How to make homemade mayonnaise with a blender without mustard. Mayonnaise home without mustard. Video on how to make delicious mayonnaise at home

Try to conduct a survey on the topic "What is mayonnaise." And you will hear two opposite opinions: "mayonnaise is delicious" and "mayonnaise is very harmful." But what's wrong with mayonnaise? They will answer you: "The fact that in production they add all sorts of filth!" If this is harmful, then it is easy to avoid! It's easy to make mayonnaise at home! Moreover, diversify it with all sorts of additives, which you will not find in purchased sauces. And you will be firmly confident in the freshness and quality of your mayonnaise.

Provencal mayonnaise preparation (contains mustard)

The preparation (emulsification) of this type of mayonnaise is the simplest, since it contains a natural emulsifier - mustard. That is why the taste of this sauce is sharper, not as refined and delicate as that of classic mayonnaise. But for many, especially meat dishes, this type of mayonnaise is the most suitable.

Approximately 200 ml (glass) of oil will be required. Food temperature - 12-18 degrees Celsius. We take 2-3 yolks, an incomplete teaspoon of sugar, a quarter teaspoon of salt, half a teaspoon of ready-made mustard and mix everything well. Add half a teaspoon of oil (and not drop by drop, as in the preparation of mayonnaise without mustard). Emulsify by stirring in one direction (!) until complete homogeneity is achieved and a little more (it is better to over-emulsify than under-emulsify!). Then we add the oil already by a teaspoon, and then, increasing the portions as it thickens, and by a tablespoon, and towards the end by 2-3 tablespoons, carefully emulsifying each time. But even if too much oil is added once, the mayonnaise will fall apart, or, as it is called in cooking, “oil off”. Therefore, when preparing mayonnaise, it is reasonable to use the principle of paratroopers - "hurry slowly, it will turn out faster."
When the emulsification process is completely finished, add lemon juice or vinegar to taste (the mixture turns white a little and becomes more liquid), mix thoroughly and ... the mayonnaise is ready! With some skill, the preparation of Provencal mayonnaise takes no more than 8-10 minutes. After standing for several hours in the refrigerator, the sauce becomes more jelly-like. If after cooking you want to add a little more sugar or salt to taste, then you should stir until the grains are completely dissolved! Otherwise, after some time, the emulsion around the undissolved crystals will begin to disintegrate, and then the entire mayonnaise will quickly disintegrate.

If the emulsion breaks during preparation, you can add 2-3 drops of water and try to emulsify more intensively. If this attempt fails, then you can prepare a new mixture with yolks and add to it during emulsification no longer oil, but failed mayonnaise. Or just use the resulting "unsuccessful" mixture for salad dressing, scrambled eggs, etc. (The oily mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more.)

Preparation of classic mayonnaise sauce (without mustard)

Everything is the same as in the preparation of Provence mayonnaise, but mustard is not added to the yolks. In this case, emulsification is much more difficult. Pour in refined olive oil (other vegetable oils are more difficult to emulsify, and the taste is not the same!) At first, a few drops should be followed, by the end no more than a teaspoon. But on the other hand, we will prepare a real classic mayonnaise sauce, less spicy than Provence, and having that delicate and delicate taste that made it famous in world cuisine.

Additives for mayonnaise

Additives are introduced into the finished mayonnaise shortly before serving. Mayonnaise with additives is not subject to storage! Only the most common mayonnaise additives are listed here, but they can be varied indefinitely, adapting to different dishes and individual taste. Spicy additives are usually added to Provencal mayonnaise, and caviar and sweet additives are added to classic mayonnaise (without mustard).

mayonnaise with horseradish- up to 20% grated horseradish, a little sugar and salt (for cooking, see "Russian table horseradish" below). To cold meat and some fish dishes.
Mayonnaise with tomato- up to 30% tomato paste (you can also add a pinch of red pepper, a little more sugar, salt, sometimes sautéed onions are also added). For boiled cold fish, hot fried fish, for seasoning fish salads.
Mayonnaise with gherkins and capers- Finely chopped gherkins and capers are added to taste. To cold fried meat, to boiled pork.
Mayonnaise with spices and soy sauce- added to taste. For dressing meat and vegetable salads.
Mayonnaise with dill (Spring mayonnaise)- finely chopped dill is added to taste, you can also have a little parsley, sometimes dill oil is simply added.
Onion mayonnaise - up to 20% grated onion is added to taste.
mayonnaise garlic- Garlic porridge and black pepper are added to taste.
Mayonnaise swiss (or apple)- applesauce is added to taste, a little in equal proportions of lemon juice and dry wine.
mayonnaise orange- grated horseradish and orange juice are added to taste in equal proportions.
Sour-milk mayonnaise- katyk or yogurt, a little mustard and lemon juice are added to taste.
Mayonnaise green (or spinach)- spinach paste and grated horseradish are added to taste.
Mayonnaise for asparagus (shanty sauce)- add sour cream, whipped with mustard and salt.
Mayonnaise with tarragon- finely chopped fresh tarragon or ground dried tarragon is added to taste.

