A favorite and popular sauce - mayonnaise, prepared at home with a blender or mixer, will give a head start to the product that is sold in stores. Moreover, at home you can prepare the sauce with or without eggs, with or without mustard, even Provencal.
How to make the most delicious mayonnaise at home using a blender
Homemade sauce is not only much tastier, it is much healthier. It’s not scary to give it to children, because there are no thickeners, flavor enhancers or similar things. Classic mayonnaise contains only the simplest ingredients:
- Vegetable oil
- Mustard
- Sugar
- Vinegar or lemon juice
To prepare, in addition to these simple products, we will need a blender or mixer. Unfortunately, the condition is almost mandatory. After all, it’s unlikely to be possible to beat the mass until fluffy with a whisk or fork.
How to make delicious mayonnaise
For those who have never tried making mayonnaise at home, I will give you a few recommendations so that you can get a delicious sauce the first time:
- The more oil in mayonnaise, the thicker it will be.
- Don't want to use a flavored sauce? Then choose the highest quality vegetable oil, refined, preferably olive.
- By adding homemade chicken eggs to the sauce, you will get a richer taste and beautiful color of the final product.
- Try using quail eggs instead of chicken eggs.
- First, the eggs are beaten into a foam, then all the ingredients are added, the oil is poured in last, always in a thin stream with constant stirring, otherwise you won’t get a thick consistency.
- Want to extend the shelf life of your freshly prepared sauce? Then use only fresh products. But still, homemade mayonnaise does not last as long as store-bought mayonnaise.
- Instead of regular table vinegar, use lemon juice, apple cider vinegar or balsamic vinegar.
- Do you like the bright, rich color of the product? Then add a little turmeric when preparing the sauce.
- For those who like spicy foods, I advise you to use mustard powder instead of ready-made mustard.
- Before cooking, make sure that all components are at approximately the same room temperature.
- If the mass is too thick, it can be diluted with warm boiled water. On the contrary, the addition of lemon juice will thicken the liquid mass.
- Additives will help make the product original, more tasty and piquant: crushed garlic, cumin, coriander, chopped herbs, gherkins, olives, horseradish, capers will make the sauce more interesting and dishes with it delicious.
Step-by-step cooking recipe
In just one minute you can prepare very tasty mayonnaise. This recipe will work for everyone, even the most notorious lazy people.
We take:
- 1 fresh egg
- A glass of chilled vegetable oil
- A pinch of salt
- A pinch of sugar
- Half a teaspoon of mustard
- Large spoon of vinegar or lemon juice
Cooking process:
Break the egg into a jar or glass. You need to try not to let the yolk spread.
Pour vegetable oil there.
Add sugar, salt and mustard.
Add vinegar.
Lower the immersion blender to cover the yolk and, holding it tightly to the bottom, begin to beat for a few seconds.
Now we begin to raise and lower the blender until everything is whipped to the desired consistency.
Homemade mayonnaise is ready in less than one minute.
Classic mayonnaise recipe
Ingredients:
- 1 liter of oil, preferably refined
- 5-6 eggs
- 3 level teaspoons salt
- 3 teaspoons sugar
- 3 teaspoons prepared mustard
- 6 tsp vinegar 9%
Preparation:
Separate the whites from the yolks. Place the yolks in a container in which we will beat the mayonnaise. Pour sugar, salt, mustard, vinegar into the yolks, start beating, submerging the blender to the bottom and lifting it to the top. Beat for about five minutes, then gradually pour in the oil in a thin stream, always in a thin stream, otherwise it won’t whip.
When the oil is all poured in, the mass will be thick. Pour in the egg whites in several additions, without stopping whisking, until you get a consistency similar to store-bought mayonnaise.
Homemade mayonnaise without mustard
The sauce became famous for its delicate and mild taste. This is exactly how it turns out without using mustard. For cooking we will use only egg yolks. Well, proteins can be used, for example, for a mask.
We will need to take:
- A glass of extra virgin olive oil
- Half a tablespoon of freshly squeezed lemon juice
- Two chicken yolks
- A pinch of regular salt
- A quarter teaspoon of pepper mixture
Cooking process:
Place the yolks in a blender bowl and beat, adding oil drop by drop. As soon as the mixture thickens, add lemon juice and spices. It is better to add salt at the end, to your taste.
