We eat mayonnaise from Julia Vysotskaya at home. Homemade mayonnaise recipe

06.05.2020

Mayonnaise was originally invented by a chef who had nothing left but eggs, mustard and butter. I liked the sauce very much and gained popularity all over the world. However, what can now be found on store shelves only vaguely resembles the original composition. Natural products have been replaced by artificially obtained compounds, stabilizers and flavor enhancers have been added. Therefore, more and more housewives are interested in how to make homemade mayonnaise in order to feed their family only useful products and no added preservatives.

Lemon juice is added to homemade mayonnaise so that it does not spoil for a while, which is a natural preservative and gives the sauce a sour taste. Some recipes allow you to add spices and other products to the composition.

The easiest way to cook

Prepare the following foods before mixing the sauce:

vegetable oil(you can take olive as a basis);
eggs;
vinegar;
salt.

For 1 yolk, take half a glass of oil and a tablespoon of vinegar. Add a little icing sugar and salt. The step-by-step cooking process is as follows:

Separate the yolks from the whites. Transfer the yolks to a rounded bowl (best for whipping mayonnaise). Add a small pinch of salt.
Whisk lightly with a whisk or spatula.
Gradually pour in the oil over a teaspoon and continue to beat.
Once the mixture is thick and smooth, pour in the vinegar. Continue whisking to distribute it throughout the mixture.

Perfectly prepared homemade mayonnaise has a dense structure, it is translucent and has a yellowish tint. If it turns out to be very thick, then it is worth stirring half a glass into the sauce with a whisk boiled water... Remove the eggs from the refrigerator in advance and separate the yolks so that they become room temperature, so the sauce will set better and faster. Use the leftover proteins for other purposes. Vinegar can be substituted for lemon juice, which makes homemade mayonnaise healthier and slightly softer in acidity.

For a richer flavor, add about half a teaspoon of mustard to the yolks. The sauce is bright orange in color and very unusual in taste if you add a small pinch of turmeric to it. Nutmeg will give it an unusual flavor.

In what ways can homemade mayonnaise be mixed

In the above recipe, we deliberately indicated the easiest and most affordable way to mix the sauce - by hand. Connoisseurs home cooking they say that this sauce can be mixed correctly only with your hands. However, there are more simple ways using which you can make homemade mayonnaise:

in a blender (it is best to use the option with a bowl in which the ingredients will mix evenly);
mixer (it greatly simplifies preparation, makes it much faster, and this method does not require much effort, which is very good if you are preparing a sauce for a large banquet).

But if you are cooking in a regular kitchen, where there are no additional tools (which is now rare), then you can try to mix the ingredient with a regular fork. This method is very laborious and the mixture is often not homogeneous.

How to make homemade mayonnaise without eggs

This option is often referred to as lean. You can often hear the opinion that it is enough to replace eggs with a similar powder, and you will get the option that is used in fasting. In fact, this is not the case, and for a long time there has been an analogue of mayonnaise with the complete exclusion of animal products. To prepare it, you will need flour, water, vinegar, mustard, vegetable oil, salt, a little powdered sugar.

Step by step cooking is done as follows:

Sift flour into a small saucepan and add water.
Stir well so that there are no lumps.
Place the mixture on the stove and heat to a boil over moderate heat, stirring occasionally.
Immediately after boiling, remove from heat and let the workpiece cool slightly.
While the brewed flour is cooling, combine the mustard, vegetable oil, and vinegar in a small cup. Beat the mixture with a whisk or mixer (use a low speed) and add a pinch of salt and powdered sugar.
In the cooled mixture of flour and water, add a composition of oil and mustard. Do this gradually and beat all the time.

Once the mixture thickens and lightens, the sauce is ready. They can be used to season salads and other dishes just like ordinary ones.

How to make homemade mayonnaise unusual

Sometimes you want to experiment in your own kitchen and make an original dressing for a variety of dishes with your own original taste. It's simple enough and doesn't require any additional effort from you. It is enough to add additional ingredients to the classic homemade mayonnaise at the last stage:

chopped garlic (it is good to season grated cheese with such a sauce, and use the resulting mass on sandwiches);
spices (curry, paprika, turmeric and seasoning mixes of your choice);
chopped greens;
finely chopped pickle(this option goes well with breaded chicken or fish fillets and cordon blue cutlets).

