How to make mayonnaise what you need for cooking. Mayonnaise at home. Homemade mayonnaise, cooking with a mixer

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

Significant benefits of homemade mayonnaise

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

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

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

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

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

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

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

Classic recipe

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

Calories - 610.

How to make mayonnaise at home:

How to make mayonnaise on yolks with a blender

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

Calories - 656.

Action algorithm:

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

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

Cooking time - 10 minutes.

Calories - 199.

The process of preparing homemade mayonnaise according to Dukan:

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

How to make mayonnaise with mustard powder mixer

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

Cooking time - 10 minutes.

Calories - 479.

Sequencing:

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

Recipe for mayonnaise in milk at home

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

Cooking time - 5 minutes.

Calories - 495.

Cooking:

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

Spicy garlic mayonnaise

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

Cooking time - 10 minutes.

Calories - 572.

Procedure:

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

How to make homemade yogurt mayonnaise

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

Cooking time - 10 minutes.

Calories - 262.

Cooking method:

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

Homemade mayonnaise with quail eggs

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

Cooking time - 5 minutes.

Calories - 616.

Cooking method:

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

Recipe for homemade mayonnaise with boiled yolks

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

Cooking time - 30 minutes.

Calories - 647.

Cooking method:

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

Ways to solve possible problems

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

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

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

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

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

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

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

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

Another homemade mayonnaise recipe is in the next video.

The main components of mayonnaise are vegetable oil and eggs. A store-bought product is recommended to be stored at a temperature not exceeding 18 degrees from 45 days to 6 months. To achieve such a long storage, chemical preservatives are included in its composition. But you can eat your favorite sauce and without harm to health, because from natural products, mayonnaise at home with a blender can be prepared in just a few minutes.

To prepare the most popular French sauce, known to many as mayonnaise, you will need:

• 1 chicken egg;
• 15 ml lemon juice;
• 10 g of ready-made mustard;
• salt, sugar, ground black pepper and other spices to taste.

To make mayonnaise at home, you will have to spend no more than five minutes of time, but in order for everything to work out, you need to clearly follow the cooking instructions:

1. Break the egg into a deep glass (for example, from a blender) and beat it until smooth.
2. Then begin to introduce refined oil in small portions, continuing to beat the mass with a blender. At first, you need to add only ¼ teaspoon, and when half of the oil is already whipped along with the egg, you can add one tablespoon at a time.
3. The mass is well whipped and thickened - it's time to add salt, sugar, lemon juice and other spices. Whip it all up again. Try if you need to adjust the taste by adding sweetness, salt or other spices, beat again and the mayonnaise is ready.

The cooking sequence may be slightly different: pour oil into a glass, add all the ingredients, beat in an egg, and then gently press the egg to the bottom with a blender nozzle and start beating, raise the nozzle as the mass thickens. This method of preparation requires some skill.

From quail eggs

Quail eggs are much healthier than chicken eggs, since their content of vitamins A, B1, B2 is two to three times higher, so they can become the basis for vitamin mayonnaise, which will include:

• 6 quail eggs;
• 100 ml of vegetable oil;
• 10 g mustard;
• 7 g black ground pepper;
• 10 ml of lemon juice;
• 4 g salt;
• 4 g sugar.

How to cook mayonnaise from quail eggs step by step:

1. At high speed, beat the quail eggs with salt, mustard, sugar and ground pepper with a blender for about one minute.
2. Continuing to work with a blender, start introducing vegetable oil in a teaspoon, then its amount can be increased to 1-2 tablespoons.
3. Pour lemon juice into the almost ready whipped sauce and mix the mass until smooth.

Vegetarian mayonnaise blender

Mayonnaise is an oil-in-water sauce made from vegetable oil whipped into an emulsion.

Most often, eggs act as an emulsifier, but even without them, you can cook delicious and thick homemade mayonnaise, which will require:

• 300 ml of refined oil;
• 100 ml of aquafaba (can be replaced with 150 ml of soy milk);
• 20-30 g of ready-made mustard;
• 30-45 ml lemon juice (or wine vinegar);
• 5 g salt;
• 3-5 g of sugar;
• spices to taste.

