Homemade mayonnaise that always comes out: recipe in a blender. How to make mayonnaise at home How to make mayonnaise yourself at home

Only experienced chefs know how to make mayonnaise at home. After all, there is no need for ordinary housewives to prepare such a fragrant sauce on their own. This is due to the fact that today it can be found not only in large supermarkets, but also in small shops. However, it should be noted that making mayonnaise at home does not take a lot of time. In this regard, experienced chefs recommend doing it yourself, and not purchasing a ready-made flavored product.

General information

Before talking about how to make mayonnaise at home, you should tell what such an ingredient is and what it is for.

Mayonnaise is perhaps the most popular sauce that can be added to almost any dish. This ingredient came to our country from Europe, more precisely from France. Once it was consumed only freshly prepared. But due to the rapidly growing popularity, they began to procure it for future use very soon. Mayonnaise is now sold in all stores.

How to make homemade mayonnaise?

Making the mentioned sauce yourself is not as difficult as it seems at first glance. All that is required is to acquire the right ingredients and then carefully process them.

So, before making mayonnaise at home, you should prepare the following ingredients:

• large village eggs - 7 pcs.;
• refined sunflower oil - 800 ml;
• ready-made mustard - 20 g;
• vinegar 3% table - 150 ml;
• granulated sugar - about 20 g;
• fine sea salt - about 15-20 g (to taste).

Preparation of ingredients

Making mayonnaise can take you 30 to 60 minutes. And before you start mixing all the ingredients, you should carefully process all the products. To do this, you need to break the chicken eggs and separate the whites and yolks into different dishes. Moreover, we do not need the first component, so you can safely freeze it, and then use it to prepare any dough. As for the yolks, it is recommended to leave them at room temperature so that they are completely warm. But refined sunflower oil should, on the contrary, be cooled a little in the refrigerator.

Mixing ingredients

How to make mayonnaise at home? To do this, you need to take an enamel or plastic bowl, put warm yolks in it, and then add mustard and fine sea salt. Having mixed the ingredients well with a wooden spatula, you should slowly add refined sunflower oil pre-cooled (to a temperature of 12-15 degrees) to them. In this case, the vegetable fat should be well emulsified, that is, break into small balls, which will be evenly distributed over the yolks.

As a result of such actions, you should get a rather thick and aromatic sauce that sticks well on a spoon. It should additionally add granulated sugar and table vinegar. Next, the mayonnaise needs to be thoroughly mixed again until smooth.

Features of the cooking process

It should be especially noted that mayonnaise in a blender cooks much faster, but it turns out much tastier. But if you do not have such a device, then all the components can be whipped by hand.

After the introduction of low-percentage table vinegar, the mayonnaise becomes much thinner. Moreover, it becomes white. If you do not want to use such a spicy product, then it can be quite easily replaced with freshly squeezed lemon juice or citric acid. It is advisable to store ready-made homemade mayonnaise in porcelain or enamel dishes only in the refrigerator.

How to use mayonnaise in cooking?

As you can see, to make mayonnaise at home, there is no need to purchase expensive and outlandish products. Moreover, in order to get a tasty and aromatic sauce, you should devote only a few minutes of free time to this culinary business.

Once the mayonnaise is completely ready, you can use it during the creation of any products. So, a homemade product is often used to prepare various salads, main courses and even baked goods. After all, mayonnaise added to the dough makes it very soft, crumbly, juicy and incredibly tasty. Try it and you will see for yourself.

Cooking low-fat homemade mayonnaise: a recipe with a photo

Those gourmets who carefully monitor their figure can prepare a light mayonnaise for themselves. As a rule, the fat content of such a homemade product does not exceed 50%.

So, a simple recipe for mayonnaise involves the use of the following components:

• cold drinking water - 3 glasses;
• large village eggs - 2 pcs.;
• ready-made mustard - about 4 dessert spoons;
• refined vegetable oil - about 1 liter;
• table vinegar 3% - 3 large spoons;
• wheat flour - 4 large spoons;
• fine granulated sugar - 4 large spoons;
• fine table salt or iodized salt - 2 dessert spoons.

