Mayonnaise as a store recipe. Homemade mayonnaise with a mixer. Ingredients for homemade mayonnaise

Let's not remember the beautiful legend about the creator of maoinez? 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 is even impossible to study them like this - at one time.

Pleasantly pleased with the simplicity of the process of making mayonnaise at home, and the presence, in addition to the basic, unusual ingredients. But the best thing about all this is that you know what this delicious sauce is made of and that it is tastier than anything in the world.

Secrets of making homemade mayonnaise

• Be careful.
• Be patient.
• Follow instructions.
• Feel free to experiment with ingredients.
• Take ingredients at room temperature.
• Oil can be in a mixture - sunflower with olive oil.
• Pour a little warm water into very thick homemade mayonnaise and whisk again.
• Instead of lemon juice, you can pour in vinegar (wine, apple, table).
• The oil is poured in a thin stream - if it is not enough, the mayonnaise will turn out to be liquid.
• Keep homemade mayonnaise in the refrigerator for no more than a week.

The most delicious Provencal mayonnaise - a step by step recipe with a photo

Delicate and tasty "Provencal" is prepared easily and simply. The main thing is to keep the proportions and have a good submersible 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

The classic recipe for making homemade Provencal mayonnaise

First, prepare all the ingredients to put one by one into the blender bowl. Let's start with the lemon. Let's squeeze out the juice. If there is no lemon, then you can pour in ordinary vinegar.

Step 1. Squeeze out the lemon juice

This recipe contains raw eggs. Make sure they are fresh. I say - fresh, because you can take not 1, but 2 and 3 eggs, adding other ingredients proportionally. Let's break an egg into a bowl.

Step 2. Drive in an egg

How much salt and sugar to put? Try following the recipe first. If anything, then next time you can either reduce or add. In the meantime, mix dry ingredients.

Step 3. Add salt and sugar

Mustard will give the mayonnaise a piquancy. Next time you can add Dijon mustard. And now we will separate the required amount.

Step 4. Mustard

Let's prepare the blender. Let's put an egg in it. Pour sugar and salt. Let's add mustard.

Step 5. Mix the 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. Whip the products

So, all the ingredients are mixed. Oil line. Let's start pouring it into the bowl gradually. Attention - the trickle must be thin!

Step 7. Pour in the oil

Got runny mayonnaise? Add just a little bit of oil. And beat again until smooth, once the desired consistency is reached. But even not quite thick mayonnaise you will like it!

Despite the fact that we have now applied the classics, let's see what else can be cooked.

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 verified

Pour boiling water over pea flakes and boil until soft. Or take regular peas, pea flour. Beat the mixture to make a mass resembling jelly. Gradually pour in the oil. Pour this mass into a blender and beat. Then add bulk ingredients, and then mustard and vinegar. Continue whisking. Try what happened.

Genius 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

Cooking delicious and fragrant mayonnaise with dill

Everything is simple. But this type of mayonnaise is better to use immediately. And then the taste will change. So, let's beat the eggs into the blender bowl. Pour spices, put mustard, pour oil and lemon juice. Let's whip the mass at maximum speed. Once the sauce thickens, chop the dill very finely and add to it. Stir again and serve right now!

Mayonnaise in French - my best recipe

Amazing sauce. Because there is broth here. Which 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

French delicacy mayonnaise

We use yolks with yolks, rubbing them thoroughly with lemon juice or vinegar (we take a few drops). Then add the mustard and continue whisking. Now that these components are connected, hold the whisk in the same direction. Because we are now pouring a thin stream of oil. The sauce usually thickens quickly. Therefore, as soon as this happens, we dilute it with the remaining portion of vinegar and broth. Rub further until the mass becomes homogeneous. Add sugar and salt, and complete the process!

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I greet all our readers. Surely, many of you have ever wondered if it is possible to make mayonnaise on your own? I answer: of course it is possible, even necessary, I would say. After all, your favorite sauce will be much brighter and richer in taste cooked at home.

