How to make mayonnaise at home. Homemade mayonnaise: a classic recipe for a delicious thick homemade mayonnaise, which cannot be distinguished from a purchased one, Soviet recipes for Provencal mayonnaise and dietary mayonnaise at home with a blender and a whisk

29.11.2019

How to make delicious homemade mayonnaise? How to make sure that the sauce does not stratify and whip well, it turns out thick and homogeneous? It's very simple - you need a blender, the order in which you place your products and only 5 minutes of your time. Today you will learn how to make mayonnaise with a blender at home - step by step recipe and accurate adherence to advice guarantees results the first time!

Why is homemade sauce better than store-bought sauce?

Hand-made mayonnaise differs from store-bought natural taste, special tenderness and lightness. The purchased product is more viscous due to thickeners and starch, its consistency is denser and heavier.

Homemade mayonnaise:

Natural and safe - contains only natural products, without flavor enhancers, "eshek" and other chemicals;
Quick to prepare - it will take literally 5 minutes, that is, less time than a trip to the store;
Unique - each housewife can change its taste and consistency at its discretion.

It is better to cook mayonnaise yourself, then you will definitely be sure of its composition and harmlessness to the body. And do not worry about the shelf life - the sauce will stand perfectly in the refrigerator for 3 to 5 days (than fresh eggs, the longer the shelf life).

Blender or whisk?

Making homemade mayonnaise with a blender is a pleasure! Just a couple of clicks of a button, and the thick sauce can already be used for dressing all kinds of salads, as a marinade or a base for cooking more complex dishes... Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.

A blender is another matter. It will eliminate the need to stir the food for a long time and persistently until smooth, whitening and thickening, and besides, there will be no spray all over the kitchen. Even the simplest model, not equipped with high speeds and special attachments, will do. If there is no bowl for an immersion blender, then you can use other dishes - a tall glass or a container of small diameter, narrow and high, with sides. It is very important that the “leg” of the appliance grabs most of the dishes, then everything will churn up quickly and 100% will not delaminate.

Choose quality and always fresh food. Chicken eggs must be selected, from a trusted manufacturer, always fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it is quite possible to use a whole egg, so that later you do not have to think about where to put the remaining proteins.

Mustard can be any mustard, spicy or mild, uniform or grains. It is more convenient to use the finished product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.

Lemon juice is ideal for making homemade sauce... It gives it a special taste and pleasant aroma, whitens it. If suddenly there is no lemon in the refrigerator, then it can be replaced with table, apple or wine vinegar- the amount is selected individually, part of the vinegar can be poured in at the initial stage, and the rest at the very end of cooking, adjusting the acid to your liking. Standard for 1 egg is added from 0.5 to 1 tsp. vinegar.

It is best to use vegetable oil as the main component, necessarily refined, odorless. Olive oil has a special taste, so if you decide to add it to the sauce, then use it not as a base, but in a mix with sunflower oil: the ratio for 150 ml of sunflower is 50 ml of olive. Then the mayonnaise will turn out not too harsh, with a barely perceptible, noble bitterness in the aftertaste.

Three rules of delicious mayonnaise

Good mayonnaise will only come from products. room temperature, so be sure to remove everything you need from the refrigerator beforehand.
Do not break the order of laying the food: first, beat in an egg with salt, sugar, mustard, then pour in the freshly squeezed lemon juice and add oil at the very end.
Vegetable oil always add in small portions and only into a well-beaten egg mixture, then the mayonnaise will not stratify.

The density of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you have poured into it. The more oil you add, the thicker the sauce will end up. If you overdo it and the mayonnaise is too dense, you can dilute it with 2-3 teaspoons of boiled water.

Ingredients

selected chicken egg 1 pc.
table mustard 1 tsp
sugar 1 tsp incomplete
table salt 1/3 tsp
lemon juice 1 tbsp l.
refined vegetable oil 200 ml

