A classic homemade mayonnaise recipe. Mayonnaise at home: recipes

Mayonnaise, which is so disliked by supporters of healthy eating and idolized by bachelors, is just a sauce of French origin, prepared on the basis of eggs and vegetable oil. Mayonnaise by itself harmful product, despite its fat content and calorie content, but thanks to preservatives, stabilizers, emulsifiers and modified starch, he, in fact, won the glory of a "harmful" salad dressing, which was blamed for being overweight, cellulite and indigestion. But there is a way out - to cook and enjoy an appetizing, healthy, fragrant and delicious sauce, generously flavoring any dish with it.

How to make delicious homemade mayonnaise?

There are a huge number of recipes for making homemade mayonnaise - at home you can make a classic fat sauce, diet mayonnaise, and seasoning with various additives. Contrary to popular belief, homemade mayonnaise is very difficult process, you can debunk this myth in practice, using our advice. We will tell you in detail about the various technologies for preparing this dish, so that you can see for yourself - cooking mayonnaise is simple and easy!

Take 2 eggs and 400 g of vegetable oil (sunflower or olive), 1 tbsp. l. lemon juice or vinegar (apple, wine, grape, balsamic), salt, sugar, pepper to taste and beat everything with a mixer, blender or regular whisk, however, it will take a little longer to beat by hand. Important point- the attachment on the blender should stand on the bottom of the container so that the sauce whips faster. Before your eyes, the mass will begin to thicken and turn white, it remains to add mustard to it (then you get Provencal), garlic, herbs, spices and spices - to taste and desire. Now you finally know, the benefits of which are obvious, and there is no harm, except for extra centimeters at the waist, if you get carried away and eat too much.

Cooking low-calorie mayonnaise at home

The recipe for light homemade cholesterol-free mayonnaise is even simpler - instead of eggs, you need to take milk, and use lemon juice as a thickener, which instantly turns liquid milk into a thick mass. Light mayonnaise can be prepared with cottage cheese and potato starch - it is better to replace half of the oil indicated in the recipe with vegetable broth boiled with celery, carrots, onions, mushrooms and parsley root. Kissel is boiled on the broth, which is then whipped with butter - and the dietary mayonnaise is ready!

If, during the preparation of the famous sauce, you have questions about why homemade mayonnaise turns out to be liquid and does not thicken even after ten minutes of beating, for what reason it is not very tasty or too sharp, then you did something wrong or did not take into account the differences between homemade store-bought mayonnaise.

• Homemade mayonnaise is never very white because it does not contain dyes, and village egg sauce takes on a yellow tint.
• You can use only yolks for making mayonnaise, which, in combination with butter, quickly form a thick emulsion.
• From quail eggs more tender and healthy mayonnaise is obtained.
• If the mayonnaise remains liquid, add a little more lemon juice to it, but do not overdo it so that it does not become sour, or put the sauce in the refrigerator - mayonnaise usually thickens faster in the cold.
• Too viscous mayonnaise can be diluted with a teaspoon of water (or a little more) - the taste will not suffer!
• Cold milk is used for mayonnaise, since warm milk whips worse, and all other products indicated in the recipe should be at room temperature.
• For a spicier sauce, the mustard should be replaced with mustard powder.
• In some homemade mayonnaise recipes, there are cumin, cumin, coriander, different kinds peppers, paprika, Provence herbs. This sauce can be enriched with any spices, getting new shades of taste for different dishes.
• You should not make mayonnaise only on the basis of olive oil, otherwise it will be bitter - be sure to dilute it with refined sunflower oil.
• Many housewives are interested in how long homemade mayonnaise is stored in the refrigerator - usually this period does not exceed two weeks, unlike store-bought sauce, which does not lose its properties for months - thanks to preservatives!

After the first tasting of homemade mayonnaise, you will no longer want to buy its store-bought counterpart, because you get used to quality food too quickly!

Mayonnaise has gained wide popularity in all countries of the world. This sauce is added to almost all dishes, so many housewives prefer to cook it on their own. The culinary world does not stand still, experts have come up with many variations of homemade mayonnaise. It is obtained from milk, cheese, butter and other products. But first things first.

