What do you need for homemade mayonnaise. Homemade mayonnaise with a mixer
Today we will cook 3 variations of homemade mayonnaise- one of the most popular sauces.
Many people believe that mayonnaise is a very harmful product, and there is some truth in this, especially if you use it without restrictions and don’t think about what store-bought sauce is made from.
What if the mayonnaise cook at home without any "chemistry" from available and useful products, and at the same time not to abuse it, then we will get not only delicious and tender sauce but also completely natural.
To make homemade mayonnaise, we need:
List of ingredients:
Olive mayonnaise "Provencal"
- 1 egg
- 200 ml. vegetable oil
- 50 ml. olive oil
- 2 tbsp white wine vinegar
- 1 tsp Sahara
- 1/2 tsp salt
- 1/2 tsp mustard
- white pepper (optional)
Mayonnaise on egg yolks with lemon juice
- 3 yolks
- 250 gr. vegetable oil
- juice of 1 lemon (2 tablespoons)
- 1.5 tsp Sahara
- 1 tsp salt
- 1 tsp mustard
Mayonnaise without eggs in milk
- 150 ml. milk
- 300 ml. vegetable oil
- 1 st. l. lemon juice (vinegar)
- 2 tsp Sahara
- 1 tsp salt
- 1 tsp mustard
HOMEMADE MAYONNAISE, 3 step by step homemade mayonnaise recipes:
So, let's get started, let's get started olive mayonnaise "Provencal" For this we will use an immersion blender.
Carefully beat the egg into the blender glass, being careful not to break the yolk.
We pour out your favorite oil (sunflower, corn, rapeseed, cottonseed, etc.) I have refined sunflower.
Add olive oil, according to the recipe, it should be no more than 1/4 of the total amount of oil, otherwise the mayonnaise will be bitter.
We put ready-made mustard, preferably Dijon, in a glass.
Sprinkle salt, sugar and white pepper.
Pour white wine vinegar, instead of vinegar, you can use regular vinegar, apple or lemon juice.
Then the blender can be lifted and mixed intensively until a homogeneous sauce is formed.
The more powerful your blender or mixer, the easier and easier it is to make mayonnaise.
Our olive mayonnaise "Provencal" is ready, it took only 3 minutes to prepare it.
Pour fresh yolks into a tall glass or bowl, preferably from homemade eggs, add ready-made mustard, pour out salt and sugar.
Turn on the mixer and beat at high speed for 30 seconds.
Then, without ceasing to beat, pour in refined sunflower oil in small portions in several steps, beating well each time, while the mass will begin to thicken and brighten.
The density of mayonnaise directly depends on how much oil you add.
The more oil, the thicker the mayonnaise.
Now add the lemon juice and beat well again until you get a smooth sauce.
After adding acid, the mass becomes even lighter.
It took me 6 minutes to prepare it.
Due to the use of yolks from domestic eggs, mayonnaise has acquired a yellowish-cream color and a very delicate texture, as mayonnaise is supposed to.
I note that for the successful preparation of mayonnaise, it is necessary to use products at room temperature, so do not forget to get them out of the refrigerator in advance.
Now let's make an easy one. mayonnaise without eggs
Pour milk, vegetable oil into a blender bowl, add mustard, and pour salt and sugar.
We lower the blender to the bottom of the glass and beat the mass at maximum speed until a homogeneous emulsion is obtained.
Mayonnaise at home is prepared very quickly, literally in a matter of minutes, it must be stored in the refrigerator, in a closed container for no more than 3 days, so you should not cook it in large quantities for future use.
Then add lemon juice and whisk a little more.
It took me less than 3 minutes to make this sauce.
This version of mayonnaise does not differ at all in taste and texture from the store.
So, friends, I showed you 3 basic recipes for making mayonnaise.
But this sauce has a lot of derivatives.
Mayonnaise can be mixed with yogurt, sour cream, add gherkins, herbs, garlic, paprika, olives, capers, lemon zest, as well as tomatoes, onions and sweet peppers.
Mayonnaise is not only a dressing for salads and snacks, it is used to prepare cold dishes from meat, fish, poultry, for some hot dishes, and all kinds of pastries are prepared with its addition.
Try and make mayonnaise at home and choose your favorite flavor.
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HOME MAYONNAISE, 3 mayonnaise recipes at home - video recipe:
HOME MAYONNAISE, 3 mayonnaise recipes at home - photo:
Homemade mayonnaise is a great substitute for store-bought mayonnaise. Firstly, it is much healthier because it does not contain preservatives, secondly, it is cheaper, and thirdly, you can add any spices to your taste.
Making mayonnaise at home is very simple, and most importantly very fast. The preparation time for delicious homemade mayonnaise is no more than five minutes.