The process of making a flavored sauce

It is quite easy to prepare mayonnaise, the calorie content of which does not exceed 300 energy units. To do this, you need to pour some water into a bowl, add wheat flour to it, and then stir thoroughly until smooth. As a result, you should get a mixture, the consistency of which is quite similar to thick sour cream.

Next, you need to put the remaining water on fire and bring it to a boil. Then pour the flour mixture into a hot dish and, stirring regularly, cook a kind of jelly. The resulting thick mass should be cooled at room temperature, add beaten chicken eggs, as well as salt, ready-made mustard, granulated sugar and table vinegar to it. All ingredients must be thoroughly beaten with a mixer until smooth.

At the end, you need to gently, continuously whisking, pour any vegetable oil (for example, corn, sunflower or assorted) in a thin stream into the resulting mixture. After beating the components until a homogeneous consistency, they should be put in an enamel or ceramic dish, sealed with a lid and placed in the refrigerator. After a couple of hours, chilled mayonnaise can be safely consumed in the form of a fragrant and very tasty sauce.

Features of making mayonnaise at home

Various ingredients can be added to Provencal mayonnaise at home. This will give your sauce not only a spicy and original taste, but also a beautiful appearance. Thus, minced garlic added to the finished product is ideally combined with meat dishes and crispy toasts. If the homemade sauce is prepared specifically for fish or seafood, then you can additionally add lemon zest, grated on a small grater, into it. If you plan to season chopped vegetables with it, then it is advisable to add finely grated cheese or chopped olives to it.

A simple and quick recipe for homemade mayonnaise

Provencal mayonnaise is, perhaps, the most favorite sauce not only for residents of our state, but also for other countries. In order not to purchase such a product in a store, you should make it yourself. For this we need:

• rustic chicken egg - 1 pc.;
• granulated sugar - dessert spoon;
• table vinegar 3% - dessert spoon;
• refined sunflower oil - about 200 ml;
• fine sea salt - about 1 g;
• spices, or rather allspice, ground and dried basil - add to taste.

We prepare mayonnaise on our own at home

Before starting to prepare such a sauce, you should take out all food, except oil, from the refrigerator in advance. After they are at the same temperature, you need to start mixing them. To do this, you need to take a deep blender bowl, and then break a large egg there, add fine sea salt, sugar and allspice. After beating the ingredients at medium speed, pour refined sunflower oil in a thin stream. At the end of this procedure, the homemade mayonnaise should thicken noticeably. If this does not happen, then a small amount of chilled vegetable fat should be added (about 30-50 g).

After the sauce has thickened, you need to pour a little table vinegar into it. In this case, the mayonnaise should acquire a light shade, and the taste should become a little sour, that is, it should not be as bland as butter. As a result of thorough mixing of all components with a blender, you should get the classic Provencal mayonnaise. If you want to make a more aromatic and rich sauce, then a small amount of ready-made mustard must be added to all of the above ingredients.

By the way, if you don't have a blender, you can use a regular hand whisk, mixer or food processor to make homemade mayonnaise.

The benefits and harms of home and store mayonnaise

When buying mayonnaise in a store, it should be remembered that for the safety of the product, manufacturers often add various additives and flavors to it. In this regard, in order to obtain a more useful and healthier sauce, it is recommended to make it yourself. After all, such a natural product is enriched with vitamins B, A and E, as well as PP. Moreover, homemade mayonnaise contains a large number of beneficial compounds, namely choline, calcium, magnesium, sodium, iron and phosphorus. However, it should be noted that it is highly discouraged to consume such a sauce every day and in large quantities. After all, it is quite high in calories, which can be bad for your slim figure. In addition, table vinegar, citric acid and mustard that are part of mayonnaise negatively affect the gastric mucosa. In this regard, store-bought sauce or sauce prepared at home is undesirable for those who have any problems with the digestive tract.

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 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 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 the 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 home 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.



Pour in a little lemon juice or vinegar to give the mayonnaise its characteristic taste.



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 produces 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, extends 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 toss them 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, goes well with 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.

Modern people are used to buying ready-to-eat foods. Often this is simply due to a lack of time, so it is easier for busy people to buy sauce in the store than to make mayonnaise with their own hands. But everyone knows that homemade dishes are always tastier and healthier. This article will discuss how to make mayonnaise with your own hands.