Mayonnaise according to the traditional recipe

• mustard (any) - 40 gr.
• lemon fresh - 30 ml.
• chicken egg - 1 pc.
• olive oil - 50 ml.
• sunflower oil - 145 ml.
• granulated sugar - 30 gr.
• crushed pepper - a pinch
• fine salt - a pinch

1. To prepare homemade mayonnaise, you must bring the products to room temperature in advance. Prepare a blender, send to it a raw egg and beat well for 2 minutes. Pour sugar with salt, add mustard, pepper, pour in lemon juice.
2. Repeat the whipping manipulations by immersing the blender in the bowl of food. Continue stirring while pouring in the olive oil and sunflower oil. Add oils slowly so that the composition becomes uniform.
3. You can adjust the consistency of mayonnaise: the more sunflower oil you pour in, the thicker the sauce will turn out. Beating with a blender continues for 2-3 minutes. Then the mayonnaise needs to be cooled.

Curd homemade mayonnaise

• fatty cottage cheese - 130 gr.
• milk 2.5-3.2% - 65 ml.
• sunflower oil - 70 ml.
• salt - 2 pinches
• mustard - optional
• chicken egg - 1 pc.
• lemon fresh - 10 ml.

1. First, make sure that all the ingredients for making homemade mayonnaise are at room temperature. Separate the yolk, the protein is not required. You can replace lemon juice with vinegar in the same ratio.
2. Combine curd mass with milk, add chicken yolk. Start pouring in vegetable oil in a thin stream, stirring with a fork. Now work through the entire contents of the blender until smooth.
3. At the final stage, add a little salt according to the recipe, citrus juice, mustard (optional). Again, mix everything thoroughly and remove the sauce in the cold to cool.

Mayonnaise on quail eggs

• mustard - 10 gr.
• quail egg yolk - 7 pcs.
• walnut or sunflower oil - 245 ml.
• lemon fresh - 20-25 ml.
• salt - 2 pinches
• freshly ground pepper - at the end of a knife

1. Separate the yolks from the eggs in advance and let them lie down at room temperature. Then mix with half of the total volume of oil and beat well with a blender / mixer for 4 minutes.
2. Enter lemon juice, a little mustard of your choice, salt and pepper. Stir again, start pouring in the remaining volume of oil in small portions.
3. When all components become homogeneous, evaluate the density of mayonnaise. Taste, add more salt and pepper if needed. Thickness can be adjusted by adding oil. Refrigerate before serving.

• granulated sugar - 30 gr.
• fresh egg yolk - 2 pcs.
• sunflower oil - 270 ml.
• olive oil - 100 ml.
• apple cider vinegar or lemon juice - 25 ml.
• salt - at the end of a knife
• pepper - pinch
• mustard - 25 gr.

1. As in all previous cases, make sure that all products have lain at room temperature for a sufficient time in advance. Choose homemade eggs with bright orange yolks.
2. Prepare a deep bowl in which the ingredients will be mixed. You will also need a mixer or blender, in extreme cases - a whisk.
3. Separate the yolks from the proteins, send the latter to a bowl. Season with pepper, salt and granulated sugar, add mustard while watching. Whip the contents of the bowl until smooth.
4. Now slowly continue to pour olive and sunflower oil into the main ingredients. Introduce the oils carefully by a teaspoon, otherwise they will not mix well with the egg mixture.
5. Then at the end you can pour in the leftovers, then mix thoroughly with a mixer or blender at high speed. Again, control the consistency of the butter sauce: the more you add, the thicker the mayonnaise will be.
6. At the final step, pour in lemon juice or apple cider vinegar in the same ratio. Beat the sauce again with a blender (mixer, whisk) for 2 minutes. Put in the refrigerator for 1 hour, try.

Homemade lean mayonnaise

• lemon juice - 30 ml.
• crushed pepper - to taste
• mustard - 10-15 gr.
• salt - to taste
• sunflower oil - 370 ml.
• homemade fat milk - 0.2 l.

1. It should be said in advance that the list of ingredients can be replenished if you add your favorite spices and spices to mayonnaise. This will give the sauce a nice flavor.
2. Make sure the milk is warm, but not hot. Combine it with room temperature butter, beat with a mixer for 3 minutes until thick.
3. Add seasonings, pepper, salt. Enter lemon fresh, beat for another 2-3 minutes. In order for the sauce to harden, it must be sent to the refrigerator for a while.
4. Mayonnaise home cooking can be offered to a child who is already 5 years old. The sauce does not contain chemical impurities and eggs, which in most cases are contraindicated for children.

Mayonnaise with rice for vegetarians

• olive oil(purified) - 0.25 l.
• rice round or long (boil in advance) - 120 gr.
• granulated sugar - to taste
• ground salt - a few pinches
• lemon fresh - 30 ml.
• mustard - 10 gr.

