Mayonnaise is an indispensable sauce in the kitchen, which has found its rightful place in the preparation of salads, appetizers, and sandwiches. It is simply added to hot dishes to add flavor. The food industry produces many varieties of sauce with additives and ingredients: lemon juice, quail eggs, mustard, lean mayonnaise. But there is nothing tastier and healthier than homemade mayonnaise. This sauce can be made at home in different ways with ingredients according to the taste preferences of family members.

The biggest trick to making mayonnaise at home is the sequence of mixing the ingredients and whisking properly. After all, it is necessary to achieve the desired thickness, softness and uniformity. And the taste is not in last place.

Let's take a look various recipes preparations homemade mayonnaise.

Season a classic salad with delicious fresh mayonnaise, what could be better? And it might be better to make mayonnaise yourself at home. Made with fresh, pure, safe and personally tested ingredients. You will control every step yourself and produce the sauce exactly the way you want to eat.

Classic mayonnaise is made from chicken eggs with the addition of a small amount of mustard and vinegar for a slight sourness. This is the taste we love most. If you read the composition of store-bought mayonnaise, minus the chemicals, these are the ingredients that will remain.

You will need:

• vegetable oil- 500 ml;
• egg - 2 pcs;
• mustard - 1 teaspoon;
• apple cider vinegar - 2 tablespoons;
• sugar - 2 teaspoons;
• salt - 1/2 teaspoon.

Preparation:

To start preparing mayonnaise, you need to do a little preparation. Remove all ingredients from the refrigerator and let them come to room temperature. This is necessary for better whipping.

Start blending with an immersion blender. You can also use a regular mixer, but a blender allows you to whip up a thicker and denser foam than a mixer. Beat until thick and fluffy foam.

Vegetable oil, poured in the required amount into a separate container, begin to be introduced into the future mayonnaise in a thin stream. During this time, do not turn off the blender and continue blending.

During this time, the sauce will begin to thicken, as the vegetable oil is whipped no worse than eggs and turns into a soft and fluffy emulsion. The sauce begins to acquire its necessary properties.

As soon as homemade mayonnaise reaches the required thickness, stop whipping. Now you need to transfer it into a convenient glass container with a tight lid. For example, a jar. And put it in the refrigerator to cool. In just half an hour, homemade mayonnaise is ready for use. Dress salads, spread on sandwiches, use it however you like.

The main thing to remember is that homemade mayonnaise can be stored in the refrigerator for no more than 5-7 days. Those options that are cooked with mustard or without eggs take a little longer.

Classic mayonnaise, with a taste from childhood, in glass jars with metal lids, you can prepare it at home with my own hands, remember this taste and pamper your loved ones with appetizers and salads seasoned with wonderful homemade sauce.

Will need :

• eggs – 2 pieces,
• table vinegar 9% solution - 2 tablespoons,
• sugar – 1 teaspoon,
• salt – ½ teaspoon.

Preparation:

The eggs and butter should be at room temperature, then the process of whipping the mayonnaise will go quickly. For mayonnaise, use only yolks.

Separate the yolks from the whites in one of the following ways:

• break the egg in half, pour the egg from one half of the shell to the other, pour out all the whites and leave the yolk in the shell;
• Use the tip of a knife to punch holes at both ends of the egg, blow out the white from the wide end, and pour the remaining yolk into a blender glass.

Add granulated sugar, salt to the yolks and beat the yolks with an immersion blender at medium speed until foam forms, continuing to beat the yolks, slowly pour in the oil in portions. When you obtain a homogeneous thick mass of sauce, add vinegar at the end and stir again.

At the end, taste the mayonnaise and add spices to taste.

Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. Particularly noteworthy is the content of omega 3 polyunsaturated fatty acids, which help improve memory, vision, and the general health of people with high blood pressure and heart problems. Mayonnaise, prepared at home, with your own hands, from vegetable oil and avocado, will be not only tasty, but also a healthy product that will bring pleasure and help replenish the deficiency of healthy unsaturated fats in our body and improve our health.

You will need:

• Sunflower oil – 1 glass,
• ripe soft avocado – 1 piece (250 grams),
• freshly squeezed lemon juice - 2 tablespoons,
• salt – ½ teaspoon,
• sugar – 1 teaspoon.

Preparation:

Choose an avocado that is ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rotting. A fruit that is too soft may turn out dark in color inside - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.

Cut the avocado lengthwise and remove the pit. Using a tablespoon (take a spoon with a sharper edge), scoop out the pulp, separate it from the skin of the fruit, and place it in a blender container.

Add salt and granulated sugar to a glass with pulp. Squeeze the lemon by hand and measure out the required amount of juice.

Mash the avocado with a blender until puree is formed, leave the blender in the glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly raising the blender to the top.

It only takes a minute to whip the mayonnaise until it becomes thick and fluffy.

Taste the sauce, add salt and lemon juice if desired.

Who prefers a sharper taste, add a teaspoon of mustard, stir, get mayonnaise with avocado and mustard.

Homemade Provencal mayonnaise in 30 seconds - video recipe

Many people are very fond of a variety of mayonnaise called “Provencal”. But until this moment, you only bought it in the store, enjoying the taste. Now let's learn how to prepare such a delicious and favorite sauce yourself. And we will spend literally a few minutes on this. Let's watch and reveal the secrets of Provençal at home.

Very tasty and simple, isn't it?

Homemade lemon juice mayonnaise will have the flavor of natural citrus fruits; those who like a more sour taste can add more lemon juice and make a hot sauce. If you add it to the prepared sauce small quantity grated lemon zest (⅓ teaspoon), you will get a fragrant, piquant sauce that you cannot buy in the store.

You will need:

• Chicken egg – 1 piece,
• salt, sugar - ½ teaspoon each.

Preparation:

Break the eggs into a glass of a mixer, add salt and granulated sugar, beat the eggs at medium speed, pour in sunflower oil in a thin stream in portions, beat until thick and homogeneous.

