Homemade mayonnaise recipes. How to make homemade mayonnaise with your own hands. Delicious mayonnaise: recipe for mayonnaise Recipe for making mayonnaise at home

13.11.2021

Mayonnaise sauces have a large assortment and are widely used in cooking. Lovers of gastronomic masterpieces serve them on the table to various types of dishes - meat, vegetable, first and second. Salads are seasoned with sauce, and light and not too fatty ones are used in diet menus. In addition, mayonnaise is often used to make spicy chicken and pork marinades. Nowadays, there are many unique recipes for sauces that are prepared based on various foods. How to make mayonnaise at home, for salad, cabbage rolls, and even a lean version, read below.

Classic mayonnaise is prepared on the basis of natural food without adding spices. It has a thick consistency and an unusually pleasant taste. In combination with other dishes, it does not interrupt their taste, but only gives a certain appetizing note.

To prepare it you will need:

200 grams of vegetable oil;
50 grams of vinegar 9%;
40 grams of egg yolk;
a pinch of salt and sugar.

First, the yolks should be separated from the protein mass. Add salt and sugar to the yolks. The ingredients are whipped with a blender or by hand until a white mass is formed. Then oil is gradually poured in small volumes. Vinegar is added to the whipped mass and beat for 10 minutes. It turns out a thick homogeneous mass. The sauce is stored in a tightly closed container. Served with borscht, stuffed cabbage rolls.

Note! Sauce prepared according to any recipe must be kept in the refrigerator. It deteriorates quickly at room temperature.

Cooking with quail eggs

As a rule, eggs are included in mayonnaise according to the classic recipe. They give a yellowish tint and give the product bulk and splendor. Try replacing chicken eggs with quail eggs.

For mayonnaise on quail eggs you will need:

10 grams of mustard, sugar, lemon juice and dry dill;
half a glass of refined oil;
½ tsp salt, pepper;
6 quail eggs.

First you need to prepare all the ingredients. The eggs are gently broken and added to the blender container. Sugar, salt and all the necessary spices are added to it. Whisk the contents for 15 seconds. Then gradually add vegetable oil in small portions. It creates an elastic consistency for the base. Over time, the mass will thicken. After completing all the necessary steps, add lemon juice and dill. Then beat everything again and transfer to a container.

Lean pea mayonnaise at home

Pea groats give the dish unusual flavoring notes. We recommend at least once to try mayonnaise prepared in such a special way. This sauce is perfect for pureed soups and vegetable salads. It can also be used in diet menus.

Pea mayonnaise requires the following ingredients:

100 grams of pea flakes;
200 grams of water and vegetable oil;
salt, sugar - to taste.

The composition of lean mayonnaise is extremely simple, and, importantly, it is prepared in a matter of minutes, if you do not take into account the preparation time of the products themselves. Pea flakes should be cooked for half an hour. The resulting mixture should be grinded in a blender until a homogeneous consistency is obtained. If necessary, you can add water. Pour vegetable oil into any dish and add pea puree. Beat the whole mass and add spices. Beat everything again for a couple of minutes and the pea sauce is ready.

Recipe for making cottage cheese

Mayonnaise should be prepared in a slightly unusual way - by rubbing. The taste of the curd sauce is extremely delicate and light. This recipe is perfect for dressing diet salads, light vegetable and meat broths, mashed soups.

First, prepare the products:

200 grams of fresh cottage cheese;
100 grams of milk;
40 grams of yolk;
a tablespoon of mustard;
lemon juice.

First of all, combine cottage cheese, milk and yolks. Grind the ingredients and pour in olive oil in small portions. Then add mustard, salt and lemon juice. The prepared mass should be rubbed through a fine sieve. The curd delicacy is ready and can be consumed.

Important! Use only fresh ingredients for cooking! Otherwise, spoiled ingredients will spoil both the taste of the final dish and its benefits for the body.

With vinegar

It is the acetic acid that helps to thicken the consistency of the sauce while whipping. We suggest trying the simplest recipe for vinegar mayonnaise.

Prepare the components in such quantities:

2 chicken eggs;
a teaspoon of balsamic vinegar, salt and sugar;
20 grams of allspice;
a glass of sunflower oil.

First, it is worth preparing all the necessary ingredients by laying them out on the work surface so that they are at hand. Put eggs, sugar and salt in a blender. Beat all ingredients for a few minutes. Add pepper, balsamic vinegar to the mass and mix again. Pour into a bowl in several passes and beat. The process continues until the sour cream consistency is transformed. Then mayonnaise is transferred to any glassware. Put in a cold place for half an hour.

No eggs in milk

Prepared according to this recipe, the mayonnaise will not be as thick as we are used to seeing it. However, it is delicious.

You will need:

half a glass of milk;
300 ml of unrefined oil;
a spoonful of mustard, salt;
50 grams of lemon juice;
any spices you want.

Food must be laid out on the table in advance so that they acquire the same room temperature. 40-60 minutes will be enough. Pour milk and butter into a separate container. Beat the products in a blender until a uniform color is formed. Then add all the necessary spices and beat again. The mayonnaise is ready to eat.

Vegetarian mayonnaise - step by step recipe

Mayonnaise is suitable for vegetarians and fasting people. It will also be a great substitute for those who want to adjust their menu in order to lose weight.

It includes:

a teaspoon of mustard;
100 grams of lemon juice;
half a glass of vegetable oil;
a pinch of salt and sugar;
water.

The main ingredients in the recipe are mustard and vegetable oil. First you need to mix the mustard and a few drops of oil. Beat everything well with a whisk, hand blender or fork. Then, in small volumes, add the remaining amount of the same ingredients, without stopping whipping. The procedure must be repeated several times. After thickening of the main components, add salt, sugar and lemon juice, whisk for the last time. The mass turns out to be very thick and is used for dressing salads.

