How to make mayonnaise at home. Homemade mayonnaise

How to make mayonnaise at home. Homemade mayonnaise - step-by-step recipe

26.12.2023 Pancakes, pancakes, pancakes, cheesecakes

Mayonnaise is simply an irreplaceable sauce, but today the store-bought product pleases with its variety, but not with its composition. And if you don’t want to buy sauce with preservatives and flavorings, then a step-by-step recipe for mayonnaise at home using a blender will be a good way out for you.

Classic recipe for making homemade mayonnaise using a blender

During the Soviet era, manufacturers used only alcohol to store mayonnaise, but today they managed to “shove” so many preservatives into such a small bag of sauce that such a product can hardly be called high-quality. But with the help of a blender you can make safe and tasty mayonnaise in just a few minutes.

Ingredients:

225 ml olive oil;
one raw egg;
7 g of sweet sand (tsp);
17 ml lemon juice;
7 g mustard;
salt (half a spoon).

Cooking method:

For homemade mayonnaise, it is important to beat the ingredients at room temperature, not cold, this is the only way to get a thick, homogeneous mass.
We take a container convenient for whipping, you can take a large glass or an ordinary glass jar, add salty and sweet granules there, and also put mustard.
Pour in some of the oil; here you can use olive or refined odorless oil. You can use two types of oil at once, since olive oil sometimes adds bitterness to the finished sauce.
Now beat in the egg and immerse the blender so that its stem completely covers the egg. Let's start beating the ingredients at low speed.
As soon as the egg combines with the oil, the mass will begin to thicken and become light in color.
We increase the speed and gradually introduce the remaining oil, without turning off the electrical appliance. It is important to pour in the oil in small portions; if you “thump” the product at once, the mass will simply curdle.
Now we improve the taste with the help of citrus juice, you can also add a pinch of turmeric for a rich color, beat again and the sauce is ready. If the sauce is too thick, simply pour in two tablespoons of cold (boiled) water.

Delicious quail eggs recipe

Many housewives are afraid to make mayonnaise due to the use of raw eggs. In such a situation, chicken eggs can be replaced with quail eggs.

Ingredients:

five quail eggs;
7 g of sweet sand (tsp);
18 ml sour citrus juice;
225 ml oil (olive or sunflower);
7 g classic mustard;
salt (half a spoon).

Cooking method:

Break the quail eggs one by one into a high bowl, add salt, sweet sand and spicy seasoning, mix the ingredients with a blender at low speed.
As soon as the mass thickens, add the oil in portions and continue to work with the blender so that the output is a homogeneous mass.
At the very end, add sour juice, mix again and you can use the sauce for its intended purpose.

Lenten mayonnaise

Many of us observe fasting; as is known, on such days it is forbidden to use mayonnaise for dishes. And if you don’t want to dress your salads only with sunflower oil, then you can prepare a lean sauce.

Ingredients:

115 g flour;
115 ml water;
105 ml vegetable oil;
35 ml sour citrus juice;
a pinch of salt and sugar;
mustard at your discretion.

Cooking method:

Pour water into a suitable container, immerse the blender, turn it on and begin adding flour.
We put the flour mixture on the fire, heat it until it thickens, then cool it, add the bulk ingredients and start working with the blender again.
As soon as the sweet and salty granules dissolve, we begin to introduce the oil in portions.
At the very end, season the sauce with citrus juice, mix again and you can start preparing delicious meatless dishes.

Homemade mayonnaise “Provencal”

Provencal sauce is a well-known dressing for various dishes. It can also be made at home without much difficulty.

Ingredients:

three yolks;
10 g prepared mustard;
25 ml of natural vinegar (fruit, wine);
325 ml clarified oil;
a couple of grams of salt.

Cooking method:

Pour the yolks into a container and beat them with a blender until smooth.
Pour vinegar into the egg mixture and add mustard, mix and add oil in portions, continue whisking until a thick sauce is obtained.
At the end, we season the “Provencal” with citrus juice, stir everything thoroughly again and the sauce is ready.

