No matter how many legends go about the origin of the spicy favorite sauce mayonnaise, they are all united by the name of the French city of Mahon and, of course, the origin through French cuisine since at the end of the 18th century, until the not known and expensive sauce, which could at that time afford only aristocrats, stepped across Europe to become the most fashionable sauce for cold snacks. And already at the beginning of the 19th century, with the light culinary hand of the famous chef Olivier, a new version of mayonnaise appeared with the addition of mustard and the secret composition of seasonings, which are now irrevocably lost. It is mustard that modern mayonnaise owes its special piquant taste, airy tenderness, shelf life and ease of preparation. It is this version of the mayonnaise that has received the name "Provencal sauce from Mahon" - "Provencal" mayonnaise - Provencal sauce.

Nowadays, the production of mayonnaise in an industrial way, thanks to modern preparation technology and plastic packaging, has reached an unprecedented scale in terms of range, price, and fillers like "tartar". But the same widespread use in its production of all kinds of additives and emulsifiers, storage stabilizers, all kinds of "E", increases the interest of home cooks in making mayonnaise at home, where only natural ingredients are used, because of its excellent taste and first freshness, even though to significantly reduce the shelf life in the refrigerator.

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

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

Supporters of home-made mayonnaise amicably state that its only drawback is the time spent, which is more than offset by the undeniable benefits in the end. And as for the reduction of shelf life, so it needs to be done so much in order to use it quickly. You can prepare homemade mayonnaise using modern fashionable DEVICES or in the old way - with an ordinary whisk. They say that it turns out this way for some reason tastier.

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

Ingredients for making classic mayonnaise at home:

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

According to the home recipe, prepare classic mayonnaise as follows:

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

We remind you that storing homemade mayonnaise, in which there are no storage stabilizers, does not need to be long and strictly in the refrigerator - a perishable product.

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

Ingredients for making whole fresh egg mayonnaise:

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

According to a homemade recipe, whole fresh chicken egg mayonnaise is prepared like this:

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

Keep refrigerated. Connoisseurs of gourmet cooking claim that such a high-speed method of whipping mayonnaise degrades its taste.

Homemade milk mayonnaise recipe

Milk mayonnaise also has a place to be. In the process of whipping milk, in contact with other recipe ingredients, becomes really thick, without losing in the least in taste compared to its traditional varieties.

Ingredients for making milk mayonnaise:

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

According to the home recipe, prepare mayonnaise from milk like this:

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

And milky, without the participation of eggs, a pleasant mayonnaise neither in appearance nor in taste will yield to its classic version. How is this suitable for those for whom eggs are contraindicated for any reason?

Homemade mayonnaise on quail eggs

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

Ingredients for making homemade quail egg mayonnaise:

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

According to the home recipe, cook mayonnaise on quail eggs like this:

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

The finished mayonnaise must be placed in the refrigerator for cooling and thickening. If it is not fully used, then continue storing it again in a refrigerator.

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

Ingredients for making a simple homemade mayonnaise:

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

According to a simple recipe, homemade mayonnaise is prepared like this:

1. Break a fresh egg into a deep bowl and beat it with a blender or better with a mixer, adding vegetable oil in a thin stream. Add the next minimum portion of oil after the previous portion has been completely beaten, gradually increasing the mixer speed to maximum.
2. In the course of whipping, the mass of the sauce will change in color, become thick and uniform, and you need to continue whipping until the consistency of mayonnaise you need is obtained. If the mass seems thin, add a little more vegetable oil and continue the whisking process until the desired consistency.
3. Now is the time to add black pepper, prepared mustard, lemon juice, granulated sugar and table salt, according to your taste. Taste the resulting sauce - add the missing one and whisk again. Mix everything completely and use homemade mayonnaise as directed.

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

At first glance, most homemade mayonnaise recipes are very simple and similar - and this is true. Why, then, for some, not everything goes well. With all the simplicity of home-made this popular sauce, it is very important that all products for its preparation are fresh and always at room temperature, so that the mayonnaise is whipped quickly and luxuriantly.

