→ How to make your own mayonnaise. Homemade mayonnaise - simple and complex recipes

How to make your own mayonnaise. Homemade mayonnaise - simple and complex recipes

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:

  1. 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;
  2. 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;
  3. Beat homemade mayonnaise in a blender until the mass acquires a thick, uniform consistency. This will take just a few minutes;
  4. 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:

  1. 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;
  2. 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;
  3. 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:

  1. Fill a high bowl with warm milk and sunflower oil at room temperature and knead for several minutes with a mixer or whisk;
  2. 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;
  3. 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:

  1. Pour yogurt into a blender bowl with high sides, add finely ground yolks here and knead for several minutes;
  2. 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:

  1. Cut garlic cloves in half and fry in a pan until golden. But you can also bake them in the oven;
  2. Beat the yolks, after salting them;
  3. 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;
  4. Pass the toasted garlic through a press and put it into a common container;
  5. 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

It’s hard to imagine a festive table without your favorite salads with mayonnaise. Purchased sauce is unhealthy, it contains preservatives, flavors, flavor enhancers. Nutritionists advise to exclude this product to anyone who wants to stick to a healthy diet. There is another way out, sauce lovers can make it on their own. It remains to understand how to make homemade mayonnaise.

The classic sauce recipe came to us from French cuisine. Initially, dishes with mayonnaise were available only to fairly wealthy people. In Soviet times, the sauce gradually won popular love.

The taste of the original sauce is significantly different from the modern purchased product. The main ingredients of classic mayonnaise are as follows.

  1. Eggs.
  2. Vegetable oil.
  3. Mustard.
  4. Salt, sugar.
  5. Acidifier: lemon juice or vinegar.

The main product for mayonnaise is vegetable oil, the taste of the final product depends on its quality.

Professionals do not advise using only olive oil, it negatively affects the taste of mayonnaise, giving it a bitter taste. The best option is a mixture of olive and any other vegetable oil in a 1:1 ratio.

A large amount of oil makes mayonnaise a high-calorie product, so you should not use it in large quantities. Another issue is the use of raw eggs. A poor-quality product is dangerous to health, it may contain pathogens of infectious diseases.

Choose fresh eggs from trusted, large producers. You should not buy domestic eggs produced by unknown farms, as the bird in them could not pass veterinary control.

Mustard for making mayonnaise can be a ready-made sauce or in powder form. The latter option is safe: it does not contain additional nutritional supplements. Mayonnaise, it gives a sharper taste.

Usually, lemon juice is used to make homemade mayonnaise. Among vinegars, wine vinegar is preferred, it gives the sauce a bright taste.

The amount of salt and sugar suggested in the recipes can be changed to suit your taste. Store-bought mayonnaise contains a large amount of sugar, so people with diabetes are not recommended to use it. In homemade mayonnaise, you can control the spice content and not add any components at all.

Popular Recipes

The main ingredients are determined, there are a large number of sauce recipes. Not only the components differ, but also the methods of mixing, and the sequence of introduction into the composition. Consider the main options for the dish.

Classic recipe

The ingredients are like this.

  1. Refined vegetable oil - 200 ml.
  2. Yolk - 1 pc.
  3. Salt - half a teaspoon.
  4. Sugar - a teaspoon.

As a refined oil, you can take olive, sunflower, corn. The main condition is a soft taste. Before cooking, remove all products from the refrigerator, leave for 20-30 minutes. The temperature of the components must be the same and room temperature.

The order of preparation is as follows.

  1. Separate the yolk from the protein. Add salt and sugar to the yolk.
  2. Beat until white foam appears.
  3. Introduce the oil in a thin stream, without stopping whisking.
  4. Enter vinegar.
  5. Bring to the desired consistency.

The thickness of the sauce depends on the amount of oil. To make the mayonnaise thinner, you can add 1-2 tablespoons of water. The amount of salt and sugar can be changed according to the tastes of the hostess. This simple recipe won't be a hassle.

Quail eggs are superior in quality to chicken eggs. With a reduced calorie content, they contain more vitamins and minerals. Thanks to the good immunity of quails, eggs do not contain antibiotics, such as chicken eggs.

Safety against salmonellosis according to the latest scientific data is doubtful, so the product should be chosen with special care.