At the end, add lemon juice, lemon zest (if desired), stir. Taste and add missing ingredients if necessary.

Mayonnaise can be stored in the refrigerator in a glass container for several days.

Instead of ready-made mustard, when preparing homemade mayonnaise, you can also use dry mustard, the so-called mustard powder. Olive oil lovers can prepare mayonnaise from olive and vegetable oil with the addition of mustard powder.

You will need:

• Sunflower oil – 150 milliliters,
• olive oil – 150 milliliters,
• chicken egg – 2 pieces,
• apple cider vinegar – 2 teaspoons,
• mustard powder – 1 teaspoon,
• sugar, salt - ½ teaspoon each.

Preparation:

Break the eggs into a blender container, add sugar and salt, beat the eggs at medium speed until white foam forms, add mustard powder, stir, pour in the oil in a thin stream gradually, in separate portions. After the sauce has formed a thick mass, add apple cider vinegar and stir.

Taste the finished sauce. This mayonnaise will have notes of greenery, the sharpness of mustard and the aroma of apples. Any housewife can add one or another ingredient to enhance the desired taste.

In the case of an allergic reaction of the human body to chicken eggs, it may not occur to quail eggs. In this case, you can prepare mayonnaise using quail eggs at home. In addition, they are richer in vitamins and microelements than chicken.

You will need:

• Quail eggs – 10 pieces,
• sunflower oil – 150 milliliters,
• lemon juice – 1 tablespoon,
• sugar - teaspoon,
• salt, ground black pepper, vigorous Russian mustard (ready) - ½ teaspoon each.

Preparation:

Break the eggs into a mixer container, add mustard, salt, sugar, black pepper and beat the eggs at medium speed, pour in the oil slowly, intermittently, gradually increase the speed of the submersible mixer.

At the end, squeeze the juice out of the lemon, pour into the prepared mayonnaise, and stir the sauce.

People with an allergic reaction to eggs or for other reasons who refuse to eat eggs can make mayonnaise with milk. It tastes a little different, but still delicious. Be sure to try making this version of mayonnaise to find out. Perhaps it will become one of your favorites. It’s true that such mayonnaise also doesn’t last too long, despite the fact that it doesn’t contain eggs.

You will need:

• Milk, pasteurized with a fat content of 2.5% or more - ½ cup,
• sunflower oil – 1 cup,
• Russian mustard (ready) – ½ tablespoon,
• lemon – ½ piece,
• sugar – 1 teaspoon,
• salt – 1 teaspoon.

Preparation:

Milk and butter should be at room temperature.

Pour the milk and butter into a glass of a blender, and use a blender to mix the mixture to form a fine mixture of milk and butter, add salt, granulated sugar, mustard, and continue beating. At the very end, squeeze out lemon juice and pour into the finished sauce, stir.

If lemon juice is poured until a thick mass forms, the milk will curdle and the food will have to be thrown away.

At the end, taste the sauce, add the necessary ingredients to taste if necessary.

The mayonnaise prepared according to this recipe has a thick mass, is suitable for dressing salads and making sandwiches, and can be stored in closed jars in the refrigerator for up to a week.

Delicious and safe homemade mayonnaise made with raw eggs, which will never poison you

And finally, I want to show you a video recipe that describes a way to keep raw eggs safe. If that's what was stopping you from making it, then you can put that worry to rest. See the recipe and remember it.

When the couple comes delicious salads and juicy main courses with mayonnaise, it’s time to learn how to deliciously and correctly prepare homemade mayonnaise. Now you know exactly how and it’s time to get down to practical exercises.

Bon appetit!

Only experienced chefs know how to make mayonnaise at home. After all, ordinary housewives have no need to prepare such a fragrant sauce on their own. This is due to the fact that today it can be found not only in large supermarkets, but also in small shops. However, it should be noted that preparing mayonnaise at home does not take much time. In this regard, experienced chefs recommend making it yourself rather than purchasing a ready-made flavored product.

General information

Before we talk about how to make mayonnaise at home, you should tell us what such an ingredient is and what it is needed for.

Mayonnaise is perhaps the most popular sauce that is added to almost any dish. This ingredient came to our country from Europe, or more precisely from France. Once upon a time it was consumed only in freshly prepared form. But due to its rapidly growing popularity, they very soon began to stock it for future use. Now mayonnaise is sold in all stores.

How to make homemade mayonnaise?

Making the mentioned sauce yourself is not as difficult as it seems at first glance. To do this, you just need to purchase the appropriate ingredients and then carefully process them.

So, before making mayonnaise at home, you should prepare the following ingredients:

• large village eggs - 7 pcs.;
• refined sunflower oil - 800 ml;
• ready mustard - 20 g;
• vinegar 3% table - 150 ml;
• granulated sugar - about 20 g;
• fine sea salt - about 15-20 g (to taste).

Preparing Ingredients

Preparing mayonnaise can take you from 30 to 60 minutes. And before you start mixing all the ingredients, you should carefully process all the products. To do this, you need to break chicken eggs and separate the whites and yolks into different dishes. Moreover, we don’t need the first component, so you can safely freeze it and then use it to prepare some kind of dough. As for the yolks, it is recommended to leave them at room temperature so that they are completely warmed. But refined sunflower oil should, on the contrary, be slightly cooled in the refrigerator.

Mixing ingredients

How to make mayonnaise at home? To do this, you need to take an enamel or plastic bowl, place warm yolks in it, and then add mustard and fine sea salt. After mixing the ingredients well with a wooden spatula, you should slowly add pre-cooled (to a temperature of 12-15 degrees) refined sunflower oil. In this case, the vegetable fat should be well emulsified, that is, broken into small balls that will be evenly distributed over the yolks.

