Quick mayonnaise

Name: Quick mayonnaise - Catinca J.
Ingredients: 1 egg; 300 ml oil; 1 teaspoon mustard; salt; lemon juice

Diverse - Quick mayonnaise by Catinca J. - Recipia

This mayonnaise is made when you need a quick base for a salad, a dressing, or a cold dish, and you don't want to work with the ingredients one by one. Everything goes directly into a tall container, then it's blended for about 15 seconds. It's a very short recipe with few ingredients and no cooking steps. The result mainly depends on sufficient blending until the mixture thickens and achieves the usual mayonnaise consistency. Quick Info Total time: about 15 seconds Preparation time: about 15 seconds Cooking time: not required Servings: unspecified in the original recipe Difficulty: easy Recipe type: quick mayonnaise, cold dressing Ingredients 1 egg 300 ml oil 1 teaspoon mustard Salt, to taste Lemon juice, to taste Instructions 1. Place the egg, oil, mustard, salt, and lemon juice in a tall container, preferably a plastic cup. 2. Blend all the ingredients together until the mayonnaise thickens. In the basic recipe, this step takes about 15 seconds. 3. Stop blending when the mixture is thickened and has the appearance of mayonnaise. No additional preparation steps are specified. The process is simple: all ingredients are added to the container at the beginning; they are not added gradually during blending. The tall container is important for this method, as it allows for mixing the entire composition in a confined space. If you use a container that is too wide, the ingredients may scatter more, making blending less practical. Salt and lemon juice are added to taste. Since the recipe does not specify an exact amount for them, it is best to adjust them based on how you intend to use the mayonnaise. The mustard is already measured and contributes to the final flavor of the dressing. Why I make this recipe often The main advantage is the very short preparation time. In about 15 seconds, the ingredients are transformed into thick mayonnaise without the need for multiple steps. The amount of oil is sufficient for a mayonnaise base that can be used in various cold dishes, and the flavor can be adjusted with salt and lemon juice. It's also an easy recipe to remember: one egg, 300 ml of oil, one teaspoon of mustard, salt, and lemon. For this reason, it's handy when you want to make mayonnaise on the spot and don't need a complicated recipe. Tips Use a tall container as indicated in the recipe. The shape of the container helps to blend the ingredients in a compact space. Put all the ingredients in the container before you start. The method relies on blending them together, not on gradually adding the oil. Follow the suggested time of about 15 seconds, but also watch the consistency. The mayonnaise is ready when it has thickened. The time may vary slightly depending on the mixer and how the ingredients are blended, but the recipe indicates approximately 15 seconds. Salt and lemon juice do not have fixed amounts in the original recipe. Add them to taste without changing the amounts of egg, oil, or mustard. If you're making mayonnaise for a specific dish, consider the flavor of the other components. Mayonnaise for a salad may need more or less lemon, depending on the ingredients it will be combined with. Substitutions The original recipe does not indicate substitutes for the ingredients used. To maintain the proportions and method, the egg, oil, mustard, salt, and lemon juice should be used as mentioned. The type of oil is also not specified. If you change the oil, the final flavor may differ, but the basic recipe structure remains the same. Since the source does not provide details about a specific type of oil or alternatives for the egg and mustard, these cannot be established exactly without modifying the recipe. Variations The clear variations allowed by the basic recipe pertain to the amount of salt and lemon juice. These can be adjusted to taste, depending on the dish in which you use the mayonnaise. No other ingredients or spices are indicated, so there is no need to add anything to achieve the presented version. If you want to keep the flavor of the original recipe, stick to the five components listed: egg, oil, mustard, salt, and lemon juice. Serving Ideas Mayonnaise can be used as a cold dressing or as a base for dishes that require mayonnaise. The recipe does not specify a particular dish, so the serving method is up to you. You can serve it alongside food or incorporate it into a cold salad, depending on the recipe for which you're preparing it. Due to the adjustable flavor through salt and lemon, it can be easily tailored before serving. Frequently Asked Questions How long should the mayonnaise be blended? The recipe indicates about 15 seconds. Blend until the mixture thickens and achieves mayonnaise consistency. No cooking time is required, as the mayonnaise is made without heating. Do I need to add the oil gradually? No. In this version, all ingredients are added at the beginning in the tall container and blended together. Gradually adding the oil is not part of the recipe steps. Why is a tall container used? The tall container is indicated so that the ingredients stay grouped and can be blended efficiently. The recipe specifically mentions a tall plastic cup. How much salt and lemon juice should be added? The amounts are not specified. Both are added to taste, as mentioned in the original recipe. What should I do if the mayonnaise hasn't thickened after 15 seconds? Continue blending until it thickens. The approximately 15 seconds represents the suggested time in the recipe, and the result should be monitored based on consistency, not just the timer. Nutritional Values The values are estimative and refer to the entire amount prepared, as the recipe does not specify the number of servings or the exact amount of salt or lemon juice. For all the mayonnaise, the estimate is approximately: 2,450–2,550 kcal 270–280 g fat 6–8 g protein 1–3 g carbohydrates Most of the calories come from the 300 ml of oil. The egg contributes fat and protein, while the mustard and lemon juice add a small amount of calories compared to the oil. Values may vary depending on the type of oil and the actual amount of lemon juice and mustard used. Storage and Reheating Mayonnaise should not be reheated. It is a cold dressing and is used immediately after preparation, with no heating step. The original recipe does not specify how long it can be stored or the exact storage conditions, so it is not correct to indicate a fixed term. If you do not use it immediately, store it properly for a dish with raw egg and consider the freshness of the ingredients used. For the best result, prepare only the amount you need and consume it as a cold dressing.

Quick mayonnaise

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