Mayonnaise is homemade. How to make homemade mayonnaise with a blender? Ingredients for homemade mayonnaise

30.10.2019 Fish dishes

How to make delicious homemade mayonnaise? How to make sure that the sauce does not delaminate and beat well, turns out to be thick and uniform? Very simple - you need a blender, following the order of laying the products and only 5 minutes of your time. Today you will learn how to make mayonnaise with a blender at home - a step-by-step recipe and following the tips exactly will guarantee the result the first time!

Why is homemade sauce better than store-bought?

Mayonnaise, prepared by one's own hands, differs from store-bought in natural taste, special tenderness and lightness. The purchased product is more viscous due to thickeners and starch, its consistency is denser and heavier.

Homemade mayonnaise:

Natural and safe - it contains only natural products, without flavor enhancers, “yes” and other chemicals;
Quick to prepare - it will take literally 5 minutes, that is, less time than going to the store;
Unique - each housewife can change its taste and texture at her discretion.

It is better to cook mayonnaise on your own, then you will definitely be sure of its composition and harmlessness to the body. And don't worry about the shelf life - the sauce will keep perfectly in the refrigerator for 3 to 5 days (the fresher the eggs, the longer the shelf life).

Blender or whisk?

Making homemade mayonnaise with a blender is a pleasure! With just a couple of button presses, the thick sauce can already be used to dress all kinds of salads, as a marinade or the basis for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.

Another thing is the blender. It eliminates the need to stir the products for a long time and persistently until smooth, whitening and thickening, and splashes will not fly all over the kitchen. Even the simplest model, not equipped with high speeds and special nozzles, will do. If there is no bowl for an immersion blender, then you can use other dishes - a tall glass or a container of small diameter, narrow and high, with sides. It is very important that the “leg” of the device captures most of the dishes, then everything will whip up quickly and 100% will not delaminate.

Choose quality and be sure to fresh products. Chicken eggs must be selected, from a trusted manufacturer, always fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it is quite possible to use a whole egg, so that later you do not have to think about where to put the remaining proteins.

Mustard can be any, spicy or mild, uniform or grains. It is more convenient to use the finished product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.

Lemon juice is perfect for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If there is suddenly no lemon in the refrigerator, then it can be replaced with table, apple or wine vinegar - the amount is selected individually, part of the vinegar can be poured at the initial stage, and the rest at the very end of cooking, adjusting the acid to your liking. Standard for 1 egg is added from 0.5 to 1 tsp. vinegar.

As the main component, it is best to use vegetable oil, necessarily refined, odorless. Olive oil has a special taste, so if you decide to add it to the sauce, then use it not as a base, but in a mix with sunflower oil: the ratio is 150 ml of sunflower oil - 50 ml of olive oil. Then the mayonnaise will turn out not too sharp, with a barely perceptible, noble bitterness in the aftertaste.

Three rules for delicious mayonnaise

Good mayonnaise will only come from room temperature foods, so be sure to remove everything you need from the refrigerator in advance.
Do not break the order of laying the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add oil at the very end.
Always add vegetable oil in small portions and only in a well-beaten egg mixture, then the mayonnaise will not delaminate.

The density of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you poured into it. The more oil you add, the thicker the sauce will end up. If "overdone" and the mayonnaise turned out to be too dense, it can be diluted with 2-3 teaspoons of boiled water.

Ingredients

selected chicken egg 1 pc.
table mustard 1 tsp
sugar 1 tsp incomplete
table salt 1/3 tsp
lemon juice 1 tbsp. l.
refined vegetable oil 200 ml

How to make mayonnaise with a blender at home

Products should be warm, room temperature. I wash a large egg with warm soapy water to remove the risk of salmonella infection. I drive it into the blender bowl (or into another narrow and high container).
I add salt and sugar. Salt will need 1 large pinch, sugar - 1 incomplete teaspoon.
I put ready-made mustard from a jar - I add 1 teaspoon with a slide. If you are cooking for the first time, then first put 0.5 tablespoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your liking.
I place the submersible in the bowl so that the blender rests properly on the bottom. What for? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
I start beating the mixture at low speed. All components will combine, a gentle foam is formed.
I add lemon juice (or vinegar, but in a smaller amount). You can squeeze the lemon directly into the bowl, provided that there are no seeds in it. Beat again on low speed to combine the lemon juice with the rest of the ingredients.
As you can see in the photo, the amount of foam will increase, covering almost the entire blender leg. So, you can already gradually add vegetable oil.
Little by little, literally 1 tablespoon, I pour in the oil, without stopping working with a blender. As soon as a portion of the butter has combined with the beaten egg mixture, I add the next one and so on until the sauce thickens - in general, the process will take no more than 2 minutes.
I transfer the finished sauce into a gravy boat or into a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.