As a result of these actions, you should get a fairly thick and aromatic sauce that holds well on a spoon. You should additionally add granulated sugar and table vinegar to it. Next, the mayonnaise needs to be thoroughly stirred again until smooth.

Features of the cooking process

It should be especially noted that mayonnaise is prepared much faster in a blender and turns out much tastier. But if you don’t have such a device, then all the ingredients can be whipped by hand.

After introducing low-percentage table vinegar, mayonnaise becomes much thinner. Moreover, it becomes white. If you do not want to use such a spicy product, then it can be quite easily replaced with fresh lemon juice or citric acid. It is advisable to store ready-made homemade mayonnaise in porcelain or enamel containers only in the refrigerator.

How to use mayonnaise in cooking?

As you can see, to make mayonnaise at home, there is no need to purchase expensive and outlandish products. Moreover, to get a tasty and aromatic sauce, you should devote only a few minutes of free time to this culinary task.

Once the mayonnaise is completely ready, it can be used to create any products. Thus, the homemade product is often used to prepare various salads, main courses and even baked goods. After all, mayonnaise added to the dough makes it very soft, loose, juicy and incredibly tasty. Try it and see for yourself.

Cooking low-fat homemade mayonnaise: recipe with photos

Those gourmets who carefully monitor their figure can prepare light mayonnaise for themselves. As a rule, the fat content of such a homemade product does not exceed 50%.

So, a simple mayonnaise recipe involves using the following components:

• cold drinking water - 3 glasses;
• large country eggs - 2 pcs.;
• prepared mustard - about 4 dessert spoons;
• refined vegetable oil - approximately 1 liter;
• table vinegar 3% - 3 large spoons;
• wheat flour - 4 large spoons;
• fine granulated sugar - 4 large spoons;
• fine table salt or iodized salt - 2 dessert spoons.

The process of making aromatic sauce

It is quite easy to prepare mayonnaise, the calorie content of which does not exceed 300 energy units. To do this, you need to pour some water into a bowl, add wheat flour, and then stir thoroughly until smooth. As a result, you should get a mixture whose consistency is quite similar to thick sour cream.

Next, you need to put the remaining water on the fire and bring it to a boil. Then you need to pour the flour mixture into a hot bowl and, stirring regularly, cook a kind of jelly. The resulting thick mass should be cooled at room temperature, add beaten chicken eggs, as well as salt, ready-made mustard, granulated sugar and table vinegar. All ingredients must be thoroughly beaten with a mixer until smooth.

Finally, carefully pour any vegetable oil (for example, corn, sunflower, or assorted oil) into the resulting mixture, whisking continuously, in a thin stream. After beating the components to a homogeneous consistency, they should be placed in an enamel or ceramic bowl, hermetically sealed with a lid and placed in the refrigerator. After a couple of hours, the chilled mayonnaise can be safely consumed in the form of an aromatic and very tasty sauce.

Features of making mayonnaise at home

You can add various ingredients to homemade Provencal mayonnaise. This will give your sauce not only a piquant and original taste, but also a beautiful one. appearance. Thus, crushed garlic added to the finished product goes perfectly with meat dishes and crispy toast. If the homemade sauce is prepared specifically for fish or seafood, then you can additionally add lemon zest grated on a small grater. If you plan to season chopped vegetables with it, then it is advisable to add finely grated cheese or chopped olives.

A simple and quick recipe for homemade mayonnaise

“Provencal” mayonnaise is perhaps the most favorite sauce not only for residents of our state, but also for other countries. In order not to purchase such a product in a store, you should make it yourself. For this we need:

• country chicken egg - 1 pc.;
• granulated sugar - dessert spoon;
• table vinegar 3% - dessert spoon;
• refined sunflower oil - about 200 ml;
• fine sea salt - about 1 g;
• spices, or rather ground allspice and dried basil - add to taste.

Making your own mayonnaise at home

Before you start preparing this sauce, you should remove all products except butter from the refrigerator in advance. After they reach the same temperature, you need to start mixing them. To do this, you need to take a deep blender bowl, and then break a large egg into it, add fine sea salt, sugar and allspice. After beating the ingredients at medium speed, pour in refined sunflower oil in a thin stream. At the end of this procedure, homemade mayonnaise should thicken noticeably. If this does not happen, then you should add a small amount of chilled vegetable fat (about 30-50 g).

After the sauce thickens, you need to pour a little table vinegar into it. In this case, the mayonnaise should acquire a light shade and taste a little sour, that is, not be as bland as butter. As a result of thoroughly mixing all the ingredients using a blender, you should get the classic Provencal mayonnaise. If you want to make a more aromatic and rich sauce, then you need to add a small amount of ready-made mustard to all of the above ingredients.

By the way, if you don’t have a blender, you can use a regular hand whisk, mixer or food processor to make homemade mayonnaise.

The benefits and harms of homemade and store-bought mayonnaise

When buying mayonnaise in a store, you should remember that to preserve the product, manufacturers often add various additives and flavors. In this regard, to obtain a healthier and healthier sauce, it is recommended to make it yourself. After all, such a natural product is enriched with vitamins B, A and E, as well as PP. Moreover, homemade mayonnaise contains a large number of useful compounds, namely choline, calcium, magnesium, sodium, iron and phosphorus. However, it should be noted that consuming this sauce every day and in large quantities is highly not recommended. After all, it is quite high in calories, which can have a bad effect on your refined figure. In addition, table vinegar, which is included in mayonnaise, citric acid and mustard negatively affect the gastric mucosa. In this regard, store-bought sauce or sauce prepared at home is not recommended for those who have any problems with the gastrointestinal tract.

Mayonnaise has become a favorite ingredient for many housewives. If previously all salads, borscht, and stews were seasoned with real thick sour cream, now for some reason many people find it tastier and easier to use this particular sauce.

And nowadays you won’t find any number of options on store shelves. This product is prepared with olive oil, avocado oil, quail eggs, and yolks alone. There are even “light” low-calorie options.

