The most delicious homemade mayonnaise. Homemade mayonnaise - recipes for making a delicious sauce with your own hands. How profitable is the mayonnaise making business?
Mayonnaise is an integral part of our culinary culture. It is impossible to imagine many dishes without it, including salads. We all understand that store-bought sauces are filled with harmful ingredients and all sorts of preservatives. Therefore, we are not lazy and do everything with our own hands at home. Moreover, making it at home is easier than steamed turnips).
The original recipe consists of: raw egg yolks, vinegar, vegetable oil, salt and spices. Most often, the recipe also includes mustard; this type of sauce is called Provencal.
Mayonnaise itself consists of 60-80% vegetable oil, which does not contain cholesterol. But the classic recipe includes chicken eggs that contain it. Therefore, for those who do not eat them due to cholesterol or other dietary beliefs, I have compiled a separate selection of egg-free recipes here.
Well, for those who are not afraid of cholesterol - 11 different recipes for every taste. From them you can definitely choose what you like.
It is important to remember that mayonnaise prepared at home can only be stored for a few days in the refrigerator. it contains perishable raw eggs.
In this recipe we will share a secret that will help you stop being afraid of using raw eggs. A delicious sauce is prepared in a matter of minutes from simple ingredients and turns out very tender and airy.
- Egg – 1 pc.
- Salt, sugar - 1/4 teaspoon each
- Vegetable oil – 150 ml.
- Table mustard (ready) – 1/2 teaspoon
- Lemon juice – 1 tbsp. spoon
1. Pour boiling water into a deep bowl and place the egg in it with a spoon for 1 minute. After this, transfer the egg to ice water to stop the protein coagulation process.
Attention: in order not to be afraid to use raw eggs, place them in boiling water for 1 minute.
2. Break the egg into a blender bowl, add salt, sugar, mustard, beat the egg for 15-20 seconds.
3. Without stopping the whipping process, begin to add vegetable oil to the bowl in a thin stream. Beat for about 30-40 seconds more.
4. Only after the mass begins to thicken, add lemon juice and beat for another 5-10 seconds. The sauce is ready. Bon appetit!
How to make delicious mayonnaise with quail eggs
Mayonnaise is easy to make at home. And we ourselves can give them any taste we like, using our favorite seasonings and quality products.
The peculiarity of this recipe is that instead of chicken eggs we will add quail eggs. Quails are not infected with salmonellosis. Their body temperature is several degrees higher than that of chickens, so the likelihood of quail contracting this disease is much lower. At least that's what the internet says. Although, just to be sure, I also keep quail eggs in boiling water. Salmonella die at a temperature of 60° C.
To prepare we will need:
- Quail eggs – 6 pcs.
- Salt, sugar - to taste
- Mustard – 0.5 teaspoon
- Wine vinegar – 0.5 teaspoon
- Red and black pepper, sesame – a pinch
- Cold pressed olive oil – 1 teaspoon
- Olive oil – 2 tbsp. spoons
1. Crush red, black pepper and sesame seeds in a mortar.
2. Break the eggs into a blender, add mustard, vinegar, salt, sugar and beat.
3. Continuing to beat in a thin stream, add oil.
Below you can watch a detailed video recipe for making mayonnaise with quail eggs.
The dish is ready, bon appetit!
Cooking in a blender with citric acid
If you don’t have lemon on hand to make your favorite homemade mayonnaise, you can safely replace it with citric acid.
To prepare we will need:
- Egg – 2 pcs.
- Salt – 1 teaspoon
- Sugar – 2 teaspoon
- Vegetable oil – 400 ml.
- Mustard – 1 teaspoon
- Warm water – 2 tbsp. spoons
- Citric acid – 1/4 teaspoon
1. Dissolve citric acid in warm water. We wait for all the crystals to dissolve, because... If they get into the oil undissolved, they will remain crystals.
2. Pour our solution into a blender cup and carefully beat the eggs into it so that the yolk does not break.
Attention: eggs must be at room temperature.
3. Start beating the eggs and adding mustard to them. Add oil in a thin stream so that the total volume of liquid in the blender glass is 500 ml. The mass will increase in volume, keep this in mind when choosing the container in which you are going to cook.
4. Beat until thick. This mayonnaise can be stored in the refrigerator for several days in a closed container.
Try it, you will succeed!
How to make homemade mayonnaise with sour cream
In this recipe we prepare a sauce based on sour cream or yogurt. Yes, this is not a real, not a classic version of cooking, but that doesn’t make it any less tasty. A great sauce alternative for those who don't eat eggs.
This sauce is delicious for dressing salads, serving with grilled vegetables, noodles, potatoes and many other dishes.
Also, this recipe does not require a blender.
To prepare we will need:
- Salt – 1/2 teaspoon
- Sugar – 1/2 teaspoon
- Ground pepper – 1/2 teaspoon
- Olive oil – 2 tbsp. spoons
- Soft, aromatic mustard – 1 teaspoon
- Mustard with grains – 1 teaspoon
- Sour cream or yoghurt 8% fat – 400 ml.
- Lemon juice – 1/2 teaspoon
1. For the base, use sour cream or full-fat yogurt without flavorings or additives.
2. Add two types of mustard to the base: one is not spicy, aromatic, and the second is in grains.
3. Add lemon juice or any vinegar, sugar, salt and black pepper. Mix all ingredients with a spoon.
4. At your request, you can add your favorite flavoring and spicy additives to this sauce. It can be horseradish, herbs, turmeric, paprika, any spices and spices, garlic.