The history of the creation of mayonnaise

This product, familiar today, appeared a long time ago. The birthplace of mayonnaise is the capital of the island of Menorca. It was in the Mediterranean town of Mayone in the 18th century that the sauce familiar to modern man was first obtained.

In 1757, the island was captured by the French cardinal Richelieu. The soldiers, led by their commander, were attacked by the British. Then British troops laid siege to the city, and the French had to remain in the capital. Of the foods that ran out quickly, only olive oil and turkey eggs remained in large quantities. For the Duke and his soldiers, the chefs constantly cooked scrambled eggs and omelets. After some time, Richelieu got bored with the monotonous food, and he gave the order to come up with a new recipe. One of the chefs tried beating eggs with butter and added herbs and spices. The resulting sauce really liked the duke, and soon the recipe was sold throughout France.

Is aoli ​​sauce the first mayonnaise?

It is believed that the classic version of the sauce was invented in Mayon in the 18th century. However, long before that, chefs tried to make mayonnaise with their own hands. The inhabitants of the Mediterranean have always had olive oil and eggs, so residents have tried to mix these ingredients more than once. This is how the recipe for the modern aoli ​​sauce was born. It was invented in Spain. Then it was called ali-oli. Translated from Spanish, it means "garlic oil". The principle of preparation of the sauce is similar to the Mayon sauce, only a large amount of garlic was added to the mixture of beaten eggs and butter. Ali-oli turned out to be very rich, such a recipe is still alive and in great demand not only in Spain.

Which mayonnaise is considered noble?

Do-it-yourself noble mayonnaise is prepared without adding flour. To create a classic version, spices, lemon juice, salt, sugar, olive oil and egg yolks are used. Mustard is added to the Provencal sauce. However, to answer the question of how to make delicious homemade mayonnaise with your own hands, knowledge of the ingredients is not enough. The whole point lies in a special production technology.

How to make mayonnaise with your own hands?

To get a delicious homemade sauce, you need to know how to cook it properly. The snag of modern chefs is that there should be no bubbles in mayonnaise. Therefore, in no case should you use a mixer to prepare the sauce. The production technology is that the mayonnaise is whipped for a long time with one's own hands.

Main ingredients

To make mayonnaise with your own hands (a recipe with a photo is suggested in this article), you need egg yolks and vegetable oil (preferably olive oil). You will also need lemon juice, salt, sugar, and spices.

The special value of olive oil

The choice of oil should be taken with special responsibility and seriousness. By adding different types of oil to the sauce, you will get a varied and unique taste of homemade mayonnaise. If you prefer sunflower, then choose with the addition of olive. It is advisable to use premium oil. The packaging must indicate that the product is from the first cold pressing. The quality of the oil can be checked by placing it in the refrigerator. A good product will surely turn white and thicken. But after returning the oil to a room with room temperature, it should completely recover. If the product is of poor quality, diluted or squeezed from the seeds, then white flakes may fall out, etc. In this case, the emulsion is unlikely to work, all this can also affect the taste of the sauce.

Number of products

DIY mayonnaise (recipe below) is made from the following number of products:

1. Egg yolks - 1-2 pcs.
2. 150 ml of olive oil.
3. 1-2 teaspoons of powdered sugar or sugar.
4. Half a tablespoon of lemon juice.
5. A third teaspoon of salt.

You can also add a little mustard if you are making your own mayonnaise (recipe with photo is attached below). Then you get "Provencal".

Ingredient ratio

The number of products and their ratio are approximate values. It all depends on which sauce you like - thick or thinner, rich or lean mayonnaise. You can make any of them with your own hands. Mayonnaise with more oil can last longer.

The optimal ratio: 80% oil, 10% egg yolk, 5% lemon juice, 1-2% salt, 2-3% sugar. As an additional ingredient, mustard is added to homemade mayonnaise (it's not difficult to make it with your own hands). The ratio to the rest of the components is 5%. Experienced chefs advise against adding any other products to the sauce. It is often written on the labels that this or that mayonnaise contains milk, water, etc. You should not experiment and change the recipe. In this case, you may not be able to make mayonnaise with your own hands. The recipe with a photo, proposed by us, will definitely help you make a sauce with the required consistency and excellent taste.

