Let's not remember the beautiful legend about the creator of maoinez, shall we? Everyone already knows that its first preparation is attributed to France. Let's just talk about how to make homemade mayonnaise. After all, there are so many recipes today that it’s impossible to even study them like this – in one go.
I am pleasantly pleased with the simplicity of the process of preparing mayonnaise at home, and the presence, in addition to the basic ones, of unusual ingredients. But the best thing about all this is that you know what this delicious sauce is made from and that it tastes better than anything in the world.
Secrets of making homemade mayonnaise
- Be careful.
- Be patient.
- Follow the instructions.
- Feel free to experiment with ingredients.
- Take ingredients at room temperature.
- The oil can be in a mixture - sunflower with olive.
- Pour a little warm water into very thick homemade mayonnaise and whisk again.
- Instead of lemon juice, you can add vinegar (wine, apple, table).
- The oil is poured in in a thin stream - if there is not enough of it, the mayonnaise will turn out liquid.
- Keep homemade mayonnaise in the refrigerator for no more than a week.
The most delicious mayonnaise “Provencal” - step-by-step recipe with photos
Tender and tasty “Provencal” is easy and simple to prepare. The main thing is to maintain proportions and have a good immersion blender. So let's cook!
Ingredients
- Egg – 1 pc.
- Olive oil – 160-200 ml
- Lemon juice – 1 teaspoon
- Mustard – 1 teaspoon
- Sugar – 0.5 teaspoon
- Salt – 0.5 teaspoon
Classic recipe for homemade mayonnaise “Provencal”
First, prepare all the ingredients so that you can add them one by one to the blender bowl. Let's start with lemon. Let's squeeze out the juice. If there is no lemon, then you can add regular vinegar.
Step 1. Squeeze lemon juice This recipe contains raw eggs. Make sure they are fresh. I say fresh, because you can take not 1, but 2 or 3 eggs, adding other ingredients in proportion. Beat the egg into the bowl.
Step 2. Beat in the egg How much salt and sugar should I put in? Try following the given recipe first. If anything, then next time you can either reduce it or add it. In the meantime, mix the dry ingredients.
Step 3. Add salt and sugar Mustard will add piquancy to the mayonnaise. Next time you can add Dijon mustard too. Now let’s separate the required amount.
Step 4: Mustard
Let's prepare a blender bowl. Let's pour an egg into it. Add sugar and salt. Let's add mustard.
Step 5. Mix egg, sugar, salt and mustard Now our task is to beat this mass well. To what state? Until there are bubbles and everything is mixed.
Step 6. Beat the ingredients So, all the ingredients are mixed. Oil line. Let's start pouring it gradually into the bowl. Attention – the stream must be tiny!
Step 7. Add oil Did you end up with runny mayonnaise? Add just a little bit of oil. And beat again until smooth once the desired consistency is reached. But you will like even not very thick mayonnaise!
Step 8. Provencal mayonnaise is ready Despite the fact that we have now used the classics, let's see what else can be prepared.
Quick recipe for lean mayonnaise with peas
Yes, there are people among us who respect church traditions and fast. Don’t believe that you can make delicious mayonnaise without using eggs? Let's check!
Ingredients
- Pea flakes – 1 tbsp
- Water – 6 tbsp.
- Vegetable oil – 200 g
- Salt – 1 tsp.
- Ground black pepper – 0.5 tsp.
- Sugar – 1 tbsp.
- Vinegar – 1 tbsp.
- Mustard – 2 tsp.
Simple preparation of lean mayonnaise with peas - personally tested
Pour boiling water over the pea flakes and cook until softened. Or take regular peas, pea flour. Whisk the mixture until you get a mass that resembles jelly. Gradually add oil. Pour this mixture into a blender and beat. Then add the bulk ingredients, and then the mustard and vinegar. Continue whisking. Try what happened.
Brilliant recipe for homemade mayonnaise with dill
The taste is pleasant. The aroma is amazing.
Ingredients
- Eggs – 2 pcs.
- Salt – 0.5 tsp.
- Sugar – 1 tsp.