Ingredients:

  • quail eggs - 6 pcs.;
  • refined vegetable oil - 1 cup;
  • vinegar - 1 tbsp. l.;
  • salt - half a teaspoon;
  • mustard - 1 tsp;
  • sugar - 1 tsp

The procedure is as follows.

  1. Break eggs, add salt, sugar.
  2. Whisk until foamy.
  3. Continuing to beat, add oil in a thin stream.
  4. Add mustard and vinegar.
  5. Bring the sauce to the desired consistency.

For the preparation of the sauce, it is better to choose fresh eggs. Old ones can adversely affect the taste of the final product. The weight of an old egg is much less than a fresh one.

Vegetarian mayonnaise

Vegetarians and believers will benefit from learning how to make mayonnaise lean. An important advantage of such recipes is their safety from salmonella.

The ingredients are as follows.

  1. Refined vegetable oil - 0.5 cups.
  2. Starch - 2 tbsp. l.
  3. Vegetable broth or cucumber pickle - 0.5 cups.
  4. Lemon juice - 1 tbsp. l.
  5. Mustard - 1 tbsp. l.

This is the cooking method.

  1. Heat up two tablespoons of broth, dilute starch in them. Pour into the main broth.
  2. Add salt, mustard, lemon juice to it. To stir thoroughly.
  3. Beat, adding oil in a thin stream.
  4. Bring to the desired consistency.

Such mayonnaise is valuable for the absence of eggs and reduced calorie content. It is perfect for dressing salads.

How to make homemade mayonnaise healthy and safe for children? You can refuse raw eggs and use cottage cheese.

The taste of mayonnaise on cottage cheese largely depends on the quality of the main ingredient. It is better to choose more creamy, with a little sourness. Then the sauce will turn out with a delicate, velvety taste.

The ingredients are as follows.

  1. Cottage cheese - 100 g.
  2. Refined vegetable oil - 2 tbsp. l.
  3. Boiled yolk - 1 pc.
  4. Mustard - half a tablespoon.
  5. Lemon juice or vinegar - half a tablespoon.
  6. Salt is on the tip of a knife.

This is the cooking method.

  1. Rub the cottage cheese through a sieve, add the grated yolk, milk. To stir thoroughly.
  2. Stirring constantly, add vegetable oil.
  3. Add salt, lemon juice, mustard. Mix until the desired consistency is obtained.
  4. For density, you can add a little 1 tsp. vegetable oil. To make the sauce more liquid - a little milk or water.

Curd mayonnaise will be an excellent dressing for salads and an ingredient for various snacks.

Mayonnaise with milk

Milk sauce is suitable for those who are wondering how to make homemade mayonnaise without eggs. This recipe has a lower calorie content compared to the classic cooking option: part of the vegetable oil is replaced with milk.

The ingredients are like this.

  1. Milk - 100 ml.
  2. Mustard - 1 tsp
  3. Sugar - 1 tsp
  4. Vinegar - 1 tbsp. l.
  1. Bring milk to a boil. Cool down. Add salt and sugar.
  2. While whisking, stir in vegetable oil in small portions.
  3. After obtaining a homogeneous mass, add mustard, vinegar. To stir thoroughly.

The sauce will be a great addition to salads and appetizers, giving them a light creamy flavor. And most importantly - it is absolutely safe and can be used by children older than three years.

Mayonnaise Provencal differs from ordinary homemade mayonnaise in the presence of mustard.

The ingredients are like this.

  1. Refined vegetable oil - 150 ml.
  2. Yolk - 2 pcs.
  3. Ready mustard - half a teaspoon.
  4. Salt - a third of a teaspoon.
  5. Vinegar or lemon juice - 1 tbsp. l.

The preparation method includes the following steps.

  1. Add salt, mustard, vinegar to the yolks. Whisk until all ingredients are dissolved.
  2. Add vegetable oil by a teaspoon, without ceasing to beat. After the first few spoonfuls, it can be poured in a thin stream.
  3. Add vinegar.

The result will delight you with the classic taste of Provencal mayonnaise, which will be an excellent dressing for Olivier.

garlic mayonnaise

Such a sauce is suitable for creating snacks, sandwiches, it will be an excellent cream for vegetable and meat cakes, for example, liver or potato. It can be served with meat and fish, baked vegetables.

The ingredients are as follows.

  1. Refined vegetable oil - 150 mg.
  2. Chicken egg - 1 pc.
  3. Garlic - 1 clove.
  4. Salt - a third of a teaspoon.
  5. Sugar - a third of a teaspoon.
  6. Lemon juice or vinegar - 1 tbsp. l.

