Prepare homemade mayonnaise step by step recipe. How to make homemade mayonnaise using a mixer or blender

The world culinary art knows many miracle dishes that have worldwide fame and are popular in many parts of the world. One of them is mayonnaise. It is no coincidence that it is considered an indispensable seasoning for many dishes. It is used in various salads, shish kebab is marinated in it, and it is used to season meat, fish, and chicken. It’s hard to imagine boiled eggs without mayonnaise; mayonnaise is added to cabbage soup, borscht and soups.

At the same time, no matter how strange it may sound, most people in Russia have not tried mayonnaise. Modern store-bought “mayonnaises” in the Russian Federation have little in common with the famous French sauce in composition, appearance, and, especially, taste.

The Soviet “Provencal” was manufactured in accordance with strict GOST standards and contained exclusively traditional ingredients: vegetable oil, egg powder, vinegar. However, by the end of the 20th century, standards in Russia and the CIS became more lenient, allowing manufacturers to choose and add ingredients to mayonnaise according to their taste and desire. As a result, modern store-bought “mayonnaise,” rightly denounced by nutritionists and healthy eating enthusiasts, often poses a real threat to our liver and stomach.

There is only one way out - prepare mayonnaise at home, without artificial preservatives, dyes, or flavors. In addition, when preparing homemade mayonnaise, you can experiment with the taste, thickness of the sauce and its calorie content.

Of course, homemade mayonnaise has a shorter shelf life than store-bought mayonnaise, but this is perhaps its only drawback, which can easily be corrected by preparing a fresh portion of homemade mayonnaise.

Homemade mayonnaise - product preparation

A true classic mayonnaise sauce is an emulsified mixture of olive oil with raw egg yolk with the addition of sugar, salt and acid (lemon juice or vinegar).

Accordingly, to prepare homemade mayonnaise you will need vegetable oil, raw eggs, sugar, salt, acid, and flavorings.

As for salt and sugar, everything is clear with these ingredients and we will not dwell on them in detail. But the remaining ingredients deserve closer consideration.

Vegetable oil. Homemade mayonnaise tastes best when made with olive oil. However, sunflower oil is also perfect; naturally, you should choose only refined, odorless oil.

You can try a mixture of olive and sunflower oil. By the way, this oil mixture is considered by many housewives to be the best option for making homemade mayonnaise, since olive oil in its pure form sometimes gives a bitter taste.

The eggs are raw. You need to prepare homemade mayonnaise only from the freshest eggs, the quality of which you are completely sure of; optimally, from homemade ones. If you can’t buy homemade eggs, you can make homemade mayonnaise using quail eggs. The taste of this mayonnaise is indistinguishable from mayonnaise made with chicken eggs, but it is much safer, since quails do not suffer from salmonellosis. The ratio of chicken and quail eggs is 1 to 4.

Acid. To make homemade mayonnaise, you can use vinegar, including balsamic, lemon juice or citric acid. The taste of the finished mayonnaise will change depending on what acid you use to make homemade mayonnaise. So experiment, find your taste.

Flavoring and aromatic additives. As the name suggests, these additives serve to give homemade mayonnaise a particular flavor. The most common and well-known additive is mustard, which gives mayonnaise its sharpness and piquancy, plus it serves as a natural preservative. By the way, it is this mayonnaise with the addition of mustard that is called “Provencal”.

You can also add finely chopped pickled cucumbers, olives or olives to homemade mayonnaise for taste.

It is possible to add up to 0.5% of various dry finely ground spices - red or black pepper, nutmeg, lemon zest.

Well, now we propose to take a closer look at how to easily, quickly and with excellent results make homemade mayonnaise.

Preparing homemade mayonnaise: step-by-step instructions

First of all, you need to prepare all the ingredients:

Vegetable oil (sunflower, olive, or a mix) - 330-350 g;

Chicken egg yolks - 2 pcs. (or 8 quail yolks);

Salt - ½ tsp.

Sugar - ½ tsp;

Ready-made spicy mustard - ½ tsp.

Vinegar 6% - 1 tbsp. + cold boiled water - 2 tbsp.

Please note that in order for the mayonnaise to be thick and tasty, all ingredients used for its preparation must be at the same room temperature.

In addition, we will need a bowl for mixing the ingredients, as well as a mixer with a whisk attachment. You can make homemade mayonnaise using a hand whisk, but be prepared for the fact that in this case much more time and effort will be spent.

Place the yolks, sugar, salt, and prepared mustard in a bowl. Mix all ingredients with a mixer for about a minute.

After the yolks, salt, sugar and mustard are mixed, you need to gradually, in a thin stream, add vegetable oil to the mixture. At the beginning of the process, you need to pour in the oil little by little (approximately a teaspoon), and mix it into the yolks, achieving the consistency of thick sour cream.

