Homemade mayonnaise. Homemade mayonnaise - the most delicious homemade recipes. Classic step-by-step recipe for homemade mayonnaise with a mixer

One of the ingredients is mayonnaise. It has long been loved by our fellow citizens, and it is not only added to salads. Instead of sour cream, it is added to borscht, meat for kebabs is marinated with it, and baked in the oven. Just spread it on a piece of bread and eat it to satisfy your slightly raging hunger. Sound familiar? Today I want to offer a selection of recipes on how to make a delicious sauce with your own hands at home. Do you think it's difficult? Not at all! Try it and you will see for yourself that it can be made easily and quickly, and it will turn out very tasty!

We are used to buying mayonnaise in the store, without thinking at all about what is included in it. Read it and you will see what is there. I specifically bought a bag of Provencal in the store to tell you what it contains. In addition to sunflower oil, water, egg yolk, vinegar and salt, it also contains xanthan gum stabilizer, potassium sorbate preservative, mustard flavoring, carotene dye, and alpha-tocopherol antioxidant.

All this is added in order to increase the shelf life, which reaches 120 days. The homemade version, despite its many advantages, has one drawback: its shelf life is no more than 3 days, even when stored in the refrigerator. Therefore, it needs to be done either in small quantities, or before large feasts, in order to use it all up at once.

Mayonnaise is a high-calorie product, its calorie content is 300 kcal per 100 g of product. And besides, the sauce is an additive to various dishes, and accordingly the calorie content increases. This must be remembered primarily by those who monitor their weight, patients with diabetes, and cardiovascular diseases.

How to make mayonnaise at home using a blender? Recipe with lemon juice

Once I saw a recipe for this mayonnaise on the Internet, I have been preparing it only this way for many years. In one minute you will get a very tasty thick sauce. Of course, to prepare it you need a blender and a 0.5 liter jar; for this amount of ingredients it will be enough.

Ingredients:

• 1 cup refined (light) vegetable oil,
• 1 chicken egg,
• Mustard – 1 tsp,
• Juice from half a lemon
• Granulated sugar – 0.5 tsp,
• Salt - on the tip of a teaspoon,
• Ground black pepper - optional and to taste.

How to do

Break an egg into a jar, add mustard, salt and sugar, pour a glass of butter.

We immerse the blender in the jar and beat first at the bottom of the jar, gradually raising the blender up, and then, with progressive up and down movements, beat the mass until it turns white.

Squeeze the juice from half a lemon. It is better to squeeze it into a small cup first. If you immediately squeeze the juice into a jar, lemon seeds may get in there.

Pour the resulting juice into a jar and continue whisking until the sauce thickens and turns white.

That's the whole process! Fast? Yes! Tasty? Try it! You will definitely like it!

The most delicious recipe for eggless mayonnaise with milk

Nowadays, many people are afraid to cook mayonnaise with raw eggs. This is understandable; raw eggs can become a source of infection with such a serious disease as salmonellosis. Therefore, I propose an option for preparing the sauce without eggs using milk. The result will be no worse than if you bought it in a store.

Ingredients:

• Vegetable oil – 200 ml,
• Milk – 100 ml,
• Lemon juice – 2 tbsp. l.,
• Mustard – 2 tbsp. l.,
• Salt – 0.5 tsp,
• Sugar – 0.5 tsp.

Vegetable oil and milk should be at room temperature. And add spices to your taste.

We will prepare using an immersion blender.

How to cook

Pour milk and vegetable oil into a large glass, immerse the blender and begin to beat the liquid.

In just a few seconds the mass will begin to thicken. Stop the blender and add mustard, lemon juice, salt and sugar to the mixture. And again we begin to beat the mass with a blender.

A few more seconds and the sauce is ready. It turned out very thick and tasty. And it’s not scary to give it even to children.

How to make mayonnaise without oil and mustard with your own hands

I didn't think there was a recipe for mayonnaise without oil. However, there is a category of people who, due to their convictions, do not want to eat vegetable oil. However, there is such a recipe and I think that it will be useful for vegans who fast and count calories. This sauce can be considered lean.

Ingredients:

• Cashew nuts – 4 tbsp. l.,
• Soy cheese Tofu – 200 g,
• Salt – 1 tsp,
• Garlic – 3 cloves,
• Lemon juice – 6 tbsp. l.,
• Boiled water – 100 ml + 100 ml.

