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How to make the right mayonnaise. Homemade mayonnaise that always turns out: recipe in a blender

No matter how many legends go about the origin of the spicy favorite sauce mayonnaise, they are all united by the name of the French city of Mahon and, of course, the origin through French cuisine since the not known and expensive sauce at the end of the 18th century, which could at that time afford only aristocrats, stepped across Europe to become the most fashionable sauce for cold snacks. And already at the beginning of the 19th century, with the light culinary hand of the famous chef Olivier, a new version of mayonnaise appeared with the addition of mustard and the secret composition of seasonings, now lost forever. It is mustard that modern mayonnaise owes its special spicy taste, airy tenderness, shelf life and ease of preparation. It is this version of the mayonnaise that has received the name "Provencal sauce from Mahon" - "Provencal" mayonnaise - Provencal sauce.

Nowadays, the production of mayonnaise in an industrial way, thanks to modern cooking technology and plastic packaging, has reached an unprecedented scale in terms of assortment, price, and fillers like "tartar". But the same widespread use in its production of all kinds of additives and emulsifiers, storage stabilizers, all kinds of "E", increases the interest of home cooks in making mayonnaise at home, where only natural ingredients are used, because of its excellent taste and first freshness, even despite a significant reduction in its shelf life in the refrigerator.

Due to its unlimited popularity, french sauce mayonnaise, having gone through many different culinary editions, due to the originality of the taste of the authors and the purposes of its use, sometimes it ceased to look like mayonnaise, for example, yogurt with the addition of spices and mustard or from milk and without eggs, where its beloved recognizable sauce is still preserved title. Sometimes other complex sauces are prepared on the basis of mayonnaise - in his kitchen the owner is the chef ...

The main products for a classic real mayonnaise are fresh chicken eggs and excellent quality vegetable oil, originally olive, but in our country its availability was limited at a certain time and refined sunflower oil... The rest of the additives in mayonnaise are designed to form it taste features... If you buy from a store, then they are listed in the list of ingredients. If you are preparing a homemade version of mayonnaise, then, of course, lead the process of taste preferences at your own discretion.

Supporters home production mayonnaise unanimously declare that its only drawback is the time spent, which is more than covered by the undeniable benefits in the end. And as for the reduction of shelf life, so it needs to be done so much in order to use it quickly. You can prepare homemade mayonnaise using modern fashionable DEVICES or in the old way - with an ordinary whisk. They say that it turns out this way for some reason tastier.

The mayonnaise prepared according to this recipe has a big drawback - you will never want to use the purchased one. But all your salads will love it with all their ingredients, and households and guests will immediately notice the pleasant taste difference.

Ingredients for making classic mayonnaise at home:

  • fresh chicken egg yolk - 1 piece;
  • olive oil- 100 milliliters;
  • fresh lemon juice- 0.5 teaspoon;
  • table salt - 1 pinch;
  • granulated sugar - 1 pinch;
  • ready-made mustard - 0.5 teaspoon.

By home recipe prepare classic mayonnaise like this:

  1. Pour 1 fresh chicken yolk into a suitable container, observing very strict rules for disinfecting the whole egg, which must first be washed with soda or dishwashing detergent and vegetables, dried with a paper towel and only then broken so that it falls into two halves, pouring from one into the other, first pour the white, and the remaining yolk into another bowl.
  2. After the yolk, add salt, sugar and add ready-made mustard in order to whip all this mass until a fluffy consistency, gradually adding small doses of olive or sunflower oil, or it is possible in a half proportion of both.
  3. Correct whipping process homemade mayonnaise is that it does not go too fast and not too slow. As soon as the whole mass becomes lush, light, and not white, and sticks to the rim, you should stop there.
  4. For more lightness of its tone and nobility of taste, add a small amount of lemon juice or apple cider vinegar... Some people like to replace them with balsamic vinegar.

We remind you that storing homemade mayonnaise, in which there are no storage stabilizers, does not need to be long and strictly in the refrigerator - a perishable product.

The method of preparing mayonnaise from a whole fresh chicken egg takes into account the fact that some housewives prefer to whip its ingredients using modern kitchen appliances: a mixer, a blender, with which the whole procedure of preparing this salad sauce will take no more than a few minutes.

Ingredients for making whole fresh egg mayonnaise:

  • fresh chicken egg - 1 piece;
  • refined sunflower oil - 150 milliliters;
  • mustard - 0.5 teaspoon;
  • fresh lemon juice - 1 tablespoon;
  • table salt - 0.5 teaspoon;
  • granulated sugar - 0.5 teaspoon.

According to a homemade recipe, mayonnaise from whole fresh chicken eggs is prepared as follows:

  1. Pour a whole raw egg into a suitable container, add everything except oil and lemon juice, the ingredients and use a blender to start the process of beating them.
  2. In the process of whipping, add vegetable oil and at the end pour in lemon juice, and mayonnaise, acquiring a light, fluffy shape, is completely ready.

Keep refrigerated. Connoisseurs of gourmet cooking claim that such a high-speed method of whipping mayonnaise degrades its taste.

Homemade milk mayonnaise recipe

Milk mayonnaise also has a place to be. In the process of whipping milk, in contact with other recipe ingredients, becomes truly thick, without losing in the least in taste compared to its traditional varieties.