Cooking process

First of all, you need to stock up on fresh eggs. Before buying a product, carefully study the label, check the date of manufacture. Egg yolks must be thoroughly ground with sugar. Some chefs use powdered sugar. Next, the resulting mass must be grinded with fine salt. After that, you can start the process of adding olive oil. It should be poured in gradually, in small portions. It is necessary to constantly stir the mass, but in no case should you whip the sauce. Otherwise, air bubbles will appear, which should not be in homemade mayonnaise. Then lemon juice is added to the mixture, it is advisable to use freshly squeezed. The resulting mass is mixed until smooth.

How to make delicious homemade mayonnaise with your own hands? Just knowing the recipe is not enough. The main secret of success is a special technology for mixing ingredients. Culinary experts call this process emulsification. It is about mixing oil particles with egg yolk. So that the oil does not combine into a single mass, but mixes with the egg, certain cooking conditions must be observed.

1. Foods should be at the same temperature.
2. Do not use a mixer, stir the sauce by hand. Of course, a blender or mixer will help break down the olive oil into small particles much faster, but mechanized tools will only worsen the overall taste of mayonnaise.

Hand emulsification is the best way to achieve the perfect tasty sauce. Mixing rules:

• to get the optimal size of oil particles - balls, you need to make fast rotational movements;
• olive oil is added very slowly, the rate of infusion is gradually increasing;
• rotational movements should start with slow ones with a gradual increase in tempo;
• stirring should be one-sided, preferably clockwise; it is not recommended to use technologies of mixing diagonally, figure eight, etc.;
• start pouring olive oil drop by drop; DIY mayonnaise can be spoiled very quickly by adding too much oil - as a result, you will get a liquid sauce that will combine into a single consistency, the mixture should resemble jelly.

Why doesn't homemade mayonnaise thicken?

Some chefs who have taken up homemade sauce are faced with such a problem - mayonnaise does not thicken for a long time. To avoid this, you need to correctly calculate the ratio of products. If the sauce remains runny, add a little oil. Some substitute olive for another vegetable. However, if you add a vegetable oil other than olive oil, the taste of homemade mayonnaise will be very different from the original.

Homemade mayonnaise additives

DIY diet mayonnaise can be diluted with some additives. It is better to use already tested recipes, in this case you will not have to translate products in vain if the sauce turns out to be tasteless. Mayonnaise with additives should not be stored even for a day, it quickly deteriorates. Better to cook and serve it straight to the table.

What Supplements Can I Use?

1. Gherkins. They are finely chopped and added to mayonnaise. This sauce will be an excellent addition to meat, boiled pork.
2. Horseradish. At least 1/5 of finely chopped horseradish is added to the finished sauce mixture. Better to use a freshly grated vegetable. Serve the sauce better with cold meats.
3. Tomato. A small amount of red pepper and tomato paste are added to the sauce. Homemade mayonnaise with tomatoes goes well with fish dishes - salads, fried fish, etc.
4. Fruits. There are several recipes for making mayonnaise with your own hands. A recipe with a photo will surely make you want to create a delicious sauce yourself. Some chefs prepare apple mayonnaise by adding fruit puree, a little lemon juice and dry wine to the mixture. Orange sauce is made from a mixture of eggs and butter with the addition of citrus juice and horseradish.
5. Onion. Mayonnaise with onions is easy to prepare, grated onions are added to the sauce mixture.
6. Garlic. Garlic mayonnaise can be made according to the previous principle, only crushed garlic and pepper are added instead of onions.
7. Dill. Dill mayonnaise, or "Spring" sauce, is prepared with the addition of dill. Most often it is served with vegetable salads.

Experienced chefs advise:

