Mayonnaise sauce takes pride of place in the daily and festive diet. Store-bought sauce is made with the addition of harmful preservatives and dyes, and you are the guardian of the family's health? Check out recipes and tips for making mayonnaise at home.

Classic mayonnaise at home

Dish Information:

Quantity: 200 ml

Caloric value: 570 kcal per 100 g

Protein - 5 g

Fat - 60 g

Carbohydrates - 4.5 g

Cooking time: 5-7 minutes

Ingredients:

• High-quality refined olive oil (sometimes replaced with sunflower oil, but then the finished sauce will have a pronounced characteristic flavor that is not suitable for all dishes) - 150 ml
• Fresh chicken eggs (if possible, use eggs of homemade chicken, their yolks have a bright yellow color and the sauce will come out a beautiful shade) - a couple of pieces
• Sugar - a teaspoon with a slide
• Salt - 3 g
• ½ tablespoon freshly squeezed lemon juice
• Ready mustard - 1 hour l. (if you only want to make Provencal sauce, otherwise you won't need it)

• Prepare the egg yolks by detaching them from the whites (chicken whites are not included in this recipe).

• In a deep bowl, whisk together the yolks with salt and sugar. Continue to actively beat the ingredients in a clockwise direction.
• Pour in the oil little by little (a teaspoon at a time) and continue working with a whisk without stopping.

• Then add acidifier (lemon juice) and mustard. The finished sauce should have a smooth, uniform consistency with a beautiful color, as shown in the photo. The thickness of the mayonnaise depends on the amount of added oil and is added at your discretion.

The specified recipe corresponds to the composition of French sauces, which is regulated by GOST. Its taste is similar to store-bought "Skeet" or "Ryaba".

If you love making hair masks, a homemade classic mayonnaise mask will benefit your hair. It contains ingredients valuable for hair beauty, such as olive oil and egg yolks, which strengthen the hair roots.

See the video tutorial for the correct sequence for making mayonnaise at home.

Homemade mayonnaise without eggs

• Refined (required) sunflower oil - 250 ml
• Chilled pasteurized milk of any fat content (even skimmed milk is suitable) - 150 ml
• Russian mustard, ready-made - 1.5 tsp.
• A little salt and sugar - about ½ tsp each.
• A couple of tablespoons of vinegar

Cooking sequence:

1. In a deep container, beat the milk and butter with a mixer.
2. Add vinegar, salt, mustard and beat again at high speed. The mixture will begin to thicken in almost a few seconds.
3. It remains to add sugar and whisk the mixture in a mixer for another 5 seconds.

Bon appetit!

The shelf life of this mayonnaise is equal to the shelf life of milk indicated on the product packaging.

In a blender

Ingredients:

• Refined vegetable oil (some cooks say that when olive oil is added, the product is slightly bitter, therefore they recommend using high quality refined sunflower oil) - 150 ml
• One chicken egg
• A teaspoon of regular Russian mustard
• Salt - ¼ tsp (if it seems a little, then add a little salt)
• Half teaspoon sugar
• 15 ml lemon juice
• Optional unsalted spices, dried herbs

Cooking sequence:

1. In a bowl, mix salt with sugar, lemon juice and dried herbs (they add a spicy flavor to the product).
2. Use a tall hand blender glass or jar with the bottom slightly larger than the diameter of the blender leg. Pour the oil and mixed ingredients from point 1 into a container. Do not stir!
3. Add mustard and beat in an egg. While driving in an egg, try to keep the yolk intact. This condition is required.
4. Lower the blender leg to the bottom in a container so that the egg yolk is inside the blades.
5. Switch on the device for 10 seconds, but do not lift or stop it.
6. Then beat the mixture again for about 7 seconds.

The product prepared according to this recipe will be tasty and thick, and its characteristics will be similar to the store-bought mayonnaise "Makeev" or "Sloboda". Yulia Vysotskaya, host of the culinary show "Let's Eat at Home", actively uses this scheme for making sauce for her dishes.

How to make mayonnaise at home from quail eggs

If you want to make a sauce that tastes like Mr. Ricco mayonnaise, then use the above classic recipe or the recipe for making sauce with a blender. Here you will need quail eggs, 4 of which replace one chicken. Follow the technology and steps of the master classes described in the instructions.

