Homemade mayonnaise: recipes with photos. How to make homemade mayonnaise with a blender? Ingredients for homemade mayonnaise

Mayonnaise is a classic French sauce that is widely used in cooking all over the world. In our country, not a single holiday, feast or even just lunch can do without it. Salads are seasoned with it, nutritious sauces are prepared on its basis, it is used for meat and fish dishes, as well as a variety of rolls of vegetables and pita bread, or simply spread on freshly baked bread. However, the mayonnaise sold in stores has little to do with real french sauce who deserve such popularity. Now it is an incomprehensible very fatty substance that contains harmful trans fats, artificial flavors, dyes, preservatives and carcinogens. Of course, such mayonnaise does not benefit the body and leads to obesity, and its taste qualities leave much to be desired.

Many people do not make mayonnaise on their own, believing that this is a very troublesome task that requires a lot of effort, time and ingredients. In fact, mayonnaise is made from two main ingredients: fresh eggs and vegetable oil and it only takes 10 minutes to prepare. In this article, we will talk about nutritional value homemade mayonnaise, as well as share its most popular recipes.

Nutritional value of homemade mayonnaise

The nutritional value of homemade mayonnaise is 274 kilocalories per 100 grams, that is, this product is quite high in calories and should be consumed in moderation.

Classic French mayonnaise is made from egg yolks or whole eggs and vegetable oil with the addition of lemon juice, salt and spices to taste. The main ingredients of mayonnaise contain many animals and vegetable fats to be consumed in limited quantities. Eggs are rich in easily digestible protein and are very beneficial for the body, while vegetable oil improves digestion, elasticity of the skin and cell membranes, and ensures proper breakdown of proteins in the intestines.

Mayonnaise contains lemon juice, which improves digestion, contains many vitamins and fruit acids, and speeds up metabolism. Mustard, which is part of mayonnaise, effectively improves immunity, improves blood circulation and has an anti-inflammatory effect.

Those people who follow the figure and are afraid to get better, homemade mayonnaise can be used in large quantities and try to do it only in the morning. To maintain a good figure, you can cook mayonnaise based on olive oil, which is rich in unsaturated fatty acids and promotes healthy weight loss.

It is important to know that homemade mayonnaise, which does not contain preservatives and chemicals, can be stored in the refrigerator for no more than four days, so it is better to make it in small portions.

Recipe for classic Provencal mayonnaise at home

To prepare classic French Provencal mayonnaise, you will need:

Egg yolks 2 pcs.;
Refined sunflower oil 150 ml;
Lemon juice 1 tbsp. l.;
Mustard powder ½ tsp;
Salt;
Sugar ½ tsp

Remove all ingredients from the refrigerator and let them warm up to room temperature. In order for the consistency of mayonnaise to be homogeneous and thick, all ingredients must have the same temperature and be fresh. Otherwise, your mayonnaise may delaminate and be ugly.
Put egg yolks in a bowl, add to them fine salt, sugar and mustard.
Beat the yolks thoroughly with a mixer or a whisk until the sugar and salt are completely dissolved, and also until the yolks turn white.
Whisking constantly, add one teaspoon of vegetable oil to the egg mixture and beat everything thoroughly.
After the butter mixes well with the yolks, add another tablespoon of butter and continue to beat the mayonnaise with a mixer.
Then gradually pour in the remaining vegetable oil in a thin stream, without ceasing to beat the mayonnaise with a mixer or whisk. It is very important to introduce the oil gradually, otherwise the mayonnaise will delaminate.
After you have added all the oil, beat the mayonnaise for a couple more minutes. You should get a thick consistency of saturated yellow color.
At the very end, add lemon juice to the mayonnaise and beat it a little more. Homemade mayonnaise "Provencal" is ready! Transfer the finished mayonnaise to a clean glass or ceramic dish and refrigerate. It is ideal as a dressing for salads and tender sauce to vegetables, meat, fish and poultry.