So you can choose whichever one you want. However, more and more often they began to prepare this sauce at home.

For example, just recently I had to prepare a festive dinner for late guests. And at some point I discovered that there was no mayonnaise or sour cream at home. And then a recipe for homemade mayonnaise surfaced in my memory, which is prepared in a matter of minutes, and is much healthier than the “chemical-laden” store-bought one.

This noble sauce is really easy and simple to prepare at home! The main thing is that all its components are fresh and at room temperature.

Let's consider the classic version of preparing a basic homemade product. It can be prepared using a regular whisk, but it is still recommended to use an immersion blender to speed up the process.

We will need:

• Sunflower oil - 150 ml.
• Egg – 1 pc.
• Lemon juice - 1 tbsp. l.
• Salt, sugar - 0.5 tsp each.

Preparation:

1. Crack and break a fresh egg into a tall container and immediately add salt and sugar.

If you want to get the famous taste of “Provencal”, then immediately add 0.5 tsp. ready-made mushy mustard - it will add a hint of bitterness.

2. Immerse the blender in the container and thoroughly beat the contents until smooth.

3. Continuing to beat the egg mixture, add a thin stream of butter until the consistency of the desired thickness is obtained.

The less sunflower oil pour, the more liquid the substance will be. Therefore, if you like a rich product, so that the spoon stands, add the entire specified amount of oil.

4. Add lemon juice to the thickened mass and continue whisking for about another minute so that the juice mixes with the egg-butter mousse until smooth.

5. Transfer the resulting product into a tightly sealed glass container and cool.

And even if such mayonnaise is stored for only a few days, you will be sure that no preservatives, stabilizers or artificial colors are mixed in there.

Plus, when you cook yourself, you have freedom of creative expression. And you can add various seasonings, spices and other ingredients that will allow you to achieve incredibly tasty and unusual flavor combinations.

How to make mayonnaise without eggs in a blender

Without heat treatment of eggs, there is always a risk of contracting salmonella. In this regard, many housewives do not risk cooking anything with raw eggs.

However, it turns out that you can make a great product without eggs. And not only that, it turns out so tasty that the whole family happily devolves it on both cheeks!

Don't believe me! Judge for yourself!

We will need:

• Milk - 150 ml.
• Sunflower oil - 300 ml.
• Ready mustard - 1 tbsp. l.
• Lemon juice - 3 tbsp. l.
• Salt – incomplete 1 tsp.

Preparation:

1. B high capacity mix butter with milk.

Don't forget that absolutely all ingredients must be at room temperature. If you just took them out of the refrigerator, you may not get the sauce of the desired consistency. Moreover, it can also delaminate.

2. Carefully add salt and lower the mustard mixture.

If you like a slightly creamy, velvety flavor, a pinch of sugar won't hurt. It’s better to take mildly spicy mustard.

3. Lower the immersion blender almost to the bottom and beat until a homogeneous emulsion is obtained.

4. Without ceasing to whisk, pour in lemon juice, which will help the mixture thicken right before your eyes to its usual state.

The resulting half liter of this amazing and absolutely harmless favorite food seasoning additive can be stored in the refrigerator in a closed jar for almost a week.

Homemade sauce recipe without eggs in 5 minutes

Did you know that vegetarians also love mayonnaise? Yes-Yes! You heard right! But the whole secret is that they use a special vegetarian or Lenten recipe, which can even be used during Lent.

In this case, the result is not quite mayonnaise, but more of a sauce. It tastes more like sour notes of lemon.

We will need:

• Olive oil – 50 ml.
• Sunflower oil – 50 ml.
• Lemon juice – 1 tbsp. l.
• Ready mustard – 1 tsp.
• Sugar, salt - to taste (about a pinch)

Preparation:

1. Mix sunflower and olive oil into a single mixture.

2. Mix the prepared mustard with 1 tsp. combined oil and mix thoroughly with a whisk.

3. Slowly add some of the butter into this mixture in small portions and beat well so that the mass does not separate.

If you immediately add oil in large quantities, then the emulsion will separate from the very first steps and this will not be corrected!

4. When half the butter is poured in in small portions, add lemon juice and salt with sugar. Continue beating.

The emulsion will turn slightly white when lemon juice is added, but not much.

5. Gradually add all the remaining butter in small portions, without stopping whisking the contents.

Since the main secret of lean mayonnaise is the methodical whipping of mustard with oil, it can be used even when restricting nutrition for medical reasons and during weight loss diets.

It is also worth noting that this sauce is not too thick. It is more like an emulsion and thickens when stored in the refrigerator.

Prepare mayonnaise in a blender with vinegar

I would never have thought that this delicious seasoning for dishes could be prepared with the addition of vinegar. For some reason, it always seemed that the acid would definitely “boil” the egg. But once I tried this recipe, I can now confidently say that nothing like that will happen and the taste will only become richer and piquant from the slight sourness.

We will need:

• Table vinegar – 1 tbsp. l.
• Egg - 1 pc.
• Mustard - a little less than 0.5 tsp.
• Vegetable oil - 150 gr.
• Sugar, salt - to taste.

Preparation:

1. Break a raw egg into a large container. The mass will increase when churned, and it is important that there is room for it in the container.

2. Add salt, sugar and mustard to the egg.

3. Beat the egg mixture using a special blender attachment at the highest speed until it thickens and becomes a uniform lemon color.

4. Continuing to beat, add a thin stream of sunflower oil. Continue beating until a thick mousse forms.

5. Also pour vinegar in a thin stream, without ceasing to use the blender.

6. Send the resulting mixture to cool for half an hour until it thickens. After which it can be served.

The product turned out thick and appetizing.

Homemade mayonnaise using yolks

The most beautiful and delicate color is obtained if you prepare mayonnaise not from whole eggs, but only from the yolks.