1. After you boil the rice, cool it and place it in a blender bowl. Pour in the olive oil, then beat the ingredients until smooth for 4-5 minutes.
2. Enter the mustard, once again carefully work through everything. Slowly add the rest of the oil into the resulting puree, continue whisking until a smooth homogeneous mass is obtained.
3. Season the sauce with sugar, salt and lemon juice. Stir and set aside to allow all granules to dissolve at room temperature.
4. To spice up mayonnaise, add pieces of pickled cucumbers, dill or garlic cloves, passed through a press. Let the sauce refrigerate before serving.

• olive oil - 200 ml.
• milk - 210 ml.
• mustard - to taste
• salt - in fact
• cream thickener - 7 gr.
• lemon juice - 35 ml.

1. Use a suitable container. Add butter and milk to it. Turn the components into a homogeneous substance with a whisk or mixer.
2. After that, add the remaining ingredients to the mass. Repeat the manipulation using a household appliance. Beat the products to the desired consistency. Ready. Store mayonnaise in the refrigerator.

Pea mayonnaise

• granulated sugar - 20 gr.
• mustard - 25 gr.
• pea flakes - 35 gr.
• vegetable oil - in fact
• water - 175 ml.
• vinegar solution apple - 25-30 ml.
• pepper - a couple of pinches
• salt - 3 gr.

1. Boil the peas until you get porridge. Pass through a sieve or grind with a blender until smooth. If the mass came out thick, enter the water according to the recipe.
2. It is important that the gruel resembles jelly in its structure. Cool this mixture naturally. Enter the oil, beat the ingredients for 1.5-2 minutes.
3. In the resulting mixture, add a sweetener, salt, pepper. Supply the mayonnaise with mustard, pour in the vinegar solution. After combining the ingredients, work the contents with a blender for 2 minutes. Cool down, serve.

Mayonnaise with beets

• chicken eggs - 2 pcs.
• vegetable oil - 195 ml.
• boiled beets - 50 gr.
• lemon juice - 10 ml.
• granulated sugar - 7 gr.
• salt, pepper - to taste

1. Send eggs and sunflower oil in a deep bowl, whisk the products until smooth. For convenience, use a mixer or blender. After that, enter the missing components, except for the beets.
2. Repeat the procedure with the kitchen appliance. After the root crop is boiled, grate it on a fine grater. Add to the main mass, beat for some time. Unique mayonnaise is ready to eat.

• olive oil - 670 ml.
• garlic - 6 teeth
• lemon juice - 35 ml.
• salt - to taste
• egg yolk - 3 pcs.
• pepper - to taste.

1. Peel the garlic and cut into small pieces. Fry the product in oil until golden. In parallel, beat the egg yolks in a blender, adding salt.
2. Continue whipping the animal product, mixing in the vegetable oil. As soon as the mixture becomes thick, add lemon juice.
3. In the meantime, you don't have to stop whisking. Manipulation must be carried out at high mixer speed. As soon as the oil runs out, add allspice and add garlic gruel.
4. Whisk the ingredients thoroughly, put them in the refrigerator for several hours. In the allotted time, the product will infuse and gain the necessary taste qualities. Apply composition as directed.

Mayonnaise with cheese

• sunflower oil - 350 ml.
• chicken eggs - 2 pcs.
• lemon juice - 60 ml.
• mustard ready - 15 gr.
• salt - to taste
• garlic - 3 cloves
• hard cheese - 110 gr.

1. Combine salt, eggs and mustard in a common container. Bring the components to a homogeneous mass by any available means. As soon as a light foam appears on the surface, mix the sunflower product into the composition.
2. Keep in mind that when whipping the components, the oil must be poured in a thin stream. As soon as the mass thickens, pour in freshly squeezed lemon juice. Stir again. Peel the garlic and get a pulp from the vegetable.
3. Grate the cheese on a fine grater. Add the prepared ingredients to the total mass. Whisk again until smooth. Send the bowl of mayonnaise to the refrigerator. You can use the sauce after a few hours.
4. If you want to experiment, you can add various spices to the main components, depending on the dish, or hot peppers Chile. Thus, you can create the perfect sauce for a particular dish.

Japanese mayonnaise

• eggs - 3 pcs.
• soybean oil - 200 ml.
• white miso paste - 55 gr.
• yuzu (lemon) - 1 pc.
• rice vinegar - 17 ml.
• ground white pepper- 4 gr.
• salt - to taste

1. Remove the yolks from the eggs, beat them into a homogeneous gruel. Pour vinegar into the mixture, use a mixer. Beat the ingredients with a kitchen appliance, gradually pouring in soybean oil.
2. After that, stir in the miso paste, while whisking does not need to be stopped. Next, wash the Japanese lemon and grate the zest on a fine grater. Add mass to the main components along with spices. Whisk the food, you're done.

