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Mayonnaise in italian 1 way
1 serving
Heat 150 g of refined vegetable oil to 170-180 degrees, preferably in a dish with a spherical bottom. Pour in flour and quickly stir with a whisk so that there are no lumps. Flour should not change color. Warm the flour with oil for 5-7 minutes, pour hot water, vinegar, stir and evaporate excess liquid for 10-15 minutes. Cool the resulting thick sauce to room temperature under a light stream of water. Rub the yolks with salt, sugar and mustard, mix with the sauce and rub with a whisk in one direction, gradually adding the remaining vegetable oil.
Heat 150 g of refined vegetable oil to 170-180 degrees, preferably in a dish with a spherical bottom. Pour in flour and quickly stir with a whisk so that there are no lumps. Flour should not change color. Warm the flour with oil for 5-7 minutes, pour hot water, vinegar, stir and evaporate excess liquid for 10-15 minutes. Cool the resulting thick sauce to room temperature under a light stream of water. Rub the yolks with salt, sugar and mustard, mix with the sauce and rub with a whisk in one direction, gradually adding the remaining vegetable oil.
flour - 120 g, eggs - 3 pcs., sugar - 30 g, salt - 15 g, vegetable oil - 300 g, vinegar 9% 30 g, water - 650 g, mustard - 10 g
