Sastojci: 1 jaje (sobne temperature), 1 kasika senfa, 1 kasika belog vinskog sirceta, 250ml neutralnog ulja (ulje semenki grozdja, ulje safrana ili ulje uljane repice), 1 kasicia svezeg soka od limuna, prstohvat soli.
Priprema:
1) U teglu staviti jaje i mutiti 30 sekundi. Dodati senf, sirce i so. Mutiti 30 sekundi.
2) Dodavati ulje u malim kapima i nastavite da mutite dok ne potrosite trecinu ulja ili dok majonez ne pocne da se zgusanjava.
3) Ostatak ulja dodavati u tankom mlazu i mutiti.
4) Probati i dodati so, sok od limuna po ukusu.
5) Ako je majonez previse redak dodati u tankom mlazu jos ulja i mutiti jos malo dok ne postane gusto..
6) Cuvati u frizideru do 5 dana.
7) Ako se majonez raspao dodati 1 kasicicu senfa i mutiti rucnim mikserom dok se opet ne zgusne.
Ingredients: 1 egg (room temperature), 1 tbsp of mustard, 1 tbsp of white wine vinegar, 250ml of neutral oil (grape seed oil, safflower oil or canola oil), 1 tsp of fresh lemon juice, a pinch of salt.
Preparation:
1) Put the egg in the jar and mix with hand mixer for 30 seconds. Add mustard, vinegar and salt. Mix for 30 seconds.
2) Add oil in small drops and continue to mix until you have consumed a third of the oil or until the mayonnaise has thickened.
3) Add the rest of the oil in a thin stream and mix.
4) Try and add salt and lemon juice to taste.
5) If the mayonnaise is too thin add more oil in the thin stream and blend a little more until thick.
6) Store in the refrigerator for up to 5 days.
7) If the mayonnaise has broken, add 1 tsp of mustard and whisk with a hand mixer until thickened again.
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