Provencal at home

Provencal is a mayonnaise familiar to every housewife. It has been used as a dressing for many salads for a long time. Its taste does not overpower other dishes, while at the same time it adds an original touch to the dish.

The Provencal mayonnaise recipe includes the following products:

half a glass of vegetable oil;
2 egg yolks;
a tablespoon of acetic acid;
1/2 teaspoon of mustard, salt and sugar.

Put yolks, salt, sugar and mustard in the container. Beat all products until they are completely dissolved. To obtain a thick mayonnaise, it is necessary to pour in the oil in small portions, whisking constantly until a thick mass forms. Then add vinegar and beat for another 2 minutes. Various spices can be added to mayonnaise if desired. If it is very thick, dilute it with water.

Garlic mayonnaise contains:

1.5 liters of olive oil;
3 eggs;
15 cloves of garlic;
salt, ground pepper and paprika to taste.

Twist the garlic through a meat grinder or a special press. Separate the yolks from the proteins, and grind in a glass bowl with the addition of garlic. Then transfer the mass to a blender and beat. Add olive oil in a light stream, continuing the process. At the end, add all the spices and beat. The sauce is the best addition to any dish.

Cheese

Cheese mayonnaise has been loved since ancient times. Delicate taste goes well with fresh vegetables in salads, it is great for making homemade shawarma, hot dogs and hamburgers, deliciously complements poultry dishes. They also prefer to serve it with various side dishes.

List of components:

a glass of "Russian" or "Parmesan" cheese shavings;
half a glass of olive oil;
50 grams of lemon juice;
1/2 teaspoon mustard, salt and ground pepper.

In a glass bowl, mix finely chopped cheese, butter, lemon juice and spices. All ingredients are whipped in a blender until smooth. The finished product is cooled before serving. Serve in gravy boats, sprinkle with very finely chopped dill.

Today, the quality of many products is poor. The dubious composition and sometimes unsanitary conditions of their manufacture affect our health. This forces modern housewives to reconsider their attitude to purchased food products and start preparing them on their own.

Doubtful quality also applies to mayonnaise. From time to time, you can buy a really tasty product from the store shelves that does not leave a pronounced aftertaste of sunflower oil, vinegar or other components after consumption. Moreover, making mayonnaise with your own hands is very simple and such a product will have useful properties, not harmful to the body.

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Method 1: egg-based mayonnaise

A classic mayonnaise product is prepared with the addition of eggs. Since we women love to experiment, you can use not only chicken, but even quail eggs in cooking. They are considered to be more beneficial, in particular for men's health.

First recipe: with egg yolks

This recipe is the easiest way to cook a natural product in a couple of minutes. It can be safely used for salad dressing without worrying about the presence of preservatives.

Ingredients:

Cooking method:

Mustard, salt and sugar should be added to the yolks. Beat at maximum speed.
Add a small amount of vegetable oil in a thin stream, then beat.
Add vegetable oil again and beat.
After thickening, you can add vinegar and water.
Beat the mixture for another 1 minute.

Helpful hints:

If you do not use water in the recipe, the mixture will be too thick. Especially on the second day.
Instead of vinegar, you can add 0.5 teaspoon lemon juice.

Second recipe: with one yolk

It is not necessary to use a lot of yolks to make this mayonnaise. If you follow the recipe, you can end up with 400 milligrams of a tasty and safe product.

Ingredients:

Chicken yolk - 1 piece.
Sunflower oil - 350 milligrams
White wine vinegar - 1 tablespoon
A pinch of salt.
Ready mustard - 1 teaspoon.
Water - look at the density.

Cooking method:

Put the yolk in a bowl and beat lightly with a whisk.
Add salt and vinegar. Beat again for a few seconds.
Pour the sunflower oil into a separate container.
Add a drop of oil to the yolk and beat again.
While adding oil drop by drop, beat the mixture constantly.
Finally add water and beat.

Helpful hints:

The more water, the thinner the mayonnaise will be.
One third of the oil should be added drop by drop, and the rest can be poured in small portions.
If you follow the previous rule, the mixture will not delaminate.
All products, including the container in which mayonnaise will be prepared, should be at room temperature.

Third recipe: with quail eggs

Every housewife who cares about the health of the family wants to cook not only delicious, but also the most healthy dishes. So that they do not lose their usefulness due to purchased mayonnaise, it is worth preparing a natural product with your own hands.

Ingredients:

Cooking method:

Mix eggs in a container with salt, sugar, mustard and pepper.
Beat for 1 minute.
Add vegetable oil to the mixture in a thin stream.
Beat until thick mixture.
When the mixture is thick, add lemon juice and beat again.

Helpful hints:

When preparing mayonnaise, you can add a little fresh herbs to it. It will give it a beautiful look and pleasant aroma.
It is recommended to use sunflower oil to make this mayonnaise.
Olive oil can give mayonnaise its own pronounced aroma and taste, which is not familiar to all of us.

Fourth recipe: on a whole egg

It is best to use a blender as an assistant for preparing this type of mayonnaise. It must be submersible.

Ingredients:

Chicken egg - 1 piece.
Refined vegetable oil - 160 milligrams.
Mustard - 0.5 teaspoon
Lemon juice - 1 tablespoon.

Cooking method:

Add egg, mustard, sugar and salt to a tall glass.
Beat the ingredients until smooth.
Without stopping whisking, pour in sunflower oil in a thin stream.
When the mixture is thick enough, add the lemon juice.
Beat it again until smooth.

Helpful hints:

To thicken the mayonnaise, add more vegetable oil.
You can add lemon peel grated on a fine grater to it. In this case, the mayonnaise will acquire a pleasant aroma and can be served along with fish and vegetable dishes.
If you need mayonnaise for meat dishes, toasts, you can add chopped garlic to it.

