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Diets and healthy eating 02.08.2017

Dear readers, few of us do not use mayonnaise for dressing salads, snacks and other dishes. And I am no exception. I will not say that mayonnaise is a frequent guest on our table, but nevertheless we often use it on holidays.

The easiest way is to buy mayonnaise from the store. But let's think about how much chemistry, preservatives it contains, what products are used for its production? And why don't we make the mayonnaise ourselves? Such mayonnaise will definitely be more useful, besides, we can choose the products for its preparation ourselves and vary the composition of the recipe, add something to our liking. Everything is simple, affordable and cheaper than in a store.

Today we will talk about how to make mayonnaise at home. Natalia Groznova will share her recipes on the pages of my blog. I give her the floor.

Recipe history

Good afternoon to all readers of Irina's blog. Let's turn to history first. An irreplaceable white sauce, mayonnaise, got its name from the capital of the Spanish island of Menorca - Mahón. The French Encyclopedia describes this historical event as follows. The French duke of Richelieu conquered Mahon in 1758. At that time, the team ran out of food supplies. The exceptions were olive oil and chicken eggs. Usually omelets were made from these components, which the French officers were pretty tired of. Then Richelieu ordered the chef to diversify the menu and cook something new. The resourceful cook beat eggs with butter and seasoned the resulting mixture with salt and spices. Thus, the world famous white sauce was born.

Today mayonnaise is the most famous sauce in the whole world. It is widely used in modern cuisine. Skillful housewives have learned how to cook it on their own at home using a mixer or blender. The whisking process can also be performed with an ordinary hand whisk, it will only take more time.

And French sauce is prepared in very different ways. They make it on yolks, on whole eggs, vegan without eggs, in olive or vegetable oil, with spices and additives ... In a word, there are many variations, and we will consider some of them today.

The benefits and harms of homemade mayonnaise

It should be noted that homemade mayonnaise consists exclusively of natural products: oil, mustard, eggs, salt, vinegar. Obviously, there is nothing harmful in these products. Doubts can be caused only by mustard, but in small doses it improves digestion. There are also constant controversies about vinegar, but to keep the effect to a minimum, you can use apple cider vinegar or balsamic vinegar.

Homemade mayonnaise made from fresh, solid and high-quality products is easy to digest and is useful for absolutely everyone, including children. The only indisputable drawback of the product is its high calorie content and fat content, therefore it is not recommended to consume it in large quantities. A harmless daily serving is 1 tbsp. l. in a day.

Homemade mayonnaise recipes

Classic recipe

Ingredients

• olive oil - 160 ml;
• eggs - 1 pc.;
• lemon juice - 1 tbsp l .;
• sugar and salt - 0.5 tsp;
• mustard - 1/4 tsp

Preparation

To make mayonnaise at home, you will need a deep dish, a mixer, a blender, or a hand whisk.

Break the egg into a bowl. Add mustard, salt, sugar. Use a cream whisk mixer or hand blender.

Beat eggs until fluffy. While whisking, pour in the olive oil in a thin stream. The mass should thicken and acquire the consistency of mayonnaise.

Classic homemade mayonnaise will never be as white as a store-bought mayonnaise. Therefore, add lemon juice to the mass. It will also add a light piquant sourness.

Beat for another 15 seconds. Homemade mayonnaise is ready.

Store mayonnaise in a cool place in a closed container for no more than a week. If it contains additives, the shelf life is halved.

Mayonnaise on yolks

Ingredients

• egg yolk - 1 pc .;
• mustard and apple cider vinegar - 0.5 tsp;
• a pinch of sugar and salt;
• olive oil - 100 ml.

Preparation

Break the eggs. Separate the yolks, add mustard, salt, sugar to them. Beat the food with a mixer / blender until smooth. Add olive oil gradually.

As soon as the mass begins to stick to the whisk, the mayonnaise is ready. The last step is to add apple cider vinegar.