Mayonnaise snack bars, different (for cold fish and egg dishes, for sandwiches):

• 20% pureed black caviar is added;
• 20% pureed red caviar is added;
• 20% of pureed partial caviar is added;
• 20% pureed or finely chopped herring is added;
• 20% finely chopped salted salmon, salmon, chum salmon, sockeye salmon, coho salmon are added;
• 20% finely chopped anchovies are added;
• 20% finely chopped sprats are added;
• 20-30% grated cheese is added (possible with the addition of greens, or caviar, or salted fish).

Dessert mayonnaises different (for sweet dishes):

• 25% of any jam or marmalade is added;
• 25% condensed milk or condensed cream is added (dietary mayonnaise).

Recipes for making mayonnaise with a mixer

(according to V.V. Pokhlebkin)
Composition 1 (without mustard)

• 150-200 ml of olive oil,
• 2 egg yolks,
• a little less than a quarter teaspoon of salt,
• half a tablespoon of freshly squeezed lemon juice
• quarter teaspoon red pepper
• preferably 1 teaspoon grated lemon zest,
• a quarter of a teaspoon of dry tarragon, ground in a coffee grinder.

Composition 2 (with mustard)

• 5-7 yolks,
• 1 liter of olive oil,
• lemon juice, salt, white pepper, mustard - to taste.

Cooking(for composition 1 or composition 2). Separate the yolks in the most thorough way, without allowing a drop of protein and completely removing the films from the yolks. Beat the yolks in a mixer until foamy, while gradually adding a little salt.

Gradually add oil, which should have exactly the same temperature as the yolks (about 18-20 degrees), while beating does not stop for a minute.

Add lemon juice drop by drop (do not stop beating). Add oil again, but faster, until completely whipped. Then comes the final introduction of lemon juice, salt, pepper (and mustard); whipping continues until the mayonnaise is completely smooth.

It should be noted that correctly carried out manual emulsification gives a noticeably better result in terms of the taste of mayonnaise, although it is very simple and takes no more than 10 minutes to make 0.5 l of mayonnaise.

Mayonnaise without eggs

• 150 g milk
• 300 g sunflower oil.

Beat in a blender for three minutes.
Add 1 tsp. salt, 1 tsp. mustard, 1 tbsp. l. lemon juice.
Beat for two more minutes.

Lean mayonnaise

We take 0.5 cups of peeled walnuts (you can lightly fry), carefully grind in a coffee grinder - this is important because nut flour is an emulsifier.
Add mustard to the nut flour (to taste), water to a mushy state, (rather thick consistency) + salt and sugar. This turned out to be the basis of mayonnaise (in technological terms - the body of the emulsion). Then, first, drop by drop, add vegetable oil without taste and mix (rub) in one direction until a characteristic crackle. Further, the oil can be added with a teaspoon, each time mixing thoroughly so that no drops of non-emulsified oil remain.
Vegetable oil can be added up to 1 cup, but remember: the emulsifying power of nut flour is not infinite, and adding too much oil can cause the mayonnaise to delaminate, and, alas, it is already impossible to fix this. The resulting thick mayonnaise is diluted with vinegar and water to the desired consistency.
Such mayonnaise can be eaten in fasting, it brightens up a rather monotonous menu and allows you to eat salads, okroshka, which are not so tasty without sour cream and mayonnaise. If walnuts are not available, peanuts and hazelnuts are fine, only the mayonnaise flavor will have the nuts that were used.

Egg-free mayonnaise with soy milk

We breed dry soy milk: 1 tbsp. l. to a glass of water, add a little salt, half a teaspoon of sugar and start to twist in a combine, pouring in a thin stream of oil (normal, odorless). A glass of milk well "absorbs" about two glasses of oil, and if there is more oil, then a very thick mayonnaise is obtained, if less - more liquid, i.e. you have to watch the consistency. At the end, flavoring: mustard, acid - acetic or citric, you can squeeze a lemon - (by the way, it thickens a little more) and other flavors - already at will.

