Hello Daria!| December 29th, 2017 | 7:48 pm
And if you replace the chicken egg with quail, according to the weight, of course, you get mayonnaise?
Answer: Yes, you get mayonnaise from sawn eggs :)
Anastasia: | September 26th, 2017 | 6:02 pm
Can mayonnaise be bitter because of olive oil? Everything else according to the recipe, the consistency is normal.
Answer: Anastasia, maybe if the olive oil is bitter. But for mayonnaise it is necessary to use refined oil without taste and smell.
Anonymous: | December 30th, 2016 | 7:40 pm
If the mayonnaise does not thicken, then you need to continue adding oil. Will definitely thicken, even if the ingredients are not exactly according to the recipe.
Olya: | April 30th, 2016 | 3:15 pm
you skipped the step of adding vinegar
and when is it?
Answer: Olya, vinegar is added immediately. In the first paragraph, it is written that all the ingredients are immediately mixed, except for the oil.
Sergey: | May 22nd, 2015 | 3:06 pm
We did everything according to the recipe - whipped it with a blender - IT WAS GREAT MAYONNAISE. Thanks for the recipe.
Irina: | March 24th, 2014 | 2:24 dp
thanks a lot for the recipe. Now I only make my own mayonnaise.
Answer: And it is right;)
Anonymous: | April 11th, 2013 | 8:15 pm
And a mixer from a whole egg will not work. I found explanations on one forum - if a whole egg is beaten with a blender, if the yolk is beaten with a mixer, the fact is that when whipping with a mixer, the protein is whipped, and not mixed like a blender, so mayonnaise does not come out. I drive an egg into the container (now already - 3) + salt + sugar + mustard = I mix all 20 seconds, then I start adding oil - for 3 eggs approx 600-700 grams in a thin stream without interrupting the blender, at the end 2 tbsp. vinegar 9%, very tasty.
Inna: | January 12th, 2013 | 4:37 dp
I also use blender. All products immediately into the bowl and in 1 minute everything is perfectly whipped. The result is very pleasing. I tried with a mixer and it didn't work.
Elena: | December 29th, 2012 | 5:21 pm
Dasha, thanks for the recipe and the fulfillment of the desire to make it. But I made it according to the recipe of Tatyana, who is 57 years old. Everything at once into a blender and ... everything. I even experienced a slight shock when everything whipped up in just 15 seconds. I prepared to beat for a long time. My blender is not very powerful 750W. My husband liked it. Thanks again for your site.
Answer: oh, you have a good blender! Mine doesn't fluff, by the way. I do everything with a mixer. But it's also quick and easy :)
Alena: | September 21st, 2012 | 8:42 dp
Wonderful mayonnaise, just made it, just lovely, now we will eat only it. Thank you very much for the recipe.
Olushka: | August 31st, 2012 | 12:31 pm
Homemade mayonnaise is one of my favorite culinary discoveries. Although it is high-calorie, but, in comparison with the store, it is much more useful. I make mayonnaise with a blender (not submersible, but built into the combine). Most often I add a couple of cloves of garlic - it turns out even tastier.
Wolverine: | June 21st, 2012 | 12:21 pm
I read the article, made a discovery for myself about quail eggs and salmonellosis! Thank you.
About mayonnaise: I used 10 quail eggs per cup of butter. Beat for about 5 minutes - no signs of thickening. Perhaps I gave up early! :-)
Answer: Definitely early! It was necessary to continue, at least 10 minutes. Apparently, the mistake was precisely in this.
Wolverine: | June 21st, 2012 | 5:10 am
Good afternoon! Tell me, what is my mistake? Mayonnaise does NOT thicken! I was afraid to lay chicken eggs - I replaced them with quail ones. Instead of regular vinegar, I added apple cider vinegar. Everything else was done exactly according to the recipe. I tried it in two variations: 1) with proteins and yolks 2) only with yolks. In both cases, I poured the oil in a thin stream, it was mixed with the rest of the ingredients, but the mass remained liquid, no matter how much I whipped it. Maybe the problem is quail eggs or apple cider vinegar? I would be very grateful for your help!
