Mayonnaise has long taken its place in cooking. Shop counters are plentiful various options this sauce, but they all have practically nothing to do with original version, because modern manufacturers began to include a lot of flavors, preservatives and other harmful ingredients.

That is why many housewives began to make mayonnaise on their own at home. It contains only natural ingredients, the main of which are vegetable oil and fresh eggs... To give a pronounced taste, sugar, mustard, lemon juice can be added additionally.

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 and can reach 800 kcal. Classic provencal with a fat content of 67% has approximately 650 kcal per 100 g. Let's consider step by step and with a photo how to make 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 out correctly, all ingredients must be 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;
• A pinch of salt and pepper.

Step-by-step cooking scheme:

1. Whisk the egg into a blender glass or high-rimmed round bowl. Add sugar and salt, mustard here, then pepper and squeeze the juice from the lemon;
2. Mix well with a hand blender. Without stopping the whipping process and without lifting the device from the bottom of the container, slowly and slowly add oil (you can also use a mixture of sunflower and olive). This is very important point, because if you pour out all the oil at once, ready product will delaminate. Than more quantity this component, the thicker the sauce will be;
3. Whisk homemade mayonnaise in a blender until the mixture is thick and smooth. It will take just a few minutes;
4. After the completion of the process, it is advisable to send the product to the refrigerator for a while. After that, it can be included in your favorite dishes.

A homemade mayonnaise dressing is better for oven-baked dishes (like everyone's favorite French meat) than its store counterpart. During heat treatment, it will delaminate less and retain its homogeneity.

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 not full;
• Pepper and salt are on the tip of the knife.

Cooking instructions:

1. The eggs need to be carefully split, separate the whites from the yolks and pour the latter into a deep bowl, add salt, pepper, add sugar and mustard. Beat with a mixer all the ingredients until smooth;
2. Gradually pour in the oil. Regular sunflower can be combined with 1/4 of olive. Do not add more, otherwise the finished product will taste bitter. Initially, add a couple of spoons of butter, so that during whipping it is thoroughly mixed with the egg mass. Then, without stopping whipping at high speed, add the rest;
3. A couple of minutes before cooking, you need to squeeze out the 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 step by step:

1. Fill a tall bowl with warm milk and sunflower oil at room temperature and knead for several minutes using a mixer or whisk;
2. After reaching the thickness, add mustard and lemon juice. You can also include your favorite spices. Then the sauce will turn out to be more original and tasty. We knead all the ingredients together for another three minutes;
3. At the final stage, we send the finished product to the refrigerator for a while, so that it freezes and grabs a little.

Diet option

This instruction cooking light mayonnaise dressing is suitable for people on a diet and healthy eating... As part of finished product there is no sunflower oil that adds calories and makes the sauce heavier.

Grocery list:

• 2 boiled egg yolks;
• Natural yogurt - 100 ml (homemade with sourdough and milk is perfect);
• Mustard powder or ready-made mustard - 2 teaspoons;
• Lemon juice - about 2 tablespoons spoons;
• Salt;
• Spices (optional).

Cooking process:

1. Pour the yogurt into a blender bowl with high sides, add finely ground yolks here and knead for a few minutes;
2. We add mustard, squeeze the juice from the lemon, add seasonings as desired and add salt. Lovers bright flavors can supplement the recipe with finely chopped herbs or olives. All ingredients must be mixed well again until smooth.

Garlic Mayonnaise Sauce

This original recipe 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:

1. Cut the garlic cloves in half and fry in a pan until golden. But you can also bake them in the oven;
2. Beat the yolks, pre-salting them;
3. Without stopping the whipping process, gradually add a few tablespoons of oil. When the mass acquires density, add part lemon juice and, continuing to whisk 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 mix it thoroughly again;
4. Pass the browned garlic through a press and put it in a common container;
5. Ready mayonnaise with garlic must be gently mixed and placed in the refrigerator for a certain period of time to solidify.

This is far from full list recipes homemade mayonnaise... For its preparation, you can use various unusual combinations ingredients and add your favorite spices or seasonings. In short, the field for experimentation is quite extensive. Try to do it yourself mayonnaise sauce of natural ingredients, and you will give up the store analogue once and for all.

Video: Recipe for classic homemade mayonnaise

Homemade mayonnaise is a great substitute for store-bought mayonnaise. Firstly, it is much healthier, because it does not contain preservatives, secondly, it is cheaper, and thirdly, you can add any spices to it according to your taste.

Making mayonnaise at home is very simple, and most importantly, very quickly. The cooking time for delicious homemade mayonnaise is no more than five minutes.

If there are no eggs with a bright yolk, and you have to make homemade mayonnaise from store eggs, the sauce will turn out to be very light, whitish. This can be corrected by adding a pinch of ground turmeric. But don't overdo it - turmeric gives a very intense yellow color.

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

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

The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, such mayonnaise is only good when it is very fresh, and the shelf life does not exceed a day in the refrigerator. On the other hand, oil increases the shelf life by two to three days.

