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 cook this french sauceby purchasing it in a store where there is a risk of purchasing the product not by itself high Quality... Meanwhile, it is not difficult to make mayonnaise at home, and the cooking process will not take much time. If all the hostesses knew suitable recipes and the technology for making mayonnaise, they probably would have preferred homemade sauce.

Cooking features

The culinary skill can be judged by how tasty and aromatic sauces he can cook. 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. Homemade mayonnaise can be prepared even by a novice cook, he just needs to find a recipe and follow 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 contracting salmonellosis, because for the preparation of mayonnaise they use raw eggs, or rather their yolks. In addition, eggs of domestic hens or layers grown on farms usually contain bright yolks, thanks to which mayonnaise takes on an appetizing creamy hue. An additional advantage of these 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 reduce the risk of infection to a minimum, 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 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 whisk. big size... It is also acceptable to use kitchen appliances... 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. Better to take olive, but use is acceptable sunflower oil, if only it was refined and deodorized.

The only drawback that it has homemade mayonnaise in comparison with the purchased one, this is a 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 storing mayonnaise for future use - do as much as you can eat. If the recipe contains too many ingredients, they can be reduced, but always maintaining the proportions.

Classic Mayonnaise Recipe

• 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.
• Continuing to beat, 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 other flavors. This will happen, for example, if you add several cloves of garlic, mustard, and ketchup crushed by a press to mayonnaise.

Provencal mayonnaise

• 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 vinegar. Beat for another 5 minutes.

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

Mayonnaise with lemon juice

• 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 the 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.

Cooked by this recipe mayonnaise is much better than classic mayonnaise goes with fish and for some types of vegetable salads.

Quail egg mayonnaise

• vegetable oil - 0.25 l;
• quail eggs - 6 pcs.;
• apple vinegar (6%) - 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 while whisking the sauce until the butter runs out.

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

Low calorie mayonnaise

• 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 dissolved in minimum quantity water sweetener and lemon juice. 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

• 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 homogeneous.
• Place unsweetened yogurt in a bowl of yolk. Stir well with a spoon, then whisk lightly with a whisk or mixer.

A sauce prepared according to this recipe that tastes like appearance real, it can be called useful product... It will not harm your figure. So if you love mayonnaise, but cannot afford to eat fatty foods, you should pay attention to this particular recipe.

Lean mayonnaise

• 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, chilling until 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 make mayonnaise at home, if only she strictly adheres to the technology. In addition to the classic recipe, you can use variations of it to give the sauce a more piquant taste or reduce its calorie content.

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. In a word, this topic is large and not for one article.

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

Ingredients for a homemade mayonnaise recipe

To make mayonnaise at home, you will need:

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

How to make mayonnaise at home

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 the mixer on average 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 beat it, 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 claimthat 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 the taste you need to add prepared 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 beat 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.

Choose oil for homemade mayonnaise olive extra virgin (unrefined, cold pressed is perfect option), but refined olive and sunflower seeds are also acceptable. Add very little salt, sugar to taste (even better icing sugar). Lemon juice or vinegar will acidify the mayonnaise, the mustard will add a spicy note. IN ready-made sauce you can add spices, finely chopped pickled cucumbers, olives, olives (read about additives further).

For mayonnaise homemade whipped quickly, all products should be at the same temperature (room).

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. On the other hand, oil increases the shelf life by two to three days.

Note, it turns out not at all store product , it contains neither water, nor milk, nor, moreover, artificial additives. This is the real Mayon sauce - the way French cooks 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.

Don't be afraid to experiment, try different recipes, and you will definitely find 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 dishes: Add a few jalapeno stigmas to the sauce and stir well. Adjust the pungency to your liking.

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

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

• Real juicy roast beef likes 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 any food, from eggs and vegetables to turkey and lamb.

You can also add orange juice, onion, 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 the most different productsand many unexpected combinations will surprise you with originality and sophistication of taste.

• For diabeticsmayonnaise 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 mayonnaise, especially of unknown origin and composition, is not shown to all people, homemade mayonnaise, from fresh and quality products, useful, including for children.