We will need:

• Egg yolk – 2 pcs.
• Sunflower oil – 120 ml.
• Sugar, salt, mustard - 0.5 tsp each.

Preparation:

1. Place salt with sugar, mustard and egg yolks in a wide bowl.

2. Beat them well with a whisk-shaped mixer on a small speed limit.

3. Without ceasing to beat, pour in half the oil drop by drop so that the result is a homogeneous egg-oil mixture.

4. Now you can pour in the remaining oil in a thin stream, constantly making sure that the mixture has time to bind into a homogeneous consistency.

5. As soon as the required thickness appears, pour in lemon juice and mix thoroughly with a mixer at medium speed.

6. Place the prepared mixture into a tightly sealed container and leave to cool.

It is worth remembering that such mayonnaise should be eaten in the first couple of days, before the yolks spoil. And it tastes much better fresh!

Delicious recipe for quail eggs

In recent years, more and more people prefer store-bought plastic packaging of their favorite seasoning with the image of quail eggs. Whether they are actually there is a controversial issue.

But many mothers consider quail eggs much healthier for the body of the younger generation. And the children themselves enjoy eating these little “spotted cockatiels.” That's why home cooking It will be much more fun with children.

We will need:

• Quail eggs – 11 pcs.
• Sugar, salt, mustard - 1/3 tsp each.
• Lemon juice – 1 tsp.
• Sunflower oil – 150 ml.
• Ground black pepper – 0.5 tsp.

Preparation:

1. Break the eggs and place them in a blender bowl. Make sure that no shells get inside.

2. You can immediately add sugar with salt, mustard and lemon juice.

3. Beat the egg mixture on maximum for half a minute. You should get a fluffy mass.

4. Pour in vegetable oil and beat thoroughly until thick.

In order to remove the sunflower taste, you can cook from a combination of sunflower and olive oil, and the second should contain no more than a quarter of the total volume of oil.

5. Add a pinch of ground pepper and mix at minimum speed.

6. Cool for 30 minutes and you can eat.

Isn’t it true that the taste is a little different from mayonnaise made with chicken eggs?

How to make mayonnaise with dry mustard in a blender

Most recipes include ready-made mustard. What if there is no such thing in the refrigerator? A good solution would be to use regular dry mustard powder.

We will need:

• Chicken egg – 1 pc.
• Salt, sugar - 0.5 tsp each.
• Mustard powder – 1 tsp.
• Apple cider vinegar - 2 tsp.
• Sunflower oil – 150 ml.
• Olive oil - 150 ml.

Preparation:

1. Mix both oils in a separate large mug.

2. Break an egg into a blender cup.

3. Put mustard powder with salt and sugar there.

4. At medium speed, beat until foamy.

5. Continuing to beat, pour in the combination of oils in a thin stream.

6. Add apple cider vinegar and whisk until thick.

Instead of apple cider vinegar, you can use either wine vinegar or white rice vinegar. But you shouldn’t overuse it - use it at a rate of maximum 1 tsp. for one egg.

7. Transfer to a storage container and place in the refrigerator.

Thanks to the combination of apple cider vinegar and mustard powder, the taste is very close to industrial Provençal.

Lenten mayonnaise made from flour

I found another interesting recipe when I wanted something tasty for Lenten week. Surprisingly, but true - an excellent salad dressing can be made using... flour!

We will need:

• Flour – 1 cup.
• Olive oil - 8 tbsp. l.
• Lemon juice - 3 tbsp. l.
• Ready mustard - 3 tbsp. l.
• Salt – 2 tsp.
• Sugar - 2 tbsp. l.
• Water - 3 glasses

Preparation:

1. Pour flour into a saucepan and add 0.5 cups of water.

2. Stir thoroughly to obtain a homogeneous creamy slurry.

Be sure to make sure that there are no flour lumps left, otherwise the taste will be spoiled irrevocably

3. Pour in the remaining water, stirring well.

4. Boil the flour mixture until the first bubbles appear, then remove from the stove and leave to cool.

5. Pour oil into the container. Add mustard with sugar, salt and lemon juice.

6. Carefully move and beat until an airy mousse forms.

7. Continuously whisking, add in parts to the flour mixture.

8. Continue beating until required consistency.

9. Transfer the resulting lean mayonnaise into a clean bowl and cover with a tight lid to prevent air from entering.

The taste is quite unique, very similar to American store-bought for vegetarians, but goes perfectly with vegetables in salads.

How long can you store homemade mayonnaise?

Many people doubt the advisability of storing homemade mayonnaise in refrigerators. Of course, the presence of raw egg yolks makes the prepared sauce very perishable.

Most best option– cook, cool and consume immediately.

But what if you made too much and can’t eat it at once?

According to sanitary standards, it is permissible to store the prepared emulsion in a clean, tightly sealed glass container at a temperature of 4 - 7 ° C, with a maximum humidity of 75%.

Even if these conditions are met, it can be stored for only 3-7 days.

• The minimum period is recommended if the product contains a large number of eggs.
• An average period of 5 - 6 days is recommended if it contains sour cream or milk.
• And the maximum shelf life is allowed only for homemade sauces that do not contain previous components and are prepared with mustard.

So, we have an excellent and inexpensive alternative to store-bought mayonnaise, which we can easily prepare at home from what we almost always have on hand.

And if at the last stage of preparation you add grated cheese, pickles, garlic or chopped herbs, then it will already be a full-fledged restaurant sauce, which the chefs prepare with such skill.

Now that you know how to prepare this sometimes irreplaceable product, you can always do it with ease.

Bon appetit and healthy healthy dressings for your culinary creations!