Continue pouring oil (now you can do it in larger portions).

After adding all the oil, you should pour vinegar water into our future mayonnaise and continue whisking. Gradually, the mayonnaise will acquire the desired color (lighten) and the correct consistency, that is, it will become a REAL thick, fluffy mayonnaise.

From the specified amount of ingredients you get about half a liter of tasty and healthy homemade mayonnaise. If you want to get a sharper or, on the contrary, softer taste of homemade mayonnaise, try increasing/decreasing the amount of salt, sugar, vinegar.

Homemade mayonnaise: working on mistakes

The most common mistake when preparing homemade mayonnaise is its separation, that is, unsuccessful emulsification at the stage of adding oil. In this case, you should add a tablespoon of vinegar water to the mixture and continue whisking - the structure of the mayonnaise will be restored.

Another way to “reanimate” homemade mayonnaise that has separated during cooking is to prepare it again, using instead of oil a mixture of “what didn’t work out the first time,” without adding more salt, sugar, vinegar. To do this, take a new yolk, beat it, then start pouring in the separated mayonnaise mixture, first a little at a time, then in larger portions. Just keep in mind that in this case, homemade mayonnaise will not be so white, but still tasty and thick.

Another reason for the liquid consistency of homemade mayonnaise may be the quality of vegetable oil. Different oils produce different consistency of mayonnaise.

Sometimes, on the contrary, the consistency of homemade mayonnaise turns out to be grainy. This means that the mayonnaise is over-beaten. In this case, you need to add 1-2 tbsp to the mass. vinegar water (diluted vinegar) and continue whisking, the structure of the mayonnaise will be restored.

In order not to make a mistake with the consistency, you should alternately add oil and vinegar water. The mixer should operate at medium (not maximum) speed.

If the mayonnaise prepared at home turns out to be thick, in your opinion, you should add 1-3 tablespoons to it. cold boiled water, and then gently stir (do not beat) until smooth.

Well, one more piece of advice. Mayonnaise that did not work out at home and could not be corrected can be added to baked goods (for example, pancakes, pancakes, cookies, bread or pies), to stewed potatoes, cabbage, pork, and chicken. In principle, where products such as butter and yolks go, you can add failed homemade mayonnaise.

Homemade mayonnaise - simplified preparation technology

We would also like to bring to your attention a completely simple technology for preparing homemade mayonnaise, since not always and not everyone can prepare homemade mayonnaise according to the classic recipe.

To prepare homemade mayonnaise using a simplified technology, you will not need a mixer, but an immersion blender and a bowl for it. In addition, you will need the following ingredients:

Whole egg - 1 pc. (temperature doesn't matter)

Salt - ½ tsp.

Sugar - ½ tsp.

Ready-made spicy mustard - ½ tsp.

Vinegar 6% - 2 tbsp.

Cold water - 1 tbsp.

Vegetable oil (sunflower or olive) - 200-400 ml

The consistency of the finished homemade mayonnaise will vary depending on the amount of vegetable oil. Please note that in hot summer weather the vegetable oil must be chilled, otherwise the mayonnaise may not whip up.

All ingredients should be placed in the blender bowl strictly in the specified sequence. Then you need to carefully lower the blender into the bowl to the very bottom so that its “leg” touches the egg, and beat the ingredients at the highest speed for 30-40 seconds.

As a result, during this time you get real homemade mayonnaise with a thick, uniform consistency.

What is good about this recipe for making mayonnaise at home?

Fast - in 20-30 seconds you will get 400 ml of ready-made mayonnaise;

No waste - you don’t have to think about where to place the squirrels;

Purely - the ingredients for homemade mayonnaise using this technology are whipped in one bowl, so you only have to wash the blender attachment and bowl,

Tasty - mayonnaise prepared using simplified technology is in no way inferior in taste to the classic mayonnaise described above;

Just - even a child can make homemade mayonnaise using this technology, no thin streams, no over-beating or under-beating!

Note to the hostess

You need to store homemade mayonnaise in the refrigerator for five days, a maximum of a week (if you used homemade eggs). After the shelf life has expired, homemade mayonnaise can be added to baked goods, marinated in it for baking chicken or shish kebab, or added when stewing meat. Homemade mayonnaise “behaves” perfectly when cooked - it does not separate and forms a golden brown crust.

To reduce the fat/calorie content of homemade mayonnaise, at the end, when the mayonnaise is ready, you need to add boiled water to it. Add a tablespoon at a time and watch the consistency of the mayonnaise so that it does not become too liquid. As a rule, up to ¼-1/3 cup of water can be added to half a liter of mayonnaise.

We hope our article will help you prepare homemade mayonnaise without errors or failures. Have delicious mayonnaise!

