White mayonnaise is often used as a dressing for salads, and in some dishes it is preferable to the classic one. If you have leftover egg whites from some other recipe or if you want to create a sauce being careful not to bring too high a dose of cholesterol to the table, white mayonnaise allows you to create a base for numerous other flavors and ensure your body a good protein intake. Small variations to the recipe also allow you to turn the sauce into icing or custard, providing you with endless culinary possibilities. By preparing your own mayonnaise you will finally be sure of the quality of the ingredients contained, and you can save some money, so read on and learn how to emulsify egg whites, oil, vinegar and spices to perfection.
Ingrediants
- Egg whites
- Extra virgin olive or sunflower oil (for a more delicate flavor)
- Wine vinegar or lemon
- Spices of your choice
- salt
Steps
Step 1. Separate the egg whites from the yolks
Be very specific in this step. Even a small amount of yolk will not be welcome.
Egg white determines the resulting amount of mayonnaise. Also based on the size of the egg white, consider adding about 240ml of oil and 1 teaspoon of vinegar for each egg white
Step 2. Wait for the egg whites to reach room temperature, then pour them into a tall, narrow container
Step 3. Add the chosen salt and flavorings
Set your culinary creativity in motion and pour your chosen spices and / or herbs over the egg whites.
Step 4. Add wine vinegar or lemon juice
Alternatively, you may prefer a different sour juice with an exotic taste, such as lime. Acid ingredients other than vinegar usually require a double dose (2 teaspoons for each egg white)
When calculating the dose of juice you need, think about the acidity of pure vinegar (about 5% acidity) and try to replicate the taste
Step 5. Don't forget the oil
Pour about 180ml of oil over the mixture, saving the remaining amount to whip up the emulsion. Note that the oil will also need to be at room temperature.
Step 6. Blend the ingredients with a hand blender and quickly make your own mayonnaise
It will only take a few seconds.
Bring the blender to the bottom of the bowl, turn it on, and slowly lift it up (for about 4 seconds). Pour in the remaining oil while continuing to emulsify the ingredients. The experience gained with practice, and the shine achieved by the mayonnaise will be your guide. Enjoy your white mayonnaise immediately or place it in the refrigerator. You can keep it for about 48 hours
Step 7. Finished
Advice
- Excellent used as a dressing for salads or as a sauce for sandwiches, the recipe for white mayonnaise is not all that different from that of icing for cakes. Replace vinegar with lemon and salt with sugar, you can enjoy the result with fruit dishes and desserts of your choice.
- You can replace the use of an electric whisk or hand blender with a hand whisk, in which case you will need a good dose of elbow grease. You can also add soy lecithin to facilitate the emulsion process.
- Although many consider egg yolk to be harmful due to its bad cholesterol content, it is always advisable to do your own research and get your own opinion on it. Often, in fact, it is the pharmaceutical companies themselves, ready to sell their remedies in the form of pills, to decide what does or does not do good for our body. If your body does not metabolize cholesterol in the correct way, the causes can be many, including for example the very poor quality of the foods currently on the market with which we usually eat.
- Mayonnaise can be as healthy as it is harmful, depending on the ingredients used. Eggs that come from intensive farms and from animals raised in cages, fed with additives and treated with antibiotics and refined oils, are light years away from the beneficial and natural products you want to bring to the table. With experience you will notice that the amount of oil supported by eggs from organic farms, where animals grow outdoors and are fed naturally, is much higher. Always choose quality oils, rich in beneficial fatty acids and vitamins.