How to make mayonnaise with a blender at home

Food should be warm, at room temperature. I wash a large egg with warm soapy water to remove the risk of salmonellosis. I drive it into a blender bowl (or another narrow and tall container).
I add salt and sugar. Salt will need 1 large pinch, sugar - 1 incomplete teaspoon.
I put ready-made mustard from a jar - I add 1 heaped teaspoon. If you are cooking for the first time, put 0.5 tablespoons first, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your liking.
I place the submersible apparatus in the bowl so that the blender rests properly on the bottom. What for? When he whips, he "pulls" down the entire mixture from above, turning it into a homogeneous emulsion.
Begin to beat the mixture at low speed. All components will combine to form a delicate foam.
I add lemon juice (or vinegar, but to a lesser extent). You can squeeze the lemon directly into the bowl as long as it is pitted. Beat again at low speed to combine the lemon juice with the rest of the ingredients.
As you can see in the photo, the amount of foam will increase, covering almost the entire leg of the blender. This means that you can already gradually add vegetable oil.
Little by little, literally 1 tablespoon each, I pour in the oil, without stopping to work with a blender. As soon as a portion of the butter has combined with the beaten egg mixture, add the next one and so on until the sauce thickens - in general, the process will take no more than 2 minutes.
Transfer the finished sauce to a gravy boat or to a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator for cooling, after which it can be used for its intended purpose.

This is the easiest homemade mayonnaise recipe. It can be cooked with a blender with all sorts of additives: garlic, pepper, olives, capers, and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can be. Enjoy your meal!

Mayonnaise sauces have a large assortment and are widely used in cooking. Lovers of gastronomic masterpieces serve them on the table to various types of dishes - meat, vegetable, first and second. Salads are seasoned with sauce, and light and not too fatty ones are used in diet menus. In addition, mayonnaise is often used to create spicy pickles for chicken and pork. Nowadays, there are many unique recipes for sauces that are prepared based on various foods. How to make mayonnaise at home, for salad, cabbage rolls, and even a lean version, read below.

Classic mayonnaise is prepared on the basis of natural food without adding spices. It has a thick consistency and an unusually pleasant taste. In combination with other dishes, it does not interrupt their taste, but only gives a certain appetizing note.

To prepare it you will need:

200 grams of vegetable oil;
50 grams of vinegar 9%;
40 grams of egg yolk;
a pinch of salt and sugar.

First, the yolks should be separated from the protein mass. Add salt and sugar to the yolks. The ingredients are whipped with a blender or by hand until a white mass is formed. Then oil is gradually poured in small volumes. Vinegar is added to the whipped mass and beat for 10 minutes. It turns out a thick homogeneous mass. The sauce is stored in a tightly closed container. Served with borscht, stuffed cabbage rolls.

Note! Sauce prepared according to any recipe must be kept in the refrigerator. It deteriorates quickly at room temperature.

Cooking with quail eggs

As a rule, eggs are included in mayonnaise according to the classic recipe. They give a yellowish tint and give the product bulk and splendor. Try to replace chicken eggs quail.

For mayonnaise on quail eggs you will need:

10 grams of mustard, sugar, lemon juice and dry dill;
half a glass of refined oil;
½ tsp salt, pepper;
6 quail eggs.

First you need to prepare all the ingredients. The eggs are gently broken and added to the blender container. Sugar, salt and all the necessary spices are added to it. Whisk the contents for 15 seconds. Then gradually add vegetable oil in small portions. It creates an elastic consistency for the base. Over time, the mass will thicken. After completing all the necessary steps, add lemon juice and dill. Then beat everything again and transfer to a container.

Lean pea mayonnaise at home

Pea groats give the dish unusual flavoring notes. We recommend at least once to try mayonnaise prepared in such a special way. This sauce is perfect for pureed soups and vegetable salads. It can also be used in diet menus.

Pea mayonnaise requires the following ingredients:

100 grams of pea flakes;
200 grams of water and vegetable oil;
salt, sugar - to taste.

The composition of lean mayonnaise is extremely simple, and, importantly, it is prepared in a matter of minutes, if you do not take into account the preparation time of the products themselves. Pea flakes should be cooked for half an hour. The resulting mixture should be grinded in a blender until a homogeneous consistency is obtained. If necessary, you can add water. Pour vegetable oil into any dish and add pea mash... Beat the whole mass and add spices. Beat everything again for a couple of minutes and the pea sauce is ready.

Recipe for making cottage cheese

Mayonnaise should be prepared in a slightly unusual way - by rubbing. The taste of the curd sauce is extremely delicate and light. This recipe is perfect for dressing diet salads, light vegetable and meat broths, mashed soups.

