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Mayonnaise Provancel recipe

Prepared mayonnaise found in your supermarket will absolutely destroy your Russian recipes that call for mayonnaise. This IS the recipe of fresh mayonnaise widely available in Russia and only found in refrigerated containers. For use in authentic Russian recipes, there is no substitute. This recipe was painstakingly back-engineered by myself by using actual mayonnaise provancal brought to me by my Russian mother-in-law while on her many unfortunate visits. I no longer have her as a mother-in-law, but at least I have this recipe! It is a an indistinguishable copy of mayonaise made by the Mazlozhirovoy Kombinat of Saint-Petersburg Russia. This recipe differs in that it does not use powdered eggs, but instead fresh, raw whole eggs. As the eggs are unpasteurized, there is a small risk in making it, but it sure is authentic in flavour. Russian mayonnaise pours, it is is not thick and stiff like American mayonnaise. It is slightly more mustardy and acidic. It also does not have that nasty soy bean oil after taste present in American mayonnaise. Never, ever substitute any oil for refined sunflower oil. I've found that oils from Hunt's or Hain work very well. By the way, don't use unrefined sunflower oil. It has a strong flavour and is not at all suited for this recipe. I've heard recently that many Russian mayonaise manufacturers have been switching to soy bean oil. They've changed a lot of things in Russia over the years. Changing the mayonnaise should not have been an option! Enjoy.

2 whole eggs
1 1/2 cup REFINED sunflower oil *do not ever substitute*
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons dry yellow mustard (Coleman's OK)
1/4 teaspoon dried milk(optional)
3 tablespoons lemon juice
2 tablespoons DISTILLED WHITE vinegar *do not substitute*
3 tablespoons water
measures conversion [+]

Blender method (by hand is also possible): Combine eggs, salt, sugar, mustard and dried milk. place in blender with 1 tablespoon of lemon juice. Start blending slowly for a about 10 -15 seconds. Begin adding oil very slowly. Add the remaining ingredients(except water) in addition to the oil as needed. Taking your time and doing this carefully is very important or your mayonnaise will break. Mayonnaise is a colloidal suspension in which solid particles are suspended in a liquid. If you add the oil too quickly, the liquids and solids will separate and you will not have thickened mayonnaise. If you are mindful of this, you should be just fine. This is not hard to do. Once all the ingredients except the water has been added, transfer the really, really thick mayonnaise to another container and gradually stir in the water.

Cuisine: Russian
Source: Emil J. Hach, Myself
Recipe category: Salads-and-Dressings, Sauces

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