This is the cooking method.

  1. Beat eggs with sugar and salt.
  2. Without ceasing to beat, introduce vegetable oil in small portions. Start with 1 teaspoon, gradually increasing to a thin stream.
  3. Add lemon juice or vinegar, garlic, grated on a fine grater.
  4. Whisk until desired consistency.

Spicy fragrant sauce is perfect for meat, chicken, vegetable dishes.

The mild creamy taste of this sauce will appeal to cheese lovers. It will make dishes hearty, it can be used to fill tartlets, various vegetable rolls, for example, eggplant.

The ingredients are like this.

  1. Refined vegetable oil - 200 g.
  2. Yolk - 1 pc.
  3. Hard cheese - 100 g.
  4. Salt on the tip of a knife.
  5. Sugar - a third of a teaspoon.
  6. Lemon juice or vinegar - 1 tbsp. l.

The cooking method is the following.

  1. Add salt and sugar to the yolk. Beat until white foam appears.
  2. Continuing to beat, add vegetable oil in a thin stream.
  3. Add vinegar. Beat until desired consistency.
  4. Rub the cheese on a fine grater.
  5. Stir cheese into sauce.

The sauce is thick, rich with a pleasant creamy taste. The taste of the cheese should be taken into account, especially when adding salt.

tomato mayonnaise

An unusual sauce with the aroma of fresh tomatoes will undoubtedly decorate the dishes.

The ingredients are as follows.

  1. Refined vegetable oil - 150 ml.
  2. Yolk - 1 pc.
  3. Salt is on the tip of a knife.
  4. Sugar - half a teaspoon.
  5. Lemon juice or vinegar - 1 tbsp. l.
  6. Tomato paste - 1 tbsp.

This is the cooking method.

  1. Add salt and sugar to the yolk. Whisk.
  2. Gently stir in the oil in small batches.
  3. Add lemon juice or vinegar. Mix.
  4. Stir in tomato paste.

Learn an interesting sauce that is suitable for snacks and sandwiches. Tomato paste usually contains salt, so it's important not to oversalt the mayonnaise.

Using technology in making homemade mayonnaise

In the past, sauces were whipped with a whisk, but with the development of technology, a blender has also come to the rescue. But the whisk should not be put aside. In his defense, we can say that such a slow whipping allows you to follow the process. Overmixing may cause homemade mayonnaise to separate and flake.

If a mixer is used to prepare the sauce, then it is better to reduce the speed to a minimum. Carefully monitor the process so that flakes do not form or delamination begins.

Professionals choose an immersion blender, it does not whip as much as a mixer, less air gets into the sauce.

  1. Products must be at room temperature. Eggs from the refrigerator will not beat. Therefore, it is better to prepare all the ingredients in advance.
  2. Homemade mayonnaise is not suitable for heat treatment. Do not bake dishes with it, as the sauce will delaminate.
  3. It is necessary to introduce vegetable oil slowly, otherwise flakes and delamination are possible.
  4. When preparing the sauce, you can experiment with various additives: spices, herbs.
  5. The sauce and dishes with it are stored in the refrigerator for no more than a day.
  6. For children and pregnant, lactating women, only recipes without raw eggs can be used.

Raw eggs - how to reduce the danger?

Salmonella is found in the droppings of sick birds and gets on the egg shell. After 4-5 days, the bacterium penetrates and infects the contents.

Eggs must be chosen as fresh as possible, preferably factory-made. The production is subject to regular veterinary control, fresh eggs are treated with disinfectant solutions.

Eggs must be stored separately from other products. Wash thoroughly with soap before use.

Eggs with damaged shells should not be used to make mayonnaise.

Conclusion

Making homemade mayonnaise does not take much time and effort. Sauces diversify the menu, make your favorite dishes even tastier.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

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

Significant benefits of homemade mayonnaise

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

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

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

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

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

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

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

Classic recipe

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

Calories - 610.

How to make mayonnaise at home:


How to make mayonnaise on yolks with a blender

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

Calories - 656.