First, prepare the products:

200 grams of fresh cottage cheese;
100 grams of milk;
40 grams of yolk;
a tablespoon of mustard;
lemon juice.

First of all, combine cottage cheese, milk and yolks. The components should be grinded and poured in small portions olive oil... Then add mustard, salt and lemon juice. The prepared mass should be rubbed through a fine sieve. The curd delicacy is ready and can be consumed.

Important! Use only fresh ingredients for cooking! Otherwise, spoiled ingredients will spoil both the taste of the final dish and its benefits for the body.

With vinegar

Exactly acetic acid helps to thicken the consistency of the sauce while whipping. We suggest you try the simplest recipe vinegar mayonnaise.

Prepare the components in such quantities:

2 chicken eggs;
a teaspoon of balsamic vinegar, salt and sugar;
20 grams of allspice;
a glass of sunflower oil.

Prepare everything first. necessary ingredients, laid out on the work surface so that they are at hand. Put eggs, sugar and salt in a blender. Beat all ingredients for a few minutes. Add pepper, balsamic vinegar to the mass and mix again. Pour into a bowl in several passes and beat. The process continues until the sour cream consistency is transformed. Then mayonnaise is transferred to any glassware. Put in a cold place for half an hour.

No eggs in milk

Prepared according to this recipe, the mayonnaise will not be as thick as we are used to seeing it. However, it is delicious.

You will need:

half a glass of milk;
300 ml of unrefined oil;
a spoonful of mustard, salt;
50 grams of lemon juice;
any spices you want.

Food must be laid out on the table in advance so that they acquire the same room temperature. 40-60 minutes will be enough. V separate container pour milk and butter. Beat the products in a blender until a uniform color is formed. Then add all the necessary spices and beat again. The mayonnaise is ready to eat.

Vegetarian mayonnaise - step by step recipe

Mayonnaise is suitable for vegetarians and fasting people. It will also be a great substitute for those who want to adjust their menu in order to lose weight.

It includes:

a teaspoon of mustard;
100 grams of lemon juice;
half a glass of vegetable oil;
a pinch of salt and sugar;
water.

The main ingredients in the recipe are mustard and vegetable oil. First you need to mix the mustard and a few drops of oil. Beat everything well with a whisk, hand blender or fork. Then, in small volumes, add the remaining amount of the same ingredients, without stopping whipping. The procedure must be repeated several times. After thickening of the main components, add salt, sugar and lemon juice, whisk for the last time. The mass turns out to be very thick and is used for dressing salads.

Provencal at home

Provencal is a mayonnaise familiar to every housewife. It has been used as a dressing for many salads for a long time. Its taste does not overpower other dishes, while at the same time it adds an original touch to the dish.

The Provencal mayonnaise recipe includes the following products:

half a glass of vegetable oil;
2 egg yolks;
a tablespoon of acetic acid;
1/2 teaspoon of mustard, salt and sugar.

Put yolks, salt, sugar and mustard in the container. Beat all products until they are completely dissolved. To obtain a thick mayonnaise, it is necessary to pour in the oil in small portions, whisking constantly until a thick mass forms. Then add vinegar and beat for another 2 minutes. Various spices can be added to mayonnaise if desired. If it is very thick, dilute it with water.

On a note. The sauce made with a blender is thicker than with manual whipping. Plus, the manual process will take longer.

Original garlic mayonnaise

Spicy Garlic Mayonnaise - What Could Be Better For Enriching The Flavor meat pancakes, Ukrainian borscht, chicken broth and mashed soups, pancakes, chicken cutlets etc. But you never know dishes can be combined with this sauce!

Garlic mayonnaise contains:

1.5 liters of olive oil;
3 eggs;
15 cloves of garlic;
salt, ground pepper and paprika to taste.

Twist the garlic through a meat grinder or a special press. Separate the yolks from the proteins, and grind in glassware with the addition of garlic. Then transfer the mass to a blender and beat. Add olive oil in a light stream, continuing the process. At the end, add all the spices and beat. The sauce is the best addition to any dish.

Cheese

Cheese mayonnaise has been loved since ancient times. Delicate taste goes well with fresh vegetables in salads, it is great for cooking homemade shawarma, hot dogs and hamburgers, deliciously complements poultry dishes. They also prefer to serve it with various side dishes.