Mayonnaise on yolks

We put three raw egg yolks in a bowl, very carefully separated from the proteins, add half a teaspoon of salt and mustard on the tip of a knife, stir well with a veil. Then, while stirring, pour a little vegetable oil (30-40 g) in a thin stream and completely combine it with the yolks. Without ceasing to twist the mass, we combine all the oil (350 g) with it in the same small portions. We periodically cool the mass (you can put it in a bowl with ice or cold water, without ceasing to stir). The sauce at this stage should be thick and stick well. Add 50 g of 3% vinegar and stir again, this will brighten the mayonnaise and become more tender.

On a note:

First, egg yolks and vegetable oil must be well chilled before and during cooking.
Secondly, vegetable oil requires refined, refined, olive oil is best.
Thirdly, it is necessary to “twist” the mass only in one direction - even half a turn in the other direction will ruin the finished sauce. Success here largely depends on patience, time and skill.

How to cook homemade mayonnaise and is it possible - you will learn the answer to this question by reading this article. If you ask any inhabitant of our country which sauce is the most popular, you will surely hear the answer: mayonnaise! Indeed, almost everything in Russia is eaten with this additive: from sandwiches to rolls. But is this product useful? It is enough to look at the composition indicated on the jar: most likely, various thickeners, stabilizers and flavor enhancers will be found there. All this helps to extend the shelf life of mayonnaise, but does not improve consumer qualities. Considering, moreover, that mayonnaise is a rather fatty product, the combination of these factors leads to the conclusion: the sauce is frankly harmful. What to do if you really want to pamper yourself and your family with a festive mayonnaise salad. The answer is obvious - make your own mayonnaise at home.

A few historical facts in order to get to know this popular sauce better. There are several versions of the origin of Provence. According to the first of them, the sauce was invented by a cook in the besieged city of Mahon, in Spain. There was nothing left of the provisions but eggs and olive oil. After a little thought, the culinary specialist whipped these products, adding salt and sugar. Everyone liked the new dish so much that it became widespread and was called mayonnaise, after the place of its invention. According to another version, mayonnaise came from its direct ancestor - the Spanish ali-oli sauce. It included eggs, vegetable oil and garlic. Provencal appeared in Russia in the 30s of the last millennium, after the sauce had been tasted and approved by Stalin.

Mayonnaise is a tasty but high-calorie product, since more than 50% consists of oil. On average, its energy value is about 300 calories per 100 grams. If you are looking for a figure, it is better to limit the use of this sauce, or prepare special dietary options, several recipes for which can be found in this article.

Mayonnaise at home with a blender: a step by step recipe

“Mayonnaise homemade recipe” - by entering such a query into any search engine, we will see many varieties and modifications of this sauce, as well as recipes for its preparation. Making mayonnaise on your own is not difficult, you just need to follow some subtleties:

1. The products used must be warm. Take them out of the refrigerator at least 2-3 hours before cooking.
2. Use quality ingredients - it is better not to take olive oil of dubious quality, but to buy good sunflower oil.
3. If you don't have lemon juice, replace it with slightly diluted table vinegar (not vinegar essence!).
4. Be sure to wash the eggs, preferably with soapy water or a special antibacterial agent.
5. It is not necessary to add ready-made mustard to the sauce - dry mustard powder will perfectly replace it. Many people like to use Dijon mustard in grains in the preparation of mayonnaise - be sure to try this option.

It is possible to prepare mayonnaise, contrary to popular belief, without auxiliary means, but if you have a blender, it is better to use it. You will also need:

• 1 medium sized chicken egg
• 200 ml vegetable oil
• 1 tablespoon lemon juice
• salt, sugar, spices to taste

Pour the ingredients into one container. An important point - the diameter of its bottom should only slightly exceed the diameter of the submersible nozzle of the blender, this is necessary so that all products can be mixed evenly. We lower the lower part of the nozzle so that it touches the bottom of the dish and turn on the device at medium speed. Look into the container and see how a viscous white emulsion is gradually formed from a set of ingredients. As soon as you realize that the sauce has become thick and homogeneous enough, turn off the blender. Homemade mayonnaise is ready.

If you couldn't make the sauce the first time, try following these tips:

1. Too thick sauce dilute with a little water, whisking everything again.
2. If the mayonnaise is desperate to thicken, try adding a teaspoon of lemon juice to remedy the situation.
3. Problems with a liquid consistency can be avoided if only yolks are used in cooking.
4. If you decide to use olive oil, it is better to dilute it in half with vegetable oil - the taste will be mild.