Method 2: Low-calorie mayonnaise

For many who decided to take up their figure, it is difficult to give up the previously familiar food. Nowadays, this is not a problem, since you can make low-calorie mayonnaise at home with your own hands.

First recipe: with sesame paste

Such a product can also be called vegetarian, since there are no eggs in it. Lecithin, which is also an optional ingredient, can be used as a substitute. It is mostly used as an emulsifier in recipes.

Ingredients:

Cooking method:

Beat all ingredients except curry and turmeric, sesame paste in a blender until smooth.
After beating, let the mixture stand for 1 hour.
After the time has passed, add curry, turmeric and sesame paste to it.
Beat again in a blender until smooth.

Helpful hints:

You can add half a bunch of parsley to mayonnaise. She will give it a piquant taste and aroma.
The product can be made thicker by reducing the vegetable oil content to a full 2 tablespoons and adding 150 grams of crumbled tofu steamed for 2 minutes.

Second recipe: with flaxseed flour

Flaxseed flour in this recipe is needed as an egg substitute and acts as a thickener. At the same time, it makes mayonnaise a useful product, since its use reduces the risk of developing cardiovascular diseases associated with the digestive system.

Ingredients:

Flaxseed flour - 2 tablespoons.
Water - 60 milligrams.
Vegetable oil - 130 milligrams.
Sugar - 1 teaspoon.
Salt - 0.5 teaspoon.
Lemon juice - 2 tablespoons.
Dijon mustard - 2 teaspoons

Cooking method:

Boil water and pour it over the flaxseed flour, stirring gradually to avoid the formation of lumps.
Cover the container with a lid and allow to cool completely.
After cooling completely, add salt, sugar, mustard and lemon juice to the flaxseed flour.
Stir everything with a whisk.
Add vegetable oil in small portions, whisking with a blender.

Helpful hints:

The product will be properly cooked if the mayonnaise absorbs the oil.
To add spice, you can add 4 drops of Tabasco green sauce to it.

Third recipe: milk

No chicken eggs are used in the recipe, and milk adds an extraordinary delicate taste to the mayonnaise product. Such mayonnaise can be added to dishes and offer them to children without fear.

Ingredients:

Cooking method:

Pour milk into a glass first, and then olive oil.
At low speed, start whisking the mass with a blender.
Add lemon juice little by little, increasing the speed of the blender.
Add salt and beat until thickened.

Helpful hints:

For the preparation of mayonnaise, you can use sunflower oil or half of it with olive oil.
It is necessary to store the product in the refrigerator for no more than 3 days.

Fourth recipe: with wheat flour

This recipe is suitable for those who cannot imagine their diet without dishes containing mayonnaise, but who want to fast. This is due to the fact that it does not contain eggs and other ingredients prohibited at this time. Ready-made mayonnaise can be used both as an additive to salads and for baking.

Ingredients:

Sifted flour - 0.5 cups.
Olive oil - 4 tablespoons.
Lemon juice - 1.5 tablespoons.
Ready mustard - 1.5 tablespoons.
Salt - 1.5 teaspoons.
Sugar - 1.5 teaspoons.
Water - 1.5 cups.

Cooking method:

Add a small amount of water to the flour and beat with a whisk.
Add the rest of the water and stir again to avoid lumps.
Put on low heat and bring to a boil, stirring constantly.
After boiling, you should immediately remove it from the heat and let it stand until it is completely cooled.
Meanwhile, mix olive oil with mustard, sugar, salt and lemon juice.
Beat with a blender, adding gradually sifted flour.

Helpful hints:

You can use less or more mustard when making mayonnaise. It acts as a regulator of his taste, and its amount depends on personal preference.
When choosing olive oil for making mayonnaise, it is recommended to give preference to "extra" class products. This will allow you to cook a delicious product without "bitterness".
It is recommended to store mayonnaise no longer than 3-4 days in the refrigerator.

Method 3: Mayonnaise with additives

Of course, mayonnaise with additives is already a sauce, not a classic product. It can also be tasty and healthy. This mayonnaise can be served with fish, meat and vegetable dishes.

First recipe: with avocado

Ingredients:

Cooking method:

Put the avocado pulp in a blender bowl, beat it lightly.
Add the rest of the ingredients and beat again until smooth.
Finally, add salt or other spices to taste.

Helpful hints:

If you add less kefir in cooking, you can end up with a delicious mousse.
You can also add green onions to the recipe, which will add aroma and interesting taste to the mayonnaise.

Second recipe: with walnuts

Nut mayonnaise can be safely attributed to lean foods. Moreover, using this recipe, if you change the amount of certain products, you can prepare both hot mayonnaise and sweetish sauce.

Ingredients:

Walnuts - 1 glass
Vegetable oil - 125 milligrams.
Salt and sugar - 0.5 teaspoon each.
Mustard - 1 teaspoon
Lemon juice - 3 tablespoons.
Water - 0.5 cups.
Garlic - 1 clove.

Cooking method:

Pour nuts into a blender bowl and grind into small crumbs.
Add salt, mustard, sugar and 2 tablespoons of water.
Beat the mixture and gradually introduce vegetable oil, divided into 3 doses.
Add chopped garlic, lemon juice and whisk in the rest of the water.
Beat for another 30 seconds.

Helpful hints:

For a sweet sauce, add more sugar.
If you want spicy mayonnaise, add a little sugar and more mustard.
For the preparation of mayonnaise, it is better to use refined oil, as the unrefined product will give it an extra aroma and unpleasant taste.

Video

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

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

Ingredients

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

Preparation

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To make mayonnaise, you need a mixer or blender and deep dishes (a bowl or glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both yolk and protein. Break the egg into a bowl.

Turn on mixer to medium speed. Beat the egg until smooth.

Add vegetable oil in a thin stream (in very small portions). Pour in the next portion of oil after the previous one has been well beaten. Increase mixer speed to maximum.