Preparation

Pour cashew nuts into a blender bowl, pour 100 ml of boiled water into it, turn on the blender and grind the contents to a homogeneous white mass.

Stop the blender, open the lid and add Tofu cheese, salt, garlic cloves, another 100 ml of water to the bowl, turn on the blender again and continue blending.

While beating, add lemon juice through the hole in the lid.

and continue whisking until the mixture thickens. Pour the finished mayonnaise from the blender bowl into the gravy boat.

Homemade mayonnaise recipe with mixer

If you don’t have a blender at home, but want to make mayonnaise yourself, you can make it using a mixer. However, cooking with a mixer will require much more time. And to get a thick sauce, you need to take into account several secrets. But I’ll tell you more about this later in the recipe.

Ingredients:

• Refined vegetable oil – 300-350 ml,
• 2 chicken yolks,
• Mustard – 2/3 – 1 tsp,
• Salt – 0.5 – 1 tsp,
• Sugar – 1-2 tsp,
• 9% table vinegar - 0.5-1 tbsp. l.

How to cook

First, separate the yolks from the whites. Place the yolks in a mug in which we will make the sauce. Add sugar, salt and mustard to the yolks. Mix everything at speed 1 for 3 minutes.

The result is a homogeneous mass. Then we add sunflower oil to it, but first add it literally drop by drop. First add 1 drop, beat the mixture for 3 minutes. Then add 1 drop again and beat for another 3 minutes. And for the third time, add a drop of oil again and beat for 2 minutes. Beat at 3 speed.

This is done so that the liquid and fat are well mixed, that is, to form an emulsion with the inclusion of fat. This way we prepare the mass for adding all the oil. If you don’t do this, the mayonnaise will simply separate.

Then turn on the mixer at speed 2-3 and, adding the required amount of oil in a thin stream, continue beating.

The mass turns out to be thick, then add a little (40-50 ml) water at room temperature and continue stirring with a mixer. Now you can see that the consistency is acquiring a familiar thickness. And so that the mayonnaise turns out to be of normal consistency, add 1 tbsp at the end. l. vinegar. Whisk again and the sauce is ready.

How to make homemade mayonnaise

Now many housewives have adapted to making mayonnaise at home. This is understandable, because the composition of store-bought sauce can hardly be considered healthy. And when preparing at home, we are sure that it contains only healthy and high-quality products. In this article, I have already described recipes for cooking using a blender and mixer. But what to do if, for example, your blender breaks down? Or you are at the dacha and, having decided to make a salad, you don’t have any dressing with you. It turns out that it can be made just as tasty using a regular whisk, as in this video.

In conclusion, I’ll add a few secrets, without which your mayonnaise may not turn out tasty and thick.

• It is very important to follow the technology of its preparation. If you are preparing the sauce for the first time, then prepare it strictly according to the recipe. The sequence of ingredients is very important.
• All ingredients (butter, eggs, milk, etc.) must be at the same temperature.
• If while whipping you see that the consistency is too thick and you are not happy with it, add 1-3 teaspoons of water to it and beat the mixture some more.
• To dilute the mass, when it turns out to be very thick, you can add sour cream instead of water; this will not affect the taste in any way. On the contrary, a creamy taste will appear.
• If the sauce turns out thin, add a little lemon juice, but do not overdo it, otherwise it will turn out sour. You can cool the whipped ingredients a little. If these methods do not help, you can use starch and cook something like jelly based on mayonnaise.
• The unsuccessful product can be used for baking various products: meat, fish, in casseroles.

Dear readers, if you prepare mayonnaise at home, write in the comments how you prepare it and whether you have your own cooking secrets. I will be very grateful.

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 mixed 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 homogeneous 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:

Hello, dear readers!

Surely you have heard more than once about the dangers of mayonnaise for humans, because this product contains (the accumulation of which in the body leads to serious diseases), preservatives, stabilizers, flavor enhancers, food coloring, and flavorings.

A real chemical weapon against the body!

But in the modern world, not a single feast is complete without this product of the food industry: it is used to season salads and is used for baking meat dishes.

However, according to the rules of PP (proper nutrition), mayonnaise is among the top five products banned. And this is not at all surprising.

