Ecco la traduzione ottimizzata in ottica SEO per il mercato anglofono. Note sulla traduzione: Keywords: Ho sostituito il termine "Minipimer" (che all'estero è un marchio specifico spesso associato a Braun o sconosciuto come termine generico) con "Immersion blender" o "Hand blender". Queste sono le parole chiave più ricercate in inglese per questo prodotto. Termini tecnici: "Maionese impazzita" è stato tradotto con "Broken mayonnaise" o "curdled", che sono i termini culinari corretti. Struttura HTML: Ho mantenuto intatti tutti i tag HTML come richiesto.

Tasty and versatile, mayonnaise is a classic sauce in Italian cuisine - and beyond - perfectly pairing with numerous savory dishes due to its rich flavor. It is a condiment loved by many, but prepared by few, as most prefer buying it ready-made at the supermarket. It is widely believed that homemade mayonnaise requires high-level culinary skills, but in reality, it is very simple to make in just a few minutes and without too much effort; especially with the help of a good immersion blender. Just follow the recipe recommended by Ariete step-by-step, along with some useful tips to avoid the risk of broken mayonnaise that won't thicken, ensuring you bring a soft, velvety sauce to the table, ideal for accompanying your dishes. All this with just three main ingredients, for a 100% guaranteed result.

Homemade mayonnaise with an immersion blender: the Ariete recipe

Not everyone knows this, but one of the quickest and simplest recipes is homemade mayonnaise with an immersion blender. By following the doses and instructions, the mayonnaise will turn out perfect every time, delicious for accompanying main courses or used as a base for other sauces or more elaborate dishes. Whatever its use, to make it yourself in just a few minutes, a hand blender like those proposed in the Ariete small kitchen appliance catalog is the ideal ally. For a creamy and tasty condiment, we will only need three inexpensive ingredients: eggs, oil, and lemon.

Before discovering all the steps, however, it is important to follow some advice. First of all, it is preferable for the oil to be chilled in the refrigerator for at least 30 minutes; likewise, it helps to put the immersion blender blades in the fridge to cool about two hours before starting to prepare the mayonnaise at home; finally, be careful not to break the egg yolk. With these tips noted, for a jar of mayonnaise, we will need a medium egg, the juice of half a lemon, and 200 ml of sunflower seed oil - or olive oil for a more intense taste -, along with a pinch of salt - the tip of a teaspoon will suffice - and a teaspoon of white vinegar.

After squeezing the lemon with an electric citrus juicer, break the egg and let it fall into the blender beaker, being careful not to break the yolk. If our hand blender doesn't have a beaker, choose a container as deep and wide as the blender head. Add the seed oil and submerge the blender, trying to center the yolk perfectly. Start blending, and only when the mayonnaise begins to thicken, add the vinegar and move the blender slightly with a bottom-up motion to incorporate air. In about a minute, the mayonnaise should be perfectly whipped and thickened. Now we can taste it to adjust the lemon, vinegar, and salt if necessary: our mayonnaise is ready, certainly genuine and free of preservatives and colorants. Before consuming it, it is good practice to let it firm up for at least an hour in the refrigerator.

Homemade light mayonnaise

Mayonnaise is certainly a high-calorie sauce, but it is possible to vary the recipe for a lighter and equally tasty result. The egg-free version, also suitable for those following a vegan diet, calls for 120 ml of seed oil, 100 ml of soy milk, the juice of half a lemon, half a teaspoon of mustard, and half a teaspoon of saffron for color. Put all the ingredients in the immersion blender glass, and blend for a maximum of two minutes.

For a super light mayonnaise, use 150 g of fresh cheese (cream cheese) of your choice, two eggs, a spoonful of mustard, one of vinegar - preferably apple cider vinegar -, salt to taste, and black pepper. Hard-boil one egg and separate the yolk from the white. Crumble the white and combine it with the cheese, mixing carefully. At this point, add the mustard, vinegar, salt, and pepper, and mix everything together. If desired, we can add some finely chopped parsley using one of the practical - and beautiful! - Ariete choppers. Finally, whip the egg white of the other egg until stiff and fold it into the mixture.

Homemade mayonnaise: storage and useful tips

If, even with all the precautions, the mayonnaise should still break (curdle), we must not despair, as it is possible to recover it without wasting ingredients. We can create a new mayonnaise starting from our broken one, simply adding it to a new yolk as we did before with the oil, always mixing energetically. The consistency should thus stabilize. Alternatively, we can try adding an ice cube to the emulsion, mixing in the same way.

Now that we know how to make homemade mayonnaise - even in diet and vegan versions -, let's see how to store it correctly. To keep flavor and freshness intact, the advice is to store it in the fridge for two days covered with plastic wrap or, even better, in an airtight container. This will avoid the formation of an annoying yellowish film on the surface of the sauce. Freezing is not recommended.