Majoneza

Majoneza 3

Najnoviji trend u desertima, posebice u čokoladnoj torti je majoneza. Da, majoneza. Čudno zvuči na prvu, ali onda se sjetimo da su to zapravo sirova jaja u jednoj kremastoj emulziji. Sada to već ima smisla. Zapravo, ja sam uvijek voljela majonezu, priznajem. Kada krenu praznici i slavlje, pa svi sjednemo za stol i bacimo se na predjelo. U francuskoj salati ili samo kao prilog, majoneza je na stolu. Ljubav prema majonezi nije dugo trajala zbog silnih konzervansa u kupovnoj. Zato sam naučila raditi svoju domaću, a domaće je uvijek najbolje! 🙂 Osim što u potpunosti možete kontrolirati sastojke koji ulaze u nju, birate i bolju verziju. Najbolji način da zadivite svoje goste je sa domaćom majonezom. Svi znamo da će većina raditi kruh ili kolače, ali rijetko tko će vas ponuditi sa svojom ručno rađenom majonezom. Možete ju staviti na sendviče,u dresing, poslužiti kao umak za čips i ako budete dovoljno hrabri u tortu. 🙂

Majoneza 1

Osim toga, ovo je posao za ojačati nadlaktice. Dugo i brzo morate mutiti, pa budite sigurni/e da nećete morate vježbati ruke u teretani. 😉
Sastojci za OHFUDGE majonezu:

  •  2 svježa žumanjka
  • 250-300 ml miješanog ulja
  •  Žličica Dijon senfa
  •  Žlica octa
  •  Sok limuna
  •  Sol

Majoneza 2

Žumanjci bi trebali biti što svježiji za upotrebu,pa će i majoneza imati duži rok trajanja. Maslinovo ulje je odlično u majonezi, ali dobro je pomiješati sa uljem koje je slađe za bolju ravnotežu okusa. Dijon senf se najčešće koristi, ali ja sam ovaj puta koristila sjemenke gorušice sa malo Dijon senfa. Zato na slici vidite točkice u majonezi. Ocat bi trebao biti svjetlije boje zbog moje majoneze. Ona je onako svijetlo žuta, laganog okusa. Zato tome težimo, ali slobodno koristite neki tamniji ocat ako vas ne zanima boja. Najbitnije je koristiti što kvalitetnije sastojke. Pogotovo u majonezi jer se jako osjeti razlika u okusu. Kao i svaka hrana, pokazuje koliko kvalitete i truda uložite kroz okus.
Odvojite žumanjke i ostavite ih na sobnoj temparaturi barem nekoliko sati. Pripremite ulje u posudi sa tankim lijevkom. Lijevak će pomoći da mlaz ulja bude što tanji i omogućiti da majoneza bude stabilna. Uzmite širu posudu sa užim dnom za bolju kontrolu. Mutilicom mutite jaja oko minutu, pa dodajte senf i dobro povežite. Slijedi zeznuti dio. Jako polako dodajte ulje. U početku najviše pola po pola žličice i što brže umutite ulje kada ga dođe u dodir sa jajima. Kada umiješate polovicu ulja, dodajte žlicu octa. Nakon toga možete dodavati veću količinu ulja u posudu. Kada ste gotovi dodajte žličicu soka limuna i sol po želji. Sol uvijek ide na kraju. Cilj je postići gustu kremastu smjesu.

Majoneza 4

Sada imate svoju majonezu i morate priznat, to je prilično fora. 😉 Slobodno je stavljajte u sve. U dezinficiranoj staklenci u hladnjaku može trajati oko 5 dana.
Možete mi pokazati kako ste vi iskoristili svoju majonezu? Uz čips, salatu ili možda nešto drugo? 🙂
Ostanite mi fini i kreativni! :*

 


 

 

MAYONNAISE

 

Majoneza 3

The newest trend in making desserts, especially chocolate cakes, is mayonnaise. Yes, mayonnaise. It sounds odd at first, but when you think about it as raw eggs in a creamy emulsion, it makes sense. I admit, I actually always liked mayonnaise. When holidays arrive and celebrations begin we all gather at the table to dig into the appetizers. In the French salad or by itself as a dressing, mayonnaise is there on the table. My love for it didn’t last for long, though, because of all the preservatives in store-bought mayonnaise. That’s why I learned how to make my own, and homemade is always the best! Besides complete control over the ingredients you’re putting in it, you’re choosing a better version as well. The best way to impress your guests is with homemade mayonnaise. We all know most people would make bread or cakes, but rarely someone would serve you their handmade mayonnaise. You can use it in sandwiches, dressings, chip dips or even, if you’re brave enough, in cakes. Besides, it’s a job that strengthens up your upper arms. You have to stir it long and quick, so rest assured you won’t have to work on your arms in a gym for some time.

Majoneza 1

Ingredients for oh fudge Mayonnaise:

  • 2 fresh egg yolks
  • 250-300 ml mixed oil
  • 1 tsp Dijon mustard
  • 1 tbsp vinegar
  • lemon juice
  • salt

Majoneza 2

Egg yolks should be really fresh so the mayonnaise will keep for longer. Olive oil is great in mayo, but it’s good to mix it with some sweeter oil, for a more balanced flavour. Dijon mustard is used most often, but this time I added some mustard seeds to it. That’s why there is some texture to it, as you can see in the pictures. If you want to get a pale yellow coloured mayonnaise, use a light-coloured vinegar. Most important thing is to use high-quality ingredients because you can really taste the difference. Like with all food, the taste shows how much effort you put into preparing it.

Separate the yolks and leave them at room temperature for at least a couple of hours. Prepare the oil in a bottle with a pourer or use a funnel. You need a very thin stream of oil to get a stable emulsion. Use a bowl that is narrower at the bottom than the top for better control. Whisk the egg yolks for about a minute then add the mustard and whisk until combined. Now comes the tricky part. Start adding oil very slowly. At first, add half of a teaspoon at the most and when the oil gets in contact with the eggs whisk as quick as possible. When you have added about half of the oil, add a tablespoon of vinegar. After that, you can start adding a bigger amount of oil at a time. When finished, add a teaspoon of lemon juice and salt to taste. The goal is to get a thick creamy mixture.

Majoneza 4

You have your own mayonnaise now, and you have to admit, that’s pretty cool. Be free to put it in everything. It keeps for about 5 days in the fridge, in a sterilized jar.

You can show me how you used yours. Maybe aside some chips, in a salad or with something else?


Stay yummy and creative! :*

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