Recipe for spicy olive oil mayonnaise

For cooking spicy mayonnaise for olive oil you will need:

Chicken egg 1 pc.;
Refined sunflower oil 80 ml;
Extra virgin olive oil 70 ml;
Lemon juice 1.5 tbsp. l.;
Salt;
Sugar.

Remove all ingredients from the refrigerator, they should acquire the same room temperature.
Beat the egg into a bowl, add salt, sugar to it and beat with an immersion blender or mixer until a thick foam forms.
Gradually pour the sunflower oil into the egg mixture in a thin stream, whisking constantly.
After you have added all the sunflower oil, gradually pour in the olive oil. Beat the mayonnaise until you get a thick, uniform consistency. The more oil you add, the thicker and more nutritious the mayonnaise will be.
Add the lemon juice to the well-whipped mayonnaise and beat for a couple more minutes. Spicy and healthy homemade olive oil mayonnaise is ready! Transfer it to glassware and store in the refrigerator. Use it for refueling vegetable salads, as well as gourmet sauce to many dishes.

Bon appetit!

Mayonnaise is the most delicious and popular sauce in the world, as well as original zest And appetizing dressing almost any dish.

But the product sold in our stores and supermarkets called mayonnaise has nothing to do with the well-known sauce.

Just look at the list of components that make up store-bought mayonnaise - there are practically no natural ingredients, but only flavoring fillers and preservatives.

Whereas a real mayonnaise sauce should include only natural ingredients:

vegetable oil, eggs, mustard, salt, sugar, lemon juice - which are the real basis of this product.

Therefore, making mayonnaise at home is the best and highest quality option for creating this product, in many ways superior to ready-made shop sauce.

How to make mayonnaise at home - methods and general principles for its preparation

A product with a fat content of less than 50%, as well as a composition with preservatives and various chemical additives, cannot be called mayonnaise, but only mayonnaise sauce.

Therefore, it is better to cook mayonnaise at home - it will not be so difficult, but also much tastier and healthier.

For the proper manufacture of mayonnaise at home, any cook or housewife needs to be based on general principles its preparation:

In order to create mayonnaise at home and bring it to the desired consistency, you need to use a blender or mixer in cooking, although it is best to proceed the old fashioned way and use a hand whisk.

Eggs that need to be beaten first, it is better to choose homemade ones with bright yolks. Since it is the color of the yolks that gives the mayonnaise an appetizing look. But if the eggs are still purchased with light-colored yolks, it is more expedient to add turmeric to the ingredients, which, with its bright yellow color, will add a unique flavor to the future mayonnaise. appearance.

Oil in mayonnaise must be used refined sunflower, and even better olive oil, pouring it into a container with components for the future sauce in a thin stream in portions.

The more oil is used in the preparation of the product, the thicker the home-made mayonnaise will be.

When desired consistency sauce is reached, you must definitely taste the mayonnaise and if something is missing, add it, bringing the product, thus, to perfection.

Recipes and how to make mayonnaise at home on your own according to all the rules

Recipe 1. How to make mayonnaise at home (Classic version)

Ingredients:

Oil (vegetable origin) - 200 ml.

Eggs - 2 pcs.

Lemon juice - 30 ml.

Mustard - 15 ml.

Sugar (fructose) - 15 ml.

Cooking method:

Yolks from two eggs (preferably taken from domestic chickens), salt and sugar must be mixed together. This action can be performed using a simple whisk (blender, mixer). Beating occurs until sugar and salt are completely dissolved.

Important! Mixing must be carried out in a circular motion (clockwise).

Then, without stopping and continuing to beat the existing components, it is necessary to add oil to them in small portions.

After receiving homogeneous mass mayonnaise needs to be acidified and add lemon juice to it. And then add the mustard and again mix all the components well and beat.

In order for the mayonnaise to turn out thick and saturated, you can add more oil to it, since the consistency of the future mayonnaise depends on its amount.

Recipe 2. How to make mayonnaise at home (Traditional version)

Ingredients:

Oil (sunflower) - 1 tbsp.

Eggs - 2 pcs.