• Do not forget to add lemon juice to the sauce. Better to use freshly squeezed. It is the main acidic component of mayonnaise.
• Replacing lemon juice with vinegar is not worth it. The latter spoils the overall taste of the sauce. It becomes rough and has a persistent vinegar smell.
• Replacing olive oil with another vegetable is undesirable.
• A pinch of salt will help slightly set off the taste of homemade mayonnaise. Pour it gently, in moderation and to taste.
• Sugar must be added to mayonnaise a little at a time. To make the sweet component disperse faster, you can replace it with powdered sugar. You can deviate slightly from the original recipe. Experienced chefs sometimes substitute fructose for sugar. Depending on the dish with which mayonnaise will be served and taste preferences, you can add a mixture of chopped dried fruits instead of powdered sugar.
• The amount of spices should be in moderation. The cook must be delicate in this regard. Spices only complement the taste of mayonnaise. If, after tasting the sauce, a pleasant aftertaste appears, then all the ratios of the components are observed correctly.
• A standard set of herbs is usually added. Most often it is a chopped mixture of dill, pepper, basil and tarragon. Some add lemon zest. It all depends on individual taste preferences.
• When preparing Provencal, add a small amount of mustard. It is the main ingredient in a sauce with this flavor. Chefs advise using regular table mustard. Read the label carefully, there should be no additives in the composition.
• It is better to buy eggs not from store, but from village. The best homemade mayonnaise is obtained from chicken or turkey eggs with a bright yolk. Quails are suitable for a more sophisticated flavor.
• Eggs are checked for freshness before cooking. Separate the yolks from the whites in a separate bowl.

You can easily make homemade mayonnaise with your own hands (photos are presented in this article), knowing the correct ratio of products and the main technology. Even a beginner can make a delicious sauce, the main thing is to follow all the rules. Homemade mayonnaise will be a great addition to any meal!

Hello everyone! When preparing any festive table, for example, a very large amount of mayonnaise always leaves - for dressing salads and snacks. Why buy it when you can make a homemade one?

You will spend no more than 5 minutes preparing it, and you will get a delicate sauce much tastier than the store one. And the products for his recipe are always affordable and simple. And, of course, homemade is much better and healthier. You will not add any harmful preservatives there.

The only drawback is that it is impossible to store such a sauce for a long time. Typically, the maximum shelf life is 4 days. Therefore, choose the freshest products to extend this period. After all, you can cook it in advance, on the eve of the holiday.

You can make mayonnaise with or without eggs, or with milk, or even with brine from a can of canned peas. These are the miracles! Try to cook this delicate product in a couple of minutes and you will forget about the store one.

If you don't have a blender or mixer, use a regular kitchen whisk to whisk. It just takes a little longer.

Important! To prepare this sauce, all food must be fresh and at the same room temperature.

I present to you the simplest first option. Maximum 2 minutes and you will have a wonderful delicate sauce for dressing your dish.

Ingredients:

• Egg - 1 piece
• Refined vegetable oil - 250 ml
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon
• Lemon juice - 1 tablespoon

Preparation:

1. Break the egg into a bowl. Add salt, sugar, vegetable oil there and squeeze one tablespoon of juice from half a lemon.

2. Place the hand blender in the bowl and beat on a slow speed until the sauce is thick enough. When it thickens, move the blender from top to bottom to make it even softer.

3. Transfer the finished mayonnaise to a jar, close the lid and refrigerate. It should be stored for no more than 4 days. Therefore, do not do much, so as not to throw away the spoiled product later.

Classic step-by-step recipe for homemade mayonnaise with a mixer

In this recipe, we add mustard and vinegar. I use apple, but you can use regular table or wine. The vinegar will extend the shelf life of your homemade sauce to 10 days, but don't overdo it. And why? It quickly leaves me and I just prepare a new portion.

Ingredients:

• Egg - 1 piece
• Refined vegetable oil - 200 ml
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Mustard - 1 tablespoon
• Apple cider vinegar - 1 tablespoon

Preparation:

1. Break an egg into a prepared clean container. Add salt, sugar and mustard. Begin to beat with a mixer, gradually pouring in vegetable oil in a trickle.

2. When the sauce is more or less thick, add the vinegar and continue whisking. Beat until the mayonnaise is very thick. And then transfer it to the prepared dish. It turns out to be very tender and tasty.

How to make egg-free and mustard-free mayonnaise

Another way to make mayonnaise. This will be a light lean sauce without eggs and milk. We all sometimes use canned peas or beans, and drain the liquid as unnecessary. But in this recipe, it is she who we need.

Ingredients:

• Pickle with canned beans or peas - 350 ml
• Sugar - 1 teaspoon
• Salt - 0.5 teaspoon
• Odorless vegetable oil - 150 ml
• Vinegar 9% - 2 teaspoons

Preparation:

1. Drain the pickle from the canned peas or beans into the bowl where you will whisk the sauce. Add salt, sugar and vinegar. Whisk with a blender for a few seconds.