How to make mayonnaise without eggs in a blender

As a rule, whole eggs or only yolks are used for homemade mayonnaise. But if you are interested in the version of PP mayonnaise, then you can get a healthy product based on milk and without eggs.

Ingredients:

70 ml milk drink;
135 ml odorless oil;
17 ml lemon juice;
7 g mustard;
a little salt and regular sugar.

Cooking method:

Pour oil into the blender bowl, add this product immediately and pour in the milk drink. It is better to use pasteurized milk, homemade is also allowed, then this drink should definitely be boiled.
Beat the ingredients until smooth. The sauce will not be thick at first, but once you add the rest of the ingredients and continue whisking, you will end up with a thick and delicious sauce. If desired, you can add pepper and a little garlic.

Mayonnaise with mustard

Homemade sauce recipes often contain mustard; it is this component that gives mayonnaise its piquant taste. For whipping, a ready-made product is most often used, but if you want to make a hotter sauce, it is better to use mustard powder.

Ingredients:

one raw egg;
225 ml oil (refined);
3 g each of salt and fine sugar;
7 g classic mustard;
17 ml sour citrus juice.

Cooking method:

To make the sauce a beautiful color, you should use a homemade chicken egg, which you beat into a high container, add all the bulk ingredients and mustard.
We start working with the blender by turning on the lowest speed.
Once the mass has become homogeneous, add oil and continue whisking.
The almost ready sauce just needs to be mixed with citrus juice. It should take you a maximum of 2-3 minutes to whip, otherwise you may overwhelm the mayonnaise.

Recipe with vinegar

If you don’t have lemon on hand, you can use regular table vinegar or natural vinegar instead to give the sauce a special taste.

Ingredients:

two yolks;
245 ml oil;
7 g prepared mustard;
7 ml bite (tsp);
salt, pepper to taste.

Cooking method:

Place all ingredients of the sauce, except oil, into a container and beat with a blender until smooth.
Then we gradually introduce the oil, and as soon as the mixture acquires a thick consistency, turn off the device.

Homemade mayonnaise at home can be stored for three days, but only in a closed container. The lean version of the sauce has a shelf life of up to five days.

Diets and healthy eating 02.08.2017

Dear readers, it’s rare that any of us doesn’t use mayonnaise for dressing salads, appetizers and other dishes. And I'm no exception. I won’t 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 in the store. But let’s think about how much chemicals, preservatives there are in it, what products are used for its production? And why don't we make our own mayonnaise? Such mayonnaise will definitely be healthier, besides, we can choose the products for its preparation ourselves and vary the composition of the recipe, add something to our taste. Everything is simple, accessible and cheaper than in the store.

Today we will talk about how to make mayonnaise at home. Natalya Groznova will share her recipes on the pages of my blog. I give her the floor.

History of the recipe

Good afternoon to all readers of Irina’s blog. Let's first look at history. The indispensable white sauce, mayonnaise, got its name from the capital of the Spanish island of Menorca - Mahon. The French Encyclopedia describes this historical event as follows. The French Duke Richelieu conquered Mahon in 1758. At that time, the team ran out of food supplies. The exceptions were olive oil and chicken eggs. Usually these ingredients were used to make omelettes, 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 widely used in modern cuisine. Skilled housewives have learned to prepare it themselves at home using a mixer or blender. The whipping process can be done with a regular hand whisk, it will just take more time.

And French sauce is prepared in very different ways. They make it with yolks, with whole eggs, vegan without eggs, with olive or vegetable oil, with spices and additives... In short, there are many variations, and we will look at some of them today.

The benefits and harms of homemade mayonnaise

It should be noted that homemade mayonnaise consists exclusively of natural products: oil, mustard, eggs, salt, vinegar. Obviously, there is nothing harmful in these products. Only mustard may raise doubts, but in small doses it improves digestion. Also, constant controversy arises due to vinegar, but to minimize its impact, you can use apple or balsamic vinegar.

Homemade mayonnaise made from fresh, high-quality and high-quality products is easily digestible and useful for absolutely everyone, including children. The only indisputable drawback of the product is its high calorie and fat content, so consuming it in large quantities is not recommended. A harmless everyday 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 bowl, mixer, blender or hand whisk.