As you whisk, the mass will change color, become thick, homogeneous. Beat the mayonnaise until the mass thickens evenly to the desired consistency. If the mayonnaise is thin, add a little more oil and whisk more.

French chefs claim that it is necessary to whip 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 taste, you need to add ready-made mustard, ground pepper, salt and sugar.

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

For mayonnaise to acquire its characteristic taste, pour in a little lemon juice or vinegar.

Whisk everything well again. Try the mayonnaise to taste, if something is missing - add and whisk again.

That's it, the 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 with a mixer. It seemed to me that it is a little faster, the result is the same.

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

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

For homemade mayonnaise to whisk quickly, all foods 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 only good when it is very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the other hand, 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 French chefs conceived it in the 18th century.

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

Feel free to experiment, try different recipes, and you will definitely find the one that will become your favorite!

Homemade mayonnaise recipes

Combine seasonings with mayonnaise for different flavors and for different dishes.

Chili mayonnaise good for fried foods: add a few jalapeno stigmas to the sauce and stir well. Adjust the pungency to your liking.

With cheese, mushrooms and pasta: Grind the dried tomatoes with a blender and stir with mayonnaise.

With seafood, as well as ham and rice: mayonnaise with fresh basil (pre-chopped).

Real juicy roast beef loves mayonnaise with fresh horseradish. The dressing is also good with herring, smoked red fish and ham.

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

Celery mayonnaise suitable for all meat and fish dishes. Use the root: boil and then grind.

Curry mayonnaise is versatile Suitable for anything 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 wide variety of products, and many unexpected combinations will surprise you with their originality and sophistication of taste.

For diabeticsmayonnaise it is prepared without sugar, for vegetarians - without eggs.

Remember to combine mayonnaise with other ingredients and season it with salt and pepper.

And the last thing: if store-bought mayonnaise, especially of unknown origin and composition, is not shown to all people, homemade mayonnaise, made from fresh and high-quality products, is useful, including for children.

It is difficult to imagine a festive table without your favorite salads with mayonnaise. Purchased sauce is unhealthy, it contains preservatives, fragrances, flavor enhancers. Dietitians advise to exclude this product for anyone who wants to stick to a healthy diet. There is another way out, lovers of the sauce can make it on their own. It remains to figure out how to make homemade mayonnaise.

The classic recipe for the sauce came to us from French cuisine. Initially, dishes with mayonnaise were available only to wealthy enough people. In Soviet times, the sauce gradually won popular love.

The flavor of the original sauce differs significantly from the current commercial product. The main ingredients of classic mayonnaise are as follows.

Eggs.
Vegetable oil.
Mustard.
Salt, sugar.
Acidifier: lemon juice or vinegar.

The main product for mayonnaise is vegetable oil; the taste of the final product depends on its quality.

Professionals do not recommend using only olive oil, it negatively affects the taste of mayonnaise, giving it a bitter taste. The best option is a 1: 1 mixture of olive oil and any other vegetable oil.

A large amount of oil makes mayonnaise a high-calorie product, so you should not consume it in large quantities. Another issue remains the use of raw eggs. A poor-quality product is hazardous to health, it may contain infectious agents.

Choose fresh eggs from proven, large producers. You should not buy domestic eggs produced by unknown farms, since the poultry in them could not undergo veterinary control.

The mustard for making mayonnaise can be prepared as a sauce or in powder form. The last option is safe: there are no additional food additives in it. It gives a spicy taste to mayonnaise.

Usually, lemon juice is used to make homemade mayonnaise. Among the vinegars, wine is preferred; it gives the sauce a bright taste.

The amount of salt and sugar offered in recipes can be adjusted to your liking. Store-bought mayonnaise contains a large amount of sugar, so people with diabetes are not recommended to consume it. In homemade mayonnaise, you can control the spice content and not add any ingredients at all.

Popular recipes

The main ingredients are identified, there are a large number of sauce recipes. Not only the components differ, but also the mixing methods, and the sequence of introduction into the composition. Let's consider the main options for the dish.

Classic recipe

The ingredients are as follows.

Refined vegetable oil - 200 ml.
Yolk - 1 pc.
Salt - half a teaspoon.
Sugar is a teaspoon.

As refined oil, you can take olive, sunflower, corn. The main condition is a soft taste. Before cooking, remove all food from the refrigerator and leave for 20-30 minutes. The temperature of the components should be the same and room temperature.

The preparation procedure is as follows.

Separate the yolk from the protein. Add salt and sugar to the yolk.
Beat until white foam appears.
Add oil in a thin stream, without stopping whipping.
Add vinegar.
Bring to the required consistency.

The thickness of the sauce depends on the amount of oil. You can add 1-2 tablespoons of water to make the mayonnaise thinner. The amount of salt and sugar can be changed according to the tastes of the hostess. This simple recipe won't be a hassle.

Quail eggs are in many ways superior to chicken eggs. With a reduced calorie content, they contain more vitamins and minerals. Thanks to the good immunity of quail, eggs do not contain antibiotics, like chicken eggs.

According to the latest scientific evidence, the safety against salmonellosis is questionable, so the product should be selected with special care.

Ingredients:

quail eggs - 6 pcs.;
refined vegetable oil - 1 cup;
vinegar - 1 tbsp. l .;
salt - half a teaspoon;
mustard - 1 tsp;
sugar - 1 tsp

The procedure is as follows.

Break eggs, add salt and sugar.
Beat until foamy.
Without stopping whisking, add oil in a thin stream.
Add mustard and vinegar.
Bring the sauce to the required consistency.

For the sauce, it is best to choose fresh eggs. Old ones can negatively affect the taste of the final product. The weight of an old egg is significantly less than that of a fresh one.

Vegetarian mayonnaise

Vegetarians and religious people alike will benefit from learning how to make mayonnaise lean. An important advantage of these recipes is their safety against salmonella.

The ingredients are as follows.