This homemade mayonnaise or sauce can be stored in the refrigerator for a week.
Be healthy!
Very tasty recipe with avocado
What kind of mayonnaise should I eat so as not to go on a diet later? After all, the calorie content of a regular one will be 600-700 kcal. in 100 gr. For you now, a recipe for slim women. A delicious sauce for an unforgettable taste of your dishes!
In general, watch the video below for a detailed recipe with the inimitable master chef Marco Cervetti.
To prepare we will need:
- Lemon juice – 1/2 pcs.
- Boiled rice – 2 tbsp. heaped spoons
- Avocado – 1 pc.
- Flaxseed oil – 2 tbsp. spoons
1. For cooking, use ripe avocado fruits. Cut them in half and place the pulp in a blender bowl.
2. We need soft rice; unpolished rice is not suitable for us. Place the boiled rice in the blender after the avocado.
3. Squeeze lemon juice there. Be careful not to accidentally get lemon seeds into it, they will taste bitter.
4. Add vegetable oil: flaxseed or your favorite.
5. Whisk everything and get a vitamin-rich, healthy sauce.
There is no need to worry about salmonella or allergies with this sauce. It can be used for sandwiches, salads, vegetables.
Cooking Provencal in a blender with vinegar
Well, sometimes you can give yourself the freedom to eat calories, but on condition that they are unusually tasty calories.
To prepare we will need:
- Egg – 1 pc.
- Salt – 1/2 teaspoon
- Sugar – 1 teaspoon
- Vegetable oil – 200 ml.
- Olive oil – 50 ml.
- Table mustard – 1/2 teaspoon
- Lemon juice – 1 tbsp. spoon
- White vinegar, wine – 1 teaspoon
- White pepper (optional)
1. Pour the egg into a blender glass, being careful not to break the yolk.
2. Add vegetable and olive oil. Olive oil should be no more than 1/4 of the volume of the rest of the vegetable oil.
3. Then add salt, sugar, white pepper, mustard and vinegar (apple, wine, regular) or lemon juice.
4. Immerse the blender in the glass with the ingredients to the very bottom, covering the yolk with it. Turn it on at high speed and do not raise it up until half of the liquid turns into an emulsion.
5. Then you can lift the blender in the glass and continue beating until a thick mayonnaise is formed. It is advisable to use a blender of good power.
The result is a rich Provençal.
Homemade mayonnaise with milk
Another recipe without raw eggs. It is prepared with milk and yogurt. Take note and cook for a change.
The consistency of this sauce is the same as regular sauce, but it tastes lighter.
To prepare we will need:
- Mustard – 1 teaspoon
- Salt – 1/2 teaspoon
- Milk – 100 ml.
- Vegetable oil – 200 ml.
- Apple cider vinegar – 1.5 tbsp. spoons
- Unflavored yogurt – 150 ml.
1. In the recipe, you must strictly observe the proportion: 2 parts butter to 1 part milk.
2. It is better to use odorless vegetable oil. Combine butter and milk in a blender bowl and beat.
3. Add apple cider vinegar or any other vinegar, mustard and salt to the resulting thick mass. Beat a little more with a blender.
4. A very simple and quick recipe for mayonnaise, it tastes like store-bought mayonnaise.
5. You can add yogurt to the finished sauce to reduce calories and make the taste more varied. Mix with yogurt using a spoon.
If you wish, you can add herbs, garlic and all your favorite ingredients.
The most delicious recipe for making mayonnaise without eggs
Hearty sauce with vegetable protein. Again, a recipe without eggs, which tastes practically no different from the usual one - based on beans.
For those who are afraid of beans due to gas formation - advice:
- First, rinse the beans with cold water and soak them for 12 hours. For every glass of water, add about a teaspoon of lemon juice. The water should completely cover the beans.
- Drain and rinse the beans.
- Fill the pan with water 3 fingers above the level of the beans. The first water that boils must be drained, the beans should be rinsed and then boiled in new water. Salt at the end.
You need to work hard on the beans, but then nothing will ruin your day).
To prepare we will need:
- White beans, boiled or canned – 1 cup
- Bean decoction – 2 tbsp. spoons
- Mustard – 1 teaspoon
- Salt – 1 teaspoon
- Sugar – 1.5 teaspoons
- Lemon juice – 1 teaspoon
- Curry, white pepper, Provençal herbs - 1/2 teaspoon each
- Vegetable oil – 100 ml.
1. Pour the beans along with the broth into the blender bowl.
2. Use a blender to grind it to a puree. Add salt, sugar, spices, lemon juice and mustard.
3. Pour in vegetable oil. Beat the sauce with a blender until smooth. When testing for thickness, keep in mind that the sauce will thicken in the refrigerator. Bon appetit!
Video of making the most delicious mayonnaise
In this recipe we will use only yolks; the remaining whites can be used for an omelette. Based on the quantity of ingredients, the finished sauce is enough to prepare a large feast. You can take proportionally less ingredients: as much as you need.
It is not recommended to store homemade mayonnaise in the refrigerator for a long time; raw eggs are a perishable product.
To prepare we will need:
- Eggs – 5 pcs.
- Lemon – 2 pcs.
- Mustard – 2 teaspoons
- Vegetable oil – 500 ml.
- Salt – 1.5 teaspoons
- Sugar – 2.5 teaspoons
Below you can watch a detailed video recipe for step-by-step preparation of the most delicious homemade mayonnaise.
1. We use only yolks in the composition, pour them into the blender bowl. Immediately add salt, sugar, mustard and beat with a blender.
