Maioneza de casa/ Homemade mayonnaise

(Please scroll down for English version)

Afara ploua si e urat, iar eu sunt in casa la caldura cu o cana de ciocolata calda si m-am gandit sa va povestesc cum se face maioneza. Ok, recunosc, ciocolata nu o am chiar acum, dar este in plan!

Probabil ca unii dintre voi stiti cum se face maioneza, dar poate unii nu stiu. Sau poate cred ca este complicat, se taie, ia mult timp... Nimic mai fals. Si maioneza rezultata este mult mai buna decat cea cumparata (nu pot sa garantez ca este "fara grasimi!") Am facut prima maioneza cand aveam vreo 15 ani, mi s-a si taiat si a trebuit sa o iau de la inceput. Dar tot a iesit si de atunci nu cred ca mi s-a mai taiat vreodata. Daca aveti un mixer de mana este si mai usor.

Componentele principale ale maionezei sunt oua si ulei. Sunt mai multe variante la aceste 2 ingrediente si la ce condimente se adauga. Prima varianta pe care am invatat-o de la mama si imi place sa o folosesc la salata de vinete sau la salata de beof este cu un galbenus fiert si unul crud. Mi se pare mai simplu pentru ca se incheaga mai repede.

Puteti folosi ulei de masline la maioneza, dar eu prefer sa folosesc ulei de floarea soarelui pentru ca este lipsit de arome.

Daca va ingrijorati sa mancati oua crude, verificati ca ouale sa fie proaspete. Altfel eu nu am avut niciodata probleme.

Ingrediente:

1 galbenus de ou crud (in poze se vad 2 pentru ca am facut o cantitate mare)
1 galbenus de ou fiert tare (10 minute)
sare dupa gust
zeama de lamaie dupa gust (2-3 linguri)
1 cana (250 ml) de ulei de floarea soarelui



Se piseaza bine galbenusul fiert si se amesteca cu o lingura de lemn cu cel crud. Se adauga uleiul cate o lingura odata si se mesteca bine dupa fiecare adaugare. Se poate baga mixerul de mana si treaba va merge mai usor (daca va aluneca vasul pe masa cand adaugati ulei puteti pune un prosop de bucatarie impaturit sub castron). Se adauga sare si zeama de lamaie dupa preferinta. Se mesteca pana cand se termina uleiul, sau ajungeti la cantitatea de maioneza pe care o doriti. Ca sa o mai subtiati puteti adauga o lingura sau doua de apa rece si mestecati din nou.



Sunt si alte variante, de exemplu cumnata mea face maioneza numai dintr-un galbenus crud, mustar si ulei, si adauga si albusul dupa ce adauga jumatate din ulei.

O alta varianta pe care am gasit-o pe blogului lui Ellie este mult mai usoara dar necesita un robot de bucatarie cu deschidere pe unde se pot adauga ingrediente in timp ce robotul merge. Varianta aceasta este mult mai apropiata la consistenta cu maioneza cumparata si mi s-a parut mai potrivita pentru sandvisuri.

Ingrediente:

1 ou crud
2 linguri zeama de lamaie
1/2 lingurita mustar (preferabil Dijon)
sare si piper dupa gust
1 cana (250 ml) ulei de floarea soarelui



Se pune oul, zeama de lamaie, mustarul, sarea si piperul in robot, se pune capacul si se da drumul cateva secunde sa se amestece ingredientele, apoi cu mixerul mergand se adauga uleiul in fir subtire pana cand este tot integrat. Rezultat garantat 100% :)



Spor la treaba!

(PS Pana sa termin de scris si de tradus am facut si ciocolata si am si baut-o :)))



Outside is raining and it’s cold, but I’m inside with a hot chocolate and I was thinking to tell you how to make homemade mayo. Ok, you got me, I don’t have the chocolate right now, but I’m planning to make one!

Maybe some of you know how to make mayonnaise, but maybe some of you don’t. Or maybe you think is complicated, it’s going to curdle, or it takes a long time… None of this is true. And the result is tastier than the store bought one (I can’t guarantee that is fat free though!) I made my first mayo when I was around 15 years old, it curdled and I had to start again. But it turned out good and it never curdled since. If you use a hand mixer things simplify even more.

The main components of mayo are eggs and oil. There are more variations of these two components and the seasonings. First variation I learned it from my mom and I like to use it at eggplant spread and at beof salad (a Romanian potato salad) is using one raw egg yolk and one hard boiled. I think it’s easier because this way the mayo will thicken faster.

You can use olive oil for mayo, but I prefer sunflower oil because it doesn’t have as much flavor. You can also use vegetable oil or grape seed oil.

And it you’re worrying about eating raw eggs, just make sure they’re fresh. Other than that, I never had any problems.

Ingredients:

1 raw egg yolk
1 hardboiled egg yolk (boiled 10 minutes)
Salt after taste
Lemon juice after taste (1-2 tbsp)
1 cup sunflower oil

Smash very well the hardboiled egg yolk and mix it with a wooden spoon with the raw one. Start adding oil 1 tbsp at a time, mixing after each addition. You can also use the hand mixer to make it easier (if the bowl is sliding while you use the other hand to add the oil, just fold a kitchen towel and place it under the bowl). Add little salt and lemon juice as much you prefer. Add the oil and mix until you reach the desired consistency or all the oil is used. If it’s too thick, you can add 1 or 2 tbsp cold water and mix again.

There are other variations, my sister in law is using only raw egg yolk, mustard and oil, and she is adding the egg white during mixing.

Another foolproof variation I found it on Ellie’s blog. It’s foolproof but requests using a food processor. I found this mayo with a similar texture with the store bought one, and it’s delicious to use it for sandwiches.

Ingredients:

1 raw egg
2 tbsp lemon juice
½ tsp mustard (Dijon)
Salt and pepper after taste
1 cup sunflower oil

Add the egg, lemon juice, salt, pepper and mustard to the food processor, and whirl few seconds to mix. With the food processor running slowly start adding the oil until all incorporated. Just try it, it is foolproof!

(PS Until I finished typing and translating, I already had the hot chocolate and outside it start snowing :))