This is the easiest homemade mayonnaise recipe ever. It can be cooked with a blender with all kinds of additives: with garlic, pepper, olives, capers and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can be. Good appetite!

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

You will spend no more than 5 minutes preparing it, and you will get a delicate sauce that is much tastier than store-bought. 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 negative is that it is impossible to store such a sauce for a long time. As a rule, 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 miracles! Try to cook this delicate product in a couple of minutes and you will forget about the store.

If you do not have a blender or mixer, then use a regular kitchen whisk for whipping. It just takes a little more time.

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

I present to you the simplest first option. A maximum of 2 minutes and you will get a wonderful delicate sauce for dressing your dish.

Ingredients:

Egg - 1 pc.
Refined vegetable oil - 250 ml
Salt - 0.5 teaspoon
Sugar - 1 teaspoon
Lemon juice - 1 tablespoon

Cooking:

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

2. Place the immersion blender into the bowl and start beating on low speed until the sauce is thick enough. When it has thickened, 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 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 take regular table or wine. Vinegar increases the shelf life of homemade sauce by up to 10 days, but it's best not to overcook it. And why? It quickly goes away for me and I just prepare a new portion.

Ingredients:

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

Cooking:

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

2. When the sauce is more or less thickened, add the vinegar and continue beating. Beat until the mayonnaise is very thick. Then transfer it to the prepared bowl. It turns out very tender and tasty.

How to make mayonnaise without eggs and without mustard

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, that's exactly what we need.

Ingredients:

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

Cooking:

1. Drain the brine from the canned peas or beans into the bowl in which you will whisk the sauce. Add salt, sugar and vinegar. Blend with a blender for a few seconds.

2. Then, continuing to beat with a blender, pour in the vegetable oil in a thin stream. Whisk until 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 become more fragrant. From the indicated amount of ingredients, 0.5 liters of the finished product is obtained.

Recipe for mayonnaise in milk to be like a store

This version is also prepared 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 store-bought. Try this method too.

By the way, fresh dill or other spices can also be added 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

Cooking:

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

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

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

Cooking Provencal mayonnaise at home

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

Ingredients:

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

Cooking:

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

2. Now put the immersion blender into the bowl and shake the mixture until it reaches the desired consistency in density. It will take approximately 2 minutes in time.

3. From the bowl, transfer the Provence to the prepared clean and dry dishes. The output is about 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 conclusion, I picked up for you a detailed video recipe for making our homemade mayonnaise. I want you to visually see the whole process and understand how easy and fast it is.

Ingredients:

Egg - 1 pc.
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 more useful than store-bought.

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

Mayonnaise sauce is unmatched in popularity. It was invented a very long time ago and 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 the yolk.

A more popular assumption is 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 popular sauces in the world.

The choice of industrially produced mayonnaises is huge. But it should be borne in mind that not one of them (with all the variety of recipes) is prepared according to the classical model.

The explanation for this is very simple. The original sauce is made from natural products that have a small amount. Therefore, the “correct” mayonnaise can be stored for 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 claim there.

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

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

Fortunately, its preparation is not difficult or long. 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 products:

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

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon lemon juice

1 cup vegetable oil (originally olive oil)

The oil added to mayonnaise must be refined.

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

at home.

Mix egg 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 confidently connected to the yolks, add the next half a teaspoon of oil. We repeat the procedure, constantly observing that the mass is homogeneous. Toward the end of the procedure, the amount of oil added (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 bringing down all the work.

At the end, add everything and mix thoroughly.

Subtleties that need to be considered when preparing mayonnaise at home.

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

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

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

How can you 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 species 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.

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

In any form, "live" mayonnaise, made from natural products, will turn into an excellent seasoning for salads, snacks 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 dish with a tight-fitting lid.