This is an approximate list, and the final one depends on your imagination. However, it is worth trying new combinations carefully and adding them not to the entire prepared sauce, but to a small part of it and tasting it. If the combination suits your taste and suits the dish you are preparing, then you can add the selected ingredient to the remaining homemade mayonnaise.

Author's cuisine from Julia Vysotskaya

Among everyone who comes up with and translates their culinary ideas into life, Julia Vysotskaya is especially popular, who has been leading a cooking program on television for several years. Her recipes are popular, first of all, because every housewife can cook them. Julia also paid attention to homemade mayonnaise. To prepare it according to the author's method, you will need the following products:

garlic - a couple of cloves;
dijon mustard (it has more delicate taste) - a tablespoon is enough;
4 yolks;
a couple of teaspoons of granulated sugar;
a pinch of salt;
half a liter of vegetable oil;
a couple of tablespoons of apple cider vinegar.

Such a popular sauce as mayonnaise is available for us in any supermarket. But, as you know, the composition of a store product can harm our health, because for its preparation, many manufacturers use various flavors, thickeners and stabilizers. That's why professional chefs, and just housewives try to cook dishes with dressing from natural ingredients.

Making mayonnaise at home with a mixer is quite simple, step by step recipe may involve the use of various spices. For example, you can make it with vinegar, lemon and no lemon, and even find a recipe for a dish for children. And in our article: mayonnaise at home with a mixer, a step-by-step recipe from Julia Vysotskaya, we will tell you how to cook a healthy and delicious sauce for your meals.

Homemade mayonnaise - a step by step recipe from Julia Vysotskaya

TV presenter Julia Vysotskaya, known to many, has her own way of cooking, with vinegar. Place two yolks and two chopped garlic cloves in a container. Then we send a teaspoon of granulated sugar, 1⁄4 teaspoon of salt, half a teaspoon each of Dijon mustard and apple cider vinegar.

Mix the ingredients with a mixer for 10 seconds. Without stopping the mixer, add 175 ml of olive oil in a thin stream and add another 1⁄2 teaspoon of vinegar. We continue to beat for another 15 seconds. Then also carefully pour in the same amount of oil and alter until the mass becomes thick. Ready sauce put in the cold.

Homemade lemon sauce

A step-by-step sauce recipe from Julia Vysotskaya provides for the presence of vinegar, the TV presenter prepares a dressing without lemon. Many housewives deny this seasoning, consider it harmful, especially for children. Therefore, now we will prepare mayonnaise at home with a mixer with lemon, we offer you a step-by-step recipe with a photo.

Take 3 egg yolk, 1⁄2 teaspoon of mustard, 1⁄2 teaspoon of salt and juice of half a lemon. We begin to whisk everything slowly. As soon as the yolks begin to brighten, increase the speed of the mixer and carefully pour in a glass of vegetable (olive) oil. Shake the sauce until cooked through. If the dressing is too thick, you can dilute it with water.

Diet mayonnaise at home with a mixer, step by step recipe

Mayonnaise can be safely added to the list of foods that negatively affect our figure. But there are ideas that will allow us to cook diet sauce... Unfortunately, a step-by-step recipe from Julia Vysotskaya dietary meal we did not find, but we hope that you will definitely take note of the recipes we have proposed. So, we offer you a low-calorie mayonnaise at home with a mixer, a step-by-step recipe with a photo.

In mayonnaise, the main source of all ills is oil. If you exclude it, then the dressing will immediately become a dish with few calories. To prepare such a sauce without oil is quite simple, you need to take boiled yolk, mustard (1 tsp), liquid curd(100 g). Add a little salt, pepper and other spices, beat everything until cooked.

Receive dietary product you can from yogurt. To do this, take thick yogurt (200 ml) and beat it with mustard (1-2 teaspoons), salt and other seasonings. Chopped herbs can be added, which is ideal for salad dressing.

Instead of yogurt, you can use low-fat sour cream (300 ml), which must be whipped together with olive oil (90 ml), mustard (0.5 tsp), lemon juice (1.5 tbsp) and honey (1 tsp ).