In addition, there are many advantages from the store counterpart. Homemade sauce won't contain a bunch of unknown preservatives and chemical additives. Thus, I think the benefit is obvious to you. The list of products for its preparation is minimal, almost always everything you need is in your refrigerator.

But, unfortunately, the product that you cook is not subject to long-term storage, so I advise you to cook it in small quantities. I also want to add that homemade mayonnaise is not suitable for baking, it will simply delaminate at high temperatures.

I share with you recipes that even true gourmets will like. Preparing the sauce is not difficult and time-consuming enough fast. Try to cook several options in the future to choose the most delicious for you.

Mayonnaise classic homemade

Homemade is always tastier than store bought, and the same goes for sauces. At the same time, the simplest and most affordable ingredients are needed to make mayonnaise. I share with you a classic recipe. Making homemade popular sauce will not take you much time.

We will need:

• Egg yolks - 2 pcs
• Vegetable oil - 130 ml
• Mustard - 0.5 tsp
• Salt - 0.5 tsp
• Sugar - 0.5 tsp.
• Lemon juice - 2 teaspoons

Cooking steps:

Transfer the yolks to a bowl, after separating them from the proteins, add salt, sugar. Beat with a whisk, mixer or blender

Add lemon juice to the whipped mass, taste it, if you like a more sour taste, you can add a little more lemon juice.

Homemade and very tasty sauce is ready, bon appetit to you!

Easy mayonnaise recipe

There is a huge selection of mayonnaises in stores for every taste, but sometimes you want homemade sauce without any chemical additives. But it is very easy to cook it yourself at home. See for yourself, get down to business.

We will need:

• Chicken eggs - 2 pcs
• Mustard - ½ teaspoon
• Vegetable oil - 360 ml
• Lemon juice - 1 tbsp. a spoon
• Salt - to taste
• Pepper - to taste

Cooking steps:

Break eggs into a bowl, add mustard, you need very little

Beat the contents of the bowl in a way that suits you for about 2 minutes.

Continuing to beat, pour in the vegetable oil in a thin stream.

You should get a light thick mass. At the very end, add lemon juice, salt to taste, mix.

Sprinkle the finished sauce with ground black pepper and you can serve it to the table. Enjoy your meal!

Homemade mayonnaise without eggs

I don’t think it’s worth talking about the benefits of home-cooked food. In addition, the taste of homemade sauces is several times better. But many are afraid to make mayonnaise at home due to the use of raw eggs because of the risk of salmonella. I bring to your attention a recipe without eggs, no less delicious homemade sauce.

We will need:

• Milk - 100 ml
• Vegetable oil - 200 ml
• Mustard - 1 teaspoon
• Garlic - 1-2 cloves
• Salt - ½ teaspoon
• Lemon juice - 1-2 tbsp. spoons
• Sugar - 1-2 pinches
• Turmeric or saffron - to taste

Cooking steps:

It is advisable to get the products for making mayonnaise out of the refrigerator in advance so that they have the same temperature.

Combine milk and vegetable oil in a bowl for whipping with a blender. Start whisking a little

Be sure to beat at high speed until a fluffy homogeneous mass

Then add garlic cloves to the bowl. Blend again with a blender.

Pour in lemon juice, mix

After a short period of time, a dense homogeneous mass will turn out - mayonnaise can already be considered ready. Add black pepper to taste, salt and sugar. Beat the mass again

Turmeric or saffron will give your sauce a more familiar yellowish color, but this is an optional ingredient. You can also add herbs of your choice.

Eat with pleasure without harm to health, bon appetit!

An ideal dip for appetizers and salads. Beautiful color, dense texture, and the aroma is simply incredible. It will take a minimum of time, and you will get the maximum pleasure.

We will need:

• Quail eggs - 5-6 pcs
• Vegetable oil - 150 ml
• Lemon juice - 1 tbsp. a spoon
• Dry mustard - to taste
• Salt - a pinch
• Bulgarian pepper - slice
• Greens - to taste

Cooking steps:

Break the eggs into a bowl, add some salt

Start beating the eggs, pouring in a little vegetable oil

The final touch, add sliced ​​\u200b\u200bbell peppers, chopped greens, absolutely any one that you like best will do. Blend the sauce until smooth.