Mayonnaise has gained wide popularity in all countries of the world. This sauce is added to almost all dishes, so many housewives prefer to cook it on their own. The culinary world does not stand still, experts have come up with many variations of homemade mayonnaise. It is obtained from milk, cheese, butter and other products. But first things first.

Mayonnaise according to the traditional recipe

mustard (any) - 40 gr.
lemon fresh - 30 ml.
chicken egg - 1 pc.
olive oil - 50 ml.
sunflower oil - 145 ml.
granulated sugar - 30 gr.
crushed pepper - a pinch
fine salt - a pinch

To prepare homemade mayonnaise, you must bring the products to room temperature in advance. Prepare a blender, send a raw egg into it and beat well for 2 minutes. Pour sugar with salt, add mustard, pepper, pour in lemon juice.
Repeat the whipping manipulations by immersing the blender in the bowl of food. Continue stirring while pouring in the olive oil and sunflower oil. Add oils slowly so that the composition becomes uniform.
You can adjust the consistency of mayonnaise: the more sunflower oil you pour in, the thicker the sauce will turn out. Beating with a blender continues for 2-3 minutes. Then the mayonnaise needs to be cooled.

Curd homemade mayonnaise

fatty cottage cheese - 130 gr.
milk 2.5-3.2% - 65 ml.
sunflower oil - 70 ml.
salt - 2 pinches
mustard - optional
chicken egg - 1 pc.
lemon fresh - 10 ml.

First, make sure that all the ingredients for making homemade mayonnaise are at room temperature. Separate the yolk, the protein is not required. You can replace lemon juice with vinegar in the same ratio.
Combine curd mass with milk, add chicken yolk. Start pouring in vegetable oil in a thin stream, stirring with a fork. Now work through the entire contents of the blender until smooth.
At the final stage, add a little salt according to the recipe, citrus juice, mustard (optional). Again, mix everything thoroughly and remove the sauce in the cold to cool.

Mayonnaise on quail eggs

mustard - 10 gr.
quail egg yolk - 7 pcs.
walnut or sunflower oil - 245 ml.
lemon fresh - 20-25 ml.
salt - 2 pinches
freshly ground pepper - at the end of a knife

Separate the yolks from the eggs in advance and let them lie down at room temperature. Then mix with half of the total volume of oil and beat well with a blender / mixer for 4 minutes.
Enter lemon juice, a little mustard of your choice, salt and pepper. Stir again, start pouring in the remaining volume of oil in small portions.
When all components become homogeneous, evaluate the density of mayonnaise. Taste, add more salt and pepper if needed. Thickness can be adjusted by adding oil. Refrigerate before serving.

granulated sugar - 30 gr.
fresh egg yolk - 2 pcs.
sunflower oil - 270 ml.
olive oil - 100 ml.
apple cider vinegar or lemon juice - 25 ml.
salt - at the end of a knife
pepper - pinch
mustard - 25 gr.

As in all previous cases, make sure that all products have lain at room temperature for a sufficient time in advance. Choose homemade eggs with bright orange yolks.
Prepare a deep bowl in which the ingredients will be mixed. You will also need a mixer or blender, in extreme cases - a whisk.
Separate the yolks from the proteins, send the latter to a bowl. Season with pepper, salt and granulated sugar, add mustard while watching. Whip the contents of the bowl until smooth.
Now slowly continue to pour olive and sunflower oil into the main ingredients. Introduce the oils carefully by a teaspoon, otherwise they will not mix well with the egg mixture.
Then at the end you can pour in the leftovers, then mix thoroughly with a mixer or blender at high speed. Again, control the consistency of the butter sauce: the more you add, the thicker the mayonnaise will be.
At the final step, pour in lemon juice or apple cider vinegar in the same ratio. Beat the sauce again with a blender (mixer, whisk) for 2 minutes. Put in the refrigerator for 1 hour, try.

Homemade lean mayonnaise

lemon juice - 30 ml.
crushed pepper - to taste
mustard - 10-15 gr.
salt - to taste
sunflower oil - 370 ml.
homemade fat milk - 0.2 l.