Ingredients for making milk mayonnaise:

  • natural milk, 2.5% fat - 150 milliliters;
  • sunflower oil - 300 milliliters;
  • mustard - 2-3 teaspoons;
  • salt and granulated sugar to taste.

According to a home recipe, prepare mayonnaise from milk like this:

  1. Milk room temperature pour into a deep container, add sunflower oil there and beat with a mixer until a dense emulsion is formed.
  2. Add all the other ingredients to the resulting mixture: salt, granulated sugar, mustard and lemon juice and continue beating within 5 seconds.

And milky, without the participation of eggs, a pleasant mayonnaise neither in appearance nor in taste will yield to its classic version. How is this suitable for those for whom eggs are contraindicated for any reason?

Homemade mayonnaise on quail eggs

To many, this type of mayonnaise will seem simply curious, but true connoisseurs of this famous sauce assure that it acquires a special taste, and the benefits of quail eggs, which do not burden our body with excess cholesterol, have long been recognized by everyone.

Ingredients for making homemade mayonnaise for quail eggs:

  • fresh quail eggs - 6 pieces;
  • sunflower oil - 150 milliliters;
  • ready-made mustard - 1/2 teaspoon;
  • granulated sugar - 1/2 teaspoon;
  • lemon juice - 1 tablespoon;
  • ground black pepper - 1 pinch;
  • fresh herbs - optional;
  • table salt - 1/2 teaspoon.

According to the home recipe, cook mayonnaise on quail eggs like this:

  1. In a blender, beat eggs, salt, granulated sugar, pepper and mustard for 1 minute until smooth and fluffy.
  2. Continuing to beat, gradually pour sunflower oil into it until the sauce thickens.
  3. Pour lemon juice into the resulting sauce, whisking, add finely chopped fresh herbs. The mayonnaise is ready.

The finished mayonnaise must be placed in the refrigerator for cooling and thickening. If it is not fully used, then continue storing it again in a refrigerator.

This recipe for homemade mayonnaise differs from the classic one in the increased amount of vegetable oil, which makes it lush and thick. Chicken eggs should be fresh and with bright yolks.

Ingredients for making a simple homemade mayonnaise:

  • chicken egg - 1 piece;
  • vegetable oil - 250 milliliters;
  • ready-made mustard - 1 teaspoon;
  • lemon juice - 1 tablespoon;
  • granulated sugar - to taste;
  • table salt - to taste;
  • ground black pepper - to taste.

According to a simple recipe, prepare homemade mayonnaise like this:

  1. Break a fresh egg into a deep bowl and beat it with a blender or better with a mixer, adding vegetable oil in a thin stream. Add the next minimum portion of oil after the previous portion has been completely beaten, while gradually increasing the mixer speed to the maximum.
  2. In the course of whipping, the mass of the sauce will change in color, become thick and uniform, and you need to continue whipping until the consistency of mayonnaise you need is obtained. If the mass seems thin, add a little more vegetable oil and continue the whisking process until the desired consistency.
  3. Now is the time to add black pepper, prepared mustard, lemon juice, granulated sugar and table salt according to your taste. Taste the resulting sauce - add the missing one and beat again. Mix everything completely and use homemade mayonnaise as directed.

Any kind of homemade mayonnaise is best prepared in portions for its full use, but if there is still some volume of it, then store it strictly in the refrigerator and under the lid. In addition, adding mustard to this recipe- an optional matter - it is important only for Provencal mayonnaise.

At first glance, most homemade mayonnaise recipes are very simple and similar - and this is true. Why, then, for some, not everything goes well. With all the simplicity of home-made this popular sauce, it is very important that all products for its preparation are fresh and always at room temperature, so that the mayonnaise is whipped quickly and luxuriantly.

  • To prepare spicy mayonnaise, ready-made mustard, most often recommended in recipes, should be replaced with fresh mustard powder, which will add the desired pungency and real smell of natural mustard to it.
  • To avoid some of the bitterness of homemade mayonnaise, it is best to equal proportions introduce sunflower and olive oil. This will weaken the natural bitterness of the olive oil.
  • The density of homemade mayonnaise is due to the amount of sunflower oil poured in when whipping it and the intensity of whipping - do not be afraid of the thickness. It can be corrected by adding a small volume of room temperature water to the sauce, then stirring the whole mass.
  • We remind you about the permissible shelf life of homemade mayonnaise in the refrigerator: no more than 4 days. With this in mind, do this amount homemade sauce mayonnaise, so that for the specified period it is all used up.
  • If you had to make mayonnaise from eggs with a pale yolk color, from which the mayonnaise will turn out to be whitish, then you can tint it by adding one pinch of ground turmeric, but do not overdo it - the color may turn out to be too bright yellow.

Special requirements for vegetable oil - the main ingredient of any mayonnaise. The best option is extra virgin olive oil, extra virgin olive oil and refined sunflower oil are also acceptable.

  • Add salt to a minimum and it is better to add extra or ordinary finely ground salt. Sugar, too, can not be overdose and it is better to use powdered sugar.
  • To acidify homemade mayonnaise, you can use fresh lemon juice or table vinegar as indicated in the recipe. Mustard is an optional ingredient, for an amateur, and to create a "Provencal" mayonnaise.
  • You can add various additives to the ready-made mayonnaise: finely chopped pickled cucumbers, olives, olives or spices as you prefer.