Here you should get such a beautiful color homemade mayonnaise, which can be immediately used for salads or snacks. Keep the sauce in the refrigerator for no more than two days.

Enjoy the taste and aroma, bon appetit!

Homemade mayonnaise with basil

Very tasty sauce, which is suitable for dressing salads or meat. Basil can be used fresh or dried.

We will need:

• Chicken eggs - 2 pcs
• Mustard - 1 teaspoon
• Lemon - slice
• Basil - to taste
• Vegetable oil - 200 ml
• Salt - to taste
• Pepper mix - to taste

Cooking steps:

Break the eggs into a mixing glass with a blender. Add mustard, salt, basil

Squeeze juice from a lemon wedge

Beat the mass as it should, pouring in small portions, vegetable oil. The result should be a fairly thick mass, homogeneous in structure.

Treat your family and friends. Enjoy your meal!

Delicious spicy homemade mayonnaise is sure to win your heart. It only takes a couple of minutes to cook, maybe a little more. The benefits from it are much greater than from the store version.

We will need:

• Quail eggs - 4 pcs
• Vegetable oil - 100 ml
• Salt - a pinch
• Mustard - 1 teaspoon
• Citric acid - a pinch
• Pepper mix - to taste

Cooking steps:

First, break the eggs into a bowl, add a pinch of salt to them.

Pour the oil into the bowl, but not all the required amount at once, but in small parts. Beat the mass with a blender

The more vegetable oil, the thicker the mayonnaise will be.

You should end up with such a sauce, pour a mixture of ground peppers on top, you can decorate with a sprig of greens.

Good luck and bon appetit!

Recipe for dietary mayonnaise on boiled yolks

It's no secret that mayonnaise is a very high-calorie sauce. But what if you really want to, and you watch your figure. The answer is simple - make your own sauce. Specially found for you a low-calorie version of your favorite sauce.

We will need:

• Boiled yolks - 2 pcs
• Kefir - 3 tbsp. spoons
• Apple cider vinegar - 3-5 drops
• Grainy mustard - 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste
• Greens - to taste

Cooking steps:

Transfer the boiled yolks to a bowl, grind them into small crumbs. You can use a pestle for this purpose

Pour kefir into the yolk mass, it is better if it is at room temperature and with a low fat content

Add the remaining ingredients to the bowl: salt, pepper, mustard, herbs, vinegar. Thoroughly mix the contents of the bowl until smooth.

Light, tender and very tasty sauce is ready. Eat with pleasure!

Olive mayonnaise

My favorite homemade sauce recipe. Very versatile mayonnaise, even in a salad, even for dumplings and so on. Do not be surprised at the high content of oil, in the store version it is no less.

We will need:

• Chicken egg - 1 pc.
• Salt - 1 teaspoon
• Olive oil - 50 ml
• Vegetable oil - 200 ml
• Mustard - 1 teaspoon
• Lemon juice or vinegar - 1 teaspoon

Cooking steps:

Beat the egg with a blender in a glass, adding salt immediately. Then pour in olive oil, mustard. If desired, garlic can be added for flavor, one clove will be enough

Then, gently, while continuing to beat, pour in the vegetable oil in small portions. You need to beat until the mass thickens, it usually takes a few minutes. Add lemon juice, mix and your sauce is ready to serve.

Bon appetite!

Video recipe for Provencal mayonnaise

Good luck with your cooking!

Most often, it is very easy to cook what we consider difficult. This is directly related to mayonnaise. Cook more often for yourself and your loved ones.

Mayonnaise has become a favorite ingredient for many housewives. If earlier all salads, borscht, stews were seasoned with real thick sour cream, now for some reason it began to seem tastier and easier to use this particular sauce.

And at present, you will not find any options on store shelves. This product is prepared with olive oil, avocado oil, quail eggs, yolks alone. There are even "light" low-calorie options.

So you can choose whichever you want. However, more and more people began to prepare this sauce at home.