- Ground pepper – 0.5 tsp.
- Mustard – 1 tsp.
- Lemon juice – 2 tsp.
- Vegetable oil – 250 ml
- Dill sprigs – 2 pcs.
Making delicious and aromatic mayonnaise with dill
It's simple. But it is better to use this type of mayonnaise right away. Otherwise its taste will change. So, beat the eggs into the blender bowl. Add spices, mustard, oil and lemon juice. Let's beat the mass at maximum speed. Once the sauce thickens, chop the dill very finely and add to it. Stir again and serve right away!
French mayonnaise is my best recipe
Amazing sauce. Because there is broth here. Which one is better to take? It's up to you!
Ingredients
- Vegetable oil – 650 g
- Eggs – 3 pcs.
- Broth – 250 ml
- Vinegar 9% – 30 g
- Sugar – 30 g
- Salt – 10 g
Making delicious mayonnaise in French
We use egg yolks and yolks, rubbing them thoroughly with lemon juice or vinegar (take a few drops). Then add mustard and continue whisking. Now that these components are connected, keep the whisk in one direction. Because we are now going to pour in a thin stream of oil. Usually the sauce thickens quickly. Therefore, as soon as this happens, we will dilute it with the remaining portion of vinegar and broth. Grind further until the mass becomes homogeneous. Add sugar and salt and complete the process!
Prepare different dishes with mayonnaise. These include snacks, sandwiches, salads, and even soups, when they need to be seasoned like okroshka, and so on.
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 don’t think about what the store-bought sauce is made from.
What if mayonnaise cook at home without any “chemistry” from available and healthy products, and at the same time not abusing them, then we will get not only tasty and tender sauce, but also completely natural.
To make homemade mayonnaise we will need:
List of ingredients:
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 gr. vegetable oil
- juice of 1 lemon (2 tbsp)
- 1.5 tsp. Sahara
- 1 tsp salt
- 1 tsp mustard
Mayonnaise without eggs with milk
- 150 ml. milk
- 300 ml. vegetable oil
- 1 tbsp. l. lemon juice (vinegar)
- 2 tsp Sahara
- 1 tsp salt
- 1 tsp mustard
HOMEMADE MAYONNAISE, 3 step-by-step recipes for mayonnaise at home:
So, let's get started, let's get started olive mayonnaise "Provencal", for this we will use an immersion blender.
Carefully beat the egg into a blender glass, being careful not to damage the yolk.
Pour in your favorite oil (sunflower, corn, rapeseed, cottonseed, etc.) I use refined sunflower.
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.
Place prepared mustard, preferably Dijon, into a glass.
Add salt, sugar and white pepper.
Pour in white wine vinegar; instead of vinegar, you can use regular vinegar, apple or lemon juice.
The blender can then be raised and stirred vigorously until a smooth sauce is formed.
The greater the power of your blender or mixer, the simpler and easier it is to prepare mayonnaise.
Our Provencal olive mayonnaise is ready; it only took 3 minutes to prepare.
Pour fresh yolks, preferably from home-made eggs, into a tall glass or bowl, add ready-made mustard, add salt and sugar.
Turn on the mixer and beat at high speed for 30 seconds.
Then, without ceasing to beat, pour in refined sunflower oil in small portions in several stages, beating well each time, and the mass will begin to thicken and lighten.
The thickness of mayonnaise directly 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.
It took me 6 minutes to prepare it.
Due to the use of yolks from domestic eggs, mayonnaise acquired a yellowish-cream color and a very delicate consistency, as befits mayonnaise.
I note that to successfully prepare mayonnaise, you need to use products at room temperature, so do not forget to remove them from the refrigerator in advance.
Now let's prepare an easy one eggless mayonnaise with milk
Pour milk, vegetable oil into a blender bowl, add mustard, and add salt and sugar.
Lower the blender to the bottom of the glass and beat the mixture at maximum speed until a homogeneous emulsion is obtained.
Mayonnaise at home is prepared 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 prepare it in large quantities for future use.
Then add lemon juice and beat a little more.