1. The finished product should be stored only in the cold and only in a closed container. The shelf life of such a dressing is very limited, it is advisable to consume it within 5-7 days, otherwise it can cause food poisoning.

2. Olive oil it is better to use instead of vegetable, because it gives the dressing a special taste, but unrepeatable aroma add corn oil or safflower oil to your meal.

3. Mustard is used only if you are planning to make Provencal mayonnaise.

4. Homemade mayonnaise is not suitable for cooking hot dishes, as it will simply decompose under the influence of high temperatures.

5. All ingredients to be used in cooking should be at room temperature. This is the only way to get mayonnaise of the correct and desired consistency.

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I suggest you prepare your own homemade mayonnaise, adding a little imagination. It will be a sauce with which the French will not hesitate to serve an exquisite beef tenderloin, which will change an ordinary salad beyond recognition. It is good both on its own and as a base for dozens of other sauces such as remoulade, tartare, a thousand islands and many others.

Combine tomato paste with water, add salt and sugar, stir well. Combine the tomato mass with mayonnaise and mix thoroughly. If desired, you can add a little chopped hot pepper to this sauce.

Use fatter milk for this sauce. Pour milk (it should be at room temperature) and butter into the blender bowl. Beat these ingredients until a thick emulsion forms in the bowl. Then add mustard, salt, sugar and lemon juice. And continue whisking for about a minute.

Homemade mayonnaise step by step recipe from Julia Vysotskaya. All news.

In various (non-culinary, including) books I have come across such an idea that mayonnaise is a sauce in which, according to the classics, proteins, fats, carbohydrates are combined, which at the same temperature give such a wonderful result ... you know which one))) If mustard is optional according to the classics, then where are the carbohydrates? ..

People, adhering to religious traditions or those who want to look slim and fit, practically do not use such high-calorie dishes as mayonnaise in their diet.

But, there are lean recipes this sauce, which are allowed in the diet during fasting.

And for people adhering to diets, they will not "spoil" the figure.

The recipe for homemade low-content mayonnaise from Julia Vysotskaya. New details.

Kate. I like cheese mayonnaise... I take regular cheese, grate it and add it to the ingredients of the classic homemade mayonnaise... It turns out very tasty. You can even just spread it on bread and eat. True, the main thing is not to get carried away.

This recipe dates back to Soviet times, when the stores were full of crabs and thin slices of mackerel fillets, and Ocean offered recipes, including mackerel pouches with prunes and mayonnaise! it

In the above recipe, we deliberately indicated the easiest and most affordable way to mix the sauce - by hand. Connoisseurs of home cooking say that this sauce can be mixed correctly only by hand. However, there are simpler ways that you can use to make homemade mayonnaise:

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Now switch the device to high speed and literally add a few drops of butter and beat. And so you need to pour in the whole glass of oil. Next, switch the blender to low speed and add lemon juice to the mixture. Then add water and continue whisking for about a minute. The cream is ready: chill and serve.

On a note - so that the product turned out more liquid, add 2-3 tablespoons of hot boiled water to the mixture. Transfer the finished sauce to a convenient, clean jar with a lid and refrigerate. Voila, everything is ready! It's time to impress everyone with this mouth-watering product.

Diet mayonnaise according to the recipe of Julia Vysotskaya. All the latest information as of 06.11.2017

Zucchini is the most common summer vegetable that is both healthy and tasty and has a myriad of cooking options. You can do whatever your heart desires with zucchini - stew, fry, and bake in the oven, mixing with other products of your choice.

The main thing is to know when to stop when dressing salad with homemade mayonnaise. It comes out very tasty and you can overdo it both when dressing the salad, and when eating it. But we are reasonable people. Calories should be counted not only when dressing a dish with mayonnaise, but in general, remember this always when it comes to absolutely any food 😊

A small whisk will help you. The yolks should be at room temperature - this is very important! The first 100 ml must be poured literally drop by drop and beat without stopping. Lemon juice add as soon as the consistency becomes too thick. If the mayonnaise will be stored in the refrigerator, pour in 1 tbsp. a spoonful of boiled water, this prevents the eggs from curdling.