Homemade mayonnaise in a blender. Step by step recipe

Ingredients

• refined vegetable oil - 400 ml;
• eggs - 2 pcs.;
• table vinegar - 1 tbsp. l .;
• salt.

Preparation

Place vegetable oil, chicken eggs, vinegar and salt in a blender bowl. Lower the blender attachment so that it rests on the bottom and turn on the appliance. The blender knives will begin to beat the eggs, then they will pick up the butter, and the mixture will change color before our eyes. Continue the process to thicken the mixture evenly. Season to taste.

You can clearly see how to make healthy homemade mayonnaise by watching the video recipe from Hector Jimenez Bravo.

• To get a good result, you need to cook mayonnaise from products at room temperature;
• to increase the shelf life, use fresh products and do not allow other foods to get into the mayonnaise;
• homemade eggs will give the sauce a delicate yellowish color, store eggs will give a white tint;
• a pinch of ground turmeric will turn the light sauce intensely yellow;
• refined sunflower oil, extra virgin olive oil, or a combination of several types;
• acidify mayonnaise with lemon juice, table vinegar, apple cider or balsamic vinegar;
• mustard will add a piquant note. The mustard powder will make the mayonnaise more pungent;
• viscous sauce is diluted with 1-2 tbsp. l. warm water, you can make it thicker with lemon juice;
• for the preparation of low-calorie mayonnaise, without cholesterol, eggs are replaced with cold milk, and lemon juice will thicken this mass;
• more useful and delicate mayonnaise is obtained from quail eggs.

How to diversify the taste of mayonnaise

The taste of mayonnaise can be modified by adding all kinds of spices, herbs, and foods. Then it will turn out to be more interesting and unusual. For example, minced or pressed garlic is a favorite addition. It will add spice and make a great combination of mayonnaise with crispy baguette and meat.

Chopped parsley, cilantro and basil are equally popular. This sauce goes well with fish dishes. Finely chopped olives or pickled cucumbers add a southern flavor that goes well with potato dishes. Grated cheese is in harmony with vegetables, and lemon zest with fish and seafood.

Some recipes contain cumin, coriander, cumin, various peppers, tarragon, Provencal herbs, gherkins, capers, horseradish, paprika, etc.

Additives enrich the taste of mayonnaise and add new flavors. Experiment with different ingredients, and many combinations will surprise you with originality and sophistication.

Multicolored mayonnaise

In addition to adding flavors, mayonnaise is colored for aesthetic reasons. How to add color to mayonnaise, make it bright and unusual? So, the sauce will turn out to be bright with boiled grated beets. Curry will give a delicate sunny color, asparagus or spinach - a green hue, boiled chopped carrots - an orange hue.

So the article has come to an end. If you have any questions, ask in the comments. I will always be happy to answer them.

Mayonnaise is the most delicious and popular sauce in the world, as well as an original zest and mouth-watering dressing for almost any dish.

But the product called mayonnaise sold in our stores and supermarkets has nothing to do with the well-known sauce.

It is enough to look at the list of components included in the store mayonnaise - there are practically no natural ingredients, but only flavoring fillers and preservatives.

Whereas a real mayonnaise sauce should include only natural ingredients:

• vegetable oil, eggs, mustard, salt, sugar, lemon juice - which are the real basis of this product.

Therefore, making mayonnaise at home is the best and highest quality option for creating this product, in many ways superior to the ready-made store-bought sauce.

How to make mayonnaise at home - methods and general principles for its preparation

A product with a fat content of less than 50%, as well as a composition with preservatives and various chemical additives, cannot be called mayonnaise, but only mayonnaise sauce.

Therefore, it is better to cook mayonnaise at home - it will not be so difficult, but also much tastier and healthier.

For the correct manufacture of mayonnaise at home, any cook or housewife must be based on the general principles of its preparation:

In order to create mayonnaise at home and bring it to the desired consistency, you need to use a blender or mixer in cooking, although it is best to proceed in the old fashioned way and use a whisk for manual beating.