Due to the fact that the ratio of the products given in the recipes is quite approximate, you can enhance its taste saturation by doubling the portion of eggs, but in this case you can store it for no longer than 1 day. An increased amount of vegetable oil extends these periods up to 2-3 days.

If you start making homemade mayonnaise on a regular basis, you will independently comprehend all the secrets of its production in the conditions of your kitchen and you yourself will give good advice to novice acquaintances on this matter. The most valuable thing is that you will receive a wonderful and natural sauce without artificial additives and stabilizers, which will only benefit your health and will allow you to cook very tasty everyday and festive dishes with it.

You have the opportunity to experiment with the options for making homemade mayonnaise according to your preferences, or follow the advice of leading European culinary experts, for example, Mr. Delia from England, who offers a very interesting options mayonnaise additives:

Adding your favorite seasonings to the base mayonnaise enriches it with a variety of flavors. For fried dishes mayonnaise with the addition of chili pepper is very good, for which add a little jalapeno stigma to it, stirring everything intensively. Adjust the severity of the mayonnaise with the dosage of the additive. By adding dried tomatoes chopped with a blender to mayonnaise and stirring it until smooth, you will get a great sauce for mushrooms, pasta and cheese. A mixture of homemade mayonnaise and dried ground basil is good as a seasoning for ham, rice and seafood.

It is good to add a mixture of mayonnaise with fresh chopped horseradish to juicy real roast beef. It goes well with ham, smoked red fish and our popular herring. Adding a rational amount of grated boiled beets to mayonnaise will add a bright tone to this sauce, which will decorate, for example, light white fish dishes.

To make a celery mayonnaise that's great with all meat and fish dishes, it is necessary to boil the celery root, peel it, chop it on a fine grater and add its allowable volume to the mayonnaise while stirring. The addition of curry to it will make homemade mayonnaise a versatile and beautiful sauce - it will go well with all products from a number of vegetable and meat snacks. The list of additives to homemade mayonnaise is rich and varied: garlic, onion, dill, tarragon, dill, tomato paste, gherkins, capers, Orange juice, herring and avocado pulp, black and red caviar, as well as all aromatic ground herbs. This list is open - you can continue it with your experiments and achievements in the refinement of the taste of this wonderful sauce.

Possible variants of mayonnaise for those suffering from diabetes mellitus, when sugar is excluded from its ingredients. For vegetarians, eggs are excluded from mayonnaise. The food industry is already producing mayonnaise for fasting people without eggs and without milk. Perhaps the greatest advantage of homemade mayonnaise, due to its freshness, naturalness and high quality of its ingredients and its own freshness, is that such a product can be included in small doses and in baby food.

Hello everyone! When preparing any festive table for example, a very large amount of mayonnaise is always used for dressing salads and snacks. Why buy it when you can make a homemade one?

You will spend no more than 5 minutes preparing it, but it will turn out delicate sauce much tastier than the store. And the products for his recipe are always affordable and simple. And, of course, homemade is much better and healthier. You will not add any harmful preservatives there.

The only drawback is that it is impossible to store such a sauce for a long time. Typically, the maximum shelf life is 4 days. Therefore, choose the freshest products to extend this period. After all, you can cook it in advance, on the eve of the holiday.

You can make mayonnaise with or without eggs, or with milk, or you can even use brine from a can canned peas... These are the miracles! Try to cook this delicate product in a couple of minutes and you will forget about the store one.

If you don't have a blender or mixer, use a regular kitchen whisk to whisk. It just takes a little longer.

Important! To prepare this sauce, all food must be fresh and at the same room temperature.

I present to you the simplest first option. Maximum 2 minutes and you will have a wonderful delicate sauce for dressing your dish.

Ingredients:

  • Egg - 1 piece
  • Refined vegetable oil - 250 ml
  • Salt - 0.5 teaspoon
  • Sugar - 1 teaspoon
  • Lemon juice - 1 tablespoon

Preparation:

1. Break the egg into a bowl. Add salt, sugar, vegetable oil there and squeeze one tablespoon of juice from half a lemon.

2. Place the hand blender in the bowl and beat on a slow speed until the sauce is thick enough. When it thickens, move the blender from top to bottom to make it even softer.

3. Transfer the finished mayonnaise to a jar, close the lid and refrigerate. It should be stored for no more than 4 days. Therefore, do not do much, so as not to throw away the spoiled product later.

Classic step-by-step recipe for homemade mayonnaise with a mixer

In this recipe, we add mustard and vinegar. I use apple, but you can use regular table or wine. The vinegar will extend the shelf life of your homemade sauce to 10 days, but don't overdo it. And why? It quickly leaves me and I just prepare a new portion.

Ingredients:

  • Egg - 1 piece
  • Refined vegetable oil - 200 ml
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Mustard - 1 tablespoon
  • Apple cider vinegar - 1 tablespoon

Preparation:

1. Break an egg into a prepared clean container. Add salt, sugar and mustard. Begin to beat with a mixer, gradually pouring in vegetable oil in a trickle.

2. When the sauce is more or less thick, add the vinegar and continue whisking. Beat until the mayonnaise is very thick. And then transfer it to the prepared dish. It turns out to be very tender and tasty.