The next time you buy something in the supermarket, take a closer look at the packaging. It describes the composition of the factory product. There are so many interesting ingredients in it: preservatives, thickeners, stabilizers, flavorings and other "yes". It is good to learn chemistry using such tablets. So, educate yourself 🙂

Yes, they have compounds that are not found in chicken eggs.

But this does not mean that they are more useful.

In addition, it is believed that no salmonella can be found in quail eggs. This is also a delusion.

However, the taste quail eggs and their nutritional qualities have made them one of the most popular ingredients in a variety of sauces.

And mayonnaise is no exception in this case.

Hello my dear chefs! I won't be mistaken if I say that mayonnaise is such a product that can be found in almost every refrigerator. Some hostesses use it when preparing sandwiches, others for salads. But there are also some lovers who just eat it with bread. I know at least a few of these people. And one of them is my husband 🙂 But shop sauces are not the best way, so I suggest making mayonnaise at home with a blender.

According to Ducan's recipe. The diet, which was developed by the French physician Pierre Ducan, is very popular. It is based on protein foods. But, in the diet of this diet there is a place for mayonnaise. Dukan himself had a hand in his recipe.

You can make homemade mayonnaise in just a matter of minutes using the simplest and most affordable ingredients found in any kitchen. Any dish with the help of such a sauce can be made not only tastier, but also healthier, without any special effort.

The canonical mayonnaise turned out only on the second try, but here you are the one to blame- for people like me, it was specially written that “the yolks should be at room temperature,” for the first time I added it directly from the refrigerator. Bottom line - we eat salads from fresh vegetables with natural homemade mayonnaise, thank you! 😌

Homemade mayonnaise has certain benefits. For example, it does not contain preservatives and other chemical components - stabilizers and flavors - designed to increase shelf life or improve taste. The taste of homemade mayonnaise can always be adjusted and improved during its preparation, and such a sauce will help to reveal the taste of the dish in which it will be used. You can always add herbs or spices and seasonings to homemade mayonnaise at your own discretion by changing their amount. Any dish will turn out better if, during the cooking process, you can slightly tweak the recipe according to personal preferences and preferences.

The canonical mayonnaise turned out only on the second attempt, but here it is my own fault - for people like me, it was specially written that “the yolks should be at room temperature,” for the first time I added it directly from the refrigerator. Bottom line - we eat fresh vegetable salads with natural homemade mayonnaise for a week, thank you! 😌

Mayonnaise - great sauce, which is used for dressing many salads, for making sandwich spreads. I suggest making homemade mayonnaise according to Julia Vysotskaya's recipe. This mayonnaise can be made by whipping the mixture by hand with a whisk, but it's much easier to use a food processor (mixer).

Mayonnaise home video recipe by Julia Vysotskaya. Recent events.

Such a popular sauce as mayonnaise is available for us in any supermarket. But, as you know, the composition of a store product can harm our health, because for its preparation, many manufacturers use various flavors, thickeners and stabilizers. Therefore, professional chefs, and just housewives, try to cook dishes with dressing from natural ingredients.

Making mayonnaise at home with a mixer is quite simple, a step-by-step recipe may involve the use of various spices. For example, you can make it with vinegar, lemon and no lemon, and even find a recipe for a dish for children. And in our article: mayonnaise at home with a mixer, a step-by-step recipe from Julia Vysotskaya, we will tell you how to make a healthy and tasty sauce for your dishes.

Homemade mayonnaise - a step by step recipe from Julia Vysotskaya

Homemade lemon sauce

A step-by-step sauce recipe from Julia Vysotskaya provides for the presence of vinegar, the TV presenter prepares a dressing without lemon. Many housewives deny this seasoning, consider it harmful, especially for children. Therefore, now we will prepare mayonnaise at home with a mixer with lemon, we offer you a step-by-step recipe with a photo.

Take 3 egg yolks, 1⁄2 teaspoon of mustard, 1⁄2 teaspoon of salt and the juice of half a lemon. We begin to whisk everything slowly. As soon as the yolks begin to brighten, increase the speed of the mixer and carefully pour in a glass of vegetable (olive) oil. Shake the sauce until cooked through. If the dressing is too thick, you can dilute it with water.