How to make lean mayonnaise

Ingredients:

• A glass of wheat flour
• Three glasses of still water
• 8 tablespoons refined sunflower oil
• Lemon juice - 3 tablespoons
• Take as much mustard as lemon juice
• 5 g each sugar and salt

Cooking sequence:

1. Add a little water to the sifted flour and rub with a whisk, getting rid of lumps. Pour in the rest of the water and grind again.
2. Place the container with the mixture in a water bath. We check the readiness by the degree of mass density. Remember to stir, otherwise the sauce will burn and stick. Cool it down.
3. Combine butter with mustard in a separate plate, add lemon juice, sugar and salt. Mix. Add flour mixture in small portions. Use a mixer to whisk.
4. Once the sauce has a smooth, uniform consistency, the mayonnaise is ready.

This recipe is suitable for people who are fasting and are monitoring their cholesterol levels. The resulting mayonnaise is considered light, low in calories and vegetarian.

Japanese

The royal taste of this sauce will appeal to fans of the unusual and original. Some chefs use it as a dressing for Caesar salad, which is additionally sprinkled with cashew nuts on top.

Ingredients:

• A small glass of soybean oil
• Several chicken eggs
• Rice vinegar 15 ml
• White pasa miso - 50 g
• Japanese lemon yuzu - 1 pc.
• A small pinch of salt
• A little white pepper

Preparation:

1. You only need the yolks of the eggs. Pound them into a homogeneous mass.
2. Add rice vinegar and whisk.
3. Pour in the soybean oil in a small stream and whisk the mixture constantly.
4. Add miso paste to the mixture and whisk it again.
5. On a grater, grate the yuzu lemon zest, add it to the sauce along with a pinch of white pepper and salt.
6. Whisk everything thoroughly again. The mayonnaise is ready!

There are other varieties of homemade sauce. So, some people like mayonnaise without mustard. To do this, they prepare a sauce according to a classic recipe, only mustard is excluded from the ingredients. It turns out a delicate sauce with a sweetish aftertaste, perfect for children's dishes. Others like only the sauce made from milk and vegetable oil, the recipe for which we have given above.

How to replace mayonnaise: a guide for those who preserve their figure

If you don't want to use mayonnaise dressing for your dishes, make a sour cream sauce, which has significantly fewer calories. You just need to add chopped fresh herbs, a pinch of salt and dried herbs to the sour cream. For piquancy, add another finely chopped pickled cucumber and stir the mixture.

An interesting salad dressing is used in the Ducan's diet: low-fat soft cottage cheese (200 g) is mixed with two egg yolks, ½ tsp. mustard, a pinch of salt, ¼ cup of refined vegetable oil, a tablespoon of lemon juice. The ingredients are thoroughly whipped in a blender. If the sauce seems too thick, add a little more oil.

• To add a yellowish tint to the mayonnaise, if there are no eggs with a bright yolk, add a small pinch of turmeric to the ingredients.
• The sauce will mix evenly and thicken when all the ingredients to be mixed are at the same temperature.
• The shelf life of homemade mayonnaise is no more than three days in the refrigerator.
• Freshly squeezed lemon juice works best as an acidifier. If you don't have it, add regular vinegar, not apple cider vinegar.
• Mayonnaise with spices will help to add novelty to the dish. Include dried herbs, capers, dill, garlic or even cheese in it, and your salads and snacks will get a unique original flavor.

It is interesting to know how you make homemade mayonnaise. Share your recipes and tips in the comments!

In this article, we will tell and show you how to make homemade mayonnaise using a blender - a detailed recipe with photos and videos.

The myth that mayonnaise is harmful and should not be eaten should be dispelled urgently.

If this is a wonderful homemade sauce, then you can use it without fear for your health.

Of course, moderation in the consumption of this excellent addition to salads and other dishes has not been canceled.

Try to make it yourself, and not buy it in a store, because manufacturers often use cheap and very harmful additives instead of natural ingredients.

So, before you learn the recipe for homemade mayonnaise, remember an important rule.

To make homemade mayonnaise, you need to take only high-quality refined vegetable oil and fresh eggs.