2. Then, while whisking with a blender, pour in vegetable oil in a thin stream. Whisk until the sauce thickens. If it is not thick enough, then you can add a little more oil and beat well again.

3. Our sauce is ready. If desired, you can add garlic, mustard or your favorite spices to it. Then it will also become fragrant. From the specified amount of ingredients, 0.5 liters of the finished product is obtained.

Milk mayonnaise recipe to make it look like a store

This option is also cooked without eggs. But, when choosing milk, be sure to look at its expiration date. You can take pasteurized, and then the sauce can be stored a little longer. And it tastes like a store. Try this method too.

By the way, you can also add fresh dill or other spices to the recipe. You will get a very tasty sauce for meat.

Ingredients:

• Milk - 100 ml
• Vegetable oil - 200 ml
• Lemon juice - 15 ml
• Mustard - 15 gr
• Salt - 0.5 teaspoon
• Sugar - 0.5 teaspoon

Preparation:

1. Pour milk into a beating glass and add vegetable oil. Whisk with an immersion blender until the mixture begins to thicken.

2. When the sauce is slightly thickened, add salt, sugar, lemon juice and add mustard. Beat everything well again with a blender. Literally 3-4 seconds and our sauce is completely ready.

3. It turns out a very nice and thick mayonnaise. If you wish, you can add your favorite spices to it and it will become even tastier, and no worse than the store one.

Cooking provencal mayonnaise at home

The well-known French Provencal is prepared according to the same principle and just as quickly. If you wish, you can add a little more mustard, this is at your discretion and taste.

Ingredients:

• Egg - 1 piece
• Refined vegetable oil - 300 ml
• Mustard - 0.5 teaspoon
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon
• Lemon juice - 1.5 tablespoon

Preparation:

1. Break the egg into a shaking bowl. Add salt, sugar, mustard and 1.5 tablespoons of juice squeezed from half a lemon.

2. Now lower the hand blender into the bowl and shake the mixture until it reaches the desired consistency in terms of consistency. In time it will take about 2 minutes.

3. From the bowl, transfer the provence to the prepared clean and dry dish. The output turns out to be somewhere around 200 gr. You can store such a sauce for 5-6 days, but I think it will leave you much earlier.

Video on how to make delicious mayonnaise at home

In the end, I have selected for you a detailed video recipe for making our homemade mayonnaise. I want you to clearly see the whole process and understand how easy and fast it is.

Ingredients:

• Egg - 1 piece
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon
• Mustard - 0.5 teaspoon
• Ground white pepper - 0.5 teaspoon
• Lemon juice - 1.5 tablespoons
• Odorless vegetable oil - 300 ml

Now you are convinced that it is done in a matter of seconds and it turns out to be very thick and incredibly tasty, and even healthier than the purchased one.

Try all the suggested options and choose the one that suits you best. Having tried homemade mayonnaise at least once, you will no longer want to buy it in the store. Yours will be better!

Despite the fact that mayonnaise was invented in France, our compatriots accepted and loved this sauce as if it were their own. It is added to salads, meat and fish are baked with it. Some even know how to cook pies with mayonnaise. This sauce is served to the table for absolutely any dishes, it is smeared on sandwiches. However, most housewives do not know how to prepare this French sauce, purchasing it in a store, where there is a risk of purchasing a product of not the highest quality. Meanwhile, it is not difficult to make mayonnaise at home, and the cooking process will not take much time. If all housewives knew the appropriate recipes and technology for preparing mayonnaise, they would probably prefer homemade sauce.

Cooking features

The skill of a culinary specialist can be judged by how tasty and aromatic sauces he can prepare. This is true when it comes to sauce, the preparation technology of which is distinguished by a high degree of complexity, but not to mayonnaise. Even a novice cook can make homemade mayonnaise, he just needs to find a recipe and take advantage of the advice of experienced chefs.