Answer: Hello! Let me recommend you read about raw eggs and salmonellosis. I hope that after reading it, you will be as careful with raw quail eggs as with chicken ones. That is, both of them can be used, but certain safety precautions must be observed.
Now for the mayonnaise. How many minutes did you beat it? In the comments to this recipe, it was explained that the most common mistake of those who are just starting to make mayonnaise is not enough cooking time. To be honest, I have never made mayonnaise with quail eggs. But offhand, they need about 6 pcs per glass of oil. How many eggs did you use? According to the recipe, you need 2 chicken, but the number of quail obviously should be more. And about vinegar: I would not recommend using it, since it flavors mayonnaise and it will smell, at least, unusually.
Terra_ra: | May 20th, 2012 | 4:44 pm
I make mayonnaise on yolks according to the recipe from the “Book of Tasty and healthy food". I have white and industrial consistency, it becomes after adding water, and before that it is yellowish-waxy.
Answer: I also get a yellowish color, especially if I use homemade eggs. Apparently, store-bought mayonnaise is specially clarified.
Ollie: | April 25th, 2012 | 4:20 am
Homemade mayonnaise is a wonderful thing! As for Lena's problems, it seems to me that she simply has not reached the stage of preparing mayonnaise, when it begins to thicken. Common Mistake beginners. Everything seems logical: “I poured a little more oil, but it is so liquid, and if I pour even more liquid, it will become even thinner, why transfer the oil?” But, the paradox of mayonnaise lies in the fact that the more oil you pour, the thicker it becomes. Even beginners are often misled by the statement that mayonnaise is whipped in 1-2 minutes. Different mixers have different speeds, and therefore the speed of preparing mayonnaise too. I have never been able to make mayonnaise in a couple of minutes, here in 7-8, please (I'm talking about mayonnaise from a whole egg, only I have never cooked with yolks). And further. If you cook mayonnaise not on yolks, but on a whole egg, then before you start adding oil, you need to very thoroughly beat the egg itself with salt so that it becomes absolutely homogeneous and only after that start pouring in the oil, first a little, then without hesitation. As for the shelf life of ready-made mayonnaise in the refrigerator, I, as a very curious person (I am ashamed at this place), arranged an experiment and, based on the results of this, I can say: the mayonnaise stood for 10 days without any damage to itself, neither stratification, nor extraneous odors, well, in a word, no changes (maybe it became a little less thick, but maybe it seemed to me). Further, my greed surpassed my curiosity and mayonnaise was used for its intended purpose. But I vouch for 10 days, although I think that it would have stood longer: oil is a fairly good preservative .. But I assume that the shelf life of mayonnaise also depends on the temperature at which it is stored. my temperature refrigerator compartment- 5 degrees. Good luck everyone!
Answer: thanks for the great addition to the topic! I have mayonnaise, too, quietly is worth week. I haven't tried it again - it's eaten.
Chansy: | April 15th, 2012 | 2:02 pm
Thanks for the recipe, it turned out. Only now I'm afraid to put it in food, because. a raw egg, even though I bought it at home in the temple.
Tatiana: | April 4th, 2012 | 7:45 am
Thank you for an excellent site.
Dear hostesses! I am 57 years old and 35 years of them I make mayonnaise myself. And on the strength of 3 minutes, Once my mother and I had a Soviet mixer with a high-speed shaft “Voskhod” of Rostov production, and now I have a brown submersible (by the way, he had my maonnaise recipe in the description).
So the ingredients are:
1. refined sunflower oil (!) - 1 glass,
2. egg - 1 pc.,
3. salt - 0.5 teaspoon,
4. ahar - 1 teaspoon without a slide,
5. Ready mustard - 1 teaspoon,
6. Vinegar 6% - 1 dessert spoon,
7. water - 2-3 tablespoons.