Pay attention, it turns out not at all store product, it contains neither water, nor milk, nor, moreover, artificial additives. This is the real Mayon sauce - the way French cooks conceived it in the 18th century.

As you can see, there is nothing complicated in making mayonnaise at home. In taste, it is much superior to the ready-made industrial one, it will not harm health and will not spoil the dish. Its only drawback is that it is stored for no more than a week, so it is better to make it in small portions.

Don't be afraid to experiment, try different recipes, and you will definitely find one that will become your favorite!

Homemade Mayonnaise Recipes

Homemade mayonnaise is incomparable with store-bought mayonnaise, it is delicious and healthy sauce... It can be prepared according to the classic recipe or with various additives... Cooking it is not at all difficult.

Using simple additives to mayonnaise, you can create a collection various sauces... And you will always have at hand fresh, cooked without any preservatives wonderful sauces for fish, meat, seafood, potatoes, and vegetables.

You need to store homemade mayonnaise in a tightly closed container in the refrigerator for 3-7 days. It is better not to store mayonnaise with additives for a long time, but to use it immediately after preparation.

Homemade classic mayonnaise

Ingredients:

• Chicken egg - 1 pc.
• Vegetable oil (olive) - 100-200 ml
• Sugar - 5 g
• Salt - 1 pinch
• Ready-made mustard - 0.5-1 tsp
• Lemon juice - 1-2 tsp

Preparation:

You can use not only yolk to make mayonnaise chicken eggsbut also a whole egg.

Beat the egg (yolk) with salt, sugar and mustard with a whisk or mixer. Now, while continuing to beat, add vegetable oil in a thin stream. Beat the mixture until thick. Then add lemon juice and beat a little again.

At this stage, you can add more spices to taste.

Based classic sauce mayonnaise, you can prepare mayonnaise sauce with various additives.

Quail egg mayonnaise

Gourmets love to experiment and cook mayonnaise on quail eggs. His recipe is also quite simple. Ingredients 6 quail eggs 150 ml sunflower oil 0.5 teaspoon salt 0.5 teaspoon sugar 0.5 teaspoon mustard a pinch of black ground pepper 1 tablespoon lemon juice, herbs to taste.

Method of preparation Mix eggs, salt, sugar, mustard and pepper and beat with a blender for a minute. Then add sunflower oil a little at a time until the mayonnaise thickens. Add lemon juice to the finished mayonnaise, beat again and mix with herbs. We put the resulting mixture in the refrigerator so that it thickens. The only difference between this recipe and standard mayonnaise is that not chicken is used, but quail eggs... They say they are more gentle and useful. But here it is better to rely on your own taste.

Mustard recipe

Ingredients:

• vegetable oil (sunflower, olive, soy) - 200 gr
• yolk - 2 pcs.
• mustard - 1 teaspoon
• lemon juice (table vinegar) - 0.5 teaspoon

How to cook:

First of all, mix the mustard with the yolks. We prepare as indicated in the ordinary recipe. The sauce is spicy in taste and very pleasant in color.

And in the finished sauce, you can add, if you like, 1 teaspoon of sour cream per 1 yolk

Garlic homemade mayonnaise

This is the most wonderful kind of sauce, it is suitable for seafood, any vegetables, potatoes and sandwiches. It is best to mix sunflower oil with something more different, such as olive oil.

Ingredients:

• egg yolks (2 pcs.)
• vegetable oil (250-300 grams)
• mustard (half a teaspoon)
• lemon juice (half freshly squeezed)
• finely chopped garlic (tablespoon)
• white pepper (half a teaspoon each)

Cooking method:

In a tall narrow bowl, mix the yolks with mustard. Pour in the oil and mix with a blender until thick. Put the prepared garlic and pepper into the mixture, add lemon juice and beat until the garlic is completely chopped. Chill in refrigerator and can be consumed. You can make mayonnaise with olives in the same way. Simply chop 40 grams of pitted olives and add to the mixture after emulsifying.

10 little secrets

Who would doubt that mayonnaise is somehow used as a basis for various sauces that will be served to you in your own kitchen or an elite restaurant. For example, caesar or tartare, aioli or onion sauce with gherkins. Therefore, the versatility of mayonnaise suggests some subtleties of its preparation, use and combination with other components. We will reveal some of them for you.

☀ The ingredients for the sauce, as you already know, should be at the same temperature, but which one? It is at room temperature, and it is better if the oil and yolks are slightly warmer than the rest of the components.

☀ In order to avoid such an unpleasant and unexpected result as "churning" of butter and "binding" of the sauce as a whole, it is necessary to add 1/3 of the butter drop by drop, without stopping whipping the mayonnaise and without reducing the intensity. The second portion of oil (1/3 of the total volume) will be poured into the mass in a thin stream, and the third - in small portions, but just as carefully and accurately, with constant stirring.

☀ Thick sauce is obtained by housewives who use a high-quality whisk and capture the whole mass with it at the same time.

☀ Utensils for making noble mayonnaise should not be cold and metallic, but rather “warmed up” to room temperature.