Action algorithm:

  1. Place mustard in a deep container, add yolks, salt and sugar to it;
  2. Beat the mass well to become homogeneous;
  3. Start adding oil one spoon at a time, bringing the mass to a homogeneous consistency;
  4. When the mass has become homogeneous, pour in the leftovers and thoroughly beat the sauce;
  5. At the end, add citrus juice and beat everything again with a blender.
  • 2 g of sugar substitute;
  • 30 ml of vaseline oil;
  • 5 g mustard;
  • 3 g salt;
  • 1 chicken egg;
  • 15 ml lemon juice.

Cooking time - 10 minutes.

Calories - 199.

The process of preparing homemade mayonnaise according to Dukan:

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

How to make mayonnaise with mustard powder mixer

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

Cooking time - 10 minutes.

Calories - 479.

Sequencing:

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

Recipe for mayonnaise in milk at home

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

Cooking time - 5 minutes.

Calories - 495.

Cooking:

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

Spicy garlic mayonnaise

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

Cooking time - 10 minutes.

Calories - 572.

Procedure:

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

How to make homemade yogurt mayonnaise

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

Cooking time - 10 minutes.

Calories - 262.

Cooking method:

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

Homemade mayonnaise with quail eggs

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

Cooking time - 5 minutes.

Calories - 616.

Cooking method:

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

Recipe for homemade mayonnaise with boiled yolks

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

Cooking time - 30 minutes.

Calories - 647.

Cooking method:

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

Ways to solve possible problems

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

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

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

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

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

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

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

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

Another homemade mayonnaise recipe is in the next video.

It is not at all necessary to buy mayonnaise in the store, because there is nothing complicated in its independent preparation. How to make mayonnaise at home? Cooking will take you about 15-20 minutes, and a tasty and aromatic sauce will more than reward all your efforts. Home-style mayonnaise will become a table decoration and a great seasoning for many of your other culinary masterpieces, because cooking at home is much healthier and cheaper than eating in a cafe or buying semi-finished products.

Recipe #1
"Home"
A traditional recipe that will allow you to cook mayonnaise at home in just a few minutes and please yourself and your loved ones.

Ingredients
Chicken eggs - 2 pcs.;
Vegetable oil - 350 gr.;
Freshly squeezed lemon juice - 1.5 tbsp. l.;
Spices: mustard, salt, sugar - 1 tsp each;
Tips:
- If you do not have lemon juice at home, you can replace it with vinegar.
- All ingredients must be at room temperature.
- Homemade eggs will help make your mayonnaise especially tasty.
- It is better not to bake the finished dish, otherwise the mayonnaise may exfoliate.
- To make the mayonnaise thick in consistency, add vegetable oil and beat longer in a blender. On the contrary, citric acid will help make mayonnaise liquid.
Cooking
1. Break the chicken egg into a glass from a blender.
2. Add spices: salt, sugar and mustard. Add the latter to taste, optional.
3. Beat the ingredients until smooth.
4. Pour vegetable oil, but not all at once, but gradually, i.e. beat the mixture after each tablespoon.
5. Replace the blender with a mixer and beat the mass for several minutes.
6. Add freshly squeezed lemon juice.
7. Stir.
Note: The finished dish should be thick enough - so that a spoon can “stand” in it.
So the "mayonnaise at home" is ready. Enjoy your meal!
Recipe #2
"French"
Mayonnaise is a traditional dish of inventive French chefs, who are famous for their love of sauces. However, this recipe differs from the classic one in its scope for experimentation, sophistication, and, of course, the complexity of preparation. Despite this, any housewife can cook it at home.
Ingredients:
Egg yolks - 2 pcs.;
Olive oil - 0.2 l;
Walnut oil - 1 tablespoon;
Dijon mustard - 1 teaspoon;
Anchovies - 2 pcs.;
Vinegar - 2 teaspoons;
Fine granulated sugar, freshly ground black pepper, salt - 1 teaspoon.
Advice:
- Use the freshest and highest quality products, taking them out of the refrigerator in advance.
Cooking
1. Separate the whites from the yolks and pour the latter into a deep bowl.
2. Add mustard and pepper to taste.
3. Pour in the vinegar, throw in a pinch of salt and sugar.
Note #1: Do not add salt yet if you are going to make mayonnaise with
anchovies or an extract from them.
Note number 2: Do not use coarse spices, otherwise lumps will appear in the mayonnaise, it will become unpleasant in appearance and heterogeneous. If you don't have fine salt or sugar handy at home, use a mortar and mortar to grind them.
4. Take a whisk and beat the egg yolks with spices thoroughly until a homogeneous white mixture is obtained.
Advice: Use new types of vinegar each time for richer flavors. There are a great variety of vinegars: you can choose vinegar from champagne or sherry, infused with raspberries, etc. The only condition is that it must be of very good quality.
Note: As with the simple homemade mayonnaise recipe, double the amount of lemon juice can be used instead of vinegar.
5. Pour olive oil in small portions, dividing its volume (200 ml) into seven unequal parts. The first portion should be the smallest, then add in ascending order. Whisk well with a whisk after each serving.
Advice: In case you accidentally added too much oil at once, pour a spoonful of vinegar into the mixture and whisk the sauce on the surface around it - this should correct the situation and make the mayonnaise consistency uniform.
As the oil is added, our sauce will begin to thicken and become lighter and lighter. Finally, it will acquire a pleasant yellowish-cream shade. This home-cooked mayonnaise differs from the "store-bought" mayonnaise.