Eggs, which need to be beaten first, are best selected homemade, with bright yolks. Since it is the color of the yolks that gives the mayonnaise an appetizing look. But if the eggs are still purchased with light-colored yolks, it is more expedient to add turmeric to the ingredients, which, with its bright yellow color, will add a unique appearance to the future mayonnaise.

Oil in mayonnaise must be used refined sunflower, and even better olive oil, pouring it into a container with components for the future sauce in a thin stream in portions.

The more oil is used in the preparation of the product, the thicker the homemade mayonnaise will be.

When the desired consistency of the sauce is reached, you must definitely taste the mayonnaise and if something is missing, add, bringing the product, thus, to complete perfection.

Recipes and how to make mayonnaise at home on your own according to all the rules

Recipe 1. How to make mayonnaise at home (Classic)

Ingredients:

Oil (vegetable origin) - 200 ml.

Eggs - 2 pcs.

Lemon juice - 30 ml.

Mustard - 15 ml

Sugar (fructose) - 15 ml.

Cooking method:

Yolks from two eggs (preferably taken from domestic chickens), salt and sugar must be mixed together. This action can be done with a simple whisk (blender, mixer). Beating occurs until the sugar and salt are completely dissolved.

Important! Mixing should be done in a circular motion (clockwise).

Then, without stopping and continuing to beat the existing components, it is necessary to add oil to them in small portions.

After obtaining a homogeneous mass, the mayonnaise needs to be acidified and add lemon juice to it. And then stir in the mustard and again mix all the ingredients well and beat.

In order for the mayonnaise to turn out thick and saturated, you can add more oil to it, since the consistency of the future mayonnaise depends on its amount.

Recipe 2. How to make mayonnaise at home (Traditional)

Ingredients:

Oil (sunflower) - 1 tbsp.

Eggs - 2 pcs.

Vinegar - 60 ml (3%).

Salt, pepper - not for everybody.

Sugar - 30 gr.

Mustard.

Water (if needed)

Cooking method:

At the beginning of the mayonnaise preparation process, it is necessary to separate the yolks from the proteins. Then add mustard, pepper and salt to the raw yolks. Mix all components well with each other.

If the mayonnaise is too thick, it can be diluted by pouring in small portions of water while whisking continuously.

At the end of the process, sugar and vinegar must be added to the mayonnaise and again all the components must be thoroughly mixed.

Recipe 3. How to make mayonnaise at home (option for making lean pea mayonnaise)

Ingredients:

Split peas (pea flakes) - 30 gr.

Water - 180 ml.

Refined oil (vegetable origin).

Salt, pepper - not for everybody.

Sugar - 20 gr.

Vinegar - 30 ml.

Mustard - 30 gr.

Cooking method:

Peas should be put in a saucepan, filled with water and boiled until the legumes are completely transformed into gruel.

Pass the pea gruel through a blender to obtain a homogeneous state.

If the mixture turns out to be too thick, water must be added to it, since the consistency should resemble the type of jelly.

The resulting mass must be cooled.

Pour some butter into a bowl for beating and add some of the pea gruel to it (1: 2). Beat the ingredients for 1 minute.

Beat the combined components for about 2 more minutes, until a homogeneous and dense mass is obtained.

Recipe 4. How to make mayonnaise at home using quail eggs

Ingredients:

Quail eggs (yolks) - 8 pcs.

Butter (walnut) - glass.

Mustard - half a teaspoon.

Lemon juice.

Salt, pepper - not for everybody.

Cooking method:

The yolks of quail eggs must be separated from the whites and beat with a whisk, blender or mixer.

After that you need to add a lemon, a little mustard, salt and pepper the mixture to taste. Mix all components thoroughly and beat until a homogeneous consistency is obtained.