This sauce took me less than 3 minutes to prepare.
This version of mayonnaise is completely no different in taste and consistency from store-bought.
So, friends, I showed you 3 basic recipes for making mayonnaise.
But this sauce has many 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 appetizers, it is used to prepare cold dishes from meat, fish, poultry, for some hot dishes, and all kinds of baked goods are also prepared with its addition.
Try making mayonnaise at home and choose your favorite flavor.
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HOMEMADE MAYONNAISE, 3 recipes for mayonnaise at home - video recipe:
HOMEMADE MAYONNAISE, 3 recipes for mayonnaise at home - photo:
Hi all! When preparing any holiday table, for example, a very large amount of mayonnaise is always used for dressing salads and appetizers. Why buy it when you can make it at home?
You will spend no more than 5 minutes preparing it, and the result will be a delicate sauce much tastier than store-bought. And the products for its recipe are always available and simple. And, of course, homemade is much better and healthier. You will not add any harmful preservatives there.
The only negative is that it is impossible to store this 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 prepare it in advance, on the eve of the holiday.
You can make mayonnaise with or without eggs, or with milk, or even with brine from a can of canned peas. Such miracles! Try to prepare this delicate product in a couple of minutes and you will forget about the store-bought one.
If you don't have a blender or mixer, use a regular kitchen whisk to beat. It will just take a little more time.
Important! To prepare this sauce, all ingredients 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 to season your dish.
Ingredients:
- Egg - 1 pc.
- Refined vegetable oil - 250 ml
- Salt - 0.5 teaspoon
- Sugar - 1 teaspoon
- Lemon juice - 1 tablespoon
Preparation:
1. Break an egg into a bowl. Add salt, sugar, vegetable oil and squeeze one tablespoon of juice from half a lemon.
2. Place an immersion blender in the bowl and blend on low speed until the sauce is thick enough. When it has already thickened, move the blender from top to bottom to make it even more tender.
3. Transfer the finished mayonnaise into a jar, close the lid and place in the refrigerator. It should be stored for no more than 4 days. Therefore, do not do too 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 also use regular table or wine. Vinegar extends the shelf life of homemade sauce by up to 10 days, but it's best not to overcook it. And why? It goes away quickly for me and I just prepare a new portion.
Ingredients:
- Egg - 1 pc.
- 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. Start beating with a mixer, gradually pouring in a stream of vegetable oil.
2. When the sauce has more or less thickened, add vinegar and continue whisking. Whisk until the mayonnaise becomes very thick. And then transfer it to the prepared bowl. It turns out very tender and tasty.
How to make mayonnaise without eggs and without mustard
Another way to make mayonnaise. This will be a light lean sauce without eggs or milk. We all sometimes use canned peas or beans, and drain the liquid as unnecessary. But in this recipe, that’s exactly what we need.
Ingredients:
- Brine from canned beans or peas - 350 ml
- Sugar - 1 teaspoon
- Salt - 0.5 teaspoon
- Unscented vegetable oil – 150 ml
- Vinegar 9% - 2 teaspoons
Preparation:
1. Drain the brine from the canned peas or beans into the bowl in which you will whisk the sauce. Add salt, sugar and vinegar. Blend with a blender for a few seconds.
2. Then, continuing to beat with a blender, pour in vegetable oil in a thin stream. Whisk until the sauce thickens. If it is not thick enough, 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.
Recipe for mayonnaise with milk, just like store-bought mayonnaise
This option is also prepared without eggs. But, when choosing milk, be sure to look at its expiration date. You can use pasteurized one, and then the sauce can be stored a little longer. And it tastes just like store bought. Try this method too.
By the way, you can also add fresh dill or other spices to the recipe. You will get a very tasty sauce for meat.
Ingredients:
- Milk – 100 ml
- Vegetable oil - 200 ml
- Lemon juice – 15 ml
- Mustard – 15 g
- Salt - 0.5 teaspoon
- Sugar - 0.5 teaspoon
Preparation:
1. Pour milk into a whipping glass and add vegetable oil. Blend with an immersion blender until the mixture begins to thicken.