For example, recently I had to prepare a gala dinner for late guests. And at some point I discovered that there was no mayonnaise or sour cream at home. And then a recipe for homemade mayonnaise popped up in my memory, which is prepared in a matter of minutes, and is much more useful than the "chemical" store.

This noble sauce is really easy and simple to prepare at home! The main thing is that all its components are fresh and at room temperature.

Consider the classic version of the preparation of a basic homemade product. It can also be prepared with a conventional whisk for whipping, but it is still recommended to use an immersion blender for the speed of the process.

We will need:

• Sunflower oil - 150 ml.
• Egg - 1 pc.
• Lemon juice - 1 tbsp. l.
• Salt, sugar - 0.5 tsp each.

Cooking:

1. Chop and break a fresh egg into a tall container and immediately add salt and sugar.

If you want to get the famous taste of "Provencal", then immediately add 0.5 tsp. ready-made mushy mustard - it will add a touch of bitterness.

2. Immerse the blender into the container and beat the contents thoroughly until a homogeneous mass is obtained.

3. Continuing to beat the egg mixture, inject the oil in a thin stream until the consistency of the desired density is obtained.

The less sunflower oil to pour, the more liquid the substance will be. Therefore, if you like a rich product, so that the spoon stands, add all the indicated amount of oil.

4. Add lemon juice to the thickened mass and continue beating for about a minute more, so that the juice mixes with the egg-butter mousse until smooth.

5. Transfer the resulting product to a glass, tightly sealed dish and cool.

And let this mayonnaise be stored for only a few days, but you will be sure that no preservatives, stabilizers or artificial colors are mixed there.

In addition, when you cook yourself, you have the freedom of creative expression. And you can add various seasonings, spices and other ingredients that will allow you to achieve incredibly tasty and unusual flavor combinations.

How to make mayonnaise without eggs in a blender

In the absence of heat treatment of eggs, there is always a risk of catching a salmonella bacillus. In this regard, many hostesses do not risk cooking something with raw eggs.

However, it turns out that you can cook a great product without eggs. And what's more, it turns out so tasty that the whole family eats it with pleasure on both cheeks!

Don't believe! Judge for yourself!

We will need:

• Milk - 150 ml.
• Sunflower oil - 300 ml.
• Ready mustard - 1 tbsp. l.
• Lemon juice - 3 tbsp. l.
• Salt - incomplete 1 tsp.

Cooking:

1. In a high container, mix the butter with milk.

Remember that absolutely all ingredients must be at room temperature. If they have just been taken out of the refrigerator, then you may not get the sauce of the desired consistency. Not only that, it can also flake.

2. Gently add salt and lower the mustard mass.

If you like a little creamy-velvety flavor, then a pinch of sugar won't hurt. And it is better to take mustard slightly spicy.

3. Lower the immersion blender almost to the bottom and blend until a smooth emulsion is obtained.

4. Without ceasing to beat, pour in the lemon juice, which right before our eyes will help the mixture thicken to the state we are used to.

The resulting half liter of an amazing and absolutely harmless favorite seasoning additive to dishes can be stored in the refrigerator in a closed jar for almost a week.

Homemade sauce recipe without eggs in 5 minutes

Did you know that vegetarians also love mayonnaise? Yes Yes! You heard right! But the whole secret is that they use a special vegetarian or lean recipe that can even be used in Lent.

In this case, it turns out not quite mayonnaise, but more sauce. To taste, it has more sour notes of lemon.

We will need:

• Olive oil - 50 ml.
• Sunflower oil - 50 ml.
• Lemon juice - 1 tbsp. l.
• Ready mustard - 1 tsp.
• Sugar, salt - to taste (about a pinch)

Cooking:

1. Mix sunflower and olive oil into a single mixture.

2. Mix the finished mustard with 1 tsp. combined oil and mix thoroughly with a whisk.

3. Slowly introduce part of the oil into this mixture in small portions and beat well so that the mass does not exfoliate.

If you immediately add oil in large quantities, then the emulsion will exfoliate from the very first steps and it will be impossible to fix it!