Elena Stanovova

It is almost impossible to overestimate the popularity of mayonnaise sauce. Well, in fact, is it possible to imagine a festive feast without delicious salads generously dressed with mayonnaise? And in our daily menu, most of us use this delicious sauce with considerable pleasure. And despite all the groans of nutritionists, there is nothing wrong with this. It's just a matter of which sauce can really be called mayonnaise. Unfortunately, almost any commercially prepared mayonnaise is not mayonnaise. In beautiful packages, we are most often offered a dubious mixture of thickeners, stabilizers, flavoring additives, preservatives, etc. But real mayonnaise consists only of vegetable oils, egg yolks, lemon juice or vinegar and a small amount of seasonings. Sounds completely different, doesn't it? And the taste is very different. Real mayonnaise, a wonderful invention of French chefs, is truly a very tasty, delicate, pleasant sauce that is ideal for many cold and even some hot dishes. But you can taste real mayonnaise only by preparing it yourself. That is why today we invite you to learn and remember with us how to prepare mayonnaise at home.

The traditional mayonnaise sauce recipe is very simple. This is a water-fat emulsion consisting of 80% vegetable fats, 15 - 19% fresh egg yolks, a spoonful of vinegar and seasonings to taste, depending on what dish this mayonnaise will be served with. The preparation of this sauce itself is also not fraught with any special difficulties. You just need a little patience and accuracy. But the result always literally amazes those who cook and try real homemade mayonnaise for the first time. The tenderness and taste of homemade mayonnaise are so different from the taste of the usual store-bought sauce that from now on you will definitely want to make your own mayonnaise more and more often, delighting your loved ones with truly delicious dishes, shaded and complemented by the taste of real French sauce. And if you apply a little imagination, you can easily create a whole palette of different sauces that are ideal for each specific salad, for each dish that you prepare. After all, it’s enough to add a few spicy vegetables or herbs, spices and herbs, and your mayonnaise will sparkle with a hundred new shades of taste and aroma; Just change the recipe a little by adding yogurt, lemon juice or even water, and the rich sauce will become much lighter, more delicate and less caloric.

And yet, despite all its apparent simplicity, preparing mayonnaise requires knowledge of small culinary tricks and secrets that will help you avoid common mistakes and will not allow you to spoil this tasty and delicate sauce.

Today, “Culinary Eden” has carefully collected and recorded for you all the most important tips and culinary secrets, thanks to which even completely inexperienced housewives can easily understand how to prepare mayonnaise at home.

1. First of all, a few words about what kitchen utensils you will need to make homemade mayonnaise. The easiest way to prepare mayonnaise is using a mixer or blender. But it should be borne in mind that such mayonnaise usually turns out to be somewhat coarser than a sauce prepared by hand. If you want to prepare real mayonnaise according to all the rules, then you will definitely need a not too wide, but deep non-metallic dish. It is best to prepare mayonnaise in glass or porcelain containers. The bad thing about metal glasses or bowls is that acids added during cooking will certainly oxidize the metal, which can give your sauce an unpleasant aftertaste. In addition, you will need a good whisk for whipping and a convenient bowl with a thin spout so that you can carefully pour in the oil in as thin a stream as possible.

2. The basis of mayonnaise sauce is vegetable oils. And the choice of these oils must be approached with special care. The main part of the oil fraction of mayonnaise should be high-quality refined deodorized oils. Before you start making your sauce, be sure to smell and taste a drop of the oil. Remember that even slightly rancid oil or oil that has even the slightest hint of foreign odor is completely unsuitable for making your sauce. A good oil for mayonnaise should be crystal clear and absolutely odorless. In addition to the base deodorized oil, you can add a small amount of flavored oil to your sauce. Olive oil is most often used for this. Choose the best, highest quality extra virgin olive oil, but add very little of it, literally one tablespoon per 100 ml. base oil. Too much olive oil will not make your mayonnaise tastier; on the contrary, it will spoil it, giving the sauce an unpleasant bitterness.

3. The second most important ingredient in real homemade mayonnaise is, of course, fresh egg yolks. And here your choice should not only be careful, but also extremely careful, because you will add the yolks to mayonnaise raw. This means that you must be completely confident that both the chickens and the eggs themselves have passed the strictest veterinary control and are definitely not contaminated with salmonella. Of course, eggs from a home-grown chicken are much tastier than store-bought eggs. And yet, do not hesitate to ask for veterinary certificates from sellers at the market or in farms. Not just the taste of your sauce depends on it, your health depends on it. Be sure to check the freshness of the eggs you purchase. Fill a deep saucepan with water and immerse the eggs in it: immediately select the floating eggs - their freshness is in great doubt. Break each egg and separate the yolk into a separate bowl, check its freshness by examining and smelling it, and only then transfer it to the rest of the prepared yolks.

