Dietary mayonnaise at home recipe. Options for using mayonnaise for various dishes

How to do delicious salad without using ready-made mayonnaise? Here are some ideas to help you create dishes for festive table- tasty and healthy!

Almost no one remembers the original recipe and taste of mayonnaise. But the original uses yolk, olive or sunflower oil, vinegar and mustard. All that is now on the shelves of supermarkets and mayonnaise sauce is hard to call. IN industrial production mayonnaise sauce They use “mutant” fats, simply trans fats, which only clog the blood vessels and the entire body as a whole. It is worth noting that a sauce can only be called mayonnaise if it has 80% fat content. If the fat content is 55 - 65%, then this is already an option for a salad, but everything below is already a dressing, simply dressing.

Diet mayonnaise at home

There are a large number of mayonnaise sauces, and they are fundamentally different in composition and shelf life from industrial mayonnaise. It is important to remember that you cannot cook baked goods with homemade mayonnaise; it will simply separate. Genuine mayonnaise - cold sauce, intended exclusively for dressing or as a sauce for ready-made dishes.

Due to the increased popularity healthy eating and the desire of many to lose weight, cunning manufacturers created a surrogate, calling it dietary mayonnaise. Essentially, it's just a chemical cocktail. But manufacturers position it as useful and natural product. Many people fall for this trick because, unfortunately, they have a very limited understanding of healthy eating generally. It can be assumed that the caloric content of dietary mayonnaise was reduced during production by reducing the animal fat content, that is egg yolk. Taking into account the fact that egg powder or soy lecithin have been used instead of yolks for a long time. Manufacturers also reduce fat content by reducing the proportion of oil in the sauce. But in this case, mayonnaise sauce loses not only its taste and consistency.

But even here the producers found a way out. Gelatin, pectin, a variety of emulsifiers and glutamates, flavorings and milk concentrates are used. Flavor enhancers or glutamates are the most harmful thing in industrially produced mayonnaise. They are addictive and healthly food even the most healthy food seems bland and tasteless without them. One can easily conclude - regular use store-bought diet mayonnaise will not give you the results you expect. And you are guaranteed to get health problems and sagging sides.

But for mayonnaise lovers you can do it diet mayonnaise at home. How to prepare diet mayonnaise? Let's look at a few dietary recipes homemade mayonnaise.

Mayonnaise without oil

This dietary mayonnaise at home will help us eliminate the main source of fat and calories - oil. After all, the caloric content of oil reaches 900 kcal per 100 grams.

Products:

1. Liquid curd - 100 gr.
2. Hard-boiled yolk - 1 pc.
3. Mustard - 1 teaspoon
4. Salt, pepper

How to make mayonnaise without oil:

Mash the yolk with mustard and slowly pour in the curd in small portions. Add salt to your taste.

Yogurt-based mayonnaise

Products:

1. Yogurt - 150 gr.
2. Mustard - 1 teaspoon
3. Greens
4. Salt

The basis of this mayonnaise sauce is pure yogurt. Whisk the mustard together with the yogurt. Add chopped various herbs and add salt.

Sour cream mayonnaise

Products:

1. Vegetable oil - 80 gr.
2. Sour cream - 250 gr.
3. Honey - 1 teaspoon
4. Mustard - 1 teaspoon
5. Lemon juice - 1 teaspoon
6. Salt, turmeric, pepper - to taste
7. Apple cider vinegar

How to make mayonnaise based on sour cream:

Pour into sour cream lemon juice and let them sit for about 10-15 minutes. Then add mustard, salt, pepper and turmeric. Slowly pour in the vegetable oil. Mix everything until the sauce has a homogeneous consistency. Add if desired apple cider vinegar.

Cottage cheese mayonnaise

Products:

1. Cottage cheese and yogurt - 200 g each.
2. Mustard - 1 teaspoon
3. Boiled yolks - 4 pcs.
4. Lemon juice
5. Greens
6. Salt and pepper to taste

How to make yogurt-based mayonnaise:

Mix 200 grams of cottage cheese and yogurt (fat content you require), 1-2 tsp mustard. boiled yolks 4 pieces.

Mix the mashed yolks with cottage cheese and yogurt, add mustard. Mix everything until homogeneous mass and add mustard. If necessary, add salt and a small amount of lemon juice.

Beat yogurt and sour cream in equal proportions until smooth. Add chopped herbs (oregano and basil are ideal) and mix well. Salt and pepper to taste.