It is easy to make your own mayonnaise at home. It is enough to get acquainted with the classical technology of preparing the product. You can add various spices to the main ingredients. Create the perfect sauce for your specific dish. Delight households with unique additives to various products.

Video: delicious homemade mayonnaise in 2 minutes

Mayonnaise is the most delicious and popular sauce in the world, as well as an original zest and appetizing dressing for almost any dish.

But the product sold in our stores and supermarkets called mayonnaise has nothing to do with the well-known sauce.

Just look at the list of components that make up store-bought mayonnaise - there are practically no natural ingredients, but only flavoring fillers and preservatives.

Whereas a real mayonnaise sauce should include only natural ingredients:

• vegetable oil, eggs, mustard, salt, sugar, lemon juice - which are the real basis of this product.

Therefore, making mayonnaise at home is the best and highest quality option for creating this product, in many ways superior to ready-made store-bought sauce.

How to make mayonnaise at home - methods and general principles for its preparation

A product with a fat content of less than 50%, as well as a composition with preservatives and various chemical additives, cannot be called mayonnaise, but only mayonnaise sauce.

Therefore, it is better to cook mayonnaise at home - it will not be so difficult, but also much tastier and healthier.

For the proper manufacture of mayonnaise at home, any cook or housewife needs to be based on general principles its preparation:

In order to create mayonnaise at home and bring it to the desired consistency, you need to use a blender or mixer in cooking, although it is best to proceed the old fashioned way and use a hand whisk.

Eggs that need to be beaten first, it is better to choose homemade ones with bright yolks. Since it is the color of the yolks that gives the mayonnaise an appetizing look. But if the eggs are still purchased with light-colored yolks, it is more expedient to add turmeric to the ingredients, which, with its bright yellow color, will add a unique flavor to the future mayonnaise. appearance.

Oil in mayonnaise must be used refined sunflower, and even better olive oil, pouring it into a container with components for the future sauce in a thin stream in portions.

The more oil is used in the preparation of the product, the thicker the home-made mayonnaise will be.

When the desired consistency of the sauce is reached, you must definitely taste the mayonnaise and if something is missing, add it, thus bringing the product to perfection.

Recipes and how to make mayonnaise at home on your own according to all the rules

Recipe 1. How to make mayonnaise at home (Classic version)

Ingredients:

Oil (vegetable origin) - 200 ml.

Eggs - 2 pcs.

Lemon juice - 30 ml.

Mustard - 15 ml.

Sugar (fructose) - 15 ml.

Cooking method:

Yolks from two eggs (preferably taken from domestic chickens), salt and sugar must be mixed together. This action can be performed using a simple whisk (blender, mixer). Beating occurs until sugar and salt are completely dissolved.

Important! Mixing must be carried out in a circular motion (clockwise).

Then, without stopping and continuing to beat the existing components, it is necessary to add oil to them in small portions.

After obtaining a homogeneous mass, the mayonnaise must be acidified and lemon juice added to it. And then add the mustard and again mix all the components well and beat.

In order for the mayonnaise to turn out thick and saturated, you can add more oil to it, since the consistency of the future mayonnaise depends on its amount.

Recipe 2. How to make mayonnaise at home (Traditional version)

Ingredients:

Oil (sunflower) - 1 tbsp.

Eggs - 2 pcs.

Vinegar - 60 ml (3%).

Salt, pepper - for an amateur.

Sugar - 30 gr.

Mustard.

Water (if necessary).

Cooking method:

At the beginning of the mayonnaise preparation process, it is necessary to separate the yolks from the proteins. Then you need to add mustard, pepper and salt to the raw yolks. All components are well mixed with each other.

If the mayonnaise turns out to be excessively thick, it can be diluted by pouring in small portions of water while continuously whisking.

At the end of the process, you need to add sugar and vinegar to the mayonnaise and again mix all the components well.

Recipe 3. How to make mayonnaise at home (a variant of cooking lean pea mayonnaise)

Ingredients:

Split peas (pea flakes) - 30 gr.

Water - 180 ml.

Refined oil (vegetable origin).

Salt, pepper - for an amateur.

Sugar - 20 gr.

Vinegar - 30 ml.

Mustard - 30 gr.

Cooking method:

Peas should be put in a saucepan, pour water over it and cook until the bean components are completely converted into gruel.

