Mayonnaise, as the name suggests, is made from egg yolks, and it also has an important ingredient, oil, so mayonnaise is made from emulsified egg yolks and vegetable oil, and of course, it needs salt and lemon juice, or white vinegar.
Even though mayonnaise is super high in fat, it's used in many cuisines. If you eat it, you're worried about absorbing too much fat, or too much cholesterol, and without it, the salad might be tasteless. Since it can not leave it, we have to think of a way to solve the problem of grease, I found such a way to deal with it, have done a few times after the feeling that this method is very good, the texture is soft and tasty, eaten with other accessories, sweet and sour pleasant, do not have to worry about the problem of long meat and fat. With it mixed with vegetable salad is very popular, even do 2 days, each time to eat all the light.
The specific practice continue to look down Oh.
Homemade oil-free mayonnaise
Materials
2 egg yolks, 50 grams of powdered sugar, 20 grams of cornstarch, 250 grams of whole milk, a few drops of vanilla extract
Procedure
1, 2 eggs, yolks separated into a clean, waterless, oil-free bowl, put 50 grams of powdered sugar.
2. Stir well with a hand whisk, and the whisked egg yolk mixture becomes thick.
3. Add 20 grams of cornstarch and continue to mix well with a hand whisk.
4, add milk in 4~5 times and stir well, every time you add milk and stir well.
5, after all the milk is added, add a few drops of vanilla extract, the purpose is to go to the fishy flavor of the eggs.
6, stirred egg yolk paste should be sifted to remove the small particles inside, otherwise it will become small lumps when heated, affecting the taste.
7, the custard into a small saucepan, slow simmering over low heat, with a very small fire, the smallest circle of the gas stove, and to keep stirring, to avoid lumps of custard.
8, when the custard is more and more thick, switch to egg pumping rapid stirring, has been stirring until the custard becomes very thick, not flow of paste state, this time to taste whether there is a taste of cornstarch, if there is no taste of cornstarch can be turned off the fire.
9, a small milk pot the whole squat into the cool water basin, continue to stir to let the custard cool down, so you can also avoid the custard surface crust.
10, after thoroughly cooled, into the container, refrigerator chilled storage, do it yourself without any additives, can not be saved for a long time, it is best to eat now do.
Tips:
1, this is the basic mayonnaise, and other sauces to mix, you can mix salad, spread bread, homemade mayonnaise can not be long, be sure to put in the refrigerator to keep cold.
2, this mayonnaise is oil-free, very healthy, do not worry about eating will be fat.