It should be said in advance that the list of ingredients can be replenished if you add your favorite spices and spices to mayonnaise. This will give the sauce a nice flavor.
Make sure the milk is warm, but not hot. Combine it with room temperature butter, beat with a mixer for 3 minutes until thick.
Add seasonings, pepper, salt. Enter lemon fresh, beat for another 2-3 minutes. In order for the sauce to harden, it must be sent to the refrigerator for a while.
Homemade mayonnaise can be offered to a child who is already 5 years old. The sauce does not contain chemical impurities and eggs, which in most cases are contraindicated for children.

Mayonnaise with rice for vegetarians

olive oil (refined) - 0.25 l.
rice round or long (boil in advance) - 120 gr.
granulated sugar - to taste
ground salt - a few pinches
lemon fresh - 30 ml.
mustard - 10 gr.

After you boil the rice, cool it and place it in a blender bowl. Pour in the olive oil, then beat the ingredients until smooth for 4-5 minutes.
Enter the mustard, once again carefully work through everything. Slowly add the rest of the oil into the resulting puree, continue whisking until a smooth homogeneous mass is obtained.
Season the sauce with sugar, salt and lemon juice. Stir and set aside to allow all granules to dissolve at room temperature.
To spice up mayonnaise, add pieces of pickled cucumbers, dill or garlic cloves, passed through a press. Let the sauce refrigerate before serving.

olive oil - 200 ml.
milk - 210 ml.
mustard - to taste
salt - in fact
cream thickener - 7 gr.
lemon juice - 35 ml.

Use a suitable container. Add butter and milk to it. Turn the components into a homogeneous substance with a whisk or mixer.
After that, add the remaining ingredients to the mass. Repeat the manipulation using a household appliance. Beat the products to the desired consistency. Ready. Store mayonnaise in the refrigerator.

Pea mayonnaise

granulated sugar - 20 gr.
mustard - 25 gr.
pea flakes - 35 gr.
vegetable oil - in fact
water - 175 ml.
apple cider vinegar solution - 25-30 ml.
pepper - a couple of pinches
salt - 3 gr.

Boil the peas until you get porridge. Pass through a sieve or grind with a blender until smooth. If the mass came out thick, enter the water according to the recipe.
It is important that the gruel resembles jelly in its structure. Cool this mixture naturally. Enter the oil, beat the ingredients for 1.5-2 minutes.
In the resulting mixture, add a sweetener, salt, pepper. Supply the mayonnaise with mustard, pour in the vinegar solution. After combining the ingredients, work the contents with a blender for 2 minutes. Cool down, serve.

Mayonnaise with beets

chicken eggs - 2 pcs.
vegetable oil - 195 ml.
boiled beets - 50 gr.
lemon juice - 10 ml.
granulated sugar - 7 gr.
salt, pepper - to taste

Send the eggs and sunflower oil to a deep bowl, beat the food until smooth. For convenience, use a mixer or blender. After that, enter the missing components, except for the beets.
Repeat the procedure with the kitchen appliance. After the root crop is boiled, grate it on a fine grater. Add to the main mass, beat for some time. Unique mayonnaise is ready to eat.

olive oil - 670 ml.
garlic - 6 teeth
lemon juice - 35 ml.
salt - to taste
egg yolk - 3 pcs.
pepper - to taste.

Peel the garlic and cut into small pieces. Fry the product in oil until golden. In parallel, beat the egg yolks in a blender, adding salt.
Continue whipping the animal product, mixing in the vegetable oil. As soon as the mixture becomes thick, add lemon juice.
In the meantime, you don't have to stop whisking. Manipulation must be carried out at high mixer speed. As soon as the oil runs out, add allspice and add garlic gruel.
Whisk the ingredients thoroughly, put them in the refrigerator for several hours. In the allotted time, the product will infuse and gain the necessary taste. Apply composition as directed.

Mayonnaise with cheese

sunflower oil - 350 ml.
chicken eggs - 2 pcs.
lemon juice - 60 ml.
mustard ready - 15 gr.
salt - to taste
garlic - 3 cloves
hard cheese - 110 gr.

Combine salt, eggs and mustard in a common container. Bring the components to a homogeneous mass by any available means. As soon as a light foam appears on the surface, mix the sunflower product into the composition.
Keep in mind that when whipping the components, the oil must be poured in a thin stream. As soon as the mass thickens, pour in freshly squeezed lemon juice. Stir again. Peel the garlic and get a pulp from the vegetable.
Grate the cheese on a fine grater. Add the prepared ingredients to the total mass. Whisk again until smooth. Send the bowl of mayonnaise to the refrigerator. You can use the sauce after a few hours.
If you want to experiment, you can add various spices or hot chili peppers to the main components, depending on the dish. Thus, you can create the perfect sauce for a particular dish.