Kefir-based mayonnaise

Products:

1. Low-fat kefir- 150 ml.
2. Olive oil - 30 ml.
3. Lemon juice - 2 tbsp. spoons
4. Honey and mustard - 1 tbsp each. spoon
5. Salt and spices - to taste

How to prepare mayonnaise based on kefir:
Beat the yolks with honey, mustard, lemon juice, salt and spices in a blender. Separately, beat the kefir for a minute and gradually add it to the yolk-spicy mixture. Next, add to homemade mayonnaise olive oil, without stopping whisking the entire mixture at medium speed.

1 Classic mayonnaise at home
2 Of quail eggs
3 How to prepare mayonnaise from quail eggs step by step:
4 Vegetarian mayonnaise in blender
5 How to make Provencal at home?
6 Original garlic mayonnaise
7 Homemade, no eggs
8 Step by step recipe preparations from cottage cheese
9 With added vinegar

The main components of mayonnaise are vegetable oil and eggs. It is recommended to store the store-bought product at a temperature no higher than 18 degrees for 45 days to 6 months. To achieve this long-term storage it contains chemical preservatives. But you can eat the sauce, beloved by many, without harm to your health, because mayonnaise can be prepared at home using a blender from natural products in just a few minutes.

Classic mayonnaise at home

To prepare the most popular French sauce, known to many as mayonnaise, you will need:

1 chicken egg;
15 ml lemon juice;
10 g prepared mustard;
salt, sugar, ground black pepper and other spices to taste.

To make mayonnaise at home you will have to spend no more than five minutes of time, but for everything to work out you need to strictly follow the cooking instructions:

Break the egg into a deep glass (for example, from a blender) and beat it until smooth.
Then start injecting in small portions refined oil, continuing to beat the mass with a blender. At first you need to add only ¼ teaspoon, and when half of the butter is already beaten together with the egg, you can add one tablespoon at a time.
The mass is well beaten and thickened - it’s time to add salt, sugar, lemon juice and other spices. Beat everything again. Taste, if necessary, adjust the taste by adding sweets, salt or other spices, beat again and the mayonnaise is ready.

The cooking sequence may be slightly different: pour oil into a glass, add all the ingredients, beat in the egg, and then gently press the egg to the bottom with the blender attachment and start whisking, raising the attachment as the mass thickens. This method of preparation requires some skill.

From quail eggs

Quail eggs are much healthier than chicken eggs, since their content of vitamins A, B1, B2 is two to three times higher, so they can become the basis for vitamin mayonnaise, which will include:

6 quail eggs;
100 ml vegetable oil;
10 g mustard;
7 g ground black pepper;
10 ml lemon juice;
4 g salt;
4 g sugar.

How to prepare mayonnaise from quail eggs step by step:

At high speed, beat the quail eggs with salt, mustard, sugar and ground pepper in a blender for about one minute.
Continuing to work with the blender, start adding vegetable oil a teaspoon at a time, then its amount can be increased to 1-2 tablespoons.
Pour lemon juice into the almost ready whipped sauce and stir until smooth.

Vegetarian mayonnaise in blender

Mayonnaise is a sauce made from vegetable oil whipped into an emulsion, like “oil in water.”

Most often, eggs are used as an emulsifier, but even without them you can prepare delicious and thick homemade mayonnaise, for which you will need:

300 ml refined oil;
100 ml aquafaba (can be replaced with 150 ml soy milk);
20-30 g of ready-made mustard;
30-45 ml lemon juice (or wine vinegar);
5 g salt;
3-5 g sugar;
spices to taste.

Cooking method:

In a suitable sized container, mix the oil and aquafaba ( soy milk). Then beat the mixture for a few minutes with an immersion blender into a bubbling emulsion.
Add the remaining sauce ingredients and continue beating at high speed until desired consistency. The result is almost half a liter of delicious vegetarian mayonnaise.

How to make Provencal at home?

No matter how many new names appear on the labels of mayonnaise packages, most housewives prefer Provencal. His GOST from 1950 assumed the presence of the following ingredients in the sauce: vegetable oil, fresh egg yolks, 5% vinegar, ready-made mustard, sugar, salt and spices.

There was no starch, thickeners, flavorings or preservatives in its composition, so it’s tastier and easier to prepare your favorite Provencal yourself.