2. Use odorless vegetable oil in the proportion: 100 ml per yolk. vegetable oil.
3. Pour in the oil in a thin stream without stopping whisking.
4. Next you can add acid - lemon juice. After this, the sauce will lighten and turn into a thick mass.
We have a thick, delicious mayonnaise! Bon appetit!
DIY Lenten mayonnaise
In this recipe we will prepare a starch sauce without eggs. Using starch will make it low in calories.
To prepare we will need:
- Starch – 1.5 tbsp. spoons (can be corn or potato)
- Water or vegetable broth – 200 gr.
- Vegetable oil – 200 gr.
- Mustard – 1 teaspoon
- Sugar – 1 teaspoon
- Salt – 1/2 teaspoon
- Lemon juice or vinegar – 2 teaspoons
1. Pour 2/3 of the entire liquid (water or vegetable broth) into a ladle and put it on the fire to bring to a boil.
2. Pour starch into the remaining 1/3 of the liquid and mix it thoroughly with a spoon to dissolve until smooth. Pour the dissolved starch into the boiling liquid.
3. Stirring constantly, brew jelly from starch. Cool the finished jelly to room temperature.
4. When the jelly has cooled, it will become quite dense in consistency. Pour it into a blender bowl, add salt, sugar, lemon juice, mustard and vegetable oil.
5. Lower the blender to the bottom of the glass and beat the jelly without lifting the blender from the bottom for at least 1 minute, until the mass turns into a homogeneous, white emulsion. If you raise the blender too early, the mayonnaise may separate.
If suddenly your mass does stratify, you need to brew a new portion of starch, cool it, and add it to the previous stratified mass, and beat everything again with a blender.
Our mayonnaise sauce is ready.
Bon appetit!
Recipe for raw foodists from seeds
Seed mayonnaise? I don't think you expected this recipe. But in essence, vegetable oil is made from the seeds - the basis for it. But you can wash these seeds, sort them out and be sure that no debris other than seeds has gotten in there.
Sunflower seeds are a very healthy product! 100 grams contain more than 130 percent of the daily value of tocopherol (vitamin E), which is needed to support the functioning of the heart and blood vessels, clarity of thought and the beauty of skin and hair.
If desired, you can add any spices, mustard, garlic to this sauce.
To prepare we will need:
- Sunflower seeds – 2/3 cup
- Lemon – 1/2 pcs.
- Salt - to taste
- Fresh any greens (parsley, dill, cilantro, arugula or other greens)
1. Wash the seeds with running cold water and soak them in water overnight. You can soak the seeds in the morning, it will even be better because... You can change the water several times throughout the day.
2. After 8-9 hours, wash the seeds. During this time they may even hatch, which is good. We put them to work.
3. Load the seeds into the blender bowl, add salt, add chopped fresh herbs and lemon juice. Pour in cold water to cover the seeds.
4. Using an immersion blender, grind everything until smooth.
5. You can season salads with this sauce or spread it on sandwiches. It is stored in the refrigerator for several days.
Excellent live food without heat treatment!
Try it. Bon appetit!
Making mayonnaise at home
The difference between store-bought mayonnaise and homemade mayonnaise is that homemade mayonnaise turns out to be fatty and high in calories, while in the store you can choose mayonnaise of any fat content. Homemade mayonnaise is more suitable for salads and for spreading it on bread and is not suitable for baking or frying; homemade mayonnaise is also not suitable for, since at high temperatures mayonnaise breaks down into its components (vegetable oil is separated, the yolks curdle ).And here is a vivid example of this.
But one plus is that we prepare homemade mayonnaise from natural products, which is what we all strive for, to eat natural products. Making mayonnaise at home is not difficult.
To make homemade mayonnaise, we use only homemade fresh eggs. My mother, for example, has chickens and she makes mayonnaise with eggs “literally from the chicken.” But unfortunately, my mother lives very far from us, we live in the city and we have to buy eggs at the rural market from grandmothers, but it’s not always possible to buy fresh eggs at the market, even from grandmothers. This is precisely why we make mayonnaise very rarely. Yes, and you won’t eat homemade mayonnaise with a spoon every day, just like store-bought mayonnaise, otherwise it could be caused by your liver or stomach. And we prepare salads for the holidays, but sometimes we make a holiday for ourselves on an ordinary weekday and prepare a salad, and it’s also very tasty if you spread a piece of fresh, crispy baguette with homemade mayonnaise, but again, you shouldn’t eat mayonnaise with a baguette every day, since mayonnaise is like no high-calorie product.
We prepared mayonnaise according to my mother’s recipe (a little later I will share my mother’s mayonnaise recipe), but this is the first time we have made it with yolks. Today in our kitchen we are conducting whole experiments on making homemade mayonnaise; we will try to prepare mayonnaise with vinegar by whisking it. And we’ll make the second one with the addition of lemon juice and beat it with a mixer, and then compare which mayonnaise tastes better. Chefs say that classic Provencal mayonnaise must be prepared with vinegar; lemon juice does not give the piquancy to Provencal mayonnaise that vinegar does. Well, let's try this and that and see.
How to make homemade mayonnaise
Recipe for homemade mayonnaise No. 1.
2 egg yolks (room temperature)
1 teaspoon mustard
1 tablespoon vinegar 9%
1 teaspoon sugar
a pinch of salt
300 ml. vegetable oil.
Mayonnaise can be whipped using a mixer, blender or a simple whisk; I use a regular whisk.
