Many people cook mayonnaise themselves, trying to get the maximum benefit. But what if the mayonnaise does not begin to thicken?
This is a common problem, so it is worth looking at several methods that will help thicken it at home.
What ingredients to use
The secret to amazingly thick mayonnaise starts with quality ingredients, says Yulia Arkhipova .
It is important to use fresh eggs and high-quality oil, preferably olive or avocado. The better the ingredients, the better the final product will be.
Necessary proportions
It is important to maintain the correct proportions when mixing ingredients.
It is important to use recipes that specify the exact amounts of eggs, oil, and vinegar or lemon juice. It is also worth remembering that ingredients may vary.
A simple example: you can use high-fat oil, which will prevent you from making tasty mayonnaise.
Emulsification process
The emulsification process, in which oil is gradually added to eggs and whisked until a stable emulsion is formed, plays a key role in creating the thickness of mayonnaise.
You want to make sure the butter is added slowly and evenly and the eggs are at room temperature to ensure good incorporation.
How to improve density
Certain ingredients can help give mayonnaise extra thickness.
For example, adding Dijon mustard or cornstarch to a recipe can improve the consistency of mayonnaise and give it a richer flavor.
Cooling and storage
After preparing the mayonnaise, chill it in the refrigerator for at least an hour before using.
This will help strengthen its texture and enhance its taste. It should be stored only in an airtight container in the refrigerator. Homemade mayonnaise is best consumed within 3 days of preparation.
Earlier we talked about making lean cashew mayonnaise .
Expert: Arkhipova Julia
