Gaby
As we prepare for Christmas and New Year’s celebrations, crafting a delicious and calorie-balanced menu is essential. One of the first steps is to eliminate unhealthy products, including the store-bought mayonnaise filled with flavor additives. This beloved sauce is a traditional component of holiday dishes, often used in marinades for meats, baking, and salads, including favorites like herring under a fur coat, liver cake, and, of course, the must-have Olivier salad. To stick to the preparation process, a natural alternative can be a game changer. Sour cream serves as a versatile sauce and salad dressing. You can use it to braise meat or dress finished dishes like borscht, solyanka, rassolnik, pancakes, fritters, or dumplings. And to maintain that rich mayonnaise flavor, you can easily replace the store-bought version with a homemade alternative.
Ingredients (feel free to adjust quantities based on the proportions given): ½ cup of sunflower or other vegetable oil, 1 egg yolk, 1 tablespoon of vinegar, ¼ teaspoon of prepared mustard, 1 teaspoon of sugar, ½ teaspoon of salt.
In a porcelain bowl, pour in the raw egg yolks, then add the mustard, salt, and sugar. Mix everything together.
Gradually pour the vegetable oil into the mustard-yolk mixture, doing this teaspoon by teaspoon while blending each portion with the yolks.
Add vinegar to the thick, homogeneous mass and mix thoroughly. You can use the homemade mayonnaise immediately in your dishes or store it in the refrigerator for a while.
Life Hack
If you want the sauce to be less thick, you can dilute it with 1 tablespoon of warm boiled water. Additionally, homemade mayonnaise without mustard can yield a milder flavor if desired.