As for vegetable oil, you can use regular refined vegetable oil, or you can mix sunflower and olive oil mixed in a 1:1 ratio; pure olive oil will make mayonnaise taste bitter, and it is also not suitable to use unrefined vegetable oil to make homemade mayonnaise.
Before preparing mayonnaise, we wash the eggs under running water, dry them, carefully break the egg in the middle and separate the yolks from the whites, be sure to smell the broken egg, because we use raw yolks and they should not have any foreign smell.
Today I make mayonnaise using 9% vinegar.
First, let's prepare the ingredients for making mayonnaise, I have regular mustard, not dry, homemade eggs, regular refined sunflower oil.
We separate the yolks from the whites, I accidentally got damaged when separating the whites from the yolks, well, such troubles can happen. Add a teaspoon of mustard to the yolks.
Then add a pinch of salt and one full teaspoon of sugar.
This is how my mayonnaise turned out.
Take a clean jar and put the mayonnaise in the jar, close the lid and put it in the refrigerator.
Now I will try to make mayonnaise using lemon juice and add a little more sugar, beat the mayonnaise with a mixer.
Homemade mayonnaise with yolks. Recipe
Recipe for mayonnaise No. 2.
1 tablespoon sugar
1 teaspoon mustard
a pinch of salt
half a lemon (a medium-sized lemon makes 2 tablespoons of lemon juice)
2 tablespoons of boiled water at room temperature.
0.300 ml. vegetable oil
We add boiled water to mayonnaise so that our mayonnaise does not separate.
Let's prepare all the ingredients to make delicious mayonnaise.
Add yolks, mustard, salt and sugar to the bowl in which we will beat mayonnaise.
We need 0.300 ml of vegetable oil.
Beat the ingredients while pouring in half the oil in a thin stream.
When we have poured half the oil into our mayonnaise (150 ml), we add one or two tablespoons of boiled water at room temperature; do not use hot water under any circumstances, otherwise the yolks will simply cook.
Now we will need to add the juice of half a lemon, two tablespoons of lemon juice come out of half a medium-sized lemon, make sure that no seeds get into the juice.
Lemon juice should be added to the mayonnaise and again, in a thin stream, continuing to whisk, pour in the rest of the vegetable oil. I show in the photo what we get, unfortunately I couldn’t take a photo of how I pour in the vegetable oil.
This is what we got for mayonnaise, this is a close-up shot.
Mayonnaise prepared with lemon juice turns out to be more delicate in taste and not as sour as mayonnaise prepared with vinegar; we like sweet and sour mayonnaise, adding a spoonful of sugar it turns out just like that. In my opinion, the second mayonnaise recipe is simply perfect. Only when preparing it is necessary to observe all proportions.
This mayonnaise is delicious spread on a loaf or baguette, and we added mayonnaise prepared according to the first recipe to the salad.
This mayonnaise can be safely stored in the refrigerator for 5 days. The optimal temperature for storing homemade mayonnaise is about 6 degrees. But it’s better when homemade mayonnaise is prepared no earlier than half an hour before serving.
How to make delicious homemade mayonnaise. Recipe
My mom's homemade mayonnaise recipe.
3 chicken eggs
1 teaspoon sugar
1 teaspoon mustard
1 tbsp. spoon of vinegar 9%
a pinch of salt
0.800 ml vegetable oil
First of all, she adds eggs, mustard, sugar, salt and 200 ml of vegetable oil to a bowl, and beats everything with a mixer. Then add the rest of the vegetable oil in a thin stream and continue whisking, adding a spoonful of vinegar at the end. This amount of ingredients yields about one liter of mayonnaise. On holidays and birthdays, my mother prepares 3-4 liter jars of this mayonnaise and dresses salads with this mayonnaise. Mom usually has a lot of guests.
For example, you can replace chicken eggs with quail eggs, or replace one chicken egg with four quail eggs.
I also want to say that you can add spices, seasonings, herbs, garlic, black pepper to homemade mayonnaise, you will get an interesting, tasty and not entirely ordinary combination.
For example, you can add fresh dill, parsley and even basil to mayonnaise, the mayonnaise will acquire a spicy taste and aroma, such mayonnaise can go well with fish dishes.
You can squeeze garlic into mayonnaise through a press; such mayonnaise will acquire a certain piquancy and will be tasty if you spread such mayonnaise on a piece of fresh crispy baguette, and it will also go well with all meat dishes. Or you can peel a clove of garlic, crush the clove with a knife and grind it well with salt and put this garlic in a bowl in which you will beat the mayonnaise.
You can also finely grate hard cheese into mayonnaise; such mayonnaise will also be very tasty and suitable as a dressing for vegetable salads or just with regular fresh vegetables.
You can also grate lemon zest into mayonnaise, this also produces a very unusual taste and this mayonnaise is suitable for fresh vegetables or fish dishes.
And if you love olives, then you can chop the olives very finely and mix them with mayonnaise, such mayonnaise acquires, one might say, southern notes in taste.
You can add Provençal herbs to the bowl (or other dish) in which you will prepare mayonnaise and prepare mayonnaise with Provencal herbs, you get a unique and piquant taste of mayonnaise, it is suitable as a sauce for salads.
But you must remember that mayonnaise should not be consumed by people suffering from diseases of the gastrointestinal tract, and especially during periods of exacerbation of diseases. Due to the high content of vegetable oil, mayonnaise should not be consumed by people watching their weight, because mayonnaise is a fairly high-calorie product.
Do you make homemade mayonnaise and what kind of mayonnaise do you like best, using whole eggs or just yolks, with vinegar or lemon juice? If you have made homemade mayonnaise, please share your success. Did you like the taste of homemade mayonnaise? Or maybe you have your own recipe for making homemade mayonnaise?