How to make homemade mayonnaise without eggs (with milk)
How can you make a sauce without its main ingredient, eggs? It really works, try it. You just need to follow all the rules from the recipe.
We will take:
- Two thirds glass of milk
- One and a half cups of olive oil
- Tablespoon lemon juice
- Tablespoon mustard
- A pinch of table salt
- A pinch of granulated sugar
Cooking process:
We take the milk out of the refrigerator in advance to warm up to room temperature. Add oil to it and start whisking. When thickening, add mustard, salt and sugar to the mixture and stir.
Lenten mayonnaise with beans
It will be surprising to some, but those who observe fasts also want variety in the menu. This sauce is thick, satisfying and very healthy.
We will take:
- A glass of white beans
- A little more than a glass of vegetable oil
- Two large spoons of lemon juice
- Half a teaspoon of mustard
- Quarter spoon of salt
- Quarter teaspoon of sugar
Cooking process:
Soak the beans overnight. In the morning, drain the water, add new water and set to cook until tender. Place the finished mixture in a blender bowl and pour half a glass of the broth. Add salt and sugar and start beating. Gradually add oil in small portions.
When the mass becomes “fluffy”, add mustard and squeeze out a lemon, beat a little more and look at the consistency, if it is too thick, dilute with the remaining broth from the beans.
Homemade mayonnaise with quail eggs
There is a special sauce on quail eggs, very healthy, tasty, with a rich, appetizing color.
We will take:
- Eight quail eggs
- Lemon juice
- Glass of olive oil
- Half a teaspoon of mustard
- Table salt
- White pepper
Cooking process:
Separate the egg yolks into a blender bowl and add half the volume of oil. Let's start whisking. Add mustard to the thickened mass, salt, pepper and squeeze a large spoon of lemon juice. Add the second half of the butter and beat until smooth.
Yolk mayonnaise
Initially, this sauce was made with yolks. When prepared in this way, it has a rich, very appetizing color, especially when the eggs are homemade.
We will need:
- Half a glass of olive oil
- One egg yolk
- Half a teaspoon of mustard
- Half a teaspoon of apple cider vinegar
- A pinch of salt and sugar
Cooking process:
Break the egg and take only the yolk, immediately add mustard, salt and sugar to it. We begin to beat and gradually, little by little, add oil. After thickening, add vinegar. Stir, the sauce is ready.
Homemade Provencal mayonnaise in a blender
The same one, GOST, from Soviet times. Now few people remember the real taste. Then no additives, thickeners or dyes were allowed. Now such mayonnaise can only be prepared at home.
We will take:
- Two egg yolks
- 150 grams of refined vegetable oil
- Half a teaspoon of mustard
- A third of a teaspoon of salt
- Half a teaspoon of granulated sugar
- Large spoon of table vinegar 9%
Cooking process:
Place the yolks, mustard, salt and sugar in a half-liter jar or blender container. We begin to beat until the sugar crystals dissolve. After this we start adding oil. Portions should be no more than half a teaspoon, otherwise everything will curdle and the sauce will not work.
Add the entire volume of oil without stopping whisking until you get the desired consistency. Then add vinegar. Those who are opposed to this product can substitute lemon juice.
Homemade mayonnaise Provencal - video
Mayonnaise has become a favorite ingredient for many housewives. If previously all salads, borscht, and stews were seasoned with real thick sour cream, now for some reason many people find it tastier and easier to use this particular sauce.
And nowadays you won’t find any number of options on store shelves. This product is prepared with olive oil, avocado oil, quail eggs, and yolks alone. There are even “light” low-calorie options.
So you can choose whichever one you want. However, more and more often they began to prepare this sauce at home.
For example, just recently I had to prepare a festive dinner for late guests. And at some point I discovered that there was no mayonnaise or sour cream at home. And then a recipe for homemade mayonnaise surfaced in my memory, which is prepared in a matter of minutes, and is much healthier than the “chemical-laden” store-bought one.
This noble sauce is really easy and simple to prepare at home! The main thing is that all its components are fresh and at room temperature.