Pass the pea gruel through a blender to obtain a homogeneous state.

If the mixture turns out to be excessively thick, water must be added to it, since the consistency should resemble the look of jelly.

The resulting mass must be cooled.

Pour a little oil into a bowl for whipping and add a part of the gruel from peas (1: 2) to it. You need to beat the components for 1 minute.

Beat the combined components for about 2 more minutes, until a homogeneous and dense mass is obtained.

Recipe 4. How to make mayonnaise at home using quail eggs

Ingredients:

Quail eggs (yolks) - 8 pcs.

Oil (walnut) - a glass.

Mustard - half a teaspoon.

Lemon juice.

Salt, pepper - for an amateur.

Cooking method:

The yolks of quail eggs must be separated from the whites and beat with a whisk, blender or mixer.

After you need to add lemon, a little mustard, salt and pepper the mixture to taste. Mix all components thoroughly and beat until a homogeneous consistency is obtained.

Recipe 5. How to make mayonnaise at home - "Curd"

Ingredients:

Cottage cheese (fatty consistency) - 0.5 cups.

Milk - 60 ml.

Egg - 1 pc.

Refined oil (vegetable origin) - 60 ml.

Salt, mustard - for an amateur.

Lemon juice - half a teaspoon (or the same amount of vinegar).

Cooking method:

To prepare mayonnaise, it is necessary to mix good-fat cottage cheese thoroughly with milk and yolk separated from protein.

Then, in a thin stream, pour vegetable oil into the existing components and beat all the ingredients with a blender, mixer or whisk.

You should get a thick homogeneous consistency.

This mayonnaise is perfect for seasoning any dish.

Recipe 6. How to make mayonnaise at home (without eggs in milk)

Ingredients:

Milk - 1 (incomplete glass).

Oil (olive) - 1 (incomplete glass).

Cream thickener - half a teaspoon.

Salt, mustard - for an amateur.

Lemon juice - 30 ml.

Cooking method:

Milk and butter must be beaten together with a whisk, mixer or blender until a homogeneous state is obtained.

After that, once again, thoroughly beat the existing mixture to the required density - and the mayonnaise is ready!

Recipe 6. How to make mayonnaise at home - "Vegetarian"

Ingredients:

Boiled rice - 0.5 cups.

Refined oil (preferably olive oil) - 1 cup.

Salt, sugar.

Lemon juice.

Mustard.

Cooking method:

Boiled chilled rice should be put in a glass of a blender. Next, you need to add oil to the rice and break the components with a blender into a homogeneous mass. After that, it is necessary to add mustard to the resulting mass and beat everything again with a blender.

Then, in the resulting mixture, you need to pour in portions and slowly the remaining oil and beat everything with a mixer until a smooth consistency.

Ready mayonnaise must be seasoned with salt, sugar and lemon juice and set aside for a while to completely dissolve the components.

For more piquancy, garlic, herbs or cucumbers can be added to such mayonnaise.

How to make mayonnaise at home - tips and tricks

For the preparation of mayonnaise at home, it is recommended to use unrefined olive oil or refined vegetable oil.

Before proceeding with the manufacture of mayonnaise, it is better to cool the oil in the refrigerator.

Mayonnaise loves eggs very much, when you add them in sufficient quantities, the sauce turns out to be more saturated and tasty.

Homemade mayonnaise is best stored in the refrigerator for no more than a day. But if the shelf life needs to be extended, then it is recommended to add more oil to the mayonnaise - this will prolong its life and safety up to three days.

In order to make homemade mayonnaise even tastier and spicier, you can add additional components to it - olives, cucumbers (pickled), olives, caviar (red and black), orange juice, red pepper, onion, garlic, herbs and much more .

At the end of cooking, you should always taste the resulting masterpiece, and if something is missing, some component, then add it and not be afraid to experiment.

9

diets and healthy eating 02.08.2017

Dear readers, few of us do not use mayonnaise for dressing salads, appetizers and other dishes. And I am no exception. I won’t say that mayonnaise is a frequent guest on our table, but nevertheless we often use it on holidays.

The easiest way is to buy mayonnaise in the store. But let's think about how much chemistry, preservatives are in it, what products are used for its production? And why don't we make our own mayonnaise? Such mayonnaise will definitely be more useful, besides, we can choose the products for its preparation ourselves and vary the composition of the recipe, add something to our liking. Everything is simple, affordable and cheaper than in the store.

Today we will talk about how to make mayonnaise at home. Natalya Groznova will share her recipes on the pages of my blog. I give her the floor.