Mayonnaise has long taken its place in cooking. Store shelves are abundantly filled with various versions of this sauce, but they all have practically nothing in common with the original version, because modern manufacturers have begun to include many flavoring additives, preservatives and other harmful components.
That is why many housewives began to make their own mayonnaise at home. It includes only natural ingredients, the main ones being vegetable oil and fresh eggs. To give a pronounced taste, additional sugar, mustard, and lemon juice can be added.
The calorie content of the product is approximately 450 kcal per 100 g, but the figure can vary significantly depending on the percentage of fat content and can reach 800 kcal. Classic Provençal with a fat content of 67% has approximately 650 kcal per 100 g. Let's look step by step and with photos on how to prepare mayonnaise at home using several recipes.
Traditional option
This recipe is very simple and requires little time to implement. For the sauce to turn out correctly, all ingredients must be at room temperature.
Grocery list:
- One fresh egg;
- Sunflower oil – 200 ml;
- Sugar – 2 teaspoons (not full);
- Mustard – 2 small spoons;
- Freshly squeezed juice from half a lemon;
- Salt and pepper – a pinch.
Step-by-step cooking scheme:
- Beat the egg into a blender glass or into a round bowl with high sides. Add sugar and salt, mustard here, then season and squeeze out the juice from the lemon;
- Mix all ingredients thoroughly with an immersion blender. Without stopping the beating process and without lifting the device from the bottom of the container, gradually and slowly add oil (you can also use a mixture of sunflower and olive). This is a very important point, because if you pour out all the oil at once, the finished product will separate. The greater the amount of this component, the thicker the sauce;
- Beat homemade mayonnaise in a blender until the mixture reaches a thick, uniform consistency. This will take literally a few minutes;
- After completing the process, it is advisable to place the product in the refrigerator for some time. After this, it can be included in your favorite dishes.
Mayonnaise dressing made at home is better suited for dishes baked in the oven (for example, for everyone’s favorite French meat) than its store-bought counterpart. During heat treatment, it will delaminate less and retain its uniformity.
Thick on yolks
In this recipe, mayonnaise is prepared using a mixer. All ingredients should be at room temperature, and it is better to use homemade eggs with large orange yolks.
Grocery list:
- Any mustard and sugar - 2 teaspoons each;
- Vegetable oil – 370 ml;
- Fresh yolks – 2 pcs;
- Lemon juice or vinegar – 2 tablespoons;
- Pepper and salt are on the tip of the knife.
Cooking instructions:
- You need to carefully crack the eggs, separate the whites from the yolks and pour the latter into a deep bowl, add salt and pepper, add sugar and mustard. Beat all ingredients with a mixer until smooth;
- Gradually add oil. Regular sunflower oil can be combined with 1/4 share of olive oil. You shouldn’t add more, otherwise the finished product will be bitter. Initially, add a couple of spoons of butter so that while whipping it is thoroughly mixed with the egg mass. Then, without stopping whisking at high speed, add the rest;
- A couple of minutes before it’s ready, squeeze out lemon juice or add the same amount of apple cider vinegar and mix with a mixer for a few more minutes until smooth.
Lenten option
This recipe is suitable for people who are fasting, because it does not contain eggs.
You will need:
- Fresh milk – 200 ml;
- Lemon juice – about 2 tablespoons (you can adjust the amount to taste);
- Vegetable oil – 400 ml;
- Mustard - a couple of small spoons;
- Salt and pepper to taste.
Prepare lean mayonnaise step by step:
- Fill a tall bowl with warm milk and sunflower oil at room temperature and knead for several minutes using a mixer or whisk;
- After reaching thickness, add mustard and lemon juice. You can also include your favorite spices. Then the sauce will be more original and tasty. Knead all the ingredients together for another three minutes;
- At the final stage, we put the finished product in the refrigerator for a while so that it hardens and sets a little.
Diet option
These instructions for preparing a light mayonnaise dressing are suitable for people on a diet and maintaining a healthy diet. The finished product does not contain sunflower oil, which adds calories and “heaviens” the sauce.
Grocery list:
- 2 boiled egg yolks;
- Natural yogurt – 100 ml (homemade with sourdough and milk is perfect);
- Mustard powder or ready-made mustard – 2 teaspoons;
- Lemon juice - approximately 2 tbsp. spoons;
- Salt;
- Spices (optional).
Cooking process:
- Pour the yogurt into a blender bowl with high sides, add the finely mashed yolks and knead for several minutes;
- Add mustard, squeeze out lemon juice, add seasonings as desired and add salt. Lovers of bright flavors can supplement the recipe with finely chopped herbs or olives. All ingredients must be thoroughly mixed again until smooth.
Garlic mayonnaise sauce
This original recipe for delicious mayonnaise will appeal to lovers of spicy and piquant things.
Components:
- Garlic – 6 cloves;
- Egg yolks (raw) – 3 pcs;
- Vegetable oil – 700 ml;
- Freshly squeezed juice from one lemon;
- Pepper and salt.
Cooking diagram:
- Cut the garlic cloves in half and fry in a frying pan until golden. But you can also bake them in the oven;
- Beat the yolks, after salting them;
- Without stopping the beating process, gradually add a few tablespoons of oil. When the mass becomes dense, add some lemon juice and, continuing to beat the mixture at high speed, add the remaining oil. When it’s finished, squeeze out the remaining contents of the lemon, add salt and pepper to the mixture and mix it thoroughly again;
- Pass the browned garlic through a press and place in a common container;
- The finished mayonnaise with garlic must be carefully mixed and placed in the refrigerator for a certain period of time to harden.
