Useful mayonnaise with your own hands. Ways to make delicious and healthy mayonnaise with your own hands

French mayonnaise sauce is probably the most famous of the sauces. Like any celebrity, he has found dozens of "editions" for every taste and for different tasks. Mayonnaise is prepared with only yolks, whole eggs, there is mayonnaise without eggs at all, as well as a sauce for vegans, which is not at all mayonnaise, but it’s still called that. Several very popular sauces are prepared on the basis of mayonnaise.

The basis of this mayonnaise is unchanged - it is fresh eggs and good vegetable oil. Everything else - salt, sugar, lemon juice, mustard - is added for taste. Try this classic recipe at least once. Since homemade mayonnaise has settled in my house, I have never had another.

Ingredients

• egg - 1 pc
• vegetable oil - 250 ml
• lemon juice - 1 tbsp. l.
• ready-made mustard - 1 tsp.
• salt, sugar - to taste
• ground black pepper - to taste (you can not add)

Cooking

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To prepare mayonnaise, you need a mixer or blender and deep dishes (bowl or glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both yolk and white. Crack an egg into a bowl.



Turn the mixer on medium speed. Whisk the egg until smooth.



Pour the vegetable oil in a thin stream little by little (very small portions). Pour in the next portion of oil after the previous one is well whipped. Increase mixer speed to maximum.



As you beat, the mass will change color, become thick, homogeneous. Beat the mayonnaise until the mass thickens evenly to the desired consistency. If the mayonnaise turns out to be watery, pour in a little more oil and beat again.

French chefs say that you have to beat homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the authentic taste of Mayon sauce (this is the full "name" of the well-known sauce).



Now for the taste you need to add ready-made mustard, ground pepper, salt and sugar.

ON A NOTE: mustard is added if you want to get Provencal type mayonnaise. This is an optional component.



To give the mayonnaise its characteristic taste, pour in a little lemon juice or vinegar.



Whisk everything well again. Taste the mayonnaise, if something is missing, add and whisk again.



That's it, delicious homemade mayonnaise is ready. You can store it in the refrigerator in a sealed container.



How to make mayonnaise with a blender Everything is the same as the mixer. It seemed to me that a little faster, the result is the same.

If there were no eggs with a bright yolk, and you have to make homemade mayonnaise from store-bought eggs, the sauce will turn out to be very light, whitish. This can be corrected by adding a pinch of ground turmeric. But do not overdo it - turmeric gives a very intense yellow color.

Oil for homemade mayonnaise, choose extra virgin olive oil (unrefined, cold pressed is ideal), but refined olive and sunflower oil are also acceptable. Add salt quite a bit, sugar - to taste (icing sugar is even better). Lemon juice or vinegar will acidify mayonnaise, mustard will add a spicy note. You can add spices, finely chopped pickled cucumbers, olives, olives to the finished sauce (read more about additives).

In order for homemade mayonnaise to whip quickly, all products must be at the same temperature (room temperature).

The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, such mayonnaise is good only very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases the shelf life by two to three days.

Note, it turns out not a store product at all, it contains neither water, nor milk, nor, moreover, artificial additives. This is the real Mayon sauce - the way it was conceived in the 18th century by French chefs.

As you can see, there is nothing difficult in making mayonnaise at home. In taste, it is much superior to the finished industrial one, it will not harm your health and will not spoil the dish. Its only disadvantage is that it is stored for no more than a week, so it is better to make it in small portions.

Do not be afraid to experiment, try different recipes, and you will definitely find the one that will become your favorite!

mayonnaise recipes at home

Combine seasonings with mayonnaise for different flavors and dishes.

• Mayonnaise with chili pepper good for fried foods: add a few jalapeno stigmas to the sauce and mix well. Adjust the spiciness to your liking.

• With cheese, mushrooms and pasta: chop dried tomatoes with a blender and mix them with mayonnaise.

• With seafood, as well as ham and rice: mayonnaise with fresh basil (previously crushed).

• Real juicy roast beef likes mayonnaise with fresh horseradish. The dressing is also good with herring, smoked salmon and ham.

• Beetroot mayonnaise: it is done mainly for aesthetic reasons. It is beautiful to add it to "light" dishes. To flounder, for example. Used for these purposes grated boiled beets.

• celery mayonnaise Suitable for all meat and fish dishes. Use the root: boil and then grate.

