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Homemade mayonnaise

Ingredients

Adjust Servings:

	1 egg
	200 ml olive oil
	2 teaspoons dijon mustard
	20 ml white wine vinegar
	salt
	ground white pepper

Nutritional information

7 g

Protein

204 g

Fat

3,5 g

Carbs

1904

Calories

Homemade mayonnaise

Name: Homemade mayonnaise
Total time: 30 s
Yield: 1
Cuisine: European
Ingredients: egg: 1; olive oil: 200 ml; dijon mustard: 2 teaspoons; white wine vinegar: 20 ml; salt; ground white pepper

IN 30 SECONDS

Features:

Cuisine:

European

30 seconds
Serves 1
Easy

Ingredients

1 egg
200 ml olive oil
2 teaspoons dijon mustard
20 ml white wine vinegar
salt
ground white pepper

Directions

Ideally, all products should be at room temperature. The ingredients are calculated for 1 portion (approximately 200 ml).

Steps

Done

1. Separate the yolk and carefully pour it into a blender glass. Or carefully pour in a whole egg without damaging it
yolk.
2. Carefully add mustard and salt there, pour all the oil along the wall.
3. Place the end of the immersion blender on the yolk (it is important that the yolk is strictly inside) and turn it on
full power When the emulsion at the bottom seizes, start moving the blender so that all the oil is mixed into mayonnaise.
4. Pour in vinegar (you can also add lemon juice), adjust mayonnaise to the desired taste with salt and pepper.

Chef Hanna

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246

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Homemade mayonnaise

IN 30 SECONDS

Ingredients

Directions

Steps

Chef Hanna

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