Diet mayonnaise at home with a mixer, step by step recipe

Mayonnaise can be safely added to the list of foods that negatively affect our figure. But there are ideas that will allow us to make dietary sauce. Unfortunately, we did not find a step-by-step recipe from Julia Vysotskaya for a dietary dish, but we hope that you will definitely take note of the recipes we have proposed. So, we offer you a low-calorie mayonnaise at home with a mixer, a step-by-step recipe with a photo.

In mayonnaise, the main source of all ills is oil. If you exclude it, then the dressing will immediately become a dish with few calories. To prepare such a sauce without oil is quite simple, you need to take boiled yolk, mustard (1 teaspoon), liquid cottage cheese (100 g). Add a little salt, pepper and other spices, beat everything until cooked.

You can get a dietary product from yogurt. To do this, take thick yogurt (200 ml) and beat it with mustard (1-2 teaspoons), salt and other seasonings. Chopped herbs can be added, which is ideal for salad dressing.

Instead of yogurt, you can use low-fat sour cream (300 ml), which must be whipped together with olive oil (90 ml), mustard (0.5 tsp), lemon juice (1.5 tbsp) and honey (1 tsp ).

2. It is better to use olive oil instead of vegetable oil, because it gives the dressing a special taste, but corn or safflower oil will give your dish a unique aroma.

3. Mustard is used only if you are planning to make Provencal mayonnaise.

4. Homemade mayonnaise is not suitable for cooking hot dishes, as it will simply decompose under the influence of high temperatures.

5. All ingredients to be used in cooking should be at room temperature. This is the only way to get mayonnaise of the correct and desired consistency.

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Mayonnaise is an excellent sauce with a worldwide reputation. Many salads and appetizers cannot be imagined without this delicious, rich sauce. A lot of criticism has been expressed in his address, regarding his fat content and unhealthy. Of course, mayonnaise is a high-calorie product. But if you use it only for refueling vegetable salads, then there are not so many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

V classic version mayonnaise consists of the following products: olive oil or sunflower oil, egg yolks, mustard and vinegar. There is nothing harmful in these products. Then where did this myth come from? Manufacturers make harmful sauce, trying to save on quality, natural products and increase its shelf life.

Commercial mayonnaise contains preservatives, flavor enhancers, flavors and colors. Egg powder or soy lecithin can be used instead of natural yolks. Starch, emulsifiers and much more are added that have nothing to do with classic recipe this sauce.

Conclusion - you need to learn how to make a useful mayonnaise yourself. It is not difficult to prepare it. A wonderful recipe for homemade mayonnaise is offered by the famous presenter Yulia Vysotskaya. It is prepared exclusively from natural, high-quality products.

Mayonnaise recipe from Julia Vysotskaya

Ingredients

Chicken eggs - 2 pcs.
Dijon mustard - half a teaspoon.
Refined sunflower oil - 250 gr.
Apple cider vinegar - a tablespoon.
Garlic - 2 prongs.
Sugar is a teaspoon.
Salt - a quarter teaspoon.

Preparation

Products can be whisked with a whisk. But it is much more convenient and faster to do this in a food processor.
Separate the yolks from the whites. No proteins are needed. And send the yolks to the mixer bowl.
Peel the garlic and grind it in a mortar until gruel, add to the yolks.
Put in salt, mustard. sugar and half vinegar. Turn on the mixer and whisk. Not for long, about 10 seconds.
Now it is the turn of the oil. It must be poured in a very thin stream, whipping constantly. If you beat it with a whisk, you will have to add the oil almost drop by drop.
Once half of the oil has been added, add the remaining vinegar. Beat for a few seconds.
Then, without ceasing to beat gradually, add the remaining butter. The mass will begin to thicken very quickly and will take on the appearance of your usual sauce.
Delicious, homemade mayonnaise from Yulia Vysotskaya is ready.
Transfer mayonnaise to a glass jar and refrigerate.

The taste of the sauce is very rich, it is fragrant and thick and will perfectly suit the products that you are used to eating with mayonnaise. But at the same time, there are no harmful additives in it and if you use it only as a dressing. then this will slightly increase the calorie content of the finished dish.