☀ A damp towel underneath can help prevent the bowl from sliding.

☀ The first step is to whisk the yolk thoroughly in a bowl, then add lemon juice, vinegar and salt to taste.

☀ We alternate whipping with the addition of ingredients, slightly slowing down the pace. During the entire cooking period, you will feel and observe how the sauce gets thicker.

☀ In the final, you should achieve its maximum thickness, since there is always a chance to dilute the mayonnaise to the desired consistencyeven with water.

☀ If the sauce did not work out for you the first or second time, then do not despair. Perhaps instead of 1 small egg yolk, you should put 2 at once.

With a mixer or by hand

Naturally, when homemade mayonnaise is made, it is much more convenient and faster to beat its components with a mixer. Or a whisk. It is more difficult to work with an ordinary fork. And the hands get tired, and the food mass is not so uniform.

To make homemade mayonnaise with a mixer, follow the procedure: first, low turns are turned on, and then, as foam forms (the whole egg is taken), they increase. When you start adding oil, turn on the device to the maximum.

And although gourmets believe that a truly delicious homemade lean mayonnaise can only be whipped with your hands, kitchen appliances makes life easier for housewives!

Mayonnaise - a favorite dressing for the dishes of the majority of the population of many countries. Airy consistency, appetizing sweetish-sourish taste will add a touch of piquancy to any dish. You can buy it at any store, or you can make it yourself at home. And how to do it at home delicious mayonnaise, we'll talk below.

The main thing in the article

Homemade mayonnaise: what is needed?

• Mayon sauce is easy enough to make. From the products you need fresh eggs, unrefined vegetable oil and spices to taste. The addition of spices depends on individual preferences and the specific type of sauce.
• Of the tools - a deep spacious bowl, blender or mixer.

Tips and little tricks for housewives:

• For a good whisk, remove the food one hour before cooking until it reaches room temperature.
• For fried dishes sauce will do with addition jalapeno chili.
• For fish dishes - add beets, this will give a beautiful contrasting color.
• Try adding other ingredients, among others: curries, capers, orange juice, onions, herbs, celery, horseradish, avocado, gherkins, and more.
• Don't be afraid to experiment with natural products, because whatever the outcome, the sauce will be useful.
• It is better to use homemade eggs, and do not forget to wash them before breaking.
• Unrefined oil is better suited.
• Add spices to taste, focusing on individual preferences.

How to make mayonnaise with a blender: a classic egg recipe

To make French sauce, you need the following foods:

Process of creation:

1. First you need to wash the egg, and then break it into a deep container.
2. Then add butter and beat with a blender. Begin to beat at a slow speed, then go to a high speed.
3. After the contents reach a homogeneous consistency, you need to throw in the rest of the spices.
4. Then you need to foam again, taste, if something is not enough - add and beat again.
5. Store Mayon sauce in a sealed container and add to food if necessary.

How to make homemade mayonnaise with a mixer?

To create a savory sauce at home using a mixer, you will need all of the same ingredients as for the above-made mayonnaise sauce.

• Crack the egg and cover with oil.
• Foam the contents with a mixer.
• Add spices to taste.
• Beat until fluffy.

Homemade mayonnaise: whisk recipe

There are many variations in making mayon sauce, you can use technical equipment, but you can do it the old fashioned way. Using a whisk, you can make mayonnaise no less tasty.

Recipe for thick mayonnaise at home: not distinguishable from a purchased one

In fact, before mass production, chefs prepared their sauces by hand. Everyone had their own best recipe and no one wanted to share it. therefore skillful housewives I had to experiment, and that's how the thick Mayon sauce turned out.

1. You can prepare mayonnaise immediately in the container in which it will be stored for the next time.
2. It is necessary to pour oil into the container.
3. In a separate bowl, stir the mustard, a pinch of salt and vinegar.
4. Pour into a container with oil.
5. Beat the egg gently without damaging the yolk.
6. Stir in a convenient way for 15-20 seconds. It may take 10-15 seconds, but in any case, look at the consistency.

Milk mayonnaise at home recipe

There are many options for making a delicious sauce, one of which is the milk recipe. For this recipe you will need:

• milk - 150 ml;
• vegetable oil - 150 ml;
• thickener for cream - 3 g;
• lemon juice - 25 ml;
• salt;
• mustard.

Mustard-free mayonnaise recipe at home

In general, mustard is added to the sauce according to individual preferences. This element is not so important, but with its presence in the sauce there is a hint of piquancy. But if you are not a fan of bold sensations, you can try the recipe without this element, for which you need:

1. Wash and split the eggs into a deep container, add oil.
2. Immerse a mixer or other device inside and turn on at medium power.
3. Bring to a homogeneous mass.
4. Add lemon juice, turmeric, powder and salt to the consistency.
5. Continue whisking, then taste. If something is not enough, add.
6. Mayonnaise is ready, you can serve it on the table.

