Of course, many successful cooks know how to make mayonnaise, but first, the website is quite a lot of inexperienced Housewives, and secondly, I have some own nwasike in the preparation of this sauce. Here they are sharing. You first need an egg wash with the soap, since the bacteria (including Salmonella) living on the shell. Therefore, for mayonnaise you need to take only whole eggs. If you prepare the mayonnaise using bleder then need to take a tall, narrow glass (usually this comes with the blender included). If we bring down manually with a whisk, on the contrary, you need to take a wide vessel. Trivia making mayonnaise with an egg beater I will reveal in one of the following recipes, but today we will focus on blender. The secret of my mayonnaise that I add salt instead of soy sauce and balsamic vinegar take. Mayonnaise goes slightly cream color, but much tastier than usual. This is due to the fact that soy sauce contains a natural flavor enhancer and balsamic vinegar gives a unique flavor. I love mayonnaise with a light sladenkoe, so add 1 tsp of sugar. And always add freshly ground black pepper for flavor. In the bowl of a blender the egg (I came across dukielskie). Add the soy sauce, balsamic vinegar, sugar, mustard, freshly ground black pepper.

Begin to knock a blender until smooth.

A small trickle start to pour vegetable oil (preferably olive, but I'm usually prepared from corn). In General, the amount of oil (200 ml) I have indicated conventionally. It (the number) depends on the size of eggs and your desired consistency of mayonnaise. The more oil, the thicker the mayonnaise. So I slowly pour in oil, continuing to whisk until it reaches your desired consistency.

Be sure the mayonnaise you need to try and adjust the taste according to themselves using soy sauce (or salt), sugar, and vinegar (or lemon juice). After adding the ingredients to taste regulirovaniya have to process the sauce in a blender.

Put in a jar and put into the fridge. This mayonnaise is stored safely for up to two weeks. Prepare and try. I was not too fond of mayonnaise, but if we eat or seasoned salads -only home!

Now start cooking the carrots. Also famous chefs will surprise you, but beginners quite useful. I read different recipes with different nuances of preparation of the snacks, but "withdrew" next option. The carrots and peel the garlic. If the garlic is winter, the middle of Zubkov's better to take out.

Three carrots on a special grater. Well, at the very least, if it is not, and carrots are very desirable, and may be a conventional grate, but special - delicious.

Add salt (a little less than a teaspoon).

To hands are not stained in orange color, it is better to wear gloves. Grind the carrots with salt so that it gave the juice.

Add Apple cider vinegar.

Crushed garlic, grated on a grater onions, black and red pepper. Mix well.

In a frying pan of heated vegetable oil until bubbles.

Pour the carrot of boiling oil, and mix well.

Carrots are sent in the refrigerator for at least an hour for maceration and marinating.

Well, now, actually, the recipe for which was prepared mayonnaise and carrots. With a bunch of dill interrupts the leaves. The stems can later, tying thread, throw in preparing the broth for flavor.

Ragged dill finely chop.

Take 16 squares of melted sandwich cheese. Egg boil.

Place in a blender with about 200 grams of carrots, boiled egg, 1-2 tsp mustard, 1 tbsp mayonnaise (this quantity of mayonnaise will be enough)

Grind until creamy.

Spread the resulting paste on the cheese.

Roll up the roll and dip them in dill.

Part of the rolls cut into two parts.

Part - three.

Forming a slide in the form of Christmas trees. Very tender and spicy appetizer. And if the fridge is ready and mayonnaise Korean carrot, cooked very quickly! Bon appetit!