Cooking method:

1. In a suitable container, mix the oil and aquafaba (soy milk). Then beat the mixture with an immersion blender for a few minutes into a bubbling emulsion.
2. Add remaining sauce ingredients and continue beating on high speed until desired consistency is reached. The result is almost half a liter of delicious vegetarian mayonnaise.

How to make Provence at home?

No matter how many new names would be full of mayonnaise packaging labels, most housewives prefer Provencal. His GOST of 1950 assumed the following ingredients in the composition of the sauce: vegetable oil, fresh egg yolks, 5% vinegar, ready-made mustard, sugar, salt and spices.

There were no starch, thickeners, flavorings and preservatives in its composition, so it’s tastier and easier to cook your favorite Provence on your own.

• 150 ml of refined oil;
• 2 yolks of chicken eggs;
• 10 g of finished table mustard;
• 15 ml of table vinegar;
• 5 g sugar;
• 2-3 g of table salt.

Progress:

1. Drive the yolks into a half-liter jar, add sugar, salt and put mustard. Beat this mass until smooth and completely dissolve all the crystals of salt and sugar.
2. Then, continuing to beat the mass with a blender at high speeds, add all the vegetable oil in small portions. Pour vinegar into the almost ready mayonnaise and beat for about one more minute. To prevent the mayonnaise from exfoliating, all ingredients must be at the same temperature. It can be just room, or you can cool the yolks and butter so that the sauce whips faster.
3. Right in the half-liter jar in which the mayonnaise was prepared, put it in the refrigerator for several hours to thicken it, and then you can use it to dress salads and cook other dishes.

original garlic mayonnaise

The original mayonnaise with garlic flavor and juicy greens is perfect for a chicken baked in the oven. This recipe uses basil and parsley, but you can use any other greens to your liking.

List and quantity of ingredients:

• 1 egg;
• 200 ml of refined oil;
• 10 g parsley;
• 10 g basil;
• 12 g of garlic;
• lemon juice and salt to taste.

Cooking sequence:

1. Whisk the egg with a fork until smooth and pour it into a glass for a submersible blender. Next, beat the egg with a blender with a nozzle for making cocktails (whorl), gradually pouring in vegetable oil and lemon juice.
2. Add garlic crushed through a press, finely chopped greens, salt and spices to the airy thick mass, mix thoroughly with a spoon.

Homemade, no eggs

Homemade mayonnaise without eggs can be not only lean, but also cooked with cow's milk.

To make 500 ml of this sauce, you will need the following products in the following proportions:

• 300 ml of oil;
• 150 ml of milk;
• 20 g of mustard ready;
• 5 g salt;
• 30 ml of lemon juice or table vinegar;
• 3-4 g of sugar.
• spices.

Steps of preparation:

1. Use an immersion blender to turn the butter and milk into a white emulsion. This will take just a few seconds.
2. Add salt, lemon juice and mustard to the resulting mixture. Beat everything for about two minutes using high speed. The mass should thicken.
3. At the last stage, add sugar and spices. Whip it all up again. Ready mayonnaise send for several hours in the cold.

Step by step cottage cheese recipe

Mayonnaise is a fairly high-calorie product, but this does not mean that people who are on a diet or watching their weight should refuse salads dressed with this sauce. You can always find a lighter dietary alternative, and, for example, make mayonnaise at home from cottage cheese.

For him you will need to take:

• 200 g of cottage cheese;
• 2 yolks;
• 60 ml of milk;
• 60 ml of sunflower or olive oil (you can take their mixture in equal proportions);
• 20 g of ready-made mustard;
• 15 ml lemon juice or apple cider vinegar;
• salt to taste.

Action algorithm:

1. In a blender, beat cottage cheese, yolks and milk into a homogeneous smooth mass.
2. Continuing to beat the cottage cheese, pour in the oil in small portions. Then add the remaining ingredients and mix well.
3. If the cottage cheese was dry and grains remained in the mayonnaise, the sauce can be rubbed through a fine sieve.

Store cottage cheese mayonnaise, like any other home-made mayonnaise, you need only in the refrigerator from 3-4 days to one week.