Cooking:
1. We take a jar or container with a volume of more than 0.5 liters with a wide neck, so that an immersion blender can pass through.
2. We load everything into it in bulk.
3. immerse the blender to the very bottom (be sure to hold the jar with your hand, otherwise it spins up very much) and turn it on at the fastest speed, turbo is better.
4. When at the bottom everything is whipped into a white emulsion (seconds 5), we begin to slowly raise the blender, thereby involving a layer of oil in the process. Raising the blender to the top, lower and raise several times in the jar.
That's all.
And then you can change the composition at your discretion, olive oil, egg yolk, no salt (for fruit salads), lemon juice, dry mustard, etc.
I have adult daughters, and each of them knows how to make mayonnaise from the age of 8.
Good luck girls.
Answer: Thank you!
Lena: | March 28th, 2012 | 4:38 pm
no matter how many times I tried to make mayonnaise with protein - it never worked out, I just threw away the products, it turns out a nasty yellow-it’s not clear what kind of liquid, with a terrible smell, but it’s better not to taste
but without proteins, some yolks - just perfect, thickens literally in a minute, the more oil I pour - the thicker, and what I just didn’t add there, there was everything: and all possible spices, and herbs, and garlic, and cucumber and a whole bunch more
so, hostesses, explain to me: where am I messing with the addition of proteins, otherwise sometimes I want snow-white mayonnaise, but no!
Answer: Does not mix into a smooth emulsion? What do you use and what kind of oil do you use? Great care must be taken with proteins: pour the oil in a very thin stream, literally drop by drop, and beat without stopping. Then everything should work out. I cook immediately with proteins and I am satisfied with the result. It will not be snow-white, like sour cream, because, in addition to the yolks, mustard also gives color.
Lena: I barely pour, beat for a long time and incessantly - not at all !!!(((Yes. I beat with a mixer, I tried it at all speeds, refined oil “oleina”
Answer: Eggs and vegetable oil MUST be beaten into a smooth emulsion. This can even be done with a fork, only for a long time. I can only suspect the reason is in the quality of the products. Maybe some kind of stabilizer is added to the mustard, vinegar, or the oil itself, which prevents this process.
Masha Mironova: | February 1st, 2012 | 5:38 dp
Results of the experiment: the man made mayonnaise himself!!! I went into a light ecstasy from the taste - very similar to the taste of childhood, mayonnaise in jars. I made a herring under a fur coat - you don’t need to squeeze it like a store-bought half a pack in order to somehow lubricate it, three teaspoons per layer - and great! But the man did not appreciate it. I batted my eyes and offered to rummage around on the Internet and look for other recipes, who doesn’t let you cook every week in a new way? It seems that the man was carried away by the theory of mayonnaise!!!
Masha Mironova: | January 28th, 2012 | 10:41 am
Dasha, is the mustard powder or already cooked?
Answer: ready-made, ordinary in jars.
Anonymous: | December 28th, 2011 | 11:20 pm
Yes, but industrial mayonnaise is exposed heat treatment, and you have raw here! egg! I'm scared to eat.
Answer: I buy eggs from trusted manufacturers and never on the market or from my hands. I look at the expiration date and storage conditions. Never had a problem in all the years.
Svetlana: | December 22nd, 2011 | 7:48 pm
Well, thank you! I'm so glad I stumbled across your site today! and so timely :-) and my husband also eats mayonnaise, despite all my exhortations :-)
Dasha: | November 16th, 2011 | 6:34 pm
About 5 days, just store in a tightly sealed container.
Cassette: | November 16th, 2011 | 1:27 pm
how long does it keep in the fridge?
How to make delicious homemade mayonnaise? How to make sure that the sauce does not delaminate and beat well, turns out to be thick and uniform? Very simple - you need a blender, following the order of laying the products and only 5 minutes of your time. Today you will learn how to make mayonnaise with a blender at home - step by step recipe and strict adherence to the advice guarantees results the first time!
Why is homemade sauce better than store-bought?