• Mayonnaise with curry is universal, suitable for any dishes: from eggs and vegetables to turkey and lamb.

You can also add orange juice, onions, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with a variety of products, and many unexpected combinations will surprise you with originality and sophistication of taste.

• For diabeticsmayonnaise prepared without sugar, for vegetarians - without eggs.

Do not forget, when combining mayonnaise with other ingredients, season it with salt and pepper.

And the last thing: if store-bought mayonnaise, especially of unknown origin and composition, is far from being shown to all people, home-made mayonnaise, made from fresh and high-quality products, is useful, including for children.

This is the most famous sauce, without which many dishes cannot do. And if you cook it yourself, then the sauce will turn out much tastier and without harmful additives. Today we will share with you how to make mayonnaise at home.

Ingredients:

• vegetable oil - 0.4 l;
• vinegar - 1 tbsp. a spoon;
• eggs - 2 pieces;
• salt - to taste.

Cooking:

1. Prepare a capacious container in which it will be convenient to beat the components with a blender.
2. Measure out 400 milliliters of sunflower oil and pour it into the main dish. If you want, you can replace some of this oil with an olive product. Then the taste of mayonnaise will be more interesting.
3. Take 2 eggs and wash them well with baking soda. Break them into a small bowl and check that there is no shell. Now they can be added to the oil. The shade of mayonnaise depends on the color of the yolk. The brighter the yolk, the more beautiful the mayonnaise. Therefore, we advise you to take home-made chicken eggs, and not store-bought ones. But if you do not have the opportunity to purchase the correct components, add a little turmeric to the composition. It will give the dish the desired yellowish tint.
4. Measure out one tablespoon of vinegar, add it to the main container.
5. Sprinkle some salt.
6. Now take an immersion blender and put it firmly on the bottom and only now turn it on. Thus, all the ingredients will come together much faster.
7. Beat mayonnaise until it thickens completely.
8. Now taste the sauce and add the missing ingredients (eg salt).
9. Transfer the mayonnaise to a jar, cover it with a lid and send the sauce to be stored in the refrigerator.

No eggs in milk

Ingredients:

• milk - 0.15 l;
• mustard - 1 teaspoon;
• sunflower oil- 0.3 l;
• lemon juice - 1 tbsp. a spoon;
• salt - 2 pinches.

Cooking:

1. Measure 150 milliliters of milk in advance and let it warm up at room temperature.
2. Pour the milk into the blender bowl.
3. Add oil to it.
4. Take a blender and beat our sauce at maximum speed. The right consistency can be achieved with an immersion blender.
5. Add one tablespoon of mustard to the thickened mass. It should be normal, without any additives.
6. Add 2 pinches of salt.
7. Squeeze one tablespoon of juice from a fresh lemon. Add juice to mayonnaise.
8. Take a blender and select the minimum speed on it, beat all the ingredients for about 5-10 seconds.
9. Homemade mayonnaise is ready. Taste it, if everything suits you, then shift the sauce into jars. It can be stored for several weeks.

Lean pea mayonnaise

This sauce is very similar to the classic version in consistency and color.

Ingredients:

• dry peas - 4 tbsp. spoons;
• sugar - 1 pinch;
• water - 0.2 l;
• ground pepper (white) - 2 pinches;
• mustard - 2 teaspoons;
• vegetable oil - 0.2 l;
• vinegar - 1 tbsp. a spoon;
• salt - 1 teaspoon.

Cooking:

1. Measure out a few tablespoons of peas, and pour it into a deep plate. Rinse the peas and fill them with clean water. Leave the bowl of water on all night.
2. In the morning, pour the peas into a small saucepan and fill it with clean water. Put the dishes on slow gas and cook the peas until tender.
3. Pour the boiled peas into the blender bowl and grind it to a homogeneous consistency. Leave the peas to cool completely.
4. Measure out 200 milliliters of vegetable oil and pour it into a bowl for whipping.
5. Add only 1 teaspoon of pea mass to the oil. Kill everything with a blender. This will take about 40 seconds.
6. Again, add 1 tablespoon of peas and mix everything. Do this procedure with each serving of the product.
7. Add some mustard to the sauce and whisk again.
8. Now you need to add salt, vinegar, pepper and sugar to the mayonnaise. Whisk everything thoroughly. Peppers must be white, because black pepper will stand out strongly in our sauce.
9. Mayonnaise is ready! Transfer it to a convenient container and send it to the refrigerator, where it will thicken and will have the desired consistency.