Homemade mayonnaise recipe without oil

Mayon sauce will make any dish memorable, but one of the main ingredients makes it very much. Therefore, smart cooks found a way out of this situation by slightly modernizing the gas station. Diet recipe irreplaceable sauce no less easy to prepare at home. You will need:

• boiled yolk - 2 pcs;
• children's cottage cheese (or any other liquid consistency) - 200 gr;
• mustard - 1 tbsp l .;
• salt;
• pepper.

1. Place the yolks in a deep container and mash them with a fork.
2. Combine curd with them and stir.
3. Then add the spices.
4. Bring all elements to form a homogeneous air mass.
5. Ready-made dietary mayonnaise sauce is ready to eat.

Homemade mayonnaise: recipe without lemon

Sauce is a variety of flavors that reflect the character of the food. Lemon juice adds a little sourness to the overall flavor of the dressing. In dishes that are already rich sour combinations, you need a sauce without this component. For lemon-free mayonnaise, you need:

Provencal mayonnaise recipe at home

Every year, more and more types of sauce appear on store shelves. In the middle of the 20th century, the content of Provencal mayonnaise was strictly regulated by GOST:

1. Everything was regulated in percentage terms, but if you calculate in grams and milliliters, then what happens in parentheses comes out roughly.
2. Pour the oil into a large container and add the raw yolks.
3. Whisk until smooth.
4. Put in a lot of vinegar, mustard and beat again.
5. Then add the remaining spices and beat again.

The easiest homemade lean mayonnaise recipe

Mayon sauce - high-calorie product, so even some of his lovers abandon him in favor of regular oil and salt. But there is one trick with which your favorite sauce will acquire a lean content. For lean sauce you will need:

• pea flakes - 3 tbsp with a slide;
• oil - 100 ml;
• water - 200 ml;
• vinegar - 3 tbsp;
• mustard - 3 tbsp;
• salt;
• sugar;
• pepper.

1. Pour 1: 2 water over the pea flakes and set overnight. Then in the morning put the peas to cook, keep on low heat until a puree mass is formed.
2. Cool down pea mash, then add butter and whisk.
3. Then combine the mass with mustard, vinegar, salt, sugar and pepper separately.
4. Whisk again until an airy consistency is obtained.

Recipe for delicious olive mayonnaise at home

If you are a connoisseur of healthy and healthy food, then the dressing for the dishes you cook should match. For a healthy mayonnaise, you need:

• egg - 1 pc;
• yolk - 2 pcs;
• olive oil - 200 ml;
• dijon mustard - 30 gr;
• salt;
• pepper;
• powdered sugar.

1. In a deep bowl, break one whole egg and add two yolks, then add Dijon mustard.
2. Whisk the ingredients, then add the olive oil, beat again.
3. Add the remaining spices, depending on your taste, and beat again.
4. Keep the resulting airy and at the same time dense sauce in the refrigerator for no more than 2 days unopened.

Japanese mayonnaise recipe at home

Japanese cuisine is renowned for its exoticism and originality. Professional chefs in Japan liked the French sauce so much that they decided to show what they were capable of. Their sauce turned out to be no less interesting. For Japanese sauce, you need to prepare:

• soybean oil - 230 gr;
• yolk - 3 pcs;
• rice vinegar - 20 ml;
• miso paste - 50 gr;
• yuzu lemon - 1 pc (can be replaced with a regular lemon);
• ground white pepper;
• salt.

1. Place the yolks in a large deep container and combine them to form a uniform consistency.
2. Add vinegar and beat with a blender.
3. Whisk, gradually combine with butter.
4. Add the lemon zest and stir in the sauce.
5. Combine with white pepper and salt, beat again until thick.
6. Ready tamogo-no-mono transfer to a closed container and refrigerate. Store no more than 3 days.

Homemade Vegetarian Mayonnaise Recipe

Vegetarianism has long been included in the lives of some people. There are adherents of this diet who do not eat only meat. And there are 100% vegetarians whose diet consists exclusively of plant-based products.

Ingredients for Vegetarian Mayon Sauce:

• cashews - 200 gr;
• water - a glass;
• soy milk - 50 ml;
• apple cider vinegar - 1 tbsp;
• mustard - 2 tbsp;
• oil - 80 ml;
• salt;
• ground pepper.

1. Combine water with vinegar and put nuts in the resulting mass for a day.
2. Grind the nuts in the morning until a mushy mass is formed.
3. Add soy milk and the rest of the spices, beat until thick.
4. Vegetarian sauce is in no way inferior to classic mayonnaise, and even more so store-bought.

Better homemade mayonnaise video recipes

see also better recipes cooking in our other articles.

Healthy food should not only be healthy, but also tasty. And what could be more appetizing than mayonnaise sauce? Therefore, we have found the most interesting recipes French mayon sauce in its original form. We care about your health, and you take care of it.

Among the sauces used to various dishes, the first place is occupied by all of us beloved mayonnaise. They run it vegetable salads and assorted, put in the first courses, meat and fish are baked in it, kebabs and chops are marinated. Mushroom sauce is suitable and an essential ingredient in baked goods. because food industry produces a variety of this popular product. However, you can also make it at home. How exactly, we will now discuss.