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

Special requirements for vegetable oil - the main ingredient in any mayonnaise. The best option is extra virgin olive oil, extra virgin olive oil and refined sunflower oil are also acceptable.

• Add salt to a minimum and it is better to add extra or ordinary finely ground salt. Sugar, too, can not be overdose and it is better to use powdered sugar.
• You can use fresh lemon juice or table vinegar to acidify your homemade mayonnaise as directed in the recipe. Mustard is an optional ingredient, for an amateur, and for creating a "Provencal" mayonnaise.
• You can add various additives to the ready-made mayonnaise: finely chopped pickled cucumbers, olives, olives or spices as you prefer.

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

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

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

Adding your favorite seasonings to the base mayonnaise enriches it with a variety of flavors. For fried dishes, mayonnaise with the addition of chili pepper is very good, for which add a little jalapeno stigma to it, stirring everything intensively. Adjust the severity of the mayonnaise with the dosage of the additive. By adding dried tomatoes chopped with a blender to mayonnaise and stirring it until smooth, you will get an excellent sauce for mushrooms, pasta and cheese. A mixture of homemade mayonnaise and dried ground basil is good as a seasoning for ham, rice and seafood.

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

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

Possible variants of mayonnaise for those suffering from diabetes mellitus, when sugar is excluded from its ingredients. For vegetarians, eggs are excluded from mayonnaise. The food industry is already producing mayonnaise for fasting people without eggs and without milk. Perhaps the greatest advantage of homemade mayonnaise, due to its freshness, naturalness and high quality of its ingredients and its own freshness, is that such a product can be included in small doses in baby food.

Let's cook today 3 options for homemade mayonnaise- one of the most popular sauces.

Many believe that mayonnaise is a very harmful product and there is some truth in this, especially if you use it without restrictions and do not think about what the store sauce is made of.

And if mayonnaise cook at home without any "chemistry" of the available and useful products, and at the same time do not abuse it, then we will get not only delicious and tender sauce but also completely natural.

To make homemade mayonnaise, we need:

Ingredient List:

Olive mayonnaise "Provencal"

• 1 egg
• 200 ml. vegetable oil
• 50 ml. olive oil
• 2 tbsp white wine vinegar
• 1 tsp Sahara
• 1/2 tsp salt
• 1/2 tsp mustard
• white pepper (optional)

Mayonnaise on yolks with lemon juice

• 3 yolks
• 250 g vegetable oil
• juice of 1 lemon (2 tablespoons)
• 1.5 tsp Sahara
• 1 tsp salt
• 1 tsp mustard

Mayonnaise without eggs in milk

• 150 ml. milk
• 300 ml. vegetable oil
• 1 tbsp. l. lemon juice (vinegar)
• 2 tsp Sahara
• 1 tsp salt
• 1 tsp mustard

HOME MAYONNAISE, 3 step-by-step homemade mayonnaise recipes:

So let's get started, first let's prepare olive mayonnaise "Provencal", for this we will use a submersible blender.

Gently beat the egg into a glass for a blender, being careful not to damage the yolk.

We pour out your favorite oil (sunflower, corn, rapeseed, cottonseed, etc.), I have refined sunflower oil.

Add olive oil, according to the recipe, it should be no more than 1/4 of the total amount of oil, otherwise the mayonnaise will taste bitter.

Put ready-made mustard into a glass, preferably Dijon mustard.

Pour in salt, sugar and white pepper.

Pour out the white wine vinegar; instead of vinegar, you can use regular vinegar, apple cider or lemon juice.

Then the blender can be raised and mixed vigorously until a smooth sauce is formed.

The more power your blender or mixer has, the easier and easier it is to make mayonnaise.

Our Provencal olive mayonnaise is ready and took only 3 minutes to prepare.

Pour fresh yolks into a tall glass or bowl, preferably from homemade eggs, add ready-made mustard, pour salt and sugar.

Turn on the mixer and beat at high speed for 30 seconds.