How to make egg-free and mustard-free mayonnaise

Another way to make mayonnaise. This one will be easy lean sauce without eggs and milk. We all sometimes use canned peas or beans, and drain the liquid as unnecessary. But in this recipe, it is she who we need.

Ingredients:

  • Pickle with canned beans or peas - 350 ml
  • Sugar - 1 teaspoon
  • Salt - 0.5 teaspoon
  • Odorless vegetable oil - 150 ml
  • Vinegar 9% - 2 teaspoons

Preparation:

1. Drain the pickle from the canned peas or beans into the bowl in which you will whisk the sauce. Add salt, sugar and vinegar. Whisk with a blender for a few seconds.

2. Then, while whisking with a blender, pour in vegetable oil in a thin stream. Whisk until the sauce thickens. If it is not thick enough, then you can add a little more oil and beat well again.

3. Our sauce is ready. If desired, you can add garlic, mustard or your favorite spices to it. Then it will also become fragrant. From the specified amount of ingredients, 0.5 liters of the finished product is obtained.

Milk mayonnaise recipe to make it look like a store

This option is also prepared without eggs. But, when choosing milk, be sure to look at its expiration date. You can take pasteurized, and then the sauce can be stored a little longer. And it tastes like a store. Try this method too.

By the way, you can also add fresh dill or other spices to the recipe. It will turn out very delicious sauce for meat.

Ingredients:

  • Milk - 100 ml
  • Vegetable oil - 200 ml
  • Lemon juice - 15 ml
  • Mustard - 15 gr
  • Salt - 0.5 teaspoon
  • Sugar - 0.5 teaspoon

Preparation:

1. Pour milk into a beating glass and add vegetable oil. Whisk with an immersion blender until the mixture begins to thicken.

2. When the sauce is slightly thickened, add salt, sugar, lemon juice and add mustard. Beat everything well again with a blender. Literally 3-4 seconds and our sauce is completely ready.

3. It turns out a very nice and thick mayonnaise. If you wish, you can add your favorite spices to it and it will become even tastier, and no worse than the store one.

Cooking provencal mayonnaise at home

The well-known French Provencal is prepared according to the same principle and just as quickly. If you wish, you can add a little more mustard, this is at your discretion and taste.

Ingredients:

  • Egg - 1 piece
  • Refined vegetable oil - 300 ml
  • Mustard - 0.5 teaspoon
  • Salt - 0.5 teaspoon
  • Sugar - 1 teaspoon
  • Lemon juice - 1.5 tablespoon

Preparation:

1. Break the egg into a shaking bowl. Add salt, sugar, mustard and 1.5 tablespoons of juice squeezed from half a lemon.

2. Now lower the hand blender into the bowl and shake the mixture until it reaches the desired consistency in terms of consistency. In time it will take about 2 minutes.

3. From the bowl, transfer the provence to the prepared clean and dry dish. The output turns out to be somewhere around 200 gr. You can store such a sauce for 5-6 days, but I think it will leave you much earlier.

Video on how to make delicious mayonnaise at home

In the end, I picked it up for you detailed video recipe for our homemade mayonnaise. I want you to clearly see the whole process and understand how easy and fast it is.

Ingredients:

  • Egg - 1 piece
  • Salt - 0.5 teaspoon
  • Sugar - 1 teaspoon
  • Mustard - 0.5 teaspoon
  • Ground white pepper - 0.5 teaspoon
  • Lemon juice - 1.5 tablespoons
  • Odorless vegetable oil - 300 ml

Now you are convinced that it is done in a matter of seconds and it turns out to be very thick and incredibly tasty, and even healthier than the purchased one.

Try all the suggested options and choose the one that suits you best. Having tried homemade mayonnaise at least once, you will no longer want to buy it in the store. Yours will be better!

Bon Appetit! Bye!


It is difficult to imagine a festive table without your favorite salads with mayonnaise. Purchased sauce is unhealthy, it contains preservatives, fragrances, flavor enhancers. Nutritionists advise eliminating this product for anyone who wants to adhere to healthy eating... There is another way out, lovers of the sauce can make it on their own. It remains to figure out how to make homemade mayonnaise.

The classic recipe for the sauce came to us from French cuisine... Initially, dishes with mayonnaise were available only to fairly wealthy people. In Soviet times, the sauce gradually won popular love.

The flavor of the original sauce differs significantly from the modern commercial product. The main ingredients of classic mayonnaise are as follows.

  1. Eggs.
  2. Vegetable oil.
  3. Mustard.
  4. Salt, sugar.
  5. Acidifier: lemon juice or vinegar.

The main product for mayonnaise is vegetable oil, the taste of the final product depends on its quality.

Professionals do not recommend using only olive oil, it negatively affects the taste of mayonnaise, giving it a bitter taste. The best way Is a mixture of olive oil and any other vegetable oil in a 1: 1 ratio.

A large amount of oil makes mayonnaise a high-calorie product, so you should not consume it in large quantities. Another issue remains the use of raw eggs... A poor-quality product is dangerous to health, it may contain infectious agents.

Choose fresh eggs proven, large manufacturers. You should not purchase domestic eggs produced by unknown farms, since the poultry in them might not have passed veterinary control.

Mustard for making mayonnaise can be a ready-made sauce or in powder form. The last option is safe: there are no additional nutritional supplements... It gives a spicy taste to mayonnaise.

