Homemade mayonnaise has many advantages over ready-made mayonnaise, which can be purchased at any grocery store. When making the most popular sauce at home, you can get a very tasty and useful product... You can add any spices to it, and due to the absence of preservatives in this product, it will not be as harmful as the store counterpart.

If you don't know how to make homemade mayonnaise, then this article is for you. To prepare such a sauce, you only need a few ingredients and 5 minutes of free time.

Making mayonnaise at home with a blender and mixer

There are a lot of recipes for making such a homemade salad dressing.

This store-bought sauce contains a variety of thickeners, flavors, stabilizers and other additives, some of which can be harmful to the body.
V homemade sauce there are no such additives. But at the same time, the finished product is able to give salads and other dishes an equally original taste.

Ingredients homemade mayonnaise can be mixed with a mixer or hand blender.

• This popular sauce is made by mixing egg yolks and refined butter.
• Its taste can be changed by adding spices and herbs to the base.
• You can also add vinegar (apple or wine) to such a sauce, giving it a piquant sourness.
• You can use apple or lemon juice instead of vinegar for this purpose.

IMPORTANT: The thickness of this sauce depends on the amount vegetable oil... The more this ingredient is added, the thicker it will be.

Cooking with a mixer.

• Put egg yolks (2 pcs.), Mustard (0.5 teaspoon), sugar (1 teaspoon) and salt (pinch) in the mixer bowl
• Begin to beat the ingredients at low speeds and gradually increase them to medium
• We begin to pour in refined vegetable oil (150 ml) in a small stream, continuing to beat the future mayonnaise with a mixer from the bottom up
• As soon as you feel that the mass begins to thicken, add lemon juice
• Its amount depends on the purpose for which you will use mayonnaise.
• Sour vegetables need a small amount of this ingredient.

For dressing neutral salads, mayonnaise with big amount lemon juice. The average amount of this ingredient in mayonnaise (2 tsp).

Cooking with a hand blender.

• Add an egg (1 pc.), Sugar (0.5 teaspoon), salt (0.5 teaspoon) and mustard (0.5 teaspoon) to the blender bowl
• We mix these ingredients until homogeneous mass... We turn on the smallest revolutions and pour in dripping vegetable oil (150 ml)
• When the sauce becomes thick, pour in lemon juice (1 tablespoon)
• Seasonings, spices, garlic and other flavoring ingredients can also be added at this stage.
• Close the lid and increase the speed to medium

IMPORTANT: Before using mayonnaise, it must be cooled in the refrigerator.

Low Calorie Diet Mayonnaise Recipe

Mayonnaise has long been "recorded" in foods that negatively affect the figure

But, there are several recipes for this sauce, the calorie content of which allows this product to be considered dietary.

No oil. The main source of calories in these sauces is oil. And if you exclude it, you can prepare a low-calorie dressing for diet meals.

To prepare such a sauce you need:

• boil the egg and separate the yolk and white
• The yolk needs to be kneaded and mixed with mustard (1 tsp)
• After that, liquid cottage cheese (100 g) must be gradually added to this mass.
• You can add salt, spices, pepper and other ingredients
• Stir until smooth and refrigerate

Made from yogurt. Low-calorie yoghurt as a base for sauces and salad dressings has long been successfully used in dietary nutrition.
To prepare such a sauce you need:

• beat the thick plain yogurt (150 ml) with mustard (1-2 tsp)
• You can add chopped herbs, salt and spices to it

From sour cream. A very tasty low-calorie mayonnaise is obtained if:

• Take low-fat sour cream as its basis (250 g)
• It must be mixed with olive oil (80 ml), honey (1 tsp), mustard (0.5 tsp) and lemon juice (1 tbsp)
• You can also add turmeric, ground pepper, and Apple vinegar

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

• Boil eggs (2 tsp)
• Separate the yolks and mix them with lemon juice (5 drops), mustard (1 teaspoon), cottage cheese (3 tablespoons) and kefir (3 tablespoons)
• You can add a pinch of salt (not more than that), ground pepper and sugar substitute (to taste)

Homemade mayonnaise with eggs

The most popular recipe for mayonnaise is Provencal.

You can make this sauce yourself.

This requires:

• separate the yolks (2 pcs.) from the whites
• add salt (0.5 teaspoon), pepper (2 pinches), sugar (1 teaspoon) and mustard (3/4 teaspoon)
• Beat with a mixer until smooth
• Pour oil (200 ml) into the resulting mass in a thin stream and beat it until the sauce thickens
• Add vinegar (1 teaspoon) and lemon juice. Beat until the sauce is light
• Add the protein of one egg and mix everything again
• At this stage, you can add spices to your mayonnaise to taste.

