Recipes for making homemade mayonnaise with photographs. Mayonnaise - step-by-step recipes for making it at home

Mayonnaise is a mandatory dressing on every New Year's table. It is used in various salads, including the beloved Olivier salad. Today it has become fashionable to prepare mayonnaise at home. We decided to tell you a few simple recipes that will help you create this popular sauce at home.

Yolk mayonnaise

Many housewives for cooking homemade mayonnaise Use a blender or mixer with a suitable attachment. We suggest using the good old method, namely whisking mayonnaise.

Ingredients:

1 egg yolk

1/2 tsp. mustard

pinch of sugar

a pinch of salt

100 ml olive oil

1/2 tsp. lemon juice

Cooking method

To prepare mayonnaise, we need one egg yolk, which we beat well with a whisk with mustard, salt and sugar. Gradually pour olive oil (can be replaced with sunflower oil, or combined in a 1:1 ratio) into the finished homogeneous mass. The secret of this mayonnaise is that you need to beat it not too fast and not too slow. As soon as the resulting mass begins to stick to the whisk, the mayonnaise can be considered ready. To make it light but not white (remember, homemade mayonnaise is not perfectly white like store-bought mayonnaise), add a little lemon juice, apple cider vinegar or balsamic vinegar.

Whole egg mayonnaise

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If you are a modern woman and don’t want to bother with a whisk, we offer you a recipe for mayonnaise that can be prepared using a blender in just one minute.

Ingredients:

150 ml sunflower oil

0.5 tsp. mustard

0.5 tsp. salt

0.5 tsp. Sahara

1 tbsp. l. lemon juice

Cooking method

Making homemade mayonnaise in a blender is a fairly simple task. There is no need to monitor the consistency, amount of oil and other details. Simply pour all the ingredients in order into a container and place the blender attachment in it. The secret lies precisely in the attachment, which in a short period of time beats the ingredients, turning them into the mayonnaise mass we need.

Milk mayonnaise

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There is mayonnaise made from milk. It also miraculously becomes thick and tastes just as good traditional mayonnaise on eggs.

Ingredients:

150 ml milk 2.5% fat

300 ml sunflower oil

2-3 tsp. mustard

1 tbsp. l. lemon juice

salt and sugar to taste

Cooking method

Milk room temperature pour into blender container. Add sunflower oil and beat with a blender (not a mixer!) until a thick emulsion is formed. Add salt, sugar, mustard and lemon juice to the finished mixture and beat for another 5 seconds. Surprisingly, even without eggs you get real mayonnaise.

Quail egg mayonnaise

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Gourmets love to experiment and prepare mayonnaise using quail eggs. His recipe is also very simple.

Ingredients

6 quail eggs

150 ml sunflower oil

0.5 tsp. salt

0.5 tsp. Sahara

0.5 tsp. mustard

a pinch of ground black pepper

1 tbsp. l. lemon juice

greens to taste

Cooking method

Mix eggs, salt, sugar, mustard and pepper and beat with a blender for a minute. Then add sunflower oil a little at a time until the mayonnaise thickens. Add lemon juice to the prepared mayonnaise, beat again and mix with herbs. Place the resulting mixture in the refrigerator to thicken. The only difference between this recipe and standard mayonnaise is that it uses not chicken, but quail eggs. They say they are more gentle and healthy. But here it’s better to rely on your own taste.

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 is complete without it. It is used to season salads, nutritious sauces are prepared on its basis, it is used for meat and fish dishes, as well as a variety of vegetable rolls and pita bread, or simply spread on freshly baked bread. However, mayonnaise sold in stores has little in common with the real thing. French sauce, which has earned such popularity. Now this is an incomprehensible, very fatty substance that contains harmful trans fats, artificial flavors, dyes, preservatives and carcinogens. Of course, such mayonnaise is not beneficial for 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 it 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 its preparation takes only 10 minutes. In this article we will talk about nutritional value homemade mayonnaise, and also 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 which should be consumed in limited quantities. Eggs are rich in easily digestible protein and are very beneficial for the body, and 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 boosts immunity, improves blood circulation and has an anti-inflammatory effect.

For those people who are watching their figure and are afraid of gaining weight, homemade mayonnaise can be consumed in small quantities and try to do this only in the first half of the day. To maintain a good figure, you can prepare 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 or 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 making classic Provencal mayonnaise at home

To prepare the classic French mayonnaise “Provencal” 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.