The simplest option

How to make it tasty? The process is quite time consuming, but it's worth it, believe me! The set of products is as follows: vegetable oil, eggs, vinegar, salt. For every half glass of oil, 1 yolk and a tablespoon of vinegar, a little powdered sugar are required. Salt is adjusted to taste.

How to make this recipe? Pour the yolks into a earthenware bowl or cup, salt. Take a whisk or spatula and mix well. Whisk a little. Then add a little oil (sunflower or olive), all the while mixing well with the yolk mass. Infuse no more than 1 teaspoon at a time. When the resulting mixture becomes homogeneous, thick, it is the turn of the vinegar. Top it up and stir it again. If the sauce is thick, you may be wondering how to make your homemade mayonnaise thinner. Just add a little warm boiled water (about a tablespoon).

Some improvements

Everyone has different tastes, and some prefer bland dishes, while others, on the contrary, are more spicy. If the second option suits you, then proceed as follows. When the yolks are put in a bowl and salt, put half a spoon (teaspoon) already ready-made mustard... Stir and then pour in the oil.

How to make homemade mayonnaise in a brighter color? Add some turmeric powder. And for a pronounced smell - ground ginger... Just be careful not to overdo it! Ingredient ratio: vegetable oil - 68%, fresh yolks - 10%, mustard - 6.7%, sugar - about 2.3%, 5% vinegar - 11% and about 2% spices.

With a mixer or with your hands?

Naturally, when homemade mayonnaise is made, it is much more convenient and faster to beat its components with a mixer. Or a whisk. It is more difficult to work with an ordinary fork. And the hands get tired, and the food mass is not so uniform. To make mayonnaise at home with a mixer, follow the procedure: first, low turns are turned on, and then, as foam forms (the whole egg is taken), they increase. When you start adding oil, turn on the device to the maximum. And although gourmets believe that a truly delicious homemade lean mayonnaise can only be whipped with your hands, kitchen appliances make life easier for housewives!

French Mayonnaise Recipe

This type of sauce, like many others culinary delights, came to us from France - a country where they love to eat deliciously and know a lot about it. So they came up with a variety of recipes, one better than the other. For example, they suggest trying to make homemade lean mayonnaise like this: take fresh chicken yolk (use the protein for another dish), 250 g of oil (vegetable, and the French, of course, have olive oil), a third of a tablespoon of vinegar and the same amount of salt , a pinch of hot black pepper. Yes, you will need the finest grind, grade "Extra" salt.

So, pour the yolk into a bowl with a round bottom - this way it will be more convenient to beat it. In order, add salt, pepper, vinegar. French recipe making homemade mayonnaise emphasizes that it is now necessary to grab the whisk and at the same time add oil in very small portions, literally drop by drop. Beat and dose until your sauce begins to thicken and take on a light shade. Now don't be careful, pour the oil boldly. Your sauce will set as expected. Here is such an uncomplicated recipe for making homemade mayonnaise, the French came up with!

In order for the dish to succeed one hundred percent, grocers are advised to follow these rules: the oil should be the same temperature as the yolk - room temperature. If you just take it out of the refrigerator, let it warm up a little before you start whisking the egg ingredient. To make your homemade one thicker, the recipe involves the addition of salt - it is this that affects the consistency of the dish. When the sauce turns out exactly the way you wanted to cook it, so that it does not liquefy or, conversely, does not thicken, pour a teaspoon of boiling water from the saucepan with the blank: the mayonnaise, so to speak, will brew. It will not change its consistency.

French spicy mayonnaise

You can vary not only the thickness of the product, but also its taste. That is why there are so many brands of sauce. If we talk about the French, they love homemade Provencal mayonnaise with various savory additives. For example, this one wonderful recipe... It is prepared on the basis of a classic sauce and includes such new ingredients: hard-boiled yolk, 2-3 50-60 g of capers, mustard (a teaspoon) and a little dill, as well as parsley.

How is mayonnaise made at home from these ingredients? Raw yolk you should take only half, add half of the boiled to it, carefully kneading it with a fork. Put mustard (ready-made) there. But finely chopped dill and parsley, gherkins with capers are put in vinegar. For the rest, we make mayonnaise at home as we have already described.

Garlic mayonnaise

And one more gift for gourmets from cheerful Frenchmen. This recipe for how to make homemade mayonnaise is also original version classic sample. It differs only in some components. Firstly, instead of vinegar, freshly squeezed lemon juice is put in the dish (one citrus fruit), secondly - 4-5 large cloves of garlic. So, prepare standard provence. We repeat, replace the vinegar with lemon juice. Thoroughly crush the garlic in a mortar, add to mayonnaise when all other processing steps are completed. By the way, to improve the taste, include in this recipe such an ingredient as stale white breadsoaked in milk into a gruel, and beat it with the rest of the ingredients.