Vinegar - 60 ml (3%).

Salt, pepper - for an amateur.

Sugar - 30 gr.

Mustard.

Water (if necessary).

Cooking method:

At the beginning of the mayonnaise preparation process, it is necessary to separate the yolks from the proteins. Then to raw yolks you need to add mustard, pepper and salt. All components are well mixed with each other.

If the mayonnaise turns out to be excessively thick, it can be diluted by pouring in small portions of water while continuously whisking.

At the end of the process, you need to add sugar and vinegar to the mayonnaise and again mix all the components well.

Recipe 3. How to make mayonnaise at home (a variant of cooking lean pea mayonnaise)

Ingredients:

Split peas (pea flakes) - 30 gr.

Water - 180 ml.

Refined oil (vegetable origin).

Salt, pepper - for an amateur.

Sugar - 20 gr.

Vinegar - 30 ml.

Mustard - 30 gr.

Cooking method:

Peas should be put in a saucepan, pour water over it and cook until the bean components are completely converted into gruel.

Pass the pea gruel through a blender to obtain a homogeneous state.

If the mixture turns out to be excessively thick, water must be added to it, since the consistency should resemble the look of jelly.

The resulting mass must be cooled.

Pour a little oil into a bowl for whipping and add a part of the gruel from peas (1: 2) to it. You need to beat the components for 1 minute.

Beat the combined components for about 2 more minutes, until a homogeneous and dense mass is obtained.

Recipe 4. How to make mayonnaise at home using quail eggs

Ingredients:

Quail eggs (yolks) - 8 pcs.

Oil ( walnut) - cup.

Mustard - half a teaspoon.

Lemon juice.

Salt, pepper - for an amateur.

Cooking method:

Yolks quail eggs it is necessary to separate from the proteins and beat with a whisk, blender or mixer.

After you need to add lemon, a little mustard, salt and pepper the mixture to taste. Mix all components thoroughly and beat until a homogeneous consistency is obtained.

Recipe 5. How to make mayonnaise at home - "Curd"

Ingredients:

Cottage cheese (fatty consistency) - 0.5 cups.

Milk - 60 ml.

Egg - 1 pc.

Refined oil (vegetable origin) - 60 ml.

Salt, mustard - for an amateur.

Lemon juice - half a teaspoon (or the same amount of vinegar).

Cooking method:

To prepare mayonnaise, it is necessary to mix good-fat cottage cheese thoroughly with milk and yolk separated from protein.

Then, in a thin stream, pour vegetable oil into the existing components and beat all the ingredients with a blender, mixer or whisk.

You should get a thick homogeneous consistency.

This mayonnaise is perfect for seasoning any dish.

Recipe 6. How to make mayonnaise at home (without eggs in milk)

Ingredients:

Milk - 1 (incomplete glass).

Oil (olive) - 1 (incomplete glass).

Cream thickener - half a teaspoon.

Salt, mustard - for an amateur.

Lemon juice - 30 ml.

Cooking method:

Milk and butter must be beaten together with a whisk, mixer or blender until a homogeneous state is obtained.

After that, once again, thoroughly beat the existing mixture to the required density - and the mayonnaise is ready!

Recipe 6. How to make mayonnaise at home - "Vegetarian"

Ingredients:

boiled rice- 0.5 cups.

Refined oil (preferably olive oil) - 1 cup.

Salt, sugar.

Lemon juice.

Mustard.

Cooking method:

Boiled chilled rice should be put in a glass of a blender. Next, you need to add oil to the rice and break the components with a blender into a homogeneous mass. After that, it is necessary to add mustard to the resulting mass and beat everything again with a blender.

Then, in the resulting mixture, you need to pour in portions and slowly the remaining oil and beat everything with a mixer until smooth consistency.

Ready mayonnaise must be seasoned with salt, sugar and lemon juice and set aside for a while to completely dissolve the components.

For more piquancy, garlic, herbs or cucumbers can be added to such mayonnaise.