1. Remove all ingredients from the refrigerator and let them come to room temperature. In order for the consistency of mayonnaise to be uniform and thick, all ingredients must be at the same temperature and be fresh. Otherwise, your mayonnaise may separate and be unsightly.
2. Place the egg yolks in a bowl and add fine salt, sugar and mustard.
3. Beat the yolks thoroughly with a mixer or whisk until the sugar and salt are completely dissolved and the yolks turn white.
4. Whisking constantly, add one teaspoon of vegetable oil to the egg mixture and beat everything thoroughly.
5. After the oil is well mixed with the yolks, add another tablespoon of oil and continue beating the mayonnaise with a mixer.
6. Next, gradually pour in the remaining vegetable oil in a thin stream, constantly whisking the mayonnaise with a mixer or whisk. It is very important to introduce the oil gradually, otherwise the mayonnaise will separate.
7. After you have added all the oil, beat the mayonnaise for a couple more minutes. You should have a thick, rich yellow consistency.
8. 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 bowl and place in the refrigerator. It is ideal as a salad dressing and a delicate sauce for vegetables, meat, fish and poultry.

Recipe for spicy mayonnaise with olive oil

For cooking spicy mayonnaise on 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.

1. Remove all ingredients from the refrigerator; they should reach the same room temperature.
2. Beat the egg into a bowl, add salt, sugar and beat with an immersion blender or mixer until a thick foam forms.
3. Gradually pour in a thin stream egg mixture sunflower oil, whisking continuously.
4. After you have added all the sunflower oil, gradually pour in the olive oil. Beat the mayonnaise until you obtain a thick, homogeneous consistency. The more oil you add, the thicker and more nutritious the mayonnaise will be.
5. Add lemon juice to thoroughly whipped mayonnaise and beat for a couple more minutes. Spicy and healthy homemade mayonnaise with olive oil is ready! Place it in a glass container and store it in the refrigerator. Use it for refueling vegetable salads, and also as gourmet sauce to many dishes.

Bon appetit!

To prepare 250 grams of mayonnaise we will need:
-1 chicken egg;
-1 teaspoon of salt (incomplete);
-1 teaspoon of sugar;
-1 teaspoon mustard (not dry);
-1 teaspoon of vinegar;
-250 grams of vegetable oil.

Break an egg into a bowl, add salt, sugar, mustard and vinegar. Beat with a blender for about thirty seconds. Without stopping the blender, pour in the vegetable oil in a thin stream. The mass gradually begins to thicken.

You need to beat until the vegetable oil is completely dissolved in the mass. Total cooking time is approximately one and a half minutes. And that’s it, homemade “Classic” mayonnaise is ready.

Pay attention to its thickness; it practically does not lag behind the spoon.

You can also prepare mayonnaise for every taste. For example, olive oil is made from olive oil instead of vegetable oil. Homemade mayonnaise can be stored in the refrigerator for up to ten days. A video is attached to the recipe; you can watch step by step how to prepare homemade “Classic” mayonnaise. Bon appetit.

Today, mayonnaise is the most common sauce for many dishes. Its taste has been appreciated for a long time, but right now many housewives have begun to wonder about its benefits in the home menu.

To be sure of the quality of such a product, you should make it yourself. Let's look at some recipes for this popular sauce, which can be prepared at home.

Homemade mayonnaise can be served as holiday dishes, and to everyday life.

The benefits of homemade mayonnaise

Reading the ingredients on the package store-bought mayonnaise, many become despondent: preservatives, flavors, stabilizers and other chemical additives. This set is not beneficial to human health.

When preparing homemade mayonnaise, the simplest everyday products are taken, and the housewife herself can control their freshness and quality. For homemade sauce no chemical additives are required to extend its shelf life, because it is prepared in small portions and eaten immediately or very quickly.

Preparing mayonnaise at home will not take much time and effort - just a couple of minutes, and its taste and beautiful creamy color will be many times better than the store-bought version. To check this, you just need to prepare homemade mayonnaise and then you will forever refuse the store-bought equivalent.

Real mayonnaise at home: step-by-step recipes

Simple traditional

This recipe for mayonnaise at home is very easy; we will describe all the stages of its preparation below with a photo.

