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Condiments and seasonings

MAYONNAISE

MAYONNAISE
Mayonnaise - is an emulsion, prepared mainly from plant butter and egg yolks with the vinegar and mustard. For the preparation of mayonnaise egg yolks rubbed with salt and mustard. In the mixture pour a thin stream of oil and vinegar and whisk until it homogenous creamy mass. At present, commercially available mayonnaise and widely used in catering. Mayonnaise industrial production is more resistant. In the absence of the finished mayonnaise it can be made in catering. For the preparation of 1 kg of mayonnaise is required (in g): egg yolks 96 (6 pieces), oil plant 750, finished 25 of mustard, vinegar, 3% 150, 10-15 salt. To the sauce "otmaslivalsya", ie, the emulsion is not destroyed, mayonnaise Store in sealed container at a temperature of 5-10 °. You can not freeze mayonnaise, as well as his naprevat above 40-50 °, as this leads to the destruction of the emulsion. Mayonnaise served mainly to cold meat, fish and vegetable dishes. Mayonnaise, adding to it a variety of products, receive a number of derivatives sauces such as mayonnaise with a white sauce with gherkins, greens, with sour cream, pickles and capers, etc. Mayonnaise dishes taste better and increases their calorie content. In addition, he contributes to a more intensive secretion of gastric juice and, therefore, better digestion of food.
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