Gaby
As we prepare for Christmas and New Year celebrations, building a delicious, calorie-balanced menu starts with cutting out unhealthy store-bought products—especially jarred mayonnaise packed with flavor additives. That sauce is a holiday staple: it appears in marinades, baking, and classic salads like herring under a fur coat, liver cake, and, of course, Olivier salad. Choosing a natural alternative makes the whole process easier. Sour cream is a versatile sauce and dressing—you can use it to braise meat or to finish dishes such as borscht, solyanka, rassolnik, pancakes, fritters, or dumplings. If you want that rich mayonnaise taste, swap the store-bought jar for this simple homemade version.
Ingredients (feel free to adjust quantities based on the proportions given): 1/2 cup sunflower or other vegetable oil, 1 egg yolk, 1 tablespoon vinegar, 1/4 teaspoon prepared mustard, 1 teaspoon sugar, 1/2 teaspoon salt.
Pour the egg yolk into a porcelain bowl, add the prepared mustard, salt, and sugar, and mix together.
Gradually pour the vegetable oil into the yolk-and-mustard mixture, adding it teaspoon by teaspoon and blending each addition until the mixture emulsifies.
Add the vinegar to the thick, uniform mixture and mix thoroughly. Use the homemade mayonnaise immediately in your dishes or store it in the refrigerator for a while.
Life Hack
To thin the sauce, dilute it with 1 tablespoon of warm boiled water. Omit the mustard for a milder flavor.