Homemade mayonnaise with a mixer

If you do not have a blender, you can get by with a mixer or a regular whisk. Haute cuisine chefs say that hand whipping makes the sauce especially tasty and its texture tender.

Mayonnaise recipe at home in a blender:

• 1 egg
• 250 gr of any vegetable oil
• 1 st. a spoonful of lemon juice
• 1 teaspoon a spoonful of prepared mustard
• salt and sugar to taste

Take a deep dish, break an egg into it. Beat it until you get a homogeneous mass. Then gradually pour in the oil. Beat Provencal, achieving the desired density and whitening. Next, add lemon juice and the remaining spices to the mayonnaise, mix well again. Taste and adjust with sugar or salt if necessary. You can store such mayonnaise at a temperature not exceeding 7 degrees, in a container with a tightly closed lid.

eggless mayonnaise recipe

Despite the fact that the original recipe requires the use of eggs, there are many variations of mayonnaise where this ingredient is absent. Such a sauce will be an ideal addition to Lenten dishes, vegan and vegetarian dishes - depending on what ingredient the eggs are replaced with. This version of mayonnaise is also suitable for those who are afraid of salmonellosis - nevertheless, the original version uses raw eggs without heat treatment. Of course, such a sauce will taste different from the usual one, but perhaps you will like this version of the famous dish more.

Mayonnaise without eggs in milk

Ingredients:

1. 80 ml milk
2. 150 ml sunflower oil
3. 1/2 tsp. tablespoons prepared mustard
4. 1 spoon of lemon juice
5. salt, sugar, spices - optional

Pour oil and milk into a deep bowl. (Remove the latter from the refrigerator just before cooking, warm may not whip). Beat the resulting mixture with kitchen utensils or by hand. Add the remaining ingredients to the resulting substance and whisk again, as quickly as possible. From the indicated amount of products, approximately 1/2 liter of mayonnaise will be obtained. If this is too much for you, reduce all proportions by half. Cow's milk can be replaced with soy or any other plant milk - then the sauce will not contain animal products. Homemade mayonnaise without eggs is ready.

Lean bean mayonnaise

This sauce will make a splash if the fasting or adherents of a vegetarian diet have gathered at the table. Although, this is more likely not mayonnaise, but bean sauce or pate. Delicate texture and nutty flavor will definitely appeal to everyone, moreover, such mayonnaise can be considered a dietary product. For cooking you will need:

• 1 can of canned white beans (you can also take just boiled beans - 400g)
• 200 ml sunflower oil
• salt, sugar optional
• 1 teaspoon mustard spoon
• 1 st. a spoonful of apple cider vinegar

Transfer the beans freed from the liquid into a bowl in which it will be convenient to work with a blender. Start whipping, after a few minutes add the rest of the ingredients, except for the oil. His turn will come when the mass becomes homogeneous - pour in the oil in a thin stream and beat again. This simple sauce is suitable for any dishes, and just eating it with bread will be delicious. If you want piquancy and spiciness, add a few cloves of garlic, passed through a garlic press.

Mayonnaise on sour cream

This version of the sauce is no worse than the traditional Provence, it has a creamy taste with a slight sourness and a thick texture. The density of the sauce depends on how much fat sour cream is used.

Ingredients:

1. 150 gr sour cream
2. 40 ml olive oil
3. 0.5 teaspoon spoons of mustard
4. 0.5 st. tablespoons of honey (can be replaced with sugar)
5. 1 st. a spoonful of lemon juice
6. spices to taste

Pour sour cream into a bowl, add lemon juice there. Mix with vigorous movements and leave the ingredients to “think” a little. Next, add to the resulting mixture all other products, with the exception of oil. Whisk again. Add oil in small portions - 1 tablespoon each, whisking everything well each time. Cover the dishes with a lid and send to a cold place for half an hour. This time will be enough for the sauce to thicken and acquire the desired structure and taste.

Mayonnaise without mustard

As you can see, most mayonnaise recipes always contain mustard. But that's what cooking is good for - the opportunity to experiment and change the recipe. If you are allergic to this product, or you just don't like mustard, you can make homemade mayonnaise without mustard. For this you need to take:

• 1 large yolk
• 3/4 cup oil
• 1.5 tablespoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 0.5 teaspoon spoons of salt

Beat the yolk, wine vinegar, lemon juice and salt until smooth and bright yellow with a whisk until all the grains are dissolved. Gradually, 1/4 cup, add the oil, pouring it in a thin stream. The whipping process will take about 8 minutes, at the end the mayonnaise will turn white. The mustard-free sauce is ready, it has a delicate and sweet taste and will appeal to children as an addition to the main course.