How to make mayonnaise at home - tips and tricks

For the preparation of mayonnaise at home, it is recommended to use unrefined olive oil or refined vegetable oil.

Before proceeding with the manufacture of mayonnaise, it is better to cool the oil in the refrigerator.

Mayonnaise loves eggs very much, when you add them in sufficient quantities, the sauce turns out to be more saturated and tasty.

Mayonnaise home cooking It is better to store in the refrigerator and no more than a day. But if the shelf life needs to be extended, then it is recommended to add more oil to the mayonnaise - this will prolong its life and safety up to three days.

In order to make homemade mayonnaise even tastier and spicier, you can add additional components- olives, cucumbers (pickled), olives, caviar (red and black), orange juice, red pepper, onion, garlic, herbs and much more.

At the end of cooking, you should always taste the resulting masterpiece, and if something is missing, some component, then add it and not be afraid to experiment.

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?

Homemade mayonnaise is different from store-bought mayonnaise 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 - 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 do not worry about the shelf life - the sauce will last perfectly in the refrigerator from 3 to 5 days (the fresher the eggs, the longer term storage).

Blender or whisk?

Making homemade mayonnaise with a blender is a pleasure! Just a couple of button presses and thick sauce can already be used for dressing all kinds of salads, as a marinade or the basis for cooking 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. Even the simplest model, not equipped with high speeds and special nozzles, will do. 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 fresh food. 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. More convenient to use 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. He gives him special taste and pleasant aroma, whitens. If there was 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 at the 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 taste, so if you decide to add it to the sauce, then use it not as a base, but in a mix with sunflower oil: ratio per 150 ml sunflower - 50 ml olive. Then the mayonnaise will turn out not too sharp, with a barely perceptible, noble bitterness in the aftertaste.

Three rules for delicious mayonnaise

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 vegetable oil you poured into it. 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 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 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. For what? 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 oil was combined with whipped egg mixture, add the next one and so on until the sauce thickens - in general, the process will take no more than 2 minutes.
Transfer the finished sauce to a gravy boat or clean jar with 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!

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

The classic sauce recipe came to us from french cuisine. Initially, dishes with mayonnaise were available only to fairly wealthy people. IN Soviet time the sauce has gradually won popular love.

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

Eggs.
Vegetable oil.
Mustard.
Salt, sugar.
Acidifier: lemon juice or vinegar.

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

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

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

Choose fresh eggs proven, major manufacturers. You should not buy domestic eggs produced by unknown farms, as the bird in them could not pass veterinary control.

Mustard for making mayonnaise may already be ready sauce or in powder form. The last option is safe: it lacks additional nutritional supplements. Mayonnaise, it gives a sharper taste.

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

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

Popular Recipes

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

Classic recipe

The ingredients are like this.

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

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

The order of preparation is as follows.

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

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

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

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

Ingredients:

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

The procedure is as follows.

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

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

Vegetarian mayonnaise

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

The ingredients are as follows.

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

This is the cooking method.

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

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

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

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

The ingredients are as follows.

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

This is the cooking method.

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

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

Mayonnaise with milk

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

The ingredients are like this.

Milk - 100 ml.
Mustard - 1 tsp
Sugar - 1 tsp
Vinegar - 1 tbsp. l.

Bring milk to a boil. Cool down. Add salt and sugar.
While whisking, stir in vegetable oil in small portions.
After obtaining a homogeneous mass, add mustard, vinegar. To stir thoroughly.

The sauce will become wonderful additions to salads and appetizers, will give them light creamy smack. And most importantly - it is absolutely safe and can be used by children older than three years.

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

The ingredients are like this.

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

The preparation method includes the following steps.

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

The result will please classic taste Mayonnaise Provence, which will be a great dressing for Olivier.

garlic mayonnaise

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

The ingredients are as follows.

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

This is the cooking method.

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

Spicy fragrant sauce Perfect with meat, chicken, vegetable dishes.

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

The ingredients are like this.

Refined vegetable oil - 200 g.
Yolk - 1 pc.
Cheese hard varieties- 100 g.
Salt on the tip of a knife.
Sugar - a third of a teaspoon.
Lemon juice or vinegar - 1 tbsp. l.