2. When the sauce has thickened slightly, add salt, sugar, lemon juice and mustard. Beat everything thoroughly with a blender again. Literally 3-4 seconds and our sauce is completely ready.
3. It turns out to be a very beautiful and thick mayonnaise. If you wish, you can add your favorite spices to it and it will become even tastier, and no worse than store-bought.
Making 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 pc.
- 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 mixing bowl. Add salt, sugar, mustard and 1.5 tablespoons of juice squeezed from half a lemon.
2. Now place the immersion blender in the bowl and shake the mixture until it reaches the desired consistency in thickness. This will take approximately 2 minutes.
3. Transfer the Provençal from the bowl into the prepared clean and dry bowl. The output is somewhere around 200 grams. You can store this sauce for 5-6 days, but I think it will go away much sooner.
Video on how to make delicious mayonnaise at home
In conclusion, I have selected for you a detailed video recipe for making our homemade mayonnaise. I want you to clearly see the whole process and understand how easy and fast it is.
Ingredients:
- Egg - 1 pc.
- Salt - 0.5 teaspoon
- Sugar - 1 teaspoon
- Mustard - 0.5 teaspoon
- Ground white pepper - 0.5 teaspoon
- Lemon juice - 1.5 tablespoons
- Unscented vegetable oil - 300 ml
Now you are convinced that it is made in a matter of seconds and it turns out very thick and incredibly tasty, and even healthier than store-bought.
Try all the proposed options and choose the most suitable one for yourself. Once you try making homemade mayonnaise at least once, you will no longer want to buy it in the store. Your own will be better!
Mayonnaise is an indispensable dressing on every New Year's table. It is used in various salads, including the traditional Olivier salad, beloved by many. Today, the idea of healthy eating has become very popular, so some consumers categorically do not accept the composition of certain store-bought products. This largely applies to mayonnaise. Many housewives today try to prepare this sauce on their own in their home kitchen. Mostly they have to use a blender to work. How to make homemade mayonnaise using a blender? The article contains recipes for making the popular sauce, as well as tips and recommendations from experts.
How to make homemade mayonnaise using a blender?
Making homemade mayonnaise using a blender is a fairly simple task. Using this device eliminates the need to control the consistency, amount of oil and other process conditions. Simply pour all the ingredients into a container one by one and lower the blender attachment into it. For beginners who want to learn how to make homemade mayonnaise with a blender, experienced housewives assure that the secret of success lies precisely in the attachment of this device, with the help of which the ingredients are whipped in a very short period of time, turning into a mass of the required consistency.
How to make mayonnaise with an immersion blender? Recipe
According to reviews, mayonnaise is prepared in a blender quite quickly, no more than 5 minutes, and it turns out very tasty. It is recommended to use an immersion machine to prepare the sauce. Some housewives use a whisk or an ordinary mixer the old-fashioned way. Experts claim that the blender is significantly more efficient than all known devices.
Compound
The ingredients for homemade mayonnaise are:
- refined vegetable oil (150 ml);
- fresh egg (1 pc.);
- spicy mustard (1 tsp);
- salt (1/4 tsp);
- lemon juice (1 tbsp);
- sugar (1/2 tsp);
- if desired, spices (chopped garlic, cheese, pepper, herbs).
Cooking: features
How to make homemade mayonnaise using a blender? Housewives provide a list of conditions necessary for successful preparation of the sauce.
Be sure to use fresh food at room temperature. If the egg for making mayonnaise was stored in the refrigerator, it should be heated in a container with warm water.
It is convenient to beat the mayonnaise mass in a tall glass of a blender. You can also beat in a narrow glass jar.
An important question is: “Which oil to choose for homemade mayonnaise?” Housewives recommend using tasteless and odorless oil to prepare homemade sauce. The finished mayonnaise very subtly conveys all the characteristics of its ingredients. For example, if you use unrefined oil, then the mayonnaise will certainly taste bitter. Therefore, craftswomen advise using refined and be sure to taste it before preparing the sauce.