6. A very pleasant flavor additive to our dish will be a nutty note, which should be added at the final stage of beating. This is done simply: add a tablespoon of nut butter. It can be anything: sesame, almond, and also walnut oil. This is where you get the chance to experiment.
7. You can also add not nut butter to the sauce, but an extract from anchovy. It must be mixed with the mass instead of salt in step number 3. If you use anchovy fillets, then mix it with ready-made mayonnaise and punch in a blender. True, it is still preferable to extract - with it the dish will be, unlike the fillet, homogeneous.
8. Cool the finished product and place it in an airtight container. Mayonnaise is suitable for consumption within three days, and it must be stored at home in the refrigerator.

Recipe #3
"Lean"

This recipe is perfect for those who love mayonnaise, but limit themselves to it due to the calorie content of the sauce.

Ingredients:
Water - 3 glasses;
Wheat flour - 1 cup;
Vegetable oil - 8 tablespoons;
Lemon juice - 3 tablespoons;
Mustard - 3 tablespoons;
Sugar - 2 tablespoons;
Salt - 2 teaspoons; Preparation: 1. Pour the sifted wheat flour with a little water. Rub thoroughly to avoid lumps;
2. Pour the remaining water into the pounded mixture;
3. Bring the mass to a boil on the stove or in the microwave. In the process, mayonnaise must be mixed well so that it thickens;
4. Cool the flour mixture to room temperature;
5. Take a deep bowl, mix in it refined vegetable oil (you can also use olive or corn oil), salt, sugar, lemon juice and mustard;
6. Beat with a mixer for several minutes;
7. Without stopping whisking, add the previously obtained flour mass in parts.

Recipe #4
"Vegetarian"

Well, this recipe does not contain eggs, which allows you to enjoy home-made mayonnaise and vegetarians.

Ingredients(for 0.4 kg of mayonnaise) Citric acid - a quarter of a teaspoon .;
Ground black pepper - to taste.
Flour - 6 tablespoons;
Salt - 1.5 teaspoon;
Mustard - 1.5 teaspoons;
Sour cream - 2 tablespoons;
Vegetable oil - 100 gr.;
Water - 1.5 cups;
Sugar - 1 tablespoon; Preparation:
1. Fill a saucepan with cool water.
2. Add flour, then mix thoroughly to dissolve.
3. Put the container on the stove over low heat and stir until the mixture thickens completely.
4. Remove the saucepan from the heat and let it cool.5. Dilute citric acid with a few tablespoons of water and add along with sugar, salt, black pepper and sour cream.6. Beat in a blender using a special nozzle, because due to the density of mayonnaise, one whisk is not enough.7. Continuing whipping, pour in vegetable oil.8. To give the sauce a pleasant yellow color, add a little corn. We hope you have found in this article the answer to the question: “How to make mayonnaise at home?” And have chosen the right recipe for yourself.
Enjoy your meal!


In this step-by-step recipe, we will tell you in detail how to make mayonnaise at home with a blender in just a couple of minutes.

If you are familiar with this sauce only from the samples offered in our trade, which are a trembling jelly-like mass placed in a plastic bucket, or in doypacks, then you do not know what real mayonnaise is. Try making it yourself and it will change your life forever. Let not life, but definitely your salads and sandwiches.

My first encounter with mayonnaise

I first got acquainted with mayonnaise in the early 80s. I was 9 or 10 years old when the first glass jar with a metal lid appeared in our house. There was an incomprehensible semi-thick slurry in the jar, which my mother most often seasoned with Olivier and herring under a fur coat.