4. And yet, sometimes the desire to make the most delicious mayonnaise possible overcomes all our fears, and we buy eggs from a familiar village grandmother. Of course, in this case there is no question of any veterinary certificates, and we simply hope that the eggs from the village chicken will not only be very tasty, but also completely safe. In this case, it won’t hurt to protect yourself and your family not only with hope, but also with a little culinary trick. Separate the yolks from the whites, mix them with a little water and lemon juice or vinegar, place in a small saucepan, arm yourself with a kitchen thermometer and heat the yolks in a water bath to 65°C, stirring and grinding constantly. Watch carefully so that the yolks do not begin to curl and thicken. Once the temperature reaches 65°, immediately remove the saucepan from the water bath and immerse in cool water.

5. The third essential component of mayonnaise is acid. This can be freshly squeezed and filtered lemon juice or vinegar. Not only does the acid help make the sauce emulsion more stable, it also serves as a natural preservative that will allow you to store your mayonnaise for several days. The most delicate and delicate taste is obtained from mayonnaise prepared with lemon juice. If you prefer a sauce similar to the store-bought “Provencal”, then you can safely use vinegar. Natural apple cider vinegar or white wine vinegar are best, but a splash of fragrant balsamic or red wine vinegar won’t hurt either, giving your sauce a special touch of aroma and homemade charm. But it is better to avoid using white table vinegar or diluted vinegar essence altogether. Such vinegar will give your mayonnaise a too coarse, pungent smell, which will overwhelm not only the taste of the sauce itself, but also of the dish seasoned with such a sauce.

6. Having understood the theory, it’s time to move on to practice! Let's try to make real homemade mayonnaise using the traditional manual method. Remove from the refrigerator in advance and let all the sauce ingredients come to room temperature! Place two chicken yolks in a glass bowl, add 2 tbsp. spoons of ready-made table mustard, a pinch of salt and a pinch of black pepper. Whisk thoroughly until a smooth, homogeneous mass is formed. Continuing to beat, add 1 tbsp. a spoonful of lemon juice, pouring it in a very thin stream. Stir everything again until smooth. While continuing to whisk the sauce, take a bowl with 350 ml in your other hand. vegetable oil and start adding it literally drop by drop, whisking constantly. Do not rush or pour in a lot of oil at once - the sauce will immediately break up into fractions and you will have to start all over again. If you did everything correctly, then after whipping all the butter and yolks will turn into a homogeneous thick emulsion. Add another tablespoon of lemon juice or aromatic vinegar to the sauce and stir thoroughly. Your sauce is ready!

7. Too difficult for the first time? No problem. Let's arm ourselves with a countertop blender and prepare a simpler version of homemade mayonnaise. Place two chicken or seven quail yolks into a blender bowl. Add 1 tbsp. a spoonful of mustard, 2 tbsp. tablespoons lemon juice or vinegar, ½ teaspoon salt and ½ teaspoon black pepper. Scroll everything together for just a couple of seconds at maximum speed. In a separate bowl, mix 250 gr. deodorized sunflower oil and 2 tbsp. spoons of olive oil. Pour the oil in a thin stream through the hole in the blender lid, constantly blending at high speed. The position of the blender blades and high whipping speed will allow you to get excellent homemade mayonnaise without extra effort, in just 10 seconds.

8. Do you want to give your snacks a charming flair of oriental cuisine? Offer them spicy homemade mayonnaise. Place one egg along with the white plus another yolk into the blender bowl. Add 2 tbsp. tablespoons lemon juice, 1 teaspoon liquid honey, 1 teaspoon curry powder, ½ teaspoon salt. Scroll everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil, 3 tbsp. spoons of olive oil and 1 teaspoon of toasted sesame oil. Turn on the blender at maximum speed and pour the oil mixture through the hole in the lid in a thin stream. Beat for another 10 seconds and your spicy mayonnaise is ready.

9. Light green mayonnaise is perfect for salads and appetizers with fish and seafood. Finely chop the parsley and dill leaves in advance, so that together you get about two tablespoons of greens. Place two yolks, 1 tbsp in a blender bowl. a spoonful of mustard, 2 tbsp. tablespoons lemon juice, ½ teaspoon lemon zest, ½ teaspoon salt and a pinch of white pepper. Whisk everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil and 50 gr. cold pressed olive oil. Turn the blender on high and pour the oil in a thin stream through the hole in the blender lid. Roll for 10 seconds. Then add 50 gr. low-fat yogurt and chopped herbs. Scroll everything together for a couple more seconds.

10. Of course, it is best to prepare mayonnaise immediately before use and in such an amount that will be used immediately. But lack of time most often forces us to prepare a certain amount of mayonnaise in advance, for several days at once. In this case, the finished sauce must be stabilized so that the emulsion does not break down into its components after a couple of hours. It's not at all difficult to do this. It is enough to pour one tablespoon of hot water into the ready-made sauce and immediately stir thoroughly. This simple technique will make the sauce emulsion much denser and more stable. This mayonnaise can be safely stored in a tightly closed jar placed in the refrigerator. The shelf life of homemade mayonnaise should not exceed two to three days. And here the point is not even that the sauce may deteriorate, but that during this time the mayonnaise will already lose both the tenderness of its aroma and the delicacy of its taste.