4. When half of the oil is poured in in small portions, add lemon juice and salt with sugar. Continue whipping.

The emulsion with the introduction of lemon juice will turn slightly white, but not much.

5. Gradually introduce all the remaining oil in small portions, without stopping whisking the contents.

Since the main secret of lean mayonnaise is the methodical whipping of mustard with butter, it can be used even with food restrictions for medical reasons and during weight loss diets.

It is also worth noting that such a sauce is not too thick. It is more like an emulsion and thickens when stored in the refrigerator.

Cooking mayonnaise in a blender with vinegar

I never would have thought that this delicious seasoning for dishes can be prepared with the addition of vinegar. For some reason, it always seemed that the acid from the egg would definitely “brew”. But once I tried this recipe, now I can confidently say that nothing like this will happen and the taste from a slight sourness will only become richer and piquant.

We will need:

• Table vinegar - 1 tbsp. l.
• Egg - 1 pc.
• Mustard - a little less than 0.5 tsp.
• Vegetable oil - 150 gr.
• Sugar, salt - to taste.

Cooking:

1. Crack a raw egg into a large bowl. The mass will increase when knocked down, and it is important that there is room for it in the container.

2. Add salt with sugar and mustard to the egg.

3. Beat the egg mixture with a special blender nozzle at the highest speed so that it thickens and becomes a uniform lemon color.

4. Continuing to beat, add a thin stream of sunflower oil. Continue beating until a thick mousse forms.

5. Pour in also a thin stream of vinegar, without ceasing to use a blender.

6. Send the resulting mixture to cool for half an hour so that it thickens. After that, it can be served on the table.

The product is thick and appetizing.

Mayonnaise cooked at home on yolks

The most beautiful and delicate color is obtained if you prepare mayonnaise not from whole eggs, but only from yolks.

We will need:

• Egg yolk - 2 pcs.
• Sunflower oil - 120 ml.
• Sugar, salt, mustard - 0.5 tsp each.

Cooking:

1. Put salt with sugar, mustard and egg yolks in a wide bowl.

2. Beat them well with a whisk attachment at low speed.

3. Without ceasing to beat, pour in half the oil drop by drop, so that the result is a homogeneous egg-butter mixture.

4. Now you can already pour in the rest of the oil in a thin stream, constantly making sure that the mixture has time to bind into a homogeneous consistency.

5. As soon as the required density appears, pour in the lemon juice and mix thoroughly with a mixer at medium speed.

6. Put the finished mass in a tightly closed container and leave to cool.

It is worth remembering that such mayonnaise should be eaten in the first couple of days, until the yolks have deteriorated. And yes, it tastes much better fresh!

Delicious recipe for quail eggs

In recent years, more and more people prefer purchased plastic packaging of their favorite seasoning with the image of quail eggs. And whether they are actually in the composition is a moot point.

But many mothers consider quail eggs much more beneficial for the body of the younger generation. Yes, and the children themselves eat these small "spotted kokushki" with pleasure. Therefore, home cooking with children will become much more fun.

We will need:

• Quail eggs - 11 pcs.
• Sugar, salt, mustard - 1/3 tsp each.
• Lemon juice - 1 tsp
• Sunflower oil - 150 ml.
• Black ground pepper - 0.5 tsp.

Cooking:

1. Break the eggs and place them in the blender bowl. At the same time, make sure that the shells do not get inside.

2. You can immediately add sugar with salt, mustard and lemon juice.

3. Beat the egg mixture at the maximum setting for half a minute. You should get a magnificent mass.

4. Pour in vegetable oil and beat thoroughly until thick.

In order to remove the taste of sunflower, you can cook from a combination of sunflower-olive oil, and the second should contain no more than a quarter of the total volume of oil.

5. Add a pinch of ground pepper and mix at minimum speed.

6. Cool for 30 minutes and you can eat.

Is it true that the taste is slightly different from mayonnaise cooked with chicken eggs?

How to make mayonnaise with dry mustard in a blender

Most of the recipes include ready-made mustard. And if one is not observed in the refrigerator? A good solution would be to use regular dry mustard powder.