150 ml refined oil;
2 chicken egg yolks;
10 g of ready-made table mustard;
15 ml table vinegar;
5 g sugar;
2-3 g table salt.

Progress:

Beat the yolks into a half-liter jar, add sugar, salt and mustard. Beat this mass until smooth and all salt and sugar crystals are completely dissolved.
Next, continuing to beat the mixture with a blender at high speeds, add all the vegetable oil in small portions. Pour vinegar into almost ready mayonnaise and beat for about another minute. To prevent mayonnaise from separating, all ingredients must be at the same temperature. It can just be at room temperature, or you can cool the yolks and butter so that the sauce whips up faster.
Place it directly in the half-liter jar in which the mayonnaise was prepared for several hours in the refrigerator so that it thickens, and then you can use it for dressing salads and preparing other dishes.

Original garlic mayonnaise

Perfect for oven baked chicken original mayonnaise with garlic aroma and juicy greens. IN this recipe Basil and parsley are used, but you can use any other herbs to suit your taste.

List and quantity of ingredients:

1 egg;
200 ml refined oil;
10 g parsley;
10 g basil;
12 g garlic;
lemon juice and salt to taste.

Cooking sequence:

Beat the chicken egg with a fork until smooth and pour it into a glass for an immersion blender. Next, beat the egg in a blender with a cocktail attachment (whirl), gradually adding vegetable oil and lemon juice.
Add garlic pressed through a press, finely chopped herbs, salt and spices to the airy thick mass, stir thoroughly with a spoon.

Homemade, no eggs

Homemade mayonnaise without eggs can be not only lean, but also made with cow's milk.

To make 500 ml of this sauce you will need the following products in the following proportions:

300 ml oil;
150 ml milk;
20 g prepared mustard;
5 g salt;
30 ml lemon juice or table vinegar;
3-4 g sugar.
spices.

Steps of preparation:

Use an immersion blender to turn the butter and milk into a white emulsion. This will take literally a few seconds.
Add salt, lemon juice and mustard to the resulting mixture. Beat everything for about two minutes using high speed. The mass should thicken.
On last stage add sugar and spices. Beat everything again. Place the finished mayonnaise in the cold for several hours.

Step-by-step recipe for making cottage cheese

Mayonnaise is enough high-calorie product, but this does not mean that people on a diet or watching their weight should refuse salads dressed with this sauce. You can always find more light dietary alternative, and, for example, make mayonnaise at home from cottage cheese.

For this you will need to take:

200 g cottage cheese;
2 yolks;
60 ml milk;
60 ml sunflower or olive oil (you can take a mixture of them in equal proportions);
20 g prepared mustard;
15 ml lemon juice or apple cider vinegar;
salt to taste.

Algorithm of actions:

In a blender, beat cottage cheese, yolks and milk into a homogeneous smooth mass.
Continuing to beat the cottage cheese, pour in the oil in small portions. Then add the remaining ingredients and mix well.
If the cottage cheese was a bit dry and there were grains left in the mayonnaise, you can grind the sauce through a fine sieve.

You only need to store curd mayonnaise, like any other homemade one, in the refrigerator for 3-4 days to one week.

With added vinegar

To enhance the taste, lemon juice is added to mayonnaise, but it can be replaced with vinegar. Taste ready to fill Not only will it not suffer from this, but on the contrary it will become richer and richer. The main thing is not to use regular table vinegar, but instead use balsamic, apple or wine vinegar.

Composition of mayonnaise with vinegar added:

2 raw chicken eggs;
250 ml refined vegetable oil;
5 ml balsamic vinegar;
5 g salt;
5 g sugar;
3 g allspice ground.

Preparation:

Beat the eggs along with all other ingredients (except oil) with an immersion blender until smooth.
Then pour in refined oil in five or six additions, without stopping beating at maximum speed.
When the dressing becomes thick and viscous consistency, reminiscent of sour cream, transfer it to glass jar and cool for half an hour in the refrigerator.

From the author: “A couple of days ago I wrote a post about my culinary discoveries of this year. I listed this mayonnaise among other things and promised to write about it. It probably shocked me very, very much. So here’s my gift for you New Year. There will be Olivier and herrings under fur coats, admit it? Well, won't you go to the store for mayonnaise? Okay, let's say you decide to make homemade. And now you turn on the mixer and pour in the oil in a thin stream. You get incredible homemade REAL mayonnaise. No match for the store-bought chicken pockmarks. And everything would be fine, but......You are very tired of pouring mayonnaise in a thin stream. After pouring in about 300 ml of oil, you change your mind about eating both Olivier and Shuba. But you want it, don’t you?