If there were no eggs with a bright yolk, and you have to make homemade mayonnaise from store-bought eggs, the sauce will turn out to be very light, whitish. This can be corrected by adding a pinch of ground turmeric. But don't overdo it - turmeric produces a very intense yellow color.
For homemade mayonnaise, choose extra virgin olive oil (unrefined, cold-pressed is ideal), but refined olive and sunflower oils are also acceptable. Add salt quite a bit, sugar - to taste (icing sugar is even better). Lemon juice or vinegar will acidify mayonnaise, mustard will add a spicy note. You can add spices, finely chopped pickled cucumbers, olives, olives to the finished sauce.
In order for homemade mayonnaise to whip quickly, all products must be at the same temperature (room temperature).
The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, such mayonnaise is good only very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases the shelf life by two to three days.
Please note that this is not a store-bought product at all, it contains neither water, nor milk, nor, moreover, artificial additives. This is the real Mayon sauce - the way French chefs conceived it in the 18th century.
As you can see, there is nothing complicated in making mayonnaise at home. In taste, it is much superior to the finished industrial one, it will not harm your health and will not spoil the dish. Its only disadvantage is that it is stored for no more than a week, so it is better to make it in small portions.
Don't be afraid to experiment, try different recipes and you will definitely find one that will become your favorite!
homemade mayonnaise recipes
Homemade mayonnaise is incomparable to store-bought mayonnaise; it is a tasty and healthy sauce. It can be prepared according to the classic recipe or with various additives. It's not hard at all to prepare.
Using simple additions to mayonnaise, you can create a collection of different sauces. And you will always have on hand fresh, prepared without any preservatives, wonderful sauces for fish, meat, seafood, potatoes, and vegetables.
Store homemade mayonnaise in a tightly closed container in the refrigerator for 3-7 days. Mayonnaise with additives is better not to store for a long time, but to use immediately after preparation.
Classic homemade mayonnaise
Ingredients:
- Chicken egg - 1 pc.
- Vegetable oil (olive) - 100-200 ml
- Sugar - 5 g
- Salt - 1 pinch
- Ready mustard - 0.5-1 teaspoon
- Lemon juice - 1-2 teaspoons
Cooking:
For the preparation of mayonnaise, you can use not only the yolk of a chicken egg, but also a whole egg.
Beat the egg (yolk) with salt, sugar and mustard with a whisk or mixer. Now, while continuing to beat, add vegetable oil in a thin stream. Beat the mass until it becomes thick. Then add lemon juice and whisk again.
At this stage, you can add more spices to taste.
Based on the classic mayonnaise sauce, you can prepare mayonnaise sauce with various additives.
Mayonnaise from quail eggs
Gourmets love to experiment and make mayonnaise on quail eggs. His recipe is also very simple. Ingredients 6 quail eggs 150 ml sunflower oil 0.5 teaspoon salt 0.5 teaspoon sugar 0.5 teaspoon mustard a pinch of ground black pepper 1 tablespoon lemon juice herbs to taste.
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, whisk again and mix with herbs. Put the resulting mixture in the refrigerator to thicken it. The only difference between this recipe and the standard mayonnaise is that not chicken, but quail eggs are used. They are said to be more gentle and useful. But here it is better to rely on your own taste.
mustard recipe
Ingredients:
- vegetable oil (sunflower, olive, soybean) - 200 gr
- yolk - 2 pcs.
- mustard - 1 teaspoon
- lemon juice (table vinegar) - 0.5 teaspoon
How to cook:
First of all, mix the mustard with the yolks. Prepare as directed in the recipe. The sauce is spicy in taste and very pleasant in color.
And in the finished sauce, you can add, if you want, 1 teaspoon of sour cream per 1 yolk
Garlic homemade mayonnaise
This is the most wonderful type of sauce, it is suitable for seafood, any vegetables, potatoes and sandwiches. It is best to mix sunflower oil with some other type, such as olive oil.
Ingredients:
- egg yolks (2 pcs.)
- vegetable oil (250-300 grams)
- mustard (half a teaspoon)
- lemon juice (half freshly squeezed)
- finely chopped garlic (tablespoon)
- white pepper (half a teaspoon)
Cooking method:
In a tall narrow bowl, mix the yolks with the mustard. Pour in the oil and mix with a blender until thickened. Put the prepared garlic and pepper into the mixture, add the lemon juice and beat until the garlic is completely crushed. Cool in the refrigerator and you can use. In the same way, you can cook mayonnaise with olives. Just cut into pieces 40 grams of pitted olives and add to the mixture after emulsification.
10 little secrets
Who would doubt that mayonnaise is one way or another used as the basis for various sauces that will be served to you in your own kitchen or an elite restaurant. For example, Caesar or tartare, aioli or onion sauce with gherkins. Therefore, the versatility of mayonnaise involves some subtleties of its preparation, use and combination with other components. We will reveal some of them for you.