Let's talk now about how to make mayonnaise at home with your own hands?

Most of us habitually buy it in the store. Fortunately, the selection of it on the shelves is now very large, everyone will find it to their liking. But we do not even suspect how much we lose without trying it, cooked with our own hands.

Celebrity culinary experts claim that most of us have not seen or tasted real homemade delicious mayonnaise made at home. So what is the secret of its preparation, and what ingredients, composition for mayonnaise should be included in this famous sauce?

Mayonnaise composition

• Butter. IN classic version about seventy percent vegetable oil. If you use refined olive oil, mayonnaise goes well with all dishes. If you take any other vegetable oil, your hand made mayonnaise will not be so exquisite tastebut cheaper.
• Chicken eggs. Others are unsuitable because they need to be boiled to make sure they are safe for health. Take only fresh eggs, their yolk should have a beautiful yellow color. They need to be broken and the yolk separated. Leftover proteins can be used to make a meringue or omelet.
• Salt and sugar. Instead of sugar, you can use natural substitutes, fructose is great.
• Vinegar or lemon. Citric acid or table vinegar apply as a last resort. Don't experiment with apple cider vinegar either. Better to take freshly squeezed lemon juice.
• Mustard. If you want to show off what an unsurpassed culinary master you are, cook not regular sauce, and "Provencal" mayonnaise, to which add regular mustard, or dry powder.
• Various additives. It is worth taking: spices, horseradish, pickled cucumbers, tomatoes, capers, onions, garlic, cheese ... You can take whatever you like and that will definitely not spoil the taste. Although, sometimes, you can experiment.

Homemade mayonnaise recipe

We present to your attention a recipe and ingredients for making a delicious homemade mayonnaise that you can make yourself at home. And finally, let's get down to making the most popular sauce! All the ingredients for a delicious mayonnaise should be at the same temperature. Break two eggs and separate the yolks. Take half a teaspoon of salt and a whole teaspoon of sugar. Place the yolks, sugar and salt in a bowl. Thoroughly mix this mass clockwise with a whisk (you can use a mixer) until the salt and sugar are completely dissolved. Further, the most important point - without stopping whisking, add butter in a teaspoon. For two yolks, you need to take about a glass of oil. Homemade mayonnaise should turn out beautiful yellow color and enough thick consistency... If you need liquid mayonnaise for your dish, or you like this one, you need more oil. Now add a teaspoon of mustard and a tablespoon of lemon juice to it. Voila !!! The most delicious mayonnaise at home, and even made with your own hands - ready! Enjoy!

It may seem to you that making delicious mayonnaise with your own hands is much more expensive than buying a store one. But this is only if you buy cheap and of questionable quality. If you prefer more expensive, let's compare the costs. Salt, sugar and mustard are taken in small amounts, so it doesn't count. So, there remains one lemon and a glass of vegetable oil. If you take olive, it is, of course, more expensive, but in order to save money, you can take sunflower as well. If you compare, it turns out not very expensive and more than you would buy for that kind of money in a store. You can also compare the composition of your own and purchased in terms of utility. At home delicious mayonnaise - no preservatives or dyes, but what's in beautiful packaging shop "Provencal" and write is not worth it.

The only drawback of homemade mayonnaise is its short shelf life. You can store homemade mayonnaise in the refrigerator for no more than one week. Our wishes you enjoy your meal and provides you with a lot on our website.

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 turn to history first. Indispensable white sauce, mayonnaise, got its name from the capital spanish island 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 widespread in modern kitchen. Skillful housewives learned how to cook it yourself 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: oils, mustard, eggs, salt, vinegar. Obviously, there is nothing harmful in these products. Doubt 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 undeniable drawback of the product is high calorie content and fat content, therefore in a large number it is not recommended to use it. 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 the eggs until fluffy. While whisking, slowly 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 snow-white, like a store-bought one. 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 - 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. Add salt to taste.

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

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

Colorful mayonnaise

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