Break the egg into a bowl. Add mustard, salt, sugar. Take a mixer with cream whisks or a hand blender.

Beat the eggs until fluffy. Continuing to whisk, gradually 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 store-bought mayonnaise. Therefore, add lemon juice to the mixture. It will also add a slight 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.

Yolk mayonnaise

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 and sugar to them. Beat the products with a mixer/blender until smooth. Gradually add olive oil.

As soon as the mixture begins to stick to the whisk, the mayonnaise is ready. The last step is to 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 until it rests on the bottom and turn on the appliance. The blender blades will begin to beat the eggs, then pick up the oil, and the mixture will change color before your eyes. Continue the process until the mixture thickens 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 a good result, you need to prepare mayonnaise from products at room temperature;
to increase shelf life, use fresh products and do not allow other foods to get into the mayonnaise;
homemade eggs will give the sauce a delicate yellowish color, store-bought eggs will give a white tint;
a pinch of ground turmeric will make the light sauce intensely yellow;
Refined sunflower oil, extra virgin olive oil, or a combination of several types are used;
acidify mayonnaise with lemon juice, table vinegar, apple or balsamic vinegar;
Mustard will add a spicy note. Mustard powder will make mayonnaise spicier;
viscous sauce is diluted with 1-2 tbsp. l. warm water, it can be made thicker with lemon juice;
to prepare low-calorie mayonnaise, without cholesterol, replace eggs with cold milk, and lemon juice will thicken this mass;
Healthier and more delicate mayonnaise is made from quail eggs.

How to diversify the taste of mayonnaise

The taste of mayonnaise can be changed by adding all kinds of spices, herbs, herbs and products. Then it will turn out more interesting and unusual. For example, a favorite addition is chopped or pressed garlic. It will add piquancy and provide an excellent combination of mayonnaise with a crispy baguette and meat.

Chopped parsley, cilantro and basil are no less popular. This sauce is suitable for fish dishes. Finely chopped olives or pickled cucumbers add a southern touch that pairs with potato dishes. Grated cheese harmonizes with vegetables, and lemon zest with fish and seafood.

Some recipes contain cumin, coriander, cumin, various peppers, tarragon, herbs de Provence, gherkins, capers, horseradish, paprika, etc.

Additives enrich the taste of mayonnaise and add new flavor tones. Experiment with different ingredients, and many combinations will unexpectedly surprise you with their originality and sophistication.

Multi-colored mayonnaise

In addition to adding flavoring additives, mayonnaise is made colored for aesthetic reasons. How to add color to mayonnaise, make it bright and unusual? So, the sauce will be bright with boiled grated beets. Curry will give a delicate sunny color, asparagus or spinach will give a green tint, boiled chopped carrots will give an orange tint.

So the article has come to an end. If you have any questions, ask in the comments. I will always be happy to answer them.

I think many housewives have at least once thought about how to make homemade mayonnaise so that it tastes no worse than store-bought mayonnaise. Some may have tried to make mayonnaise at home, but it didn’t work out, it didn’t whip up, it separated, or something else happened to it. In general, today I will write a recipe for making homemade mayonnaise, which always works! And it not only turns out to be the right consistency, it turns out very tasty.

Preparing this mayonnaise takes only 5 minutes (this time includes preparing the products). That is, making mayonnaise yourself is faster than going to the store. But to make mayonnaise, you need to make it with an immersion blender. In this case there will be a 100% result! If you prepare mayonnaise with a mixer or a whisk, you need to use other recipes. But not everything is so simple with them, you need to pour the oil very carefully, you need to beat for a long time, you need to take the ingredients at the same temperature and it still may not work.

In general, take an immersion blender, a bowl (or a jar - not a wide dish) and read on to find out what ingredients you need. I will write two recipes for homemade mayonnaise: with egg and with milk.

Remember that homemade mayonnaise does not last long because it contains raw eggs (shelf life - 2 days, maybe 3). Mayonnaise made with milk can be stored a little longer and given to children.