Well, on the pages of “Culinary Eden” you can always find even more original ideas and proven recipes that will definitely tell you how to prepare mayonnaise at home.

Homemade mayonnaise is an excellent replacement for store-bought mayonnaise. Firstly, it is much healthier because it does not contain preservatives, secondly, it is cheaper, and thirdly, you can add any spices to it to your taste.

Making mayonnaise at home is very simple, and most importantly very fast. The preparation time for delicious homemade mayonnaise is no more than five minutes.

What to make mayonnaise from at home

To prepare homemade mayonnaise we will need the following products:

vegetable oil, 400 grams
2 eggs
1 tablespoon vinegar
salt, pepper to taste

As you can see, the set of products is very simple. When I made mayonnaise for the first time according to this recipe, I didn’t even believe that these products would produce anything similar to mayonnaise.

How to make homemade mayonnaise

Pour 400 grams of refined vegetable oil into a deep blender glass. You can experiment and add a little olive oil.

Add two fresh chicken eggs to a glass of vegetable oil. It is best, of course, if the eggs are homemade. Then the mayonnaise turns out to be a pleasant yellowish color. Store-bought eggs make mayonnaise as white as snow.

Add vinegar, salt and pepper to taste. Place the blender attachment into the glass.

It is important that the nozzle rests on the bottom, then the mayonnaise will whip faster. If you do not lower it completely, then at first the blender will mix the contents of the glass for a long time.

Turn on the blender. The blender blades will first beat the eggs, then the oil will gradually join them and the mixture will begin to change color before your eyes.

Whisk until the mixture thickens evenly to the consistency of mayonnaise.

At this stage, you can taste the homemade mayonnaise and add vinegar, salt or pepper if something is missing.

That's all, the mayonnaise is ready. Description of the recipe took much longer than its preparation.

The most important thing is that you can easily experiment with the taste of homemade mayonnaise. For example, replace vinegar with lemon juice, add mustard (you get Provençal) or garlic.

After homemade mayonnaise, you will never want to buy mayonnaise in the store.

Mayonnaise is an indispensable sauce in the kitchen, which has found its rightful place in the preparation of salads, appetizers, and sandwiches. It is simply added to hot dishes to add flavor. The food industry produces many varieties of sauce with additives and ingredients: lemon juice, quail eggs, mustard, lean mayonnaise. But there is nothing tastier and healthier than homemade mayonnaise. This sauce can be prepared at home in a variety of ways with ingredients to suit your family's taste preferences.

The biggest trick to making mayonnaise at home is the sequence of mixing the ingredients and whisking properly. After all, it is necessary to achieve the desired thickness, softness and uniformity. And the taste is not in last place.

Let's look at a variety of recipes for making homemade mayonnaise.

Season a classic salad with delicious fresh mayonnaise, what could be better? And it might be better to make mayonnaise yourself at home. Made with fresh, pure, safe and personally tested ingredients. You will control every step yourself and produce the sauce exactly the way you want to eat.

Classic mayonnaise is made from chicken eggs with the addition of a small amount of mustard and vinegar for a slight sourness. This is the taste we love most. If you read the composition of store-bought mayonnaise, minus the chemicals, these are the ingredients that will remain.

You will need:

vegetable oil - 500 ml;
egg - 2 pcs;
mustard - 1 teaspoon;
apple cider vinegar - 2 tablespoons;
sugar - 2 teaspoons;
salt - 1/2 teaspoon.

Preparation:

To start preparing mayonnaise, you need to do a little preparation. Remove all ingredients from the refrigerator and let them come to room temperature. This is necessary for better whipping.

Start blending with an immersion blender. You can use a regular mixer, but a blender allows you to whip up a thicker and denser foam than a mixer. Beat until thick and fluffy foam.

Vegetable oil, poured in the required amount into a separate container, begin to be introduced into the future mayonnaise in a thin stream. During this time, do not turn off the blender and continue blending.

During this time, the sauce will begin to thicken, as the vegetable oil is whipped no worse than eggs and turns into a soft and fluffy emulsion. The sauce begins to acquire its necessary properties.

As soon as homemade mayonnaise reaches the required thickness, stop whipping. Now you need to transfer it into a convenient glass container with a tight lid. For example, a jar. And put it in the refrigerator to cool. In just half an hour, homemade mayonnaise is ready for use. Dress salads, spread on sandwiches, use it however you like.