History of the recipe

Good afternoon to all readers of Irina's blog. Let's start with history. An indispensable white sauce, mayonnaise, got its name from the capital of the Spanish island of Menorca - Mahon. The French encyclopedia describes this historical event as follows. The French Duke of Richelieu conquered Mahon in 1758. At that time, the team ran out of food supplies. The exception was olive oil and chicken eggs. Usually, omelettes were made from these components, which the French officers were pretty tired of. Then Richelieu ordered the cook to diversify the menu and cook something new. The resourceful culinary specialist beat the eggs with butter and seasoned the resulting mixture with salt and spices. Thus, the world-famous white sauce was born.

Today, mayonnaise is the most famous sauce in the world. It is widespread in modern kitchen. Skillful housewives have learned how to cook it on their own at home using a mixer or blender. The whipping process can also be done with a conventional hand whisk, it will only take more time.

And they prepare French sauce in very different ways. They make it on yolks, on whole eggs, vegan without eggs, in olive or vegetable oil, with spices and additives ... In a word, there are many variations, and we will consider some of them today.

The benefits and harms of homemade mayonnaise

It should be noted that homemade mayonnaise consists exclusively of natural products: butter, mustard, eggs, salt, vinegar. Obviously, there is nothing harmful in these products. Only mustard can cause doubts, but in small doses it improves digestion. There is also constant controversy due to vinegar, but to minimize its impact, you can use apple or balsamic vinegar.

Homemade mayonnaise from fresh, high-quality and high-quality products is easily digestible and useful for absolutely everyone, including children. The only indisputable drawback of the product is its high caloric content and fat content, therefore, in in large numbers its use is not recommended. Harmless daily portion - 1 tbsp. l. in a day.

mayonnaise recipes at home

Classic recipe

Ingredients

• olive oil - 160 ml;
• eggs - 1 pc.;
• lemon juice - 1 tbsp. l.;
• sugar and salt - 0.5 tsp;
• mustard - 1/4 tsp

Cooking

To make mayonnaise at home, you will need deep dishes, a mixer, a blender or a hand whisk.

Break the egg into a bowl. Add mustard, salt, sugar. Take a mixer with cream whisks or a hand blender.

Whisk the eggs until fluffy. While continuing to beat, gradually pour in the olive oil in a thin stream. The mass should thicken and acquire the consistency of mayonnaise.

Classic homemade mayonnaise will never be a snow-white color, like a store-bought one. Therefore, add lemon juice to the mass. It will also give a light spicy sourness.

Beat for 15 more seconds. Homemade mayonnaise is ready.

Store mayonnaise in a cool place in a covered container for up to a week. If additives are present in it, the shelf life is halved.

Mayonnaise on yolks

Ingredients

• egg yolk - 1 pc.;
• mustard and apple cider vinegar - 0.5 tsp;
• a pinch of sugar and salt;
• olive oil - 100 ml.

Cooking

Break the eggs. Separate the yolks, add mustard, salt, sugar to them. Beat the products with a mixer / blender until smooth. Gradually pour in the olive oil.

As soon as the mass begins to stick to the whisk, the mayonnaise is ready. The last step is to add apple cider vinegar.

Homemade mayonnaise in a blender. Step by step recipe

Ingredients

• refined vegetable oil - 400 ml;
• eggs - 2 pcs.;
• table vinegar - 1 tbsp. l.;
• salt.

Cooking

Place vegetable oil, chicken eggs, vinegar and salt in a blender bowl. Lower the blender attachment so that it sits on the bottom and turn on the appliance. The blender blades will begin to beat the eggs, then they will pick up the oil, and the mixture will change color before your eyes. Continue the process so that the mass thickens evenly. Add salt to taste.

You can clearly see how to make healthy homemade mayonnaise by watching the video recipe from Hector Jimenez Bravo.

• To get a good result, you need to prepare mayonnaise from products at room temperature;
• to increase the shelf life, use fresh products and do not let other food get into mayonnaise;
• homemade eggs will give the sauce a tender yellowish color, store - white shade;
• a pinch of ground turmeric will turn the light sauce intensely yellow;
• refined sunflower oil, extra virgin olive oil or several types are combined;
• acidify mayonnaise with lemon juice, table, apple or balsamic vinegar;
• mustard will add a spicy note. Mustard powder will make mayonnaise more spicy;
• viscous sauce is diluted with 1-2 tbsp. l. warm water, thicker it can be made with lemon juice;
• for the preparation of low-calorie mayonnaise, without cholesterol, eggs are replaced with cold milk, and lemon juice will thicken this mass;
• more useful and tender mayonnaise is obtained from quail eggs.