Refined vegetable oil - 0.5 cups.
Starch - 2 tbsp. l.
Vegetable broth or cucumber pickle - 0.5 cups.
Lemon juice - 1 tbsp. l.
Mustard - 1 tbsp l.

The cooking method is as follows.

Heat two tablespoons of broth, dilute starch in them. Pour into the stock broth.
Add salt, mustard, lemon juice to it. To stir thoroughly.
Beat, adding butter in a thin stream.
Bring to the desired consistency.

This mayonnaise is valuable for the absence of eggs and reduced calorie content. It is perfect for dressing salads.

How to make homemade mayonnaise healthy and safe for children? You can skip raw eggs and use cottage cheese.

The taste of mayonnaise on cottage cheese largely depends on the quality of the main ingredient. It is better to choose a creamier one, with a slight sourness. Then the sauce will turn out with a delicate, velvety taste.

The ingredients are as follows.

Cottage cheese - 100 g.
Refined vegetable oil - 2 tbsp. l.
Boiled yolk - 1 pc.
Mustard - half a tablespoon.
Lemon juice or vinegar - half a tablespoon.
Salt is on the tip of the knife.

The cooking method is as follows.

Rub the cottage cheese through a sieve, add the grated yolk, milk. To stir thoroughly.
Stir constantly and add vegetable oil.
Add salt, lemon juice, mustard. Mix until the desired consistency is obtained.
For density, you can add a little 1 tsp. vegetable oil. To thin the sauce - a little milk or water.

Curd mayonnaise will be an excellent dressing for salads and an ingredient for various snacks.

Milk mayonnaise

Milk sauce is perfect for those who are wondering how to make homemade mayonnaise without eggs. This recipe has a lower calorie content compared to the classic cooking option: part of the vegetable oil is replaced with milk.

The ingredients are as follows.

Milk - 100 ml.
Mustard - 1 tsp
Sugar - 1 tsp
Vinegar - 1 tbsp. l.

Bring the milk to a boil. Cool down. Add salt and sugar.
Whisk in vegetable oil in small portions.
After obtaining a homogeneous mass, add mustard, vinegar. To stir thoroughly.

The sauce will be an excellent addition to salads and appetizers, giving them a light creamy flavor. And most importantly, it is absolutely safe and can be used by children over three years old.

Provencal mayonnaise differs from ordinary homemade mayonnaise in the presence of mustard.

The ingredients are as follows.

Refined vegetable oil - 150 ml.
Yolk - 2 pcs.
Ready mustard - half a teaspoon.
Salt - a third of a teaspoon.
Vinegar or lemon juice - 1 tbsp l.

The preparation method includes the following steps.

Add salt, mustard, vinegar to the yolks. Beat until all ingredients are dissolved.
Add vegetable oil in a teaspoon, without ceasing to beat. After the first few spoonfuls, it can be poured in a thin stream.
Add vinegar.

The result will delight you with the classic taste of Provencal mayonnaise, which will be an excellent dressing for Olivier.

Garlic mayonnaise

A similar sauce is suitable for creating snacks, sandwiches, it will be an excellent cream for vegetable and meat cakes, for example, liver or potato cakes. It can be served with meat and fish, baked vegetables.

The ingredients are as follows.

Refined vegetable oil - 150 mg.
Chicken egg - 1 pc.
Garlic - 1 clove.
Salt - a third of a teaspoon.
Sugar is a third of a teaspoon.
Lemon juice or vinegar - 1 tbsp l.

The cooking method is as follows.

Beat the egg with sugar, salt.
Without stopping whisking, add vegetable oil in small portions. Start with 1 teaspoon and gradually work up to a thin trickle.
Add lemon juice or vinegar, finely grated garlic.
Beat until desired consistency.

Spicy aromatic sauce is perfect for meat, chicken, vegetable dishes.

The mild creamy taste of this sauce will appeal to cheese lovers. It will make the dishes hearty, it can be used to fill tartlets, various vegetable rolls, for example, eggplant.

The ingredients are as follows.

Refined vegetable oil - 200 g.
Yolk - 1 pc.
Hard cheese - 100 g.
Salt on the tip of a knife.
Sugar is a third of a teaspoon.
Lemon juice or vinegar - 1 tbsp l.

The cooking method is as follows.

Add salt and sugar to the yolk. Beat until white foam appears.
While continuing to beat, add the vegetable oil in a thin stream.
Add vinegar. Beat until desired consistency.
Grate the cheese on a fine grater.
Stir the cheese into the sauce.

The sauce turns out to be thick, hearty with a pleasant creamy taste. Consider the flavor of the cheese, especially when adding salt.

Tomato mayonnaise

An unusual sauce with the aroma of fresh tomatoes will surely decorate the dishes.

The ingredients are as follows.

Refined vegetable oil - 150 ml.
Yolk - 1 pc.
Salt is on the tip of the knife.
Sugar - half a teaspoon.
Lemon juice or vinegar - 1 tbsp l.
Tomato paste - 1 tablespoon

The cooking method is as follows.

Add salt and sugar to the yolk. Beat.
Gently stir in the butter in small portions.
Add lemon juice or vinegar. Mix.
Stir in tomato paste.

An interesting sauce is learned, which is suitable for appetizers and sandwiches. Tomato paste usually contains salt, so it is important not to oversalt the mayonnaise.

Using the technique in making homemade mayonnaise

Previously, sauces were whipped with a whisk, but with the development of technology, a blender came to the rescue. But the whisk should not be set aside. In his defense, we can say that such a slow whipping allows you to follow the process. Mixing too much homemade mayonnaise may flake and flake.

If a mixer is used to prepare the sauce, then it is better to reduce the working speed to the minimum. Carefully monitor the process so that no flakes form or delamination begins.

Professionals choose a submersible blender, it does not beat as much as a mixer, less air gets into the sauce.

