Technology for making homemade mayonnaise. The easiest homemade mayonnaise recipe. Basic homemade mayonnaise recipe

1. All ingredients should be at room temperature.
2. If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color. Eggs bought in a regular store will make light mayonnaise.
3. Prepare mayonnaise with sunflower oil or a mixture of olive and sunflower oil in a ratio of 1: 1, or better yet 1: 2 or 1: 3. If you use only, especially extra virgin, the sauce will be bitter.
4. If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. This same method can be used to save the sauce if the mixture does not thicken when whipped. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
5. To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
6. Ready-made homemade mayonnaise is stored in a hermetically sealed container for no more than 4–5 days.

4 homemade mayonnaise recipes

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The ingredients can be whipped in two ways: with a blender or mixer. In both cases, the sauce turns out tasty and aromatic, but both options have their pros and cons.

It's easier to make mayonnaise with a blender because you can use whole eggs. The sauce prepared with a mixer will be thicker, but you will have to spend time separating the yolks from the whites.

Ingredients

• 2 raw eggs;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• 2 teaspoons mustard;
• 250 ml vegetable oil;
• 1 tablespoon lemon juice.

Break the whole eggs into a tall, not too wide container, such as a jar or a special blender glass. Do this carefully so that the yolks do not spread. Add salt, sugar and mustard.

Lower the blender to the bottom and beat the mixture until smooth. Then, moving the blender up and down and continuing to beat the mixture, pour in the oil in a thin stream.

When the sauce thickens, add lemon juice and beat the mayonnaise with a blender again.

A quick way to make a thick sauce from whatever you probably have in your kitchen. It will turn out no worse than mayonnaise with mustard.

Ingredients

• 2 raw egg yolks;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• ½ teaspoon vinegar 9%;
• 150 ml vegetable oil.

Preparation

Place the yolks in a tall, narrow container. Add salt, sugar and vinegar. Instead of table vinegar, you can use it, then the mayonnaise will be softer.

Pour in the oil and, placing the blender at the bottom of the container and without moving it, beat the mixture for about 3 minutes. When the sauce begins to thicken, start moving the blender up and down to mix the ingredients evenly.

The sauce prepared according to this incredibly simple recipe turns out to be quite thick and has a delicate creamy taste.

Ingredients

• 150 ml milk of any fat content;
• 300 ml vegetable oil;
• 2–3 teaspoons mustard;
• 2 tablespoons lemon juice;
• ½ teaspoon salt.

Preparation

Pour milk and butter into a tall, narrow container. Blend the mixture with an immersion blender for a few seconds. You should get a thick mass. Add mustard, lemon juice and salt and whisk again until smooth.

This unconventional but delicious sauce is a great option for those who don't want to use raw eggs and vegetable oil.

Ingredients

• 3 boiled yolks;
• 2 teaspoons mustard;
• 300 g fat sour cream;
• ½ teaspoon salt.

Preparation

Add mustard to the yolks and mash with a fork until smooth. Add sour cream and salt and mix thoroughly so that no lumps remain.

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 alternative to sauce 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:

1. 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.
2. Drain and rinse the beans.
3. 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 and this 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!

Mayonnaise is the most popular sauce all over the world today. It is used to dress salads, served with side dishes, and even added to desserts. Learn to cook it with us, the taste will pleasantly surprise you.

It is much easier for our people to buy a package of this sauce in a store than to prepare it at home themselves. Although this will take at most five minutes, it is still difficult for some. And in vain.

As they say, only God knows what is included in a store-bought product. And this should already encourage you to make homemade sauce. Do you think there's a lot of useful stuff there?

And the sauce that you prepare with your own hands will definitely be of high quality. At least because you will know what is included in its composition. Moreover, you will be confident in the quality of all products.

If mayonnaise must contain yolks or whole eggs, then it is important to know that the purchased packaging contains only dry yolk.