The main thing to remember is that homemade mayonnaise is stored in the refrigerator for no more than 5-7 days. Those options that are cooked with mustard or without eggs take a little longer.

Classic mayonnaise, with a taste from childhood, in glass jars under metal lids, you can prepare at home with your own hands, remember this taste and pamper your loved ones with appetizers and salads, seasoned with a wonderful homemade sauce.

Will need :

eggs – 2 pieces,
table vinegar 9% solution - 2 tablespoons,
sugar – 1 teaspoon,
salt – ½ teaspoon.

Preparation:

The eggs and butter should be at room temperature, then the process of whipping the mayonnaise will go quickly. For mayonnaise, use only yolks.

Separate the yolks from the whites in one of the following ways:

break the egg in half, pour the egg from one half of the shell to the other, pour out all the whites and leave the yolk in the shell;
Use the tip of a knife to punch holes at both ends of the egg, blow out the white from the wide end, and pour the remaining yolk into a blender glass.

Add granulated sugar, salt to the yolks and beat the yolks with an immersion blender at medium speed until foam forms, continuing to beat the yolks, slowly pour in the oil in portions. When you obtain a homogeneous thick mass of sauce, add vinegar at the end and stir again.

At the end, taste the mayonnaise and add spices to taste.

Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. Particularly noteworthy is the content of omega 3 polyunsaturated fatty acids, which help improve memory, vision, and the general health of people with high blood pressure and heart problems. Mayonnaise, prepared at home, with your own hands, from vegetable oil and avocado, will be not only tasty, but also a healthy product that will bring pleasure and help replenish the deficiency of healthy unsaturated fats in our body and improve our health.

You will need:

Sunflower oil – 1 glass,
ripe soft avocado – 1 piece (250 grams),
freshly squeezed lemon juice - 2 tablespoons,
salt – ½ teaspoon,
sugar – 1 teaspoon.

Preparation:

Choose an avocado that is ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rotting. A fruit that is too soft may turn out dark in color inside - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.

Cut the avocado lengthwise and remove the pit. Using a tablespoon (take a spoon with a sharper edge), scoop out the pulp, separate it from the skin of the fruit, and place it in a blender container.

Add salt and granulated sugar to a glass with pulp. Squeeze the lemon by hand and measure out the required amount of juice.

Mash the avocado with a blender until puree is formed, leave the blender in the glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly raising the blender to the top.

It only takes a minute to whip the mayonnaise until it becomes thick and fluffy.

Taste the sauce, add salt and lemon juice if desired.

Who prefers a sharper taste, add a teaspoon of mustard, stir, get mayonnaise with avocado and mustard.

Homemade Provencal mayonnaise in 30 seconds - video recipe

Many people are very fond of a variety of mayonnaise called “Provencal”. But until this moment, you only bought it in the store, enjoying the taste. Now let's learn how to prepare such a delicious and favorite sauce yourself. And we will spend literally a few minutes on this. Let's watch and reveal the secrets of Provençal at home.

Very tasty and simple, isn't it?

Homemade lemon juice mayonnaise will have the flavor of natural citrus fruits; those who like a more sour taste can add more lemon juice and make a hot sauce. If you add a small amount of grated lemon zest (⅓ teaspoon) to the finished sauce, you will get a fragrant, piquant sauce that you cannot buy in the store.

You will need:

Chicken egg – 1 piece,
salt, sugar - ½ teaspoon each.

Preparation:

Break the eggs into a glass of a mixer, add salt and granulated sugar, beat the eggs at medium speed, pour in sunflower oil in a thin stream in portions, beat until thick and homogeneous.

At the end, add lemon juice, lemon zest (if desired), stir. Taste and add missing ingredients if necessary.

Mayonnaise can be stored in the refrigerator in a glass container for several days.

Instead of ready-made mustard, when preparing homemade mayonnaise, you can also use dry mustard, the so-called mustard powder. Olive oil lovers can prepare mayonnaise from olive and vegetable oil with the addition of mustard powder.

You will need:

Sunflower oil – 150 milliliters,
olive oil – 150 milliliters,
chicken egg – 2 pieces,
apple cider vinegar – 2 teaspoons,
mustard powder – 1 teaspoon,
sugar, salt - ½ teaspoon each.

Preparation:

Break the eggs into a blender container, add sugar and salt, beat the eggs at medium speed until white foam forms, add mustard powder, stir, pour in the oil in a thin stream gradually, in separate portions. After the sauce has formed a thick mass, add apple cider vinegar and stir.

Taste the finished sauce. This mayonnaise will have notes of greenery, the sharpness of mustard and the aroma of apples. Any housewife can add one or another ingredient to enhance the desired taste.

In the case of an allergic reaction of the human body to chicken eggs, it may not occur to quail eggs. In this case, you can prepare mayonnaise using quail eggs at home. In addition, they are richer in vitamins and microelements than chicken.