INTERESTING: This sauce recipe is considered a classic. "Provencal sauce from Mahon" later became known simply as mayonnaise.

Egg-free mayonnaise

• In a deep bowl, mix milk (150 ml) and vegetable oil (300 ml) until a homogeneous emulsion is obtained
• Add salt (3/4 teaspoon), lemon juice (2-3 tablespoons), mustard (1 tablespoon)
• beat with a mixer or blender at high speed. The mass should begin to thicken before our eyes
• Add sugar (0.5 tsp) and spices
• make the mass homogeneous and send it to the refrigerator
• The mayonnaise will be ready in a few minutes.

SECRET: If the mayonnaise does not thicken the first time, you need to leave it in the refrigerator for several hours, and then beat again.

Mayonnaise with mustard

The legendary chef Olivier prepared his first famous sauce with three ingredients: turkey eggs, olive oil and Dijon mustard

According to many gourmets, it is this variety of mustard that makes mayonnaise such a popular sauce.

• Put the yolks (2 pcs.) Into the mixing bowl with an immersion blender,
• vegetable oil (1 glass)
• salt, sugar, lemon juice and Dijon mustard
• We mix the ingredients at the highest speed. It should make a thick sauce
• We send it to the refrigerator and use it after it has cooled down

Mayonnaise with vinegar

Below is a recipe for a vinegar salad dressing.

It tastes like 65% mayonnaise, which you can buy at any grocery store.

Its viscous consistency and pleasant sweet and sour taste will allow it to be used for dressing almost any salad.

• Let the food warm up to room temperature
• Then, we clean the raw chicken eggs(2 pcs.) From the shell and place in the bowl of the hand blender
• Pour salt and sugar there (1 teaspoon each)
• Beat at low speed for about two minutes
• Then add black pepper (0.5 teaspoon) and balsamic vinegar (1 teaspoon) to the resulting lush mass. It can be replaced with wine or apple cider vinegar.
• And beat for another 1-1.5 minutes
• Without turning off the blender (it should work at minimum speed), pour in vegetable oil
• In order for the mixture to mix better, the oil must be added in portions. After each portion of 30-40 ml, you need to increase the speed of the blender
• Beat until the mass becomes viscous and stringy
• When the consistency takes the form of store-bought mayonnaise, the mass should be transferred to a jar with a tight-fitting lid and placed in the refrigerator for 30 minutes.

Quail egg mayonnaise

According to many nutritionists, quail eggs are very healthy.

Yes, they have compounds that are not found in chicken eggs.
But this does not mean that they are more useful.
In addition, it is believed that no salmonella can be found in quail eggs. This is also a delusion.
However, the taste quail eggs and their nutritional qualities have made them one of the most popular ingredients in a variety of sauces.
And mayonnaise is no exception in this case.

SECRET: In order for the mayonnaise to turn out really tasty, about 1 hour before its preparation, you need to put all the products on the table.

• After that, break the quail eggshells (4 pcs.) And pour the yolks and whites into the bowl of an immersion blender
• Add salt (1 teaspoon) and sugar (1 teaspoon) to them.
• Beat until thick foam
• Without turning off the blender, add vegetable oil (150 ml) in portions and beat mayonnaise until a thick creamy mass
• Then pour in apple cider vinegar (1 tablespoon) and mix everything again.
• Chill it in the refrigerator before using it.
• Pepper, mustard and other ingredients can be added to it to change the taste.

Homemade mayonnaise from Julia Vysotskaya

As you can see from the previous recipes, mayonnaise can be made quite easily.

The famous TV presenter Yulia Vysotskaya prepares this sauce according to this recipe

• Separate the yolks from the whites. Protein can be used to make other meals
• Place the yolks (2 pcs.) In the mixer bowl
• Peel the garlic (2 teeth) and crush it in a mortar
• Add the resulting gruel to the yolks
• Add salt (1/4 teaspoon), Dijon mustard (0.5 teaspoon), sugar (1 teaspoon) and apple cider vinegar (0.5 teaspoon)
• Beat for 10 seconds
• Pour in oil (175 ml) in a thin stream. In this case, we do not stop the work of the mixer. Pour in more vinegar (0.5 tsp) and bring the mass to a homogeneous state
• Pour in more oil (175 ml). We also do it carefully.
• Mayonnaise should begin to thicken and take on a familiar look.
• We cool it in the refrigerator and use it for its intended purpose.

Homemade lean mayonnaise

People who adhere to religious traditions or those who want to look slim and fit practically do not use such high-calorie foods as mayonnaise in their diet.
But, there are lean recipes this sauce, which are allowed in the diet during fasting.
And for people adhering to diets, they will not "spoil" the figure.