Vegetarian mayonnaise

Ingredients:

• lemon juice - 1 tbsp. a spoon;
• vegetable oil (rapeseed, olive or sunflower) - 0.16 l;
• mustard - 0.5 teaspoon;
• soy milk (can be replaced with soft tofu, in the same proportions) - 0.08 l;
• salt and sugar - to taste.

Cooking:

1. Remove all ingredients from the refrigerator ahead of time so that they are at room temperature by the time of preparation.
2. Pour 80 ml of milk into a special container.
3. Add refined oil to it.
4. Put on a blender top speed and whisk our sauce for about 60 seconds.
5. Now gently lift the blender up so that the mayonnaise is completely whipped.
6. Add mustard and lemon juice to sauce. Kill everything again.
7. Salt the mass a little and add a pinch of sugar. Mix everything again.
8. Mayonnaise sauce is ready. Dress them up in salads or add to other dishes.

Provence at home

Ingredients:

• egg - 1 piece;
• lemon juice - 1 teaspoon;
• mustard - 0.5 tsp;
• salt and sugar - 1 pinch each;
• vegetable oil - 0.1 l.

Cooking:

1. Break one egg into the blender bowl.
2. Add 100 milliliters of sunflower oil to it.
3. Cut half a lemon and squeeze a spoonful of juice out of it.
4. Take an immersion blender and set it to medium speed. Beat the sunflower mass for about 60 seconds.
5. Now add sugar, mustard and salt.
6. Beat the sauce at the same speed for about 30-60 seconds more.
7. Mayonnaise is ready, transfer it to a container and send it to a cold place. After 4 hours, the sauce will be ready to eat.

From cottage cheese

This is a diet recipe, so those who watch their weight will like it.

Ingredients:

• cottage cheese (fat-free) - 3 tbsp. spoons;
• mustard - 0.5 tsp;
• kefir - 3 tbsp. spoons;
• ground pepper - on the tip of a knife;
• eggs - 2 pieces;
• salt - 1 pinch;
• lemon juice - 6 drops.

Cooking:

1. Rinse the eggs, put them in a saucepan. Top up with a batch of cold water.
2. Place the saucepan over medium heat.
3. When the water boils - detect another 10 minutes.
4. After the specified time, the eggs will be ready.
5. Pour boiled eggs cold water.
6. Crack the eggs and take out only the yolk. Proteins are not needed in this recipe.
7. Place both yolks in a bowl and fluff them up with a fork.
8. Add cottage cheese and kefir to the eggs.
9. Get a blender and blend everything.
10. Make a small incision in the lemon and drip 6 drops of juice into the curd mass.
11. Add salt, mustard and pepper to the rest of the ingredients.
12. Once again, beat everything to the desired consistency. Taste the mayonnaise, adjust the salinity.
13. Transfer the sauce to a suitable container and refrigerate. This mayonnaise can be stored for several days.

garlic mayonnaise

Ingredients:

• lemon - 1 piece;
• olive oil- 0.35 l;
• eggs (we only need the yolks) - 2 pieces;
• sea ​​salt - 1 pinch;
• garlic - 3 cloves;
• ground pepper - 1 pinch.

Cooking:

1. Peel 3 garlic cloves. Cut each in half.
2. Place a frying pan on medium gas and brush it with olive oil using a silicone brush.
3. Place the garlic on the hot skillet.
4. Reduce heat, fry garlic until golden brown.
5. Set the pan aside and let it cool down.
6. Rinse the lemon and roll it a little on the cutting board with your hand to make it softer and the juice is easy to squeeze from it.
7. Now cut the lemon, squeeze the juice into a separate container.
8. Break 2 eggs into a small bowl, do this carefully so as not to damage the ingredients. Separate the yolks: 1) Take a regular plastic bottle and unscrew the cap. 2) Press a little on the walls of the bottle and substitute the neck to the yolk. 3) Release the edges of the bottle, along with the air, the yolk will also get inside. 4) Transfer it to the blender bowl.





Ingredients:

• quail eggs - 4 pieces;
• salt - 1 pinch;
• quail yolks - 4 pieces;
• white pepper, ground - on the tip of a knife;
• Dijon mustard - 1 teaspoon;
• olive oil - 0.2 l;
• lemon juice - 2 tbsp. spoons.