And there is much less of it in the sauce than there should be. In addition, this sauce not only contains a lot of water, but it makes up the majority of the sauce. And if you've cooked it before, you know that 80% of the sauce should be oil.

Convincing or are you still unsure about cooking yourself? If yes, then just remember the back of the mayonnaise package: preservatives, stabilizers, emulsifiers, dyes. These components in the composition will definitely not bring any benefit to your body.

Here you can get the recipe for Sunflower salad with chips

Classic recipe

• 260 ml oil (vegetable);
• 5 g mustard;
• 1 egg;
• 15 ml lemon juice.

Calories – 610.

How to make mayonnaise at home:

How to make mayonnaise with yolks in a blender

• 5 g mustard;
• 3 yolks;
• 2 g salt;
• 4 g sugar;
• 160 ml vegetable oil;
• 25 ml lemon juice.

Calories – 656.

Algorithm of actions:

1. Place the mustard in a deep container, add the yolks, salt and sugar;
2. Beat the mixture well until it becomes homogeneous;
3. Start adding oil one spoon at a time, bringing the mixture to a homogeneous consistency;
4. When the mass has become homogeneous, pour in the rest and thoroughly beat the sauce;
5. At the end, add citrus juice and beat everything with a blender again.

• 2 g sugar substitute;
• 30 ml Vaseline oil;
• 5 g mustard;
• 3 g salt;
• 1 chicken egg;
• 15 ml lemon juice.

Cooking duration is 10 minutes.

Calories – 199.

The process of preparing homemade mayonnaise according to Dukan:

1. Break the egg into a bowl and beat it well with any available tools;
2. Gradually begin to pour in the oil, without ceasing to beat the mixture;
3. When the sauce acquires a uniform color and consistency, add citrus juice;
4. Mix the ingredients and add sugar substitute, mustard and salt;
5. Whisk the sauce again and it's ready.

How to make mayonnaise with mustard powder using a mixer

• 215 ml oil;
• 1 egg;
• 5 g sugar;
• 30 ml lemon juice;
• 3 g salt;
• 5 g mustard powder;
• 1 pinch of black pepper.

Cooking time: 10 minutes.

Calories – 479.

Sequencing:

1. Break an egg into a container for preparing the sauce and immediately add sugar, citrus juice, salt, mustard and black pepper, that is, everything except one important ingredient;
2. Start beating this whole mass using an immersion blender until smooth;
3. Gradually begin to pour the oil into the already homogeneous mass and do not stop whisking it;
4. When all the components are combined together, the mayonnaise can be considered ready.

Recipe for mayonnaise with milk at home

• 315 ml of any oil;
• 5 g mustard;
• 160 ml milk;
• 3 g salt;
• 5 g sugar;
• 15 ml lemon juice.

Cooking time: 5 minutes.

Calories – 495.

Preparation:

1. Pour milk and butter into the bowl to create mayonnaise;
2. Start beating the ingredients until thick, repeating down and up movements with the blender;
3. Next, remove the immersion blender from the sauce to add salt, sugar, mustard and lemon juice;
4. Beat the mass again to obtain a now homogeneous taste;
5. When the goal is achieved, the sauce is ready.

Spicy mayonnaise with garlic

• 3 pieces of garlic;
• 2 eggs;
• 10 g sugar;
• 5 g salt;
• 10 ml apple cider vinegar;
• 345 ml oil.

Cooking time: 10 minutes.

Calories – 572.

Procedure:

1. Peel the garlic, place it under a press and then immediately into the bowl;
2. Break the eggs into the garlic, add sugar and salt;
3. Pour in the vinegar and blend with an immersion blender until smooth;
4. After this, begin to pour in the oil in a thin stream and do not stop whisking the sauce at this time;
5. It is necessary to ensure that the tastes and aromas mix and become one.

How to make homemade mayonnaise from yogurt

• 120 ml yogurt;
• 1 lemon;
• 2 yolks;
• 110 ml oil;
• 10 g mustard.

Cooking time – 10 minutes.