Food should be at room temperature. Eggs from the refrigerator will not break. Therefore, it is better to prepare all the ingredients in advance.
Homemade mayonnaise is not suitable for thermal processing. Do not bake dishes with it, as the sauce will stratify.
Vegetable oil should be added slowly, otherwise the formation of flakes and delamination is possible.
When preparing the sauce, you can experiment with various additives: spices, herbs.
The sauce and dishes with it are stored in the refrigerator for no more than a day.
For children and pregnant, lactating women, you can only use recipes without raw eggs.

Raw eggs - how to reduce the danger?

Salmonella is found in the droppings of diseased poultry and gets on the eggshell. After 4-5 days, the bacterium gets inside and infects the contents.

Eggs must be chosen as fresh as possible, preferably factory-made. The production is subject to regular veterinary control, fresh eggs are treated with disinfectant solutions.

Store eggs separately from other foods. Wash thoroughly with soap before use.

Eggs with damaged shells must not be used to prepare mayonnaise.

Conclusion

Making homemade mayonnaise does not take much time and effort. Sauces will diversify the menu, make your favorite dishes even tastier.

Mother of two children. I have been running a household for over 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Mayonnaise is a traditional cold sauce, first prepared in France, but recognized and widely used around the world. Today it can be chosen for every taste in every grocery store or supermarket. But store-bought sauce, even the highest quality and expensive one, in addition to the main ingredients, contains many additives: preservatives, flavor enhancers, substitutes.

Self-made sauce can be an excellent alternative to industrial mayonnaise.

There are many recipes by which this product can be prepared: classic, vegetarian, low-calorie, with milk. With only five minutes of free time, and the necessary products, you can prepare a delicious healthy sauce and be sure of its naturalness.

It's important to know! To get a thick, pleasant mayonnaise of a uniform consistency, all the ingredients that are used to prepare it must be at room temperature.

Homemade mayonnaise: classic recipe. How to cook

According to the classic recipe, mayonnaise is prepared without various flavors, only from those products from which it was first created in the 18th century in France. Even an inexperienced housewife can make the sauce and will take no more than five minutes, and the thick consistency and delicate taste will surely delight everyone.

To prepare homemade mayonnaise sauce according to the classic recipe, you need only 5 ingredients:

vegetable oil (ideally refined olive, but easily replaceable with high-quality sunflower oil) - 1 glass;
vinegar 9% - 1 tsp;
two chicken egg yolks without cooking;
salt - 0.5 tsp;
sugar - 1 tsp

Today, many housewives demand homemade mayonnaise (classic recipe). How to cook it? Very simple!

Beat the products thoroughly. The mixer will do the job perfectly, but using a whisk or a wooden spatula is fine.

Wash eggs thoroughly with soap and boiling water.
Separate the yolks and place them in a deep bowl or saucepan.
Add salt and granulated sugar to the yolks.
Beat the mixture with a whisk or spatula until completely dissolved. The yolks should turn white.
Continuing to beat, pour in a spoonful of oil.
Add all the oil in small portions.
Add vinegar, beat for another 2-3 minutes until a solid consistency is obtained.

Note! In order to avoid delamination of the product, the addition of vegetable oil to the whipping agent should be slow and gradual.

Inserting too quickly can cause flakes and a runny sauce.

Homemade Mustard Mayonnaise Recipe

Most housewives consider this recipe for homemade mayonnaise to be classic. You will need:

200 ml of non-aromatic vegetable oil;
two yolks of chicken eggs;
9% table vinegar - 1 tsp;
ready-made mustard, preferably thick - 1 tsp;
salt - 0.5 tsp;
sugar - 1 tsp;

This is the recipe for the famous Provencal mayonnaise. It is prepared in the same way as the classic one, while mustard is added at the end of the whipping process.

Homemade mayonnaise without mustard

Mustard gives the mayonnaise sauce a spicy and pungent taste, but if its use is contraindicated due to possible allergic reactions or in baby food, this ingredient can be completely dispensed with.

The addition of pepper or finely chopped dill can add spice.

Quail egg mayonnaise at home

One variation of the classic homemade mayonnaise is a sauce made with quail eggs. The taste of the finished product differs little from the traditional one, but the use of quail eggs eliminates the risk of salmonella contamination.

The recipe assumes the use of the following components:

sunflower oil - a glass;
6 whole quail eggs;
apple cider vinegar, table vinegar - 20 drops;
salt on the tip of a knife;
mustard and sugar - 1 teaspoon each.

The ingredients are mixed with a mixer in the following sequence:

Sugar, salt are added to the contents of the quail eggs, everything is thoroughly beaten.
Oil is introduced slowly.
When the sauce acquires a homogeneous consistency, add vinegar and mustard and mix everything again.

Costs note that a delicious and high-quality sauce is obtained only from fresh eggs. They are twice as heavy as the old ones (weighing about 12 g).

Homemade mayonnaise: classic recipe with lemon. How to cook

Many housewives replace table vinegar in the recipe for mayonnaise sauce with lemon juice, this gives it its characteristic sourness.

For mayonnaise with lemon juice, you will need the following products:

1 lemon;
200-250 ml of vegetable oil;
2 yolks or 1 whole chicken egg;
1 tsp mustard, as well as sugar (it's not scary to do without these components);
half a small spoonful of salt.

To create a flavorful sauce, you must strictly follow the instructions:

Wash the lemon, cut off half and squeeze the juice out of it, 1 tbsp. into a deep-bottomed saucepan.
Pour in granulated sugar, salt, add mustard, mix everything intensively with a wooden spatula or fork.
Gently beat an egg or yolks into the resulting mixture, grind everything until a homogeneous mass is obtained.
Pour in the oil very carefully, whisking the food until it thickens.

Mayonnaise with lemon juice is ready! You can use it for your favorite dishes, enjoying the extraordinary taste.

