Delicious mayonnaise recipe. The easiest homemade mayonnaise recipe

20.07.2020

Today we will cook 3 variations of homemade mayonnaise- one of the most popular sauces.

Many people believe that mayonnaise is a very harmful product, and there is some truth in this, especially if you use it without restrictions and don’t think about what store-bought sauce is made from.

What if the mayonnaise cook at home without any "chemistry" from available and useful products, and at the same time not to abuse it, then we will get not only delicious and tender sauce but also completely natural.

To make homemade mayonnaise, we need:

List of ingredients:

Olive mayonnaise "Provencal"

1 egg
200 ml. vegetable oil
50 ml. olive oil
2 tbsp white wine vinegar
1 tsp Sahara
1/2 tsp salt
1/2 tsp mustard
white pepper (optional)

Mayonnaise on egg yolks with lemon juice

3 yolks
250 gr. vegetable oil
juice of 1 lemon (2 tablespoons)
1.5 tsp Sahara
1 tsp salt
1 tsp mustard

Mayonnaise without eggs in milk

150 ml. milk
300 ml. vegetable oil
1 st. l. lemon juice (vinegar)
2 tsp Sahara
1 tsp salt
1 tsp mustard

HOMEMADE MAYONNAISE, 3 step by step homemade mayonnaise recipes:

So, let's get started, let's get started olive mayonnaise "Provencal" For this we will use an immersion blender.

Carefully beat the egg into the blender glass, being careful not to break the yolk.

We pour out your favorite oil (sunflower, corn, rapeseed, cottonseed, etc.) I have refined sunflower.

Add olive oil, according to the recipe, it should be no more than 1/4 of the total amount of oil, otherwise the mayonnaise will be bitter.

We put ready-made mustard, preferably Dijon, in a glass.

Sprinkle salt, sugar and white pepper.

Pour white wine vinegar, instead of vinegar, you can use regular vinegar, apple or lemon juice.

Then the blender can be lifted and mixed intensively until a homogeneous sauce is formed.

The more powerful your blender or mixer, the easier and easier it is to make mayonnaise.

Our olive mayonnaise "Provencal" is ready, it took only 3 minutes to prepare it.

Pour fresh yolks into a tall glass or bowl, preferably from homemade eggs, add ready-made mustard, pour out salt and sugar.

Turn on the mixer and beat at high speed for 30 seconds.

Then, without ceasing to beat, in several steps in small portions pour refined sunflower oil, each time beating well, while the mass will begin to thicken and brighten.

The density of mayonnaise directly depends on how much oil you add.

The more oil, the thicker the mayonnaise.

Now add the lemon juice and beat well again until you get a smooth sauce.

After adding acid, the mass becomes even lighter.

It took me 6 minutes to prepare it.

Due to the use of yolks from domestic eggs, mayonnaise has acquired a yellowish-cream color and a very delicate texture, as mayonnaise is supposed to.

I note that for the successful preparation of mayonnaise, it is necessary to use products at room temperature, so do not forget to get them out of the refrigerator in advance.

Now let's make an easy one. mayonnaise without eggs

Pour milk, vegetable oil into a blender bowl, add mustard, and pour salt and sugar.

We lower the blender to the bottom of the glass and beat the mass at maximum speed until a homogeneous emulsion is obtained.

Mayonnaise at home is prepared very quickly, literally in a matter of minutes, it must be stored in the refrigerator, in a closed container for no more than 3 days, so you should not cook it in large quantities for future use.

Then add lemon juice and whisk a little more.

It took me less than 3 minutes to make this sauce.

This version of mayonnaise does not differ at all in taste and texture from the store.

So, friends, I showed you 3 basic prescription preparation of mayonnaise.

But this sauce has a lot of derivatives.

Mayonnaise can be mixed with yogurt, sour cream, add gherkins, herbs, garlic, paprika, olives, capers, lemon zest, as well as tomatoes, onions and sweet peppers.

Mayonnaise is not only a dressing for salads and snacks, it is used to prepare cold dishes from meat, fish, poultry, for some hot dishes, and all kinds of pastries are prepared with its addition.