Now I will tell you how to do the same incredible mayonnaise, but with only 3 tablespoons of oil. I didn't believe myself when I first tried it.

In general, mayonnaise is an emulsion sauce. What does it mean? The yolk, moreover, incredibly, only one (!!!) yolk is able to “absorb” incredible amount oil, turning with it into a thick emulsion. But that's why good mayonnaise 80% consists of vegetable oil. But there is a secret in this mayonnaise - a trick that will help you save a lot on calories and not lose in taste and texture.

Ingredients for approximately 150 g of sauce

1 yolk
1.5 tsp mustard
3 tbsp. olive oil

3 tbsp. low-fat cottage cheese- voila, that's the secret!
1\2 tsp. Sahara
1\4 tsp. salt
1\2 tsp. or curry powder to taste (optional)

Cooking technique like classic mayonnaise. Who doesn't know...
Once again, I would like to draw your attention to the fact that you need to pour in the oil drop by drop, whisking constantly.
1. Place the yolk in a mixer bowl*, add salt and mustard. Stir.
*I, of course, make mayonnaise in my Kitchenade. This is very convenient - you don’t need to hold the mixer in your hand, but just slowly add oil. And not even as slow as if it was done manually or with a regular mixer. But mayonnaise is whipped both with a whisk and by hand ( good way burn calories), and a regular mixer.
2. With the mixer running, begin to gradually (very) add the oil, whisking until you obtain a thick emulsion.
3. Continuing to beat, add cottage cheese 1 spoon at a time. But beat for a short time, just until you get a thick, homogeneous sauce.
4. Add sugar, curry if desired, and add more salt if needed.

Believe me incredible result! Thick, smooth and very delicious mayonnaise!
ATTENTION cottage cheese!
I have made this mayonnaise 3 times already.
The first time I found Valio 0% cottage cheese. He was the best fit. Why? Simply because it has a very “smooth” consistency. The mayonnaise turned out perfect! Conclusion: take very smooth, low-fat cottage cheese, similar to sour cream.
The second time I took 9% coarse mayonnaise. The result is visible in the photo. Even though I wiped it, the grains remained.

The third time I took 3.2% yogurt. It’s also very good (the result is in the title photo), but the mayonnaise turns out less thick and more sour. By the way, I prepared it for the photo, put it in the refrigerator, and forgot to use it. Now I opened it to check - it has not lost its texture at all, it has even thickened (which is typical for yogurt). But I do not advise you to keep homemade mayonnaise for more than one day. Still, a raw egg. By the way, before breaking the egg, wash it well.

OK it's all over Now! Happy New Year and happy Olivier under your fur coat!

Almost no one remembers the original recipe and taste of mayonnaise. But the original uses yolk, olive or sunflower oil, vinegar and mustard. All that is now on the shelves of supermarkets and mayonnaise sauce is hard to call. In the industrial production of mayonnaise sauce, “mutant” fats are used, simply trans fats, which only clog the blood vessels and the entire body as a whole. It is worth noting that a sauce can only be called mayonnaise if it has 80% fat content. If the fat content is 55 - 65%, then this is already an option for a salad, but everything below is already a dressing, simply dressing.

There are a large number of mayonnaise sauces, and they are fundamentally different in composition and shelf life from industrial mayonnaise. It is important to remember that you cannot cook baked goods with homemade mayonnaise; it will simply separate. Genuine mayonnaise is a cold sauce intended exclusively for dressing or as a sauce for ready-made dishes.

Due to the increased popularity of healthy eating and the desire of many to lose weight, cunning manufacturers have created a surrogate, calling it dietary mayonnaise. Essentially, it's just a chemical cocktail. But manufacturers position it as a healthy and natural product. Many people fall for this ploy because, unfortunately, they have a very limited understanding of healthy eating in general. It can be assumed that the calorie content of dietary mayonnaise was reduced during production by reducing the content of animal fat, that is, egg yolk. Taking into account the fact that egg powder or soy lecithin have been used instead of yolks for a long time. Manufacturers also reduce fat content by reducing the proportion of oil in the sauce. But in this case, mayonnaise sauce loses not only its taste and consistency.