How to diversify the taste of mayonnaise

The taste of mayonnaise can be changed by adding all kinds of spices, spices, herbs and products. Then it will turn out to be more interesting and unusual. For example, a favorite additive is chopped or pressed garlic. It will add spice and give a great combination of mayonnaise with crispy baguette and meat.

No less popular are chopped parsley, cilantro and basil. This sauce is perfect for fish dishes. Finely chopped olives or pickled cucumbers add a southern touch that pairs well with potato dishes. Grated cheese is in harmony with vegetables, and lemon zest with fish and seafood.

Some recipes contain cumin, coriander, cumin, various peppers, tarragon, Provence herbs, gherkins, capers, horseradish, paprika, etc.

Additives enrich the taste of mayonnaise and give new flavors. Experiment with different ingredients, and many combinations will surprise you with originality and sophistication.

colorful mayonnaise

In addition to adding flavoring additives, for aesthetic reasons, mayonnaise is made colored. How to add color to mayonnaise, make it bright and unusual? So, a bright sauce will turn out with boiled grated beets. Curry will give a delicate sunny color, asparagus or spinach - a green tint, boiled chopped carrots - an orange tone.

Mayonnaise is the most popular sauce in the world today. They are seasoned with salads, served with side dishes and even added to desserts. Learn to cook it with us, the taste will pleasantly surprise you.

It is much easier for our people to buy a package of this sauce in the store than to cook it at home on their own. Although it will take five minutes on the strength, it is still difficult for someone. And in vain.

As they say, only God knows what is in the store product. And this should already encourage you to make homemade sauce. Do you think it's useful?

And the sauce that you cook with your own hands will definitely turn out to be of high quality. At least because you will know what is included in its composition. Moreover, you will be sure of the quality of all products.

If the composition of mayonnaise should include yolks or whole eggs, then it is important to know that only dry yolk is in the purchased package.

Yes, and there is much less of it in the sauce than it should be. In addition, in such a sauce, not just a lot of water, but it makes up most of the sauce. And if you have ever cooked it, then you know that 80% of the sauce should be oil.

Convincingly or are you still in doubt about what you need to cook yourself? If yes, then just remember the reverse side of the mayonnaise package: preservatives, stabilizers, emulsifiers, dyes. These components in the composition will definitely not bring any benefit to your body.

From here you can take the recipe for Sunflower salad with chips

Classic recipe

• 260 ml of oil (vegetable);
• 5 g mustard;
• 1 egg;
• 15 ml lemon juice.

Calories - 610.

How to make mayonnaise at home:

How to make mayonnaise on yolks with a blender

• 5 g mustard;
• 3 yolks;
• 2 g salt;
• 4 g sugar;
• 160 ml of vegetable oil;
• 25 ml lemon juice.

Calories - 656.

Action algorithm:

1. Place mustard in a deep container, add yolks, salt and sugar to it;
2. Beat the mass well to become homogeneous;
3. Start adding oil one spoon at a time, bringing the mass to a homogeneous consistency;
4. When the mass has become homogeneous, pour in the leftovers and thoroughly beat the sauce;
5. At the end, add citrus juice and beat everything again with a blender.

• 2 g of sugar substitute;
• 30 ml of vaseline oil;
• 5 g mustard;
• 3 g salt;
• 1 chicken egg;
• 15 ml lemon juice.

Cooking time - 10 minutes.

Calories - 199.

The process of preparing homemade mayonnaise according to Dukan:

1. Break the egg into a bowl and beat it well with any improvised tools;
2. Gradually begin to pour in the oil, without ceasing to beat the mass;
3. When the sauce has a uniform color and consistency, add citrus juice;
4. Mix the ingredients and add them with a sugar substitute, mustard and salt;
5. Beat the sauce again and it's ready.

How to make mayonnaise with mustard powder mixer

• 215 ml of oil;
• 1 egg;
• 5 g sugar;
• 30 ml lemon juice;
• 3 g salt;
• 5 g mustard powder;
• 1 pinch of black pepper.

Cooking time - 10 minutes.

Calories - 479.

Sequencing:

1. Break an egg into a container for preparing the sauce and immediately add sugar, citrus juice, salt, mustard and black pepper to it, that is, all but one important ingredient;
2. Start whipping all this mass with an immersion blender until smooth;
3. Gradually begin to pour in the oil into an already homogeneous mass and do not stop whisking it;
4. When all the components are combined together, the mayonnaise can be considered ready.