Try and make mayonnaise at home and choose your favorite flavor.

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HOME MAYONNAISE, 3 mayonnaise recipes at home - video recipe:

HOME MAYONNAISE, 3 mayonnaise recipes at home - photo:

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In the daily and festive diet, mayonnaise sauce takes pride of place. Shop-bought sauce is made with the addition of harmful preservatives and dyes, and you are guarding the health of your family? Check out recipes and tips on how to make mayonnaise at home.

Classic mayonnaise at home

Information about the dish:

Quantity: 200 ml

Calorie content: 570 kcal per 100 g

Proteins - 5 g

Fats - 60 g

Carbohydrates - 4.5 g

Cooking time: 5-7 min.

Ingredients:

High-quality refined olive oil (sometimes replaced with sunflower oil, but then the finished sauce will have a pronounced characteristic flavor that is not suitable for all dishes) - 150 ml
Fresh chicken eggs(if possible, use domestic chicken eggs, their yolks have a bright yellow and the sauce will come out a beautiful shade) - a couple of pieces
Sugar - a teaspoon with a slide
Salt - 3 g
½ tablespoon freshly squeezed lemon juice
Ready mustard - 1 hour. l. (unless you want to make Provencal sauce, otherwise you won't need it)

Prepare the egg yolks by separating them from the whites (chicken whites are not included in this recipe).

In a deep bowl, whisk together the yolks with salt and sugar. Continue whisking the ingredients vigorously in a clockwise direction.
Slowly pour in the oil (one teaspoon at a time) and continue to work with a whisk without stopping.

Then add acidifier (lemon juice) and mustard. The finished sauce should have a smooth, uniform consistency of a beautiful color, as shown in the photo. The density of mayonnaise depends on the amount of oil introduced and is added at your discretion.

This recipe corresponds to the composition of French sauces, which is regulated by GOST. Its taste is similar to the store "Skeet" or "Ryaba".

If you love making hair masks, a homemade classic mayonnaise mask will benefit your hair. It contains ingredients valuable for the beauty of hair, such as olive oil and egg yolks, which strengthen the hair roots.

See the video tutorial for the correct sequence for making mayonnaise at home.

Homemade mayonnaise without eggs

Refined (required) sunflower oil - 250 ml
Chilled pasteurized milk of any fat content (even skimmed milk will do) - 150 ml
Ready Russian mustard - 1.5 tsp.
A little salt and sugar - about ½ tsp each.
A couple tablespoons of vinegar

Cooking sequence:

In a deep bowl, beat milk and butter with a mixer.
Add vinegar, salt, mustard and beat everything again at high speed. The mixture will begin to thicken in just a few seconds.
It remains to add sugar and beat the mixture in a mixer for another 5 seconds.

Bon appetit!

The shelf life of this mayonnaise is equal to the shelf life of milk indicated on the packaging of the product.

in a blender

Ingredients:

Refined vegetable oil (some culinary specialists claim that when olive oil is added, the product is slightly bitter, therefore it is recommended to use high quality refined sunflower oil) - 150 ml
One chicken egg
A teaspoon of ordinary Russian mustard
Salt - ¼ tsp (if it seems a little, then add a little salt)
Half a teaspoon of sugar
15 ml lemon juice
Optional - unsalted spices, dried herbs

Cooking sequence:

In a bowl, mix salt with sugar, lemon juice and dried herbs (they add a spicy flavor to the product).
Use a tall immersion blender jar or a jar with a bottom slightly larger than the diameter of the blender leg. Pour the oil and mixed ingredients from step 1 into the container. Do not mix!
Add mustard and beat in the egg. When cracking an egg, try to keep the yolk intact. This condition is mandatory.
Lower the blender leg to the bottom of the container so that the egg yolk is inside the blades.
Turn on the device for 10 seconds, but do not lift it or stop it.
Then beat the mixture again for about 7 seconds.

The product prepared according to this recipe will turn out to be tasty and thick, and in terms of its characteristics it will be similar to store-bought mayonnaise "Makeev" or "Sloboda". The host of the culinary program “We Eat at Home” Yulia Vysotskaya actively uses this sauce preparation scheme for her dishes.