For the sauce to whip well, all ingredients must be at room temperature. Beat an egg into a blender glass or a tall round bowl, add mustard, sugar, salt, pepper and squeeze the juice from half a lemon.

Mix all products thoroughly using an immersion blender. Without lifting it from the bottom of the bowl and without ceasing to beat, pour in the vegetable oil (can be diluted with a quarter of olive oil).

Add the oil slowly, pouring in little by little and whisking thoroughly. The structure of the sauce can be adjusted using vegetable oil; the more of it, the thicker the mayonnaise will be.

Thanks to the blender, enjoy delicate taste You can make homemade mayonnaise within a few minutes of starting preparation.

But before serving, it is still advisable to keep it in the refrigerator for some time.

A step-by-step video recipe for homemade mayonnaise prepared with a blender is presented below:

Thick on yolks

Required ingredients:

• Fresh yolks - 2 medium pieces;
• Vegetable oil (you can add olive) – 370 ml;
• Sugar – 2 teaspoons;
• Lemon juice (you can use vinegar) – not the full 2 ​​tbsp. spoons;
• Mustard (any) – 2 teaspoons;
• Salt and pepper on the tip of a knife.

During the cooking process, it is desirable that all products are at room temperature, and that the eggs are homemade, with bright yellow or orange yolks. To prepare the sauce you need to take a deep bowl. Also keep in mind that we will prepare mayonnaise with a mixer.

Break the eggs and pour the yolks into a bowl, add a little salt, pepper, sugar and mustard. Using a mixer, beat all the ingredients of the sauce well until homogeneous mass.

First you need to add just a few tablespoons of butter so that when whipping it mixes well with the egg mass. Then, without ceasing to beat at high speed, add the remaining oil.

The thickness of mayonnaise can again be adjusted using oil, because the more there is, the denser the sauce will be.

When the mayonnaise is almost ready, you need to add fresh lemon juice or the same amount apple cider vinegar and mix with a mixer for a few more minutes.

Homemade mayonnaise prepared using a mixer will be most similar in consistency to store-bought mayonnaise.

Provencal at home

Required ingredients:

• Egg yolks – 3 or 4 pieces;
• Refined sunflower oil – 350 ml;
• Lemon juice or wine vinegar - less than 2 tbsp. spoons;
• Mustard (any) – 1 full teaspoon (can be replaced with a pinch of dry mustard powder);
• Half a teaspoon each of salt and black pepper.

Separate the yolks from the whites and beat them with spices in a tall bowl. When the salt and pepper have dissolved, add a little mustard or mustard powder, pour in lemon juice (can be replaced with wine vinegar) and mix everything thoroughly.

Without ceasing to beat, add vegetable oil. It's better to take refined oil, then the sauce will have a pleasant color and aroma, and the taste of oil will not be felt.

To prevent the mixture from curdling, add the oil little by little. This will also help regulate the degree of thickness of the mayonnaise.

When the mass acquires a uniform color and there is no oil film, add the remaining mustard and pour in the acidifier (lemon juice or the same amount wine vinegar). Continue whisking until the whole mass becomes a beautiful yellowish color, reminiscent of sour cream in thickness.

Let's watch in the video how Provencal mayonnaise is “born” before your eyes:

Lenten without eggs

Required ingredients:

• Fresh milk – 200 g;
• Vegetable oil – 400 g;
• Lemon juice - to taste, about 2 tbsp. spoons;
• Mustard, salt and pepper to taste.

To achieve unusual taste With mayonnaise, you can add various favorite seasonings. Pour warm milk and sunflower oil at room temperature into a tall bowl and mix for several minutes.

When the mixture becomes thick, add spices, mustard and lemon juice. Beat for another three minutes. To harden the sauce, it is better to place it in the refrigerator for a while.

This sauce can be safely offered to children over 5 years old, because it does not contain harmful chemical additives, like store-bought ones, or raw eggs, like regular recipes for making homemade mayonnaise.

Dietary

Classic recipes for homemade mayonnaise include high-calorie sunflower oil. It makes the sauce very heavy and makes consumption impossible for people who are on a diet for health reasons or simply want to lose weight.

But there is a way out! Sunflower oil can be replaced with lower-calorie avocado or macadamia nut oil.

Or you can prepare it without any oil at all, using low-fat yogurt.

Required ingredients:

• Natural yogurt (you can make it homemade using milk and starter culture) – 100 ml;
• Boiled egg yolks – 2 pieces;
• A couple of tablespoons of mustard powder or ready-made mustard;
• Lemon juice;
• Salt and favorite seasonings to taste.