It was difficult to buy then mayonnaise, and it was not of very good quality. “Taking out” the cherished sauce, it was stored until the holidays and it often stratified. In this regard, it was necessary to amend the holiday menu.

To tell the truth, I didn’t even know what he was preparing from then. I'm ashamed to admit, at first I thought it was some kind of dairy product. Something like sour cream.

But I was an inquisitive boy, and in one of the books about tasty and healthy food, I somehow came across a recipe for mayonnaise. It was a discovery for me that it is prepared from the yolks of mustard oil and vinegar. These products were always in the house. And judging by the recipe's dry instructions, it wasn't very difficult.

Raw egg yolks, carefully separated from proteins, are combined with ready-made mustard, sugar, salt and stirred. Then vegetable oil is periodically introduced into the prepared mixture in a thin stream, the temperature of which should be 15 ° C. When combined with oil, the mixture is continuously beaten so that each portion of the fat is completely transferred to the emulsifying state. After that, flavored vinegar is poured into the mixture and mixed ...

... Restore the oiled mayonnaise sauce as follows: into the egg yolks, pounded with mustard and salt, the oiled sauce is introduced gradually, in small doses, with continuous beating.

And then I tried to cook it for the first time ... We had a hand mixer at home, a kind of mechanical whisk. So I whipped my first mayonnaise with them. Luckily, I did it then. The oil emulsified and the sauce became stable. Since then, we have not bought mayonnaise, and always myself, with varying degrees of success, prepared this homemade sauce.

What is mayonnaise?

Oil and water are two liquids that are very difficult to mix under normal conditions. And mayonnaise is an emulsion that consists of tiny fat droplets wrapped in a thin layer of emulsifiers and water.

The most commonly used emulsifiers are lecithin found in egg yolks and mucilage found in mustard. Emulsifier molecules dissolve at one end in an oil molecule and at the other end with a water molecule, and thus combine these two liquids into a stable emulsion and prevent its separation.

Homemade mayonnaise recipe is a classic manual cooking method.

The classic method for preparing this sauce recommends that we first beat the egg yolks, add a little mustard, a little water and acid (citric or acetic) to them. Then, continuing to whisk this liquid intensively, slowly, in a thin stream, pour oil into it.

Whisk quickly and pour slowly! Our task is to break the liquid with a whisk into tiny drops! You will pour in the oil a little faster than necessary, and in the end you will get a fatty, porridge-like whey instead of a smooth and thick, so similar to whipped cream sauce.

When I'm too lazy to get my hand blender out and make mayonnaise this way, I fail 50% of the time. It stratifies, and I need to start all over again.

Homemade mayonnaise recipe classic blender mixer or food processor

Fortunately, technological progress does not stand still, and devices have appeared in our kitchens to make this process more reliable. By using a blender, mixer or food processor, we will make it easier to finely grind the drops of oil, and increase the likelihood of success. Thanks to the high speed blades of these devices!

Unfortunately, they have to cook large batches of sauce. If we put one yolk in the food processor, the blade will break it and smear it on the walls. We simply will not have any liquid left into which, as before, it is necessary to pour oil in a thin stream.

Making mayonnaise at home with a hand blender

How to cook small batches of mayonnaise? How to always cook it with 100% success?

The answer is simple - use a hand blender. When using it, you can immediately put all the ingredients into the glass, including oil. Since the oil has a lower density, it will remain above the rest of the ingredients. The blender blades immersed in the bowl will be in direct contact with the yolk, mustard and lemon juice. After you turn on the device, its knives will create a vortex flow that will gradually draw in the oil, breaking it into small particles.

It is so simple! In the end, the machine itself, with that very thin jet, draws in oil, and saves us from this work. And in just a couple of minutes, lo and behold, the most delicious homemade mayonnaise will begin to appear from under the blender head.

  • It will be much better than any of the purchased ones.
  • You will spend no more than 5 minutes of your time on its preparation.
  • It will always turn out, and it can be prepared in small batches.

And of course, the main highlight of homemade mayonnaise is that you can season it with spices to your liking. Put a finely chopped garlic clove into it. Perhaps make mayonnaise with basil and parmesan. In addition, you can put whole eggs in it instead of yolks. And even completely get rid of eggs, replace them with vegetable lecithins, and make real vegetarian mayonnaise.