With added vinegar

To enhance the taste, lemon juice is added to mayonnaise, but it can be replaced with vinegar. The taste of the finished dressing will not only not suffer from this, but, on the contrary, will become richer and richer. The main thing is not to take the usual table, but instead use balsamic, apple or wine vinegar.

The composition of mayonnaise with the addition of vinegar:

• 2 raw chicken eggs;
• 250 ml of refined vegetable oil;
• 5 ml balsamic vinegar;
• 5 g salt;
• 5 g sugar;
• 3 g of allspice ground pepper.

Cooking:

1. Beat the eggs together with all the other ingredients (except the butter) with an immersion blender until smooth.
2. Then pour in refined oil in five or six passes, without stopping beating at maximum speed.
3. When the dressing acquires a thick and viscous consistency, reminiscent of sour cream, transfer it to a glass jar and cool for half an hour in the refrigerator.

Mayonnaise is an indispensable sauce in the kitchen, which has found its rightful place in the preparation of salads, snacks, 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: with lemon juice, quail eggs, mustard, lean mayonnaise. But there is nothing tastier and healthier than homemade mayonnaise. This sauce can be made at home in a variety of ways, with family members' favorite ingredients.

The biggest trick to making mayonnaise at home is the order in which the ingredients are mixed and whipped properly. After all, it is necessary to achieve the desired density, softness and uniformity. And the taste is second to none.

Let's look at a variety of recipes for making homemade mayonnaise.

Dressing a classic salad with delicious fresh mayonnaise, what could be better? And the best mayonnaise is homemade mayonnaise. From fresh, pure, safe and personally tested ingredients. You will control each step yourself and produce the sauce exactly the way you want to eat it.

Classic mayonnaise is made from chicken eggs with a little mustard and vinegar added for a slight sourness. This is the flavor we love the most. If you read the composition of store-bought mayonnaise, then 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.

Cooking:

To start making mayonnaise, you need to prepare a little. Remove all ingredients from the refrigerator and let them warm to room temperature. This is necessary for better whipping.

Start blending with an immersion blender. You can also use a conventional mixer, but a blender allows you to beat a thicker and denser foam than a mixer. Beat until thick fluffy foam.

Vegetable oil, poured in the right amount into a separate container, begin to introduce in a thin stream into the future mayonnaise. During this time, keep the blender on and continue beating.

During this time, the sauce will begin to thicken, as the vegetable oil beats like eggs and turns into a soft and fluffy emulsion. The sauce begins to take on its necessary properties.

As soon as homemade mayonnaise has reached the desired density, stop beating. Now you need to transfer it to a convenient glass dish with a tight lid. For example, a jar. And put in the fridge to cool. Literally in half an hour, homemade mayonnaise is ready for use. Dress up salads, spread on sandwiches, use it any way you like.

The main thing to remember is that homemade mayonnaise is 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 with metal lids, you can cook at home with your own hands, remember this taste and pamper your loved ones with snacks and salads seasoned with wonderful homemade sauce.

It will take :

• eggs - 2 pieces,
• table vinegar 9% solution - 2 tablespoons,
• sugar - 1 teaspoon,
• salt - ½ teaspoon.

Cooking:

Eggs and butter should be at room temperature, then the process of whipping mayonnaise will go quickly. For mayonnaise, take only the 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 protein and leave the yolk in the shell;
• Punch holes at both ends of the egg with the tip of a knife, blow the white out of the wide end, pour the remaining yolk into a blender glass.

Add granulated sugar, salt to the yolks and at medium speed beat the yolks with a submersible blender until foamy, continuing to beat the yolks, slowly pour in the oil in portions. When you get a homogeneous thick mass of sauce, add vinegar at the end, mix again.

At the end, try mayonnaise, and add spices to taste.

Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. One can especially highlight the content of omega 3 polyunsaturated fatty acids in it, which help to improve memory, vision, and the general health of people with high blood pressure and heart problems. Mayonnaise made 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 fill 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.

Cooking:

Avocado choose ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rot. Too soft fruit may be inside a dark color - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.

Cut the avocado lengthwise and remove the pit. With a tablespoon (take a spoon that has a sharper edge), take out the pulp, separate it from the skin of the fruit, and put it in a blender container.

Add salt, 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 a puree is formed, leave the blender in a glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly lifting the blender up.

A minute is enough to whip mayonnaise so that it acquires a thick, lush mass.

Taste the sauce, add salt and lemon juice if desired.

If you prefer a spicier taste, add a teaspoon of mustard, mix, get mayonnaise with avocado and mustard.

Provencal homemade mayonnaise in 30 seconds - video recipe

Many people are very fond of a variety of mayonnaise called Provencal. But up to this point, you have only bought it in the store, enjoying the taste. Now let's learn how to cook such a delicious and beloved sauce on our own. And we will spend just a few minutes on this. We watch and reveal the secrets of Provence at home.

Very tasty and easy, isn't it?

Homemade mayonnaise with lemon juice will have natural citrus fruit flavors, lovers of 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, spicy sauce that you can’t buy in a store.

You will need:

• Chicken egg - 1 piece,
• salt, sugar - ½ teaspoon each.

Cooking:

Break the eggs into a mixer glass, add salt, granulated sugar, beat the eggs at medium speed, pour in the sunflower oil in a thin stream in portions, beat until a thick homogeneous mass.

At the end, add lemon juice, lemon zest (if desired), mix. Taste and add missing ingredients if necessary.

Mayonnaise can be stored in a glass container in the refrigerator 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 make 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.

Cooking:

Break the eggs into a blender container, add sugar and salt, beat the eggs at medium speed until a white foam forms, add mustard powder, mix, pour in the oil in a thin stream gradually, in separate portions. After the formation of a thick mass of sauce, pour in apple cider vinegar, mix.

Taste the finished sauce. In this mayonnaise there will be notes of greens, sharpness of mustard and aroma of apples. Any hostess 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 manifest itself in quail eggs. In this case, you can cook mayonnaise on quail eggs at home. In addition, they are more rich in vitamins and minerals than chicken.

You will need:

• Quail eggs - 10 pieces,
• sunflower oil - 150 milliliters,
• lemon juice - 1 tablespoon,
• sugar - a teaspoon,
• salt, ground black pepper, vigorous Russian mustard (ready-made) - ½ teaspoon each.

Cooking:

Break the eggs into the 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 from the lemon, pour into the prepared mayonnaise, mix the sauce.

People with an allergic reaction to eggs or for other reasons who refuse to eat eggs can make mayonnaise in milk. It tastes a little different, but it's still delicious. Be sure to try cooking this version of mayonnaise to find out. It might become one of your favorites. True, such mayonnaise is also not stored for too long, despite the fact that there are no eggs in its composition.

You will need:

• Milk pasteurized with a fat content of 2.5% or more - ½ cup,
• sunflower oil - 1 cup,
• Russian mustard (ready-made) - ½ tablespoon,
• lemon - ½ pieces,
• sugar - 1 teaspoon,
• salt - 1 teaspoon.

Cooking:

Milk and butter should be at room temperature.

Pour milk and butter into a glass of a blender, and mix the mixture with a blender to form a fine mixture of milk and butter, add salt, granulated sugar, mustard, continue beating. At the very end, squeeze the lemon juice and pour into the finished sauce, mix.

If lemon juice is poured in until a thick mass forms, the milk will curdle and the products will have to be thrown away.

At the end, taste the sauce, if necessary, add the necessary ingredients to taste.

Mayonnaise prepared according to this recipe has a thick mass, is suitable for dressing salads and making sandwiches, and is stored in closed jars in the refrigerator for up to a week.

Delicious and safe homemade mayonnaise on raw eggs, which you will never get poisoned with

And finally, I want to show you a video recipe that describes a way to secure raw eggs. If this is what has been stopping you from making it, then you can now forget about this concern. See the recipe and remember.

When a couple of delicious salads and juicy second courses with mayonnaise arrive, it's time to learn how to cook homemade mayonnaise deliciously and correctly. Now you know exactly how and it's time to get down to practical exercises.

Enjoy your meal!

Greetings, friends! Today my story is about homemade mayonnaise from a whole egg, which I cook with a mixer.

I assure you, the recipe is very, very simple - if you have a mixer, then everything will certainly work out.

It is better to take a high container for whipping mayonnaise, but so that the whisks of the mixer can easily enter it. For this purpose, I successfully exploit my husband's half-liter mug, from which he likes to drink tea. Don't worry about your husband - he has several of these mugs of all colors ... no, not rainbows, there are some other associations here.

Well, about homemade mayonnaise with a mixer, then. You can store it in the refrigerator for no more than two days, and it is supposedly not suitable for baking something in the oven (theoretically, but it’s somehow not fate to try everything - I’ll try it today, then I’ll report back), only for salads, etc. .P.

To create homemade mayonnaise, we need: mail:

• 1 egg (yeah, yolk and white), room temperature
• 1 cup (200-250 ml) unscented sunflower oil
• 0.5 teaspoon mustard (I usually use dry)
• 0.5 teaspoon sugar
• 0.5 teaspoon salt
• 1-1.5 teaspoons of vinegar 6% (I have had apple cider all my life)

Homemade mayonnaise, cooking with a mixer:

1. Wash the egg with warm water and let it lie down for a while so that it warms up and becomes room temperature.
2. Carefully break the egg into a dry container so as not to damage the yolk.
3. In the same container, add sugar, salt, mustard and vinegar.
4. We drip the yolk on the head about half a teaspoon of vegetable oil (it should not be cold either).
5. Immerse the mixer in this case and start beating at the highest speed. The formation of an emulsion should begin - a liquidish substance of an opaque "mayonnaise" color.
6. Now, without stopping beating, in small portions, in 8-10 doses, add the oil. The more oil, the thicker the final mayonnaise.
7. It takes a maximum of a couple of minutes to make homemade mayonnaise with a mixer. By volume, it turns out 250-280 ml. If you need more mayonnaise, double the amount of products.

Homemade mayonnaise is very easy to prepare with a mixer, and it’s not more difficult with a blender, however, there is a slightly different technology for a blender, but more on that some other time.

It is very good to fill all kinds of mayonnaise with this mayonnaise, especially vegetable ones. Remember, not so long ago I talked about

It is almost impossible to overestimate the popularity of mayonnaise sauce. Well, in fact, how can you imagine a festive feast without delicious salads generously seasoned with mayonnaise? And in our daily menu, most of us use this delicious sauce with considerable pleasure. And contrary to all the groans of nutritionists, there is nothing to worry about. It's all about what kind of sauce can really be called mayonnaise. Unfortunately, almost any purchased mayonnaise prepared under industrial conditions is not mayonnaise. In beautiful packages, we are most often offered a dubious mixture of thickeners, stabilizers, flavors, preservatives, etc. But real mayonnaise consists only of vegetable oils, egg yolks, lemon juice or vinegar and a small amount of seasonings. Sounds very different, doesn't it? And yes, the taste is very different. Real mayonnaise, a wonderful invention of French culinary experts, is really a very tasty, delicate, pleasant sauce that is ideal for many cold and even some hot dishes. But you can try real mayonnaise only by preparing it with your own hands. That is why today we invite you to learn and remember with us how to make mayonnaise at home.

The traditional mayonnaise sauce recipe is very simple. This is a water-fat emulsion consisting of 80% vegetable fats, 15 - 19% fresh egg yolks, a spoonful of vinegar and seasonings to taste, depending on which dish this mayonnaise will be served with. In itself, the preparation of this sauce is also not fraught with any special difficulties. It just takes a little patience and precision. But the result always literally amazes those who cook and try real homemade mayonnaise for the first time. The tenderness and taste of homemade mayonnaise are so different from the taste of the usual purchased sauce that from now on you will definitely want to cook your own mayonnaise more and more often, delighting your loved ones with truly delicious dishes, tinted and complemented by the taste of real French sauce. And it’s worth putting a little imagination, and you can easily create a whole palette of various sauces that are ideal for each specific salad, for each dish that you cook. After all, it is enough to add a little spicy vegetables or herbs, spices and spices, and your mayonnaise will sparkle with hundreds of new shades of taste and aroma; just change the recipe a little, adding yogurt, lemon juice, or even water, and the fatty sauce will become much lighter, more tender and less caloric.

And yet, despite all the seeming simplicity, the preparation of mayonnaise requires knowledge of small culinary tricks and secrets that will help you avoid common mistakes and will not allow you to spoil this delicious and delicate sauce.

Today, "Culinary Eden" has carefully collected and recorded for you all the most important tips and culinary secrets, thanks to which even quite inexperienced housewives can easily understand how to make mayonnaise at home.

1. First of all, a few words about what kitchen utensils you will need to make homemade mayonnaise. The easiest way to make mayonnaise is with a mixer or blender. But keep in mind that such mayonnaise usually turns out to be somewhat coarser than hand-made sauce. If you want to cook real mayonnaise according to all the rules, then you will definitely need not too wide, but deep non-metallic dishes. It is best to prepare mayonnaise in a glass or porcelain dish. Metal glasses or bowls are bad because acids added during cooking are sure to oxidize the metal, which can give your sauce an unpleasant aftertaste. In addition, you will need a good whisk for whipping and a convenient dish with a thin spout so that you can carefully pour in the oil in as thin a stream as possible.

2. The basis of mayonnaise sauce are vegetable oils. And the choice of these oils must be approached with special care. The main part of the mayonnaise oil fraction should be high-quality refined deodorized oils. Before you start preparing your sauce, be sure to smell and taste a drop of oil. Remember that even a slightly rancid oil, or an oil that has even the slightest shade of foreign smell, is completely unsuitable for making your sauce. A good mayonnaise oil should be crystal clear, absolutely odorless. In addition to the base deodorized oil, you can add a small amount of flavored oil to your sauce. Most often, olive oil is used for this. Choose the best, highest quality extra virgin olive oil, but add very little, literally one tablespoon per 100 ml. base oil. Too much olive oil won't make your mayonnaise any better, but will ruin it, giving the sauce an unpleasant bitterness.

3. The second largest, but not least, ingredient of real homemade mayonnaise is, of course, fresh egg yolks. And here your choice should be not only careful, but also extremely careful, because you will add the yolks to mayonnaise raw. This means that you must be completely sure that both the chickens and the eggs themselves have passed the most stringent veterinary control and are definitely not infected with salmonella. Of course, eggs from a homemade hen are much tastier than store-bought eggs. Still, feel free to demand veterinary certificates from sellers in the market or on farms. Not just the taste of your sauce depends on it, your health depends on it. Be sure to check the freshness of the eggs you bought. Fill a deep saucepan with water and dip the eggs into it: immediately take away the floating eggs - their freshness is already in great doubt. Break each egg and separate the yolk into a separate bowl, check its freshness by inspecting it and smelling it, and only then transfer it to the rest of the prepared yolks.

4. And yet, sometimes the desire to cook the most delicious mayonnaise overcomes all our fears, and we buy eggs from a familiar village grandmother. Of course, in this case, there is no question of any veterinary certificates, and we just hope that the eggs from the village chicken will not only be very tasty, but also quite safe. In this case, it does not hurt to protect yourself and your family not only with hope, but also with a little culinary trick. Separate the yolks from the proteins, mix them with a little water and lemon juice or vinegar, place them in a small saucepan, arm yourself with a kitchen thermometer and heat the yolks in a water bath to 65 ° C, stirring and grinding constantly. Watch carefully so that the yolks do not begin to curl and thicken. As soon as the temperature reaches 65°, immediately remove the saucepan from the water bath and plunge into cool water.

5. The third obligatory component of mayonnaise is acid. It can be freshly squeezed and filtered lemon juice or vinegar. The acid not only helps to stabilize the emulsion of the sauce, but also serves as a natural preservative that will allow you to store your mayonnaise for several days. The most tender and delicate taste is obtained from mayonnaise cooked with lemon juice. If you prefer a sauce similar to the Provencal store, then you can safely use vinegar. Natural apple cider vinegar or white wine vinegar works best, but a dash of fragrant balsamic or red wine vinegar can also be used to give your sauce that special touch of flavor and homely charm. But it is better to refuse the use of white table vinegar or diluted vinegar essence altogether. Such vinegar will give your mayonnaise a too rough, pungent smell, clogging not only the taste of the sauce itself, but also the dish seasoned with such sauce.

