Mayonnaise sauce can spice up any dish. Mayonnaise is a classic salad dressing. Homemade mayonnaise has an original taste and does not contain harmful preservatives, like its store-bought version. You can cook it at home in several ways. But in order to obtain a uniform consistency and balance in terms of spices, it is necessary to strictly adhere to the indicated recipe, as well as strictly follow the cooking instructions.
Traditional mayonnaise sauce is made from eggs and vegetable oil. To prepare 200 ml. the finished product you will need the following ingredients:
Advice. Ingredients must be at room temperature before mixing. It is best to take olive oil, since sunflower oil may not be combined with many products in taste. Chicken eggs must be fresh. In domestic eggs, the yolk is brighter. If it is used to make mayonnaise, the sauce will acquire a beautiful shade.
For those who are afraid to use raw eggs for food, there is a recipe for mayonnaise sauce without them. The basis of such mayonnaise will be milk with refined butter.
For the recipe you will need the following products:
Progress:
Some dishes require a lean dressing that does not contain eggs or dairy in the recipe. Such mayonnaise is prepared on the basis of flour. It can be any and not only wheat.
Prepare these ingredients:
If you like the creamy taste of the sauce, then cook it with sour cream. For mayonnaise, choose it with a high fat content so that the mass is thick.
Recipe Ingredients:
Cooking method:
In the daily and festive diet, mayonnaise sauce takes pride of place. Shop-bought sauce is made with the addition of harmful preservatives and dyes, and you are guarding the health of your family? Check out recipes and tips on how to make mayonnaise at home.
Information about the dish:
Quantity: 200 ml
Calorie content: 570 kcal per 100 g
Proteins - 5 g
Fats - 60 g
Carbohydrates - 4.5 g
Cooking time: 5-7 min.
Ingredients:
This recipe corresponds to the composition of French sauces, which is regulated by GOST. Its taste is similar to the store "Skeet" or "Ryaba".
If you love making hair masks, a homemade classic mayonnaise mask will benefit your hair. It contains ingredients valuable for the beauty of hair, 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.
Cooking sequence:
Bon appetit!
The shelf life of this mayonnaise is equal to the shelf life of milk indicated on the packaging of the product.
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The product prepared according to this recipe will turn out to be tasty and thick, and in terms of its characteristics it will be similar to store-bought mayonnaise "Makeev" or "Sloboda". The host of the culinary program “We Eat at Home” Yulia Vysotskaya actively uses this sauce preparation scheme for her dishes.
If you want to make a sauce that tastes like Mr. Ricco mayonnaise, then use the classic recipe above or the recipe for making sauce using 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.
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This recipe is suitable for people who fast and monitor the level of cholesterol in their body. The resulting mayonnaise is considered light, low-calorie, and vegetarian.
The royal taste of this sauce will appeal to lovers of the unusual and original. Some cooks use it as a dressing for Caesar salad, which is additionally sprinkled with cashew nuts on top.
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Cooking:
There are other varieties of homemade sauce. So, some people like mayonnaise without mustard. To do this, they prepare the sauce according to the classic recipe, only mustard is excluded from the composition of the ingredients. It turns out a delicate sauce with a sweetish aftertaste, perfect for children's dishes. Others like only the milk and vegetable oil sauce, the recipe of which we have given above.
If you don’t want to use mayonnaise dressing for your dishes, prepare a sauce from sour cream, which is significantly lower in calories. You just need to add chopped fresh herbs, a pinch of salt and dried herbs to sour cream. For piquancy, add more finely chopped pickled cucumber and mix the mass.
An interesting salad dressing is used in the Dukan diet: low-fat soft cottage cheese (200 g) is mixed with two egg yolks, ½ tsp. mustard, a pinch of salt, ¼ cup 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.
It is interesting to learn how you cook homemade mayonnaise. Share your recipes and tips in the comments!
Mayonnaise is an indispensable dressing on every New Year's table. It is used in various salads, including the traditional Olivier, beloved by many. Today, the idea of healthy eating has become very popular, so some consumers categorically do not accept the composition of certain store products. To a large extent, this applies to mayonnaise. Many housewives today try to cook this sauce on their own, in their home kitchen. Mostly for work they have to use a blender. How to make homemade mayonnaise with a blender? The article contains recipes for the popular sauce, as well as advice and recommendations from experts.
Making homemade mayonnaise with a blender is a fairly simple task. Using this device eliminates the need to control the consistency, amount of oil and other process conditions. It is enough to pour all the ingredients one by one into a container and lower the blender nozzle into it. For beginners who want to learn how to make homemade mayonnaise with a blender, experienced housewives assure that the secret of success lies precisely in the attachment of this apparatus, with which the ingredients are whipped in a very short period of time, turning into a mass of the required consistency.
According to reviews, mayonnaise is prepared quite quickly in a blender, no more than 5 minutes, and it turns out to be very tasty. To prepare the sauce, it is recommended to use a submersible apparatus. Some housewives use a whisk or an ordinary mixer in the old fashioned way. Connoisseurs claim that the blender is far superior in efficiency to all known devices.
As ingredients for homemade mayonnaise use:
How to make homemade mayonnaise with a blender? Mistresses give a list of conditions necessary for the successful preparation of the sauce.
Be sure to use fresh food at room temperature. If the mayonnaise egg was stored in the refrigerator, it should be heated in a container of warm water.
It is convenient to whip the mayonnaise mass in a tall glass of a blender. You can also beat in a narrow glass jar.
An important question is: "What oil to choose for homemade mayonnaise?" Mistresses recommend using odorless and tasteless oil for making homemade sauce. Ready mayonnaise very subtly conveys all the features of its ingredients. For example, if you use unrefined oil, then bitterness will certainly be felt in mayonnaise. Therefore, craftswomen advise using refined and by all means taste it before preparing the sauce.
In a blender glass, mix sugar, lemon juice and salt. 150 ml of oil (vegetable olive, sunflower or corn) is also poured there and mustard (1 tsp) is added. You don't need to stir anything. Next, you should carefully break the egg into a glass, while trying not to damage the yolk. Then the blender is lowered into the glass, covering the yolk with the lower cup and pressing the blender to the bottom of the glass. The mixture is whipped at the highest power for 10-15 seconds. Gradually, through the glass wall of the glass, it will be possible to observe how the mass of mayonnaise begins to swirl below.
Sometimes, for some reason, the mayonnaise does not whip with a blender and does not want to turn into a homogeneous mass. The hostesses advise in this case, carefully moving the blender, continue to beat the mass for about 10-15 seconds. Everything will definitely work!
You can correct the situation in another way: break and add another yolk to the glass, separating it from the protein. The yolk is pressed to the bottom and whipped again. Subject to all the above conditions, homemade thick mayonnaise in a blender is obtained the first time.
Now we need to taste the sauce, add salt if necessary, add seasonings. After that, the mayonnaise is whipped a little more.
Homemade sauce prepared in a blender turns out to be very tasty, thick, has a pleasant creamy texture and a lively shiny surface. It is tempting, despite the calorie content, to spread it on a fresh crust and eat it with pleasure. The density of homemade sauce, as experienced housewives assure, depends on the amount of oil in it: the fatter the mayonnaise, the thicker it is. If the sauce is too thick, you can always dilute it by adding a small amount of cold boiled water.
A home cook who decides to make mayonnaise on his own may face another problem. Sometimes housewives complain that the whipped mass does not want to thicken in any way. The reason for this may be a violation of the sauce preparation technology. To avoid problems, experts recommend following the instructions exactly. What mistakes can be made?
The quality of the ingredients is an important factor influencing the outcome of the process of preparing a popular sauce at home. And one of the most important questions facing the hostess is the following: "How can you take care of the quality of the raw eggs used?"
How can you check eggs for freshness? To do this, the craftswomen recommend pouring water into the bowl and lowering the eggs to the bottom. Fresh will never come up. If any of them surfaced, and besides, with a blunt end up, then it is stale and not suitable for making mayonnaise.
It turns out that you can make mayonnaise without eggs at home. Ingredients:
Mayonnaise is prepared like this:
When preparing mayonnaise without eggs, you can use any vegetable oil, but it must certainly be refined and not have a pronounced odor. The main thing, the housewives advise, should be the proportion: butter to milk - like 2 to 1 (for 100 ml of butter you need to take 50 ml of milk; for 200 ml of butter, the volume of milk will be already 100 ml, etc.). The fatter the milk, the thicker the consistency of the finished mayonnaise will be. Many use milk with a fat content of 2.5-3.2%.
Delicious can be cooked differently, using a simpler recipe. Use:
Milk is mixed with butter and beaten with an immersion blender for a few seconds until a white emulsion is formed. Add salt, mustard, lemon juice (or vinegar) and beat for 2 minutes until thick. Then spices and sugar are added and beat again. Ready mayonnaise put in the refrigerator for 2 hours. From the presented amount of products, 0.5 l of mayonnaise is obtained.
It turns out that you can cook lean homemade mayonnaise in a blender. The recipe suggests using the following ingredients:
Add a little water to the flour and mix well until the lumps disappear completely. Then pour the remaining water, bring to a boil over moderate heat with constant stirring. After that, the composition is cooled. Next, mix oil, mustard, salt, lemon juice. Whisking continuously, add flour and water mixture. Delicious lean mayonnaise is ready!
As a base, in addition to vegetable oil, vegetable or mushroom broths, starch, wheat or whole grain flour, nuts (walnuts, almonds, cashews), soy milk, apples, etc. are also used. In principle, for making lean mayonnaise at home you can use a variety of products.
It would seem that everything is just fine - the sauce in the home kitchen turned out to be tasty, healthy, not containing harmful additives. However, not much time was spent on it. But still, beginners should be aware of the nuances that could be attributed to the shortcomings of the product. Firstly, homemade mayonnaise, prepared without preservatives, is not stored for long - up to 2-3 days, and secondly, it is considered unsuitable for baking: under the influence of high temperature, the sauce begins to delaminate. Many housewives consider this to be mere trifles and, having prepared homemade mayonnaise in a blender at least once, they no longer want to switch to a store-bought product.
Hello everyone! 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:
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.
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:
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.
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:
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.
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.
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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.
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:
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.
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:
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!
Bon Appetit! Till!
Mayonnaise has long taken its place in cooking. Store shelves are filled with various versions of this sauce, but all of them have practically nothing to do with the original version, because modern manufacturers have begun to include many flavors, preservatives and other harmful components.
That is why many housewives began to make their own mayonnaise at home. It includes only natural ingredients, the main of which are vegetable oil and fresh eggs. To give a pronounced taste, sugar, mustard, lemon juice can be additionally added.
The calorie content of the product is approximately 450 kcal per 100 g, but the figure can vary significantly depending on the percentage of fat content and can reach 800 kcal. Classic Provence with a fat content of 67% has approximately 650 kcal per 100 g. Consider step by step and with a photo how to cook mayonnaise at home according to several recipes.
This recipe is very simple and takes a little time to implement. For the sauce to work properly, all ingredients must be at room temperature.
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Homemade mayonnaise dressing is better for oven-baked dishes (for example, for everyone's favorite meat in French) than its store-bought counterpart. During heat treatment, it will delaminate less and retain its uniformity.
In this recipe, the preparation of mayonnaise is carried out with a mixer. All ingredients should be at room temperature, and it is better to use homemade eggs with large orange yolks.
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This recipe is suitable for fasting people because it does not contain eggs.
You will need:
Cooking lean mayonnaise in stages:
This recipe for making a light mayonnaise dressing is suitable for people who are on a diet and maintain a healthy diet. The finished product does not contain sunflower oil, which adds calories and “weights” the sauce.
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This original recipe for delicious mayonnaise will appeal to lovers of spicy and spicy.
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This is not a complete list of homemade mayonnaise recipes. To prepare it, you can use various unusual combinations of ingredients and add your favorite spices or seasonings. In a word, the field for experiments is quite extensive. Try to make your own mayonnaise sauce from natural ingredients, and you will give up the store analogue once and for all.