How long does homemade mayonnaise last?

If you have prepared so much product that you couldn’t eat it right away, the question arises: how to protect the finished sauce from spoilage and how long it is stored.

Cooked mayonnaise should be stored exclusively in the refrigerator, as it will quickly deteriorate in a warm room. The dishes in which mayonnaise is located must be dry and clean. Best of all, the product will be stored in a glass or porcelain container. In an open container, the oil contained in the sauce will quickly react with oxygen and oxidize. It will be impossible to eat such mayonnaise.

The answer to the following question about storage duration depends on several factors:

1. Is there raw eggs in the recipe? The more of them, the shorter the shelf life of the finished product - such a sauce is stored for no more than 4 days in a refrigerator.
2. A product without eggs can be stored much longer: 7-8 days.
3. If the composition contains natural antimicrobial components - horseradish, garlic, the sauce can stand in the refrigerator for up to 2 weeks without losing its properties.

Of course, homemade mayonnaise is not stored for a long time, but this is a payment for the absence of preservatives and other chemicals, which abound in its store counterpart. Therefore, it would be much wiser not to make a large amount for the future, but to cook it in small portions so that you can eat it without problems in a few days.

Mayonnaise from quail eggs

Small colorful eggs have long gained popularity in the kitchens of the whole world, and here's why: despite the fact that such an egg weighs 5 times less than a chicken one, it is far ahead of it in terms of the content of vitamins and nutrients. Quail eggs contain almost all B vitamins, calcium, iron and phosphorus, and a whole list of useful macro and microelements. Doctors recommend drinking a couple of quail eggs in the morning to increase immunity, strengthen memory, and normalize the functioning of the nervous and cardiovascular systems. The benefits of quail eggs for children are invaluable, especially those who often suffer from colds. There is another very useful quality of this product: quails do not suffer from salmonellosis, which means that you can safely eat their eggs raw. But do not neglect the rules of hygiene: you still need to wash the eggs before eating.

Mayonnaise from quail eggs is more tender and tasty than usual, moreover, it can be safely given to children. The recipe for mayonnaise at home is similar to the same sauce:

• 7 quail eggs
• 160 gr butter
• 10 ml vinegar
• sugar, salt
• pepper to taste

Break eggs into a deep bowl, mix lightly, put mustard and salt with sugar there. Beat the mass with a blender, without lifting it from the bottom of the dish, for a couple of minutes. Now it's the turn of the oil: pour it continuously into the sauce, constantly whisking everything with the other hand. When the mass turns white and becomes thick, like sour cream, add vinegar and mix. Healthy, and most importantly, safe and tasty sauce is ready. Its shelf life is the same as that of mayonnaise on chicken eggs - no more than 4 days

Diet mayonnaise

In connection with the general enthusiasm for the principles of proper nutrition and healthy lifestyle, many began to abandon purchased sauces, because of their high calorie content. But what if you want to lose weight, but can't imagine life without soup or dumplings seasoned with mayonnaise? There is an alternative - dietary, or the so-called "pp-mayonnaise". Unlike the traditional sauce, this light version contains only 65 calories per 100 grams. Agree, a significant difference against the calorie content of homemade mayonnaise, which is 4 times higher. How to make low calorie mayonnaise:

1. 1 cup natural unsweetened yogurt
2. 2 teaspoons mustard
3. 2 garlic cloves
4. salt to taste

We spread the yogurt in a bowl, then squeeze the garlic, add mustard, salt. Beat everything with a whisk until you get a homogeneous mass. Let the sauce brew a little and you can serve it to the table. Cut vegetables into strips - cucumber, bell pepper, carrots, in combination with dietary mayonnaise, an excellent healthy snack will come out.

Video on how to make mayonnaise at home

If after reading the article you still have some questions, or if you didn’t manage to cook Provence the first time, watch the video recipe, which describes step by step all the subtleties of preparing this dish.

More interesting things on our website.

How to make mayonnaise with your own hands, every lover of hearty and wholesome food should know. It tastes softer than traditional homemade mayonnaise with mustard, and in terms of nutritional value it is more useful than all its possible varieties, especially store-bought ones. Such mayonnaise, made from familiar ingredients, can be safely given even to small children. Want to know which ones? Read the article.