Author's recipes

You can learn how to make your favorite sauce not only from books about delicious and healthy food or special headings women's magazines... There are many interesting programs on gastronomic topics on TV channels. The famous Yulia Vysotskaya, a recognized expert in culinary arts... The journalist has repeatedly told how she prepares homemade mayonnaise. Vysotskaya bases her recipe on the standard version, naturally, improving it in various ways.

For example, to stock up on a 700-gram jar of this wonderful dressing for a thousand dishes, as the chef's sauce is poetically called, you need the following products: yolks - four pieces (raw); mustard - a tablespoon of "Dijon" with its specific rich taste; sugar - two teaspoons (replace icing sugar); some salt, half a liter of sunflower oil, two tablespoons of natural apple cider vinegar and, if you like, two or three cloves of garlic.

How to make mayonnaise "from Vysotskaya"

At the first stage, tackle the garlic: peel it, chop it with a knife, even tap the pieces with a pen. Then rub well with salt. Place the garlic in a bowl where you will whisk the sauce. Put yolks, sugar, mustard to it, pour in a spoonful of vinegar - one for now. All components, as already noted, should be at room temperature, that is, not cold. You can beat with a blender, mixer or whisk. Start the process with the first drop of oil - pour it in a little at a time.

When half the volume (about 250 g) is in the mayonnaise, add a second spoonful of vinegar. After that, pour in more oil. When finished whipping the sauce, transfer it to a dry sterilized jar, cover nylon cover and store in the refrigerator. The shelf life of the product is one and a half weeks. Thus, for any holidays, you can always stock up on dressing for all supposed salads - from Olivier to ... to those that you think of to cook!

To the already traditional question of how best to whip mayonnaise at home, with a blender or with her hands, Vysotskaya always answers unequivocally: with a whisk, using her own strength! Then, as she believes, the product turns out to be a delicate, airy and thicker consistency.

The main thing is that the container in which the product is cooked is not too wide, but high, and the whisk is small enough in diameter and fits easily in it. You can add various spices, seasonings, herbs to the sauce that affect its color, aroma, and taste. But don't overdo it by experimenting!

What else useful advice Julia advises housewives conjuring at the stove: if suddenly during the cooking process your mayonnaise curled up when vinegar was added to it, do not rush to groan and pour the product out. Just pour another yolk into another bowl, and start adding the failed sauce to it drop by drop. Whisk, then add oil and finish as usual. The dish will come out just right!

Culinary alchemy: tomato mayonnaise

When we have described the good old classics in different versions, it's time to go through the most successful experiments. We will advise you to create a mayonnaise "something". For example, sauce with tomato paste (ketchup is also suitable). Ingredients: ready-made homemade sauce - 250 g, tomato - one and a half tablespoons, sugar and salt - to taste, a pinch of ground red pepper. And a little warm boiled water, literally a spoon or two. Dissolve the tomato well in it (by the way, you can replace, except for ketchup, which also needs to be diluted a little with water, tomato juice with pulp!). Add sugar, salt, pepper. Introduce this additive into the finished mayonnaise and beat again to obtain a homogeneous emulsion. Yes, it would be nice to combine all this grocery splendor with a dressing for a more mouth-watering flavor.

Culinary alchemy: milk mayonnaise

Yes, it happens. Dairy ingredient it is added instead of an egg. Substitution does not affect the degree of thickening, and the sauce itself is perfectly whipped. To make sure of this in practice, take fresh milk with a fat content of 2.5 percent - 150 g; vegetable oil - 300 g; mustard (ready-made, store) - 1-1.5 tables. spoons and one spoonful of lemon juice. Naturally, do not forget about the salt and sugar - these components are put to taste.

What main secret of this recipe? Products (at room temperature, this is the law of cooking anyone should be whipped only with a blender. Pour milk into a bowl, add butter and process them until you have a smooth oily mass. Then add the remaining ingredients and beat until full readiness... The sauce should be of the desired thickness and uniformity. It tastes as good as mayonnaise on eggs, of course, if you did everything right.

Culinary alchemy: curd mayonnaise

Here is another wonderful recipe for how to make homemade mayonnaise, which was invented as a result of culinary experiments. According to those who made or tried it, it is deliciously extraordinary. Is this so, see for yourself by preparing such unusual sauce... What is needed for him: naturally, cottage cheese (half a kilogram). Take a dietary or low fat content. Then 100 g fresh milk and sunflower oil - two tablespoons. Add salt and mustard as much as you see fit. But as spices you will need ground paprika and coriander (a pinch of each component). Put cottage cheese in a bowl or bowl (blender, mixer). Please note: if it is dry, it is better to pass it through a meat grinder or wipe it through a sieve. Pour in milk (for hard cottage cheese, take it a little more than the specified rate), butter, add salt, mustard, seasonings. And beat until you get the very mayonnaise for which you conjured over all these products!

