How to make light mayonnaise?

Adelaide d’Aboville’s response


To make a good homemade mayonnaise you need 3 ingredients: 1 egg, mustard and a good oil.

Mix the yolk with the mustard, then dilute with the oil. To lighten your mayonnaise, you can whip the egg white in parallel and incorporate it at the end. Then you can add the spice of your choice (saffron, Espelette pepper…) a little lemon, salt and pepper…

As you can see, mayonnaise is less oily than the oil it is made of. So there’s no reason to demonize mayonnaise. I recommend 1 to 2 tablespoons of mayonnaise with your seafood at Christmas.

As for industrial mayonnaises, they can sometimes be less fatty when they are light, because they are simply cut with water… but to keep the texture and the taste, a lot of additives are added. This is the reason why I do not recommend this type of product.

Here is an example of a large brand industrial mayonnaise, not lightened: “Sunflower oil, mustards (including old-fashioned mustard 2.6%) (water, mustard seeds, alcohol vinegar, salt, acidifier: acid citric, mustard bran, spices (including celery), preservative: E224 (sulphites), egg yolk from free-range hens 9.2%, cider vinegar (including sulphites), salt, concentrated lemon juice, starch modified, spices (including celery), antioxidants: rosemary extracts and E385, colors: lutein and paprika extract.

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The right gesture in the kitchen: preparing mayonnaise and its derivatives

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