Recipe 5. How to make mayonnaise at home - "Curd"

Ingredients:

Cottage cheese (fatty consistency) - 0.5 cups.

Milk - 60 ml.

Egg - 1 pc.

Refined oil (vegetable origin) - 60 ml.

Salt, mustard - not for everybody.

Lemon juice - half a teaspoon (or the same amount of vinegar).

Cooking method:

To prepare mayonnaise, it is necessary to mix cottage cheese of good fat content thoroughly with milk and yolk separated from the protein.

Then pour vegetable oil into the existing components in a thin stream and beat all the ingredients using a blender, mixer or whisk.

You should get a thick, homogeneous consistency.

This mayonnaise is perfect for dressing any dishes.

Recipe 6. How to make mayonnaise at home (without eggs in milk)

Ingredients:

Milk - 1 (incomplete glass).

Oil (olive) - 1 (incomplete glass).

Cream thickener - half a teaspoon.

Salt, mustard - not for everybody.

Lemon juice - 30 ml.

Cooking method:

Beat milk and butter with a whisk, mixer or blender until smooth.

After that, once again beat the existing mixture thoroughly until the required density - and the mayonnaise is ready!

Recipe 6. How to make mayonnaise at home - "Vegetarian"

Ingredients:

Boiled rice - 0.5 cups.

Refined oil (preferably olive oil) - 1 glass.

Salt, sugar.

Lemon juice.

Mustard.

Cooking method:

Boiled chilled rice should be placed in a blender glass. Next, you need to add oil to the rice and break the components with a blender into a homogeneous mass. After that, you need to add mustard to the resulting mass and beat everything again with a blender.

Then, in the resulting mixture, you need to pour the remaining oil in portions and slowly and beat everything with a mixer until a smooth consistency.

Season the finished mayonnaise with salt, sugar and lemon juice and set aside for a while to completely dissolve the components.

For more piquancy, you can add garlic, herbs or cucumbers to this mayonnaise.

How to make mayonnaise at home - tips and tricks

For making mayonnaise at home, it is recommended to use unrefined olive oil or refined vegetable oil.

Before you start making mayonnaise, it is better to cool the oil in the refrigerator.

Mayonnaise is very fond of eggs, when added in sufficient quantities, the sauce turns out to be more rich and tasty.

Homemade mayonnaise is best kept in the refrigerator for no more than a day. But if the shelf life needs to be extended, then it is recommended to add more oil to the mayonnaise - this will extend its life and safety up to three days.

In order to make mayonnaise made at home even tastier and more piquant, you can add additional components to it - olives, pickled cucumbers, olives, caviar (red and black), orange juice, red pepper, onions, garlic, herbs and much more ...

At the end of cooking, you should always taste the resulting masterpiece, and if something is missing, add some component and not be afraid to experiment.

Mayonnaise is a must-have dressing on every New Year's table. It is used in various salads, including the beloved Olivier salad. Today it has become fashionable to cook mayonnaise at home. We decided to tell you a few simple recipes that will help you create this popular sauce at home.

Yolk mayonnaise

Many housewives use a blender or mixer with a suitable attachment to make homemade mayonnaise. We suggest using the good old way, namely, whisk the mayonnaise with a whisk.

Ingredients:

1 egg yolk

1/2 tsp mustard

pinch of sugar

a pinch of salt

100 ml olive oil

1/2 tsp lemon juice

Cooking method

To make mayonnaise, we need one egg yolk, which we beat well with a whisk with mustard, salt and sugar. Gradually pour olive oil into the finished homogeneous mass (you can replace it with sunflower oil, or you can combine it in a 1: 1 ratio) oil. The secret of this mayonnaise is that you do not need to whip it too quickly or too slowly. As soon as the resulting mass begins to stick to the whisk, the mayonnaise can be considered ready. Add a little lemon juice, apple cider vinegar, or balsamic vinegar to make it light but not white (remember, homemade mayonnaise is not perfectly white like store-bought mayonnaise).