How to prepare mayonnaise at home from quail eggs

If you want to make a sauce that tastes like Mr. Ricco mayonnaise, then use the classic recipe above or the recipe for making sauce using a blender. Here you will need quail eggs, 4 of which replace one chicken. Follow the technology and steps of the master classes described in the instructions.

How to make lean mayonnaise

Ingredients:

A glass of wheat flour
Three glasses of still water
8 tablespoons refined sunflower oil
Lemon juice - 3 tablespoons
Take as much mustard as lemon juice
5 g sugar and salt

Cooking sequence:

Add a little water to the sifted flour and grind with a whisk, getting rid of lumps. Pour in the rest of the water and grind again.
Place the container with the mixture on water bath. Readiness is checked by the degree of density of the mass. Don't forget to stir otherwise the sauce will burn and stick. Cool down.
In a separate bowl, combine the oil with mustard, add lemon juice, sugar and salt. Mix. In small portions, enter the flour mixture. Use a mixer to beat.
As soon as the sauce acquires a smooth, uniform consistency, the mayonnaise will be considered ready.

This recipe is suitable for people who fast and monitor the level of cholesterol in their body. The resulting mayonnaise is considered light, low-calorie, and vegetarian.

Japanese

The royal taste of this sauce will appeal to lovers of the unusual and original. Some cooks use it as a dressing for Caesar salad, which is additionally sprinkled with cashew nuts on top.

Ingredients:

Small glass of soybean oil
Several chicken eggs
Rice vinegar 15 ml
White pasa miso - 50 g
Japanese yuzu lemon - 1 pc.
A small pinch of salt
A little white ground pepper

Cooking:

All you need is egg yolks. Grind them into a homogeneous mass.
Add rice vinegar and beat with a whisk.
Pour in soybean oil in a small stream and whisk constantly with a whisk.
Add the miso paste to the mixture and whisk again.
Grate the zest of the yuzu lemon on a grater, add it to the sauce along with a pinch of ground white pepper and salt.
Whisk thoroughly again. Mayonnaise is ready!

There are other varieties of homemade sauce. So, some people like mayonnaise without mustard. To do this, they prepare the sauce according to the classic recipe, only mustard is excluded from the composition of the ingredients. It turns out a delicate sauce with a sweetish aftertaste, perfect for children's dishes. Others like only the milk and vegetable oil sauce, the recipe of which we have given above.

What can replace mayonnaise: a guide for those who protect the figure

If you don’t want to use mayonnaise dressing for your dishes, prepare a sauce from sour cream, which is significantly lower in calories. You just need to add chopped fresh herbs, a pinch of salt and dried herbs to sour cream. For spice, add more finely chopped pickle and stir the mixture.

An interesting salad dressing is used in the Dukan diet: low-fat soft cottage cheese (200 g) is mixed with two egg yolks, ½ tsp. mustard, a pinch of salt, ¼ cup refined vegetable oil, a tablespoon of lemon juice. The ingredients are thoroughly whipped in a blender. If the sauce seems too thick, add a little more oil.

To give a yellowish tint to mayonnaise, in the absence of eggs with a bright yolk, add a small pinch of turmeric to the ingredients.
The sauce will be evenly mixed and thickened if all the ingredients to be mixed are at the same temperature.
The shelf life of homemade mayonnaise is no more than three days in the refrigerator.
Freshly squeezed lemon juice works best as an acidifier. If you don’t have it, add regular vinegar, but not apple cider vinegar.
Mayonnaise with spices will help to give a novelty to the dish. Include dried herbs, capers, dill, garlic or even cheese in it, and your salads and snacks will acquire a unique original flavor.

It is interesting to learn how you cook homemade mayonnaise. Share your recipes and tips in the comments!

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Let's not remember the beautiful legend about the creator of maoinez? Everyone already knows that its first preparation is attributed to France. Let's just talk about how to make homemade mayonnaise. After all, there are so many recipes today that it is even impossible to study them like this - at one time.