Usually, lemon juice is used to make homemade mayonnaise. Among the vinegars, wine is preferred; it gives the sauce a bright taste.

The amount of salt and sugar offered in recipes can be changed to your liking. Store-bought mayonnaise contains a large amount of sugar, so people with diabetes are not recommended to consume it. In homemade mayonnaise, you can control the spice content and not add any ingredients at all.

Popular recipes

The main ingredients are determined, there are a large number of sauce recipes. Not only the components differ, but also the mixing methods and the sequence of introduction into the composition. Consider the main options for the dish.

Classic recipe

The ingredients are as follows.

  1. Refined vegetable oil - 200 ml.
  2. Yolk - 1 pc.
  3. Salt - half a teaspoon.
  4. Sugar is a teaspoon.

As refined oil, you can take olive, sunflower, corn. The main condition is a soft taste. Before cooking, remove all food from the refrigerator and leave for 20-30 minutes. The temperature of the components should be the same and room temperature.

The preparation procedure is as follows.

  1. Separate the yolk from the protein. Add salt and sugar to the yolk.
  2. Beat until white foam appears.
  3. Add oil in a thin stream, without stopping whipping.
  4. Add vinegar.
  5. Bring to the required consistency.

The thickness of the sauce depends on the amount of oil. You can add 1-2 tablespoons of water to make the mayonnaise thinner. The amount of salt and sugar can be changed according to the tastes of the hostess. This simple recipe won't be a hassle.

Quail eggs are in many ways superior to chicken eggs. With a reduced calorie content, they contain more vitamins and minerals. Thanks to the good immunity of the quail, eggs do not contain antibiotics, as, for example, chicken eggs.

According to the latest scientific evidence, the safety against salmonellosis is questionable, so the product should be selected with special care.

Ingredients:

  • quail eggs - 6 pcs.;
  • refined vegetable oil - 1 cup;
  • vinegar - 1 tbsp. l .;
  • salt - half a teaspoon;
  • mustard - 1 tsp;
  • sugar - 1 tsp

The procedure is as follows.

  1. Break eggs, add salt, sugar.
  2. Beat until foamy.
  3. Without stopping whisking, add oil in a thin stream.
  4. Add mustard and vinegar.
  5. Bring the sauce to the required consistency.

For the sauce, it is best to choose fresh eggs. Old ones can negatively affect the taste of the final product. The weight of an old egg is significantly less than that of a fresh one.

Vegetarian mayonnaise

Vegetarians and religious people will find it helpful to learn how to make mayonnaise lean. An important advantage of these recipes is their safety against salmonella.

The ingredients are as follows.

  1. Refined vegetable oil - 0.5 cups.
  2. Starch - 2 tbsp. l.
  3. Vegetable broth or cucumber pickle- 0.5 cups.
  4. Lemon juice - 1 tbsp. l.
  5. Mustard - 1 tbsp l.

The cooking method is as follows.

  1. Heat two tablespoons of broth, dilute starch in them. Pour into the stock broth.
  2. Add salt, mustard, lemon juice to it. To stir thoroughly.
  3. Beat, adding butter in a thin stream.
  4. Bring to the desired consistency.

This mayonnaise is valuable for the absence of eggs and reduced calorie content. It is perfect for dressing salads.

How to make homemade mayonnaise healthy and safe for children? You can refuse raw eggs and use cottage cheese.

The taste of mayonnaise on cottage cheese largely depends on the quality of the main ingredient. It is better to choose a creamier one, with a slight sourness. Then the sauce will turn out with a delicate, velvety taste.

The ingredients are as follows.

  1. Cottage cheese - 100 g.
  2. Refined vegetable oil - 2 tbsp. l.
  3. Boiled yolk - 1 pc.
  4. Mustard - half a tablespoon.
  5. Lemon juice or vinegar - half a tablespoon.
  6. Salt is on the tip of the knife.

The cooking method is as follows.

  1. Rub cottage cheese through a sieve, add grated yolk, milk. To stir thoroughly.
  2. Stir constantly and add vegetable oil.
  3. Add salt, lemon juice, mustard. Mix until the desired consistency is obtained.
  4. For density, you can add a little 1 tsp. vegetable oil. To make the sauce thinner - a little milk or water.

Curd mayonnaise will be an excellent dressing for salads and an ingredient for various snacks.

Milk mayonnaise

Milk sauce is perfect for those who are wondering how to make homemade mayonnaise without eggs. This recipe has a lower calorie content compared to classic version cooking: part of the vegetable oil is replaced with milk.

The ingredients are as follows.

  1. Milk - 100 ml.
  2. Mustard - 1 tsp
  3. Sugar - 1 tsp
  4. Vinegar - 1 tbsp l.
  1. Bring the milk to a boil. Cool down. Add salt and sugar.
  2. Whisk in vegetable oil in small portions.
  3. After receiving homogeneous mass add mustard, vinegar. To stir thoroughly.

The sauce will be an excellent addition to salads and appetizers, giving them a light creamy flavor. And most importantly, it is absolutely safe and can be used by children over three years old.

Provencal mayonnaise differs from ordinary homemade mayonnaise in the presence of mustard.

The ingredients are as follows.