How to make homemade mayonnaise - recipe with photo

Nutritional value per 100 g:

1. Calories: 157.15

Ingredients for cooking

• 200 ml of vegetable oil;
• 10 ml lemon juice;
• 1 egg;
• 1 teaspoon of salt;
• 1 teaspoon of sugar;
• 1 tbsp. a spoonful of flour (add as a thickener if desired);
• 2 teaspoons of mustard.

Cooking sequence

Here we have such a wonderful homemade mayonnaise.

You can store such a sauce only for a few days in a refrigerator.

It does not contain preservatives, therefore, storage is allowed only for a short time.

How to make homemade mayonnaise - video

Good tips on how to make homemade mayonnaise:

1. If you don't have eggs with a rather bright yellow yolk, then this can be easily corrected by adding a small pinch of a spice such as turmeric.
2. The oil for making mayonnaise should be chosen from the first cold pressing, this will be the best option. If it was not at hand, then refined olive or sunflower seeds are also suitable.
3. You need to add very little salt, and even less sugar. The main thing is not to overdo it.
4. Lemon juice (or vinegar) and mustard add flavor to your mayonnaise.
5. In an already completely prepared mayonnaise, you can add any spices that you like, as well as very finely chopped pickles or olives.
6. In order for the mayonnaise to whip quickly and without problems, it is necessary that all the components used were at the same temperature, preferably at room temperature.
7. All ratios of ingredients in mayonnaise sauce are very approximate and depend on your taste preferences. Mayonnaise “loves” eggs very much, in this case its taste will be rich.

Recommendations for the use of mayonnaise sauce in various flavors

So, homemade mayonnaise can be prepared in different ways:

1. Add chili pepper to the finished classic mayonnaise. It will be just amazingly good for any fried food.
2. Add grated cheese, chopped mushrooms and chopped dried (sun-dried) tomatoes to the finished classic mayonnaise. Stir. Perfect with pasta!
3. Add chopped fresh basil to the finished classic mayonnaise, mix. You will get a wonderful sauce for seafood dishes and ham and rice dishes.
4. Mayonnaise, to which horseradish is added, is ideal for real and juicy roast beef. This sauce is perfect for herring, as well as for red smoked fish and ham.
5. Customize your classic mayonnaise with beets. Cook the beets. Peel and grind with mayonnaise.
6. "Beetroot mayonnaise" is exceptionally good in taste and looks great with all light dishes.
7. If you are a fan of original tastes, then feel free to add orange juice, garlic, green onions, tarragon, gherkins, tomato paste or tomatoes, capers, as well as herring and avocado puree, black and red caviar to your mayonnaise.

Hopefully now, knowing how to make homemade mayonnaise, you will stop buying it in stores and start cooking yourself.

After all, there is nothing complicated in its preparation!

You make wonderful sauces based on it, add to salads, serve with meat and fish.

Bon Appetit!

Mayonnaise is used for dressing salads, marinating meat, baking dishes, making dough and simply smearing bread with it.

One can doubt the benefits and quality of store mayonnaise. Homemade sauces can be an alternative to industrial products. We suggest that you familiarize yourself with recipes that will help you make your meals safe, tasty and healthy.

Secrets of making good mayonnaise

There are different recipes and methods for making mayonnaise, but in order for it to come out tasty and have the correct consistency, you need to adhere to simple rules:

Homemade mayonnaise with whole eggs

You will need:

• 150 ml of refined sunflower oil;
• 1/4 tablespoon of sugar, salt and mustard;
• 1 tbsp lemon juice.

Place the egg, salt, mustard and sugar in a blender bowl. Whisk the ingredients until smooth. Continuing to beat, add the butter little by little, until the sauce has the desired consistency. Pour in lemon juice and whisk again.

You will need:

• 150 ml of sunflower or olive oil;
• 3 yolks;
• 1/4 tbsp each sugar, mustard and salt;
• 2 tbsp freshly squeezed lemon juice.

Place the yolks, salt, mustard and sugar in a bowl and whisk. When the mass acquires a homogeneous consistency, without stopping whipping, start adding oil drop by drop. Once the yolks have adhered to the oil, pour in the oil in a trickle. Switch the mixer to medium speed and beat until thickened. Add juice and beat lightly.