This is not a complete list of homemade mayonnaise recipes. To prepare it, you can use various unusual combinations of ingredients and add your favorite spices or seasonings. In short, the field for experimentation is quite extensive. Try making your own mayonnaise sauce from natural ingredients, and you will give up the store-bought equivalent once and for all.
Video: Recipe for classic homemade mayonnaise
Let's cook today 3 options for homemade mayonnaise- one of the most popular sauces.
Many people believe that mayonnaise is a very harmful product and there is some truth in this, especially if you use it without restrictions and don’t think about what the store-bought sauce is made from.
What if mayonnaise cook at home without any “chemistry” from available and healthy products, and at the same time not abusing them, then we will get not only tasty and tender sauce, but also completely natural.
To make homemade mayonnaise we will need:
List of ingredients:
Olive mayonnaise “Provencal”
- 1 egg
- 200 ml. vegetable oil
- 50 ml. olive oil
- 2 tbsp. white wine vinegar
- 1 tsp Sahara
- 1/2 tsp. salt
- 1/2 tsp. mustard
- white pepper (optional)
Mayonnaise on yolks with lemon juice
- 3 yolks
- 250 gr. vegetable oil
- juice of 1 lemon (2 tbsp)
- 1.5 tsp. Sahara
- 1 tsp salt
- 1 tsp mustard
Mayonnaise without eggs with milk
- 150 ml. milk
- 300 ml. vegetable oil
- 1 tbsp. l. lemon juice (vinegar)
- 2 tsp Sahara
- 1 tsp salt
- 1 tsp mustard
HOMEMADE MAYONNAISE, 3 step-by-step recipes for mayonnaise at home:
So, let's get started, let's get started olive mayonnaise "Provencal", for this we will use an immersion blender.
Carefully beat the egg into a blender glass, being careful not to damage the yolk.
Pour in your favorite oil (sunflower, corn, rapeseed, cottonseed, etc.) I use refined sunflower.
Add olive oil; according to the recipe, it should be no more than 1/4 of the total amount of oil, otherwise the mayonnaise will taste bitter.
Place prepared mustard, preferably Dijon, into a glass.
Add salt, sugar and white pepper.
Pour in white wine vinegar; instead of vinegar, you can use regular vinegar, apple or lemon juice.
The blender can then be raised and stirred vigorously until a smooth sauce is formed.
The greater the power of your blender or mixer, the simpler and easier it is to prepare mayonnaise.
Our Provencal olive mayonnaise is ready; it only took 3 minutes to prepare.
Pour fresh yolks, preferably from home-made eggs, into a tall glass or bowl, add ready-made mustard, add salt and sugar.
Turn on the mixer and beat at high speed for 30 seconds.
Then, without ceasing to beat, pour in refined sunflower oil in small portions in several stages, beating well each time, and the mass will begin to thicken and lighten.
The thickness of mayonnaise directly depends on how much oil you add.
The more oil, the thicker the mayonnaise.
Now add lemon juice and beat well again until a smooth sauce is obtained.
After adding acid, the mass becomes even lighter.
It took me 6 minutes to prepare it.
Due to the use of yolks from domestic eggs, mayonnaise acquired a yellowish-cream color and a very delicate consistency, as befits mayonnaise.
I note that to successfully prepare mayonnaise, you need to use products at room temperature, so do not forget to remove them from the refrigerator in advance.
Now let's prepare an easy one eggless mayonnaise with milk
Pour milk, vegetable oil into a blender bowl, add mustard, and add salt and sugar.
Lower the blender to the bottom of the glass and beat the mixture at maximum speed until a homogeneous emulsion is obtained.
Mayonnaise at home is prepared very quickly, literally in a matter of minutes, it must be stored in the refrigerator, in a closed container for no more than 3 days, so you should not prepare it in large quantities for future use.
Then add lemon juice and beat a little more.
This sauce took me less than 3 minutes to prepare.
This version of mayonnaise is completely no different in taste and consistency from store-bought.
So, friends, I showed you 3 basic recipes for making mayonnaise.
But this sauce has many derivatives.
Mayonnaise can be mixed with yogurt, sour cream, add gherkins, herbs, garlic, paprika, olives, capers, lemon zest, as well as tomatoes, onions and sweet peppers.
Mayonnaise is not only a dressing for salads and appetizers, it is used to prepare cold dishes from meat, fish, poultry, for some hot dishes, and all kinds of baked goods are also prepared with its addition.
Try making mayonnaise at home and choose your favorite flavor.
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HOMEMADE MAYONNAISE, 3 recipes for mayonnaise at home - video recipe:
HOMEMADE MAYONNAISE, 3 recipes for mayonnaise at home - photo:
Mayonnaise has become a favorite ingredient for many housewives. If previously all salads, borscht, and stews were seasoned with real thick sour cream, now for some reason many people find it tastier and easier to use this particular sauce.
And nowadays you won’t find any number of options on store shelves. This product is prepared with olive oil, avocado oil, quail eggs, and yolks alone. There are even “light” low-calorie options.
So you can choose whichever one you want. However, more and more often they began to prepare this sauce at home.
For example, just recently I had to prepare a festive dinner for late guests. And at some point I discovered that there was no mayonnaise or sour cream at home. And then a recipe for homemade mayonnaise surfaced in my memory, which is prepared in a matter of minutes, and is much healthier than the “chemical-laden” store-bought one.