Cooking process: description
Mix sugar, lemon juice and salt in a blender glass. Add 150 ml of oil (vegetable olive, sunflower or corn) and add mustard (1 tsp). There is no need to stir anything yet. Next, carefully break the egg into the glass, being careful not to damage the yolk. Then the blender is lowered into the glass, covering the yolk with the bottom cup and pressing the blender to the bottom of the glass. Beat the mixture at highest power for 10-15 seconds. Gradually, through the glass wall of the glass, you will be able to observe how the mass of mayonnaise begins to swirl below.
If something went wrong...
Sometimes, for some reason, mayonnaise does not blend with a blender and does not want to turn into a homogeneous mass. Housewives advise that in this case, carefully moving the blender, continue to beat the mixture for about 10-15 seconds. Everything will definitely work out!
There is another way to correct the situation: break and add another yolk to the glass, separating it from the white. The yolk is pressed to the bottom and beaten again. If all the above conditions are met, homemade thick mayonnaise is obtained in a blender the first time.
Finishing the preparation
Now we need to taste the sauce, add salt if necessary, and add seasonings. After this, the mayonnaise is whipped a little more.
About density
Homemade sauce prepared in a blender is very tasty, thick, has a pleasant creamy texture and a lively shiny surface. It is tempting, despite its calorie content, to spread it on a fresh crust and eat it with pleasure. The thickness of homemade sauce, as experienced housewives assure, depends on the amount of oil in it: the fattier the mayonnaise, the thicker it is. If the sauce turns out to be too thick, you can always dilute it by adding a small amount of cold boiled water.
Why doesn't mayonnaise thicken?
A home cook who decides to make his own mayonnaise may encounter another problem. Sometimes housewives complain that the whipped mass does not want to thicken. The reason for this may be a violation of the sauce preparation technology. To avoid problems, experts recommend following the instructions exactly. What mistakes might be made?
- If there is not enough vegetable oil. Sometimes housewives, at their own peril and risk, do not add enough oil to the composition of the prepared sauce as stated in the recipe. It should be noted that sometimes only a few milliliters may be needed to successfully complete the process.
- If you do not pour the oil in a thin stream, but immediately place it in the bowl... This should under no circumstances be done, experienced cooks categorically state. Oil is a very capricious ingredient, and the successful result of your efforts depends on how gradually (in a thin stream) you have the patience to add it to the mayonnaise mass.
- If you add vinegar not at the end, but at the beginning. This is considered a gross violation of technology, which can have a detrimental effect on the outcome of the process.
- If you use unrefined oil. It is simply impossible to make good mayonnaise with unrefined sunflower oil, experienced housewives assure. An unrefined olive product, albeit of good quality, is allowed, but using cheap sunflower oil is strictly not recommended.
About the freshness of eggs
The quality of the ingredients is an important factor influencing the outcome of the process of preparing the popular sauce at home. And one of the most important questions facing the housewife is the following: “How can you take care of the quality of the raw eggs you use?”
How can you check eggs for freshness? To do this, craftswomen recommend pouring water into a bowl and lowering the eggs to the bottom. Fresh ones will never surface. If any of them float up, and also with the blunt end up, it means that it is stale and not suitable for making mayonnaise.
What if there are no eggs?
It turns out that you can make mayonnaise without eggs at home. Ingredients:
- milk - 70 ml;
- sunflower (refined!) oil - 70 ml;
- olive (refined!) oil - 70 ml;
- salt, mustard, lemon juice, pepper, herbs, etc. are added to taste.
Mayonnaise is prepared like this:
- pour milk and butter into a whisking glass (make sure they are at the same room temperature!);
- beat the composition for 1 minute with a submersible blender (at the highest speed);
- add salt, vinegar or lemon juice, mustard and seasonings (to taste) and beat again.
When preparing mayonnaise without eggs, you can use any vegetable oil, but it must certainly be refined and not have a pronounced odor. The main thing, housewives advise, is that the proportion must be observed: butter to milk - like 2 to 1 (for 100 ml of butter you need to take 50 ml of milk; for 200 ml of butter the volume of milk will already be 100 ml, etc.). The fattier the milk, the thicker the consistency of the finished mayonnaise. Many people use milk with a fat content of 2.5-3.2%.