For lovers bright flavors You can add finely chopped herbs or olives.

Grind the yolks as finely as possible. Pour the yogurt into a tall blender bowl, add the yolks and beat for a few minutes.

Then add mustard, lemon juice and your favorite seasonings. Add additional spices to taste.

And here is another video that shows how to make it with a different recipe diet mayonnaise at home:

The options for homemade mayonnaise don’t end with these recipes; you can do a lot of experiments, each time adding something new to the recipe. And, by the way, very successfully. The following recipes will allow you to verify this.

Beetroot

Required ingredients:

• Fresh eggs - 2 pieces;
• Sunflower oil – 200 ml;
• Boiled beets – 50 g;
• Sugar - half a teaspoon;
• Lemon juice – a few teaspoons;
• A little salt and pepper.

Beat eggs with sunflower oil until smooth in a tall bowl. Add spices, lemon juice and sugar.

When the sauce is ready, add the boiled grated beets and whisk everything together for a few minutes. Such a bright dish has a beautiful bright color and will highlight other products in ready-made dishes.

Garlic

Required ingredients:

• Garlic cloves – 6 pieces;
• Sunflower oil (olive) – 700 ml;
• Raw egg yolk – 3 pieces;
• Juice of 1 lemon;
• Salt pepper.

Cut the garlic into halves and bake in the oven or fry in a frying pan until golden brown. Beat the yolks, adding a little salt to them.

Slowly, using a tablespoon, add butter to them, constantly whisking. When the mass becomes dense, pour in a little lemon juice and, without ceasing to beat at high speed, continue pouring in the oil.

When the oil runs out, squeeze out the remaining lemon juice, pepper and beat well again. Squeeze the fried garlic through a garlic press and add to the prepared mayonnaise. Stir and leave in the refrigerator for a while.

Cheesy

Required ingredients:

• Fresh egg – 2 pieces;
• Sunflower oil – 360 ml;
• Ready mustard - 1 teaspoon;
• Lemon juice - full 2 ​​tbsp. spoons;
• Hard cheese – 100 g;
• Salt, a couple of cloves of garlic.

Mix the egg with salt, add mustard and beat well. When a little foam appears on top, add sunflower oil (pour in a thin stream or add a little at a time with a spoon).

The mass should become homogeneous and thick. Add Fresh Juice lemon and stir.

Grate the hard cheese on a fine grater, and squeeze out the garlic cloves using a garlic press. Add all this to the mayonnaise and beat well again. Delicate sauce ready!

TO classic recipe mayonnaise, you can also add various seasonings and herbs.

For example, for fried foods or grilled vegetables can be done spicy sauce, adding a few tablespoons of chili paste to mayonnaise, and for seafood dishes a light one is perfect summer sauce with two tablespoons of basil paste or finely chopped fresh leaves basilica

Once you learn how to make mayonnaise, you can master the preparation of other sauces. Make bold experiments!

Do you like Mimosa? Of course, such a bright salad in every sense cannot be ignored. a step-by-step recipe for its preparation is described.

Treat yourself to a French dinner by preparing julienne in a slow cooker. It will turn out quite quickly and very tasty!

At first glance, all the components of recipes for making mayonnaise are simple; they can be found in every refrigerator. This is true, but there are still some secrets in preparing a delicious sauce:

1. The first one is that all components must be at the same room temperature. Then the oil will mix well with the eggs, neither their taste nor the taste of the oil will be felt. The mass will be homogeneous and thick;
2. The second secret is in the dishes. To whip mayonnaise, you should take porcelain or earthenware dishes so that the products do not oxidize;
3. The third is to beat using a mixer or blender. When mixing by hand, it is very difficult to achieve uniformity and beautiful color;
4. Fourth, you should first beat at low speeds, and when the mass begins to thicken, increase the speed.

Do not mix all products at once. And the vegetable oil should be poured in a thin stream or added with a spoon, without ceasing to whisk. If you pour in the oil very quickly, the mixture will curdle and the food will have to be thrown away.

If the mass still curdles, you can put one egg in a separate bowl and gradually add the curdled mass. Beat everything thoroughly and pour in the vegetable oil drop by drop, slowly. When half the oil is poured in, you need to add an acidifier (lemon juice or vinegar essence). The resulting mass will become liquid. Add the rest of the vegetable oil there, without ceasing to beat. The whole procedure takes only a few minutes and is not as labor-intensive as it seems at first.