  1. Refined vegetable oil - 150 ml.
  2. Yolk - 2 pcs.
  3. Ready mustard - half a teaspoon.
  4. Salt - a third of a teaspoon.
  5. Vinegar or lemon juice - 1 tbsp l.

The preparation method includes the following steps.

  1. Add salt, mustard, vinegar to the yolks. Beat until all ingredients are dissolved.
  2. Add vegetable oil in a teaspoon, without ceasing to beat. After the first few spoons, it can be poured in a thin stream.
  3. Add vinegar.

The result will please classic taste Provencal mayonnaise, which will be an excellent dressing for Olivier.

Garlic mayonnaise

A similar sauce is suitable for creating snacks, sandwiches, it will be an excellent cream for vegetable and meat cakes, for example, liver or potato cakes. It can be served with meat and fish, baked vegetables.

The ingredients are as follows.

  1. Refined vegetable oil - 150 mg.
  2. Egg- 1 PC.
  3. Garlic - 1 clove.
  4. Salt - a third of a teaspoon.
  5. Sugar is a third of a teaspoon.
  6. Lemon juice or vinegar - 1 tbsp l.

The cooking method is as follows.

  1. Beat the egg with sugar, salt.
  2. Without stopping whisking, add vegetable oil in small portions. Start with 1 teaspoon, gradually increasing to a thin trickle.
  3. Add lemon juice or vinegar, finely grated garlic.
  4. Beat until desired consistency.

Spicy aromatic sauce goes well with meat, chicken, vegetable dishes.

The mild creamy taste of this sauce will appeal to cheese lovers. It will make the dishes hearty, it can be used to fill tartlets, various vegetable rolls, for example, eggplant.

The ingredients are as follows.

  1. Refined vegetable oil - 200 g.
  2. Yolk - 1 pc.
  3. Cheese hard varieties- 100 g.
  4. Salt on the tip of a knife.
  5. Sugar is a third of a teaspoon.
  6. Lemon juice or vinegar - 1 tbsp l.

The cooking method is as follows.

  1. Add salt and sugar to the yolk. Beat until white foam appears.
  2. While continuing to beat, add the vegetable oil in a thin stream.
  3. Add vinegar. Beat until desired consistency.
  4. Grate the cheese on a fine grater.
  5. Stir the cheese into the sauce.

The sauce turns out to be thick, satisfying with a pleasant creamy taste... Consider the flavor of the cheese, especially when adding salt.

Tomato mayonnaise

Unusual flavored sauce fresh tomatoes will undoubtedly decorate the dishes.

The ingredients are as follows.

  1. Refined vegetable oil - 150 ml.
  2. Yolk - 1 pc.
  3. Salt is on the tip of the knife.
  4. Sugar - half a teaspoon.
  5. Lemon juice or vinegar - 1 tbsp l.
  6. Tomato paste - 1 tablespoon

The cooking method is as follows.

  1. Add salt and sugar to the yolk. Beat.
  2. Gently stir in the butter in small portions.
  3. Add lemon juice or vinegar. Mix.
  4. Stir in tomato paste.

An interesting sauce is learned, which is suitable for appetizers and sandwiches. V tomato paste usually contains salt, so it is important not to oversalt the mayonnaise.

Using the technique in making homemade mayonnaise

Previously, sauces were whipped with a whisk, but with the development of technology, a blender came to the rescue. But the whisk should not be set aside. In his defense, we can say that such a slow whipping allows you to follow the process. Mixing too much homemade mayonnaise may flake and flake.

If a mixer is used to prepare the sauce, then it is better to reduce the working speed to the minimum. Carefully monitor the process so that no flakes form or delamination begins.

Professionals choose a submersible blender, it does not beat as much as a mixer, less air gets into the sauce.

  1. Food should be at room temperature. Eggs from the fridge will not be beaten. Therefore, it is better to prepare all the ingredients in advance.
  2. Homemade mayonnaise is not suitable for heat treatment... Do not bake dishes with it, as the sauce will stratify.
  3. Vegetable oil should be introduced slowly, otherwise the formation of flakes and delamination is possible.
  4. When making the sauce, you can experiment with various additives: spices, herbs.
  5. The sauce and dishes with it are stored in the refrigerator for no more than a day.
  6. For children and pregnant, lactating women, you can only use recipes without raw eggs.

Raw eggs - how to reduce the danger?

Salmonella is found in the droppings of diseased poultry and enters the egg shell. After 4-5 days, the bacterium enters and infects the contents.

Eggs must be chosen as fresh as possible, preferably factory-made. The production is subject to regular veterinary control, fresh eggs are treated with disinfectant solutions.

Store eggs separately from other foods. Wash thoroughly with soap before use.

Eggs with damaged shells must not be used to make mayonnaise.

Conclusion

Making homemade mayonnaise does not take much time and effort. Sauces will diversify the menu, make your favorite dishes even tastier.

Let's cook today 3 options for homemade mayonnaise- one of the most popular sauces.

Many people believe that mayonnaise is a very harmful product and there is some truth in this, especially if you use it without restrictions and do not think about what the store sauce is made of.

And if mayonnaise cook at home without any "chemistry" available and useful products, and at the same time do not abuse it, then we will get not only delicious and tender sauce but also completely natural.

