Homemade mayonnaise with mustard and lemon juice

Ingredients can be beaten in two ways: a blender or a mixer. In both cases, the sauce is tasty and aromatic, but the one and the other has its pluses and minuses.

Blender can make mayonnaise easier, because you can use whole eggs. And the sauce prepared by a mixer will be thicker, however it is necessary to spend time for separating yolks from fibers.

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Ingredients

• 2 raw eggs;
• ½ teaspoon of salt;
• ½ teaspoon of sugar;
• 2 teaspoons of mustard;
• 250 ml of vegetable oil;
• 1 tablespoon lemon juice.
  
  

Blender cooking

Break the whole eggs into a high, not too wide container, for example in a jar or in a special glass for a blender. Do it carefully so that the yolks do not spread out. Add salt, sugar and mustard.

Lower the blender to the bottom and whisk the mixture to a uniform consistency. Then, moving the blender up and down and whipping the mass, pour oil in a thin trickle.

Homemade mayonnaise: Preparation with a blender

When the sauce thickens, add the lemon juice and whisk the mayonnaise blender again.

Preparation with a mixer

Beat the eggs, carefully separate the yolks from the proteins and place them in a wide container. Add salt, sugar and mustard and whisk the mixture with a mixer at a low speed.

Continuing to beat, gradually, over a little pour oil. When the mixture thickens, increase the speed of the mixer and pour the remaining oil in a thin trickle. Then add lemon juice and mix thoroughly.

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Enjoy excellent day, friends!