Let's consider the classic version of preparing a basic homemade product. It can be prepared using a regular whisk, but it is still recommended to use an immersion blender to speed up the process.
We will need:
- Sunflower oil - 150 ml.
- Egg – 1 pc.
- Lemon juice - 1 tbsp. l.
- Salt, sugar - 0.5 tsp each.
Preparation:
1. Crack and break a fresh egg into a tall container and immediately add salt and sugar.
If you want to get the famous taste of “Provencal”, then immediately add 0.5 tsp. ready-made mushy mustard - it will add a hint of bitterness.
2. Immerse the blender in the container and thoroughly beat the contents until smooth.
3. Continuing to beat the egg mixture, add butter in a thin stream until the consistency of the desired thickness is achieved.
The less sunflower oil you pour, the more liquid the substance will be. Therefore, if you like a rich product, so that the spoon stands, add the entire specified amount of oil.
4. Add lemon juice to the thickened mass and continue whisking for about another minute so that the juice mixes with the egg-butter mousse until smooth.
5. Transfer the resulting product into a tightly sealed glass container and cool.
And even if such mayonnaise is stored for only a few days, you will be sure that no preservatives, stabilizers or artificial colors are mixed in there.
Plus, when you cook yourself, you have freedom of creative expression. And you can add various seasonings, spices and other ingredients that will allow you to achieve incredibly tasty and unusual flavor combinations.
How to make mayonnaise without eggs in a blender
Without heat treatment of eggs, there is always a risk of contracting salmonella. In this regard, many housewives do not risk cooking anything with raw eggs.
However, it turns out that you can make a great product without eggs. And not only that, it turns out so tasty that the whole family happily devolves it on both cheeks!
Don't believe me! Judge for yourself!
We will need:
- Milk - 150 ml.
- Sunflower oil - 300 ml.
- Ready mustard - 1 tbsp. l.
- Lemon juice - 3 tbsp. l.
- Salt – incomplete 1 tsp.
Preparation:
1. Mix butter and milk in a tall container.
Don't forget that absolutely all ingredients must be at room temperature. If you just took them out of the refrigerator, you may not get the sauce of the desired consistency. Moreover, it can also delaminate.
2. Carefully add salt and lower the mustard mixture.
If you like a slightly creamy, velvety flavor, a pinch of sugar won't hurt. It’s better to take mildly spicy mustard.
3. Lower the immersion blender almost to the bottom and beat until a homogeneous emulsion is obtained.
4. Without ceasing to beat, pour in lemon juice, which will help the mixture thicken right before your eyes to its usual state.
The resulting half liter of this amazing and absolutely harmless favorite food seasoning additive can be stored in the refrigerator in a closed jar for almost a week.
Homemade sauce recipe without eggs in 5 minutes
Did you know that vegetarians also love mayonnaise? Yes Yes! You heard right! But the whole secret is that they use a special vegetarian or lenten recipe, which can even be used during Lent.
In this case, the result is not quite mayonnaise, but more of a sauce. It tastes more like sour notes of lemon.
We will need:
- Olive oil – 50 ml.
- Sunflower oil – 50 ml.
- Lemon juice – 1 tbsp. l.
- Ready mustard – 1 tsp.
- Sugar, salt - to taste (about a pinch)
Preparation:
1. Mix sunflower and olive oil into a single mixture.
2. Mix the prepared mustard with 1 tsp. combined oil and mix thoroughly with a whisk.
3. Slowly add some of the butter into this mixture in small portions and beat well so that the mass does not separate.
If you immediately add oil in large quantities, then the emulsion will separate from the very first steps and this will not be corrected!
4. When half the butter is poured in in small portions, add lemon juice and salt with sugar. Continue beating.
The emulsion will turn slightly white when lemon juice is added, but not much.
5. Gradually add all the remaining butter in small portions, without stopping whisking the contents.
Since the main secret of lean mayonnaise is the methodical whipping of mustard with oil, it can be used even when restricting nutrition for medical reasons and during weight loss diets.
It is also worth noting that this sauce is not too thick. It is more like an emulsion and thickens when stored in the refrigerator.