Be careful when using extra virgin olive oil.

You can make delicious mayonnaise using high quality extra virgin olive oil. The only problem is mixers, food processors and hand blenders are too powerful for him.

The fact is that extra virgin olive consists of a whole bunch of tiny fragments that give it a slightly bitter fruity taste. While these fragments are closely connected with each other, our taste buds do not have time to process their entire range, and we feel only a slight bitterness.

Whipping olive oil vigorously enough with a food processor or blender, we destroy the fragile bond between these fragments. Our receptors begin to perceive them more clearly, thereby we ourselves enhance the already slightly bitter taste. As a result, mayonnaise is bitter. In addition, these fragments reduce the effectiveness of lecithin and mustard. The mixture is more difficult to emulsify and it becomes very difficult to get a thick sauce.

How to get a stable and thick mayonnaise with a bright taste of olive oil but without the accompanying bitterness? Use a small amount, up to a quarter of the total, of flavorless vegetable or rapeseed oil to initiate the initial emulsion. Once it starts to become stable, transfer the sauce to a bowl and beat by hand while adding the remaining volume of olive oil. Thus, you will get mayonnaise with a bright olive flavor, but without a gram of bitterness.

Something went wrong and your mayonnaise won't mix.

AT. - “You said the recipe was reliable and promised 100% success. I did everything as written in your recipe, but the mayonnaise did not work out, it just does not come together when mixed.”

A - I did call this method 100% reliable, but really it should have been called flawless. Any, even the most armored and at first glance, flawless algorithm can be easily spoiled just by inattention.

  • Firstly, often the sauce is not "grabs" just because you are using the wrong mixing container. Very important so that the jar is slightly larger than the head of a hand blender. And it's extremely important so that the egg and mustard mixture comes into contact with the blender blades. Only in this case my method will work with a 100% guarantee. If you can't find a container of the size you need, simply double the starting amount of eggs, mustard, and lemon juice.
  • Secondly, at the beginning of mixing, the blender head should be firmly pressed to the bottom of the bowl, do not tear it off the bottom until the mayonnaise starts "to grasp". Only then begin to slowly raise your head up.

Why homemade mayonnaise turns out liquid what to do.

If your mayonnaise remains runny, it means it hasn't emulsified properly. No amount of extra whipping and stirring will fix this. Let him stand and exfoliate. After that, try whipping it again.

See also:

If you periodically fail when making mayonnaise, and the classic technique fails. And no matter how hard you try, no matter how slowly you pour in the oil, you still don’t get the “correct”, thick sauce.

Just grab a hand blender, put all the ingredients in its jar, and make the best homemade mayonnaise with this step-by-step recipe.

Ingredients:

  1. 1 whole egg.
  2. 1 tablespoon lemon juice (from half a lemon)
  3. 1 teaspoon mustard.
  4. 1 small clove of garlic. ground meat
  5. 240 milliliters of vegetable or rapeseed oil.
  6. Salt - to taste.

Optional equipment:

  • Submersible (hand) blender.

Cooking method:

Place the ingredients in a hand blender jar.

  • Place the egg, lemon juice and mustard in the glass of a hand blender.
  • Please note that the diameter of the bottom of the glass should be only slightly larger than the head of the blender itself. The very same mixture of lemon juice, mustard and eggs should reach the knives of the device. If the knives are not immersed in liquid, double the ingredients. This is a very important condition for 100% success in making mayonnaise.
  • Mince a small clove of garlic and add to a glass.

Whisk homemade mayonnaise.

  • Pour vegetable oil into a glass and let it stand for 15-20 seconds.
  • Press the head of the immersion blender to the bottom of the glass and turn it on at high speed.
  • Keep the head firmly pressed to the bottom. When mayonnaise starts to come out from under the head, slowly lift the tip of the blender by turning it from side to side. This way you emulsify all the oil.
  • Season the finished mayonnaise with salt to your taste. Store it in the refrigerator in a tightly sealed jar or container for up to 2 weeks.

Bon appetit!


Today we will prepare tahini sauce.. Tahini sauce recipe is a mixture of tahini paste (which we will prepare in advance), lemon juice, garlic and water. When preparing this traditional Middle Eastern sauce, keep in mind that lemon juice and water should be added gradually, and you should carefully monitor the final taste and consistency of the dish during the entire cooking process.

 

 
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