You will need:

Quail eggs – 10 pieces,
sunflower oil – 150 milliliters,
lemon juice – 1 tablespoon,
sugar - teaspoon,
salt, ground black pepper, vigorous Russian mustard (ready) - ½ teaspoon each.

Preparation:

Break the eggs into a mixer container, add mustard, salt, sugar, black pepper and beat the eggs at medium speed, pour in the oil slowly, intermittently, gradually increase the speed of the submersible mixer.

At the end, squeeze the juice out of the lemon, pour into the prepared mayonnaise, and stir the sauce.

People with an allergic reaction to eggs or for other reasons who refuse to eat eggs can make mayonnaise with milk. It tastes a little different, but still delicious. Be sure to try making this version of mayonnaise to find out. Perhaps it will become one of your favorites. It’s true that such mayonnaise also doesn’t last too long, despite the fact that it doesn’t contain eggs.

You will need:

Milk, pasteurized with a fat content of 2.5% or more - ½ cup,
sunflower oil – 1 cup,
Russian mustard (ready) – ½ tablespoon,
lemon – ½ piece,
sugar – 1 teaspoon,
salt – 1 teaspoon.

Preparation:

Milk and butter should be at room temperature.

Pour the milk and butter into a glass of a blender, and use a blender to mix the mixture to form a fine mixture of milk and butter, add salt, granulated sugar, mustard, and continue beating. At the very end, squeeze out the lemon juice and pour into the finished sauce, stir.

If lemon juice is poured before a thick mass forms, the milk will curdle and the food will have to be thrown away.

At the end, taste the sauce, if necessary, add the necessary ingredients to taste.

The mayonnaise prepared according to this recipe has a thick mass, is suitable for dressing salads and making sandwiches, and can be stored in closed jars in the refrigerator for up to a week.

Delicious and safe homemade mayonnaise made with raw eggs, which will never poison you

And finally, I want to show you a video recipe that describes a way to keep raw eggs safe. If that's what was stopping you from making it, you can put that worry to rest now. See the recipe and remember it.

When a couple of delicious salads and juicy main courses with mayonnaise arrive, it’s time to learn how to deliciously and correctly prepare homemade mayonnaise. Now you know exactly how and it’s time to get down to practical exercises.

Bon appetit!

The main components of mayonnaise are vegetable oil and eggs. It is recommended to store the store-bought product at a temperature no higher than 18 degrees for 45 days to 6 months. To achieve such long-term storage, chemical preservatives are included in its composition. But you can eat your favorite sauce without harm to your health, because mayonnaise can be prepared at home using a blender from natural products in just a few minutes.

To prepare the most popular French sauce, known to many as mayonnaise, you will need:

1 chicken egg;
15 ml lemon juice;
10 g prepared mustard;
salt, sugar, ground black pepper and other spices to taste.

To make mayonnaise at home you will have to spend no more than five minutes of time, but for everything to work out you need to strictly follow the cooking instructions:

Break the egg into a deep glass (for example, from a blender) and beat it until smooth.
Then start adding refined oil in small portions, continuing to beat the mixture with a blender. At first you need to add only ¼ teaspoon, and when half of the butter is already beaten together with the egg, you can add one tablespoon at a time.
The mass is well beaten and thickened - it’s time to add salt, sugar, lemon juice and other spices. Beat everything again. Taste, if necessary, adjust the taste by adding sweets, salt or other spices, beat again and the mayonnaise is ready.

The cooking sequence may be slightly different: pour oil into a glass, add all the ingredients, beat in the egg, and then gently press the egg to the bottom with the blender attachment and start whisking, raising the attachment as the mass thickens. This method of preparation requires some skill.

From quail eggs

Quail eggs are much healthier than chicken eggs, since their content of vitamins A, B1, B2 is two to three times higher, so they can become the basis for vitamin mayonnaise, which will include:

6 quail eggs;
100 ml vegetable oil;
10 g mustard;
7 g ground black pepper;
10 ml lemon juice;
4 g salt;
4 g sugar.

How to prepare mayonnaise from quail eggs step by step:

At high speed, beat the quail eggs with salt, mustard, sugar and ground pepper in a blender for about one minute.
Continuing to work with the blender, start adding vegetable oil a teaspoon at a time, then its amount can be increased to 1-2 tablespoons.
Pour lemon juice into the almost ready whipped sauce and stir until smooth.

Vegetarian mayonnaise in blender

Mayonnaise is a sauce made from vegetable oil whipped into an emulsion, like “oil in water.”

Most often, eggs are used as an emulsifier, but even without them you can prepare delicious and thick homemade mayonnaise, for which you will need:

300 ml refined oil;
100 ml aquafaba (can be replaced with 150 ml soy milk);
20-30 g of ready-made mustard;
30-45 ml lemon juice (or wine vinegar);
5 g salt;
3-5 g sugar;
spices to taste.