• For homemade mayonnaise, it is better to take homemade eggs, in the freshness and quality of which you are one hundred percent sure. Otherwise, there is a risk of salmonellosis infection, because raw eggs, or rather their yolks, are used to make mayonnaise. In addition, the eggs of domestic hens or layers grown on farms usually contain bright yolks, thanks to which the mayonnaise takes on an appetizing creamy hue. An additional advantage of such eggs is the higher content of vitamins and microelements.
• If you have to use store eggs to make mayonnaise, then you need to wash them thoroughly, this will minimize the risk of infection, since Salmonella can be found in chicken droppings, and therefore on the shell, but not in the yolk. A pleasant shade of mayonnaise, if desired, can be given with the help of turmeric, but you need to add it quite a bit, literally at the tip of a knife, otherwise the color will turn out to be too saturated.
• It is best if the products that need to be whipped to make the sauce are at the same temperature. The whipping container should also be at the same temperature, ideally at room temperature. Therefore, all the products that make up the sauce must be removed from the refrigerator in advance.
• In order to get a homogeneous sauce, the products that make up it are not mixed all at once, but gradually: first, beat the yolks. Then lemon juice or vinegar, salt and pepper are added to them. The oil is introduced in the last and in small portions. If the sauce flakes despite following the correct sequence, try increasing the number of eggs. To do this, beat the yolks again, and then add in portions, whipping, the sauce obtained at the beginning.
• It will be easier to get a smooth sauce if you work with a quality, large-sized whisk. The use of kitchen appliances is also permissible. If you are using a mixer, beat the food at low speed first. They need to be increased only at the stage of oil introduction.
• Do not use highly scented oil for mayonnaise. It is better to take olive oil, but the use of sunflower oil is permissible, as long as it is refined and deodorized.

The only drawback that homemade mayonnaise has in comparison with purchased mayonnaise is its short shelf life. If you used a lot of eggs, you need to use the sauce within 24 hours. If you use a small amount of eggs, the shelf life of homemade mayonnaise in the refrigerator can be increased to two days. For this reason, it is not worth preparing mayonnaise for future use - do as much as you can eat. If the recipe contains too many ingredients, they can be reduced, but always keeping the proportions.

Classic Mayonnaise Recipe

Calorie content of the dish: 2531 kcal, per 100 g: 590 kcal.

• vegetable oil - 0.25 l;
• chicken eggs - 2-3 pcs.;
• table vinegar (9 percent) - 5 ml;
• salt - 3-4 g;
• sugar - 5 g.

Cooking method:

• Wash eggs thoroughly in warm, running water and soap. Dry with a clean cloth.
• Separate the yolks from the whites. For mayonnaise, only yolks are required, whites can be used to prepare any other dish.
• Add salt and sugar to the yolks. Whisk them together. Beat until the yolks turn white.
• While whisking, pour in the vinegar.
• Whisk in the butter. You need to introduce it gradually, in a tablespoon, adding a new one only after the previous one has completely dissolved.

It remains to cool the sauce, pour into the gravy boat and serve. Classic mayonnaise can also be used to prepare any dishes, including as a base sauce for sauces with different flavors. This will happen, for example, if you add a few cloves of garlic, mustard, ketchup crushed by a press to mayonnaise.

Provencal mayonnaise

Calorie content of the dish: 2003 kcal, per 100 g: 591 kcal.

• vegetable oil (preferably olive oil) - 0.2 l;
• mustard (preferably Dijon) - 5 ml;
• chicken egg - 2 pcs.;
• salt - 3-4 g;
• sugar - 5 g;
• wine vinegar (3%) - 15 ml.

Cooking method:

• Break the washed eggs, separating the yolks from the whites.
• Beat the yolks with a whisk, adding salt and sugar to them, until a light shade is obtained.
• Add mustard. Beat until smooth.
• Gradually add the butter, whisking the sauce all the time with a whisk or mixer.
• Pour in the vinegar. Beat for another 5 minutes.

Mayonnaise "Provencal" in comparison with the classic version has a more piquant taste due to the introduction of mustard into its composition.

Mayonnaise with lemon juice

Calorie content of the dish: 2022 kcal, per 100 g: 449 kcal.

• vegetable oil - 0.2 l;
• lemon - 1 pc.;
• chicken egg - 2 pcs.;
• salt - a pinch;
• sugar - 5 g;
• mustard (optional) - 5 ml.