But even here the producers found a way out. Gelatin, pectin, a variety of emulsifiers and glutamates, flavorings and milk concentrates are used. Flavor enhancers or glutamates are the most harmful thing in industrially produced mayonnaise. They are addictive, and healthy food, even the healthiest without them, seems bland and tasteless. You can easily conclude that regularly consuming diet mayonnaise purchased in a store will not give you the results you expect. And you are guaranteed to get health problems and sagging sides.

But for mayonnaise lovers, you can make diet mayonnaise at home. How to prepare diet mayonnaise? Let's look at several recipes for dietary homemade mayonnaise.

Mayonnaise without oil

This dietary mayonnaise at home will help us eliminate the main source of fat and calories - oil. After all, the caloric content of oil reaches 900 kcal per 100 grams. Rare cottage cheese will act as a textural base. 1 hard-boiled yolk, about 1 tsp. mustard and about 100 grams of runny curd.

Mash the yolk with mustard and slowly pour in the curd in small portions. Add salt to your taste.

Yogurt-based mayonnaise sauce

The basis of this mayonnaise sauce is pure yogurt. 1-2 tsp. Whisk the mustard together with 150 grams of yogurt. Add chopped various herbs and add salt.

Sour cream mayonnaise

This sauce contains: 80 grams of purified vegetable oil and low-fat sour cream, about 250 grams. For more bright taste use a small amount of honey, less than a teaspoon of mustard and about 5 ml of lemon juice. Spices that work well include salt, turmeric and ground pepper. Add a small amount of apple cider vinegar if desired.

Pour lemon juice into the sour cream and let them sit for about 10-15 minutes. Then add mustard, salt, pepper and turmeric. Slowly pour in the vegetable oil. Mix everything until the sauce has a homogeneous consistency. Add apple cider vinegar if desired.

Cottage cheese mayonnaise

Mix 200 grams of cottage cheese and yogurt (fat content you require), 1-2 tsp mustard. boiled yolks 4 pieces.

Mix the mashed yolks with cottage cheese and yogurt, add mustard. Mix everything until smooth and add mustard. If necessary, add salt and add a small amount of lemon juice.

Beat yogurt and sour cream in equal proportions until smooth. Add chopped herbs (oregano and basil are ideal) and mix well. Salt and pepper to taste.

Kefir-based mayonnaise

Kefir (necessarily not cold) 150 ml, 300 ml vegetable oil (preferably olive), 1-2 tsp. mustard, 1-2 yolks, 1-2 s. l. lemon juice and a pinch of sugar and salt.

Beat the kefir with a blender for a minute. Then add the yolks beaten with salt, mustard and lemon juice. Continuing to beat, pour in the oil.

Soy-based mayonnaise sauce

200 ml soy sour cream and 300 grams of soy kefir, 1 tbsp mustard powder. l. and salt to taste.

Mix sour cream with mustard powder. Grind soy cheese with a fork, then put everything into a blender and mix until smooth.

For amateurs PP (proper nutrition) the question often arises:
- “What can replace harmful store-bought mayonnaise in salads, hot dishes, sandwiches, rolls... that traditionally require it?”

Sour cream sauce
Ingredients:

3 tbsp. l. olive oil
1 tbsp. l. lemon juice or apple cider vinegar

1 tsp. mustard

7 tbsp. l. sour cream

salt and pepper - to taste

Preparation:
Mix butter, lemon juice, mustard, salt and pepper until smooth. Add sour cream and mix.

Suitable for all salads that require mayonnaise. Can be spread on sandwiches.

Garlic-yogurt sauce
Ingredients:

1 cup unsweetened yogurt
1/2 head of garlic

5 tbsp. l. olive oil

Preparation:
Peel the garlic and pass through a press. Blend with yogurt in a blender. Then add oil and beat again. Add salt to taste. You can add greens.

Kefir sauce
Ingredients:

3 boiled yolks
5 tbsp. l. kefir

a few drops of lemon juice

3 tbsp. l. cottage cheese

0.5 tsp. mustard

salt and pepper to taste

Preparation:
Place all ingredients in a blender and blend for 10 minutes. The sauce is ideal for dressing meat and vegetable salads.