Then, without stopping whipping, in several steps, in small portions, pour in refined sunflower oil, whipping well each time, while the mass will begin to thicken and brighten.

The thickness of the mayonnaise depends on how much oil you add.

The more oil, the thicker the mayonnaise.

Now add lemon juice and beat well again until a smooth sauce is obtained.

After adding acid, the mass becomes even lighter.

I spent 6 minutes preparing it.

Due to the use of yolks from home eggs, the mayonnaise has acquired a yellowish-creamy color and a very delicate texture, as befits mayonnaise.

Note that for the successful preparation of mayonnaise, you must use food at room temperature, so do not forget to get them out of the refrigerator in advance.

Now let's prepare an easy one mayonnaise without eggs in milk

Pour milk, vegetable oil into the blender bowl, add mustard, and add salt and sugar.

We lower the blender to the bottom of the glass and beat the mass at maximum speed until a homogeneous emulsion is obtained.

Mayonnaise is prepared at home very quickly, literally in a matter of minutes, it must be stored in the refrigerator, in a closed container for no more than 3 days, so you should not cook it in large quantities for future use.

Then add lemon juice and beat a little more.

It took me less than 3 minutes to make this sauce.

This version of mayonnaise does not differ at all in taste and consistency from the store one.

So, friends, I showed you 3 basic recipes for making mayonnaise.

But this sauce has a lot of derivatives.

Mayonnaise can be mixed with yogurt, sour cream, add gherkins, herbs, garlic, paprika, olives, capers, lemon zest, as well as tomatoes, onions and sweet peppers.

Mayonnaise is not only a dressing for salads and snacks, it is used for preparing cold dishes from meat, fish, poultry, for some hot dishes, and with its addition, they prepare all kinds of baked goods.

Try making mayonnaise at home and choose your favorite taste.

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Dina was with you. Until next time, until new recipes!

HOME MAYONNAISE, 3 homemade mayonnaise recipes - recipe video:

HOME MAYONNAISE, 3 recipes for mayonnaise at home - photo:

Today mayonnaise can be bought at any store. This sauce has become indispensable for the majority, because mayonnaise is a tasty, universal component of so many dishes.

But in truth, mayonnaise is not the healthiest thing to eat. If you read the composition of mayonnaise on the label, you can see that in addition to the mandatory ingredients, there are a lot of various additives of chemical origin, which allow this sauce to be stored for a long time on store shelves and to have certain taste qualities.

Today we will tell you how to make homemade mayonnaise with your own hands, how to make homemade mayonnaise quickly and effortlessly, using simple products that you will definitely have in your kitchen.

The delicious mayonnaise that you make at home will be much healthier and even better than the store sauces.

Delicious and simple homemade mayonnaise: recipe, preparation

• 1 - 2 eggs
• 1 tsp mustard (with a slide)
• 1 tsp Sahara
• 1 box l. salt
• 1 tbsp. l. vinegar or lemon juice
• 0.5 l. sunflower oil
• 2 tbsp water

To properly prepare homemade mayonnaise with your own hands, the best option is to take a blender. It is with a blender that you can make mayonnaise at home, and you will undoubtedly get it. If you take a whisk or mixer, with which the hostesses also make mayonnaise, you will make the mayonnaise longer, and there is a risk that you will not get it.

To make homemade mayonnaise with a blender, you need to prepare the products in advance so that they have room temperature.

Take in the eggs, then add the mustard, salt and sugar. After that, put the blender in a bowl for beating, and add vinegar, sunflower oil and water.

When all the ingredients are assembled, we begin to beat the mayonnaise with a blender, without lifting the blender from the bottom of the container. Beat the homemade mayonnaise first from the bottom, when you see the eggs start beating, slowly lift the leg of the blender, covering the other ingredients as well.

Beat the mayonnaise until smooth. Within two minutes, your homemade mayonnaise is ready with your own hands. Place the cooked sauce in the refrigerator to thicken.

You can experiment and add other ingredients to the sauce to add flavor and flavor to the mayonnaise.

