Desde que aprendí a hacer la mayonesa en casa, me he ahorrado mucho dinero porque dejé de adquirir la mayonesa comercial. Es por ello, que en este post compartiré la receta con ustedes, para que la prueben y vean lo sabrosa que queda, nada que envidiar a la comercial. Las cantidades que les dejaré a continuación son para aproximadamente 500 gr de mayonesa.
Ingredientes:
. 2 huevos a temperatura ambiente
. 1 ½ cucharada de vinagre
. 1 ¼ cucharadita de sal
. 2 cucharaditas de azúcar
. 1 ½ taza de aceite aproximadamente
. 1 envase esterilizado para vaciarla
Preparación;
Colocar los huevos, el vinagre, sal y azúcar en el vaso de la licuadora y batir por un minuto. Luego con la licuadora encendida ir echando el aceite de a poquito pero constante en todo el centro de la licuadora, hasta lograr la consistencia deseada. Una vez obtenido la consistencia deseada, proceder a envasar, Dura aproximadamente 21 días en la nevera.
Since I learned to make mayonnaise at home, I have saved a lot of money because I stopped buying commercial mayonnaise. That is why, in this post I will share the recipe with you, to taste it and see how tasty it is, nothing to envy the commercial. The quantities that I will leave next are for approximately 500 gr of mayonnaise.
Ingredients:
. 2 eggs at room temperature
. 1½ tablespoon of vinegar
. 1 ¼ teaspoon of salt
. 2 teaspoons of sugar
. 1 ½ cup of oil approximately
. 1 sterilized container to empty
Preparation:
Place the eggs, vinegar, salt and sugar in the blender jar and beat for one minute. Then with the blender on, pour the oil a little bit but constantly in the center of the blender, until the desired consistency is achieved. Once the desired consistency is obtained, proceed to pack. It lasts approximately 21 days in the refrigerator.
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