Calories – 262.

Cooking method:

1. Squeeze about one tablespoon of juice from the lemon and pour it into a container;
2. Place the yolks into it, add salt and sugar and add mustard and yogurt;
3. Use a blender or whisk to bring the mixture until smooth;
4. Then start adding oil, slowly pouring it into the container, whisking while doing so;
5. When the sauce becomes smooth and thickens, it is ready.

Homemade mayonnaise with quail eggs

• 4 quail eggs;
• 220 ml olive oil;
• 5 quail yolks;
• 20 ml lemon juice;
• 5 g Dijon mustard.

Cooking time – 5 minutes.

Calories – 616.

Cooking method:

1. Break the eggs into a bowl, add yolks;
2. Whisk it all a little into a light foam;
3. Pour citrus juice, add mustard;
4. Next, blend all ingredients with a blender until smooth;
5. Start adding butter one spoon at a time, constantly whisking the sauce;
6. When the mass has already become homogeneous, you can pour in the rest and beat until thick;
7. At the end, add salt and sugar to taste, you can even add black pepper;
8. Beat and taste, if necessary, add more specific ingredients.

Recipe for homemade mayonnaise with boiled yolks

• 4 boiled yolks;
• 15 ml vinegar;
• 7 g salt;
• 430 ml oil;
• 5 g sugar;
• 10 g mustard.

Cooking time: 30 minutes.

Calories – 647.

Cooking method:

1. Place the egg yolks in a bowl for preparing mayonnaise;
2. Add sugar and salt and use a fork to grind the ingredients into a paste;
3. Start beating the yolks, adding a little oil to them;
4. When half has already been poured in, add vinegar and continue whisking the future sauce;
5. Next, pour in the remaining oil and bring the mayonnaise to a consistency;
6. When it's ready, stir in the mustard and you're done.

Ways to solve possible problems

One of the most common problems with making mayonnaise is that the sauce becomes too thick. The culprit is, of course, the oil. It is this that makes the mass dense, thick and heavy. Therefore, if you “overbeat” the mass, you need to add literally a little boiled water to it to make it thinner.

And, of course, the other side of the coin. Where would we be without her? It often happens that the mass is not too thick, but, on the contrary, too liquid.

In this case, as you might have guessed, you need to add more oil. But pour it in carefully and little by little so as not to overdo it.

Well, the most popular problem with the sauce is that it separates. Why? The main reason is that all the ingredients are placed in a container at once and they try to whisk it all together. This is the main mistake. We talked about this in every recipe, but it’s probably worth repeating again.

Oil is added little by little or at the end, when all the components have already turned into a homogeneous mass.

Recipes are recipes, and mayonnaise is a must-try after cooking. Do not forget that each of us has our own taste and salt, for example, may be too little or, conversely, too much.

To avoid this, add spices to taste. It's better to add a little more than to throw it all away because the taste is ruined.

If we have convinced you that you need to know how to cook the sauce at home, then immediately choose one of the recipes to try. Then try the next one and so on to find your favorite on our list.

Another recipe for homemade mayonnaise is in the next video.

Mayonnaise, which is so disliked by supporters of healthy eating and idolized by bachelors, is just a sauce of French origin, prepared on the basis of eggs and vegetable oil. Mayonnaise itself is not a harmful product, despite its fat content and calorie content, but thanks to preservatives, stabilizers, emulsifiers and modified starch, it, in fact, won the fame of a “harmful” salad dressing, which was blamed for excess weight, cellulite and indigestion stomach. But there is a way out - prepare and enjoy an appetizing, healthy, aromatic and delicious sauce, generously flavoring any dishes with it.

How to make delicious homemade mayonnaise?

There are a huge number of recipes for making homemade mayonnaise - at home you can make classic fatty sauce, diet mayonnaise, and seasoning with various additives. Contrary to the popular belief that making mayonnaise at home is a very complicated process, you can debunk this myth in practice using our tips. We will tell you in detail about the various technologies for preparing this dish, so that you can see for yourself that preparing mayonnaise is simple and easy!