What should lovers of this sauce do, who cannot simply refuse mayonnaise dressing for their dishes?

The solution has been found! This is making your own mayonnaise from available ingredients at home.

And I want to present you with the simplest recipe for homemade mayonnaise, which the most ordinary housewife can handle, and its preparation will take no more than 5 minutes.

Save it in your notes and feel free to use it!

What do you need to make homemade mayonnaise?

To make mayonnaise at home you will need the following ingredients:

• Refined sunflower oil – 150-160 ml;
• chicken egg – 1 pc.;
• lemon juice – 1 tablespoon;
• refined sugar – 1 teaspoon;
• salt – 0.5 teaspoon;
• table vinegar 9% - 1 teaspoon (optional);
• thick mustard - 1 teaspoon (optional, instead of vinegar).

The last two ingredients - vinegar and mustard - are optional and even somewhat undesirable. Why burn your stomach and disturb your pancreas once again? And if you are still a thrill-seeker, use only one of these two products.

All products to prepare mayonnaise must be at the same temperature. That is, eggs that are stored in the refrigerator will need to be warmed in your palms or placed on the table a couple of hours in advance.

The list of ingredients above shows one egg, since this mayonnaise recipe is intended for one or two servings. This means you can simply heat one egg in your palms; one or two minutes should be enough.

To beat, you will need an immersion blender or mixer, as well as a deep container.

A simple mayonnaise recipe: preparation procedure

Maintaining order when preparing homemade mayonnaise is very important. You want to end up with a real thick mayonnaise, not a liquid consistency.

How to make homemade mayonnaise? To do this, you need to strictly follow the plan and remember some nuances:

1. First, you need to put 1 tsp in a deep bowl. sugar and 0.5 tsp. salt, then pour 1 tbsp into it. lemon juice and mix the whole thing.
2. Next, pour 150-160 ml of sunflower oil into a bowl (a measuring cup will help).
3. And at the very end, a chicken egg, yolk, and white are added.
   You need to try to keep the yolk intact and round.
4. When using an immersion blender (and this is desirable), you need to place its cutting round part directly on the yolk, that is, completely cover it.
   You will also need to get the mixer directly onto the yolk.
5. All that remains is to turn on the blender or mixer at full power and watch how the mixture in the bowl instantly becomes whiter and whiter.
6. Beat for 2 minutes.
7. Enjoy the result.

After checking the taste, you can add a little salt, sugar or lemon juice and beat a little more.

How long can you store homemade mayonnaise in the refrigerator?

Since the homemade mayonnaise recipe does not contain preservatives, the finished product can be stored in the refrigerator for no more than 3 days. And the more eggs are used in preparation, the shorter the shelf life will be, since raw eggs are used, which can lead to poisoning.

Therefore, it is worth preparing such mayonnaise only for a one-time occasion, for today and now.

Calorie content of homemade mayonnaise

Since this mayonnaise recipe involves the use of sunflower oil, it cannot be called low-calorie. There are 615 kcal per 100 grams of product. Below is a detailed table for calculating the energy value of mayonnaise:

Yes, homemade mayonnaise is far from a dietary product. But you won’t eat it with spoons, but only lightly season your favorite dishes with it.

Therefore, as a safe dressing option (compared to a store-bought counterpart), this recipe for homemade mayonnaise is a real salvation for housewives who care about their health.

Use it, cook with pleasure and be healthy and beautiful!

Forward to slimness!

Do you want to lose weight without dieting? Do you need help and moral support on your way to a healthy and slim body?

Then let's get acquainted :) My name is Daria Khimchenko and I am the author of the project and part-time certified nutritionist-nutritionist.

Write me a letter indicating your goals and the note “Forward to slimness” by e-mail

Not a single holiday table, or even just a family dinner, is complete without salads. They may be different in composition, but many of them have one thing in common - mayonnaise. There is no debate about the fact that with such a dressing the dish turns out delicious, but it’s worth thinking about the benefits. It’s no longer a secret that the quality of store-bought sauce leaves much to be desired, so many housewives have become interested in how to make it at home.

Homemade mayonnaise in a blender - the most delicious recipe

Almost every modern housewife has a lot of kitchen appliances in her kitchen, but even with just one blender you can quickly and tasty make mayonnaise at home. The main thing is to know how to correctly compare proportions.

