Mayonnaise lean is simple and tasty.

Mayonnaise is a cold sauce, in which,according to the classic recipe, include vegetable oil, yolks, lemon juice (vinegar), sugar, salt, mustard and other spices. For today this sauce is more than two hundred years old. Its original name sounds like "salsa mahonesa" or "maon sauce". The history of origin speaks of the city of Mahon, the main city on the island of Menorca in the period of the French invasion of the city. Since then, this sauce for a long time strengthened on the tables of courtiers and ordinary peasants. The recipe has come down to our days almost the same as it was.

Prepare mayonnaise is not difficult. To do this, you must strictly observe the rule - use the yolks of room temperature to prevent their folding. If, after all, the eggs are curled, pour a couple of drops of hot water and then follow the recipe. Cooked mayonnaise is best stored in the refrigerator. In this case, mayonnaise will be suitable for three more days.

Always the way on the table is the mayonnaise sauce. The recipe for classic mayonnaise involves the output of three hundred milliliters of the product and the preparation time is fifteen minutes.
Ingredients: two yolks, two st. a spoonful of mustard, three hundred milliliters of vegetable oil and art. a spoonful of vinegar or lemon juice.

Pour well and pepper the yolks. Add the mustard and whisk. Continue to beat, pour oil on the drop. When the mixture begins to thicken, pour oil in a thin stream. After half of the vegetable oil is already in the mixture, the thickening should be larger and the traces of the corolla will remain on the surface, and the mixture should not separate again.

Whipping, add vinegar or lemon juice, and then -the remaining vegetable oil. If too much mayonnaise has turned out, then you can dilute it with warm boiled water. And in the stratified mayonnaise sauce to enter, whipping the mixture, a little fresh yolk. This will help to "glue" the mixture.

Mayonnaise lean is different in its preparationfrom ordinary mayonnaise. To make it you need instead of yolks - flour, and in the rest - the same ingredients. To prepare the mayonnaise lean, first you need to sift the wheat flour through a sieve and dilute it with a pair of st. spoonful of water. It is good to dissolve the flour so that there are no lumps. After that, place the dishes on a slow fire and heat to a boil, stirring occasionally. After the boil, you need to remove from the fire and cool a little. While the future mayonnaise leeks cool, mix vegetable oil, you can olive, in a bowl with mustard, lemon juice or vinegar. Add spices as desired. All mix well. You can add a little sugar. After mixing, gradually enter into the ostuzhennuyu flour. Carefully mix everything with a whisk until a homogeneous mass is formed (you can use a mixer, but at a low speed). After the formation of a homogeneous mass, mayonnaise lean is ready for use.

Still very tasty French garlic mayonnaise,or it is also called "aioli", is an indispensable accompaniment to fish pies, salads with avocados and fried vegetables. His recipe is as simple as the recipe for classic gravy or mayonnaise lean. The ingredients are the same as in the main recipe, only two garlic cloves are added.

When preparing the stages are the same, only whenwhisk the yolks and mix them with mustard, add the garlic to the mixture. Preliminary garlic is passed through the press (you can wipe it on a fine grater). Next, add butter, lemon juice or vinegar. All whisk to bring to a homogeneous mass. Aioli is ready.

In the mayonnaise sauce, you can add various herbs andspices to taste, so you will get a new taste of sauce every time. You can experiment with different types of oil. Now the range in grocery stores offers, in addition to vegetable, olive oil, grape seed oil, flaxseed oil, pumpkin and walnut oil, cedar oil and others.