Mayonnaise, prepared by one's own hands, differs from store-bought in natural taste, special tenderness and lightness. The purchased product is more viscous due to thickeners and starch, its consistency is denser and heavier.
Homemade mayonnaise:
- Natural and safe - it contains only natural products, without flavor enhancers, “yes” and other chemicals;
- Quick to prepare - it will take literally 5 minutes, that is, less time than going to the store;
- Unique - each housewife can change its taste and texture at her discretion.
It is better to cook mayonnaise on your own, then you will definitely be sure of its composition and harmlessness to the body. And don't worry about the shelf life - the sauce will keep perfectly in the refrigerator for 3 to 5 days (the fresher the eggs, the longer the shelf life).
Blender or whisk?
Making homemade mayonnaise with a blender is a pleasure! With just a couple of button presses, the thick sauce can already be used to dress all kinds of salads, as a marinade or the basis for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.
Another thing is the blender. It eliminates the need to stir the products for a long time and persistently until smooth, whitening and thickening, and splashes will not fly all over the kitchen. Fits even the most simple model, not equipped with high speeds and special nozzles. If there is no bowl for an immersion blender, then you can use other dishes - a tall glass or a container of small diameter, narrow and high, with sides. It is very important that the “leg” of the device captures most of the dishes, then everything will whip up quickly and 100% will not delaminate.
Choose quality and be sure to fresh products. Chicken eggs must be selected, from a trusted manufacturer, always fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it is quite possible to use a whole egg, so that later you do not have to think about where to put the remaining proteins.
Mustard can be any, spicy or mild, uniform or grains. It is more convenient to use the finished product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.
Lemon juice is perfect for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If there is suddenly no lemon in the refrigerator, then it can be replaced with table, apple or wine vinegar - the amount is selected individually, part of the vinegar can be poured onto initial stage, and the rest at the very end of cooking, adjusting the acid to your liking. Standard for 1 egg is added from 0.5 to 1 tsp. vinegar.
As the main component, it is best to use vegetable oil, necessarily refined, odorless. Olive oil has a special flavor, so if you decide to add it to the sauce, then use it not as a base, but in a mix with sunflower oil: the ratio is 150 ml of sunflower oil - 50 ml of olive oil. Then the mayonnaise will turn out not too sharp, with a barely perceptible, noble bitterness in the aftertaste. 
Three rules for delicious mayonnaise
- A good mayonnaise will only come from room temperature foods, so be sure to remove everything you need from the refrigerator in advance.
- Do not break the order of laying the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add oil at the very end.
- Always add vegetable oil in small portions and only in a well-beaten egg mixture, then the mayonnaise will not delaminate.
The density of mayonnaise does not depend on the number of eggs, but on how much you poured into it vegetable oil. The more oil you add, the thicker the sauce will end up. If "overdone" and the mayonnaise turned out to be too dense, it can be diluted with 2-3 teaspoons of boiled water.
Ingredients
- selected chicken egg 1 pc.
- table mustard 1 tsp
- sugar 1 tsp incomplete
- table salt 1/3 tsp
- lemon juice 1 tbsp. l.
- refined vegetable oil 200 ml
How to make mayonnaise with a blender at home
Products should be warm, room temperature. I wash a large egg with warm soapy water to remove the risk of salmonella infection. I drive it into the blender bowl (or into another narrow and high container).
I add salt and sugar. Salt will need 1 large pinch, sugar - 1 incomplete teaspoon.
I put ready-made mustard from a jar - I add 1 teaspoon with a slide. If you are cooking for the first time, then first put 0.5 tablespoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your liking.
I place the submersible in the bowl so that the blender rests properly on the bottom. What for? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
I start beating the mixture at low speed. All components will combine, a gentle foam is formed.
I add lemon juice (or vinegar, but in a smaller amount). You can squeeze the lemon directly into the bowl, provided that there are no seeds in it. Beat again on low speed to combine the lemon juice with the rest of the ingredients.
As you can see in the photo, the amount of foam will increase, covering almost the entire blender leg. So, you can already gradually add vegetable oil.