Prepare mayonnaise in a blender with vinegar
I would never have thought that this delicious seasoning for dishes could be prepared with the addition of vinegar. For some reason, it always seemed that the acid would definitely “boil” the egg. But once I tried this recipe, I can now confidently say that nothing like that will happen and the taste from the slight sourness will only become richer and piquant.
We will need:
- Table vinegar – 1 tbsp. l.
- Egg - 1 pc.
- Mustard - a little less than 0.5 tsp.
- Vegetable oil - 150 gr.
- Sugar, salt - to taste.
Preparation:
1. Break a raw egg into a large container. The mass will increase when churned, and it is important that there is room for it in the container.
2. Add salt, sugar and mustard to the egg.
3. Beat the egg mixture using a special blender attachment at the highest speed until it thickens and becomes a uniform lemon color.
4. Continuing to beat, add a thin stream of sunflower oil. Continue beating until a thick mousse forms.
5. Also pour vinegar in a thin stream, without ceasing to use the blender.
6. Send the resulting mixture to cool for half an hour until it thickens. After which it can be served.
The product turned out thick and appetizing.
Homemade mayonnaise with yolks
The most beautiful and delicate color is obtained if you prepare mayonnaise not from whole eggs, but only from the yolks.
We will need:
- Egg yolk – 2 pcs.
- Sunflower oil – 120 ml.
- Sugar, salt, mustard - 0.5 tsp each.
Preparation:
1. Place salt with sugar, mustard and egg yolks in a wide bowl.
2. Beat them well with a whisk-shaped mixer attachment at low speed.
3. Without ceasing to beat, pour in half the oil drop by drop so that the result is a homogeneous egg-oil mixture.
4. Now you can pour in the remaining oil in a thin stream, constantly making sure that the mixture has time to bind into a homogeneous consistency.
5. As soon as the required thickness appears, pour in lemon juice and mix thoroughly with a mixer at medium speed.
6. Place the prepared mixture into a tightly sealed container and leave to cool.
It is worth remembering that such mayonnaise should be eaten in the first couple of days, before the yolks spoil. And it tastes much better fresh!
Delicious recipe for quail eggs
In recent years, more and more people prefer store-bought plastic packaging of their favorite seasoning with the image of quail eggs. Whether they are actually there is a controversial issue.
But many mothers consider quail eggs much healthier for the body of the younger generation. And the children themselves enjoy eating these little “spotted cockatiels.” This makes cooking at home with kids much more fun.
We will need:
- Quail eggs – 11 pcs.
- Sugar, salt, mustard - 1/3 tsp each.
- Lemon juice – 1 tsp.
- Sunflower oil – 150 ml.
- Ground black pepper – 0.5 tsp.
Preparation:
1. Break the eggs and place them in a blender bowl. Make sure that no shells get inside.
2. You can immediately add sugar with salt, mustard and lemon juice.
3. Beat the egg mixture on maximum for half a minute. You should get a fluffy mass.
4. Pour in vegetable oil and beat thoroughly until thick.
In order to remove the sunflower taste, you can cook from a combination of sunflower and olive oil, and the second should contain no more than a quarter of the total volume of oil.
5. Add a pinch of ground pepper and mix at minimum speed.
6. Cool for 30 minutes and you can eat.
Isn’t it true that the taste is a little different from mayonnaise made with chicken eggs?
How to make mayonnaise with dry mustard in a blender
Most recipes include ready-made mustard. What if there is no such thing in the refrigerator? A good solution would be to use regular dry mustard powder.
We will need:
- Chicken egg – 1 pc.
- Salt, sugar - 0.5 tsp each.
- Mustard powder – 1 tsp.
- Apple cider vinegar - 2 tsp.
- Sunflower oil – 150 ml.
- Olive oil - 150 ml.
Preparation:
1. Mix both oils in a separate large mug.
2. Break an egg into a blender cup.
3. Put mustard powder with salt and sugar there.
4. At medium speed, beat until foamy.
5. Continuing to beat, pour in the combination of oils in a thin stream.
6. Add apple cider vinegar and whisk until thick.
Instead of apple cider vinegar, you can use either wine vinegar or white rice vinegar. But you shouldn’t overuse it - use it at a rate of maximum 1 tsp. for one egg.