To make homemade mayonnaise, we need:

Ingredient List:

Olive mayonnaise "Provencal"

  • 1 egg
  • 200 ml. vegetable oil
  • 50 ml. olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Sahara
  • 1/2 tsp salt
  • 1/2 tsp mustard
  • white pepper (optional)

Mayonnaise on yolks with lemon juice

  • 3 yolks
  • 250 g vegetable oil
  • juice of 1 lemon (2 tablespoons)
  • 1.5 tsp Sahara
  • 1 tsp salt
  • 1 tsp mustard

Mayonnaise without eggs in milk

  • 150 ml. milk
  • 300 ml. vegetable oil
  • 1 tbsp. l. lemon juice (vinegar)
  • 2 tsp Sahara
  • 1 tsp salt
  • 1 tsp mustard

HOME MAYONNAISE, 3 step-by-step homemade mayonnaise recipes:

So let's get started, first let's prepare olive mayonnaise "Provencal", for this we will use a submersible blender.

Gently beat the egg into a blender glass, being careful not to damage the yolk.

We pour out your favorite oil (sunflower, corn, rapeseed, cottonseed, etc.), I have refined sunflower oil.

Add olive oil, according to the recipe, it should be no more than 1/4 of the total amount of oil, otherwise the mayonnaise will taste bitter.

Put ready-made mustard into a glass, preferably Dijon mustard.

Pour in salt, sugar and white pepper.

Pour out white vinegar, instead of vinegar, you can use regular vinegar, apple cider juice, or lemon juice.

Then the blender can be raised and mixed vigorously until a smooth sauce is formed.

The more power your blender or mixer has, the easier and easier it is to make mayonnaise.

Our Provencal olive mayonnaise is ready and took only 3 minutes to prepare.

Pour fresh yolks into a tall glass or bowl, preferably from homemade eggs, add ready-made mustard, pour salt and sugar.

Turn on the mixer and beat at high speed for 30 seconds.

Then, without ceasing to beat, in several steps, in small portions, pour in refined sunflower oil, whisking well each time, while the mass will begin to thicken and brighten.

The thickness of the mayonnaise depends on how much oil you add.

The more oil, the thicker the mayonnaise.

Now add lemon juice and beat well again until a smooth sauce is obtained.

After adding acid, the mass becomes even lighter.

I spent 6 minutes preparing it.

Due to the use of yolks from home eggs, the mayonnaise has acquired a yellowish-creamy color and a very delicate texture, as befits mayonnaise.

Note that for happy cooking mayonnaise, you must use food at room temperature, so do not forget to get them out of the refrigerator beforehand.

Now let's cook an easy one mayonnaise without eggs in milk

Pour milk, vegetable oil into the blender bowl, add mustard, and add salt and sugar.

We lower the blender to the bottom of the glass and beat the mass at maximum speed until a homogeneous emulsion is obtained.

Mayonnaise is prepared at home very quickly, literally in a matter of minutes, it must be stored in the refrigerator, in a closed container for no more than 3 days, so you should not cook it in large quantities for future use.

Then add lemon juice and beat a little more.

It took me less than 3 minutes to make this sauce.

This version of mayonnaise does not differ at all in taste and consistency from the store one.

So friends, I showed you 3 basic recipes preparation of mayonnaise.

But this sauce has a lot of derivatives.

Mayonnaise can be mixed with yogurt, sour cream, add gherkins, herbs, garlic, paprika, olives, capers, lemon zest, as well as tomatoes, onions and sweet peppers.

Mayonnaise is not only a dressing for salads and snacks, it is used for preparing cold dishes from meat, fish, poultry, for some hot dishes, and with its addition, they prepare all kinds of pastries.

Try making mayonnaise at home and choose your favorite taste.

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HOME MAYONNAISE, 3 homemade mayonnaise recipes - video recipe:

HOME MAYONNAISIS, 3 recipes for mayonnaise at home - photo:























It is not necessary to buy mayonnaise in the store, because in it self-cooking there is nothing difficult. How to make mayonnaise at home? Cooking will take you about 15-20 minutes, and a delicious and aromatic sauce will more than reward for all your efforts. Home-style mayonnaise will become a table decoration and an excellent seasoning for many of your other culinary masterpieces, because cooking at home is much healthier and cheaper than eating in a cafe or buying convenience foods.

Recipe number 1
"Home"
A traditional recipe that will allow you to cook mayonnaise at home in just a few minutes and please yourself and your loved ones.