Homemade mayonnaise: recipe without mustard, ingredients

Homemade mayonnaise is a great alternative to store bought. His classic recipe without mustard has been known since the 18th century. But due to the popularity of ready-made, which is delivered in tons to supermarket shelves, it has been somewhat forgotten.

To make mayonnaise without mustard at home, you will need the following components:

• egg yolk - 1 pc.;
• olive (sunflower) oil - 9 tbsp. l.;
• lemon juice or vinegar - 15 ml;
• sugar - 10 g;
• salt - 5 g;
• spices - optional.

Before we tell you how to make mayonnaise from these ingredients, let's open some of the subtleties of this process:

• Homemade mayonnaise, which is prepared without stabilizers, emulsifiers, flavor enhancers, acquires the desired texture and taste only if high-quality ingredients are used for it.

Keep this in mind so you don't blame yourself for ruining your lunch.

• For mayonnaise without mustard, use only refined oil of the 1st grade.

It is desirable if it is olive: with it, the taste of the finished product will be truly royal, identical to that which was made on the island of Menorca back in the time of the Comte de Richelieu (where the recipe comes from).

• Take only fresh chicken eggs.

Although some housewives believe that mayonnaise can be made from duck or goose eggs, this is far from the case. The latter have a specific taste that not everyone will like.

In addition, they can be contaminated with salmonellosis, which is why they are not recommended to be consumed raw, especially given to children.

• To make mayonnaise have a pleasant sweet and sour aftertaste, take fructose instead of sugar, and replace vinegar with freshly squeezed lemon juice.
• Store the finished mayonnaise in the refrigerator in a clean container with a lid.

If you do not forget about these tricks, the task of how to make mayonnaise at home will be successfully resolved.

Homemade mayonnaise: how to cook without mustard

Before you start making homemade mayonnaise without mustard, do the following:

• Remove the egg from the refrigerator and leave it for half an hour.

The yolk, the temperature of which will be close to room temperature, will beat better and turn into a homogeneous mass without lumps.

• During this time, prepare a deep bowl for whipping and a blender or mixer.

You can also make homemade mayonnaise with a hand whisk. However, this will take more time and effort than with modern kitchen appliances.

We offer step-by-step instructions on how to make homemade mayonnaise:

1. After separating the yolk from the protein, place it in a deep bowl for whipping.
2. Salt. This can be done after adding the oil, but if its quality leaves much to be desired, the mixture subsequently runs the risk of exfoliating.
3. Pour in lemon juice or vinegar.
4. Attach the whisk to the blender or mixer and lower to the bottom of the glass.
5. Slowly pour in a quarter of the measured amount of oil.
6. Without raising the blender, beat the mass for several minutes until the state of liquid sour cream.
7. Pour in the remaining oil in a thin stream.
8. After the butter-yolk mixture begins to thicken, continue to work with a blender. The signal about the end of cooking is the jelly-like consistency of mayonnaise.
9. Add spices that will make homemade mayonnaise more fragrant and rich. It can be ground cumin, turmeric, dried basil, curry, garlic powder, herbs de Provence, horseradish, parsley, or any other that you personally like.
10. Season a salad with ready-made mayonnaise or serve as a sauce for soup or a side dish. Store leftovers in the refrigerator for up to 4 days.

We talked about how to make mayonnaise at home. It will emphasize the merits of any dish and will be absorbed in the body faster than store-bought sauces.

The calorie content of its 100-gram portion is approximately 500 kcal, which, if desired, can be reduced by diluting it in half with dietary homemade yogurt.

Try this recipe, with which even weight loss can be delicious!

Mayonnaise- a favorite dressing for dishes of most of the population of many countries. Airy texture, appetizing sweetish-sour taste will add a touch of piquancy to any dish. You can buy it at any store, or you can make it yourself at home. And about how to make delicious mayonnaise at home, we'll talk below.

The main thing in the article

Mayonnaise at home: what do you need?

• Mayon sauce is easy to make. From the products you will need fresh eggs, unrefined vegetable oil and spices to taste. The addition of spices depends on individual preferences and the specific type of sauce.
• Of the tools - a deep roomy bowl, blender or mixer.

Tips and little tricks for housewives:

• For good whipping, take them out an hour before cooking so that they reach room temperature.
• For fried dishes, a sauce with the addition of jalapeno chili.
• For fish dishes - add beets, this will give a beautiful contrasting color.
• Try adding other ingredients, among others: curry, capers, orange juice, onions, greens, celery, horseradish, avocados, gherkins and other products.
• Do not be afraid to experiment with natural products, because in any case, the sauce will be useful.
• Eggs are best used at home, and do not forget to wash them before breaking.
• The oil is better unrefined.
• Add spices to taste, focusing on individual preferences.