Diet mayonnaise at home

Mayonnaise sauce, which is obtained by cooking according to classic recipes, is very high in calories - up to 650 kcal! Such calorie content is fraught with the danger of rapid weight gain with frequent eating.

Since the high calorie content of the product is due to the fact that it is based on vegetable oil, it means that in order to reduce the amount of calories, the sauce must be cooked without oil. You can take less high-calorie foods as a basis.

The recipe for dietary mayonnaise sauce, the calorie content of which is three times lower than usual, is as follows:

Given the calorie content of vegetable oil, when preparing mayonnaise, it can be replaced with cottage cheese.

100-120 g of cottage cheese (liquid or mixed with sour cream);
1 boiled chicken egg yolk;
0.5 tsp mustard;
a pinch of salt.

To prepare the sauce, you need to knead the yolk with mustard well, then with salt, then add cottage cheese little by little, mix everything until a homogeneous consistency. Add squeezed lemon juice, any spices to the resulting sauce.

Homemade mayonnaise: low calorie recipe

Another low-calorie version of the classic sauce is mayonnaise, made with yogurt or low-fat sour cream. The number of calories in it is even less - up to 148 kcal per 100 g of product.

You can also use sour cream instead of vegetable oil.

To prepare it you will need:

150 g of natural yogurt, sour cream can be used;
one yolk of a hard-boiled chicken egg;
0.5 tsp mustard, lemon juice (apple cider vinegar);
salt, spices on the edge of a teaspoon.

The cooking procedure is the same as in the dietary mayonnaise recipe.

In order to bring the taste of the low-calorie sauce as close as possible to the traditional one, reducing its energy value by half, it is recommended to replace half of the vegetable oil for the classic recipe with cottage cheese or sour cream. Then the list of ingredients will look like this:

100 g of refined oil (in a lighter version, olive oil is preferable);
100 g sour cream (cottage cheese, yogurt);
lemon juice or apple cider vinegar - 5-10 ml;
3 boiled yolks;
a pinch of salt;
5 g of sugar substitute, better than honey.

All products, except for oil, are ground, and then vegetable oil is slowly poured in, while gently stirring the mass.

Vegetarian mayonnaise: recipe

Since vegetable oil is allowed to be consumed by vegetarians, unlike butter, homemade mayonnaise can be prepared on its basis according to the classic recipe, excluding eggs only from the composition. You can try making a vegetarian mayonnaise sauce in vegetable oil with the addition of vegetable broth.

Vegetarian mayonnaise is prepared with vegetable broth

You will need:

2 tbsp. l. starch;
half a glass of warm vegetable broth (you can use cucumber pickle);
5 g lemon juice;
5 g mustard;
a pinch of salt and sugar.

Dilute starch in 20 ml of broth until complete dissolution, then pour it into the remaining broth. Add mustard, sugar, lemon juice, salt. Beat everything with a whisk, gradually pouring in the butter, whisking the mixture thoroughly.

The sauce turns out to be very thick and tasty, contains a small amount of calories, and it is also suitable as a salad dressing in fasting.

Homemade mayonnaise - recipe in a blender with vinegar

A hand blender will help you quickly make homemade sauce, which is just as thick and tasty as the store-bought one. Modern kitchen electronic assistants facilitate the work of housewives, allow you to easily and quickly, without putting in effort, to achieve the desired result.

To make mayonnaise sauce with vinegar, you need:

break one whole chicken egg into a blender cup;
add 0.5 tsp. granulated sugar, salt and mustard;
beat everything at the lowest speed until the mass becomes homogeneous, for 2 minutes;
pour 1⁄2 tsp. balsamic (wine, apple cider) vinegar;
Pour 100 ml of vegetable oil dropwise and beat for 3-4 minutes until a viscous consistency is obtained.

Note! Before use, homemade mayonnaise sauce prepared according to the classic and other recipes should be chilled for two hours in the refrigerator by transferring it to a glass jar.

Egg-free mayonnaise at home

If for some reason eggs are not eaten, then traditional mayonnaise cannot be included in the menu, because it necessarily contains eggs or egg powder. But you can replace it with a sauce that does not use eggs.

In terms of taste, it will in no way be inferior to store-bought mayonnaise or homemade mayonnaise prepared with the addition of eggs, since its taste depends on various additives: vinegar, mustard, lemon juice. Here's what you need to prepare:

100 ml sour cream (yogurt);
150 ml of sunflower oil;
5 g mustard;
10 g sugar;
5 g of salt, table vinegar;
turmeric (to add yellow color).

It is not forbidden to add a little starch (1 tsp), ground pepper or other spices.

Lean mayonnaise

During Lent, it is allowed to eat vegetable oil, but you cannot eat foods containing eggs and dairy products. That is why the use of the classic "Provencal" in the post is not good.

Lean mayonnaise can be made with soy milk

But the sauce made at home according to the following recipe can be safely eaten in Lent! Vegetarians will also like it. To prepare it, you need to take:

half a glass of soy milk;
half a glass of vegetable oil;
1 tsp. sugar, mustard, lemon juice;
a pinch of salt.

The components are whipped in a blender, mixer or manually with a whisk: first, the milk is mixed with sugar, salt and mustard, then butter is gradually poured into the mixture. Add lemon juice at the end.

Milk mayonnaise at home

Adding milk during the preparation of mayonnaise sauce is possible if there is a desire to make a low-calorie or vegetarian product - milk in the classic recipe successfully replaces eggs. For this you need:

half a glass of milk;
150 ml of sunflower oil;
5 g mustard;
10 g granulated sugar (or substitute);
5 g of salt and any vinegar.

Stir the milk with salt and sugar until they dissolve, then slowly, without stopping whipping, pour in the butter. After obtaining a mixture of thick, homogeneous consistency, add mustard and vinegar.