List of components:

a glass of "Russian" or "Parmesan" cheese shavings;
half a glass of olive oil;
50 grams of lemon juice;
1/2 teaspoon mustard, salt and ground pepper.

In a glass bowl, mix finely chopped cheese, butter, lemon juice and spices. All ingredients are whipped in a blender until smooth. The finished product is cooled before serving. Serve in gravy boats, sprinkle with very finely chopped dill.

Only experienced chefs know how to make mayonnaise at home. After all, there is no need for ordinary housewives to prepare such a fragrant sauce on their own. This is due to the fact that today it can be found not only in large supermarkets, but also in small shops. However, it should be noted that making mayonnaise at home does not take a lot of time. In this regard, experienced chefs recommend doing it yourself, and not purchasing a ready-made flavored product.

General information

Before talking about how to make mayonnaise at home, you should tell what such an ingredient is and what it is for.

Mayonnaise is perhaps the most popular sauce that can be added to almost any dish. This ingredient came to our country from Europe, more precisely from France. Once it was consumed only freshly prepared. But due to the rapidly growing popularity, they began to procure it for future use very soon. Mayonnaise is now sold in all stores.

How to make homemade mayonnaise?

Making the mentioned sauce yourself is not as difficult as it seems at first glance. All that is required is to acquire the right ingredients and then carefully process them.

So, before making mayonnaise at home, you should prepare the following ingredients:

large village eggs - 7 pcs.;
refined sunflower oil - 800 ml;
ready-made mustard - 20 g;
vinegar 3% table - 150 ml;
granulated sugar - about 20 g;
fine sea salt - about 15-20 g (to taste).

Preparation of ingredients

Making mayonnaise can take you 30 to 60 minutes. And before you start mixing all the ingredients, you should carefully process all the products. To do this, you need to break the chicken eggs and separate the whites and yolks into different dishes. Moreover, we do not need the first component, so you can safely freeze it, and then use it to prepare any dough. As for the yolks, it is recommended to leave them at room temperature so that they are completely warm. But refined sunflower oil should, on the contrary, be cooled a little in the refrigerator.

Mixing ingredients

How to make mayonnaise at home? To do this, you need to take an enamel or plastic bowl, put warm yolks in it, and then add mustard and fine sea salt... After mixing the ingredients well with a wooden spatula, slowly add pre-cooled (to a temperature of 12-15 degrees) refined sunflower oil... In this case, the vegetable fat should emulsify well, that is, break into small balls, which will be evenly distributed over the yolks.

As a result of such actions, you should get a rather thick and aromatic sauce that sticks well on a spoon. It should additionally add granulated sugar and table vinegar... Next, the mayonnaise needs to be thoroughly mixed again until smooth.

Features of the cooking process

It should be especially noted that mayonnaise in a blender is prepared much faster, but it turns out much tastier. But if you do not have such a device, then all the components can be whipped by hand.

After the introduction of low-percentage table vinegar, the mayonnaise becomes much thinner. Moreover, it becomes white. If you don't want to use such spicy product, then it can be quite easily replaced with freshly squeezed lemon juice or citric acid. It is advisable to store ready-made homemade mayonnaise in porcelain or enamel dishes only in the refrigerator.

How to use mayonnaise in cooking?

As you can see, to make mayonnaise at home, there is no need to purchase expensive and outlandish products. Moreover, in order to get a tasty and aromatic sauce, you should devote only a few minutes of your free time to this culinary business.

Once the mayonnaise is completely ready, you can use it during the creation of any products. So, a homemade product is often used to prepare various salads, main courses and even baked goods. After all, mayonnaise added to the dough makes it very soft, crumbly, juicy and incredibly tasty. Try it and you will see for yourself.

Cooking low-fat homemade mayonnaise: recipe with photo

Those gourmets who carefully monitor their figure can prepare a light mayonnaise for themselves. As a rule, the fat content of such a homemade product does not exceed 50%.

So, a simple recipe for mayonnaise involves the use of the following components:

cold drinking water - 3 glasses;
large village eggs - 2 pcs.;
ready-made mustard - about 4 dessert spoons;
refined vegetable oil - about 1 liter;
table vinegar 3% - 3 large spoons;
wheat flour - 4 large spoons;
fine granulated sugar - 4 large spoons;
fine table salt or iodized salt - 2 dessert spoons.