Cooking:

1. Break 4 quail eggs, pepper, mustard and salt into a deep container.
2. Squeeze 2 tablespoons of juice from a lemon, add it to the rest of the ingredients.
3. Separate the yolks: 1) Take a small tea strainer and place it over a plate. 2) Crack a quail egg over a strainer. The protein should immediately drain into a plate, and the yolk should remain on the surface.
4. Transfer the yolks to the main bowl.
5. Whip all the ingredients with a blender or mixer.
6. Now take the olive oil and add it drop by drop into the blender bowl while whisking.
7. When the sauce thickens a little, you can pour in the olive oil in a thin stream. Whip the sauce to desired consistency.
8. If suddenly your sauce starts to delaminate, add a spoonful of boiled water to it.
9. Transfer the finished mayonnaise to a resealable container and refrigerate.

Mayonnaise is an excellent dressing for various dishes. If you like to complement your meals with mayonnaise sauce, try making your own. Homemade mayonnaise is much healthier than store-bought mayonnaise.

It doesn't cost much to make it at home.

Another plus is that you can take into account your taste preferences regarding the ingredients that give the sauce a specific taste and smell.

We will learn how to make mayonnaise from various ingredients in simple and quick recipes. This article presents the most popular homemade mayonnaise recipes; We will also tell you about the secrets of its preparation, which allow you to get an impeccable taste and excellent quality.

Classic recipe

First, consider the traditional classic recipe for homemade mayonnaise. Many housewives have already tried this recipe and were satisfied with the result.

You will need two yolks, ½ tablespoon of mustard powder and 200 ml. sunflower oil. The ingredients should be mixed with a blender or use a mixer for this purpose. Add a tablespoon of vinegar to the main components.

Making mayonnaise at home is easy. Use the classic recipe with vinegar using a mixer.

Step by step cooking instructions:

• lay out all the components on the table, as you need to cook from products that have room temperature. Do not mix components just pulled out of the refrigerator;
• in a large bowl, mix the yolks, mustard powder and half a spoon of vinegar;
• start whipping the mixture with a mixer. Slowly add the oil while continuing to stir;
• at the end, pour in the second part of the vinegar and mix the mixture again.

If you follow the instructions, you will get a sauce that has a uniform consistency and a pale yellow color. It is usable for up to four days, of course, if you store it in the refrigerator.

Study the recipes for homemade mayonnaise sauce with photos to understand what consistency the product should have.

The subtleties of cooking mayonnaise with a mixer can be found by watching a detailed training video:

Lean low-calorie mayonnaise sauce

Lean mayonnaise sauce made at home with lemon juice is also very tasty. This recipe is suitable for those who adhere to the post.

You will need the following components:

• 200 gr. flour;
• 8 art. spoons of olive oil;
• 3 art. spoons of lemon juice;
• 5 tablespoons of mustard powder or ready-made mustard;
• 3 teaspoons of salt;
• 2 tbsp. spoons of granulated sugar;
• 600 ml of water.

The cooking process should begin by adding water to the flour. Stir the flour until no lumps remain, slowly pouring in the water. After that, boil the mixture, without ceasing to interfere, and put it in the cold.

Mix butter with mustard powder, lemon juice and sugar, salt. Slowly combine these ingredients with the flour mixture and beat with a fork or mixer.

After thorough mixing, you can start tasting. Try the result of your labors yourself and treat your household.

low calorie mayonnaise

Nutritionists do not recommend eating mayonnaise in large quantities. Excessive saturation of dishes with this product negatively affects the figure. Those who monitor their weight and do not want to gain extra pounds should prepare a sauce that contains fewer calories compared to the usual one. The dietary product is much more useful, it can be given even to a small child.

Lenten mayonnaise, made at home, contains approximately 204 kcal (calorie content is indicated per 100 gr.).

List of ingredients:

• boiled egg yolk;
• a teaspoon of mustard powder;
• 100 gr. liquid curd mass;
• salt and spices.

Mash the yolk and rub it with the prepared mustard powder (you can also use ready-made mustard), mix with the curd mass. After the mixture has acquired a uniform consistency, add salt and seasonings to it.

A mayonnaise product that is harmless to the figure can also be made according to a different recipe. For example, use 80 ml. vegetable oil and 250 gr. low fat sour cream.