Little by little, literally 1 tablespoon, I pour in the oil, without stopping working with a blender. As soon as a portion of the butter has combined with the beaten egg mixture, I add the next one and so on until the sauce thickens - in general, the process will take no more than 2 minutes.- I transfer the finished sauce into a gravy boat or into a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.
This is the easiest homemade mayonnaise recipe ever. It can be cooked with a blender with all kinds of additives: with garlic, pepper, olives, capers and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can be. Enjoy your meal!
We cook mayonnaise at home
Homemade mayonnaise is prepared in five minutes from odorless sunflower oil, chicken eggs, lemon juice and mustard.
The sauce will turn out much tastier than store-bought, without dyes, preservatives, and other harmful additives. It won't harm children. We will use only natural and healthy products.
- 2 chicken eggs, well, if there are homemade,
- refined deodorized vegetable oil 180-200 ml, you can add a little olive oil, but this is not for everyone
- lemon juice 0.5 - 1 tablespoon,
- salt, sugar about 1/3 teaspoon, depending on taste preferences, you can add more or less,
- ½ teaspoon mustard optional
The recipe is actually very simple and takes five minutes of your time, not counting washing the dishes.
For cooking, it is best to use a blender (beats mayonnaise faster), also suitable food processor or mixer.
- Wash eggs and break into a mixing bowl.
- Beat until a homogeneous light foam is formed.
- Slowly pour in the oil in a thin stream.
- Pour the next portion when the consistency of mayonnaise becomes homogeneous. If cooking with a blender, just pour in the oil in a thin stream. Beat for a couple of minutes until a thick homogeneous sauce is formed.
- Add mustard, sugar, salt, lemon juice and beat a little more so that the ingredients are evenly distributed. After adding lemon juice, mayonnaise will become a little more liquid.
Chicken eggs give mayonnaise its unique taste, and vegetable oil thickens the sauce. Therefore, the more oil you add, the thicker the sauce will turn out.
Store-bought eggs usually make sauce almost white color. If this does not suit you, you can add a small pinch of turmeric.
- fresh basil
- some garlic
- dill and pickled cucumbers
- olives or olives
- shredded cheese
- lemon peel
- a little beetroot juice or finely chopped root vegetable
Homemade mayonnaise is tasty and healthy, it is used for salads and when baking meat, poultry, fish, vegetables, or served with ready-made second courses and snacks as a sauce.
No less common can also be prepared at home.
French mayonnaise sauce is probably the most famous of the sauces. Like any celebrity, he has found dozens of "editions" for every taste and for different tasks. Mayonnaise is prepared with only yolks, whole eggs, there is mayonnaise without eggs at all, as well as a sauce for vegans, which is not at all mayonnaise, but it’s still called that. Several very popular sauces are prepared on the basis of mayonnaise.
The basis of real mayonnaise is unchanged - it is fresh eggs and good vegetable oil. Everything else - salt, sugar, lemon juice, mustard - is added for taste. Try to cook classic recipe at least once. Since homemade mayonnaise has settled in my house, I have never had another.
Ingredients
- egg - 1 pc
- vegetable oil - 250 ml
- lemon juice - 1 tbsp. l.
- ready-made mustard - 1 tsp.
- salt, sugar - to taste
- ground black pepper - to taste (you can not add)
Cooking
Big photos small photos
To prepare mayonnaise, you need a mixer or blender and deep dishes (bowl or glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both yolk and white. Crack an egg into a bowl.
Turn the mixer on medium speed. Whisk the egg until smooth.
Pour the vegetable oil in a thin stream little by little (very small portions). Pour in the next portion of oil after the previous one is well whipped. Increase mixer speed to maximum.
As you beat, the mass will change color, become thick, homogeneous. Beat the mayonnaise until the mass thickens evenly to the desired consistency. If the mayonnaise turns out to be watery, pour in a little more oil and beat again.