How to make mayonnaise with a blender: a classic egg recipe

To make French Sauce you will need:

Process of creation:

1. First you need to wash the egg, and then break it into a deep container.
2. Then pour in the oil and beat everything with a blender. Start whipping at a slow speed, then move to a high one.
3. After the contents reach a homogeneous consistency, you need to throw in the rest of the spices.
4. Then you need to lather again, taste, if something is not enough - add and beat again.
5. Store mayon sauce in a sealed container and add to dishes if necessary.

How to make homemade mayonnaise with a mixer?

To create a spicy sauce at home with a mixer, you will need all the same ingredients as for the mayon sauce above.

• Crack an egg and pour in oil.
• Whip the contents with a mixer.
• Throw in spices to taste.
• Beat until airy.

Mayonnaise at home: whisk recipe

There are many variations in the manufacture of mayon sauce, you can use technical equipment, or you can use the old fashioned way. With the help of a whisk, you can make mayonnaise no less tasty.

Recipe for thick mayonnaise at home: indistinguishable from purchased

In fact, until the advent of mass production, chefs prepared their sauces by hand. Everyone had their own best recipe and no one wanted to share it. Therefore, skilled housewives had to experiment, and this is how thick mayon sauce turned out.

1. Mayonnaise can be prepared immediately in the container in which it will be stored for the next time.
2. You need to pour oil into the container.
3. In a separate bowl, stir mustard, a pinch of salt and vinegar.
4. Pour into a container with oil.
5. Crack the egg gently without breaking the yolk.
6. Stir in a convenient way for 15-20 seconds. It may take 10-15 seconds, but in any case, look at the consistency.

Mayonnaise with milk at home recipe

There are many options for making a delicious sauce, one of them is a recipe with milk. For this recipe you will need:

• milk - 150 ml;
• vegetable oil - 150 ml;
• cream thickener - 3 gr;
• lemon juice - 25 ml;
• salt;
• mustard.

Mayonnaise recipe without mustard at home

In general, mustard is added to the sauce according to individual preferences. This element is not so important, but with its presence in the sauce there is a note of piquancy. But if you are not a fan of bold sensations, you can try the recipe without this element, for which you need:

1. Wash and crack the eggs into a deep container, pour in the oil.
2. Immerse a mixer or other device inside and turn on medium power.
3. Bring to the formation of a homogeneous mass.
4. Add lemon juice, turmeric, powder and salt to the consistency.
5. Continue whisking, then taste. If something is not enough, add it.
6. Mayonnaise is ready, you can serve.

homemade mayonnaise recipe

Mayon sauce will make any dish unforgettable, but one of the main ingredients makes it very. Therefore, smart chefs have found a way out of this situation by slightly modernizing the gas station. The dietary recipe for an indispensable sauce is no less easy to prepare at home. You will need:

• boiled yolk - 2 pcs;
• cottage cheese for children (or any other liquid consistency) - 200 gr;
• mustard - 1 tbsp. l.;
• salt;
• pepper.

1. Put the yolks in a deep bowl and mash them with a fork.
2. Combine cottage cheese with them and mix.
3. Then put in the spices.
4. Bring all elements to the formation of a homogeneous air mass.
5. Ready diet mayon sauce is ready to use.

Mayonnaise at home: a recipe without lemon

Sauce is a variety of flavors that reflects the character of the food. Lemon juice adds a small amount of sourness to the overall flavor of the dressing. In dishes that are already saturated with sour combinations, a sauce without the content of this component is needed. For mayonnaise without lemon, you need:

Provencal mayonnaise recipe at home

Every year, more and more new types of sauce appear on store shelves. In the middle of the 20th century, the content of Provencal mayonnaise was strictly regulated by GOST:

1. Everything was regulated in percentage terms, but if you calculate in grams and milliliters, then approximately what happened in brackets comes out.
2. Pour oil into a large container and add raw yolks.
3. Beat until a homogeneous consistency is formed.
4. Put in a lot of vinegar, mustard and whisk again.
5. Then add the remaining spices and whisk again.