This noble sauce is really easy and simple to prepare at home! The main thing is that all its components are fresh and at room temperature.
Let's consider the classic version of preparing a basic homemade product. It can be prepared using a regular whisk, but it is still recommended to use an immersion blender to speed up the process.
We will need:
- Sunflower oil - 150 ml.
- Egg – 1 pc.
- Lemon juice - 1 tbsp. l.
- Salt, sugar - 0.5 tsp each.
Preparation:
1. Crack and break a fresh egg into a tall container and immediately add salt and sugar.
If you want to get the famous taste of “Provencal”, then immediately add 0.5 tsp. ready-made mushy mustard - it will add a hint of bitterness.
2. Immerse the blender in the container and thoroughly beat the contents until smooth.
3. Continuing to beat the egg mixture, add butter in a thin stream until the consistency of the desired thickness is achieved.
The less sunflower oil you pour, the more liquid the substance will be. Therefore, if you like a rich product, so that the spoon stands, add the entire specified amount of oil.
4. Add lemon juice to the thickened mass and continue whisking for about another minute so that the juice mixes with the egg-butter mousse until smooth.
5. Transfer the resulting product into a tightly sealed glass container and cool.
And even if such mayonnaise is stored for only a few days, you will be sure that no preservatives, stabilizers or artificial colors are mixed in there.
Plus, when you cook yourself, you have freedom of creative expression. And you can add various seasonings, spices and other ingredients that will allow you to achieve incredibly tasty and unusual flavor combinations.
How to make mayonnaise without eggs in a blender
Without heat treatment of eggs, there is always a risk of contracting salmonella. In this regard, many housewives do not risk cooking anything with raw eggs.
However, it turns out that you can make a great product without eggs. And what’s more, it turns out so tasty that the whole family happily devolves it on both cheeks!
Don't believe me! Judge for yourself!
We will need:
- Milk - 150 ml.
- Sunflower oil - 300 ml.
- Ready mustard - 1 tbsp. l.
- Lemon juice - 3 tbsp. l.
- Salt – incomplete 1 tsp.
Preparation:
1. Mix butter and milk in a tall container.
Don't forget that absolutely all ingredients must be at room temperature. If you just took them out of the refrigerator, you may not get the sauce of the desired consistency. Moreover, it can also delaminate.
2. Carefully add salt and lower the mustard mixture.
If you like a slightly creamy, velvety flavor, a pinch of sugar won't hurt. It’s better to take mildly spicy mustard.
3. Lower the immersion blender almost to the bottom and beat until a homogeneous emulsion is obtained.
4. Without ceasing to whisk, pour in lemon juice, which will help the mixture thicken right before your eyes to its usual state.
The resulting half liter of this amazing and absolutely harmless favorite food seasoning additive can be stored in the refrigerator in a closed jar for almost a week.
Homemade sauce recipe without eggs in 5 minutes
Did you know that vegetarians also love mayonnaise? Yes Yes! You heard right! But the whole secret is that they use a special vegetarian or lenten recipe, which can even be used during Lent.
In this case, the result is not quite mayonnaise, but more of a sauce. It tastes more like sour notes of lemon.
We will need:
- Olive oil – 50 ml.
- Sunflower oil – 50 ml.
- Lemon juice – 1 tbsp. l.
- Ready mustard – 1 tsp.
- Sugar, salt - to taste (about a pinch)
Preparation:
1. Mix sunflower and olive oil into a single mixture.
2. Mix the prepared mustard with 1 tsp. combined oil and mix thoroughly with a whisk.
3. Slowly add some of the butter into this mixture in small portions and beat well so that the mass does not separate.
If you immediately add oil in large quantities, then the emulsion will separate from the very first steps and this will not be corrected!
4. When half the butter is poured in in small portions, add lemon juice and salt with sugar. Continue beating.
The emulsion will turn slightly white when lemon juice is added, but not much.
5. Gradually add all the remaining butter in small portions, without stopping whisking the contents.
Since the main secret of lean mayonnaise is the methodical whipping of mustard with oil, it can be used even when restricting nutrition for medical reasons and during weight loss diets.
It is also worth noting that this sauce is not too thick. It is more like an emulsion and thickens when stored in the refrigerator.
Prepare mayonnaise in a blender with vinegar
I would never have thought that this delicious seasoning for dishes could be prepared with the addition of vinegar. For some reason, it always seemed that the acid would definitely “boil” the egg. But once I tried this recipe, I can now confidently say that nothing like that will happen and the taste from the slight sourness will only become richer and piquant.
We will need:
- Table vinegar – 1 tbsp. l.
- Egg - 1 pc.
- Mustard - a little less than 0.5 tsp.
- Vegetable oil - 150 gr.
- Sugar, salt - to taste.
Preparation:
1. Break a raw egg into a large container. The mass will increase when churned, and it is important that there is room for it in the container.
2. Add salt, sugar and mustard to the egg.
3. Beat the egg mixture using a special blender attachment at the highest speed until it thickens and becomes a uniform lemon color.
4. Continuing to beat, add a thin stream of sunflower oil. Continue beating until a thick mousse forms.
5. Also pour vinegar in a thin stream, without ceasing to use the blender.
6. Send the resulting mixture to cool for half an hour until it thickens. After which it can be served.
The product turned out thick and appetizing.
Homemade mayonnaise using yolks
The most beautiful and delicate color is obtained if you prepare mayonnaise not from whole eggs, but only from the yolks.
We will need:
- Egg yolk – 2 pcs.
- Sunflower oil – 120 ml.