The cooking method is the following.

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

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

tomato mayonnaise

Not regular sauce with aroma fresh tomato will surely decorate the dishes.

The ingredients are as follows.

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

This is the cooking method.

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

Learned interesting sauce, which is suitable for snacks and sandwiches. IN tomato paste usually contains salt, so it is important not to oversalt the mayonnaise.

Using technology in making homemade mayonnaise

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

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

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

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

Raw eggs - how to reduce the danger?

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

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

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

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

Conclusion

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

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

Let's talk now about how to make mayonnaise at home with your own hands?

Most of us habitually buy it in the store. Fortunately, the choice of it on the shelves is now very large, everyone will find it to their liking. But we do not even suspect how much we are losing without trying it, cooked with our own hands.

Famous chefs claim that most of us have not seen or tasted real homemade delicious mayonnaise made at home. So what is the secret of its preparation, and what ingredients, composition for mayonnaise should be included in this famous sauce?

Mayonnaise composition

Oil. IN classic version about seventy percent vegetable oil. In the case of using refined olive oil, mayonnaise is suitable for all dishes. If you take any other vegetable oil, do-it-yourself mayonnaise will not be the same. exquisite taste but cheaper.
Chicken eggs. Others are not suitable because they must be boiled to be sure they are safe for health. Take only fresh eggs, their yolk should have a beautiful yellow color. They need to be broken and the yolk separated. From the remaining proteins, you can make meringue or scrambled eggs.
Salt and sugar. Can be used instead of sugar natural substitutes, fructose is perfect.
Vinegar or lemon. citric acid or table vinegar apply as a last resort. Don't experiment with apple cider vinegar. It is better to take freshly squeezed lemon juice.
Mustard. If you want to show off what an unsurpassed culinary master you are, prepare not an ordinary sauce, but Provencal mayonnaise, to which you add regular mustard, or dry powder.
Various supplements. It is worth taking: spices, horseradish, pickled cucumbers, tomatoes, capers, onions, garlic, cheese ... You can take everything that you like and that will definitely not spoil the taste. Although, sometimes, you can experiment.

homemade mayonnaise recipe

We bring to your attention the recipe and ingredients for making delicious homemade mayonnaise that you can make yourself at home. And finally, let's start cooking popular sauce! All ingredients of delicious mayonnaise should be at the same temperature. Crack two eggs and separate the yolks. Take half a teaspoon of salt and a whole teaspoon of sugar. Place egg yolks, sugar and salt in a bowl. Thoroughly mix this mass clockwise with a whisk for whipping (you can use a mixer) until the salt and sugar are completely dissolved. Next, the most important point Whisking constantly, add a teaspoon of oil. For two yolks, you need to take about a glass of oil. Homemade mayonnaise should turn out to be a beautiful yellow color and a fairly thick consistency. If you need liquid mayonnaise for the dish, or you like this one better, you need more oil. Now add a teaspoon of mustard and a tablespoon of lemon juice. Voila!!! The most delicious mayonnaise at home, and even made with your own hands - ready! Enjoy!

It may seem to you that making delicious mayonnaise with your own hands is much more expensive than buying store-bought mayonnaise. But this is only if you buy cheap and dubious quality. If you prefer more expensive, let's compare costs. Salt, sugar and mustard are taken in small amounts, so they don't count. So, there remains one lemon and a glass of vegetable oil. If you take olive oil, it is, of course, more expensive, but in order to save money, you can also take sunflower. If you compare, it turns out not very expensive and more than you would buy for that kind of money in a store. You can also compare the composition of your own and purchased in terms of usefulness. At home delicious mayonnaise- no preservatives and dyes, and what is in the beautiful packaging of the Provencal store is not worth writing about.

The only drawback of homemade mayonnaise is a short shelf life. You can store homemade mayonnaise in the refrigerator for no more than one week. Our wishes for you Bon appetit and provides you with a lot on our site.