7. Transfer to a storage container and place in the refrigerator.
Thanks to the combination of apple cider vinegar and mustard powder, the taste is very close to industrial “Provençal”.
Lenten mayonnaise made from flour
I found another interesting recipe when I wanted something tasty for Lenten week. Surprisingly, but true - an excellent salad dressing can be made using... flour!
We will need:
- Flour – 1 cup.
- Olive oil - 8 tbsp. l.
- Lemon juice - 3 tbsp. l.
- Ready mustard - 3 tbsp. l.
- Salt – 2 tsp.
- Sugar - 2 tbsp. l.
- Water - 3 glasses
Preparation:
1. Pour flour into a saucepan and add 0.5 cups of water.
2. Stir thoroughly to obtain a homogeneous creamy slurry.
Be sure to make sure that there are no flour lumps left, otherwise the taste will be spoiled irrevocably
3. Pour in the remaining water, stirring well.
4. Boil the flour mixture until the first bubbles appear, then remove from the stove and leave to cool.
5. Pour oil into the container. Add mustard with sugar, salt and lemon juice.
6. Carefully move and beat until an airy mousse forms.
7. Continuously whisking, add in parts to the flour mixture.
8. Continue beating until required consistency.
9. Transfer the resulting lean mayonnaise into a clean bowl and cover with a tight lid to prevent air from entering.
The taste is quite unique, very similar to American store-bought for vegetarians, but goes perfectly with vegetables in salads.
How long can you store homemade mayonnaise?
Many people doubt the advisability of storing homemade mayonnaise in refrigerators. Of course, the presence of raw egg yolks makes the prepared sauce very perishable.
The best option is to cook, cool and consume immediately.
But what if you made too much and can’t eat it at once?
According to sanitary standards, it is permissible to store the prepared emulsion in a clean, tightly sealed glass container at a temperature of 4 - 7 ° C, with a maximum humidity of 75%.
Even if these conditions are met, it can be stored for only 3-7 days.
- The minimum period is recommended if the product contains a large number of eggs.
- An average period of 5 - 6 days is recommended if it contains sour cream or milk.
- And the maximum shelf life is allowed only for those homemade sauces that do not contain the previous components and are prepared with mustard.
So, we have an excellent and inexpensive alternative to store-bought mayonnaise, which we can easily prepare at home from what we almost always have on hand.
And if at the last stage of cooking you add grated cheese, pickles, garlic or chopped herbs, then it will already be a full-fledged restaurant sauce, which the chefs prepare with such skill.
Now that you know how to prepare this sometimes irreplaceable product, you can always do it with ease.
Bon appetit and healthy healthy dressings for your culinary creations!
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 also 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 can be 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, add the necessary ingredients to taste if necessary.
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.
How to make homemade mayonnaise and whether it is possible - you will find out the answer to this question by reading this article. If you ask any resident of our country which sauce is the most popular, you will probably hear the answer: mayonnaise! Indeed, almost everything in Russia is eaten with this additive: from sandwiches to rolls. But is this product useful? Just look at the composition indicated on the jar: most likely, you will find various thickeners, stabilizers and flavor enhancers. All this helps to extend the shelf life of mayonnaise, but does not improve consumer qualities. Considering, moreover, that mayonnaise is a rather fatty product, the combination of these factors leads to the conclusion: the sauce is downright harmful. What to do if you really want to pamper yourself and your family with a festive mayonnaise salad. The answer is obvious - make your own mayonnaise at home.
A few historical facts to get to know this popular sauce better. There are several versions of the origin of Provençal. According to the first of them, the sauce was invented by a cook in the besieged city of Mahon, in Spain. There was nothing left for provisions except eggs and olive oil. After some thought, the cook whipped these products, adding salt and sugar. Everyone liked the new dish so much that it became widespread and was called mayonnaise, after the place of its invention. According to another version, mayonnaise originated from its direct ancestor - the Spanish sauce “ali-oli”. It consisted of eggs, vegetable oil and garlic. Provencal appeared in Russia in the 30s of the last millennium, after the sauce was tasted and approved by Stalin.