For the recipe, it is better to take only one egg, this guarantees that you will get mayonnaise, but the product must certainly be fresh. Mustard is also used to prepare the sauce; you can take ready-made paste, but if you make the seasoning from powder, you will get the most natural mayonnaise.

Ingredients:

• 200 ml vegetable (refined) oil;
• 1 fresh egg;
• 0.5 teaspoon mustard;
• 0.5 teaspoons of salt;
• 0.5 teaspoons of granulated sugar;
• 1 tbsp. spoon of lemon juice.

Preparation:

• We beat the egg into a high bowl so that the yolk does not spread, but remains intact - this is important. Many housewives insist that it be at room temperature, otherwise the mayonnaise will not whip up. But these are misconceptions; even from a chilled product, everything can be whipped.
• Now pour in the oil, it must be refined so that the taste of oil is not felt in the finished sauce.

• Add salt, sugar, mustard and immerse the blender, directly cover the yolk with it and press the nozzle to the bottom of the container.
• We immediately turn on the device at high power and beat for 10 seconds, without moving the nozzle away from the bottom. In such a short period of time, the yolk will begin to mix with the oil and you can already see a white mixture appearing from the holes of the nozzle.

• After 10 seconds, raise the blender and continue blending as usual for 1.5 minutes.

• Then add citrus juice, stir, taste, adjust if necessary and get homemade delicious mayonnaise.

Classic recipe for homemade mayonnaise with a mixer

If you look at the packaging of store-bought mayonnaise and discard all the flavorings and preservatives, you can understand what the sauce consists of, and it contains ingredients that every housewife can find, as well as a mixer, with which you can make mayonnaise at home in a minute .

Traditionally, mayonnaise is made on the basis of olive oil, however, not everyone is accustomed to such a product, so the recipe can be diluted with vegetable oil.

Ingredients:

• 150 ml vegetable oil;
• 50 ml olive oil;
• 1 teaspoon sugar;
• 0.5 teaspoons of salt;
• 1 egg;
• 1 teaspoon mustard;
• 1 tbsp. spoon of wine vinegar.

Preparation:

1. We beat the egg into a high container, do not forget the main rule - the yolk must remain intact.
2. Next, add salt, sugar, mustard and wine, which can be replaced with apple or lemon juice.
3. So, immerse the mixer, press the beaters to the bowl and start beating at the highest speed.
4. As soon as a light, thick mixture begins to appear, raise the whisks and then smoothly lower them and beat with these movements until a rich, homogeneous mass is obtained, that is, homemade mayonnaise.

Recipe for mayonnaise without eggs and without mustard

With the advent of the opportunity to cook this popular dish at home, chefs began to come up with different options for its preparation. So today there is a recipe without adding eggs. This is a light, lean sauce that can be made from the brine of canned beans and peas.

Ingredients:

• 350 ml brine (beans, peas);
• 1 teaspoon sugar;
• 0.5 teaspoons of salt;
• 150 ml vegetable oil;
• 2 teaspoons apple (wine) bite.

Preparation:

• Drain the brine from the canned beans and pour it into the container in which the sauce will be whipped.
• Add salt and sugar, add vinegar and beat with a mixer (blender) until smooth.

• Then pour in the oil, while continuing to work with the blender.

• As soon as the mass becomes thick, turn off the device and, if desired, add any spices for flavor.

Recipe for mayonnaise with milk, like store-bought

Many housewives are interested in whether it is possible to make mayonnaise at home, like in a store, because most are accustomed to the taste of store-bought sauce. Indeed, such a recipe exists; mayonnaise is prepared using and if you take a pasteurized product, then the finished sauce can be stored for more than the prescribed three days.

Ingredients:

• 100 ml milk;
• 200 ml vegetable oil;
• 15 ml lemon juice;
• 15 g mustard;
• 0.5 teaspoons of salt;
• 0.5 teaspoons of sugar.