We will need:

• Chicken egg - 1 pc.
• Salt, sugar - 0.5 tsp each.
• Mustard powder - 1 tsp.
• Apple cider vinegar - 2 tsp
• Sunflower oil - 150 ml.
• Olive oil - 150 ml.

Cooking:

1. Mix both oils in a separate large mug.

2. Break an egg into a blender cup.

3. Put mustard powder with salt and sugar there.

4. Beat on medium speed until foamy.

5. Continuing to beat, pour in the combination of oils in a thin stream.

6. Add apple cider vinegar and beat until thick.

Instead of apple cider vinegar, you can use both wine vinegar and white rice vinegar. But do not abuse it - use it at the rate of a maximum of 1 tsp. for one egg.

7. Transfer to a storage container and refrigerate.

Thanks to the combination of apple cider vinegar and mustard powder, the taste is very close to the industrial "Provencal".

Lean flour mayonnaise

Another interesting recipe was found when I wanted something tasty for the Lenten week. Surprisingly, but the fact is that you can make a great dressing for salads with the help of ... flour!

We will need:

• Flour - 1 cup.
• Olive oil - 8 tbsp. l.
• Lemon juice - 3 tbsp. l.
• Ready mustard - 3 tbsp. l.
• Salt - 2 tsp
• Sugar - 2 tbsp. l.
• Water - 3 cups

Cooking:

1. Pour flour into a saucepan and add 0.5 cups of water.

2. Stir thoroughly to get a homogeneous creamy slurry.

Be sure to see that there are no flour lumps left, otherwise the taste will be irrevocably spoiled

3. Pour in the remaining water, mixing well.

4. Boil the flour mass until the first bubbles, and then remove from the stove and set to cool.

5. Pour oil into the container. Add mustard with sugar, salt and lemon juice.

6. Carefully move and beat until an airy mousse is formed.

7. Without ceasing beating, add in portions to the flour mass.

8. Continue beating until desired consistency.

9. Transfer the resulting lean mayonnaise to a clean bowl and close with a tight lid so that no air enters.

The taste turns out to be quite peculiar, very similar to the American store-bought for vegetarians, but it goes well with vegetables in salads.

How long can homemade mayonnaise be stored

Many people doubt the advisability of storing homemade mayonnaise in refrigerators. Still - after all, the presence of raw egg yolks makes the prepared sauce very perishable.

The best option is to cook, cool and consume immediately.

But what if you have done too much and you can’t eat at once?

According to sanitary standards, it is permissible to store the prepared emulsion in a clean, tightly closed glass container at a temperature of 4 - 7 ° C, with a maximum humidity of 75%.

Even under these conditions, you can store only 3-7 days.

• The minimum period is recommended if the product contains a large number of eggs.
• An average period of 5 - 6 days is recommended if sour cream or milk is present in the composition.
• And the maximum shelf life is valid only for those homemade sauces that do not contain the previous components and are prepared with mustard.

So we have a great and inexpensive alternative to store-bought mayonnaise that we can easily make at home with what we almost always have on hand.

And if you add grated cheese, pickles, garlic or chopped herbs at the last stage of cooking, then this will already be a full-fledged restaurant sauce, which is prepared with such skill by chefs.

Now that you know how to cook this sometimes indispensable product, you can always do it with ease.

Bon appetit and healthy healthy dressings for your culinary creations!

Good afternoon dear friends. A new section "Recipe with photo" opens on the blog. I'll be glad if you like it. Well, let's start. Mayonnaise is a favorite sauce of many. It is used in all kinds of marinades, snacks, and other dishes.

However, the composition of the purchased product includes a lot of preservatives and harmful "E" additives. Therefore, fans of this dressing learn to cook it on their own. And if you still don’t know how to make mayonnaise at home, then this review of the article will tell you the details and subtleties of cooking.

After learning about this recipe and an easy way to prepare the sauce, you will not agree to buy mayonnaise of dubious quality in stores. After all, home-made products are healthier, better, more natural and tastier. Yes, and a set of products can be found in every refrigerator.