Cooking method:

In a suitable sized container, mix the oil and aquafaba (soy milk). Then beat the mixture for a few minutes with an immersion blender into a bubbling emulsion.
Add the remaining sauce ingredients and continue whisking at high speed until the desired consistency is achieved. The result is almost half a liter of delicious vegetarian mayonnaise.

How to make Provencal at home?

No matter how many new names appear on the labels of mayonnaise packages, most housewives prefer Provencal. His GOST from 1950 assumed the presence of the following ingredients in the sauce: vegetable oil, fresh egg yolks, 5% vinegar, ready-made mustard, sugar, salt and spices.

There was no starch, thickeners, flavors or preservatives in its composition, so it’s tastier and easier to prepare your favorite Provencal yourself.

150 ml refined oil;
2 chicken egg yolks;
10 g of ready-made table mustard;
15 ml table vinegar;
5 g sugar;
2-3 g table salt.

Work progress:

Beat the yolks into a half-liter jar, add sugar, salt and mustard. Beat this mass until smooth and all salt and sugar crystals are completely dissolved.
Next, continuing to beat the mixture with a blender at high speed, add all the vegetable oil in small portions. Pour vinegar into the almost ready mayonnaise and beat for about another minute. To prevent mayonnaise from separating, all ingredients must be at the same temperature. It can just be at room temperature, or you can cool the yolks and butter so that the sauce whips up faster.
Place it directly in the half-liter jar in which the mayonnaise was prepared for several hours in the refrigerator so that it thickens, and then you can use it for dressing salads and preparing other dishes.

Original garlic mayonnaise

Original mayonnaise with garlic aroma and juicy herbs goes perfectly with oven-baked chicken. This recipe uses basil and parsley, but you can use any other herbs to suit your taste.

List and quantity of ingredients:

1 egg;
200 ml refined oil;
10 g parsley;
10 g basil;
12 g garlic;
lemon juice and salt to taste.

Cooking sequence:

Beat the chicken egg with a fork until smooth and pour it into a glass for an immersion blender. Next, beat the egg in a blender with a cocktail attachment (whirl), gradually adding vegetable oil and lemon juice.
Add garlic pressed through a press, finely chopped herbs, salt and spices to the airy thick mass, stir thoroughly with a spoon.

Homemade, no eggs

Homemade mayonnaise without eggs can be not only lean, but also made with cow's milk.

To make 500 ml of this sauce you will need the following products in the following proportions:

300 ml oil;
150 ml milk;
20 g prepared mustard;
5 g salt;
30 ml lemon juice or table vinegar;
3-4 g sugar.
spices.

Steps of preparation:

Use an immersion blender to turn the butter and milk into a white emulsion. This will take literally a few seconds.
Add salt, lemon juice and mustard to the resulting mixture. Beat everything for about two minutes using high speed. The mass should thicken.
At the last stage, add sugar and spices. Beat everything again. Place the finished mayonnaise in the cold for several hours.

Step-by-step recipe for making cottage cheese

Mayonnaise is a fairly high-calorie product, but this does not mean that people on a diet or watching their weight should refuse salads dressed with this sauce. You can always find an easier dietary alternative, and, for example, make mayonnaise at home from cottage cheese.

For this you will need to take:

200 g cottage cheese;
2 yolks;
60 ml milk;
60 ml sunflower or olive oil (you can take a mixture of them in equal proportions);
20 g prepared mustard;
15 ml lemon juice or apple cider vinegar;
salt to taste.

Algorithm of actions:

In a blender, beat cottage cheese, yolks and milk into a homogeneous smooth mass.
Continuing to beat the cottage cheese, pour in the oil in small portions. Then add the remaining ingredients and mix well.
If the cottage cheese was a bit dry and there were grains left in the mayonnaise, you can grind the sauce through a fine sieve.

You only need to store curd mayonnaise, like any other homemade one, in the refrigerator for 3-4 days to one week.

With added vinegar

To enhance the taste, lemon juice is added to mayonnaise, but it can be replaced with vinegar. The taste of the finished dressing will not only not suffer from this, but on the contrary, it will become richer and richer. The main thing is not to use regular table vinegar, but instead use balsamic, apple or wine vinegar.

Composition of mayonnaise with vinegar added:

2 raw chicken eggs;
250 ml refined vegetable oil;
5 ml balsamic vinegar;
5 g salt;
5 g sugar;
3 g allspice ground.

Preparation:

Beat the eggs along with all other ingredients (except oil) with an immersion blender until smooth.
Then pour in refined oil in five or six additions, without stopping beating at maximum speed.
When the dressing acquires a thick and viscous consistency, reminiscent of sour cream, transfer it to a glass jar and cool for half an hour in the refrigerator.