The process of making a flavored sauce

It is quite easy to prepare mayonnaise, the calorie content of which does not exceed 300 energy units. To do this, you need to pour some water into a bowl, add to it wheat flour, and then stir thoroughly until smooth. As a result, you should get a mixture, the consistency of which is quite similar to thick sour cream.

Next, you need to put the remaining water on fire and bring it to a boil. Then pour the flour mixture into a hot dish and, stirring regularly, cook a kind of jelly. The resulting thick mass should be cooled at room temperature, add beaten chicken eggs, as well as salt, prepared mustard, granulated sugar and table vinegar to it. All ingredients must be thoroughly beaten with a mixer until smooth.

In the end, you need to gently, continuously whisking, pour any vegetable oil (for example, corn, sunflower or allsorts) into the resulting mixture. After beating the components until a homogeneous consistency, they should be put in an enamel or ceramic dish, sealed with a lid and placed in the refrigerator. After a couple of hours, chilled mayonnaise can be safely consumed in the form of a fragrant and very tasty sauce.

Features of making mayonnaise at home

In Provencal mayonnaise homemade various ingredients can be added. This will give your sauce not only spicy and original taste but also beautiful appearance. So, minced garlic added to the finished product is ideally combined with meat dishes and crispy toast. If the homemade sauce is prepared specifically for fish or seafood, then you can additionally add lemon zest, grated on a small grater, into it. If you plan to season chopped vegetables with it, then it is advisable to add finely grated cheese or chopped olives to it.

A simple and quick recipe for homemade mayonnaise

Provencal mayonnaise is, perhaps, the most favorite sauce not only for the residents of our state, but also for other countries. In order not to purchase such a product in a store, you should make it yourself. For this we need:

country chicken egg - 1 pc .;
granulated sugar - dessert spoon;
table vinegar 3% - dessert spoon;
refined sunflower oil - about 200 ml;
fine sea salt - about 1 g;
spices, or rather allspice and dried basil - add to taste.

We prepare mayonnaise on our own at home

Before starting to prepare such a sauce, you should take out all the food, except for the oil, from the refrigerator in advance. After they are at the same temperature, you need to start mixing them. To do this, take a deep blender bowl, and then break a large egg there, add fine sea salt, sugar and allspice. After beating the ingredients at medium speed, pour in refined sunflower oil in a thin stream. At the end of this procedure, the homemade mayonnaise should thicken noticeably. If this does not happen, then a small amount of chilled vegetable fat should be added (about 30-50 g).

After the sauce has thickened, you need to pour a little table vinegar into it. In this case, the mayonnaise should acquire a light shade, and the taste should become a little sour, that is, it should not be as bland as butter. As a result of thorough mixing of all components with a blender, you should get the classic Provencal mayonnaise. If you want to make a more aromatic and rich sauce, then you need to add a small amount of ready-made mustard to all of the above ingredients.

By the way, if you don't have a blender, you can use a regular hand whisk, mixer or food processor to make homemade mayonnaise.

The benefits and harms of home and store mayonnaise

When buying mayonnaise in a store, you should remember that for the safety of the product, manufacturers often add various additives and flavorings to it. In this regard, in order to obtain a more useful and healthier sauce, it is recommended to make it yourself. After all, such natural product enriched with vitamins B, A and E, as well as PP. Moreover, homemade mayonnaise contains a large number of beneficial compounds, namely choline, calcium, magnesium, sodium, iron and phosphorus. However, it should be noted that it is highly discouraged to consume such a sauce every day and in large quantities. After all, it is quite high in calories, which can be bad for your slim figure. In addition, table vinegar included in mayonnaise, lemon acid and mustard negatively affect the gastric mucosa. Due to this shop sauce or a sauce made at home is undesirable for those who have any problems with the digestive tract.

Among the sauces used to various dishes, the first place is occupied by all of us favorite mayonnaise. They run it vegetable salads and assorted, put in the first courses, meat and fish are baked in it, kebabs and chops are marinated. Mushroom sauce is suitable and is also an important ingredient in baked goods. That's why food industry produces a variety of this popular product. However, you can also make it at home. How exactly, we will now discuss.

The simplest option

How to make it tasty? The process is quite time consuming, but it's worth it, believe me! The set of products is as follows: vegetable oil, eggs, vinegar, salt. For every half glass of oil, 1 yolk and a tablespoon of vinegar, a little powdered sugar are required. Salt is adjusted to taste.