Take 2 eggs and 400 g of vegetable oil (sunflower or olive), 1 tbsp. l. lemon juice or vinegar (apple, wine, grape, balsamic), salt, sugar, pepper to taste and beat everything with a mixer, blender or regular whisk, although you will have to beat it by hand a little longer. An important point is that the blender attachment should be positioned at the bottom of the container so that the sauce can be whipped faster. Before your eyes, the mass will begin to thicken and turn white; all that remains is to add mustard (then you will get Provencal), garlic, herbs, spices and herbs - according to taste and desire. Now you finally know, the benefits of which are obvious, and there is no harm, except for extra centimeters on the waist, if you get carried away and eat too much.

Making low-calorie mayonnaise at home

The recipe for light homemade mayonnaise without cholesterol is even simpler - instead of eggs you need to take milk, and use lemon juice as a thickener, which instantly turns liquid milk into a thick mass. Light mayonnaise can be prepared with cottage cheese and potato starch - in this case, it is better to replace half of the oil specified in the recipe with vegetable broth cooked with celery, carrots, onions, mushrooms and parsley root. Jelly is cooked in the broth, which is then whipped with butter - and diet mayonnaise is ready!

If, in the process of preparing the famous sauce, you have questions about why homemade mayonnaise turns out to be liquid and does not thicken even after ten minutes of whipping, why it is not very tasty or too strong, then you did something wrong or did not take into account the differences between homemade mayonnaise from the store.

• Homemade mayonnaise is not very white because it does not contain dyes, and country egg sauce takes on a yellow tint.
• You can use only yolks to make mayonnaise, which, when combined with oil, quickly form a thick emulsion.
• Quail eggs make a more delicate and healthy mayonnaise.
• If the mayonnaise remains runny, add a little more lemon juice to it, but do not overdo it so that it becomes sour, or put the sauce in the refrigerator - mayonnaise usually thickens faster in the cold.
• Mayonnaise that is too viscous can be diluted with a teaspoon of water (or a little more) - the taste will not be affected!
• Cold milk is used for mayonnaise, since warm milk froths worse, and all other products indicated in the recipe should be at room temperature.
• To get a more piquant sauce, mustard should be replaced with mustard powder.
• Some mayonnaise recipes that are prepared at home contain caraway seeds, cumin, coriander, various types of peppers, paprika, and herbes de Provence. This sauce can be enriched with any spices, obtaining new flavors for different dishes.
• You should not make mayonnaise based only on olive oil, otherwise it will taste bitter - be sure to dilute it with refined sunflower oil.
• Many housewives are interested in how long homemade mayonnaise can be stored in the refrigerator - usually this period does not exceed two weeks, unlike store-bought sauce, which does not lose its properties for months - thanks to preservatives!

After the first tasting of homemade mayonnaise, you will no longer want to buy its store-bought equivalent, because you get used to quality food too quickly!

The product will be packaged in plastic containers (buckets) of various capacities: from 500 ml - for retail; up to 5 liters – for catering establishments (cafes, canteens, kitchens). The market niche for mayonnaise is a regional and affordable product in the “economy” category.

 

Assessment of business prospects

The fairly high popularity of mayonnaise and a large number of consumers are the reasons why the mayonnaise market in Russia is one of the largest in the world. Thus, according to UkrAgroConsult estimates, the volume of mayonnaise consumption in Russia last year exceeded 750 thousand tons. And the market itself has more than doubled over the past 10 years. The potential audience can be divided into two groups - retail clients (B2C sector) and corporate clients (B2B sector). The lion's share of product sales (up to 95%) will go to the direct end consumers of mayonnaise - Russians who buy it at various retail outlets.