Pleasantly pleased with the simplicity of the process of making mayonnaise at home, and the presence, in addition to the basic, unusual ingredients. But the best part about it all is that you know what it's made of. delicious sauce and the fact that it tastes better than anything in the world.

Secrets of making homemade mayonnaise

Be careful.
Be patient.
Follow instructions.
Feel free to experiment with ingredients.
Take ingredients at room temperature.
Oil can be in a mixture - sunflower with olive oil.
Pour a little into very thick homemade mayonnaise warm water and whisk again.
Instead of lemon juice, you can pour in vinegar (wine, apple, table).
The oil is poured in a thin stream - if it is not enough, the mayonnaise will turn out to be liquid.
homemade mayonnaise keep in the refrigerator for up to a week.

The most delicious Provencal mayonnaise - a step by step recipe with a photo

Delicate and tasty "Provencal" is prepared easily and simply. The main thing is to keep the proportions and have a good submersible blender. So let's cook!

Ingredients

Egg - 1 pc.
Olive oil - 160-200 ml
Lemon juice - 1 teaspoon
Mustard - 1 teaspoon
Sugar - 0.5 teaspoon
Salt - 0.5 teaspoon

The classic recipe for making homemade Provencal mayonnaise

First, prepare all the ingredients to put one by one into the blender bowl. Let's start with the lemon. Let's squeeze out the juice. If there is no lemon, then you can pour in ordinary vinegar.

Step 1. Squeeze out the lemon juice

This recipe contains raw eggs. Make sure they are fresh. I say - fresh, because you can take not 1, but 2 and 3 eggs, adding other ingredients proportionally. Let's break an egg into a bowl.

Step 2. Drive in an egg

How much salt and sugar to put? Try following the recipe first. If anything, then next time you can either reduce or add. In the meantime, mix dry ingredients.

Step 3. Add salt and sugar

Mustard will give the mayonnaise a piquancy. Next time you can add Dijon mustard. And now we will separate the required amount.

Step 4. Mustard

Let's prepare the blender. Let's put an egg in it. Pour sugar and salt. Let's add mustard.

Step 5. Mix the egg, sugar, salt and mustard

Now our task is to beat this mass well. To what state? Until there are bubbles and everything is mixed.

Step 6. Whip the products

So, all the ingredients are mixed. Oil line. Let's start pouring it into the bowl gradually. Attention - the trickle must be thin!

Step 7. Pour in the oil

Got runny mayonnaise? Add just a little bit of oil. And beat again until smooth, once the desired consistency is reached. But even not quite thick mayonnaise you will like it!

Step 8. Mayonnaise "Provencal" is ready

Despite the fact that we have now applied the classics, let's see what else can be cooked.

Quick recipe for lean mayonnaise with peas

Yes, there are people among us who respect church traditions and keep post. Don't believe that you can make delicious mayonnaise without using eggs? Let's check!

Ingredients

Pea flakes - 1 tbsp
Water - 6 tbsp.
Vegetable oil - 200 g
Salt - 1 tsp
Ground black pepper - 0.5 tsp
Sugar - 1 tbsp.
Vinegar - 1 tbsp.
Mustard - 2 tsp

Simple preparation of lean mayonnaise with peas - personally verified

Pour boiling water over pea flakes and boil until soft. Or take regular peas, pea flour. Beat the mixture to make a mass resembling jelly. Gradually pour in the oil. Pour this mass into a blender and beat. Then add bulk ingredients, and then mustard and vinegar. Continue whisking. Try what happened.

Genius recipe for homemade mayonnaise with dill

The taste is pleasant. The aroma is amazing.

Ingredients

Eggs - 2 pcs
Salt - 0.5 tsp
Sugar - 1 tsp
Ground pepper - 0.5 tsp
Mustard - 1 tsp
Lemon juice - 2 tsp
Vegetable oil - 250 ml
Dill sprigs - 2 pcs

Cooking delicious and fragrant mayonnaise with dill

Everything is simple. But this type of mayonnaise is better to use immediately. And then the taste will change. So, let's beat the eggs into the blender bowl. Pour spices, put mustard, pour oil and lemon juice. Let's whip the mass at maximum speed. Once the sauce thickens, chop the dill very finely and add to it. Stir again and serve right now!

