Name: Mayonnaise with garlic, cucumber and ginger
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Chicken egg - 1 PC.; Mustard - 1/2 Tsp; Sugar - 1/2 Tsp; Salt - 1/2 Tsp; Lemon juice - 1 tbsp; Vegetable oil - 150 Ml; Garlic - 1 clove; Ginger root - 1 slice; Pickles - 1 slice; Greenery - 1 handfuls

Mayonnaise with garlic, cucumber and ginger

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mayonnaise with garlic, cucumber and ginger

1. Chicken egg - 1 PC.

2. Mustard - 1/2 Tsp

3. Sugar - 1/2 Tsp

4. Salt - 1/2 Tsp

5. Lemon juice - 1 tbsp

6. Vegetable oil - 150 Ml

7. Garlic - 1 clove

8. Ginger root - 1 slice

9. Pickles - 1 slice

10. Greenery - 1 handfuls

How to cook deliciously - Mayonnaise with garlic, cucumber and ginger

1. Stage

Ideally, all components of the future mayonnaise should have the same temperature. I have never bothered with this question, and I put the eggs straight from the refrigerator, and I pour in the vegetable oil at room temperature.

2. Stage

First, I put all the ingredients (except the lemon juice, vegetable oil, and herbs) in a tall, shallow bowl.

1. Stage. Mayonnaise with garlic, cucumber and ginger: First, I put all the ingredients (except the lemon juice, vegetable oil, and herbs) in a tall, shallow bowl.

3. Stage

And I bring them to a common denominator with a blender. After that, we thank the blender and send it to rest.

1. Stage. Mayonnaise with garlic, cucumber and ginger: And I bring them to a common denominator with a blender. After that, we thank the blender and send it to rest.

4. Stage

We continue with the mixer. You can, of course, continue with a blender, but I personally feel more comfortable with a mixer. Turn the mixer on high speed and dip it into the mixture. As in a classic mayonnaise recipe, in a thin stream start the vegetable oil . You can dilute it with olive oil a bit, or even sunflower oil with a seed flavor - the shades will naturally change. But I advise to leave the experiments for later - when you get the hang of it. Do not force the flow of vegetable oil into the mixer when it is running - to train patience - pour it slowly, in a thin stream.

1. Stage. Mayonnaise with garlic, cucumber and ginger: We continue with the mixer. You can, of course, continue with a blender, but I personally feel more comfortable with a mixer. Turn the mixer on high speed and dip it into the mixture. As in a classic mayonnaise recipe, in a thin stream start the vegetable oil . You can dilute it with olive oil a bit, or even sunflower oil with a seed flavor - the shades will naturally change. But I advise to leave the experiments for later - when you get the hang of it. Do not force the flow of vegetable oil into the mixer when it is running - to train patience - pour it slowly, in a thin stream.

5. Stage

As soon as the mixture begins to thicken, the trickle of oil can be increased. The pattern is simple: more oil means thicker mayonnaise. That's why the amount of oil is 150-200 ml, whichever way you like. The result is almost complete mayonnaise.

1. Stage. Mayonnaise with garlic, cucumber and ginger: As soon as the mixture begins to thicken, the trickle of oil can be increased. The pattern is simple: more oil means thicker mayonnaise. That's why the amount of oil is 150-200 ml, whichever way you like. The result is almost complete mayonnaise.

6. Stage

When the mixture is thick enough, add a tablespoon of lemon juice and whip a little more. I like it thicker. If you don't like it that way, pour in less oil, or add boiling water at room temperature, while you continue to work with the mixer.

1. Stage. Mayonnaise with garlic, cucumber and ginger: When the mixture is thick enough, add a tablespoon of lemon juice and whip a little more. I like it thicker. If you don't like it that way, pour in less oil, or add boiling water at room temperature, while you continue to work with the mixer.

7. Stage

I like to add fresh or frozen herbs to the prepared mayonnaise and mix it with a spoon, so that the herbs can be felt, not turned into mush.

1. Stage. Mayonnaise with garlic, cucumber and ginger: I like to add fresh or frozen herbs to the prepared mayonnaise and mix it with a spoon, so that the herbs can be felt, not turned into mush.

8. Stage

As you understand, there are a lot of options for homemade mayonnaise: with or without cucumbers, with or without garlic, with or without ginger. You can chop olives into it, remembering to remove the seeds beforehand. Well, about the variations with oil I have already written. Home mayonnaise can dress salads, and just smear it on the same homemade bread. But what you can't do is heat treat it. Do not even try to bake meat with it - it will disintegrate into components. Otherwise, bon appetit!