Peanut sauce
Ingredients:

4 tbsp. l. peanut butter(paste)
180–200 ml water

4 tbsp. l. soy sauce

2 tbsp. l. sesame oil

3 tsp. apple cider vinegar

2 tbsp. l. crushed seeds

Preparation:
Mix the peanut butter with water, pour into a saucepan and bring to a boil over low heat. Add Sesame oil and stir. Add soy sauce and apple cider vinegar. Fry the seeds in a dry frying pan until golden brown. Add the seeds to the sauce and stir.

Tartar sauce
Ingredients:

2 boiled yolks
juice of half a lemon

120 ml olive oil

1 clove of garlic

100 g green onions

1 pickled cucumber

5–6 green olives

salt, pepper to taste

Preparation:
Mash the yolks, add salt, pepper, lemon juice and mix thoroughly. Pour in the olive oil, continuing to stir. When the sauce thickens, add finely chopped onion, olives, cucumber and a clove of garlic squeezed through a press.

This sauce is good served with fish, seafood and vegetables.

Cream cheese sauce
Ingredients:

175 g hard cheese
2 cloves garlic

200 g cream

ground nutmeg

salt, pepper to taste

Preparation:
Pour the cream into a saucepan, heat over low heat and add the grated cheese. After 5 minutes, add the garlic, passed through a press, and a pinch nutmeg. Add also salt and pepper and cook for another 3 minutes over low heat.

This sauce is a delicious addition to mushrooms and chicken.

Curry sauce
Ingredients:

1 cup natural yogurt
1 tsp. curry

1 sweet and sour apple

Preparation:
Peel the apple, chop it very finely and, before it darkens, immediately mix with yogurt and curry. This sauce goes well with poultry and vegetables.

Creamy sauce with horseradish
Ingredients:

3 tbsp. l. grated white horseradish
200 ml cream 20% fat

0.5 tsp. garlic granules

half a bunch of green onions

salt, pepper to taste

Preparation:
Place the cream, horseradish, salt and garlic in a saucepan and bring to a boil. Remove from heat and add very finely chopped onion. The sauce is ready and can be served with vegetables and meat.

Sour cream and soy sauce
Ingredients:

1 cup sour cream
1 tbsp. l. soy sauce

3 cloves garlic

5 drops balsamic vinegar

Preparation:
Chop the greens very finely, pass the garlic through a press. Place all ingredients in a blender and blend until smooth.

Cucumber cheese sauce
Ingredients:

2 cucumbers
6 tbsp. l. sour cream

200 g soft cheese

2 cloves garlic

2 tsp. chopped dill

Preparation:
Grate the cucumber and lightly squeeze the juice. Add sour cream, cheese, dill and garlic. Mix everything well until smooth.

----
And:

Lemon sauce

Beat in a blender a mixture of 3 tbsp. l. lemon juice, 6 tbsp. l. vegetable oil, 1 tsp. cream and sugar. Ground black pepper, herbs and salt are added to taste. The refill can be stored in cool place within a few days.

Mustard sauce

Beat in a blender a mixture of 6 tbsp. l. vegetable oil, 2 tbsp. l. apple cider vinegar, 1 tbsp. l. lemon juice and mustard, 0.5 tsp. granulated sugar. Ground pepper and salt is added to taste.

Yogurt sauce
Beat 5% cottage cheese with a mixer or blender natural yoghurt in a ratio of 1:3. You can add herbs and garlic for taste. This sauce can also be used for dishes made from potatoes.

Meat And fish dishes, as well as prepared from seafood, go perfectly with this sauce:
Whisk yogurt with soy sauce, balsamic vinegar, herbs and garlic. The proportions are selected in accordance with your taste preferences.

Taste meat dishes And baked vegetables will open perfectly when using this sauce:
Garlic, olive oil and 1-2 drops of wine vinegar are added to the grated parsley.

If you are still a fan of mayonnaise, let it be as safe for food as possible...

Mayonnaise “Classic”
Ingredients:

Eggs – 2 pcs.;

Unscented sunflower oil – 200 ml;

Mustard - a heaped teaspoon;

Juice of half a lemon;

A pinch of salt.

Preparation:

Beat eggs into a bowl, add salt and beat with a blender until foam appears.

Pour sunflower oil into the bowl in a thin stream and continue whisking. The mass brightens, becomes thicker, and in a few seconds turns into a base for mayonnaise. Add mustard and lemon juice. Beat again.

The consistency of mayonnaise can be adjusted during cooking. The more oil we add, the thicker the mayonnaise will be.

Video:

Mayonnaise “Classic”

Mayonnaise "lazy"

Mayonnaise without eggs