Mayonnaise is a tasty, but high-calorie product, as it consists of more than 50% oil. On average, its energy value is about 300 calories per 100 grams. If you are watching your figure, it is better to limit the use of this sauce, or prepare special dietary options, several recipes for which can be found in this article.
Mayonnaise at home using a blender: step-by-step recipe
“Homemade mayonnaise recipe” - typing such a request into any search engine, we will see many varieties and modifications of this sauce, as well as recipes for its preparation. Making mayonnaise yourself is not difficult, you just need to follow some subtleties:
- The products used must be warm. Remove them from the refrigerator at least 2-3 hours before cooking.
- Use high-quality ingredients - it is better not to take olive oil of questionable quality, but to buy good sunflower oil.
- If you don't have lemon juice, replace it with slightly diluted table vinegar (not vinegar essence!).
- Be sure to wash the eggs, preferably with soapy water or a special antibacterial agent.
- It is not necessary to add ready-made mustard to the sauce - dry mustard powder will perfectly replace it. Many people like to use Dijon mustard beans in the preparation of mayonnaise - be sure to try this option.
Contrary to popular belief, it is possible to prepare mayonnaise without any additional means, but if you have a blender, it is better to use it. You will also need:
- 1 medium sized chicken egg
- 200 ml vegetable oil
- 1 tablespoon lemon juice
- salt, sugar, spices to taste
Pour the ingredients into one container. An important point is that the diameter of its bottom should only slightly exceed the diameter of the immersion attachment of the blender; this is necessary so that all products can be mixed evenly. Lower the lower part of the nozzle so that it touches the bottom of the dish and turn on the device at medium speed. Look into the container and see how a viscous white emulsion is gradually formed from a set of ingredients. As soon as you realize that the sauce has become thick enough and homogeneous, turn off the blender. Homemade mayonnaise is ready.
If you didn’t manage to make the sauce the first time, try these tips:
- If the sauce is too thick, dilute it with a small amount of water, whisking everything again.
- If the mayonnaise desperately does not want to thicken, try to correct the situation by adding a teaspoon of lemon juice.
- Problems with liquid consistency can be avoided if you use only yolks in cooking.
- If you decide to use olive oil, it is better to dilute it half and half with vegetable oil - the taste will be mild.
Homemade mayonnaise with a mixer
If you don't have a blender, you can get by with a mixer or a regular whisk. Haute cuisine chefs claim that hand whisking makes the sauce especially tasty and its consistency delicate.
Homemade mayonnaise recipe in a blender:
- 1 egg
- 250 g of any vegetable oil
- 1 tbsp. spoon of lemon juice
- 1 tsp. spoon of prepared mustard
- salt and sugar to taste
Take a deep bowl and break an egg into it. Beat it until smooth. Next, gradually add oil. Whip the Provençal until desired thickness and whitening are achieved. Next, add lemon juice and the remaining spices to the mayonnaise and mix thoroughly again. Taste and adjust by adding sugar or salt if necessary. This mayonnaise can be stored at a temperature not exceeding 7 degrees in a container with a tight-fitting lid.
Eggless mayonnaise recipe
Despite the fact that the original recipe requires the use of eggs, there are many variations of mayonnaise where this ingredient is absent. This sauce will be an ideal addition to dishes during Lent, vegan and vegetarian dishes - depending on what ingredient is used to replace eggs. This version of mayonnaise is also suitable for those who are afraid of salmonellosis - after all, the original version uses raw eggs without heat treatment. Of course, this sauce will taste different from the usual one, but perhaps you will like this version of the famous dish more.
Mayonnaise without eggs with milk
Ingredients:
- 80 ml milk
- 150 ml sunflower oil
- 1/2 tsp. spoons of prepared mustard
- 1 spoon lemon juice
- salt, sugar, seasonings - optional
Pour the butter and milk into a deep bowl. (Remove the latter from the refrigerator immediately before cooking; if warm, it may not whip up). Beat the resulting mixture using kitchen utensils or by hand. Add the remaining ingredients to the resulting substance and beat again as quickly as possible. From the specified amount of products you will get approximately 1/2 liter of mayonnaise. If this is too much for you, reduce all proportions by half. Cow's milk can be replaced with soy or any other plant milk - then the sauce will not contain animal products. Homemade mayonnaise without eggs is ready.