You should know! If the prepared product is not used completely on the day of preparation and it is planned to store it for several days, then the milk should be taken as fresh as possible, it is advisable to boil it. It is even better if it is UHT milk.

Calorie content of homemade mayonnaise

The calorie content of classic homemade mayonnaise is about 650 kcal, since it consists almost entirely of vegetable oil - one of the most high-calorie foods (890 kcal / 100 g).

The less oil in the composition, the lower its calorie content: the lean and vegetarian version of the sauce contains about 400 kcal. The energy value of homemade dietary mayonnaise sauce, in comparison with the classic one, is three times less and is only 200 kcal per 100 g.

Ducan mayonnaise

Every person who understands the intricacies of various diets will say with confidence that neither store nor homemade mayonnaise is contraindicated for any diet. But Pierre Ducan created an original recipe, which has become a classic for many and is recommended for use in dietary nutrition, in particular as part of a protein diet.

You can get a delicious mayonnaise with a minimum amount of calories if you prepare it as follows:

Boil 2 eggs and remove the yolks from them.
Mix them together and add 5 drops of lemon juice, 1 tsp. mustard.
Add 3 tbsp. l. cottage cheese and the same amount of kefir to the mixture and beat well.
At the end, for taste, you can put a pinch of salt, sugar substitute, ground pepper.

The calorie content of the sauce according to Ducan's recipe is only 150 kcal, so you can safely season a vegetable salad or pour over boiled meat or fish without harming your figure.

Homemade mayonnaise - recipe from Julia Vysotskaya

Yulia Vysotskaya, a popular TV presenter and culinary specialist, suggests making homemade mayonnaise sauce like this:

separate 2 raw yolks from the protein;
Ceil 2 cloves of garlic in a mortar, put the resulting mass to the yolks;
put a pinch of salt, half a teaspoon of mustard (if possible, Dijon), 1 tsp each. granulated sugar and apple cider (wine) vinegar;
beat the mixture thoroughly for a minute;
slowly pour in 150 ml of vegetable oil, without stopping the work of the blender, then another 200 ml, whisking everything for two minutes;
after acquiring the sauce of a thick consistency, whipping can be stopped, put the sauce in a glass jar, and put in the refrigerator.

Garlic and Dijon mustard give the mayonnaise sauce a spicy and unusual taste that compares favorably with the classic one.

Japanese mayonnaise recipe

In Japan, they make a sauce called Tamago-no-mono. It looks similar to classic European mayonnaise, but has a softer texture. Due to the addition of national spices to it, the Japanese sauce acquires an extraordinary specific taste.

It became possible to cook it yourself at home with the advent of Japanese food and stores in our country specializing in the sale of goods for making sushi. The main difference between the Japanese recipe and the classic one is that the Japanese make their mayonnaise based on soybean oil (you need 1 cup of it), rice vinegar (2 tablespoons) and white miso paste (50 g).

Japanese Mayonnaise Recipe Includes Japanese Lemon and White Pepper

In addition, you will need:

3 yolks;
zest of Japanese lemon;
ground white pepper;
salt on the tip of a knife.

The following cooking procedure should be followed:

Beat the yolks thoroughly with a whisk.
Add vinegar to the mixture, beat thoroughly.
Then, without ceasing to whisk the mixture with a whisk, pour in soybean oil drop by drop.
When the sauce thickens, add the miso paste, chopped lemon zest, pepper and salt.
Mix everything thoroughly again.

Tamago-no-mono is ready! You can use it to make sushi or pour it over rice noodles. Although it will also add a piquant taste and unique aroma to any other dishes.

Fish batter (simple recipe with mayonnaise)

Delicate airy fish batter can be easily prepared with homemade mayonnaise sauce. Everyone can choose a suitable cooking option: classic or dietary, with mustard or according to Ducan's recipe. A simple batter recipe provides:

150 g of any mayonnaise;
1 cup flour;
2 eggs;
half a glass of water;
salt and spices to taste.

Beat homemade mayonnaise with eggs and spices, then add water and flour in small portions. Beat the mixture thoroughly again with a whisk. The batter should have a consistency like sour cream. It is possible that all the flour will not be needed.

Add more vegetable oil to the mixture for thickness.

Why homemade mayonnaise does not thicken

Very often, inexperienced housewives, when trying to prepare mayonnaise, do not accurately observe the proportions of products. This leads to the fact that it turns out to be liquid.

You should know! The more vegetable oil in the mayonnaise sauce, the thicker it will be. Therefore, if the cooked product is not as thick as you would like, you need to add a little more oil to it and beat thoroughly.

Too thick sauce can be diluted by pouring a spoonful of warm water.

How much homemade mayonnaise is stored in the refrigerator

Hand-made mayonnaise should be immediately transferred to a clean glass jar and stored in the refrigerator. Since all components of homemade mayonnaise are natural, its shelf life is short - on average 3-5 days.

With each day of storage, the taste of the product is lost, the benefit decreases. Therefore, it is not recommended to do it in large quantities at once, it is better to spend five minutes preparing a new portion, and each time enjoy a fresh sauce.

PP (proper nutrition) - substitute for mayonnaise at home

Various additives are an integral part of the industrial production of mayonnaise, but they are unlikely to benefit the human body. In addition, the calorie content of store mayonnaise, depending on the mass fraction of fat, is 600-800 kcal / 100 g, which is a lot, especially for people who watch their weight.

Homemade mayonnaise, including the classic recipe (you already know how to cook it), is completely natural, and if you have problems with excess weight, you can use low-calorie and dietary mayonnaise sauces, which are widely used in the healthy nutrition menu. And this is their main advantage!

Making mayonnaise on your own is a snap. Don't be afraid to experiment! Trying to prepare sauce according to different recipes, you can find for yourself the recipe for the perfect mayonnaise sauce and always be completely sure of its naturalness.

And from this video you will learn the principles of making homemade mayonnaise: