Homemade mayonnaise: a classic recipe for a delicious thick homemade mayonnaise that is indistinguishable from a purchased one, Soviet recipes for Provencal mayonnaise and diet mayonnaise at home with a blender and whisk. How to make mayonnaise at home
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.
Mayonnaise homemade classic recipe
Traditional mayonnaise sauce is made from eggs and vegetable oil. To prepare 200 ml. the finished product you will need the following ingredients:
- refined olive oil - 1 tbsp.;
- chicken eggs - 2 pcs.;
- ready-made mustard - 1 tsp;
- sugar with salt - ½ tsp each;
- lemon juice - 1 tbsp. l.
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.
- Mayonnaise can be prepared with a regular whisk. When blending the ingredients in a blender, the sauce is over-whipped, so use it only on low speed.
- Prepare a large container for whipping products.
- Separate the yolks from the proteins and transfer them to a container. Add salt with sugar and mustard to them.
- Wash the lemon, cut in half and squeeze the juice into the mixture. Use only freshly squeezed juice, as it quickly disappears.
- Mix the ingredients well with a whisk.
- When the mixture becomes homogeneous in a thin stream or in small portions, add oil. But don't stop beating.
- At this stage, there is no need to rush. Carefully monitor the condition of the yolks. When the first portion of the oil is completely absorbed into the yolk, only then add the next part. In this case, the mixture will begin to acquire the consistency of mayonnaise. Don't stop whisking.
- When you have poured in all the oil, beat the mayonnaise thoroughly and try it. Add spices if necessary.
- Homemade mayonnaise can be stored in the refrigerator for up to one week after making it. Therefore, prepare a strictly defined portion. It is better to make a fresh sauce than to spoil the taste of a dish with a missing product. Moreover, it takes 5-7 minutes to prepare.
Mayonnaise homemade recipe without eggs
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:
- warm milk - 70 ml;
- olive oil - 0.5 tbsp.;
- mustard with lemon juice - 2 tsp each;
- salt - ½ tsp
Progress:
- Measure out all the necessary ingredients and leave on the table. Prepare a bowl for whipping. When the products get the same temperature, proceed to the preparation of mayonnaise. Pour milk first.
- Add oil on top. Use only refined vegetable oil, as an unrefined product has a specific taste.
- Mix well with a blender. After a few seconds, the mass will begin to thicken.
- When the mixture acquires a uniform consistency and becomes thick, you can add spices.
- First pour out the salt, then put the mustard. Mix mayonnaise. Lastly, pour in the lemon juice. The milk will not curdle, as the protein has already combined with the butter.
- Then, use only a spoon or whisk to mix the ingredients. The blender will make the mass too dense.
- You can also add chopped greens with garlic or any other spices to the finished sauce.
Mayonnaise homemade lean recipe
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:
- flour of the highest grade - 1 tbsp. (200 gr.);
- warm water - 600 ml;
- refined vegetable oil - 8 tbsp. l.;
- freshly squeezed lemon juice and mustard - 3 tbsp. l.;
- sugar with salt - 2 tbsp. l.
- Sift the flour, pour into the prepared container.
- First rub it with a little water. This way you will avoid lumps in the mixture.
- Then add all the rest of the liquid and mix thoroughly.
- Place on heat and bring to a boil, stirring constantly.
- Mix all other ingredients separately until white.
- In small portions, add the cooled flour mixture to the spices and then beat with a blender.
- Seasonings and salt you can add to your taste.
- When the mass becomes homogeneous, the mayonnaise sauce is ready.
Mayonnaise homemade recipe on sour cream
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:
- fat sour cream - 1 tbsp.;
- olive oil - 2 tbsp. l.;
- a mixture of peppers and turmeric - 1 tsp each;
- pink salt - 2 gr.;
- other spices to taste.
Cooking method:
- Transfer the sour cream from the package to a deep plate, add spices and mix well. Peppercorns are best ground before adding them to the sauce. So the aroma and taste is more intense.
- The turmeric will make the sauce look like mayonnaise in color, and the pink salt will give the mixture an eggy flavor. After each addition of spices, carefully knead the sour cream.
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.
Classic 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:
- 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 domestic chicken eggs, their yolks are bright yellow and the sauce will come out in 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. (unless you want to make Provencal sauce, otherwise you won't need it)
- Prepare the egg yolks by separating 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 whisking the ingredients vigorously in a clockwise direction.
- Slowly pour in the oil (one teaspoon at a time) and continue to work with a whisk without stopping.
- Then add acidifier (lemon juice) and mustard. The finished sauce should have a smooth, uniform consistency of a beautiful color, as shown in the photo. The density of mayonnaise depends on the amount of oil introduced and is added at your discretion.
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.
Homemade mayonnaise without eggs
- Refined (required) sunflower oil - 250 ml
- Chilled pasteurized milk of any fat content (even skimmed milk will do) - 150 ml
- Ready Russian mustard - 1.5 tsp.
- A little salt and sugar - about ½ tsp each.
- A couple tablespoons of vinegar
Cooking sequence:
- In a deep bowl, beat milk and butter with a mixer.
- Add vinegar, salt, mustard and beat everything again at high speed. The mixture will begin to thicken in just a few seconds.
- It remains to add sugar and beat 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 packaging of the product.
in a blender
Ingredients:
- Refined vegetable oil (some culinary specialists claim that when olive oil is added, the product is slightly bitter, therefore it is recommended to use high quality refined sunflower oil) - 150 ml
- One chicken egg
- A teaspoon of ordinary Russian mustard
- Salt - ¼ tsp (if it seems a little, then add a little salt)
- Half a teaspoon of sugar
- 15 ml lemon juice
- Optional - unsalted spices, dried herbs
Cooking sequence:
- In a bowl, mix salt with sugar, lemon juice and dried herbs (they add a spicy flavor to the product).
- Use a tall immersion blender jar or a jar with a bottom slightly larger than the diameter of the blender leg. Pour the oil and mixed ingredients from step 1 into the container. Do not mix!
- Add mustard and beat in the egg. When cracking an egg, try to keep the yolk intact. This condition is mandatory.
- Lower the blender leg to the bottom of the container so that the egg yolk is inside the blades.
- Turn on the device for 10 seconds, but do not lift it or stop it.
- Then beat the mixture again for about 7 seconds.
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.
How to prepare mayonnaise at home from quail eggs
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.
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 sugar and salt
Cooking sequence:
- Add a little water to the sifted flour and grind with a whisk, getting rid of lumps. Pour in the rest of the water and grind again.
- Set the container with the mixture in a water bath. Readiness is checked by the degree of density of the mass. Don't forget to stir otherwise the sauce will burn and stick. Cool down.
- In a separate bowl, combine the oil with mustard, add lemon juice, sugar and salt. Mix. In small portions, enter the flour mixture. Use a mixer to beat.
- As soon as the sauce acquires a smooth, uniform consistency, the mayonnaise will be considered ready.
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.
Japanese
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.
Ingredients:
- Small glass of soybean oil
- Several chicken eggs
- Rice vinegar 15 ml
- White pasa miso - 50 g
- Japanese yuzu lemon - 1 pc.
- A small pinch of salt
- A little white ground pepper
Cooking:
- All you need is egg yolks. Grind them into a homogeneous mass.
- Add rice vinegar and beat with a whisk.
- Pour in soybean oil in a small stream and whisk constantly with a whisk.
- Add the miso paste to the mixture and whisk again.
- Grate the zest of the yuzu lemon on a grater, add it to the sauce along with a pinch of ground white pepper and salt.
- Whisk thoroughly again. Mayonnaise is ready!
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.
What can replace mayonnaise: a guide for those who protect the figure
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.