Quick mayonnaise “Provencal” in a blender with egg

Make mayonnaise in the amount indicated in the recipe. If you need more mayonnaise, make it again. Use one egg at a time, so you get a guarantee that everything will work out. Eggs for mayonnaise should be taken as fresh as possible. You can buy ready-made mustard. But if you want to get the most natural product, make your own mustard from powder.

You can put any acid - lemon juice, vinegar (table or fruit). Take only refined oil so that it is odorless. If the oil is unrefined, the mayonnaise will taste like oil, which is not very pleasant. Add a little salt, sugar, mustard and acid first. Then taste it and add the ingredient you are missing. This way you get a delicious “Provencal” mayonnaise, but natural.

refined vegetable oil - 180-200 gr.
egg - 1 pc.
mustard - 0.5 tsp.
salt - 0.5 tsp.
sugar - 0.5 tsp.
lemon juice - 1 tbsp.

Method for preparing mayonnaise using a blender.

1. Break an egg into a narrow blender bowl (you can take a jar). An important nuance - the yolk must be whole and not float.

Many people say that the egg should be at room temperature, as should all the ingredients, so that they mix more easily. You can take the egg out of the refrigerator in advance to be on the safe side. I usually take an egg from the refrigerator and everything works out.

2. Pour vegetable oil into the yolk, add mustard, salt, sugar, lemon juice or vinegar. In this recipe, all ingredients are added at once; no gradual additions are necessary. The only thing is that after cooking you can add acid or salt with sugar to your taste and beat again.

3. Now take an immersion blender and cover the yolk with it. Press the blender into the bottom of the bowl.

4. Turn on the blender at maximum speed and blend for the first 10 seconds without lifting the attachment from the bottom of the bowl.

5. The yolk will begin to emulsify with the oil, and white mayonnaise will begin to appear from the holes in the nozzle!

6. Then, after holding the attachment near the bottom for 10 seconds, begin whisking the mayonnaise in an up and down motion as usual. The oil will be mixed in small portions with the yolk and you will get real mayonnaise.

7. Beat for 1-1.5 minutes until smooth. Taste and adjust if necessary and mix everything again. That's all! Quickly and without hassle, you get real homemade mayonnaise, thick and tasty.

Make mayonnaise according to this recipe and you will succeed.

Homemade mayonnaise without eggs with milk

If you are not sure about the quality and freshness of eggs or there are children in the house who will eat salads with mayonnaise, prepare this sauce with milk. In this case, it will be stored longer than mayonnaise with egg.

Important! The milk for this recipe must be at room temperature. Cold milk will not make mayonnaise. Natural milk without herbal additives will also froth better.

The ratio of milk to vegetable oil should be 1 to 2. Add the amount of salt, sugar, mustard, vinegar to your taste.

Ingredients:

milk - 100 ml
refined vegetable oil - 200 ml
apple cider vinegar (or lemon juice, or table vinegar) - 1 tbsp.
mustard - 1 tsp.
salt - 0.5 tsp.
sugar - 0.5 tsp.
natural yogurt - 150 gr. (optional to reduce calories)

Method for preparing mayonnaise with milk.

1. Pour milk and vegetable oil into a jar or blender bowl. Pour it all at once, not in portions. You need to beat this mayonnaise, like the previous one, with a submersible blender. Beat near the bottom for a few seconds first, then beat in a smooth motion from top to bottom.

2. When the whole mass is whipped (about 1 minute), add all the flavoring additives to the mayonnaise: mustard, salt, sugar, vinegar. Beat again. The mayonnaise should be thick. Taste the sauce and add missing flavor elements if necessary.

3. Now the mayonnaise is ready. If desired, you can add natural sugar-free yogurt (150 g) to it. This will reduce the calorie content and make the mayonnaise lighter.

4. The finished mayonnaise turns out like real Provencal. Very tasty and natural. To give mayonnaise a new flavor note, add garlic squeezed through a press, chopped herbs, capers or your favorite spices.

This mayonnaise is suitable for dressing salads. When heated (baked), it will separate.

This is the most famous sauce, without which many dishes cannot do. And if you prepare it yourself, the sauce will turn out much tastier and without harmful additives. Today we will share with you how to make mayonnaise at home.