Mayonnaise in French - my best recipe

Amazing sauce. Because there is broth here. Which is better to take? It's up to you!

Ingredients

Vegetable oil - 650 g
Eggs - 3 pcs
Broth - 250 ml
Vinegar 9% - 30 g
Sugar - 30 g
Salt - 10 g

French delicacy mayonnaise

We use yolks with yolks, rubbing them thoroughly with lemon juice or vinegar (we take a few drops). Then add the mustard and continue whisking. Now that these components are connected, hold the whisk in the same direction. Because we are now pouring a thin stream of oil. The sauce usually thickens quickly. Therefore, as soon as this happens, we dilute it with the remaining portion of vinegar and broth. Rub further until the mass becomes homogeneous. Add sugar and salt, and complete the process!

Cook with mayonnaise different dishes. These are appetizers, and sandwiches, and salads, and even soups, when they need to be seasoned like okroshka, and so on.

Mayonnaise is an excellent dressing for various dishes. If you like to complement your meals with mayonnaise sauce, try making your own. Homemade mayonnaise is much healthier than store-bought mayonnaise.

To cook it at home high costs not required.

Another plus is that you can take into account your taste preferences regarding the ingredients that give the sauce a specific taste and smell.

We will learn how to make mayonnaise from various ingredients in simple and quick recipes. This article presents the most popular homemade mayonnaise recipes; We will also tell you about the secrets of its preparation, which allow you to get an impeccable taste and excellent quality.

Classic recipe

Let's look at the traditional classic recipe homemade mayonnaise. Many housewives have already tried this recipe and were satisfied with the result.

You will need two yolks, ½ tablespoon of mustard powder and 200 ml. sunflower oil. The ingredients should be mixed with a blender or use a mixer for this purpose. Add a tablespoon of vinegar to the main components.

Making mayonnaise at home is easy. Use the classic recipe with vinegar using a mixer.

Step by step cooking instructions:

lay out all the components on the table, as you need to cook from products that have room temperature. Do not mix components just pulled out of the refrigerator;
in a large bowl, mix the yolks, mustard powder and half a spoon of vinegar;
start whipping the mixture with a mixer. Slowly add the oil while continuing to stir;
at the end, pour in the second part of the vinegar and mix the mixture again.

If you follow the instructions, you will get a sauce that has a uniform consistency and a pale yellow color. It is usable for up to four days, of course, if you store it in the refrigerator.

Study the recipes for homemade mayonnaise sauce with photos to understand what consistency the product should have.

The subtleties of cooking mayonnaise with a mixer can be found by watching a detailed training video:

Lean low-calorie mayonnaise sauce

Lean mayonnaise sauce made at home with lemon juice is also very tasty. This recipe is suitable for those who adhere to the post.

You will need the following components:

200 gr. flour;
8 art. spoons of olive oil;
3 art. spoons of lemon juice;
5 tablespoons of mustard powder or ready-made mustard;
3 teaspoons of salt;
2 tbsp. spoons of granulated sugar;
600 ml of water.

The cooking process should begin by adding water to the flour. Stir the flour until no lumps remain, slowly pouring in the water. After that, boil the mixture, without ceasing to interfere, and put it in the cold.

Mix butter with mustard powder, lemon juice and sugar, salt. Slowly combine these ingredients with the flour mixture and beat with a fork or mixer.

After thorough mixing, you can start tasting. Try the result of your labors yourself and treat your household.

low calorie mayonnaise

Nutritionists do not recommend eating mayonnaise in large quantities. Excessive saturation of dishes with this product negatively affects the figure. Those who monitor their weight and do not want to gain extra pounds should prepare a sauce that contains fewer calories compared to the usual one. The dietary product is much more useful, it can be given even to a small child.

Lenten mayonnaise, made at home, contains approximately 204 kcal (calorie content is indicated per 100 gr.).

List of ingredients:

boiled egg yolk;
a teaspoon of mustard powder;
100 gr. liquid curd mass;
salt and spices.