We hope our simple and super quick homemade mayonnaise recipe becomes an indispensable recipe in your cookbook.

Create delicious new dishes with healthy homemade mayonnaise in two minutes.

The shelf life of homemade mayonnaise is up to 4 days.

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

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

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

For example, recently it was necessary to prepare a gala dinner for late guests. And at some point, I discovered that there was no mayonnaise or sour cream at home. And then a recipe for homemade mayonnaise came to my mind, which is prepared in a matter of minutes, and is much more useful than the "chemically" store-bought one.

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

Consider the classic version of making a basic home product. It can also be prepared using a regular whisk, but it is still recommended to use a hand blender to speed up the process.

We need:

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

Preparation:

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

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

2. Immerse the blender in a container and beat the contents thoroughly until smooth.

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

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

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

5. Transfer the resulting product into a glass, tightly sealed container and cool.

And even if such mayonnaise is stored for only a few days, you will be sure that no preservatives, stabilizers or artificial colors are mixed there.

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

How to make mayonnaise without eggs in a blender

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

However, it turns out that you can make a great product without eggs. And not only that, it turns out to be so tasty that the whole family is happy to eat it by the cheeks!

Don't believe me! Judge for yourself!

We need:

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

Preparation:

1. In a high container, mix butter and milk.

Do not forget that absolutely all ingredients should be at room temperature. If you just took them out of the refrigerator, then you may not get the sauce of the desired consistency. Moreover, it can also delaminate.

2. Gently add salt and lower the mustard mixture.

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

3. Lower the hand blender almost to the very bottom and beat until a homogeneous emulsion is obtained.

4. Without stopping whipping, pour in lemon juice, which will help the mixture thicken right before our eyes to the state we are accustomed to.

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

Homemade egg-free sauce recipe in 5 minutes

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

In this case, it turns out not quite mayonnaise, but more sauce. It tastes more of the sour notes of lemon.

We need:

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

Preparation:

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

2. Mix the prepared mustard with 1 tsp. the combined butter and mix thoroughly with a whisk.

3. Into this mixture in small portions, slowly add some of the oil and beat well so that the mass does not stratify.

If you immediately add a large amount of oil, then the emulsion will separate from the very first steps and it will not be possible to fix it!

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

The emulsion whitens slightly when injected with lemon juice, but not much.

5. Gradually add all the remaining butter in small portions, without stopping whipping the contents.

Since the main secret of lean mayonnaise lies in the methodical whipping of mustard with butter, it can be used even with limited nutrition for medical reasons and during weight loss diets.

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

Cooking mayonnaise in a blender with vinegar

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

We need:

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

Preparation:

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

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

3. Beat the egg mixture with the special attachment of a blender at the highest speed until it thickens and becomes a uniform lemon color.

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

5. Pour in a thin stream of vinegar, do not stop using a blender.

6. Send the resulting mixture to cool for half an hour so that it thickens. Then it can be served.

The product is thick and appetizing.

Homemade mayonnaise on yolks

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

We need:

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

Preparation:

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

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

3. Without stopping whisking, pour in half of the oil drop by drop, so that the result is a homogeneous egg-oil mixture.

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

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

6. Put the prepared mass in a tightly sealed container and leave to cool.

It is worth remembering that such mayonnaise should be eaten in the first couple of days, until the yolks go bad. And it seems much tastier when fresh!

Delicious recipe on quail eggs

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

But many mothers consider quail eggs to be much more useful for the body of the younger generation. And the children themselves are happy to eat these little "spotted kokushki". Therefore, home cooking with children will become much more fun.

We need:

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

Preparation:

1. Crack eggs and place them in a blender bowl. Make sure that no shells fall inside.

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

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

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

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

5. Add a pinch of ground pepper and stir at low speed.

6. Cool for 30 minutes and you can eat.

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

How to make mayonnaise with dry mustard in a blender

Most of the recipes include ready-made mustard. And if there is no such thing in the refrigerator? A good solution is to use regular dry mustard powder.