It is almost impossible to overestimate the popularity of mayonnaise sauce. Well really, how can you imagine festive feast without delicious saladslavishly seasoned with mayonnaise? And in his daily menu most of us use this delicious sauce with great pleasure. And despite all the groans of nutritionists, there is nothing to worry about. It's all about what sauce can really be called mayonnaise. Unfortunately, almost everyone purchased mayonnaiseindustrially prepared is not mayonnaise. IN beautiful packages we are most often offered a dubious mixture of thickeners, stabilizers, flavors, preservatives, etc. But after all real mayonnaise consists only of vegetable oils, egg yolks, lemon juice or vinegar, and a little spices. Sounds completely different, doesn't it? And the taste is very different. Real mayonnaise, a wonderful invention of French chefs, is really a very tasty, delicate, pleasant sauce that is ideal for many cold and even some hot dishes. But you can try real mayonnaise only by making it yourself. That is why today we invite you to learn and remember with us how to make mayonnaise at home.

The traditional mayonnaise sauce recipe is very simple. It is a water-fat emulsion consisting of 80% vegetable fats, 15 - 19% fresh egg yolks, a spoonful of vinegar and seasonings to taste, depending on which dish this mayonnaise will be served with. In itself, the preparation of this sauce also does not fraught with any special difficulties. You just need a little patience and accuracy. But the result always literally amazes those who prepare and try real homemade mayonnaise for the first time. Tenderness and taste qualities homemade mayonnaise is so different from the taste of the usual purchased sauce that henceforth you will definitely want to make your own mayonnaise more and more often, delighting your loved ones truly delicious dishes, shaded and complemented by the taste of real french sauce... And if you put in a little imagination, you can easily create a whole palette. various saucesperfect for every particular salad, for every dish you prepare. After all, it is enough to add a little spicy vegetables or herbs, spices and herbs, and your mayonnaise will sparkle with hundreds of new shades of taste and aroma; you just need to change the recipe a little, adding yogurt, lemon juice or even water, and the fatty sauce will become much lighter, tender and less high in calories.

And yet, despite all the seeming simplicity, making mayonnaise requires knowledge of a little culinary tricks and secrets that will help you avoid typical mistakes and will not let you spoil this delicious and delicate sauce.

Today "Culinary Eden" has carefully collected and recorded for you all the most important tips and culinary secrets, thanks to which even completely inexperienced housewives can easily understand how to make mayonnaise at home.

1. First of all, a few words about what kitchen utensils you need to make homemade mayonnaise. The easiest way to make mayonnaise is with a mixer or blender. But it should be borne in mind that such mayonnaise usually turns out to be somewhat coarser than a hand-made sauce. If you want to cook real mayonnaise according to all the rules, then you will definitely need not too wide, but deep non-metallic dishes. It is best to cook mayonnaise in glass or porcelain dishes. But metal glasses or bowls are bad because the acids added during cooking will necessarily oxidize the metal, which can give your sauce an unpleasant aftertaste. In addition, you will need a good whisk and a handy dish with a thin spout so that you can gently pour in the oil in as thin a stream as possible.

2. The base of the mayonnaise sauce is vegetable oils. And the choice of these oils must be approached with special care. The main part of the oil fraction of mayonnaise should be high quality refined deodorized oils. Before you start preparing your sauce, be sure to smell and taste the oil drop. Remember that even slightly rancid oil or oil that has even the lightest hint of off-odor is completely unsuitable for making your sauce. Good oil for mayonnaise should be crystal clear, absolutely odorless. In addition to the deodorized base oil, you can add non-alcoholic a large number of fragrant oil. Olive oil is most commonly used for this. Choose the best, highest quality extra virgin olive oil, but add very little, literally one tablespoon per 100 ml. base oil... Too many olive oil will not make your mayonnaise tastier at all, but rather spoil it, giving the sauce an unpleasant bitterness.

3. The second most important ingredient in real homemade mayonnaise is, of course, fresh egg yolks. And here your choice should be not only careful, but also extremely cautious, because you will add raw yolks to mayonnaise. This means that you must be completely sure that both the chickens and the eggs themselves have passed the strictest veterinary control and are definitely not infected with salmonella. Of course, eggs from a homemade chicken are much tastier than eggs store. And yet, do not hesitate to demand veterinary certificates from vendors in the market or on farms. Not just the taste of your sauce depends on it, your health depends on it. Be sure to check the freshness of your purchased eggs. Fill a deep saucepan with water and immerse the eggs in it: remove the eggs that have emerged immediately - their freshness is already in great doubt. Break each egg and separate the yolk into a separate bowl, check its freshness by examining and smelling it, and only then transfer it to the rest of the prepared yolks.

4. And yet, sometimes the desire to cook the most delicious mayonnaise overcomes all our fears, and we buy eggs from a familiar village grandmother. Of course, in this case, there is no question of any veterinary certificates, and we just hope that the eggs from the village chicken will not only be very tasty, but also completely safe. In this case, it will not hurt at all to protect yourself and your family not only with hope, but also with a small culinary trick... Separate the yolks from the whites, mix them with a little water and lemon juice or vinegar, place them in a small saucepan, arm yourself with a kitchen thermometer and heat the yolks in a water bath to 65 ° C, stirring and grinding constantly. Be careful not to curl and thicken the yolks. As soon as the temperature reaches 65 °, immediately remove the saucepan from the water bath and immerse it in cool water.