Mash the yolk and rub it with the prepared mustard powder (you can also use ready-made mustard), mix with the curd mass. After the mixture has acquired a uniform consistency, add salt and seasonings to it.

A mayonnaise product that is harmless to the figure can also be made according to a different recipe. For example, use 80 ml. vegetable oil and 250 gr. low fat sour cream.

Making your own mayonnaise is easy. Mix sour cream with lemon juice and let the mixture stand for fifteen minutes.
Then add other ingredients and whisk the sauce. Put the finished product in a glass jar or other container and refrigerate.
After an hour, the product is ready for use.

On quail eggs

Homemade mayonnaise can also be made on quail eggs - this is a recipe from a professional chef.

List of components:

6 eggs of medium size;
1 teaspoon of mustard and the same amount of black pepper;
0.5 teaspoons of salt and granulated sugar;
100 ml of vegetable oil;
1.5 teaspoons of lemon juice.

Step by step cooking procedure:

prepare a mixture of eggs and mustard. Add salt, pepper and sugar and beat all the ingredients in a blender (beat should be about one minute);
in the process of kneading, slowly pour in the oil: first a teaspoon, then a tablespoon, then two tablespoons;
Pour in the lemon juice and mix the sauce again.

As you can see, the cooking process is quite simple.

mustard recipe

We present to your attention another popular recipe with the addition of mustard.

The list of components includes:

1 large chicken egg;
a little more than one glass of olive oil;
a small spoonful of granulated sugar and salt;
a spoonful of dry mustard;
¼ teaspoon of white pepper;
2 teaspoons of lemon juice.

How to make homemade mayonnaise with mustard - step by step:

remove the ingredients from the refrigerator and wait until they are at room temperature;
mix the egg, mustard powder and oil in a blender;
salt, add sugar and pepper;
mix the ingredients and carefully add a large number of oils and lemon juice. Stir the mixture again.

Follow all the steps consistently, and the result will please you.

Homemade mayonnaise: recipe with photo step by step blender

Possessing delicate taste mayonnaise sauce with mustard will be an excellent addition to various dishes, it will make the taste of the main dishes on the table more refined.

Eggless milk mayonnaise sauce

Few people know that you can make mayonnaise sauce with your own hands in five minutes and without eggs. Milk is the base for this recipe.

You will need:

0.3 l vegetable oil (refined, odorless);
150 ml of milk;
1 st. a spoonful of mustard powder;
3 teaspoons of salt and 2 - granulated sugar;
spices;
3 art. tablespoons of vinegar or lemon juice.

Important! Cold milk should be used to make mayonnaise.

Mix milk with vegetable oil using a blender to make the mixture homogeneous. Add salt, lemon juice and mustard powder.

Beat the mixture again to make it thicker, and give it a savory taste by adding spices and granulated sugar.

Using this recipe, you can get 500 ml of high-quality mayonnaise sauce. The cooking process will take about 5 minutes.

Traditional homemade "Provencal"

On the shelves of stores there are a large number of types of mayonnaise. One of the most popular was and remains Provencal. Mayonnaise sauce "Provencal" has an excellent taste, almost everyone has tried it. You can also prepare it at home. You can use one of two recipes for cooking. Regardless of which cooking method you prefer, the result will delight both you and your loved ones.

Homemade "Provencal" tastes perfect.

For the first recipe, you will need a blender. The list of components includes:

one egg;
150 ml of sunflower oil;
0.5 teaspoon of mustard, salt and granulated sugar;
1 st. teaspoon lemon juice (can be substituted citric acid, taking 10 grams).

Mix mustard with egg, granulated sugar and salt the mixture. Blend the ingredients in a blender until the mixture is smooth. Slowly pour in vegetable oil. The more oil you add, the thicker the sauce will become.

Pour lemon juice into the prepared mixture (it will thin the mixture), and beat the mayonnaise again. Place it in the refrigerator before serving.

There is another recipe for making homemade Provence - using a mixer. This recipe calls for egg yolks only, no egg whites. In addition to two yolks, you will need 130 ml. refined sunflower oil, 0.5 small spoons of mustard, the same amount of salt and granulated sugar, a couple of tablespoons of lemon juice.