Japanese mayonnaise

eggs - 3 pcs.
soybean oil - 200 ml.
white miso paste - 55 gr.
yuzu (lemon) - 1 pc.
rice vinegar - 17 ml.
ground white pepper - 4 gr.
salt - to taste

Remove the yolks from the eggs, beat them into a homogeneous gruel. Pour vinegar into the mixture, use a mixer. Beat the ingredients with a kitchen appliance, gradually pouring in soybean oil.
After that, stir in the miso paste, while whisking does not need to be stopped. Next, wash the Japanese lemon and grate the zest on a fine grater. Add mass to the main components along with spices. Whisk the food, you're done.

It is easy to make your own mayonnaise at home. It is enough to get acquainted with the classical technology of preparing the product. You can add various spices to the main ingredients. Create the perfect sauce for your specific dish. Delight households with unique additives to various products.

Video: delicious homemade mayonnaise in 2 minutes

Mayonnaise is the most popular sauce in the world today. They are seasoned with salads, served with side dishes and even added to desserts. Learn to cook it with us, the taste will pleasantly surprise you.

It is much easier for our people to buy a package of this sauce in the store than to cook it at home on their own. Although it will take five minutes on the strength, it is still difficult for someone. And in vain.

As they say, only God knows what is in the store product. And this should already encourage you to make homemade sauce. Do you think it's useful?

And the sauce that you cook with your own hands will definitely turn out to be of high quality. At least because you will know what is included in its composition. Moreover, you will be sure of the quality of all products.

If the composition of mayonnaise should include yolks or whole eggs, then it is important to know that only dry yolk is in the purchased package.

Yes, and there is much less of it in the sauce than it should be. In addition, in such a sauce, not just a lot of water, but it makes up most of the sauce. And if you have ever cooked it, then you know that 80% of the sauce should be oil.

Convincingly or are you still in doubt about what you need to cook yourself? If yes, then just remember the reverse side of the mayonnaise package: preservatives, stabilizers, emulsifiers, dyes. These components in the composition will definitely not bring any benefit to your body.

From here you can take the recipe for Sunflower salad with chips

Classic recipe

260 ml of oil (vegetable);
5 g mustard;
1 egg;
15 ml lemon juice.

Calories - 610.

How to make mayonnaise at home:

How to make mayonnaise on yolks with a blender

5 g mustard;
3 yolks;
2 g salt;
4 g sugar;
160 ml of vegetable oil;
25 ml lemon juice.

Calories - 656.

Action algorithm:

Place mustard in a deep container, add yolks, salt and sugar to it;
Beat the mass well to become homogeneous;
Start adding oil one spoon at a time, bringing the mass to a homogeneous consistency;
When the mass has become homogeneous, pour in the leftovers and thoroughly beat the sauce;
At the end, add citrus juice and beat everything again with a blender.

2 g of sugar substitute;
30 ml of vaseline oil;
5 g mustard;
3 g salt;
1 chicken egg;
15 ml lemon juice.

Cooking time - 10 minutes.

Calories - 199.

The process of preparing homemade mayonnaise according to Dukan:

Break the egg into a bowl and beat it well with any improvised tools;
Gradually begin to pour in the oil, without ceasing to beat the mass;
When the sauce has a uniform color and consistency, add citrus juice;
Mix the ingredients and add them with a sugar substitute, mustard and salt;
Beat the sauce again and it's ready.

How to make mayonnaise with mustard powder mixer

215 ml of oil;
1 egg;
5 g sugar;
30 ml lemon juice;
3 g salt;
5 g mustard powder;
1 pinch of black pepper.

Cooking time - 10 minutes.

Calories - 479.

Sequencing:

Break an egg into a container for preparing the sauce and immediately add sugar, citrus juice, salt, mustard and black pepper to it, that is, all but one important ingredient;
Start whipping all this mass with an immersion blender until smooth;
Gradually begin to pour in the oil into an already homogeneous mass and do not stop whisking it;
When all the components are combined together, the mayonnaise can be considered ready.