A win-win
Delicious can be prepared differently, using a simpler recipe. Use:
- odorless vegetable oil - 300 ml;
- chilled milk - 150 ml;
- mustard - 1 tbsp. l.;
- salt - 1 tsp. (or a little less);
- lemon juice (or 9% vinegar) - 2 tbsp. l.;
- spices - to taste;
- sugar: 1/2 tsp.
The milk is mixed with the butter and blended with an immersion blender for a few seconds until a white emulsion forms. Add salt, mustard, lemon juice (or vinegar) and beat for 2 minutes until thickened. Then add spices and sugar and beat again. Place the finished mayonnaise in the refrigerator for 2 hours. From the presented quantity of products, 0.5 liters of mayonnaise is obtained.
For those who are on a diet
It turns out that you can make lean homemade mayonnaise in a blender. The recipe suggests using the following ingredients:
- 0.5 tbsp. white flour (sifted);
- 4 tbsp. l. olive oil (can be unrefined);
- 1-1.5 tbsp. l. lemon juice (freshly squeezed) or vinegar;
- 2 tbsp. l. dry mustard;
- 1 tsp. salt;
- 1 tbsp. l. Sahara;
- 1.5 tbsp. filtered or bottled water.
Add a little water to the flour and mix well until the lumps disappear completely. Then pour out the remaining water and bring to a boil over moderate heat with constant stirring. After this, the composition is cooled. Next, mix oil, mustard, salt, and lemon juice. Continuously whisking, add the mixture prepared from flour and water. Delicious lean mayonnaise is ready!
As a base, in addition to vegetable oil, they also use vegetable or mushroom broth, starch, wheat or whole grain flour, nuts (walnuts, almonds, cashews), soy milk, apples, etc. In principle, for making lean mayonnaise at home You can use a wide variety of products.
Finally
It would seem that everything is just fine - the sauce in the home kitchen turned out to be tasty, healthy, and does not contain harmful additives. However, not much time was spent on it. But still, beginners should be aware of the nuances that could be attributed to the shortcomings of the product. Firstly, homemade mayonnaise, prepared without preservatives, does not last long - up to 2-3 days, and secondly, it is considered unsuitable for baking: under the influence of high temperature, the sauce begins to separate. Many housewives consider this a mere trifle and, having prepared homemade mayonnaise at least once in a blender, no longer want to switch to a store-bought product.
Mayonnaise is an indispensable sauce in the kitchen, which has found its rightful place in the preparation of salads, appetizers, and sandwiches. It is simply added to hot dishes to add flavor. Many varieties of sauce are produced by the food industry with additives and components: lemon juice, quail eggs, mustard, lean mayonnaise. But there is nothing tastier and healthier than homemade mayonnaise. This sauce can be prepared at home in a variety of ways with ingredients to suit your family's taste preferences.
The biggest trick to making mayonnaise at home is the sequence of mixing the ingredients and whisking properly. After all, it is necessary to achieve the desired thickness, softness and uniformity. And the taste is not in last place.
Let's look at a variety of recipes for making homemade mayonnaise.
Season a classic salad with delicious fresh mayonnaise, what could be better? And it might be better to make mayonnaise yourself at home. Made with fresh, pure, safe and personally tested ingredients. You will control every step yourself and produce the sauce exactly the way you want to eat.
Classic mayonnaise is made from chicken eggs with the addition of a small amount of mustard and vinegar for a slight sourness. This is the taste we love most. If you read the composition of store-bought mayonnaise, minus the chemicals, these are the ingredients that will remain.
You will need:
- vegetable oil - 500 ml;
- egg - 2 pcs;
- mustard - 1 teaspoon;
- apple cider vinegar - 2 tablespoons;
- sugar - 2 teaspoons;
- salt - 1/2 teaspoon.
Preparation:
To start preparing mayonnaise, you need to do a little preparation. Remove all ingredients from the refrigerator and let them come to room temperature. This is necessary for better whipping.