• Dilute starch (2 tablespoons) in a small amount of vegetable or mushroom broth(10 - 20 ml). Warm up about 80 ml of broth and add diluted starch to it
• When the base cools down and thickens, add mustard (1 teaspoon), vinegar (1-2 teaspoons) and lemon juice (1 teaspoon) to it.
• Mix and add a pinch of salt, sugar (1 teaspoon) and sunflower oil.
• Mix all the ingredients with a blender at high speeds

Homemade liquid mayonnaise

For some meat dishes, vegetable and pasta casseroles liquid mayonnaise is perfect

Such a sauce is prepared by reducing the oil or the amount of yolks from the classic recipe. If the mayonnaise is thick and you need a liquid mayonnaise, then you can simply add warm water to it.

• Pour milk (100 ml) and vegetable oil (200 ml) into the blender bowl
• Beat for about 1 minute
• Add salt, sugar and mustard
• And mix everything again

In order for this sauce to work, it is important that the milk is brought to room temperature beforehand.

Caesar salad mayonnaise

There are several options for Caesar salad dressings. The classic version of the sauce is prepared as follows.

• Bring water in a saucepan to a boil. And when it boils, turn the fire down to a minimum
• And put the egg in the water for 1 minute. Before such a procedure, it must be pierced with a needle in the place of the blunt end.
• After that, the egg must be removed from the boiling water and left to cool.
• After 10 minutes, the egg must be broken and its contents must be placed in a bowl.If there is any protein left on the shell, it must be scraped off and transferred to the bowl.
• Pour the juice of half a lemon there and beat with a whisk.
• Whisk and at the same time pour in olive oil (1 tablespoon)
• The finished mass should have the consistency of liquid sour cream

This sauce can be stored in the refrigerator for no more than a day.

Add half a teaspoon of Woodster sauce

When making Caesar salad dressings, you can experiment. For example, substitute mustard for Woodster sauce. And if you like, you can add Parmesan.

Irina. I make soybean oil mayonnaise and rice sauce... It turns out an excellent salad dressing from asian food... I really like.

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

Video: Provencal home in 3 minutes

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

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

Homemade mayonnaise - a step by step recipe from Julia Vysotskaya

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

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

Homemade lemon sauce

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

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

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

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

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

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

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

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

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

3. Mustard is used only if the plans are to prepare Provencal mayonnaise.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

But this does not mean that they are more useful.

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

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

And mayonnaise is no exception in this case.

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

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

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

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

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

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

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

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

Mayonnaise home video recipe by Julia Vysotskaya. Recent events.

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

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

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

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

Mayonnaise recipe from Julia Vysotskaya

Ingredients

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

Preparation

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

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

Mayonnaise is an excellent sauce with worldwide fame. Many salads and appetizers cannot be imagined without this delicious, rich sauce. A lot of criticism has been voiced against him, about his fat content and unhealthy.

Of course, mayonnaise is a high-calorie product. But if you use it only for dressing vegetable salads, then there are not so many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

In the classic version, mayonnaise consists of the following products: olive or sunflower oil, egg yolks, mustard and vinegar. There is nothing harmful in these products. Then where did this myth come from?

Manufacturers make the sauce harmful, trying to save on high-quality, natural products and increase its shelf life. Commercial mayonnaise contains preservatives, flavor enhancers, flavors and colors. Egg powder or soy lecithin can be used instead of natural yolks. Starch, emulsifiers and much more are added that have nothing to do with the classic recipe for this sauce.

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

Mayonnaise recipe from Julia Vysotskaya

Chicken eggs - 2 pcs.

Dijon mustard - half a teaspoon.

Refined sunflower oil - 250 gr.

Apple cider vinegar - a tablespoon.

Garlic - 2 prongs.

Sugar is a teaspoon.

Salt - a quarter teaspoon.

Products can be whipped with a whisk. But it is much more convenient and faster to do this in a food processor.

Separate the yolks from the whites. No proteins are needed. And send the yolks to the mixer bowl.

Peel the garlic and grind it in a mortar until gruel, add to the yolks.

Put in salt, mustard. sugar and half vinegar. Turn on the mixer and whisk. Not for long, about 10 seconds.

Now it is the turn of the oil. It must be poured in a very thin stream, constantly whipping. If you beat it with a whisk, you will have to add the oil almost drop by drop.

Once half of the oil has been added, add the remaining vinegar. Beat for a few seconds.

Then, without ceasing to beat gradually, add the remaining butter. The mass will begin to thicken very quickly and will take on the appearance of your usual sauce.

Delicious, homemade mayonnaise from Yulia Vysotskaya is ready.

Transfer mayonnaise to a glass jar and refrigerate.

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

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