5. The third essential component of mayonnaise is acid. This can be freshly squeezed and filtered lemon juice or vinegar. The acid not only helps to make the sauce emulsion more stable, but it also serves as a natural preservative that will allow you to keep your mayonnaise for several days. The most delicate and delicate taste is obtained from mayonnaise prepared with lemon juice. If you prefer a sauce similar to the store's Provencal, you can safely use vinegar. Natural apple cider vinegar or white wine vinegar works best, however, a drop of aromatic balsamic or red wine vinegar It doesn't hurt either, giving your sauce a special touch of aroma and homemade charm. But from the use of white table vinegar or divorced vinegar essence better to refuse altogether. Such vinegar will give your mayonnaise a too coarse, pungent smell, clogging up not only the taste of the sauce itself, but also the dish seasoned with such a sauce.

6. Having understood the theory, it's time to move on to practice! Let's try to make real homemade mayonnaise in the traditional hand-made way. Remove all sauce ingredients from the refrigerator in advance and allow all sauce ingredients to warm to room temperature! Two chicken yolk place in a glass bowl, add 2 tbsp. tablespoons of ready-made mustard, a pinch of salt and a pinch of black pepper. Whisk thoroughly until smooth. While continuing to beat, add 1 tbsp. a spoonful of lemon juice, pouring it in a very thin stream. Stir everything again until smooth. Continuing to whisk the sauce with a whisk, take the dish with 350 ml in your other hand. vegetable oil and start adding it literally drop by drop, whisking constantly. In no case do not rush and do not pour in a lot of oil at once - the sauce will immediately disintegrate into fractions, and everything will have to start over. If you did everything correctly, then at the end of whipping, all the butter and yolks will turn into a homogeneous thick emulsion. Add another tablespoon of lemon juice to the sauce, or fragrant vinegar and stir well. Your sauce is ready!

7. Too hard for the first time? No problem. Let's arm ourselves with a table blender and make a simpler version of homemade mayonnaise. Place two chicken or seven quail yolks in a blender bowl. Add 1 tbsp. a spoonful of mustard, 2 tbsp. tablespoons of lemon juice or vinegar, ½ teaspoon of salt and ½ teaspoon of black pepper. Scroll everything together for just a couple of seconds at maximum speed. IN separate dishes mix 250 gr. deodorized sunflower oil and 2 tbsp. tablespoons of olive oil. Pour the oil in a thin stream through the hole in the blender lid, whisking constantly at the highest speed. The position of the blender blades and the high whipping speed will allow you to get excellent homemade mayonnaise without extra effort, literally in 10 seconds.

8. Want to add a charming flavor to your snacks oriental cuisine? Suggest spicy homemade mayonnaise with them. In a blender bowl, place one egg along with the white, plus another yolk. Add 2 tbsp. tablespoons of lemon juice, 1 teaspoon of liquid honey, 1 teaspoon of curry powder, ½ teaspoon of salt. Scroll all together for a couple of seconds. Mix 250 gr. deodorized sunflower oil, 3 tbsp. tablespoons of olive oil and 1 teaspoon of fried sesame oil. Turn on the blender at maximum speed and pour the mixture of oils in a thin stream through the hole in the lid. Whisk for another 10 seconds and your spicy mayonnaise is ready.

9. For salads and appetizers with fish and seafood, light green mayonnaise... Finely chop the parsley and dill leaves in advance, so that together you get about two tablespoons of herbs. Place two yolks in a blender bowl, 1 tbsp. a spoonful of mustard, 2 tbsp. lemon juice, ½ teaspoon lemon zest, ½ teaspoon salt and a pinch white pepper... Whisk everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil and 50 gr. extra virgin olive oil. Turn the blender on to maximum speed and pour the oil in a thin stream through the hole in the blender lid. Scroll for 10 seconds. Then add 50 gr. low-fat yogurt and chopped greens. Scroll all together for a couple more seconds.

10. Of course, it is best to prepare mayonnaise just before consumption and in such quantity that will be used immediately. But the lack of time often forces us to prepare a certain amount of mayonnaise in advance, for several days at once. In this case, the finished sauce must be stabilized so that the emulsion does not disintegrate into components after a couple of hours. This is not at all difficult to do. It is enough to pour one tablespoon into the ready-made sauce hot water and stir immediately. This simple trick will make the sauce emulsion much denser and more stable. Such mayonnaise can be safely stored in a tightly closed jar placed in the refrigerator. The shelf life of homemade mayonnaise should not exceed two to three days. And here the point is not even that the sauce can deteriorate, but that during this time the mayonnaise will already lose both the tenderness of the aroma and the delicacy of the taste.

Well, on the pages of "Culinary Eden" you can always find even more original ideas and proven recipes that are sure to tell you how to make mayonnaise at home.