Start blending with an immersion blender. You can use a regular mixer, but a blender allows you to whip up a thicker and denser foam than a mixer. Beat until thick and fluffy foam.
Vegetable oil, poured in the required amount into a separate container, begin to be introduced into the future mayonnaise in a thin stream. During this time, do not turn off the blender and continue blending.
During this time, the sauce will begin to thicken, as the vegetable oil is whipped no worse than eggs and turns into a soft and fluffy emulsion. The sauce begins to acquire its necessary properties.
As soon as homemade mayonnaise reaches the required thickness, stop whipping. Now you need to transfer it into a convenient glass container with a tight lid. For example, a jar. And put it in the refrigerator to cool. In just half an hour, homemade mayonnaise is ready for use. Dress salads, spread on sandwiches, use it however you like.
The main thing to remember is that homemade mayonnaise can be stored in the refrigerator for no more than 5-7 days. Those options that are cooked with mustard or without eggs take a little longer.
Classic mayonnaise, with a taste from childhood, in glass jars under metal lids, you can prepare at home with your own hands, remember this taste and pamper your loved ones with appetizers and salads, seasoned with a wonderful homemade sauce.
Will need :
- eggs – 2 pieces,
- table vinegar 9% solution - 2 tablespoons,
- sugar – 1 teaspoon,
- salt – ½ teaspoon.
Preparation:
The eggs and butter should be at room temperature, then the process of whipping the mayonnaise will go quickly. For mayonnaise, use only yolks.
Separate the yolks from the whites in one of the following ways:
- break the egg in half, pour the egg from one half of the shell to the other, pour out all the whites and leave the yolk in the shell;
- Use the tip of a knife to punch holes at both ends of the egg, blow out the white from the wide end, and pour the remaining yolk into a blender glass.
Add granulated sugar, salt to the yolks and beat the yolks with an immersion blender at medium speed until foam forms, continuing to beat the yolks, slowly pour in the oil in portions. When you obtain a homogeneous thick mass of sauce, add vinegar at the end and stir again.
At the end, taste the mayonnaise and add spices to taste.
Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. Particularly noteworthy is the content of omega 3 polyunsaturated fatty acids, which help improve memory, vision, and the general health of people with high blood pressure and heart problems. Mayonnaise, prepared at home, with your own hands, from vegetable oil and avocado, will be not only tasty, but also a healthy product that will bring pleasure and help replenish the deficiency of healthy unsaturated fats in our body and improve our health.
You will need:
- Sunflower oil – 1 glass,
- ripe soft avocado – 1 piece (250 grams),
- freshly squeezed lemon juice - 2 tablespoons,
- salt – ½ teaspoon,
- sugar – 1 teaspoon.
Preparation:
Choose an avocado that is ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rotting. A fruit that is too soft may turn out dark in color inside - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.
Cut the avocado lengthwise and remove the pit. Using a tablespoon (take a spoon with a sharper edge), scoop out the pulp, separate it from the skin of the fruit, and place it in a blender container.
Add salt and granulated sugar to a glass with pulp. Squeeze the lemon by hand and measure out the required amount of juice.
Mash the avocado with a blender until puree is formed, leave the blender in the glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly raising the blender to the top.
It only takes a minute to whip the mayonnaise until it becomes thick and fluffy.
Taste the sauce, add salt and lemon juice if desired.
Who prefers a sharper taste, add a teaspoon of mustard, stir, get mayonnaise with avocado and mustard.
Homemade Provencal mayonnaise in 30 seconds - video recipe
Many people are very fond of a variety of mayonnaise called “Provencal”. But until this moment, you only bought it in the store, enjoying the taste. Now let's learn how to prepare such a delicious and favorite sauce yourself. And we will spend literally a few minutes on this. Let's watch and reveal the secrets of Provençal at home.
Very tasty and simple, isn't it?