Whole egg mayonnaise

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If you are a modern woman and do not want to mess with a whisk, here is a recipe for mayonnaise that is prepared with a blender in just one minute.

Ingredients:

150 ml sunflower oil

0.5 tsp mustard

0.5 tsp salt

0.5 tsp Sahara

1 tbsp. l. lemon juice

Cooking method

Making homemade mayonnaise in a blender is a fairly simple task. There is no need to monitor the consistency, the amount of oil and other details. It is enough to pour all the ingredients in order into a container and lower the blender attachment there. The secret lies precisely in the nozzle, which whips the ingredients in a short period of time, turning them into the mayonnaise mass we need.

Milk mayonnaise

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There is mayonnaise made from milk. It also miraculously becomes thick and tastes like traditional mayonnaise on eggs.

Ingredients:

150 ml milk 2.5% fat

300 ml sunflower oil

2-3 tsp mustard

1 tbsp. l. lemon juice

salt and sugar to taste

Cooking method

Pour room temperature milk into a blender container. Add sunflower oil and beat with a blender (not a mixer!) Until a thick emulsion forms. Add salt, sugar, mustard and lemon juice to the finished mixture and beat for another 5 seconds. Surprisingly, even without eggs, you get a real mayonnaise.

Quail egg mayonnaise

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Gourmets love to experiment and prepare mayonnaise on quail eggs. His recipe is also quite simple.

Ingredients

6 quail eggs

150 ml sunflower oil

0.5 tsp salt

0.5 tsp Sahara

0.5 tsp mustard

a pinch of ground black pepper

1 tbsp. l. lemon juice

greens to taste

Cooking method

Mix eggs, salt, sugar, mustard and pepper and beat with a blender for a minute. Then add sunflower oil a little at a time until the mayonnaise thickens. Add lemon juice to the finished mayonnaise, beat again and mix with herbs. We put the resulting mixture in the refrigerator so that it thickens. The only difference between this recipe and standard mayonnaise is that quail eggs are used instead of chicken eggs. They say they are more gentle and useful. But here it is better to rely on your own taste.

Only experienced chefs know how to make mayonnaise at home. After all, ordinary housewives do not need 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. Having mixed the ingredients well with a wooden spatula, you should slowly add refined sunflower oil pre-cooled (to a temperature of 12-15 degrees) to them. In this case, the vegetable fat should be well emulsified, 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 cooks 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 do not want to use such a 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: a recipe with a 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, pour some water into a bowl, add wheat flour to it, 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, ready-made mustard, granulated sugar and table vinegar to it. All ingredients must be thoroughly beaten with a mixer until smooth.

In conclusion, 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 placed 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

Various ingredients can be added to Provencal mayonnaise at home. This will give your sauce not only a spicy and original taste, but also a beautiful appearance. Thus, minced garlic added to the finished product is ideally combined with meat dishes and crispy toasts. 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:

• rustic 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, ground 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 food, except oil, from the refrigerator in advance. After they are at the same temperature, you need to start mixing them. To do this, you need to 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 a small amount of ready-made mustard must be added 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 a natural product is 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, citric acid and mustard that are part of mayonnaise negatively affect the gastric mucosa. In this regard, store-bought sauce or sauce prepared at home is undesirable for those who have any problems with the digestive tract.

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

4 homemade mayonnaise recipes

jules / flickr.com

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

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

Ingredients

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

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

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

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

A quick way to make a thick sauce from whatever you will find in the kitchen. It will come out no worse than mayonnaise with mustard.

Ingredients

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

Preparation

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

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

This incredibly simple recipe turns out to be quite thick and has a delicate creamy taste.

Ingredients

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

Preparation

Pour milk and butter into a tall, narrow container. Whisk the mixture with a hand blender for a few seconds. You should have a thick mass. Add mustard, lemon juice and salt and beat again until smooth.

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

Ingredients

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

Preparation

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