Recipe for mayonnaise in milk at home

315 ml of any oil;
5 g mustard;
160 ml of milk;
3 g salt;
5 g sugar;
15 ml lemon juice.

Cooking time - 5 minutes.

Calories - 495.

Cooking:

Pour milk and butter into a bowl to create mayonnaise;
Start whipping the ingredients until thick, repeating the movements up and down with the blender;
Next, remove the immersion blender from the sauce to supplement it with salt, sugar, mustard and lemon juice;
Beat the mass again to get a now uniform taste;
When the goal is reached, the sauce is ready.

Spicy garlic mayonnaise

3 pieces of garlic;
2 eggs;
10 g of sugar;
5 g salt;
10 ml apple cider vinegar;
345 ml of oil.

Cooking time - 10 minutes.

Calories - 572.

Procedure:

Peel the garlic, place it under a press and then immediately into the bowl;
Break eggs into garlic, add sugar and salt;
Pour in the vinegar and beat with an immersion blender until smooth;
After that, start pouring in the oil in a thin stream and do not stop whisking the sauce at this time;
It is necessary to ensure that the tastes and aromas mix and become one.

How to make homemade yogurt mayonnaise

120 ml of yogurt;
1 lemon;
2 yolks;
110 ml of oil;
10 g mustard.

Cooking time - 10 minutes.

Calories - 262.

Cooking method:

Squeeze about one tablespoon of juice from a lemon and pour it into a container;
Place the yolks to it, add salt and sugar and put mustard with yogurt;
Use a blender or whisk to bring the mass to uniformity;
Then start adding oil, slowly pouring it into the container, while whisking;
When the sauce becomes homogeneous and thickens, it is ready.

Homemade mayonnaise with quail eggs

4 quail eggs;
220 ml of olive oil;
5 quail yolks;
20 ml lemon juice;
5 g Dijon mustard.

Cooking time - 5 minutes.

Calories - 616.

Cooking method:

Break the eggs into a bowl, add them to the yolks;
Beat it all with a whisk in a light foam;
Pour citrus juice, put mustard;
Next, beat all the ingredients with a blender until smooth;
One spoon at a time, start adding oil, without ceasing to beat the sauce;
When the mass has already become homogeneous, you can pour in the leftovers and beat until thick;
At the end, add salt and sugar to taste, you can even black pepper;
Beat and taste, if necessary, add more specific ingredients.

Recipe for homemade mayonnaise with boiled yolks

4 boiled yolks;
15 ml of vinegar;
7 g salt;
430 ml of oil;
5 g sugar;
10 g mustard.

Cooking time - 30 minutes.

Calories - 647.

Cooking method:

Place egg yolks in a bowl for making mayonnaise;
Add sugar and salt and use a fork to grind the ingredients into a paste;
Start whipping the yolks, adding a little oil to them;
When half is already poured in, add vinegar and continue to beat the future sauce;
Next, pour in the rest of the oil and bring the mayonnaise to a density;
When it's ready, stir in the mustard and you're done.

Ways to solve possible problems

One of the most common problems in making mayonnaise is that the sauce gets too thick. It's all about the oil, of course. It is this that makes the mass dense, thick and heavy. Therefore, if you "overwhipped" the mass, you need to add literally a little boiled water to it to make it thinner.

And, of course, the other side of the coin. Where without her? It often happens that the mass is not too thick, but, on the contrary, too liquid.

In this case, as you might have guessed, you need to add more oil. But pour it carefully and little by little, so as not to overdo it.

Well, the most popular problem of the sauce is that it exfoliates. Why? The main reason is that all the ingredients are immediately placed in a container and they try to beat it all. Here is the main mistake. We've talked about this in every recipe, but it's probably worth repeating.

Oil is added little by little or at the end, when all the components have already turned into a homogeneous mass.

Recipes are recipes, and mayonnaise after cooking is a must-try. Do not forget that each of us has our own taste and salt, for example, it may turn out to be too little or, conversely, a lot.

To avoid this, add spices to taste. It's better to add a little more than to throw it all away because of the spoiled taste.

If we convinced you that the sauce needs to be able to cook at home, then immediately choose one of the recipes to try. Then try the next one, and so on, to find your favorite on our list.

Another homemade mayonnaise recipe is in the next video.