To make the sauce less high in calories and lighter, you can add a few tablespoons of boiling water and beat everything well again.

Try making natural homemade mayonnaise and you will forever refuse the store-bought equivalent. Eat right!

We suggest you familiarize yourself with some mistakes that may prevent you from making homemade mayonnaise. Watch the video to avoid them and end up with a nice thick sauce.

Making mayonnaise at home is much faster than going to the nearest store to buy it. In addition, homemade mayonnaise is prepared only from natural products, does not contain harmful preservatives or chemical taste improvers, and the price is much cheaper than store-bought. I’ve been using only my own mayonnaise for a long time now, and I advise everyone, especially since it’s really easy to make mayonnaise at home. Try it, you will be pleasantly surprised. So, the recipe for homemade mayonnaise with step by step photos and all the secrets.

• 1 large egg
• 200 ml. sunflower oil
• 1 tsp 6% vinegar or lemon juice
• 1/2 tsp. salt (to taste)
• 1/2 tsp. sugar (optional)
• mustard (optional)

• The simplest, cheapest and delicious mayonnaise It is made from sunflower oil. By the way, it tastes the softest and most familiar. Mayonnaise can also be prepared from a 100 ml mixture. sunflower and 100 ml. olive oil, this mayonnaise is denser and healthier, but at the same time it has the taste of olive oil. In the photo you can see two bottles, one with olive oil, and the second with sunflower oil. But whatever oil you choose, it should be good quality, fresh, transparent and not bitter. I advise you to use only refined (purified) oil.
• It is desirable that all ingredients be at the same temperature, so put the egg out of the refrigerator in advance. Since it is used for homemade mayonnaise a raw egg, then it is clear that it must be fresh, and the shell itself must be without cracks. A fresh, high-quality egg always has a transparent white that is well separated from the yolk. If the white is cloudy, then it is better to use another egg for mayonnaise.
• Carefully break the egg into a blender cup, making sure that the yolk and white do not mix. Add a teaspoon of vinegar. If you don’t have apple or wine vinegar, then add regular table vinegar (9%). In this case, you will need less - 1/2 tsp.
• Next, add half a teaspoon of salt. For those who prefer lightly salted food, add less salt - 1/3 tsp. If desired, you can add a little sugar. Sugar makes mayonnaise softer and tastier.
• Pour in vegetable oil.
• Place the blender in the glass with the ingredients. We try to ensure that the blender nozzle covers the egg yolk; we press the nozzle itself against the very bottom of the glass.
• Turn on the blender. I have the simplest blender with just one button and one attachment, so don’t believe those who claim that you need some kind of special (expensive) blender to make mayonnaise. This is wrong.
• But what is important is to rest the blender on the bottom of the glass and not lift it. First, the blender beats the egg, this can be seen by the appearance of a light, dense mass at the base of the blender.
• The blender then begins to capture the butter, whisking it into the egg. The amount of dense light mass increases.
• When the dense mass rises almost to the very top, slowly begin to raise the blender so that it can capture the oil that still remains on the surface.
• Continue beating until we get a homogeneous dense mass. Usually it takes no more than 5 minutes to prepare homemade mayonnaise.
• We taste the mayonnaise for salt and acid. By the way, salt and vinegar can be added at the beginning of preparing mayonnaise, or at the very end, when we add mustard. This does not affect the quality or cooking process)))))
• If desired, you can add a little to mayonnaise homemade mustard, then we will get a very aromatic and tasty Provencal mayonnaise. I usually add a teaspoon of mild Dijon mustard. If the mustard is spicy, then add less.
• You can add garlic, black pepper to homemade mayonnaise, or experiment with other spices. For example, soy sauce gives homemade mayonnaise its unique taste.
• The following sauces can be prepared from homemade mayonnaise:

  Pink sauce: mayonnaise, ketchup, Orange juice and brandy;

  Tartar sauce: mayonnaise, crushed capers, crushed pickled cucumber;

  Alioli sauce: mayonnaise, chopped garlic.

• As you can see, making mayonnaise at home is an interesting and quick business, so it’s not at all clear why many continue to waste their health and money on such not very useful product like industrial mayonnaise.

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