We need:

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

Preparation:

1. Mix both oils in a separate large mug.

2. Beat the egg into a blender bowl.

3. Put there mustard powder with salt and sugar.

4. Beat until foamy on medium high speed.

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

6. Add apple cider vinegar and beat until thick.

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

7. Transfer to storage container and refrigerate.

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

Lean flour mayonnaise

Another interesting recipe was found when I wanted something tasty for the Lenten week. Surprisingly, it’s true - a great salad dressing can be made with ... flour!

We need:

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

Preparation:

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

2. Stir thoroughly to obtain a homogeneous creamy gruel.

Be sure to watch that there are no lumps of flour, otherwise the taste will be irrevocably ruined.

3. Pour in the remaining water, stirring well.

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

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

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

7. Without stopping whipping, add in portions to the flour mass.

8. Continue whisking until desired consistency.

9. Transfer the resulting lean mayonnaise into a clean dish and close with a tight lid so that no air gets in.

The taste is quite peculiar, very similar to the American store for vegetarians, but it goes well with vegetables in salads.

How much can you store homemade mayonnaise

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

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

But what if you have done too much and do not eat at once?

According to sanitary standards, it is permissible to store the prepared emulsion in a clean, tight-fitting glass container at a temperature of 4 - 7 ˚С, with a maximum humidity of 75%.

Even if these conditions are met, you can store it for only 3-7 days.

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

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

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

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

Bon appetit and wholesome healthy dressings for your culinary creations!

Diets and healthy eating 02.08.2017

Dear readers, few of us do not use mayonnaise for dressing salads, snacks and other dishes. And I am no exception. I will not say that mayonnaise is a frequent guest on our table, but nevertheless we often use it on holidays.

The easiest way is to buy mayonnaise from the store. But let's think about how much chemistry, preservatives it contains, what products are used for its production? And why don't we make the mayonnaise ourselves? Such mayonnaise will definitely be more useful, besides, we can choose the products for its preparation ourselves and vary the composition of the recipe, add something to our liking. Everything is simple, affordable and cheaper than in a store.

Today we will talk about how to make mayonnaise at home. Natalia Groznova will share her recipes on the pages of my blog. I give her the floor.

Recipe history

Good afternoon to all readers of Irina's blog. Let's take a look at history first. An irreplaceable white sauce, mayonnaise, got its name from the capital of the Spanish island of Menorca - Mahon. The French Encyclopedia describes this historical event as follows. The French duke of Richelieu conquered Mahon in 1758. At that time, the team ran out of food supplies. The exceptions were olive oil and chicken eggs. Usually omelets were made from these components, which the French officers were pretty tired of. Then Richelieu ordered the chef to diversify the menu and cook something new. The resourceful cook beat eggs with butter and seasoned the resulting mixture with salt and spices. Thus, the world famous white sauce was born.

Today mayonnaise is the most famous sauce in the whole world. It is widely used in modern cuisine. Skillful housewives have learned how to cook it on their own at home using a mixer or blender. The whisking process can also be performed with an ordinary hand whisk, it will only take more time.

And French sauce is prepared in very different ways. They make it on yolks, on whole eggs, vegan without eggs, in olive or vegetable oil, with spices and additives ... In a word, there are many variations, and we will consider some of them today.

The benefits and harms of homemade mayonnaise

It should be noted that homemade mayonnaise consists exclusively of natural products: oil, mustard, eggs, salt, vinegar. Obviously, there is nothing harmful in these products. Doubts can be caused only by mustard, but in small doses it improves digestion. Also, constant controversy arises over vinegar, but to keep the effect to a minimum, you can use apple cider vinegar or balsamic vinegar.

Homemade mayonnaise made from fresh, solid and high-quality products is easy to digest and is useful for absolutely everyone, including children. The only indisputable drawback of the product is its high calorie content and fat content, therefore it is not recommended to consume it in large quantities. A harmless daily serving is 1 tbsp. l. in a day.