Cooking method:

• Wash your eggs. Separate the yolks and place in a clean bowl.
• Wash the lemon. Cut it in half. Squeeze the juice into a clean bowl and strain it.
• Pour salt and sugar into a bowl of yolks. Whisk them - the mass should lighten.
• Add mustard, beat until completely dissolved.
• Pour in lemon juice. Whisk until the mixture is completely smooth.
• Whisk, adding butter in small portions, until the butter runs out and the sauce is smooth.

The mayonnaise prepared according to this recipe is much better than the classic one suitable for fish and for some types of vegetable salads.

Quail egg mayonnaise

Calorie content of the dish: 2411 kcal, per 100 g: 695 kcal.

• vegetable oil - 0.25 l;
• quail eggs - 6 pcs.;
• apple cider vinegar (6 percent) - 10 ml;
• mustard powder - 5 g;
• sugar - 5 g;
• salt - a pinch.

Cooking method:

• Wash and break the quail eggs into a bowl. It is not necessary to separate the yolks from the proteins - according to this recipe, the eggs are used entirely.
• Add salt and sugar to the eggs. Beat them with a whisk or mixer until they are light.
• Add mustard diluted with vinegar. Whisk for 2-3 minutes.
• Pour in a tablespoon of oil, beat until smooth. Add another spoonful of butter and whisk again. Continue adding butter, whisking the sauce at the same time, until the butter runs out.

Some consider this mayonnaise recipe to be dietary, but this is a misconception - its calorie content is not much less than that of the classic one.

Low calorie mayonnaise

Calorie content of the dish: 1289 kcal, per 100 g: 335 kcal.

• vegetable oil - 100 ml;
• low-fat sour cream or unsweetened yogurt - 100 ml;
• lemon juice - 10 ml;
• chicken egg - 3 pcs.;
• salt - a pinch;
• low-calorie sweetener - in an amount equivalent to 5 g of sugar.

Cooking method:

• Boil the eggs, remove the yolks and mash them with a fork.
• Add salt, sweetener dissolved in a minimum amount of water and lemon juice to the yolks. Rub thoroughly.
• Add sour cream and stir or beat until smooth.
• Add butter in small portions, without stopping whipping the sauce with a whisk or mixer.

This mayonnaise will be about one and a half times less high-calorie than traditional mayonnaise. But if you wish, you can find a more dietary option.

Diet mayonnaise

Calorie content of the dish: 191 kcal, per 100 g: 87 kcal.

• Greek yogurt - 150 ml;
• chicken egg - 1 pc.;
• lemon juice - 5 ml;
• mustard - 2-3 ml;
• pepper - on the tip of a knife;
• salt - a pinch.

Cooking method:

• Hard boil the egg, cool, peel. Remove the yolk from the egg and place it in a small bowl.
• Mash the yolk thoroughly with a fork.
• Put mustard to the yolk, add pepper, salt, lemon juice and rub everything thoroughly so that the consistency is uniform.
• Place unsweetened yogurt in a bowl of yolk. Stir well with a spoon, then whisk lightly with a whisk or mixer.

The sauce prepared according to this recipe, which resembles a real one in taste and appearance, can be called a useful product. It will not harm your figure. So if you like mayonnaise, but cannot afford to eat fatty foods, you should pay attention to this particular recipe.

Lean mayonnaise

Calorie content of the dish: 1054 kcal, per 100 g: 405 kcal.

• potato starch - 40 g;
• vegetable oil - 100 ml;
• vegetable broth - 100 ml;
• lemon juice - 5 ml;
• mustard - 5 ml;
• sugar - a pinch;
• salt - a pinch.

Cooking method:

• Pour off 100 ml of broth and cool to room temperature. Dissolve the starch.
• Heat the remaining broth slightly, pour in the broth with starch in a thin stream, stir. As soon as the broth begins to thicken, remove it from the heat and cool.
• Add mustard, salt, sugar, lemon juice to the broth. Whisk.
• While continuing to beat, gradually add the vegetable oil.

Mayonnaise prepared according to this recipe can be served in the fasting table. Vegetarians should also pay attention to it.

Video: homemade mayonnaise, 3 recipes

Video: Top 5 Lean Mayonnaise Recipes!

Even an inexperienced housewife can cook mayonnaise at home, if only she strictly adheres to the technology. In addition to the classic recipe, you can use its variations to give the sauce a more piquant taste or reduce its calorie content.