Making your own mayonnaise is easy. Mix sour cream with lemon juice and let the mixture stand for fifteen minutes.
Then add other ingredients and whisk the sauce. Fold the finished product into glass jar or other container and refrigerate.
After an hour, the product is ready for use.

On quail eggs

Homemade mayonnaise can also be made on quail eggs - this is a recipe from a professional chef.

List of components:

• 6 eggs of medium size;
• 1 teaspoon of mustard and the same amount of black pepper;
• 0.5 teaspoons of salt and granulated sugar;
• 100 ml of vegetable oil;
• 1.5 teaspoons of lemon juice.

Step by step cooking procedure:

• prepare a mixture of eggs and mustard. Add salt, pepper and sugar and beat all the ingredients in a blender (beat should be about one minute);
• in the process of kneading, slowly pour in the oil: first a teaspoon, then a tablespoon, then two tablespoons;
• Pour in the lemon juice and mix the sauce again.

As you can see, the cooking process is quite simple.

mustard recipe

We present to your attention another popular recipe with the addition of mustard.

The list of components includes:

• 1 large chicken egg;
• a little more than one glass of olive oil;
• a small spoonful of granulated sugar and salt;
• a spoonful of dry mustard;
• ¼ teaspoon of white pepper;
• 2 teaspoons of lemon juice.

How to make homemade mayonnaise with mustard - step by step:

• remove the ingredients from the refrigerator and wait until they are at room temperature;
• mix the egg, mustard powder and oil in a blender;
• salt, add sugar and pepper;
• mix the ingredients and carefully add a little more oil and lemon juice. Stir the mixture again.

Follow all the steps consistently, and the result will please you.

Homemade mayonnaise: recipe with photo step by step blender

Mayonnaise sauce with the addition of mustard, which has a delicate taste, will be an excellent addition to various dishes, making the taste of the main dishes on the table more refined.

Eggless milk mayonnaise sauce

Few people know that you can make mayonnaise sauce with your own hands in five minutes and without eggs. Milk is the base for this recipe.

You will need:

• 0.3 l vegetable oil (refined, odorless);
• 150 ml of milk;
• 1 st. a spoonful of mustard powder;
• 3 teaspoons of salt and 2 - granulated sugar;
• spices;
• 3 art. tablespoons of vinegar or lemon juice.

Important! Cold milk should be used to make mayonnaise.

Mix milk with vegetable oil using a blender to make the mixture homogeneous. Add salt, lemon juice and mustard powder.

Beat the mixture again until it becomes thicker and give it spicy taste adding spices and granulated sugar.

Using this recipe, you can get 500 ml of high-quality mayonnaise sauce. The cooking process will take about 5 minutes.

Traditional homemade "Provencal"

On the shelves of stores there are a large number of types of mayonnaise. One of the most popular was and remains Provencal. Mayonnaise sauce "Provencal" has an excellent taste, almost everyone has tried it. You can also prepare it at home. You can use one of two recipes for cooking. Regardless of which cooking method you prefer, the result will delight both you and your loved ones.

Homemade "Provencal" tastes perfect.

For the first recipe, you will need a blender. The list of components includes:

• one egg;
• 150 ml of sunflower oil;
• 0.5 teaspoon of mustard, salt and granulated sugar;
• 1 st. a spoonful of lemon juice (can be replaced with citric acid, taking 10 grams).

Mix mustard with egg, granulated sugar and salt the mixture. Blend the ingredients in a blender until the mixture is smooth. Slowly pour in vegetable oil. The more oil you add, the thicker the sauce will become.

Pour lemon juice into the prepared mixture (it will thin the mixture), and beat the mayonnaise again. Place it in the refrigerator before serving.

There is another recipe for making homemade Provence - using a mixer. This recipe calls for egg yolks only, no egg whites. In addition to two yolks, you will need 130 ml. refined sunflower oil, 0.5 small spoons of mustard, the same amount of salt and granulated sugar, a couple of tablespoons of lemon juice.

Beat the egg yolks, granulated sugar, mustard powder and salt with a mixer. Slowly add the oil, constantly stirring the mixture so that its consistency is homogeneous. Pour the remaining oil not in droplets, but in a thin stream. Do not forget to monitor the homogeneity of the substance - this is important point.

Add lemon juice to the thickened mixture and mix again, and then place it in a washed container and seal tightly. Store mayonnaise in the refrigerator.

According to the above recipes, mayonnaise can also be made with a whisk. True, in this case it will take more time to mix.

Provencal mayonnaise sauce, prepared at home, is stored for about a week, but always in cool conditions and in a hermetically sealed container.

To get a more piquant taste, you can include spices in the recipe. Finely chopped garlic, dill and parsley, lemon zest, chopped olives and even grated cheese are suitable as additional components.

How to cook delicious homemade mayonnaise with a delicate taste at home, you will learn by watching this video:

How long can homemade mayonnaise be stored? When preparing mayonnaise sauce at home, it should be taken into account that its shelf life is shorter compared to a store-bought product. The shelf life of factory-made mayonnaises is extended by unhealthy additives.

The duration of storage of home-made mayonnaise in cool conditions depends on what components are present in its composition. Homemade mayonnaises stay fresh for about a week, but it's best to consume them within 3-4 days.

Remember! The fresher the mayonnaise, the tastier and healthier it is. It's better to make a new sauce than use one made over a week ago - it won't take long.

As for the calorie content of homemade mayonnaise, it varies. Most of the calories are found in vegetable oil (for this reason, only refined oil is used). If you are watching your figure and are afraid to gain extra pounds, give preference to recipes that do not contain this ingredient.

Housewives often ask the question: why does homemade mayonnaise not thicken and what to do? Most likely, the matter is in the wrong proportion of the components used. If the sauce is runny, you can thicken it. One way to make mayonnaise thicker is to beat it again with a blender.

One of the reasons for the thin consistency of mayonnaise may be the lack of acidic ingredients. Increase the amount of lemon juice, but not much, otherwise the product will turn out sour. Compliance with proportions allows you to achieve the optimal result.

To thicken, you can also put the mayonnaise in the cold, and then beat again.

There are many recipes for making the most delicious do-it-yourself mayonnaise sauce. Homemade mayonnaise can be prepared with mustard, milk, eggs. Recipes for lean and low-calorie homemade mayonnaise are very popular.

Additional components will help diversify the taste of the mayonnaise product - for example, spices - they may be different, but their choice depends on your individual preferences.

With homemade mayonnaise, your dishes will become even tastier and more appetizing!

Homemade mayonnaise can also be used in salads. Use or prepare a salad according to any of the recipes presented: this salad is always relevant and turns out to be tender and spicy.

You can find out which pizza is the most delicious in the article - TOP 10 most popular and delicious pizzas with recipes and photos are presented.

top 10 best salads with recipes we have collected in an article at:

Video

Watch a video of how a professional prepares a traditional homemade mayonnaise sauce using a mixer in a few minutes - the best recipe, simple and fast:

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. So home cooking with children will be 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 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!

Mayonnaise has long taken its place in cooking. Store shelves are filled with various versions of this sauce, but all of them have practically nothing to do with the original version, because modern manufacturers have begun to include many flavors, preservatives and other harmful components.

That is why many housewives began to make their own mayonnaise at home. It includes only natural ingredients, the main of which are vegetable oil and fresh eggs. To give a pronounced taste, sugar, mustard, lemon juice can be additionally added.

The calorie content of the product is approximately 450 kcal per 100 g, but the figure can vary significantly depending on the percentage of fat content and can reach 800 kcal. Classic Provence with a fat content of 67% has approximately 650 kcal per 100 g. Consider step by step and with a photo how to cook mayonnaise at home according to several recipes.

Traditional option

This recipe is very simple and takes a little time to implement. For the sauce to work properly, all ingredients must be at room temperature.

Grocery list:

• One fresh egg;
• Sunflower oil - 200 ml;
• Sugar - 2 teaspoons (not full);
• Mustard - 2 small spoons;
• Freshly squeezed juice from half a lemon;
• Salt and pepper - a pinch each.

Step-by-step cooking scheme:

1. Crack an egg into a blender glass or a round bowl with high sides. Add sugar and salt, mustard here, then pepper and squeeze the juice from the lemon;
2. Mix all ingredients well with an immersion blender. Without stopping the whipping process and without lifting the device from the bottom of the container, add oil little by little and slowly (you can also use a mixture of sunflower and olive oil). This is a very important point, because if you pour out all the oil at once, the finished product will delaminate. The greater the amount of this component, the thicker the sauce will turn out;
3. Beat homemade mayonnaise in a blender until the mass acquires a thick, uniform consistency. This will take just a few minutes;
4. After the process is completed, it is advisable to send the product to the refrigerator for a while. After that, it can be included in your favorite dishes.