Ingredients:

vegetable oil – 0.4 l;
vinegar - 1 tbsp. spoon;
eggs – 2 pieces;
salt - to taste.

Preparation:

Prepare a large container in which it will be convenient to blend the ingredients with a blender.
Measure out 400 milliliters of sunflower oil and pour it into the main bowl. If you want, you can replace some of this oil with an olive product. Then the taste of mayonnaise will be more interesting.
Take 2 eggs and wash them thoroughly with soda. Break them into a small bowl and check to make sure there are no shells. Now they can be added to the oil. The shade of mayonnaise depends on the color of the yolk. The brighter the yolk, the more beautiful the mayonnaise. Therefore, we advise you to take homemade chicken eggs, not store-bought ones. But if you are unable to purchase the right ingredients, add a little turmeric to the composition. It will give the dish the desired yellowish tint.
Measure out one spoon of vinegar and add it to the main container.
Sprinkle some salt.
Now take the immersion blender and place it firmly on the bottom and only now turn it on. This way, all the ingredients will come together much faster.
Whisk the mayonnaise until it thickens completely.
Now taste the sauce and add the missing ingredients (for example, salt).
Transfer the mayonnaise into a jar, cover it with a lid and store the sauce in the refrigerator.

No eggs with milk

Ingredients:

milk – 0.15 l;
mustard – 1 teaspoon;
sunflower oil – 0.3 l;
lemon juice – 1 tbsp. spoon;
salt – 2 pinches.

Preparation:

Measure out 150 milliliters of milk in advance and leave it to warm up at room temperature.
Pour the milk into the blender jar.
Add oil to it.
Take a blender and beat our sauce at maximum speed. The correct consistency can be achieved with an immersion blender.
Add one spoon of mustard to the thickened mass. It should be normal, without any additives.
Add 2 pinches of salt.
Squeeze one tablespoon of juice from a fresh lemon. Add juice to mayonnaise.
Take a blender and select the minimum speed on it, beat all the ingredients for about 5-10 seconds.
Homemade mayonnaise is ready. Taste it, if everything suits you, then transfer the sauce into jars. It can be stored for several weeks.

Lenten pea mayonnaise

This sauce is very similar to the classic version in consistency and color.

Ingredients:

dry peas – 4 tbsp. spoons;
sugar – 1 pinch;
water – 0.2 l;
ground pepper (white) – 2 pinches;
mustard – 2 teaspoons;
vegetable oil – 0.2 l;
vinegar - 1 tbsp. spoon;
salt – 1 teaspoon.

Preparation:

Measure out a few spoons of peas and pour them into a deep plate. Rinse the peas and fill them with clean water. Leave the bowl of water overnight.
In the morning, pour the peas into a small saucepan and fill it with clean water. Place the pan on low gas and cook the peas until tender.
Pour the boiled peas into a blender bowl and grind them until smooth. Leave the peas to cool completely.
Measure out 200 milliliters of vegetable oil and pour it into a mixing bowl.
Add only 1 teaspoon of pea mixture to the oil. Blend everything with a blender. This will take about 40 seconds.
Add 1 spoon of peas again and mix everything. Do this procedure with each portion of the product.
Add a little mustard to the sauce and whisk everything again.
Now you need to add salt, vinegar, pepper and sugar to the mayonnaise. Whisk everything thoroughly. The pepper must be white, because black pepper will stand out strongly in our sauce.
Mayonnaise is ready! Transfer it to a convenient container and put it in the refrigerator, where it will thicken and have the desired consistency.

Vegetarian mayonnaise

Ingredients:

lemon juice – 1 tbsp. spoon;
vegetable oil (rapeseed, olive or sunflower) – 0.16 l;
mustard – 0.5 teaspoon;
soy milk (can be replaced with soft tofu, in the same proportions) – 0.08 l;
salt and sugar - to taste.