Ingredients
Chicken eggs - 2 pcs.;
Vegetable oil - 350 gr.;
Freshly squeezed lemon juice - 1.5 tbsp. l .;
Spices: mustard, salt, sugar - 1 tsp each;
Advice:
- If you don't have lemon juice at home, you can substitute vinegar for it.
- All ingredients must be at room temperature.
- Homemade eggs will help make your mayonnaise especially tasty.
- It is better not to bake the finished dish, otherwise the mayonnaise may stratify.
- To make the mayonnaise thick in consistency, add vegetable oil and beat for a longer time in a blender. On the contrary, citric acid will help make mayonnaise liquid.
Preparation
1. Break the chicken egg into a glass from a blender.
2. Add spices: salt, sugar and mustard. The latter is optional to add to taste.
3. Whisk the ingredients until smooth.
4. Pour in vegetable oil, but not all at once, but gradually, that is, beat the mixture after each tablespoon.
5. Replace the blender with a mixer and beat for a few minutes.
6. Add freshly squeezed lemon juice.
7. Stir.
Note: The finished dish should be thick enough so that a spoon can "stand" in it.
So the "mayonnaise at home" is ready. Bon Appetit!
Recipe number 2
"French"
Mayonnaise - a traditional dish inventive culinary experts - the French, famous for their love of sauces. Nevertheless, this recipe differs from the classic one in terms of room for experimentation, sophistication, and, of course, in the complexity of preparation. Despite this, any housewife can cook it at home.
Ingredients:
Egg yolks - 2 pcs.;
Olive oil - 0.2 l;
Butter walnut- 1 tablespoon;
Dijon mustard - 1 teaspoon
Anchovies - 2 pcs.;
Vinegar - 2 teaspoons;
Fine granulated sugar, freshly ground black pepper, salt - 1 teaspoon.
Advice:
- Use the freshest and highest quality food, taking it out of the refrigerator well in advance.
Preparation
1. Separate the whites from the yolks and pour them into a deep bowl.
2. Add mustard and pepper to taste.
3. Pour in vinegar, toss in a pinch of salt and sugar.
Note # 1: Do not add salt yet if you are going to make mayonnaise with
anchovies or extracts from them.
Note # 2: Do not use coarsely ground spices, otherwise lumps will appear in the mayonnaise, it will become unpleasant in appearance and uneven. If you don't have fine salt or sugar at home, use a mortar to grind them.
4. Take a whisk and beat thoroughly egg yolks with spices until a homogeneous white mixture is obtained.
Advice: Use a different type of vinegar each time for richer flavors... There is a great variety of vinegars: you can choose vinegar from champagne or sherry, infused with raspberries, etc. The only condition is that it must be of very good quality.
Note: as in simple recipe homemade mayonnaise, instead of vinegar, you can pour twice as much lemon juice.
5. Pour olive oil in small portions, dividing its volume (200 ml) into seven unequal parts. The first portion should be the smallest, then add in ascending order. Whisk well after each serving.
Advice: In case you accidentally add too much oil at once, pour a spoonful of vinegar into the mixture and beat the sauce on the surface around it - this should fix the situation and make the consistency of the mayonnaise smooth.
As the oil is added, our sauce will begin to thicken and become lighter and lighter. Finally, it will take on a pleasant yellowish-cream shade. This is how the mayonnaise cooked at home differs from the “store-bought” mayonnaise.

6. A very pleasant flavoring addition to our dish will be a nutty note, which should be added at the final stage of whipping. This is done simply: add a tablespoon of nut butter. It can be anything: sesame, almond, and also walnut oil. Here you have the opportunity to experiment ..
7. You can also add to the sauce not peanut butter, but anchovy extract. It needs to be mixed with the mass instead of salt at stage number 3. If you are using anchovy fillet, then mix it with ready-made mayonnaise and punch in a blender. True, an extract is still preferable - with it, the dish will be, unlike fillet, homogeneous.
8. Chill the finished product and place in an airtight container. Mayonnaise is suitable for consumption within three days, and it must be stored at home in the refrigerator.

Recipe number 3
"Lean"

This recipe is perfect for those who love mayonnaise, but limit themselves to it because of the calorie content of the sauce.

Ingredients:
Water - 3 glasses;
Wheat flour - 1 glass;
Vegetable oil - 8 tablespoons;
Lemon juice - 3 tablespoons;
Mustard - 3 tablespoons;
Sugar - 2 tablespoons;
Salt - 2 teaspoons; Preparation: 1. Sifted wheat flour fill with a little water. Rub thoroughly to avoid lumps;
2. Pour the remaining water into the grated mixture;
3. Bring the mixture to a boil on the stove or microwave oven... In the process, the mayonnaise must be mixed well so that it thickens;
4. Cool the flour mixture to room temperature;
5. Take a deep bowl, mix in it refined vegetable oil (you can also use olive or corn oil), salt, sugar, lemon juice and mustard;
6. Beat with a mixer for a few minutes;
7. Without stopping whisking, add the previously obtained flour mass in parts.

Recipe number 4
"Vegetarian"

Well, this recipe does not contain eggs, which allows vegetarians to enjoy home-made mayonnaise.

Ingredients(for 0.4 kg of mayonnaise) Citric acid - a quarter teaspoon.;
Ground black pepper to taste.
Flour - 6 tablespoons;
Salt - 1.5 teaspoon;
Mustard - 1.5 teaspoons;
Sour cream - 2 tablespoons;
Vegetable oil - 100 gr.;
Water - 1.5 cups;
Sugar - 1 tablespoon; Preparation:
1. Fill a saucepan with cool water.
2. Add flour, then stir well to dissolve.
3. Place the container on the stove over low heat and stir until the mixture thickens completely.
4. Remove the saucepan from the heat and let cool. 5. Dilute citric acid a few tablespoons of water and add along with sugar, salt, black pepper and sour cream. 6. Beat in a blender using a special attachment, as due to the thickness of the mayonnaise, one whisk is not enough. 7. While whisking, add the vegetable oil. 8. Add a little corn to give the sauce a pleasant yellow color. We hope you have found in this article the answer to the question: "How to make mayonnaise at home?" And have chosen a suitable recipe for yourself.
Bon Appetit!