This sauce deserves special attention and yes, you can prepare it at home. As a rule, mayonnaise is prepared from raw chicken eggs, sometimes only from yolks, but today we will look at an option where they will not be present in everything and it will be lean, and I will also show you a recipe using milk. Friends, I welcome everyone and today we will look at some mayonnaise recipes that are prepared at home using a blender. You can do without it, but with it you save a lot of time and effort, and the products are mixed better and with better quality. Literally 2-3 minutes and everything is ready, isn’t it wonderful. When preparing the salad, spend a little more time and prepare your own dressing for it. But you will know for sure that this will be tastier and healthier.

Nowadays, it is difficult to imagine modern cuisine without this wonderful sauce. I add it everywhere, but it is especially often used when preparing salads. IN holidays Sometimes you won’t even find it on store shelves. But today I want to show you how to make homemade mayonnaise. Of course, you won’t stop buying it, but in much smaller quantities, and you’ll cook more of it yourself, although who knows, what if. Moreover, it requires the simplest ingredients that are always in any refrigerator.

By the way, some sauces are prepared on the basis of mayonnaise. For example, if you add grated pickled cucumber and finely chopped parsley, you will get an excellent “tartar”.

The first recipe is a classic version with mustard and butter...

Preparing this mayonnaise is as easy as shelling pears, literally in a few minutes, so I recommend that you make it as much as you need at the moment, and not store it in the refrigerator for weeks at a time. All products must be of high quality and tested. The main ingredient is oil, it can be olive or vegetable. Oil not only affects the taste, but also the color of the future mayonnaise. We will take only the yolks from the eggs. Another important point is that all products need to be at the same room temperature, so take them out of the refrigerator in advance. The proportions of oil are as follows: 1 yolk can take up to 100 ml.

• Chicken yolks - 3 pcs.
• Mustard - 1 tsp.
• Vegetable oil - up to 300 ml.
• Sugar - 1 tsp.
• Salt - a pinch
• Lemon juice - 1 tbsp. l.

If you wish, you can take an additional pinch of ground black pepper. The mustard in the recipe serves as a link between the oil and the egg and prevents them from separating during use. It is very important when making homemade mayonnaise.

How to make mayonnaise at home in a blender

We separate the whites from the yolks of eggs in any way convenient for you. This can be done using a bottle or pouring from shell to shell, but the easiest way is to break the egg into your palm and the white will flow through your fingers.

Place only the yolks, as well as salt, sugar and mustard, into a deep blender bowl. On maximum speed We start beating from the very bottom with an immersion blender. If we start adding oil right away, we won’t get the desired effect.

If there is no special glass for a blender, then take any other one, the main thing is that it is deep and not wide. Ideally, it should be the size of the blender base.

When the mass becomes homogeneous, do not stop stirring, but at medium speed, begin to pour in vegetable oil in a thin stream to the desired consistency. By the way, the more oil we add, the thicker the mayonnaise turns out, but accordingly it will be fattier.

Now you need to acidify it with lemon juice or vinegar, but classic version I prefer to take lemon. True, this mayonnaise has a shorter shelf life, so use it immediately or within 24 hours.

Without ceasing to stir, pour in the juice and bring it to the desired taste. The color, by the way, due to the acid becomes lighter than it was.

This mayonnaise, in my opinion, tastes a little different from store-bought mayonnaise, that’s why it’s homemade. It is more tender and you want to eat it even just with bread. If you scoop it with a whisk or fork, it should hold its shape well. Just look at the photo for yourself...

Place it in a glass container, cool it in the refrigerator, and then use it for its intended purpose.

Homemade mayonnaise with quail eggs in a blender

Mayonnaise can be prepared not only from chicken eggs, but also from quail eggs. They are much smaller in size, so we take 5 or 6 at a time, depending on how much sauce you need.

Ingredients

• Quail eggs - 5 pcs.
• Vegetable oil - quantity as required
• Mustard - 1 tbsp. l.
• Lemon juice - 1 tbsp. l.
• Salt - a pinch

Everything is the same, first beat the quail eggs with a blender at low speed. Gradually add salt and oil in a thin stream, and begin to increase the speed of the blender. By the way, this mayonnaise can be prepared using a mixer.

At the end, when the sauce is almost ready, add mustard, maybe Dijon and lemon juice. Mix again so that all the spices are evenly distributed throughout the entire volume.

Lenten mayonnaise at home without eggs

And to prepare this lean mayonnaise, we need liquid from canned peas or beans. Usually it is poured into nowhere, but from today you will stop doing this and start making delicious mayonnaise from it at home. There won't even be eggs in the composition. Surprised? Then let's see...

Ingredients:

• Liquid from canned peas
• Salt - 0.5 tsp.
• Sugar - 1 tsp.
• Apple cider vinegar 6% - 2 tbsp. l.
• Vegetable oil

Pour the liquid into a deep glass, add salt, sugar and vinegar, if available, apple vinegar. Beat with a blender for about 1 minute, the mixture should turn white, like mine...

Only after this add vegetable oil in a thin stream. You need to pour gradually until you reach the desired consistency. I stirred at maximum speed for about 5 more minutes.

The result is a snow-white sauce Lenten dishes. If you still don’t know how to add color to your dishes during Lent, then prepare this mayonnaise.

Recipe for mayonnaise with milk to taste like store-bought mayonnaise

When all the ingredients are on hand, this milk mayonnaise can be prepared in just a couple of minutes. This one lasts longer and it tastes and looks a little different from the previous ones, but the ingredients are also different. I love using it in a variety of baked goods and cakes. We will try to prepare it as close as possible to store-bought.

To prepare we will need:

• Milk - 150 ml.
• Vegetable oil - 300 ml.
• Salt - 0.5 tsp.
• Sugar - 1 tsp.
• Mustard - 1 tsp.
• Lemon juice - 3 tbsp. l. or Vinegar 9% - 1.5 tbsp. l.

The amount of milk should be half that of vegetable oil, this can be seen in the photo, and they should be at room temperature.

Pour them into the bowl, plunge the blender to the very bottom and beat for 30 seconds. Then add salt, sugar, mustard and lemon juice. Beat for about 1 more minute until desired consistency is achieved. The mixture thickens right before your eyes.