Preparation:

Remove all ingredients from the refrigerator in advance so that they are at room temperature when cooked.
Pour 80 ml of milk into a special container.
Add refined oil to it.
Set the blender to maximum speed and blend our sauce for about 60 seconds.
Now gently lift the blender up until the mayonnaise is completely whipped.
Add mustard and lemon juice to the sauce. Interrupt everything again.
Season the mixture a little and add a pinch of sugar. Mix everything again.
The mayonnaise sauce is ready. Dress it on salads or add it to other dishes.

Provencal at home

Ingredients:

egg - 1 piece;
lemon juice – 1 teaspoon;
mustard – 0.5 teaspoon;
salt and sugar - 1 pinch each;
vegetable oil – 0.1 l.

Preparation:

Break one egg into a blender bowl.
Add 100 milliliters of sunflower oil to it.
Cut half a lemon and squeeze a spoonful of juice out of it.
Take an immersion blender and set it to medium speed. Beat the sunflower mixture for about 60 seconds.
Now add sugar, mustard and salt.
At the same speed, beat the sauce for about 30-60 seconds.
The mayonnaise is ready, put it in a container and put it in a cool place. After 4 hours the sauce will be ready for use.

From cottage cheese

This is a dietary recipe, so it will appeal to those who are watching their weight.

Ingredients:

cottage cheese (low-fat) – 3 tbsp. spoons;
mustard – 0.5 teaspoon;
kefir – 3 tbsp. spoons;
ground pepper - on the tip of a knife;
eggs – 2 pieces;
salt – 1 pinch;
lemon juice – 6 drops.

Preparation:

Wash the eggs and place them in a saucepan. Fill with a batch of cold water.
Place the pan over medium heat.
When the water boils, wait another 10 minutes.
After the specified time, the eggs will be ready.
Pour cold water over the boiled eggs.
Break the eggs and remove only the yolk. There are no whites in this recipe.
Place both yolks in a bowl and mash them with a fork.
Add cottage cheese and kefir to the eggs.
Take a blender and blend everything.
Make a small cut in the lemon and add 6 drops of juice into the curd mass.
Add salt, mustard and pepper to the remaining ingredients.
Beat everything again to the desired consistency. Taste the mayonnaise and adjust the saltiness.
Transfer the sauce into a convenient container and put it in the refrigerator. This mayonnaise can be stored for several days.

Garlic mayonnaise

Ingredients:

lemon – 1 piece;
olive oil – 0.35 l;
eggs (we only need yolks) – 2 pieces;
sea salt – 1 pinch;
garlic – 3 cloves;
ground pepper - 1 pinch.

Preparation:

Peel 3 cloves of garlic. Cut each one in half.
Place a frying pan on medium gas and grease it with olive oil using a silicone brush.
Place garlic on a hot frying pan.
Reduce heat, fry garlic until golden brown.
Set the pan aside and let its contents cool.
Rinse the lemon and roll it a little on the cutting board with your hand to soften it and make the juice easier to squeeze out.
Now cut the lemon and squeeze the juice into a separate container.
Break 2 eggs into a small bowl, do it carefully so as not to damage the ingredients. Separate the yolks: 1) Take a regular plastic bottle and unscrew the cap. 2) Press slightly on the sides of the bottle and place the neck against the yolk. 3) Release the edges of the bottle; the yolk will get inside along with the air. 4) Transfer it to the blender bowl.

Ingredients:

quail eggs - 4 pieces;
salt – 1 pinch;
quail yolks – 4 pieces;
white pepper, ground - on the tip of a knife;
Dijon mustard – 1 teaspoon;
olive oil – 0.2 l;
lemon juice – 2 tbsp. spoons.

Preparation:

Break 4 quail eggs, pepper, mustard and salt into a deep container.
Squeeze 2 tablespoons of juice from the lemon and add it to the rest of the ingredients.
Separate the yolks: 1) Take a small tea strainer and place it over a plate. 2) Break the quail egg over a strainer. The white should immediately drain into the plate, and the yolk should remain on the surface.
Transfer the yolks to the main container.
Beat all ingredients with a blender or mixer.
Now take olive oil and add it drop by drop into the blender bowl while blending.
When the sauce thickens a little, you can add olive oil in a thin stream. Whisk the sauce to the desired consistency.
If suddenly your sauce starts to separate, add a spoonful of boiled water to it.
Transfer the finished mayonnaise into a resealable container and put it in the refrigerator.