How to make this recipe? Pour the yolks into a earthenware bowl or cup, salt. Take a whisk or spatula and mix well. Whisk a little. Then add a little oil (sunflower or olive), all the while mixing well with the yolk mass. Infuse no more than 1 teaspoon at a time. When the resulting mixture becomes homogeneous, thick, it is the turn of the vinegar. Top it up and stir it again. If the sauce is thick, you may be wondering how to make your homemade mayonnaise thinner. Just add a little warm boiled water(about a tablespoon).

Some improvements

Everyone has different tastes, and some prefer bland dishes, while others, on the contrary, are more spicy. If the second option suits you, then proceed as follows. When the yolks are put in a bowl and salt, add half a teaspoon (teaspoon) of ready-made mustard. Stir and then pour in the oil.

How to make homemade mayonnaise more bright color? Add some turmeric powder. And for a pronounced smell - ground ginger. Just be careful not to overdo it! The ratio of ingredients: vegetable oil - 68%, fresh yolks - 10%, mustard - 6.7%, sugar - about 2.3%, 5% vinegar - 11% and about 2% spices.

With a mixer or with your hands?

Naturally, when homemade mayonnaise is made, it is much more convenient and faster to beat its components with a mixer. Or a whisk. It is more difficult to work with an ordinary fork. And the hands get tired, and the food mass is not so uniform. To make homemade mayonnaise with a mixer, follow the procedure: first, low turns are turned on, and then, as foam forms (the whole egg is taken), they increase. When you start adding oil, turn on the device to the maximum. And although gourmets believe that truly delicious homemade lean mayonnaise can only be whipped with your hands, kitchen appliances makes life easier for the hostesses!

French Mayonnaise Recipe

This type of sauce, like many other culinary delights, came to us from France - a country where they love to eat deliciously and know a lot about it. So they came up with a variety of recipes, one is better than the other. For example, they suggest trying to make homemade lean mayonnaise like this: take fresh chicken yolk (use the protein for another dish), 250 g of oil (vegetable, and the French, of course, have olive oil), a third of a tablespoon of vinegar and the same amount of salt , a pinch of hot black pepper. Yes, you will need the finest grinding salt, grade "Extra".

So, pour the yolk into a bowl with a round bottom - this way it will be more convenient to beat it. In order, add salt, pepper, vinegar. French recipe making homemade mayonnaise emphasizes that it is now necessary to grab the whisk and at the same time add oil in very small portions, literally drop by drop. Beat and dose until your sauce begins to thicken and take on a light shade. Now don't be careful, pour the oil boldly. Your sauce will set as expected. Here is such an uncomplicated recipe for making homemade mayonnaise, the French came up with!

In order for the dish to succeed one hundred percent, grocers are advised to follow these rules: the oil should be the same temperature as the yolk - room temperature. Before you start whipping egg ingredient, let it warm up a little if you just took it out of the refrigerator. To make your homemade one thicker, the recipe involves the addition of salt - it is this that affects the consistency of the dish. When the sauce turns out exactly the way you wanted to cook it, so that it does not liquefy or, conversely, does not thicken, pour a teaspoon of boiling water from the saucepan with the blank: the mayonnaise, so to speak, will brew. It will not change its consistency.

French spicy mayonnaise

You can vary not only the thickness of the product, but also its taste. That is why there are so many brands of sauce. If we talk about the French, they love homemade Provencal mayonnaise with various savory additives. For example, this one wonderful recipe... It is prepared on the basis of a classic sauce and includes the following new ingredients: hard-boiled yolk, 2-3 50-60 g of capers, mustard (a teaspoon) and a little dill, as well as parsley.

How is mayonnaise made at home from these ingredients? Only half of the raw yolk should be taken, add half of the boiled one to it, thoroughly kneading it with a fork. Put mustard (ready-made) there. But finely chopped dill and parsley, gherkins with capers are put in vinegar. For the rest, we make mayonnaise at home as we have already described.