Lenten bean mayonnaise
This sauce will create a sensation if fasting people or adherents of a vegetarian diet gather at the table. Although, this is more likely not mayonnaise, but bean sauce or pate. Its delicate consistency and nutty flavor will definitely please everyone, and besides, this mayonnaise can be considered a dietary product. To prepare you will need:
- 1 can of canned white beans (you can also take just boiled beans - 400g)
- 200 ml sunflower oil
- salt, sugar optional
- 1 tsp. spoon of mustard
- 1 tbsp. spoon of apple cider vinegar
Place the beans, freed from liquid, into a container that is convenient to use as a blender. Start whisking, after a few minutes add the rest of the ingredients except the oil. His turn will come when the mass becomes homogeneous - pour in the oil in a thin stream and beat again. This simple sauce will go well with any dish, and it will be delicious simply eaten with bread. If you want piquancy and spiciness, add a few cloves of garlic, passed through a garlic press.
Mayonnaise with sour cream
This version of the sauce is no worse than traditional Provençal, it has a creamy taste with a slight sourness and a thick consistency. The thickness of the sauce depends on how rich the sour cream is used.
Ingredients:
- 150 g sour cream
- 40 ml olive oil
- 0.5 tsp. spoons of mustard
- 0.5 tbsp. spoons of honey (can be replaced with sugar)
- 1 tbsp. spoon of lemon juice
- spices to taste
Pour sour cream into a bowl and add lemon juice. Mix vigorously and leave the ingredients to “think” for a while. Next, add all other products to the resulting mixture, with the exception of oil. Whisk again. Add oil in small portions - 1 spoon at a time, whisking everything thoroughly each time. Cover the dish with a lid and place in a cool place for half an hour. This time will be enough for the sauce to thicken and acquire the desired structure and taste.
Mayonnaise without mustard
As you can already see, mustard is required in most mayonnaise recipes. But that’s what’s good about cooking – the opportunity to experiment and change the recipe. If you are allergic to this product, or just don't like mustard, you can make homemade mayonnaise without mustard. To do this you need to take:
- 1 large yolk
- 3/4 cup oil
- 1.5 tablespoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 0.5 tsp. spoons of salt
Whisk the yolk, wine vinegar, lemon juice and salt until smooth and bright yellow in color, until all the grains have dissolved. Gradually, 1/4 cup at a time, add oil, pouring it in a thin stream. The whipping process will take about 8 minutes, at the end the mayonnaise will turn white. The sauce without mustard is ready, it has a delicate and sweet taste and children will like it as an addition to the main dish.
How long does homemade mayonnaise last?
If you have prepared such a quantity of product that you couldn’t eat it right away, the question arises: how to protect the finished sauce from spoilage and how long it can be stored.
Prepared mayonnaise should be stored exclusively in the refrigerator, as it will quickly deteriorate in a warm room. The container in which the mayonnaise is placed must be dry and clean. The product is best preserved in a glass or porcelain container. In an open container, the oil contained in the sauce will quickly react with oxygen and oxidize. It will be impossible to eat such mayonnaise.
The answer to the following question about storage duration depends on several factors:
- Are there raw eggs in the recipe? The more there are, the shorter the shelf life of the finished product - this sauce can be stored for no more than 4 days in the refrigerator.
- A product without eggs can be stored much longer: 7-8 days.
- If the composition contains natural antimicrobial components - horseradish, garlic, the sauce can stand in the refrigerator for up to 2 weeks without losing its properties.
Of course, homemade mayonnaise doesn’t last long at all, but this is the price to pay for the lack of preservatives and other chemicals that abound in its store-bought counterpart. Therefore, it would be much wiser not to make a large amount for future use, but to cook it in small portions so that you can easily eat it in a few days.