- To give a yellowish tint to mayonnaise, in the absence of eggs with a bright yolk, add a small pinch of turmeric to the ingredients.
- The sauce will be evenly mixed and thickened if 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, but not apple cider vinegar.
- Mayonnaise with spices will help to give a novelty to the dish. Include dried herbs, capers, dill, garlic or even cheese in it, and your salads and snacks will acquire a unique original flavor.
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.
How to make homemade mayonnaise with a blender?
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.
How to make mayonnaise with an immersion blender? Recipe
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.
Compound
As ingredients for homemade mayonnaise use:
- refined vegetable oil (150 ml);
- fresh egg (1 pc.);
- spicy mustard (1 tsp);
- salt (1/4 tsp);
- lemon juice (1 tablespoon);
- sugar (1/2 tsp);
- if desired - spices (chopped garlic, cheese, pepper, herbs).
Cooking: features
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.
Cooking process: description
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.
If something went wrong...
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.
Finishing cooking
Now we need to taste the sauce, add salt if necessary, add seasonings. After that, the mayonnaise is whipped a little more.
About Density
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.
Why doesn't mayonnaise thicken?
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?
- If there is not enough vegetable oil. Sometimes housewives, at their own peril and risk, do not add the amount of oil stated in the recipe to the composition of the prepared sauce. It should be noted that sometimes only a few milliliters may be missing to successfully complete the process.
- If you pour in the oil not in a thin stream, but immediately place it in a bowl ... This should never be done, experienced chefs categorically declare. Oil is a very capricious ingredient, and the successful result of your efforts depends precisely on how gradually (in a thin stream) you have the patience to add it to the mayonnaise mass.
- If vinegar is added not at the end, but at the beginning. This is considered a gross violation of technology, which can adversely affect the outcome of the process.
- If you use unrefined oil. It is simply impossible to make good mayonnaise on unrefined sunflower oil, experienced housewives assure. An unrefined olive product, moreover, of good quality, is allowed, but it is strongly not recommended to use cheap sunflower oil.
About the freshness of eggs
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.
What if there are no eggs?
It turns out that you can make mayonnaise without eggs at home. Ingredients:
- milk - 70 ml;
- sunflower (refined!) oil - 70 ml;
- olive (refined!) oil - 70 ml;
- salt, mustard, lemon juice, pepper, herbs, etc. are added to taste.
Mayonnaise is prepared like this:
- milk and butter are poured into a beating glass (it is necessary to ensure that they are at the same room temperature!);
- for 1 minute, beat the composition with an immersion blender (at the highest speed);
- add salt, vinegar or lemon juice, mustard and seasonings (to taste) and whisk again.
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%.
A win-win
Delicious can be cooked differently, using a simpler recipe. Use:
- odorless vegetable oil - 300 ml;
- chilled milk - 150 ml;
- mustard - 1 tbsp. l.;
- salt - 1 tsp (or slightly less);
- lemon juice (or 9% vinegar) - 2 tbsp. l.;
- spices - to taste;
- sugar: 1/2 tsp
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.
For those on a diet
It turns out that you can cook lean homemade mayonnaise in a blender. The recipe suggests using the following ingredients:
- 0.5 st. white flour (sifted);
- 4 tbsp. l. olive oil (can be unrefined);
- 1-1.5 st. l. lemon juice (freshly squeezed) or vinegar;
- 2 tbsp. l. dry mustard;
- 1 tsp salt;
- 1 st. l. Sahara;
- 1.5 st. filtered or bottled water.
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.
Finally
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:
- 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!
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.
Traditional option
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.
Grocery list:
- One fresh egg;
- Sunflower oil - 200 ml;
- Sugar - 2 teaspoons (not full);
- Mustard - 2 small spoons;
- Freshly squeezed juice from half a lemon;
- Salt and pepper - a pinch each.