When the consistency is similar to mayonnaise, you can transfer it to a glass jar, close the lid and store in the refrigerator.

As you already understood, there are a lot of options for preparing mayonnaise, so to speak, for every taste and color. All you have to do is add your favorite spice and the sauce will sparkle in a new way. Without a doubt, if prepared at home, it will be healthier and tastier. When you read the ingredients on the packaging of a store-bought product, it makes your hair stand on end to see what they don’t add there, for obvious reasons, of course.

Homemade mayonnaise classic recipe The blender turns out natural, the most delicious 😉 and healthy. It is added to salads and served with meat or fish. This sauce can be easily and quickly prepared at home. It goes perfectly with any dish, it’s even spread on sandwiches. It is very simple to make and the preparation process will take a little time.

Let's look at the most delicious recipes for homemade mayonnaise - with mustard and lemon, with mustard and vinegar, as well as without mustard, without vinegar and without eggs. Let's diversify the classic recipe. 😉 We will create variations of this delicious sauce with step-by-step descriptions, videos and photos. And, of course, we add our own flavor and imagination!

It’s hard to imagine a festive table, and even everyday dishes, without this seasoning. We don't know exactly what's in store-bought mayonnaise. And if we adhere to a healthy diet, we can make it ourselves, at home. In the case when we want to consume fewer calories, we reduce the amount of vegetable oil. And when using raw eggs, we use only high-quality products.

How to make the most delicious homemade mayonnaise? If we prepare a small amount of this sauce, we can use it at home, which we discussed in the previous article. We combine its components gradually, add vegetable oil to the eggs in small portions and beat by hand, for example, using a whisk.

Mayonnaise can be made easily and simply using a blender or mixer. This is true if we prepare it for a large number of salads and appetizers. Let's look at the subtleties of this process with detailed description and photo. This vegetable dressing is amazingly tasty, natural and healthy.

Homemade mayonnaise can be prepared with mustard, lemon or vinegar, this adds its own zest and flavor. But, if you are not a big fan of these spices, you can prepare delicious mayonnaise without mustard and vinegar, and even, if desired, without eggs. Natural and healthy tasty sauce will fit perfectly into our menu and diversify it. 😉

Homemade mayonnaise - a classic recipe using a blender with mustard and lemon

Homemade mayonnaise is the most delicious sauce. Despite the fact that this dish was invented in France, we love this sauce as if it were our own. 🙂 Meat and fish are baked with it, squash caviar and various pies are prepared. The skill of a cook is usually assessed by how tasty and aromatic the sauces are. Thanks to tips and a detailed step-by-step description of preparing mayonnaise at home, even a novice cook can handle it. 😉

To make mayonnaise at home you will need:

• Chicken egg yolks – 2 pcs.
• Lemon – 1/2 pcs
• Sunflower or olive oil good quality– 200 ml
• Mustard - to taste
• Salt, sugar - to taste

How to make the most delicious homemade mayonnaise with mustard and lemon in a blender

1. Prepare dishes for making homemade mayonnaise using a blender. It should be dry and all ingredients should be at room temperature. Wash the eggs thoroughly. We take all the products that we will use out of the refrigerator in advance. Break two eggs, separate the yolks from the whites.

For homemade mayonnaise, it is better to take village or farm eggs, the quality of which we have no doubt about. The yolks of these eggs are bright, giving the sauce an appetizing creamy color. They contain a large amount of vitamins and microelements.

2. Pour the yolks into the blender. Add to them a dessert spoon of mustard (more is possible - to taste), a third of a teaspoon of salt and a teaspoon of sugar (optional).

If we use store-bought eggs for cooking, they also need to be washed thoroughly to eliminate the risk of salmonella infection. A pleasant shade can be given with the help of turmeric, literally on the tip of a knife.

3. Add about a quarter of the prepared sunflower or olive oil.

Whipping products should be at room temperature. Therefore, we take them out of the refrigerator in advance. The whipping container should also not be cold.

4. After loading the ingredients, turn on the blender.

To get a homogeneous sauce, do not mix the products all at once. First, beat the yolks, add spices and a little vegetable oil. Lastly, add the remaining vegetable oil in small portions.

5. Beat the mixture for no more than a minute.

If we use a blender or mixer to prepare homemade mayonnaise, then first beat the ingredients at low speed. We increase them at the stage of introducing oil.

6. Turn off the blender. Add the next portion of vegetable oil to the thickened mixture. We repeat this three or four times.

If the sauce separates, increase the number of eggs. To do this, beat the yolks and then add them in small portions to the sauce that we prepared earlier.

7. Before adding the last portion of oil, add to mayonnaise fresh juice half a lemon.

9. Homemade mayonnaise, prepared using a blender, has a surprisingly delicate consistency and excellent taste.

10. If something goes wrong and the consistency of the egg-oily mixture in the blender remains liquid, do not rush to be annoyed and assume that the mayonnaise did not work out. We'll fix everything. 🙂 Place the yolk of one egg in a convenient bowl and beat it by hand with a whisk.

We do not use vegetable oil with a pronounced odor; it is better to use refined oil.

Next, gradually add vegetable oil to it. As soon as the mixture thickens, pour the “failed” mayonnaise into it in small portions, continuing to whisk. We put the whole mixture into a blender, turn it on, and literally in a minute the homemade mayonnaise will thicken. 😉

11. You can also easily and quickly prepare homemade mayonnaise using an immersion blender or mixer.

If we use an immersion blender, then we do not raise it for as long as possible until the sauce becomes thick.

The summer vegetable salad dressing turned out to be very appetizing, healthy and simply amazing.

Enjoy the delicious sauce!

We looked at a delicious recipe for making homemade mayonnaise. I would be glad if you share your ideas for this sauce in the comments.

Bon appetit! And have a great mood!