The main ingredients are vegetable oil and chicken eggs. The remaining ingredients (mustard, sugar, salt, vinegar) are used to taste.

In addition, an additional advantage of homemade mayonnaise is its uniqueness, which consists in countless cooking variations. This sauce recipe is considered basic and allows you to give different flavors.

For example, chopped cheese, seafood, dried tomatoes, horseradish, curry, and other components are added to ready-made mayonnaise. You can experiment with different products. As a result, the most unexpected combinations can surprise with their originality, piquancy and sophistication of taste.

Ingredients:

• 160 grams of vegetable oil;
• ½ tsp fresh mustard;
• ¾ tsp fine salt;
• one egg;
• 1 tbsp. vinegar;
• ½ tsp powdered sugar;
• prepare the necessary utensils: a deep bowl and a mixer or blender (manual or stationary).

Use fresh eggs, preferably homemade with a bright yellow yolk.

Use mustard ready-made or prepared yourself from powder.

If vinegar is not available, use freshly squeezed lemon juice in the same proportion.

Use the amount of salt to taste, and sugar, for example, for diabetics, can be completely excluded from the recipe.

Refined vegetable oil is also replaced with extra virgin olive oil or another (pumpkin, linseed, etc.).

Cooking:

Beat the egg into a bowl, put the mustard, salt and sugar.

Beat the products with a mixer until smooth, first at medium speed, then at high speeds.

When the yolks are beaten into an airy foam, start gradually pouring in vegetable oil in small dosed portions, without ceasing to beat the mass with a mixer.

Beat the products until the mixture thickens, acquires a uniform viscous texture, similar to thick sour cream and brightens a couple of shades. Having reached the desired consistency, pour in the vinegar and again mix the products thoroughly with a mixer.

Taste the sauce and adjust the taste if necessary, add spices if desired.

Transfer the product to a sealed glass or plastic container (jar, container, vessel) and keep in a cold place (refrigerator) for up to 7 days.

As you can see, homemade mayonnaise is prepared simply, and most importantly, quickly. It turns out gentle, with rich taste and considerably surpasses industrial. In addition, it does not harm health if consumed in reasonable quantities.

Dear friends, do you make mayonnaise at home?

Video - why mayonnaise does not work

No matter how many legends there are about the origin of the spicy mayonnaise sauce loved by everyone, they are all united by the name of the French city of Mahon and, of course, the origin through French cuisine since, at the end of the 18th century, the previously unknown and expensive sauce that could in those days only aristocrats can afford, stepped across Europe to become the most fashionable sauce for cold appetizers. And already at the beginning of the 19th century, with the light culinary hand of the famous chef Olivier, a new version of mayonnaise appeared with the addition of mustard and a secret composition of seasonings that are now irretrievably lost. It is mustard that modern mayonnaise owes a special piquant taste, airy tenderness, shelf life and ease of preparation. It was this version of mayonnaise that was called "Provencal sauce from Mahon" - Provencal mayonnaise - Provencal sauce.

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

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

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

Supporters of home-made mayonnaise unanimously declare that its only drawback is the time spent, which is more than offset by undeniable benefits in the end. And as for reducing the shelf life, you need to do so much to use it quickly. You can cook homemade mayonnaise using modern fashionable DEVICES or the old way - an ordinary whisk. They say that for some reason it turns out tastier.

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

Ingredients for making classic mayonnaise at home:

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

According to the home recipe, classic mayonnaise is prepared as follows:

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

We remind you that you need to store homemade mayonnaise, which does not contain storage stabilizers, for a very short time and strictly in the refrigerator - the product is perishable.

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

Ingredients for making mayonnaise from whole fresh eggs:

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

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

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

Keep refrigerated. Connoisseurs of haute cuisine argue that such a high-speed method of beating mayonnaise worsens its taste.

Homemade milk mayonnaise recipe

Mayonnaise from milk also has a place to be. In the process of whipping, milk in contact with other prescription ingredients becomes really thick, without losing any of its taste compared to its traditional varieties.