The easiest recipe for lean mayonnaise at home

Mayon sauce is a high-calorie product, so even some of its lovers refuse it in favor of regular oil and salt. But there is one trick with which your favorite sauce will acquire a lean content. For lean sauce you will need:

• pea flakes - 3 tablespoons with a slide;
• oil - 100 ml;
• water - 200 ml;
• vinegar - 3 tbsp;
• mustard - 3 tbsp;
• salt;
• sugar;
• pepper.

1. Pour pea flakes with water 1:2 and leave overnight. Then in the morning, put the peas to boil, keep on low heat until a puree mass is formed.
2. Cool the pea puree, then add the oil and beat.
3. After the mass, combine with mustard, vinegar, salt, sugar and pepper separately.
4. Beat again until airy.

Delicious homemade olive mayonnaise recipe

If you are a connoisseur of healthy and wholesome food, then dressing for your dishes should be a match. For healthy mayonnaise you need:

• egg - 1 pc;
• yolk - 2 pcs;
• olive oil - 200 ml;
• Dijon mustard - 30 gr;
• salt;
• pepper;
• powdered sugar.

1. Crack one whole egg into a deep bowl and add two yolks, then add the Dijon mustard.
2. Whisk the ingredients and then pour in the olive oil, whisk again.
3. Add the remaining spices according to your taste and beat again.
4. Keep the resulting airy and at the same time dense sauce in the refrigerator for no more than 2 days in a closed form.

Japanese mayonnaise recipe at home

Japanese cuisine is famous for its exoticism and originality. Professional chefs in Japan liked the French sauce so much that they decided to show what they were capable of. Their sauce is no less interesting. For Japanese sauce you need to prepare:

• soybean oil - 230 gr;
• yolk - 3 pcs;
• rice vinegar - 20 ml;
• miso paste - 50 gr;
• yuzu lemon - 1 pc (can be replaced with a regular lemon);
• white ground pepper;
• salt.

1. Put the yolks in a large deep container and combine them into a uniform consistency.
2. Add vinegar and beat with a blender.
3. Whisking, gradually combine with oil.
4. Add lemon zest and stir in the sauce.
5. Combine with white pepper and salt, beat again until thick.
6. Ready tamogo-no-mono Transfer to a covered container and refrigerate. Store no more than 3 days.

homemade vegan mayonnaise recipe

Vegetarianism has long entered the lives of some people. There are adherents of this way of eating who do not eat only meat. And there are 100% vegetarians, whose diet consists exclusively of plant products.

Vegetarian Mayon Sauce Ingredients:

• cashews - 200 gr;
• water - a glass;
• soy milk - 50 ml;
• apple cider vinegar - 1 tbsp;
• mustard - 2 tbsp;
• oil - 80 ml;
• salt;
• ground pepper.

1. Combine water with vinegar and put nuts in the resulting mass for a day.
2. In the morning, grind the nuts until a porridge-like mass is formed.
3. Add soy milk and other spices, beat until thick.
4. Vegetarian sauce is in no way inferior to classic mayonnaise, and even more so store-bought.

Best homemade mayonnaise video recipes

See also better cooking recipes in our other articles.

Healthy food should be not only healthy, but also tasty. And what could be more appetizing than mayonnaise sauce? Therefore, we have found for you the most interesting recipes for French mayon sauce in its original form. We care about your health and you take care of it.

Mayonnaise is one of the most common food additives, dressings for our favorite salads. Mayonnaise was invented a long time ago, but its basic recipe has remained virtually unchanged. So, consider the recipe for making homemade mayonnaise.

Ingredients

For cooking we need:

1. Egg
2. Sugar (about half a teaspoon)
3. Salt (also about half a teaspoon)
4. 100-150 ml of vegetable oil (you can use both sunflower oil and a mixture with olive oil 50 to 50). You should not take a lot of olive oil, as mayonnaise can turn out bitter.
5. Half a teaspoon of freshly squeezed lemon juice.
6. I will add that all products should be at about the same temperature, preferably room temperature (food from the refrigerator must be warmed up).

Cooking method

Beat the raw egg well with a whisk, add sugar and salt to it. Also, to spice up our mayonnaise, you can add pepper and herbs (but it is better to add it at the very end). After we beat the resulting mixture well, gradually add oil to it and mix until our mixture thickens. Our mayonnaise is almost ready. Add lemon juice to our mixture, mix and refrigerate. Mayonnaise is ready. Finely chopped greens can be added to the finished mayonnaise. If you have a blender, you can use it, you will reduce the cooking time. If your mayonnaise is too thick, add some warm water and stir. The resulting product can be stored in the refrigerator for up to four days. Bon appetit!