Beat the egg yolks, granulated sugar, mustard powder and salt with a mixer. Slowly add the oil, constantly stirring the mixture so that its consistency is homogeneous. Pour the remaining oil not in droplets, but in a thin stream. Do not forget to monitor the homogeneity of the substance - this is an important point.

Add lemon juice to the thickened mixture and mix again, and then place it in a washed container and seal tightly. Store mayonnaise in the refrigerator.

According to the above recipes, mayonnaise can also be made with a whisk. True, in this case it will take more time to mix.

Provencal mayonnaise sauce, prepared at home, is stored for about a week, but always in cool conditions and in a hermetically sealed container.

To get a more piquant taste, you can include spices in the recipe. Finely chopped garlic, dill and parsley, lemon zest, chopped olives and even grated cheese are suitable as additional components.

How to cook delicious homemade mayonnaise with a delicate taste at home, you will learn by watching this video:

How long can homemade mayonnaise be stored? When preparing mayonnaise sauce at home, it should be taken into account that its shelf life is shorter compared to a store-bought product. The shelf life of factory-made mayonnaises is extended by unhealthy additives.

The duration of storage of home-made mayonnaise in cool conditions depends on what components are present in its composition. Homemade mayonnaises stay fresh for about a week, but it's best to consume them within 3-4 days.

Remember! The fresher the mayonnaise, the tastier and healthier it is. It's better to make a new sauce than use one made over a week ago - it won't take long.

As for the calorie content of homemade mayonnaise, it varies. Most of the calories are found in vegetable oil (for this reason, only refined oil is used). If you are watching your figure and are afraid to gain extra pounds, give preference to recipes that do not contain this ingredient.

Housewives often ask the question: why does homemade mayonnaise not thicken and what to do? Most likely, the matter is in the wrong proportion of the components used. If the sauce is runny, you can thicken it. One way to make mayonnaise thicker is to beat it again with a blender.

One of the reasons for the thin consistency of mayonnaise may be the lack of acidic ingredients. Increase the amount of lemon juice, but not much, otherwise the product will turn out sour. Compliance with proportions allows you to achieve the optimal result.

To thicken, you can also put the mayonnaise in the cold, and then beat again.

There are many recipes for making the most delicious do-it-yourself mayonnaise sauce. Homemade mayonnaise can be prepared with mustard, milk, eggs. Recipes for lean and low-calorie homemade mayonnaise are very popular.

Additional components will help diversify the taste of the mayonnaise product - for example, spices - they may be different, but their choice depends on your individual preferences.

With homemade mayonnaise, your dishes will become even tastier and more appetizing!

Homemade mayonnaise can also be used in salads. Use or prepare a salad according to any of the recipes presented: this salad is always relevant and turns out to be tender and spicy.

You can find out which pizza is the most delicious in the article - TOP 10 most popular and delicious pizzas with recipes and photos are presented.

We have collected the top 10 best salads with recipes in an article at:

Video

Watch a video of how a professional prepares a traditional homemade mayonnaise sauce using a mixer in a few minutes - the best recipe, simple and fast:

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

The biggest trick to making mayonnaise at home is the order in which the ingredients are mixed and whipped properly. After all, it is necessary to achieve the desired density, softness and uniformity. And the taste is second to none.

Let's look at a variety of recipes for making homemade mayonnaise.

Refuel classic salad delicious fresh mayonnaise, what could be better? And the best mayonnaise is homemade mayonnaise. From fresh, pure, safe and personally tested ingredients. You will control each step yourself and produce the sauce exactly the way you want to eat it.

Classic mayonnaise is made from chicken eggs with a little mustard and vinegar added for a slight sourness. This is the flavor we love the most. If you read the composition of store-bought mayonnaise, then 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.

Cooking:

To start making mayonnaise, you need to prepare a little. Remove all ingredients from the refrigerator and let them warm to room temperature. This is necessary for better whipping.

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

Vegetable oil, poured in the right amount into a separate container, begin to introduce in a thin stream into the future mayonnaise. During this time, keep the blender on and continue beating.