Recipe for mayonnaise in milk at home

• 315 ml of any oil;
• 5 g mustard;
• 160 ml of milk;
• 3 g salt;
• 5 g sugar;
• 15 ml lemon juice.

Cooking time - 5 minutes.

Calories - 495.

Cooking:

1. Pour milk and butter into a bowl to create mayonnaise;
2. Start whipping the ingredients until thick, repeating the movements up and down with the blender;
3. Next, remove the immersion blender from the sauce to supplement it with salt, sugar, mustard and lemon juice;
4. Beat the mass again to get a now uniform taste;
5. When the goal is reached, the sauce is ready.

Spicy garlic mayonnaise

• 3 pieces of garlic;
• 2 eggs;
• 10 g of sugar;
• 5 g salt;
• 10 ml apple cider vinegar;
• 345 ml of oil.

Cooking time - 10 minutes.

Calories - 572.

Procedure:

1. Peel the garlic, place it under a press and then immediately into the bowl;
2. Break eggs into garlic, add sugar and salt;
3. Pour in the vinegar and beat with an immersion blender until smooth;
4. After that, start pouring in the oil in a thin stream and do not stop whisking the sauce at this time;
5. It is necessary to ensure that the tastes and aromas mix and become one.

How to make homemade yogurt mayonnaise

• 120 ml of yogurt;
• 1 lemon;
• 2 yolks;
• 110 ml of oil;
• 10 g mustard.

Cooking time - 10 minutes.

Calories - 262.

Cooking method:

1. Squeeze about one tablespoon of juice from a lemon and pour it into a container;
2. Place the yolks to it, add salt and sugar and put mustard with yogurt;
3. Use a blender or whisk to bring the mass to uniformity;
4. Then start adding oil, slowly pouring it into the container, while whisking;
5. When the sauce becomes homogeneous and thickens, it is ready.

Homemade mayonnaise with quail eggs

• 4 quail eggs;
• 220 ml of olive oil;
• 5 quail yolks;
• 20 ml lemon juice;
• 5 g Dijon mustard.

Cooking time - 5 minutes.

Calories - 616.

Cooking method:

1. Break the eggs into a bowl, add them to the yolks;
2. Beat it all with a whisk in a light foam;
3. Pour citrus juice, put mustard;
4. Next, beat all the ingredients with a blender until smooth;
5. One spoon at a time, start adding oil, without ceasing to beat the sauce;
6. When the mass has already become homogeneous, you can pour in the leftovers and beat until thick;
7. At the end, add salt and sugar to taste, you can even black pepper;
8. Beat and taste, if necessary, add more specific ingredients.

Recipe for homemade mayonnaise with boiled yolks

• 4 boiled yolks;
• 15 ml of vinegar;
• 7 g salt;
• 430 ml of oil;
• 5 g sugar;
• 10 g mustard.

Cooking time - 30 minutes.

Calories - 647.

Cooking method:

1. Place egg yolks in a bowl for making mayonnaise;
2. Add sugar and salt and use a fork to grind the ingredients into a paste;
3. Start whipping the yolks, adding a little oil to them;
4. When half is already poured in, add vinegar and continue to beat the future sauce;
5. Next, pour in the rest of the oil and bring the mayonnaise to a density;
6. When it's ready, stir in the mustard and you're done.

Ways to solve possible problems

One of the most common problems in making mayonnaise is that the sauce gets too thick. It's all about the oil, of course. It is this that makes the mass dense, thick and heavy. Therefore, if you "overwhipped" the mass, you need to add literally a little boiled water to it to make it thinner.

And of course, back side medals. Where without her? It often happens that the mass is not too thick, but, on the contrary, too liquid.

In this case, as you might have guessed, you need to add more oil. But pour it carefully and little by little, so as not to overdo it.

Well, the most popular problem of the sauce is that it exfoliates. Why? The main reason is that all the ingredients are immediately placed in a container and they try to beat it all. Here is the main mistake. We've talked about this in every recipe, but it's probably worth repeating.

Oil is added little by little or at the end, when all the components have already turned into a homogeneous mass.

Recipes are recipes, and mayonnaise after cooking is a must-try. Do not forget that each of us has our own taste and salt, for example, it may turn out to be too little or, conversely, a lot.

To avoid this, add spices to taste. It's better to add a little more than to throw it all away because of the spoiled taste.

If we convinced you that the sauce needs to be able to cook at home, then immediately choose one of the recipes to try. Then try the next one, and so on, to find your favorite on our list.

Another homemade mayonnaise recipe is in the next video.