Homemade mayonnaise dressing is better for oven-baked dishes (for example, for everyone's favorite meat in French) than its store-bought counterpart. During heat treatment, it will delaminate less and retain its uniformity.

Thick on yolks

In this recipe, the preparation of mayonnaise is carried out with a mixer. All ingredients should be at room temperature, and it is better to use homemade eggs with large orange yolks.

Grocery list:

• Any mustard and sugar - 2 teaspoons each;
• Vegetable oil - 370 ml;
• Fresh yolks - 2 pcs;
• Lemon juice or vinegar - 2 tablespoons are not full;
• Pepper and salt - on the tip of a knife.

Cooking instruction:

1. The testicles must be carefully split, the whites separated from the yolks and poured into a deep bowl, salt, pepper, add sugar and mustard. Beat with a mixer all the ingredients until smooth;
2. Gradually pour in the oil. Regular sunflower can be combined with 1/4 olive oil. Do not add more, otherwise the finished product will be bitter. Initially, add a couple of tablespoons of butter, so that during whipping it is thoroughly mixed with the egg mass. Then, without stopping whipping at high speed, add the rest;
3. A couple of minutes before readiness, you need to squeeze out lemon juice or add the same amount of apple cider vinegar and mix with a mixer for a few more minutes until smooth.

Lean option

This recipe is suitable for fasting people because it does not contain eggs.

You will need:

• Fresh milk - 200 ml;
• Lemon juice - about 2 tablespoons (you can adjust the amount to taste);
• Vegetable oil - 400 ml;
• Mustard - a couple of small spoons;
• Salt and pepper to taste.

Cooking lean mayonnaise in stages:

1. Fill a high bowl with warm milk and sunflower oil at room temperature and knead for several minutes with a mixer or whisk;
2. After reaching the density, add mustard and lemon juice. You can also include your favorite spices. Then the sauce will turn out more original and tasty. Knead all the ingredients together for another three minutes;
3. At the final stage, we send the finished product to the refrigerator for a while so that it freezes a little and grabs.

diet option

This recipe for making a light mayonnaise dressing is suitable for people who are on a diet and support healthy eating. The finished product does not contain sunflower oil, which adds calories and “weights” the sauce.

Grocery list:

• 2 boiled egg yolks;
• Natural yogurt - 100 ml (homemade on sourdough and milk is perfect);
• Mustard powder or ready-made mustard - 2 teaspoons;
• Lemon juice - about 2 tbsp. spoons;
• Salt;
• Spices (optional).

Cooking process:

1. Pour yogurt into a blender bowl with high sides, add finely ground yolks here and knead for several minutes;
2. We report the mustard, squeeze the juice from the lemon, add seasonings as desired and add. Lovers of bright flavors can supplement the recipe with finely chopped herbs or olives. All ingredients must be thoroughly mixed again until smooth.

Garlic mayonnaise sauce

This original recipe for delicious mayonnaise will appeal to lovers of spicy and spicy.

Components:

• Garlic - 6 teeth;
• Egg yolks (raw) - 3 pcs;
• Vegetable oil - 700 ml;
• Freshly squeezed juice from one lemon;
• Pepper and salt.

Cooking scheme:

1. Cut garlic cloves in half and fry in a pan until golden. But you can also bake them in the oven;
2. Beat the yolks, after salting them;
3. Without stopping the process of whipping, gradually add a few tablespoons of oil. When the mass acquires density, add part of the lemon juice and, continuing to beat the mixture at high speeds, add the remaining oil. When it is over, squeeze out the remaining contents of the lemon, add and pepper the mass and knead it thoroughly again;
4. Pass the toasted garlic through a press and put it into a common container;
5. Ready-made mayonnaise with garlic should be gently mixed and placed in the refrigerator for a certain period of time to solidify.

This is not a complete list of homemade mayonnaise recipes. To prepare it, you can use various unusual combinations of ingredients and add your favorite spices or seasonings. In a word, the field for experiments is quite extensive. Try to make your own mayonnaise sauce from natural ingredients, and you will give up the store analogue once and for all.

Video: Classic homemade mayonnaise recipe