- Sugar, salt, mustard - 0.5 tsp each.
Preparation:
1. Place salt with sugar, mustard and egg yolks in a wide bowl.
2. Beat them well with a whisk-shaped mixer attachment at low speed.
3. Without ceasing to beat, pour in half the oil drop by drop so that the result is a homogeneous egg-oil mixture.
4. Now you can pour in the remaining oil in a thin stream, constantly making sure that the mixture has time to bind into a homogeneous consistency.
5. As soon as the required thickness appears, pour in lemon juice and mix thoroughly with a mixer at medium speed.
6. Place the prepared mixture into a tightly sealed container and leave to cool.
It is worth remembering that such mayonnaise should be eaten in the first couple of days, before the yolks spoil. And it tastes much better fresh!
Delicious recipe for quail eggs
In recent years, more and more people prefer store-bought plastic packaging of their favorite seasoning with the image of quail eggs. Whether they are actually there is a controversial issue.
But many mothers consider quail eggs much healthier for the body of the younger generation. And the children themselves enjoy eating these little “spotted cockatiels.” This makes cooking at home with kids much more fun.
We will need:
- Quail eggs – 11 pcs.
- Sugar, salt, mustard - 1/3 tsp each.
- Lemon juice – 1 tsp.
- Sunflower oil – 150 ml.
- Ground black pepper – 0.5 tsp.
Preparation:
1. Break the eggs and place them in a blender bowl. Make sure that no shells get inside.
2. You can immediately add sugar with salt, mustard and lemon juice.
3. Beat the egg mixture on maximum for half a minute. You should get a fluffy mass.
4. Pour in vegetable oil and beat thoroughly until thick.
In order to remove the sunflower taste, you can cook from a combination of sunflower and olive oil, and the second should contain no more than a quarter of the total volume of oil.
5. Add a pinch of ground pepper and mix at minimum speed.
6. Cool for 30 minutes and you can eat.
Isn’t it true that the taste is a little different from mayonnaise made with chicken eggs?
How to make mayonnaise with dry mustard in a blender
Most recipes include ready-made mustard. What if there is no such thing in the refrigerator? A good solution would be to use regular dry mustard powder.
We will need:
- Chicken egg – 1 pc.
- Salt, sugar - 0.5 tsp each.
- Mustard powder – 1 tsp.
- Apple cider vinegar - 2 tsp.
- Sunflower oil – 150 ml.
- Olive oil - 150 ml.
Preparation:
1. Mix both oils in a separate large mug.
2. Break an egg into a blender cup.
3. Put mustard powder with salt and sugar there.
4. At medium speed, beat until foamy.
5. Continuing to beat, pour in the combination of oils in a thin stream.
6. Add apple cider vinegar and whisk until thick.
Instead of apple cider vinegar, you can use either wine vinegar or white rice vinegar. But you shouldn’t overuse it - use it at a rate of maximum 1 tsp. for one egg.
7. Transfer to a storage container and place in the refrigerator.
Thanks to the combination of apple cider vinegar and mustard powder, the taste is very close to industrial “Provençal”.
Lenten mayonnaise made from flour
I found another interesting recipe when I wanted something tasty for Lenten week. Surprisingly, but true - an excellent salad dressing can be made using... flour!
We will need:
- Flour – 1 cup.
- Olive oil - 8 tbsp. l.
- Lemon juice - 3 tbsp. l.
- Ready mustard - 3 tbsp. l.
- Salt – 2 tsp.
- Sugar - 2 tbsp. l.
- Water - 3 glasses
Preparation:
1. Pour flour into a saucepan and add 0.5 cups of water.
2. Stir thoroughly to obtain a homogeneous creamy slurry.
Be sure to make sure that there are no flour lumps left, otherwise the taste will be spoiled irrevocably
3. Pour in the remaining water, stirring well.
4. Boil the flour mixture until the first bubbles appear, then remove from the stove and leave to cool.
5. Pour oil into the container. Add mustard with sugar, salt and lemon juice.
6. Carefully move and beat until an airy mousse forms.
7. Continuously whisking, add in parts to the flour mixture.
8. Continue beating until required consistency.
9. Transfer the resulting lean mayonnaise into a clean bowl and cover with a tight lid to prevent air from entering.
The taste is quite unique, very similar to American store-bought for vegetarians, but goes perfectly with vegetables in salads.
How long can you store homemade mayonnaise?
Many people doubt the advisability of storing homemade mayonnaise in refrigerators. Of course, the presence of raw egg yolks makes the prepared sauce very perishable.
The best option is to cook, cool and consume immediately.
But what if you made too much and can’t eat it at once?
According to sanitary standards, it is permissible to store the prepared emulsion in a clean, tightly sealed glass container at a temperature of 4 - 7 ° C, with a maximum humidity of 75%.
Even if these conditions are met, it can be stored for only 3-7 days.
- The minimum period is recommended if the product contains a large number of eggs.
- An average period of 5 - 6 days is recommended if it contains sour cream or milk.
- And the maximum shelf life is allowed only for homemade sauces that do not contain previous components and are prepared with mustard.
So, we have an excellent and inexpensive alternative to store-bought mayonnaise, which we can easily prepare at home from what we almost always have on hand.
And if at the last stage of cooking you add grated cheese, pickles, garlic or chopped herbs, then it will already be a full-fledged restaurant sauce, which the chefs prepare with such skill.
Now that you know how to prepare this sometimes irreplaceable product, you can always do it with ease.
Bon appetit and healthy healthy dressings for your culinary creations!
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