French chefs say that you have to beat homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the authentic taste of Mayon sauce (this is the full "name" of the well-known sauce).
Now for the taste you need to add ready-made mustard, ground pepper, salt and sugar.
ON A NOTE: mustard is added if you want to get Provencal type mayonnaise. This is an optional component.
To give the mayonnaise its characteristic taste, pour in a little lemon juice or vinegar.
Whisk everything well again. Taste the mayonnaise, if something is missing, add and whisk again.
That's it, delicious homemade mayonnaise is ready. You can store it in the refrigerator in a sealed container.
How to make mayonnaise with a blender Everything is the same as the mixer. It seemed to me that a little faster, the result is the same.
Oil for homemade mayonnaise, choose olive extra virgin (unrefined, cold pressed - this perfect option), but refined olive and sunflower are also acceptable. Add salt quite a bit, sugar - to taste (icing sugar is even better). Lemon juice or vinegar will acidify mayonnaise, mustard will add a spicy note. You can add spices, finely chopped pickled cucumbers, olives, olives to the finished sauce (read more about additives).
Mayonnaise home cooking whipped quickly, all products should be at the same temperature (room temperature).
The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, such mayonnaise is good only very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases the shelf life by two to three days.
Note, it turns out not a store product at all, it contains neither water, nor milk, nor, moreover, artificial additives. This is the real Mayon sauce - the way it was conceived in the 18th century by French chefs.
As you can see, there is nothing difficult in making mayonnaise at home. In taste, it is much superior to the finished industrial one, it will not harm your health and will not spoil the dish. Its only disadvantage is that it is stored for no more than a week, so it is better to make it in small portions.
Don't be afraid to experiment, try different recipes and you are sure to find one that will become your favorite!
mayonnaise recipes at home
Combine seasonings with mayonnaise for different flavors and dishes.
- Mayonnaise with chili pepper good for fried foods: add a few jalapeno stigmas to the sauce and mix well. Adjust the spiciness to your liking.
- With cheese, mushrooms and pasta: chop dried tomatoes with a blender and mix them with mayonnaise.
- With seafood, as well as ham and rice: mayonnaise with fresh basil (previously crushed).
- Real juicy roast beef likes mayonnaise with fresh horseradish. The dressing is also good with herring, smoked salmon and ham.
- Beetroot mayonnaise: it is done mainly for aesthetic reasons. It is beautiful to add it to "light" dishes. To flounder, for example. Used for these purposes grated boiled beets.
- celery mayonnaise suitable for all meat and fish dishes. Use the root: boil and then grate.
- Mayonnaise with curry is universal, suitable for any dishes: from eggs and vegetables to turkey and lamb.
You can also add orange juice, onions, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with a variety of products, and many unexpected combinations will surprise you with originality and sophistication of taste.
- For diabeticsmayonnaise prepared without sugar, for vegetarians - without eggs.
Do not forget, when combining mayonnaise with other ingredients, season it with salt and pepper.
And the last thing: if store-bought mayonnaise, especially of unknown origin and composition, is far from being shown to all people, home-made mayonnaise, made from fresh and high-quality products, is useful, including for children.
Take a large glass or glass jar with a neck so that the blender attachment comes through without problems. Put salt, sugar, mustard in a bowl. Carefully, so as not to damage the integrity of the yolk, beat in the chicken egg.
Carefully pour in some of the vegetable oil in a thin stream. For cooking delicious mayonnaise olive or sunflower odorless (refined) is recommended. 
Immerse the blender in the jar so that the leg completely covers the egg. 
Start beating the ingredients at the lowest speed until the egg and butter are "bound", i.e. will not begin to turn into a thick white mass. 
Now you can increase the speed. Once the ingredients are fully whipped, add the remaining oil little by little. Do not stop the blender in any case! 
The result is a very thick sauce. For perfect taste, add a spoonful of lemon juice. 
And if you want to make the sauce lighter and more liquid, add a little (2-3 tablespoons) of cold boiled water. 
Beat homemade mayonnaise again until smooth. 
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