Milk mayonnaise

This mayonnaise is prepared without eggs, so it comes out less high-calorie, which means it is more useful. For 1: 2 cooking, pour milk and butter into the blender bowl. Whisk the ingredients with an immersion blender until they form a thick emulsion. Then add mustard, lemon juice, salt to taste and beat for a few more seconds.

The mayonnaise sauce is unmatched in popularity. It was invented a very long time ago and the exact data on its origin are lost.

There is a version that the word "mayonnaise" itself comes from the French "moyey", one of the outdated meanings of which is yolk.

More popular is the assumption that the sauce was invented during the siege of the French city of Mayon in order to diversify the menu of the besieged, who had only olive oil and eggs at their disposal.

But, one way or another, today mayonnaise is one of the most demanded sauces in the world.

The choice of industrially produced mayonnaise is huge. But it should be borne in mind that none of them (with all the variety of recipes) is not prepared according to the classic model.

The explanation is very simple. The original sauce is made from natural products that have little. Therefore, the "correct" mayonnaise can be stored no longer than a week, even in the refrigerator. This circumstance forces manufacturers to use preservatives in the preparation of this sauce, so that advertising does not approve of this.

You can try the real taste of this product only in a very expensive restaurant or by preparing it yourself.

Therefore, those wishing to use real sauce in their kitchen should learn how to make mayonnaise at home.

Fortunately, its preparation cannot be called difficult or time consuming. It is important to follow the technology exactly and use quality ingredients.

What you need to make mayonnaise at home.

Making mayonnaise at home will require the following foods:

2-3 fresh chicken yolks (preferably bright yellow, homemade)

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon lemon juice

1 cup vegetable oil (original olive oil)

The oil added to mayonnaise must be refined.

In addition to the products listed, you will need a mixer (or blender) and a convenient bowl.

at home.

Mix yolks, salt, sugar until smooth. Without turning off the mixer, add a small amount of vegetable oil to the mixture. Literally half a teaspoon. When the oil is firmly combined with the yolks, add the next half teaspoon of oil. We repeat the procedure, constantly observing that the mass is homogeneous. Towards the end of the procedure, the amount of added oil (but not the speed) can be slightly increased (up to a tablespoon). It is not worth pouring oil into the sauce in a continuous stream, there is a great danger of ruining all the work.

At the end, add everything and mix thoroughly.

Subtleties to consider when preparing mayonnaise at home.

The butter and yolks should be at room temperature. If additional ingredients are added, their temperature should not differ from the sauce.

The more oil you can drive into the sauce, the tastier the mayonnaise will be.

Ready-made mayonnaise sauce is a delicate creamy mass. Adding a small amount of ready-made mustard to it, we get an equally famous version of the sauce - Provencal mayonnaise.

How to diversify at home.

The taste of the finished product can be changed to suit our preferences. First of all, its main component, oil, can change. Olive oil is considered a classic. The use of other types will affect the final taste of the dish.

You can change the taste of mayonnaise with paprika, dried herbs, various peppers, mustard seeds and other spices.

Lovers can add finely chopped vegetables (onions, garlic, cucumbers, fresh herbs) to the sauce. These ingredients are cut into small pieces and combined with mayonnaise.

In any form, "live" mayonnaise, prepared from natural products, will turn into an excellent seasoning for salads, appetizers or hot dishes. But it should be remembered that the shelf life of this wonderful sauce does not exceed seven days. It is recommended to store mayonnaise in the refrigerator, in a glass or ceramic container with a tight-fitting lid.

Mayonnaise is a classic French sauce that is widely used in cooking around the world. In our country, not a single holiday, feast or even just a dinner can do without it. It is used in salads, nutritious sauces are prepared on its basis, it is used for meat and fish dishes, as well as various rolls of vegetables and lavash, or simply spread on freshly baked bread. However, the mayonnaise sold in stores has little to do with the real French sauce that has earned such popularity. Now it is an incomprehensible very fatty substance that contains harmful trans fats, artificial flavors, colors, preservatives and carcinogens. Of course, such mayonnaise does not benefit the body and leads to obesity, and its taste leaves much to be desired.