Preparation:

1. Take a whipping container and pour the milk drink into it along with vegetable oil.
2. Place the blender attachment and start blending. As soon as the mixture begins to thicken, add salt and granulated sugar, add spicy seasoning and pour in citrus juice.
3. Beat for another 3 minutes and the result is thick mayonnaise, to which you can add chopped dill and get an excellent sauce for meat dishes.

mayonnaise without eggs in a blender

Many homemade mayonnaise recipes that are made at home use raw eggs. If you know which chicken laid them, then you can prepare the sauce without fear, but other products may cause concern, because salmonella has not gone away.

Do you eat mayonnaise?
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Therefore, in order not to put your health at risk, it is worth looking for a recipe on how to make sauce without eggs.

Ingredients:

• 200 ml fresh sour cream (30%);
• 30 ml vegetable oil;
• 1 tbsp. spoon of lemon juice;
• 0.5 teaspoon pepper;
• salt to taste;
• a pinch of turmeric;
• 1 teaspoon mustard.

Preparation:

1. Making homemade mayonnaise without eggs is quite simple; you don’t even need the help of a blender or mixer; you can mix the ingredients with a regular whisk or even a spoon.
2. So, take a fresh fatty fermented milk product, pour oil into it, stir.
3. Then add salt, pepper and turmeric and mix again.
4. Add mustard, add citrus juice, stir until smooth and get a sauce that we store for no more than a day.

Cooking mayonnaise in a blender with vinegar - recipe

It is almost impossible to make mayonnaise without vinegar at home, because it gives the sauce not only a pleasant sourness, but also acts as a natural preservative.

For the recipe, you can take vinegar with any flavor, but whether it’s apple or table vinegar, the main thing is not to violate the proportions, otherwise the sauce will turn out rough or it can be completely ruined.

Ingredients:

• 1 egg;
• 1 tbsp. spoon of vinegar;
• 0.5 teaspoon mustard;
• 150 ml vegetable oil;
• salt and sugar to taste.

Preparation:

1. Break the egg into a large bowl, add sugar, salt and mustard to it and, using a blender, begin to beat the ingredients at high speed.
2. As soon as the mass thickens and becomes a uniform lemon color, without stopping the operation of the device, pour in oil in a thin stream, and then vinegar.
3. Beat for a couple more seconds, turn off the device and the resulting sauce, put it in a cool place so that it thickens well.

How to make mayonnaise with dry mustard

Ready-made mustard, like store-bought mayonnaise, is in no way inferior in terms of the presence of preservatives and chemical additives in its composition, so many chefs advise using a recipe that uses dry mustard. This will allow you to prepare natural mayonnaise at home.

Ingredients:

• 1 egg;
• 0.5 teaspoon mustard powder;
• 2 tbsp. spoons of lemon juice;
• 200 ml vegetable oil;
• a pinch of pepper;
• 0.3 teaspoons salt.

Preparation:

1. We prepare mayonnaise using a blender; to do this, beat an egg into its bowl. Add mustard powder, salt, pepper and citrus juice, beat until smooth.
2. Then pour in the oil, but not immediately, but gradually, in a thin stream, and do not stop beating.
3. As soon as the mass becomes completely homogeneous in structure and color, turn off the mixer and get a delicious natural sauce.

Lenten mayonnaise - recipes

Lately, Lenten mayonnaise has been in particular demand and recipes are of interest not only to those who adhere to fasting, but also to those who prefer vegetarian cuisine.

A simple recipe for lean starch mayonnaise

The simplest recipe for lean sauce can be made with starch or flour. The recipe also uses plain water, but it can be replaced with light vegetable broth.

Ingredients:

• 1.5 tbsp. spoons of starch;
• 200 ml water;
• 200 ml vegetable oil;
• 1 teaspoon mustard;
• 1 teaspoon granulated sugar;
• 0.5 teaspoon salt;
• 2 teaspoons vinegar (lemon juice).

Preparation:

1. Pour 2/3 of the water into the saucepan, add potato or corn starch to the remaining liquid, stir.
2. Place a saucepan with water on the stove and let the liquid boil, then immediately pour in the starch diluted in water, stir and cook the jelly.
3. Cool the resulting mixture and place it in a blender bowl, pour in the oil, citrus juice, add mustard, sugar and salt.
4. Submerge the blender to the very bottom of the bowl and beat for a minute, the mass should become white and fluffy. If you lift the nozzle, the sauce may separate.
5. If, nevertheless, a mistake was made during preparation and the mayonnaise separated, then this is how you can correct it. Simply brew a new portion of starch, pour it in a thin stream into the slightly spoiled sauce and whisk.