Homemade mayonnaise recipes

Classic recipe

Ingredients

• olive oil - 160 ml;
• eggs - 1 pc.;
• lemon juice - 1 tbsp l .;
• sugar and salt - 0.5 tsp;
• mustard - 1/4 tsp

Preparation

To make mayonnaise at home, you will need a deep dish, a mixer, a blender, or a hand whisk.

Break the egg into a bowl. Add mustard, salt, sugar. Use a cream whisk mixer or hand blender.

Beat eggs until fluffy. While whisking, gradually pour in the olive oil in a thin stream. The mass should thicken and acquire the consistency of mayonnaise.

Classic homemade mayonnaise will never be as white as a store-bought mayonnaise. Therefore, add lemon juice to the mass. It will also add a light piquant sourness.

Beat for another 15 seconds. Homemade mayonnaise is ready.

Store mayonnaise in a cool place in a closed container for no more than a week. If it contains additives, the shelf life is halved.

Mayonnaise on yolks

Ingredients

• egg yolk - 1 pc .;
• mustard and apple cider vinegar - 0.5 tsp;
• a pinch of sugar and salt;
• olive oil - 100 ml.

Preparation

Break the eggs. Separate the yolks, add mustard, salt, sugar to them. Beat the food with a mixer / blender until smooth. Add olive oil gradually.

As soon as the mass starts to stick to the whisk, the mayonnaise is ready. The last step is to add apple cider vinegar.

Homemade mayonnaise in a blender. Step by step recipe

Ingredients

• refined vegetable oil - 400 ml;
• eggs - 2 pcs.;
• table vinegar - 1 tbsp. l .;
• salt.

Preparation

Place vegetable oil, chicken eggs, vinegar and salt in a blender bowl. Lower the blender attachment so that it rests on the bottom and turn on the appliance. The blender knives will begin to beat the eggs, then they will pick up the butter, and the mixture will change color before our eyes. Continue the process to thicken the mixture evenly. Season to taste.

You can clearly see how to make healthy homemade mayonnaise by watching the video recipe from Hector Jimenez Bravo.

• To get a good result, you need to cook mayonnaise from products at room temperature;
• to increase the shelf life, use fresh products and do not allow other foods to get into the mayonnaise;
• homemade eggs will give the sauce a delicate yellowish color, store eggs will give a white tint;
• a pinch of ground turmeric will turn the light sauce intensely yellow;
• refined sunflower oil, extra virgin olive oil, or a combination of several types;
• acidify mayonnaise with lemon juice, table vinegar, apple cider or balsamic vinegar;
• mustard will add a piquant note. The mustard powder will make the mayonnaise more pungent;
• viscous sauce is diluted with 1-2 tbsp. l. warm water, you can make it thicker with lemon juice;
• for the preparation of low-calorie mayonnaise, without cholesterol, eggs are replaced with cold milk, and lemon juice will thicken this mass;
• more useful and tender mayonnaise is obtained from quail eggs.

How to diversify the taste of mayonnaise

The taste of mayonnaise can be modified by adding all kinds of spices, herbs, and foods. Then it will turn out to be more interesting and unusual. For example, minced or pressed garlic is a favorite addition. It will add spice and make a great combination of mayonnaise with crispy baguette and meat.

Chopped parsley, cilantro and basil are equally popular. This sauce goes well with fish dishes. Finely chopped olives or pickled cucumbers add a southern flavor that goes well with potato dishes. Grated cheese is in harmony with vegetables, and lemon zest with fish and seafood.

Some recipes contain cumin, coriander, cumin, various peppers, tarragon, Provencal herbs, gherkins, capers, horseradish, paprika, etc.

Additives enrich the taste of mayonnaise and add new flavors. Experiment with different ingredients, and many combinations will surprise you with originality and sophistication.

Colorful mayonnaise

In addition to adding flavors, mayonnaise is colored for aesthetic reasons. How to add color to mayonnaise, make it bright and unusual? So, the sauce will turn out to be bright with boiled grated beets. Curry will give a delicate sunny color, asparagus or spinach - a green hue, boiled chopped carrots - an orange hue.