It's super easy to make homemade mayo – and with good ingredients beats the taste a finished purchased at any time.

In addition standardmayoen one can do it with just the flavor that you like. See a few suggestions from the house favorites below the post.

Ingredients:

1 helt økologisk æg

2 – 3 tsk hvidvinseddike (or other vinegar – ex apple cider vinegar) – or lemon juice

1 small teaspoon salt – røgsalt when it suits the taste

2 tsk dijonsennep – Optional, Depends on what else should be in, but is good in a plain mayo

ca 2 – 3 dl god koldpresset olie med neutral smag – i.e.. sunflower oil.

Taste Devices

How to:

You can make mayo by hand with whisk, with elmixer or food processor. I use the last.

Make sure that the ingredients have roughly the same temperature, so stand mayoen not.

Pour the eggs and salt in food processor. Kør 1 minuts tid på laveste hastighed.

Tilsær vinegar and possibly. dijon mustard and mix it short.

Let the food processor running at medium speed while you pour the oil in a very thin stream – beware especially at the beginning. Add oil until mayoen has the texture you want.

Season with any. extra salt, mustard and vinegar.

Opbevares bedst i lufttæt emballage – i.e.. a clean canning jar – in the fridge. Holdbarhed ca. 1 uge, hvis mayonnaisen ikke kommer ud og stå og ilte i varmen. Take what you need and put it back in the fridge right away.

Note:

Not everyone likes to eat raw eggs, especially due. risk of salmonella. Organic eggs are almost never salmonella hit (it has happened). Du kan sagtens bruge pasteuriserede æg i stedet – it recommends most (in order not to risk salmonella). I think they taste like cardboard. Do as your conscience and risk appetite offers you.

Variants:

– Mustard: use coarse-grained mustard, like with whole seeds and season with both coarse and common. dijon. Good for fish and (new) potatoes.

– Lemon: grate the peel of an økocitron and put in eventually. Use lemon juice instead of vinegar. Good for shrimp, crab claw and makrelmadder. Taste and. for with coarse pepper.

– Garlic: put 1-2-3-4-5-6 fed hvidløg i samtidig med eddiken og sennep’en. Then they crushed while touching the oil in. Tastes like to both salt and coarse pepper and. a small sip sugar. Good for all. Wonderful to ex. madder med kartofler, tomatoes and forårsløg.

– Chili: add finely chopped chillies towards the end of cooking, så de lige får lov til at ‘hakke’ with a little. Good for a particular (acti)fritter. Combine possibly. with røgsalt and / or smoked paprika.

A mayonnaise with plenty of good aromatic freshly chopped chilli reconstituted with equal parts of sour cream and spread on homemade sanwichbolle with freshly grilled meats and a new salad – it will not be much better.

On the whole, can mayoer always mixed with a little sour cream if they have eased slightly.

– Herbs: add your favorite herbs eventually – finthak them on the cutting board before and make sure they are completely dry if you have washed them. Good for: (new) the potato and fish. Here in the house must have løvstikkemayo and new potatoes from time to time when both part available fresh – and not to forget ramsløgsmayo with lots of delicious leaves.

– With spices: Use your favorite spices and experiment your way. They may be poured in with the vinegar and adjusted finally. Good for anything. Smoked paprika and røgsalt instead of plain is a big hit here. Karrymayo as the basis for a home lichen karrysalat to kartoffel- or herring meal.

– Hijackers. Pour capers in when mayoen is finished and run a few laps more so they are chopped. Yum.

A residual mayo with a good taste gives're great for dipping sticks of raw vegetables. Mix it possible. up with a little sour cream.

Cold-pressed oil is by far the best to use for many reasons. You can use any oil, but if it is not neutral in flavor you should just be aware that the course is a big part of mayoen and therefore tastes good through.

Some olive oils are also completely neutral taste. Experiment or read some tests of them. Do you live near an Oil & Vinegar is a totally neutral which is also suitable for bagning and closure where one does not want olives stomach.