The main sales points for mayonnaise are now markets, pavilions, linear retail, as well as food supermarkets and hypermarkets. In this case, it is necessary to take into account regional trends: for example, if in the markets of Moscow, St. Petersburg and other large cities the demand for mayonnaise is gradually moving to the retail chain format, then in the regions markets or ordinary grocery stores dominate.

Separately, it should be said about possible niches for small and medium-sized mayonnaise producers. At the moment, the market in the “average” and “above average” price categories is firmly occupied by leading brands - TM “Makheev”, TM “Sloboda”, TM “Moscow Provencal” and TM “Ryaba”. These brands have strong marketing support and firmly hold their positions.

In this regard, there are not many free niches left for new manufacturers, but they still exist.

• Firstly, this is a regional niche for mayonnaise in the lower and budget categories. The main emphasis should be on promotion through non-chain retail - trade pavilions, markets, convenience stores, etc. outlets.
• Secondly, prospects for new manufacturers are opening up in fairly narrow and specific niches. In particular, these could be mayonnaises with some new and unusual flavors - since the traditional tastes “Provencal” and “olive” are firmly occupied by leading brands.
• Thirdly, additional prospects are opening up due to the B2B niche, which is formed by regional catering enterprises - canteens, cafes, as well as companies engaged in the production of custom salads and other dishes that include mayonnaise.

Production technology and necessary equipment

Mayonnaise is an “oil in water” emulsion made from refined deodorized oils, with the addition of emulsifiers, as well as various flavorings and spices. The technological process for preparing mayonnaise, the requirements for it and for the main starting components are regulated GOST 30004.1-93 "Mayonnaise. Technical conditions".

The following raw materials are used in production:

• sunflower, soybean, olive or corn oil;
• egg powder;
• powdered cow's milk (whole or skim);
• sugar, table salt, soda, mustard powder;
• acetic acid and water;

In order to obtain a final product with improved taste and consistency, it is allowed to add additives and stabilizers, the list of which is also determined by GOST.

General mayonnaise production process diagram consists of 10 stages, the first of which is the preparation and dosing of components. From which, in the second and third stages, egg and mustard-milk paste are made, respectively. The next steps are adding oil, and making, first, a vinegar-salt solution, then a coarse and, finally, a fine emulsion. In essence, this is ready-made mayonnaise, which is subsequently packaged in containers, placed on transport vehicles and sent to the finished product warehouse.

Equipment set

For small and medium-sized businesses, the Russian market offers a fairly large selection of equipment with appropriate productivity.

For example, the Russian company NPP Elf 4M offers the supply of affordable lines for portion production of mayonnaise for small businesses.

More productive equipment that meets the needs of medium-sized businesses is offered by the Russian manufacturer INOX.

In addition to the main production equipment, a business needs a cold storage room to store finished products. Considering that product shipments will be made 2 times a week, the chamber should provide storage for 3.5 days of production and have a volume of about 10 m3. A camera of this size from a Russian manufacturer costs about 118 thousand rubles.

Feasibility study of the project

The capital costs of starting a business are

• purchase of a line for the production of mayonnaise IPKS-0401 (capacity 1100 kg per day) - 621 thousand rubles;
• delivery, installation and launch of the production line - 100 thousand rubles;
• Purchase of a freezer - 118 thousand rubles.
• preparation and overhaul of production premises - 500 thousand rubles;
• creating a monthly supply of raw materials (butter, egg powder, milk, additives) and plastic containers - 500 thousand rubles.
• Registration of activities, coordination with the SES, other expenses - 200 thousand rubles.

Total investment for mayonnaise production: 2,039,000 rubles.

Calculation of revenue and profitability

The standard productivity of the line is 1100 kg of products per day.

Provided the site operates 250 days a year and reaches 50% of production capacity, 137.5 tons of mayonnaise will be produced per year.

The wholesale price of budget category mayonnaise (50% fat) in plastic packaging is around 50 rubles per 1 kg. Annual revenue from the sale of mayonnaise will be 6.85 million rubles, net profitability 20%, payback 18-24 months.

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