Imayonesi yaseKhaya eyenzelwe isaladi

Lungisa isoso eyenziwe ngekhaya ngesaladi lamaqanda izigwaca, uwoyela owengeziwe we-olive olive, uviniga welayisi kanye namakhambi weProvencal - iProvence imayonesi. U-Thyme no-oregano banikeza imayonnaise yendabuko iphunga elimnandi emaphandleni aseFrance. Nge-sauce enjalo, inyama ebhakwe, isaladi yenyama etafuleni lomkhosi kanye nesaladi ka-Olivier kuzoba tastier.

Uma iholidi kuyinto eyenziwe ekhaya, khona-ke ukudla kufanele kuhambisane! Izindlela zokupheka zoNyaka oMusha zihlukile kwabanye abantu ngoba uhlala ufuna ukulungiselela okuthile okukhethekile, okungenakhumbuleka ngalo mcimbi. Futhi nansi umthetho - ubuhle kwimininingwane! Lokhu ikakhulukazi akulungele ukwakhiwa kwetafula loNyaka oMusha kuphela, kodwa futhi nemikhiqizo enjalo yansuku zonke enjengesonka, imayonesi, ibhotela. Ukuze isipuni se-tar singasonakalisi umgoqo woju, yenza umzamo omncane bese ubhaka isinkwa etafuleni likaKhisimusi ngezandla zakho, yenza imayonnaise eyenziwe nge-Provencal yesaladi, ubhake uphayi nekhekhe. Umsebenzi wakho uzokwaziswa, futhi uma kunengqondo ukuhlela yonke into, khona-ke kuzoba nesikhathi esanele.

Isikhathi sokupheka: imizuzu eyi-15
Ubungako: 250g

Izithako ze-mayvenise eyenziwe eyenziwe yasendlini yesaladi:

Amaqanda ama-8 izigwaca;
I-220 ml yamafutha omnqumo asezingeni;
15 ml uviniga welayisi;
10 g Dijon lwesinaphi;
7 g kashukela onsundu;
5 g kasawoti ocolekileyo;
3 g wepelepele omnyama;
3 g oregano;
Amahlumela amabili we-thyme.

Indlela yokulungiselela imayonesiise eyenziwe ngekhaya Provence yesaladi.

Phula amaqanda izigwaca esitsheni esijulile, uhlukanise isikhuphasha seprotheyini. Kuyinto elula ukwenza lokhu ngezandla ezihlanzekile noma usebenzisa idivaysi ekhethekile. Ibhodlela lepulasitiki kuleli cala lisiza kabi, alidonseli i-yolk kuphela, kepha neproteyini.

Hlukanisa izikhupha zamaqanda kuma-protein

Amaprotheni angaqandeka, ngakho-ke azohlala isikhathi eside, noma alungiselele ama-meringues etafuleni elimnandi.

Hlanganisa izikhupha ne-mustard

Hlanganisa i-yolk ne-Dijon noma lwesinaphi setafula. Ngokungafani nokujwayelekile, i-Dijon ithambile ngaphezulu, kuvame kakhulu eYurophu kune-boyar yethu noma isiRussia.

Faka usawoti kanye nomoba

Manje uthele usawoti omncane wethebula noshukela omoba onsundu esitsheni. Ushukela womoba uzonikeza umthunzi okhanyayo we-caramel kusoso, kuyamangalisa kakhulu.

Hlanganisa izithako, engeza uwoyela wemifino

Manje sithatha i-blender yesandla bese siqala ukuxuba izithako nge-whisk. Kancane kancane, ekuqaleni kwehla elilodwa, siqala ukufaka uwoyela we-oliva wezintombi ezisezingeni eliphakeme. Ngokushesha lapho kwakhiwa i-emulsion, uwoyela ungathululelwa emfudlaneni omncane, kancane kancane ukhulisa ijubane le-blender.

Ngenkathi uvusa, engeza uviniga

Kulesi sigaba, kuzofanela ucele usizo ezihlotsheni noma ube nobuciko. Ngaphandle kokucima i-blender, engeza uviniga welayisi ezingxenyeni ezincane. Ngamaconsi okuqala kaviniga, usoso luzokhanya.

Siyaqhubeka nokuxuba izithako zeminye imizuzu engu-2-3 ngejubane eliphakathi. Isisindo kufanele sibe mnene futhi sikhilimu.

Faka izinongo kusoso

Hlikihla peas ambalwa pepper omnyama odakeni. Nge-thyme sinquma amaqabunga. Faka i-pepper, i-oregano, i-thyme futhi uqedile.

Siguqula imayonnaise eyenziwe ekhaya yasekhaya eyenziwe isaladi ibe imbiza siyifaka esiqandisini

Faka imayonnaise eyenziwe yasekhaya ye-Provence yesaladi embizeni, uyibeka esiqandisini. Ingagcinwa izinsuku ezingama-4-5, kepha kungcono ukuyisebenzisa phakathi nosuku, ngoba kuthatha isikhathi esincane ukuyipheka, futhi imikhiqizo emisha ihlala ilusizo kakhulu!