Homemade lemon juice mayonnaise will have the flavor of natural citrus fruits; those who like a more sour taste can add more lemon juice and make a hot sauce. If you add a small amount of grated lemon zest (⅓ teaspoon) to the finished sauce, you will get a fragrant, piquant sauce that you cannot buy in the store.
You will need:
- Chicken egg – 1 piece,
- salt, sugar - ½ teaspoon each.
Preparation:
Break the eggs into a glass of a mixer, add salt and granulated sugar, beat the eggs at medium speed, pour in sunflower oil in a thin stream in portions, beat until thick and homogeneous.
At the end, add lemon juice, lemon zest (if desired), stir. Taste and add missing ingredients if necessary.
Mayonnaise can be stored in the refrigerator in a glass container for several days.
Instead of ready-made mustard, when preparing homemade mayonnaise, you can also use dry mustard, the so-called mustard powder. Olive oil lovers can prepare mayonnaise from olive and vegetable oil with the addition of mustard powder.
You will need:
- Sunflower oil – 150 milliliters,
- olive oil – 150 milliliters,
- chicken egg – 2 pieces,
- apple cider vinegar – 2 teaspoons,
- mustard powder – 1 teaspoon,
- sugar, salt - ½ teaspoon each.
Preparation:
Break the eggs into a blender container, add sugar and salt, beat the eggs at medium speed until white foam forms, add mustard powder, stir, pour in the oil in a thin stream gradually, in separate portions. After the sauce has formed a thick mass, add apple cider vinegar and stir.
Taste the finished sauce. This mayonnaise will have notes of greenery, the sharpness of mustard and the aroma of apples. Any housewife can add one or another ingredient to enhance the desired taste.
In the case of an allergic reaction of the human body to chicken eggs, it may not occur to quail eggs. In this case, you can prepare mayonnaise using quail eggs at home. In addition, they are richer in vitamins and microelements than chicken.
You will need:
- Quail eggs – 10 pieces,
- sunflower oil – 150 milliliters,
- lemon juice – 1 tablespoon,
- sugar - teaspoon,
- salt, ground black pepper, vigorous Russian mustard (ready) - ½ teaspoon each.
Preparation:
Break the eggs into a mixer container, add mustard, salt, sugar, black pepper and beat the eggs at medium speed, pour in the oil slowly, intermittently, gradually increase the speed of the submersible mixer.
At the end, squeeze the juice out of the lemon, pour into the prepared mayonnaise, and stir the sauce.
People with an allergic reaction to eggs or for other reasons who refuse to eat eggs can make mayonnaise with milk. It tastes a little different, but still delicious. Be sure to try making this version of mayonnaise to find out. Perhaps it will become one of your favorites. It’s true that such mayonnaise also doesn’t last too long, despite the fact that it doesn’t contain eggs.
You will need:
- Milk, pasteurized with a fat content of 2.5% or more - ½ cup,
- sunflower oil – 1 cup,
- Russian mustard (ready) – ½ tablespoon,
- lemon – ½ piece,
- sugar – 1 teaspoon,
- salt – 1 teaspoon.
Preparation:
Milk and butter should be at room temperature.
Pour the milk and butter into a glass of a blender, and use a blender to mix the mixture to form a fine mixture of milk and butter, add salt, granulated sugar, mustard, and continue beating. At the very end, squeeze out the lemon juice and pour into the finished sauce, stir.
If you add lemon juice until a thick mass forms, the milk will curdle and you will have to throw away the food.
At the end, taste the sauce and, if necessary, add the necessary ingredients to taste.
The mayonnaise prepared according to this recipe has a thick mass, is suitable for dressing salads and making sandwiches, and can be stored in closed jars in the refrigerator for up to a week.
Delicious and safe homemade mayonnaise made with raw eggs, which will never poison you
And finally, I want to show you a video recipe that describes a way to keep raw eggs safe. If that's what was stopping you from making it, then you can put that worry to rest. See the recipe and remember it.
When a couple of delicious salads and juicy main courses with mayonnaise arrive, it’s time to learn how to deliciously and correctly prepare homemade mayonnaise. Now you know exactly how and it’s time to get down to practical exercises.
Enjoy your meal!
