Sauces

Apple Cider Vinegar Mayonnaise


Ingredients for making apple cider vinegar mayonnaise

  1. Large Chicken Egg 1 piece
  2. Olive oil 200-250 milliliters
  3. Apple cider vinegar 1 tablespoon
  4. Small lemon 1 piece
  5. Ready mustard 1 teaspoon
  6. Ground black pepper to taste
  7. Salt to taste
  8. Sugar 1/2 teaspoon
  • Main Ingredients Eggs, Mustard
  • Serving 3 servings

Inventory:

Cutting board, kitchen knife, juicer, deep blender bowl, mixer, tablespoon, teaspoon, half-liter glass jar, twist metal can lid, refrigerator, serving bowl, kitchen sponge, dishwashing detergent, kitchen paper towels

Making mayonnaise with apple cider vinegar:

Step 1: prepare the lemon.


To make mayonnaise, we need not the lemon itself, but only its juice. Therefore, to begin with, we rinse the citrus under running water, shake off excess fluid and put it on a cutting board. Using a knife, cut the component into two parts. Now, using a juicer, squeeze the juice from each half and for now leave it alone. Attention: for the sauce we need 2 tablespoons.

Step 2: prepare a jar with a lid.


Thoroughly rinse the glass jar with a metal lid under running water, using a kitchen sponge and detergent for dishes. Then, using paper towels, wipe the container well so that there is no excess liquid in it, and leave it aside for a while.

Step 3: make mayonnaise with apple cider vinegar.


Using a knife, break the eggshell, and pour the yolk with protein into a deep blender bowl. Attention: For the preparation of mayonnaise, we select a deep container in order not to spill liquid ingredients in all directions during the whipping process. Using a mixer, mix the egg at high speed until a thick foam appears on the surface of the mass.

Then we start adding olive oil to the bowl over a tablespoon, whisking everything together with improvised equipment. After the second portion of the liquid ingredient, the mayonnaise will begin to lighten and thicken before our eyes. It should be so! Therefore, we continue to pour olive oil into it, but already in a thin stream. Attention: all this time we do not stop whipping the mass at high speed. At this stage of cooking, the sauce will become quite thick, buttery, but still tasteless, as there is no seasoning in it yet.

So, first of all, pour apple cider vinegar into the bowl. Then immediately whisk everything with a whisk until smooth. Next, add freshly squeezed lemon juice. Attention: after every time, do not forget to mix everything with improvised inventory. Pour some sugar and salt into mayonnaise. By the way, it is the first ingredient that will add piquancy and delicate sweetness to the dish, thereby reducing acid and balancing the taste. Black ground pepper is added as desired. I usually use it in rare cases when I cook mayonnaise for meat dishes. And so, who loves a subtle sharpness, then I advise you to add a pinch literally. Again, whisk everything with a whisk and at the end add liquid mustard. Now you can see a beautiful magnificent sauce with a pleasant yellowish color and an unforgettable aroma. Important: if desired, you can taste the mayonnaise and, if necessary, add spices and other ingredients specified in the recipe.

Then pour the mayonnaise into a glass jar, tightly close the lid and put in the refrigerator at 30-40 minutesso that the dish has cooled.

Step 4: serve mayonnaise with apple cider vinegar.


After 40 minutes, the mayonnaise will be ready for use. Therefore, we take it out of the refrigerator and pour it into a deep bowl. But you can serve this fragrant sauce to the table along with all kinds of dishes. For example, it can be fried potatoes, warm and cold salads and much more. You can also lubricate the meat with mayonnaise, which you need to send to the oven for cooking. My children, for example, like to spread this sauce on bread and just enjoy it with tea. I, in turn, give them such an opportunity, because I know for one hundred percent that in homemade mayonnaise there are no additives and dyes, which makes it natural and harmless.
Bon appetit to all!

Recipe Tips:

- such mayonnaise is stored no more than 3-4 days in the refrigerator;

- even after cooking, when the sauce is in the refrigerator, you can add spices, vinegar and mustard to it, again mix everything thoroughly and serve it to the dining table;

- if you like sharper dishes, then in mayonnaise you can add vigorous mustard or ground hot pepper on the tip of a knife.