Mayonnaise – Recipe for Mayonnaise – How to Prepare Mayonnaise with Vinegar and Potato

Mayonnaise – Recipe for Mayonnaise – How to Prepare Mayonnaise with Vinegar and Potato

Mayonnaise is a widely used condiment in sandwiches, fast food, and alongside various meals to add a delicious and distinctive flavor. Today, we will provide two ways to prepare homemade mayonnaise with fewer calories, which can be a healthier alternative to store-bought mayonnaise that is often loaded with unhealthy fats and ingredients. It's also incredibly easy to make and requires minimal time.

Ingredients for Potato Mayonnaise:

 

• 1 large egg
• 1 medium-sized potato
• ¼ cup of sunflower oil
• 2 cream cheese cubes (such as Kiri or Abu Al Walad)
• A pinch of salt
• A pinch of white pepper

Preparation Method for Potato Mayonnaise:

1. Cooking the Potato:
   Boil the potato over medium heat until fully cooked. Once done, peel and cut it into small cubes. Immediately place the cubes in a blender and blend them until smooth.

2. Mixing the Ingredients:
   Add the cheese cubes, salt, and white pepper to the potato in the blender. Blend until the mixture becomes smooth and well combined.

3. Adding the Egg and Oil:
   Add the egg and continue blending. Gradually add the oil in a thin stream while blending, ensuring the oil is incorporated smoothly until you've used all the oil.

Your potato-based mayonnaise is now ready! You can use it in sandwiches or as a side dip.

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Ingredients for Vinegar Mayonnaise:

• 1 teaspoon of white vinegar
• 1 large egg
• ½ teaspoon of fine salt (adjust to taste)
• ¼ teaspoon of mustard
• 1 teaspoon of freshly squeezed lemon juice
• ¼ cup of sunflower oil

Preparation Method for Vinegar Mayonnaise:

1. Blending the Egg:
   In a blender, add the egg and blend on low speed for about 10 minutes.

2. Adding the Oil:
   Slowly add half of the oil while blending, making sure to pour it gradually in small amounts to prevent separation from the other ingredients.

3. Adding Salt and Mustard:
   Once half the oil is mixed in, add the salt and mustard. Continue blending until well combined.

4. Adding the Remaining Oil:
   Gradually add the remaining oil in the same manner as before, pouring it in small amounts.

5. Finishing the Mayonnaise:
   Finally, add the lemon juice and vinegar to the blender. Blend on low speed for about 4 minutes until the mixture is smooth and thickened.

Once finished, transfer the mayonnaise to a small jar and store it in the refrigerator. Use it as needed.

Now you have two easy and healthier homemade mayonnaise recipes. We hope you enjoy them!