Garlic mayonnaise

And one more gift for gourmets from cheerful Frenchmen. This recipe for how to make homemade mayonnaise is also original version classic sample. It differs only in some components. Firstly, instead of vinegar, freshly squeezed lemon juice is put into the dish (one citrus fruit is enough), and secondly - 4-5 large cloves of garlic. So, prepare standard provence. We repeat, replace the vinegar with lemon juice. Thoroughly crush the garlic in a mortar, add to mayonnaise when all other processing steps are completed. By the way, to improve the taste, include in this recipe such an ingredient as stale White bread soaked in milk into a gruel, and beat it with the rest of the ingredients.

Author's recipes

You can learn how to make your favorite sauce not only from books about delicious and healthy food or special headings of women's magazines. There are many interesting programs on gastronomic topics on TV channels. The famous Yulia Vysotskaya, a recognized expert in the culinary arts, often takes part in them. The journalist has repeatedly told how she prepares homemade mayonnaise. Vysotskaya bases her recipe on the standard version, naturally, improving it in various ways.

For example, to stock up on a 700-gram jar of this wonderful dressing for a thousand dishes, as the chef's sauce is poetically called, you need the following products: yolks - four pieces (raw); mustard - a tablespoon of "Dijon" with its specific rich taste; sugar - two teaspoons (replace icing sugar); a little salt, half a liter of sunflower oil, two tablespoons of natural apple cider vinegar and, if you like, two or three garlic cloves.

How to make mayonnaise "from Vysotskaya"

At the first stage, tackle the garlic: peel it, chop it with a knife, even tap the pieces with a pen. Then rub well with salt. Place the garlic in a bowl in which you will whisk the sauce. Put yolks, sugar, mustard to it, pour in a spoonful of vinegar - one for now. All components, as already noted, should be at room temperature, that is, not cold. You can beat with a blender, mixer, or a whisk. Start the process with the first drop of oil - pour in a little at a time.

When half the volume (about 250 g) is in the mayonnaise, add a second spoonful of vinegar. After that, pour in more oil. After finishing whipping the sauce, transfer it to a dry sterilized jar, cover with a nylon lid and store in the refrigerator. The shelf life of the product is one and a half weeks. Thus, for any holidays, you can always stock up on dressing for all supposed salads - from Olivier to ... to those that you think of to cook!

To the already traditional question of how best to whip mayonnaise at home, with a blender or with her hands, Vysotskaya always answers unequivocally: with a whisk, using her own strength! Then, as she believes, the product turns out to be delicate, airy and thicker.

The main thing is that the container in which the product is cooked is not too wide, but high, and the whisk is small enough in diameter and fits easily into it. You can add various spices, seasonings, herbs to the sauce that affect its color, aroma, and taste. But don't overdo it by experimenting!

What else useful advice Julia advises housewives conjuring at the stove: if suddenly during the cooking process your mayonnaise curled up when vinegar was added to it, do not rush to groan and pour the product out. Just pour another yolk into another bowl, and start adding the failed sauce to it drop by drop. Whisk, then add oil and finish as usual. The dish will come out just right!

Culinary alchemy: tomato mayonnaise

When we have described the good old classics in different versions, it's time to go through the most successful experiments. We will advise you to create a mayonnaise "something". For example, sauce with tomato paste (ketchup is also suitable). Ingredients: ready-made homemade sauce - 250 g, tomato - one and a half tablespoons, sugar and salt - to taste, a pinch of ground red pepper. And a little warm boiled water, literally a spoon or two. Dissolve the tomato well in it (by the way, you can replace, except for ketchup, which also needs to be diluted a little with water, tomato juice with pulp!). Add sugar, salt, pepper. Introduce this additive into the finished mayonnaise and beat again to obtain a homogeneous emulsion. Yes, it would be nice to combine all this grocery splendor with for more mouth-watering aroma refueling.

Culinary Alchemy: Milk Mayonnaise

Yes, it happens. The milk ingredient is added to it instead of an egg. Substitution does not affect the degree of thickening, and the sauce itself is perfectly whipped. To make sure of this in practice, take fresh milk with a fat content of 2.5 percent - 150 g; vegetable oil - 300 g; mustard (ready-made, store) - 1-1.5 tables. spoons and one spoonful of lemon juice. Naturally, do not forget about the salt and sugar - these components are put to taste.

What main secret of this recipe? Products (at room temperature, this is the law of cooking anyone should be whipped only with a blender. Pour milk into a bowl, add butter and process them until you get a smooth oily mass. Then add the remaining ingredients and beat until completely cooked. The sauce should turn out The taste is in no way inferior to mayonnaise on eggs, of course, if you did everything right.