Homemade mayonnaise using a blender with mustard and vinegar - step-by-step recipe

In this wonderful and delicious recipe, we will look at making homemade mayonnaise using an immersion blender.

To make delicious homemade mayonnaise you will need:

• Egg – 1 pc.
• Vegetable oil – 150 ml
• Table mustard – 1/2 teaspoon
• Salt – 1/4 teaspoon (or to taste)
• Sugar – 1/4 teaspoon (or to taste)
• Vinegar 6 or 9% (or lemon juice) – 1 tbsp. spoon

How to make homemade mayonnaise with an immersion blender:

1. Wash the egg thoroughly and beat it into a convenient container.

We only use products of which we are confident in their quality to prevent salmonella contamination.

2. Add salt and sugar to taste.

3. Place mustard in our container.

Regular mustard can be replaced with grainy mustard, this will give the sauce an original taste and appetizing appearance.

4. Lower the immersion blender for 15-20 seconds, the egg should be under the blender. Do not raise it while the egg is being beaten.

5. Pour in vegetable oil at room temperature gradually, in a thin stream, after thickening begins. Beat for another 30-40 seconds. The oil must be refined, otherwise the mayonnaise will taste bitter.

If suddenly the mass does not thicken and the oil has separated, beat another egg into the bowl so as not to damage the yolk. Carefully lower the blender to the bottom, strictly on the egg, and begin to beat.

You can add various spices to the sauce to taste - garlic (fresh or dry); any fresh herbs - rosemary, thyme, mint, dill, parsley; different types pepper – black, red, chili, allspice; slices of tomatoes or sweet peppers; grated cucumbers.

6. As soon as the homemade mayonnaise thickens, add vinegar or lemon juice - 1 tbsp. spoon.

To make mayonnaise thick and tasty, the eggs must be fresh.

7. Beat for another 5-10 seconds.

Homemade mayonnaise is ready!

Homemade mayonnaise can be used for dressing salads, as well as for preparing any dishes where this delicious sauce can be used.

It turned out very tasty! Bon appetit!

Homemade mayonnaise - the most delicious recipe without eggs

Homemade mayonnaise can be prepared without eggs, with milk, this is very important if you have small children. You can make this mayonnaise at home quickly and easily. It tastes no different from store-bought, and besides, it contains no thickeners or flavor enhancers.

To make homemade mayonnaise without eggs we will need:

• Milk at room temperature – 100 ml
• Vegetable oil – 200 ml
• Lemon juice or vinegar 6% – 1.5 tbsp
• Ready mustard – 1 tsp
• Dried garlic – 1/3 tsp
• Salt – 1/2 tsp
• Sugar - optional

All ingredients should be at the same temperature - room temperature or fresh from the refrigerator.

How to make homemade mayonnaise at home:

1. Pour milk into a convenient container.

2. Add refined vegetable oil to milk in a two to one ratio.

3. Start beating with a submersible blender. The sauce immediately begins to thicken.

4. Pour in vinegar – homemade apple cider vinegar is better, of course, but if you don’t have it, you can use store-bought vinegar – one and a half to two tablespoons. You can also use lemon juice.

5. Add approximately one teaspoon of mustard, as well as half a teaspoon of salt - to taste. Add sugar as desired.

Homemade mayonnaise can be stored for several days. The shelf life depends on its composition. If it contains milk, the period is shortened, since it is a perishable product. Vinegar and mustard are natural preservatives. In any case, it is advisable to use fresh homemade mayonnaise, and always taste it!

7. You can add 150 ml of regular natural yoghurt, without additives. Then homemade mayonnaise will turn out to be less calorie. Mix everything thoroughly.

This mayonnaise is perfect for salads and sandwiches. You can add garlic, your favorite spices, chopped herbs to it.

We store homemade mayonnaise in the refrigerator for one or two days, it won’t work longer, because the sauce turned out very tasty! 😉

Homemade mayonnaise according to the classic recipe without mustard - step-by-step recipe

Homemade mayonnaise according to this recipe can be made easily and simply - in almost 5 minutes, and the sauce turns out very tasty, natural and healthy.

Ingredients:

• Egg (or yolks) – 1-2 pcs (depending on whether they are large or medium)
• Refined vegetable oil – 150-200 ml
• Salt, sugar - to taste
• Lemon juice or 6% vinegar for sourness - to taste

How to make the most delicious homemade mayonnaise:

1. Beat eggs or yolks (optional) into a convenient container, in this case a half-liter jar. This container is convenient because after cooking you don’t have to transfer the finished sauce.

2. Add salt, sugar, lemon juice or vinegar - to taste. Beat with an immersion blender, lowering it as low as possible.

A huge advantage of egg mayonnaise is its high content of vitamins and microelements.

3. Pour in refined vegetable oil in a thin stream and continue to beat our mixture with a blender.

4. Homemade mayonnaise turned out thick, aromatic and incredibly tasty.

Before serving, it is advisable to place the sauce in the refrigerator so that all the tastes and aromas are well combined with each other.

5. Cover our sauce with a nylon lid and put it in the refrigerator.

Homemade mayonnaise turned out very tasty and aromatic. It is perfect for salads, baking various dishes and sandwiches.

Mayonnaise at home in 5 minutes - natural and healthy (video)

Let's look at the most delicious homemade mayonnaise recipes in this video. We’ll also decide what to do if the sauce doesn’t work out. This video also did a great job of debunking the myth that mayonnaise is harmful. It is very healthy and tasty, if, of course, it is homemade.

We've looked at some of the most delicious recipes homemade mayonnaise. They differ in ingredients, mixing methods, and the sequence of introduction into the composition. In any case, you can prepare such a sauce at home easily, simply and quickly, and besides, it turns out natural and healthy, without any strange impurities or additives. 🙂

Cook for health, create, enjoy the aromatic taste! We treat our family and friends!