Lenten white bean mayonnaise

Another version of lean mayonnaise involves the use of white beans. You can use both canned and pre-boiled beans.

Ingredients:

• a glass of white beans;
• 100 ml vegetable oil;
• 3 tbsp. spoons of bean broth;
• 1 teaspoon mustard;
• 1 teaspoon lemon juice;
• 1.5 teaspoon sugar;
• 1 teaspoon salt;
• 0.5 teaspoons each of curry and white pepper;
• 0.5 teaspoons of Provençal herbs.

Preparation:

1. Place boiled beans in a blender bowl, pour in the broth and grind until pureed.
2. Add all the spices, salt and sugar, pour in the juice and add the mustard, and turn on the device again for a couple of minutes.
3. Pour in the oil in portions and beat until a homogeneous consistency is obtained.
4. If at first glance it seems that the sauce is watery, then you should not add more beans; it will thicken in the refrigerator. All the details of preparing the Lenten sauce can be seen in the video.

Lenten cashew mayonnaise

Lenten sauce can be made with different nuts, you can take walnuts, almonds or cashews. The mayonnaise turns out to be unusual in taste and aromatic.

Ingredients:

• 80 g cashews;
• 25 g sunflower seeds;
• a small bunch of basil;
• 1 teaspoon mustard seeds;
• 1 tbsp. spoon of dried garlic;
• 50 ml lemon juice;
• glass of water;
• salt to taste.

Preparation:

1. Add cashews and sunflower seeds, dried garlic, mustard seeds and salt to a blender for smoothies and cocktails.
2. Pour in water, add basil leaves, turn on the appliance and beat.

It makes an excellent lean dressing for many dishes.

Very tasty and natural mayonnaise is obtained from a minimum of ingredients. It is prepared very easily and quickly, the main thing is to carefully add the oil in a very thin stream into the working bowl, in just a couple of minutes you will be able to put a thick, aromatic and very tasty sauce on the table.

Depending on your preferences, the basic recipe can be supplemented with any spices.

Based on it, you can make, for example, garlic sauce, which is suitable for croutons, salads and sandwiches. To do this, chop a clove of garlic and add it to the main ingredients before beating. An equally successful addition could be a pinch of black pepper, smoked paprika, lime zest, lemon zest and even turmeric.

You can store homemade mayonnaise for no more than 5-7 days (in a cool place). However, the sauce with spices must be prepared strictly before serving. This way it will not lose its high taste qualities, and guests will be pleasantly surprised by such an original approach to a familiar product.

The calorie content of the finished sauce per 100 grams is 275 kcal.

Homemade mayonnaise in a blender - photo recipe for sauce with mustard and vinegar

Homemade mayonnaise has a richer taste and ideal consistency compared to store-bought mayonnaise.

Your mark:

Cooking time: 5 minutes

Quantity: 1 serving

Ingredients

• Yolk: 1 pc.
• Unscented vegetable oil: 125 ml
• Salt: a pinch
• Sugar: 0.5 tsp.
• Mustard: 1/4 tsp.
• Vinegar: 1 tsp.

Cooking instructions

How to make homemade mayonnaise with a mixer

The recipe is quick and easy to prepare. If you follow the step-by-step description, everyone will succeed the first time.

• sugar – 5 g;
• yolk – 2 pcs.;
• black pepper;
• lemon juice – 7 ml;
• vegetable oil – 160 ml;
• salt – 2 g;
• mustard – 5 g.

It is better to use freshly ground pepper, it will make the taste much brighter and piquant.

How to cook:

1. For cooking you will need a high container, as the mass will increase several times.
2. Place the yolks in it. Add mustard. Add salt and mix.
3. Pour in lemon juice. Sweeten. Set the mixer mode to medium speed. After a minute, the mass will become homogeneous.
4. Add oil in small portions, continuing to beat.
5. Gradually increase the speed of the device to maximum.
6. Sprinkle pepper. Mix.

How to cook classic Provencal

Tasty, healthy and inexpensive homemade mayonnaise will be a good alternative to store-bought mayonnaise.