During this time, the sauce will begin to thicken, as the vegetable oil beats like eggs and turns into a soft and fluffy emulsion. The sauce begins to take on its necessary properties.

As soon as homemade mayonnaise has reached the desired density, stop whipping. Now you need to transfer it to a convenient glass dish with a tight lid. For example, a jar. And put in the fridge to cool. Literally in half an hour, homemade mayonnaise is ready for use. Dress up salads, spread on sandwiches, use it any way you like.

The main thing to remember is that homemade mayonnaise is 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 cook at home with your own hands, remember this taste and pamper your loved ones with snacks and salads seasoned with wonderful homemade sauce.

It will take :

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

Cooking:

Eggs and butter should be at room temperature, then the process of whipping mayonnaise will go quickly. For mayonnaise, take only the 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 protein and leave the yolk in the shell;
Punch holes at both ends of the egg with the tip of a knife, blow the white out of the wide end, pour the remaining yolk into a blender glass.

Add granulated sugar, salt to the yolks and at medium speed beat the yolks with a submersible blender until foamy, continuing to beat the yolks, slowly pour in the oil in portions. When you get a homogeneous thick mass of sauce, add vinegar at the end, mix again.

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

Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. One can especially highlight the content of omega 3 polyunsaturated fatty acids in it, which help to 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 not only be delicious, but also useful product, which will bring pleasure and help fill 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.

Cooking:

Avocado choose ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rot. Too soft fruit may be inside a dark color - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.

Cut the avocado lengthwise and remove the pit. With a tablespoon (take a spoon that has a sharper edge), take out the pulp, separate it from the skin of the fruit, and put it in a blender container.

Add salt, 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 a puree is formed, leave the blender in a glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly lifting the blender up.

A minute is enough to whip mayonnaise so that it acquires a thick, lush mass.

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

If you prefer a spicier taste, add a teaspoon of mustard, mix, get mayonnaise with avocado and mustard.

Provencal homemade mayonnaise in 30 seconds - video recipe

Many people are very fond of a variety of mayonnaise called Provencal. But up to this point, you have only bought it in the store, enjoying the taste. Now let's learn how to cook such a delicious and beloved sauce on our own. And we will spend just a few minutes on this. We watch and reveal the secrets of Provence at home.

Very tasty and easy, isn't it?

Homemade mayonnaise with lemon juice will have natural citrus fruit flavors, lovers of a more sour taste can add more lemon juice and make a hot sauce. If you add a small amount of grated lemon zest (⅓ teaspoon) to the finished sauce, you will get a fragrant, spicy sauce that you can’t buy in a store.

You will need:

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

Cooking:

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

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

Mayonnaise can be stored in a glass container in the refrigerator 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 make 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 vinegar- 2 teaspoons,
mustard powder - 1 teaspoon,
sugar, salt - ½ teaspoon each.

Cooking:

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

Taste the finished sauce. In this mayonnaise there will be notes of greens, sharpness of mustard and aroma of apples. Any hostess 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 manifest itself in quail eggs. In this case, you can cook mayonnaise on quail eggs at home. In addition, they are more rich in vitamins and minerals than chicken.

You will need:

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

Cooking:

Break the eggs into the 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 from the lemon, pour into the prepared mayonnaise, mix the sauce.

People with allergic reaction for eggs or for other reasons that deny yourself the use of eggs, you can make mayonnaise in milk. It tastes a little different, but it's still delicious. Be sure to try cooking this version of mayonnaise to find out. It might become one of your favorites. True, such mayonnaise is also not stored for too long, despite the fact that there are no eggs in its composition.

You will need:

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

Cooking:

Milk and butter should be at room temperature.

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

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

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

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

Delicious and safe homemade mayonnaise on raw eggs, which you will never get poisoned with

And finally, I want to show you a video recipe that describes a way to secure raw eggs. If this is what has been stopping you from making it, then you can now forget about this concern. See the recipe and remember.

When the couple come delicious salads and juicy second courses with mayonnaise, it's time to learn how to cook homemade mayonnaise deliciously and correctly. Now you know exactly how and it's time to get down to practical exercises.

Enjoy your meal!