Milk mayonnaise ingredients:

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

According to the home recipe, mayonnaise from milk is prepared as follows:

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

And milky, without the participation of eggs, pleasant mayonnaise will not yield to its classic version either in appearance or taste. How is this suitable for those to whom eggs are contraindicated for any reason.

Homemade mayonnaise with quail eggs

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

Ingredients for making homemade mayonnaise on quail eggs:

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

According to a homemade recipe, mayonnaise on quail eggs is prepared as follows:

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

Ready mayonnaise should be placed in the refrigerator to cool and thicken. If it is not used completely, then continue to store it again in a refrigerator.

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

Ingredients for making simple homemade mayonnaise:

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

According to a simple recipe for homemade mayonnaise, cook like this:

1. Break a fresh egg into a deep bowl and beat it with a blender or better with a mixer, adding vegetable oil in a thin stream. Pour the next minimum portion of oil after the previous portion is completely whipped, while gradually increasing the mixer speed to maximum.
2. In the course of whipping, the mass of the sauce will change in color, become thick and homogeneous, and you need to continue whipping until you get the mayonnaise consistency you need. If the mass seems watery, pour in a little more vegetable oil and continue the whipping process until the desired consistency.
3. It is time to add ground black pepper, ready-made mustard, lemon juice, granulated sugar and table salt according to your taste. Taste the resulting sauce - add the missing one and whisk again. Mix everything completely and use homemade mayonnaise for its intended purpose.

It is better to cook any kind of homemade mayonnaise in portions for its full use, but if there is still some volume left, then store it strictly in the refrigerator and under the lid. In addition, the addition of mustard in this recipe is optional - it is important only for Provencal mayonnaise.

At first glance, most recipes for making homemade mayonnaise are very simple and similar - and rightly so. Why are some people not doing well? Despite the simplicity of home-made production of this popular sauce, it is very important that all products for its preparation are fresh and always at room temperature so that the mayonnaise whips quickly and magnificently.

• To prepare spicy mayonnaise, ready-made mustard, most often recommended in recipes, should be replaced with fresh mustard powder, which will bring the desired sharpness and real smell of natural mustard into it.
• To avoid some bitterness of homemade mayonnaise, it is better to introduce sunflower and olive oil in equal proportions. This will reduce the natural bitterness of the olive oil.
• The density of homemade mayonnaise is determined by the amount of sunflower oil poured in when whipping it and the intensity of whipping - do not be afraid of density. It can be corrected by adding a small volume of water at room temperature to the sauce, followed by mixing the entire mass.
• We remind you of the permissible shelf life of homemade mayonnaise in the refrigerator: no more than 4 days. Given this circumstance, make such an amount of homemade mayonnaise sauce that it is completely used up during the specified period.
• If you had to make mayonnaise from eggs with a pale yolk color, from which the mayonnaise will turn out whitish, then you can tint it by adding one pinch of ground turmeric, but do not overdo it - the color may turn out to be too bright yellow.

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

• Salt should be introduced minimally and it is better to use extra or ordinary finely ground table salt. Sugar also cannot be overdosed and it is better to use powdered sugar.
• To acidify homemade mayonnaise, you can use fresh lemon juice or table vinegar, as directed in the recipe. Mustard is an optional ingredient, for an amateur, and for creating Provencal mayonnaise.
• Various additives can be added to ready-made mayonnaise: finely chopped pickled cucumbers, olives, black olives or spices according to preference.

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

If you start making homemade mayonnaise regularly, then you will independently comprehend all the secrets of its production in the conditions of your kitchen and you yourself will give practical advice on this matter to novice acquaintances. The most valuable thing is that you will get a wonderful and natural sauce without artificial additives and stabilizers, which will only bring health benefits and allow you to cook delicious everyday and festive dishes with it.

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

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

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

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

There are options for mayonnaise for diabetics, when sugar is excluded from its ingredients. For vegetarians, eggs are excluded from mayonnaise. The food industry already produces mayonnaise for fasting without eggs and without milk. Perhaps the highest advantage of homemade mayonnaise, due to the freshness, naturalness and high quality of its ingredients and its own freshness, is that such a product can be included in small doses in baby food.