You will need:

• salt – 1 g;
• eggs – 1 pc.;
• spices;
• lemon juice – 7 ml;
• mustard - 5 g;
• sugar – 1 g;
• sunflower oil – 100 ml.

What to do:

1. Mix the egg and pour into the blender bowl. Add mustard. Mix.
2. Add salt and sugar. Pour in lemon juice. Beat for 35 seconds.
3. Pour in the oil in a thin stream without stopping the whipping process.
4. The mass should be thick and hold its shape well. If it is runny, add more oil. Add spices and stir.
5. Place the prepared mayonnaise in the refrigerator for a couple of hours. It should sit and thicken a little more.

Lenten mayonnaise recipe without eggs

An original cooking option that will help out if the farm runs out of eggs. You can add any spices to the basic set of products, thanks to which mayonnaise will sparkle with new notes.

What do you need:

• mustard – 5 g;
• water – 110 ml;
• refined oil – 100 ml;
• salt – 2 g;
• sugar – 4 g;
• black pepper – 2 g;
• flour – 35 g;
• lemon juice – 7 ml.

Step by step process:

1. Pour flour into the water. Mix with a whisk. Put on fire. Boil and cook on maximum flame for 13 seconds, stir constantly, otherwise lumps will form. Cool. You will get a viscous mass.
2. Add some salt. Add pepper and stir.
3. Add mustard, sugar. Pour into blender bowl. Pour in lemon juice and vegetable oil.
4. Turn on the device and beat for one minute.

With lemon

Fresh eggs and high-quality olive oil will help you prepare delicious mayonnaise in a few minutes, which no one will be able to distinguish from store-bought.

You will need:

• lemon juice – 15 ml;
• egg – 1 pc.;
• black pepper;
• olive oil – 260 ml;
• sugar;
• sea ​​salt;
• mustard – 5 g.

You need the freshest eggs with a rich yolk color.

Cooking method:

1. Beat the egg into the blender bowl.
2. Turn on medium speed. Punch until smooth.
3. Continuing whisking, pour in olive oil in a very thin stream.
4. Gradually increase the speed of rotation to maximum. During the process, the mass will change color.
5. Continue beating until the mayonnaise reaches the desired thickness. If it turns out liquid, you need to add more oil.
6. Add mustard. Sprinkle with pepper. Add salt and sweeten as desired. Pour in lemon juice. It will give the necessary characteristic taste. Beat the mixture again.
7. It is recommended to leave the finished product in the refrigerator for 2 hours before use.

Quail egg mayonnaise

Homemade mayonnaise is tasty and safe. Quail eggs will help make it more tender, and greens will make it aromatic and rich in vitamins.

The finished product is stored at a temperature of +1...+4° for no more than 4 days.

Ingredients:

• black pepper – 3 g;
• quail eggs – 6 pcs.;
• greens – 12 g;
• refined oil – 150 ml;
• lemon juice – 25 ml;
• salt – 2 g;
• mustard – 4 g;
• sugar – 7 g.

1. Break the quail eggs and add salt. Add sugar, pepper and mustard. Mix.
2. Pour the resulting mass into the blender bowl and beat for a minute.
3. Add the oil in a thin stream, continuously whisking until the required thickness. This process will take about two minutes.
4. Pour in lemon juice and beat for another half a minute.
5. Chop the greens into smaller pieces. Add to the finished product and punch again. If you like to feel the greens in pieces, you can simply stir them.
6. Place in a jar. Close the lid and leave for a couple of hours.

1. It is recommended to use olive oil. It is much tastier and healthier than other types. Sunflower must be taken strictly odorless and tasteless.
2. Only fresh eggs with a brightly colored yolk provide real, rich taste and a beautiful color. Country ones are best.
3. When using store-bought ones, the product is light in color. You can improve it with a pinch of turmeric.
4. For mayonnaise to whip better, all components must be at the same temperature.
5. It is healthier to replace sugar with fructose.
6. Mustard added to the composition adds piquancy, cucumber - richness, spices - aroma. Garlic or paprika will help add a spicy note.
7. You can add chopped cilantro, parsley or dill to any of the proposed recipes. Greens will give mayonnaise a more expressive taste.
8. If you need a liquid sauce, water will help bring it to the desired consistency. It is poured in small portions and whisked.
9. The amount of salt, sugar and acid can be adjusted according to taste preferences.

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