Today we will talk about how to make mayonnaise at home. Natalya Groznova will share her recipes on the pages of my blog. I give her the floor.

History of the recipe

The benefits and harms of homemade mayonnaise

Homemade mayonnaise recipes

Classic recipe

olive oil – 160 ml;
eggs – 1 pc.;
lemon juice – 1 tbsp. l.;
sugar and salt - 0.5 tsp;
mustard – 1/4 tsp.

To make mayonnaise at home, you will need a deep bowl, mixer, blender or hand whisk.

Break the egg into a bowl. Add mustard, salt, sugar. Take a mixer with cream whisks or a hand blender.

Beat the eggs until fluffy. Continuing to whisk, gradually 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 store-bought mayonnaise. Therefore, add lemon juice to the mixture. It will also add a slight 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.

Yolk mayonnaise

egg yolk – 1 pc.;
mustard and apple cider vinegar - 0.5 tsp;
a pinch of sugar and salt;
olive oil – 100 ml.

Break the eggs. Separate the yolks, add mustard, salt and sugar to them. Beat the products with a mixer/blender until smooth. Gradually add olive oil.

As soon as the mixture begins to stick to the whisk, the mayonnaise is ready. The last step is to add apple cider vinegar.

Homemade mayonnaise in a blender. Step by step recipe

refined vegetable oil – 400 ml;
eggs – 2 pcs.;
table vinegar - 1 tbsp. l.;
salt.

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

To get a good result, you need to prepare mayonnaise from products at room temperature;
to increase shelf life, use fresh products and do not allow other foods to get into the mayonnaise;
homemade eggs will give the sauce a delicate yellowish color, store-bought eggs will give a white tint;
a pinch of ground turmeric will make the light sauce intensely yellow;
Refined sunflower oil, extra virgin olive oil, or a combination of several types are used;
acidify mayonnaise with lemon juice, table vinegar, apple or balsamic vinegar;
Mustard will add a spicy note. Mustard powder will make mayonnaise spicier;
viscous sauce is diluted with 1-2 tbsp. l. warm water, it can be made thicker with lemon juice;
to prepare low-calorie mayonnaise, without cholesterol, replace eggs with cold milk, and lemon juice will thicken this mass;
Healthier and more delicate mayonnaise is made from quail eggs.

How to diversify the taste of mayonnaise

Some recipes contain cumin, coriander, cumin, various peppers, tarragon, herbs de Provence, gherkins, capers, horseradish, paprika, etc.

Additives enrich the taste of mayonnaise and add new flavor tones. Experiment with different ingredients, and many combinations will unexpectedly surprise you with their originality and sophistication.

Multi-colored mayonnaise

So the article has come to an end. If you have any questions, ask in the comments. I will always be happy to answer them.

I thank Natalia for the homemade mayonnaise recipes. We all, to one degree or another, care that our diet is healthy and wholesome, and the recipes and tips offered will help with this in the best possible way.

And finally, I suggest you listen to a wonderful song performed by Mireille Mathieu — Pardone moi .

Reviews (8)

Mayonnaise with mustard gives dishes a special piquancy and richness. Thanks for the recipe

I also discovered homemade mayonnaise made with olive oil. And if you add garlic and herbs, you get such a delicious sauce!

I don't make mayonnaise with eggs - who knows. Instead, I whip milk with butter - it tastes almost the same, but is safer.

The presence of raw eggs in homemade mayonnaise always bothers me; I’m never sure that they are not contaminated with salmonella. I would replace chicken eggs with quail eggs

Good advice, Vilia. I am for.

Thank you, Irina. I also haven’t bought store-bought mayonnaise for a long time. I'm making my own at home.

Homemade mayonnaise is definitely healthier than store-bought mayonnaise. It contains no preservatives or dyes. And you can do it quickly. Thanks for the recipe.

I also prefer homemade mayonnaise. I have a classic recipe, according to which I used to make a recipe, it was so “dreary,” but now I make it with a blender in 2-3 minutes, and it is no different from the one I made before.