Step-by-step cooking scheme:
- Crack an egg into a blender glass or a round bowl with high sides. Add sugar and salt, mustard here, then pepper and squeeze the juice from the lemon;
- Mix all ingredients well with an immersion blender. Without stopping the whipping process and without lifting the device from the bottom of the container, add oil little by little and slowly (you can also use a mixture of sunflower and olive oil). This is a very important point, because if you pour out all the oil at once, the finished product will delaminate. The greater the amount of this component, the thicker the sauce will turn out;
- Beat homemade mayonnaise in a blender until the mass acquires a thick, uniform consistency. This will take just a few minutes;
- After the process is completed, it is advisable to send the product to the refrigerator for a while. After that, it can be included in your favorite dishes.
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.
Thick on yolks
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.
Grocery list:
- Any mustard and sugar - 2 teaspoons each;
- Vegetable oil - 370 ml;
- Fresh yolks - 2 pcs;
- Lemon juice or vinegar - 2 tablespoons are not full;
- Pepper and salt - on the tip of a knife.
Cooking instruction:
- The testicles must be carefully split, the whites separated from the yolks and poured into a deep bowl, salt, pepper, add sugar and mustard. Beat with a mixer all the ingredients until smooth;
- Gradually pour in the oil. Regular sunflower can be combined with 1/4 olive oil. Do not add more, otherwise the finished product will be bitter. Initially, add a couple of tablespoons of butter, so that during whipping it is thoroughly mixed with the egg mass. Then, without stopping whipping at high speed, add the rest;
- A couple of minutes before readiness, you need to squeeze out lemon juice or add the same amount of apple cider vinegar and mix with a mixer for a few more minutes until smooth.
Lean option
This recipe is suitable for fasting people because it does not contain eggs.
You will need:
- Fresh milk - 200 ml;
- Lemon juice - about 2 tablespoons (you can adjust the amount to taste);
- Vegetable oil - 400 ml;
- Mustard - a couple of small spoons;
- Salt and pepper to taste.
Cooking lean mayonnaise in stages:
- Fill a high bowl with warm milk and sunflower oil at room temperature and knead for several minutes with a mixer or whisk;
- After reaching the density, add mustard and lemon juice. You can also include your favorite spices. Then the sauce will turn out more original and tasty. Knead all the ingredients together for another three minutes;
- At the final stage, we send the finished product to the refrigerator for a while so that it freezes a little and grabs.
diet option
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.
Grocery list:
- 2 boiled egg yolks;
- Natural yogurt - 100 ml (homemade on sourdough and milk is perfect);
- Mustard powder or ready-made mustard - 2 teaspoons;
- Lemon juice - about 2 tbsp. spoons;
- Salt;
- Spices (optional).
Cooking process:
- Pour yogurt into a blender bowl with high sides, add finely ground yolks here and knead for several minutes;
- We report the mustard, squeeze the juice from the lemon, add seasonings as desired and add. Lovers of bright flavors can supplement the recipe with finely chopped herbs or olives. All ingredients must be thoroughly mixed again until smooth.
Garlic mayonnaise sauce
This original recipe for delicious mayonnaise will appeal to lovers of spicy and spicy.
Components:
- Garlic - 6 teeth;
- Egg yolks (raw) - 3 pcs;
- Vegetable oil - 700 ml;
- Freshly squeezed juice from one lemon;
- Pepper and salt.
Cooking scheme:
- Cut garlic cloves in half and fry in a pan until golden. But you can also bake them in the oven;
- Beat the yolks, after salting them;
- Without stopping the process of whipping, gradually add a few tablespoons of oil. When the mass acquires density, add part of the lemon juice and, continuing to beat the mixture at high speeds, add the remaining oil. When it is over, squeeze out the remaining contents of the lemon, add and pepper the mass and knead it thoroughly again;
- Pass the toasted garlic through a press and put it into a common container;
- Ready-made mayonnaise with garlic should be gently mixed and placed in the refrigerator for a certain period of time to solidify.
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.
Video: Classic homemade mayonnaise recipe