Many people do not make mayonnaise on their own, considering that it is a very troublesome task that requires a lot of effort, time and ingredients. Actually, mayonnaise is made from two main ingredients, fresh eggs and vegetable oil, and it only takes 10 minutes to prepare it. In this article, we will discuss the nutritional value of homemade mayonnaise, as well as share the most popular recipes for it.

Nutritional Facts of Homemade Mayonnaise

The nutritional value of homemade mayonnaise is 274 kilocalories per 100 grams, that is, this product is high in calories and should be consumed in moderation.

Classic French mayonnaise is made from egg yolks or whole eggs and vegetable oil with the addition of lemon juice, salt and spices to taste. The main ingredients of mayonnaise contain a lot of animal and vegetable fats, which must be consumed in limited quantities. Eggs are rich in easily digestible protein and are very useful for the body, and vegetable oil improves digestion, elasticity of the skin and cell membranes, and ensures proper breakdown of proteins in the intestines.

The composition of mayonnaise contains lemon juice, which improves digestion, contains many vitamins and fruit acids, and speeds up metabolism. Mustard, which is part of mayonnaise, effectively enhances immunity, improves blood circulation and has an anti-inflammatory effect.

For those people who follow the figure and are afraid of gaining weight, homemade mayonnaise can be consumed in small quantities and try to do this only in the morning. To maintain a good figure, you can prepare mayonnaise based on olive oil, which is rich in unsaturated fatty acids and promotes healthy weight loss.

It is important to know that homemade mayonnaise, which does not contain preservatives and chemicals, can be stored in the refrigerator for no more than four days, so it is best to make it in small portions.

Recipe for making classic Provencal mayonnaise at home

To prepare the classic French Provencal mayonnaise, you will need:

• Egg yolks 2 pcs.;
• Refined sunflower oil 150 ml .;
• Lemon juice 1 tbsp l .;
• Mustard powder ½ tsp;
• Salt;
• Sugar ½ tsp.

1. Remove all ingredients from the refrigerator and bring them to room temperature. In order for the consistency of the mayonnaise to be homogeneous and thick, all ingredients must be at the same temperature and be fresh. Otherwise, your mayonnaise may flake and be ugly.
2. Place the egg yolks in a bowl, add fine salt, sugar and mustard.
3. Beat the yolks thoroughly with a mixer or whisk until the sugar and salt are completely dissolved and the yolks are whitened.
4. Whisking constantly, add one teaspoon of vegetable oil to the egg mixture and beat everything thoroughly.
5. After the butter is well mixed with the yolks, add another tablespoon of butter and continue to beat the mayonnaise with a mixer.
6. Then gradually pour in the remaining vegetable oil in a thin stream, without ceasing to beat the mayonnaise with a mixer or whisk. It is very important to introduce the oil gradually, otherwise the mayonnaise will stratify.
7. After you add all the butter, beat the mayonnaise for a couple of minutes. You should get a thick, rich yellow consistency.
8. At the very end, add lemon juice to mayonnaise and beat it a little more. Homemade Provencal mayonnaise is ready! Transfer the finished mayonnaise to a clean glass or ceramic dish and refrigerate. It is ideal as a dressing for salads and a delicate sauce for vegetables, meat, fish and poultry.

Recipe for spicy mayonnaise in olive oil

To make a spicy mayonnaise in olive oil, you will need:

• Chicken egg 1 pc .;
• Refined sunflower oil 80 ml .;
• Extra virgin olive oil 70 ml .;
• Lemon juice 1.5 tbsp l .;
• Salt;
• Sugar.

1. Remove all ingredients from the refrigerator; they should be at the same room temperature.
2. Beat the egg into a bowl, add salt, sugar and beat with a hand blender or mixer until a thick foam forms.
3. Gradually pour the sunflower oil into the egg mixture in a thin stream, without ceasing to beat.
4. After you have added all the sunflower oil, gradually pour in the olive oil. Whisk the mayonnaise until a thick, homogeneous consistency is obtained. The more oil you add, the thicker and more nutritious the mayonnaise will be.
5. Add lemon juice to thoroughly whipped mayonnaise and beat for a couple of minutes. Spicy and healthy homemade mayonnaise in olive oil is ready! Transfer it to glass and store in the refrigerator. Use it for dressing vegetable salads and as a delicious sauce for many dishes.

Bon Appetit!