English (en) English alca (en) English (en) Russian (ru) Russian (ru) Ukrainian (uk) Ukrainian (uk)

English (en) English alca (en) English (en) Russian (ru) Russian (ru) Ukrainian (uk) Ukrainian (uk) Français (fr) Français (fr) Português (pt) Português (pt) español (es) español ( es) Deutsch alca (de) Deutsch (de) Italiano (it) Italiano (it) Belarusian (be) Belarusian alca (be)
Homemade mayonnaise: a natural product on classic recipes Mayonnaise long and firmly entered the lists as the most favorite and the most hazardous products. More often heard claim that the sauce, alca put on the shelves - the achievement of most of the chemical industry than food, because even the Standard permits the use of its preparation of numerous artificial additives. alca While homemade mayonnaise - a natural product, besides preparing it pretty alca quickly. And in war, and at the feast version alca of the origin alca of sauce, which was called "mayonnaise", there are several. One of them says that he was prepared for the first time in the XVIII century in the British besieged the French city of Mayon. Garrison cook, having a very limited set of products (only indychkavymi eggs, lemon and olive oil), prepared the application with which even ordinary bread became amazingly delicious. Another story tells that the cause of the mayonnaise was not the lack of food, but rather their wealth. At the end of the XVIII century Mayon won the Spaniards, and in honor of this event will cook previously unknown sauce from eggs, sugar, lemon juice, red pepper, olive oil and salt. At the beginning of the XIX century there was another option sauce, which became at that time extremely popular. Its author - French chef Olivier dynasty, which was added to the classic recipe mustard and some seasoning (their exact list is unknown). So there was a Provençal sauce, mayonnaise, better known as "Provence". alca Later came from this family, Lucien moved to Russia, where he began to use mayonnaise to prepare the famous salad "Olivier". The Soviet mayonnaise first released in 1936, and its recipe was approved alca by Stalin himself. Industrial sauce sauce that is currently available commercial methods, real mayonnaise recalls only the name. Thus, the oil is partially replaced with water, the yolks - egg powder and mustard - flavoring. Undoubtedly, in most cases, this mayonnaise has a vivid and memorable taste - but it is a merit, first of all, monosodium glutamate. That is why in most salads taste of mayonnaise, usually interrupts the taste and aroma of the other components, while the real sauce called him to emphasize. Moreover, in the industrial mayonnaise included milk powder, flour (including soy), emulsifiers, protein concentrate, starch, stabilizers and other agents, very far from the original recipe. Such a composition is hazardous to health, so the mayonnaise in any case can not be included in the children's menu, and use it is desirable to limit permanent. The basic recipe Unlike shops, homemade mayonnaise is not only not harmful, but even useful product, though calorie. In its composition should include only a few components. Firstly, alca this olive oil extra virgin (first pressing). Secondly alca - eggs, preferably indychkavyya or quail. In addition, mandatory ingredients - lemon juice, salt, sugar and mayonnaise "Provence" - and even mustard. Proportion of products - very rough, seventy-five percent of the alley, fifteen - yolk, six - lemon juice, two percent sugar and salt. And the sauce is so tasty, the more he added eggs. But the increase in the number alley mayonnaise will keep longer. Rastsirayutstsa yolks with the sugar, then in small portions (just a few drops) infused oil, you will need to continue to mix the mass (but not beating). Experienced cooks start to mix products slowly, gradually increasing speed. Temperature is very important components of domestic mayonnaise - about fifteen degrees, that is slightly below room temperature. Interfere need clockwise in the same direction. Completes the process of adding lemon juice and salt. To prepare a single serving of mayonnaise usually takes about ten minutes. Taste a variety of flavors prepared by basic recipe sauce can be diversified. For example, fish to be perfectly combined alca with tomato alca paste mayonnaise, sauce and cooked meat, add crushed or grated horseradish gherkins. Taste vegetable salads with mayonnaise alca emphasize alca dill (in Soviet times it was called "Spring). Spicy sauce out, if you add the orange juice, apple sauce, garlic, alca tarragon. It should be remembered alca that the shelf life of homemade mayonnaise - no more than two days, and cook it should be not more than half an hour before serving. Sealed, opaque container, the temperature of about six degrees - optimal conditions for storage of delicious homemade mayonnaise. Svetlana Kaltovich, 2011
kaltovich_cook: prepared mustard: a large family of hot spices kaltovich_cook: G