Quail egg mayonnaise
Small colorful eggs have long gained popularity in kitchens all over the world, and here’s why: despite the fact that such an egg weighs 5 times less than a chicken egg, it is far superior in terms of vitamins and nutrients. Quail eggs contain almost all B vitamins, calcium, iron and phosphorus and a whole list of useful macro and microelements. Doctors recommend drinking a couple of quail eggs in the morning to increase immunity, strengthen memory, and normalize the functioning of the nervous and cardiovascular systems. The benefits of quail eggs for children, especially those who often suffer from colds, are invaluable. There is another very useful quality of this product: quails do not suffer from salmonellosis, which means that you can safely eat their eggs raw. But do not neglect the rules of hygiene: you still need to wash the eggs before eating.
Quail egg mayonnaise is more tender and tasty than regular mayonnaise, and moreover, it can be safely given to children. The recipe for mayonnaise at home is similar to a similar sauce:
- 7 quail eggs
- 160 g butter
- 10 ml vinegar
- sugar, salt
- pepper to taste
Break the eggs into a deep bowl, mix lightly, add mustard, salt and sugar there. Beat the mixture with a blender, without lifting it from the bottom of the bowl, for a couple of minutes. Now it’s the oil’s turn: continuously pour it into the sauce, whisking everything with your other hand. When the mass turns white and becomes thick like sour cream, add vinegar and mix. The healthy, and most importantly, safe and tasty sauce is ready. Its shelf life is the same as mayonnaise made from chicken eggs - no more than 4 days
Diet mayonnaise
Due to the widespread enthusiasm for the principles of proper nutrition and a healthy lifestyle, many began to abandon store-bought sauces due to their high calorie content. But what if you want to lose weight, but can’t imagine life without soup or dumplings seasoned with mayonnaise? There is an alternative - dietary, or so-called “PP-mayonnaise”. Unlike traditional sauce, this lightweight version contains only 65 calories per 100 grams. Agree, there is a significant difference compared to the calorie content of homemade mayonnaise, which is 4 times higher. How to make mayonnaise with a minimum of calories:
- 1 cup natural unsweetened yogurt
- 2 teaspoons mustard
- 2 cloves garlic
- salt to taste
Place the yogurt in a bowl, then squeeze out the garlic, add mustard and salt. Whisk everything thoroughly until you get a homogeneous mass. Let the sauce brew a little and you can serve. Cut vegetables into strips - cucumber, bell pepper, carrots; in combination with dietary mayonnaise, you will get an excellent healthy snack.
Video on how to make mayonnaise at home
If after reading the article you still have some questions, or you didn’t succeed in preparing Provençal the first time, watch the video recipe, which describes step by step all the intricacies of preparing this dish.
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Even novice cooks can make homemade mayonnaise without mustard in a blender, because there is nothing complicated in its preparation. However, here and there you can hear angry reviews that the sauce did not thicken and an oily mass formed in the residue. To prevent all negative reviews, I will say that the thickness of the sauce directly depends on two qualities: yolks at room temperature and high power of the equipment. If you have a blender with a power of less than 500 watts, then the ingredients will not mix!!!
There is no need to blame anyone later - you will have to put the mass into the marinade or pour it out.
So, let's prepare the usual ingredients for homemade mayonnaise, which are probably found in everyone's kitchen: remove the chicken eggs from the refrigerator and warm them to room temperature for 30 minutes.
Carefully separate the yolks from the whites and add the yolks to a deep blender glass. We use the whites for another dish or freeze them.
Pour salt and ground black pepper into a glass. You can add ground paprika, turmeric, etc. if desired. Let's pour vinegar. Instead of 9%, you can use apple, wine, etc.
Insert the blender and pour vegetable oil along the wall. Its weight does not matter, you can add 100 ml or 150 ml, the main thing is not to lift the blender.
At the highest speed, beat the whole mass for about 2-3 minutes, without lifting the blender from the bottom of the glass. As soon as you see that the mass has begun to thicken and unite with each other, you can tear the blender off the bottom and beat the mayonnaise in any position. I got an oily, thick yellow mayonnaise - the eggs were from poultry.
By the way, the more oil you add, the thicker your sauce will be.
Place homemade mayonnaise without mustard from a blender into a sauce boat and garnish with herbs when serving. Mayonnaise should be stored in the refrigerator in a closed container for no more than 4-5 days.