6. Having understood the theory, it's time to move on to practice! Let's try to make real homemade mayonnaise in the traditional manual way. Remove from the refrigerator in advance and let all the ingredients of the sauce warm to room temperature! Place two chicken yolks in a glass bowl, add 2 tbsp. tablespoons of finished table mustard, a pinch of salt and a pinch of black pepper. Beat thoroughly with a whisk until a smooth homogeneous mass is formed. Continuing to beat, add 1 tbsp. a spoonful of lemon juice, pouring it in a very thin stream. Stir everything again until smooth. Continuing to beat the sauce with a whisk, take a dish with 350 ml in your other hand. vegetable oil and start adding it literally drop by drop, whisking constantly. In no case do not rush and do not pour in a lot of oil at once - the sauce will immediately fall into fractions, and you will have to start all over again. If you did everything right, then at the end of whipping, all the butter with yolks will turn into a homogeneous thick emulsion. Add another tablespoon of lemon juice or aromatic vinegar to the sauce and mix thoroughly. Your sauce is ready!

7. Too difficult for the first time? No problem. Let's arm ourselves with a tabletop blender and prepare an easier version of homemade mayonnaise. Place two chicken or seven quail yolks in a blender bowl. Add 1 tbsp. a spoonful of mustard, 2 tbsp. tablespoons lemon juice or vinegar, ½ teaspoon salt and ½ teaspoon black pepper. Scroll everything together for just a couple of seconds at maximum speed. In a separate bowl, mix 250 gr. deodorized sunflower oil and 2 tbsp. tablespoons of olive oil. Pour the oil in a thin stream through the hole in the lid of the blender, constantly beating at the highest speed. The position of the blades of the blender and the high speed of whipping will allow you to get excellent homemade mayonnaise without any extra effort, in just 10 seconds.

8. Want to give your appetizers a charming flair of oriental cuisine? Offer them spicy homemade mayonnaise. In a blender bowl, place one egg along with the protein plus one more yolk. Add 2 tbsp. tablespoons lemon juice, 1 teaspoon liquid honey, 1 teaspoon curry powder, ½ teaspoon salt. Scroll everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil, 3 tbsp. tablespoons of olive oil and 1 teaspoon of roasted sesame oil. Turn on the blender at maximum speed and pour the oil mixture in a thin stream through the hole in the lid. Beat for another 10 seconds and your spicy mayonnaise is ready.

9. Light green mayonnaise is perfect for salads and appetizers with fish and seafood. Finely chop the parsley and dill leaves in advance, so that together you get about two tablespoons of greens. Place two yolks in a blender bowl, 1 tbsp. a spoonful of mustard, 2 tbsp. tablespoons lemon juice, ½ teaspoon lemon zest, ½ teaspoon salt and a pinch of white pepper. Whisk everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil and 50 gr. cold pressed olive oil. Turn on the blender at maximum speed and pour in the oil in a thin stream through the hole in the blender lid. Scroll for 10 seconds. Then add 50 gr. low-fat yogurt and chopped herbs. Scroll everything together for a couple more seconds.

10. Of course, it is best to prepare mayonnaise immediately before use and in such quantity that will be used immediately. But the lack of time most often forces us to prepare a certain amount of mayonnaise in advance, for several days at once. In this case, the finished sauce must be stabilized so that the emulsion does not break up into components after a couple of hours. It's not at all difficult to do this. It is enough to pour one tablespoon of hot water into the already prepared sauce and immediately stir thoroughly. This simple trick will make the sauce emulsion much more dense and stable. Such mayonnaise can be safely stored in a tightly closed jar placed in the refrigerator. The shelf life of homemade mayonnaise should not exceed two to three days. And here the point is not even that the sauce can deteriorate, but that during this time the mayonnaise will already lose both the tenderness of the aroma and the delicacy of the taste.

Well, on the pages of "Culinary Eden" you can always find even more original ideas and proven recipes that will definitely tell you how to make mayonnaise at home.