Culinary alchemy: curd mayonnaise

Here is another wonderful recipe for how to make homemade mayonnaise, which was invented as a result of culinary experiments. According to those who made or tried it, it is deliciously extraordinary. Is this so, see for yourself by preparing such unusual sauce... What is needed for him: naturally, cottage cheese (half a kilogram). Take a dietary or low fat content. Then 100 g of fresh milk and sunflower oil - two tablespoons. Add salt and mustard as much as you like. But as spices, you need ground paprika and coriander (a pinch of each component). Put cottage cheese in a bowl or bowl (blender, mixer). Please note: if it is dry, it is better to pass it through a meat grinder or wipe it through a sieve. Pour in milk (for hard curd, take it a little more than the specified rate), butter, add salt, mustard, seasonings. And beat until you get the very mayonnaise for which you conjured over all these products!

For making homemade mayonnaise it is in this way that we first need a submersible blender, it will not work with a simple mixer. And also the following Ingredients:

150 ml refined vegetable oil
1 fresh egg
1 tsp ordinary hot mustard
1/2 tsp Sahara
a pinch of salt (no more than 1/4 teaspoon)
1 full art. l. lemon juice
spices as desired (for example, pepper, garlic, herbs, mashed dry herbs, cheese - everything should be finely chopped)

Preparation:

I will tell you about the conditions necessary for happy cooking homemade mayonnaise. Food should be fresh and at room temperature. If I take an egg from the refrigerator, then I heat it up in a glass with warm water after washing it well with baking soda.

As already mentioned, for making homemade mayonnaise with this in a simple way we need a hand blender with a tall glass. Can be whipped in glass jar provided that it is narrow, not wider than the bottom of the blender.

So, in a glass of a blender, mix salt, sugar and lemon juice. We are not using the hand blender yet. Pour in 150 ml of vegetable oil and put 1 tsp. ordinary mustard. Do not mix anything yet. The vegetable oil can be olive, sunflower, or corn oil.

I advise you to take oil for homemade mayonnaise absolutely odorless and tasteless, in ready-made sauce all taste nuances are very much felt. For example, if you take unrefined salad olive oil, then the mayonnaise will certainly taste bitter. Therefore, the advice is to use refined oil and be sure to taste it before making the mayonnaise.

Now carefully break the egg into a glass, being careful not to damage the yolk.

Put the blender in the glass, cover the yolk with the bottom cup, and press the blender to the bottom of the glass.

We turn on the blender at the highest power for 10-15 seconds and observe how mayonnaise begins to swirl from below. If you did everything correctly, then we see the following picture:

If for some reason the mayonnaise does not want to immediately turn into a homogeneous mass, try, gently moving the blender, whisk for another 10-15 seconds. Everything should work out.

There is another way to improve the situation - break another yolk into a glass, without protein, press it to the bottom and beat it again. But usually everything works out the first time, if all the conditions that I have already mentioned are met.

Taste it with salt, add salt to taste and, if desired, add seasonings, then beat a little more.

Transfer the finished mayonnaise with a silicone spatula into a jar. It is very convenient to use a silicone spatula because it practically cleanses the walls of the dishes, no matter what you shift - mayonnaise or dough. See for yourself - the glass is almost clean:

Homemade mayonnaise in a blender turns out to be very tasty, thick, with a pleasant creamy texture and a shiny surface. There is always the temptation to spread it on a fresh crust and eat it, despite its calorie content.

The density of mayonnaise depends on the amount of oil, the more oil, the thicker the mayonnaise, this is such an unusual dependence. The amount of ingredients specified in the recipe is optimal, the density of mayonnaise is great for dressing salads. If it is still thick, dilute with a little cold boiled water.

And everything would be fine - homemade mayonnaise is tasty, healthy, without harmful additives, it is quickly prepared, but it will still be dishonest if I do not tell about its small flaws. Firstly, a short shelf life, 2-3 days, and, secondly, it is not suitable for baking, when heated it begins to exfoliate into oil and other components. But, by and large, this is nonsense, and I'm sure that once you cook homemade mayonnaise in a blender, you will not want to eat with any other mayonnaise.

That's all for today. Good luck and great festive mood to everyone!

Always cook with pleasure!