☀ The ingredients for the sauce, as you already know, must be at the same temperature, but what? It is room, but it is better if the butter and yolks are a little warmer than the rest of the components.
☀ In order to avoid such an unpleasant and unexpected result as “churning” of butter and “binding” of the sauce as a whole, it is necessary to add 1/3 of the oil drop by drop without stopping whipping mayonnaise and without reducing intensity. The second portion of the oil (1/3 of the total volume) will be poured into the mass in a thin stream, and the third - in small portions, but just as carefully and accurately, with constant stirring.
☀ A thick sauce is obtained from housewives who use a high-quality whisk and capture the whole mass at the same time.
☀ Utensils for the preparation of noble mayonnaise should not be cold and metal, but rather “warmed up” to room temperature.
☀ To prevent the bowl from slipping, a moistened towel placed under it will help.
☀ The first step is to whisk the yolk thoroughly in a bowl and then add lemon juice, vinegar and salt to taste.
☀ Alternate whipping with the addition of ingredients, slightly slowing down the pace. During the entire cooking period, you will feel and watch how the sauce becomes thicker.
☀ In the final, you should achieve its maximum density, because there is always a chance to dilute the mayonnaise to the desired consistency, even with water.
☀ If the sauce did not work out for you the first or second time, then do not despair. Perhaps instead of 1 small egg yolk, you should put 2 at once.
Mixer or hands
Naturally, when homemade mayonnaise is made, whipping its components with a mixer is much more convenient and faster. Or a whisk. It is more difficult to work with a regular fork. And the hands get tired, and the food mass is not so homogeneous.
To prepare mayonnaise with a home mixer, follow the procedure as follows: first, low speeds are turned on, and then, as foam forms (the whole egg is taken), they increase. When you start adding oil, turn on the device to the maximum.
And although gourmets believe that a truly delicious homemade lean mayonnaise can only be beaten with your hands, kitchen appliances make life easier for housewives!
Today, mayonnaise is the most common sauce for many dishes. Its taste qualities have been appreciated for a long time, but right now many housewives began to wonder about its benefits in the home menu.
To be sure of the quality of such a product, you should make it yourself. Let's take a look at some recipes for this popular sauce that you can make at home.
Homemade mayonnaise can be served both for festive dishes and for everyday ones.
Pros of homemade mayonnaise
Reading the composition on the packaging of purchased mayonnaise, many are discouraged: preservatives, flavors, stabilizers and other chemical additives. Such a set is not beneficial to human health.
When preparing homemade mayonnaise, the simplest everyday products are taken, moreover, the hostess herself can control their freshness and quality. Homemade sauce does not require any chemical additives that prolong its shelf life, because it is prepared in small portions and eaten immediately or very quickly.
Making mayonnaise at home will not take much time and effort - just a couple of minutes, and its taste and beautiful creamy color will be many times better than the store version. To check this, you just need to cook homemade mayonnaise and then you will forever abandon the purchased analogue.
Real mayonnaise at home: step by step recipes
simple traditional
This recipe for mayonnaise at home is very easy, we will describe all the stages of its preparation below with a photo.
In order for the sauce to whip well, all ingredients must be at room temperature. In a glass for a blender or in a round tall bowl, beat an egg, add mustard, sugar, salt, pepper and squeeze the juice from half a lemon.
Mix all products thoroughly with a submerged blender. Without lifting it from the bottom of the bowl and without ceasing to beat, pour in vegetable oil (can be diluted with a quarter of olive oil).
The oil should be added slowly, pouring in a little and whisking thoroughly. The structure of the sauce can be adjusted with vegetable oil, the more it is, the thicker the mayonnaise will be.
Thanks to the blender, you can enjoy the delicate taste of homemade mayonnaise within a few minutes after the start of preparation.
But before serving, it is still desirable to keep it in the refrigerator for some time.
A step-by-step video recipe for homemade mayonnaise prepared with a blender is presented below:
Thick on yolks
Required Ingredients:
- Fresh yolks - 2 medium pieces;
- Vegetable oil (you can add olive oil) - 370 ml;
- Sugar - 2 teaspoons;
- Lemon juice (you can take vinegar) - not full 2 tbsp. spoons;
- Mustard (any) - 2 teaspoons;
- Salt and pepper on the tip of a knife.
In the process of cooking, it is desirable that all products be at room temperature, and eggs are homemade, with bright yellow or orange yolks. To prepare the sauce, you need to take a deep dish. Also keep in mind that we will prepare the mayonnaise with a mixer.
Break the eggs and pour the yolks into a bowl, add a little salt, pepper, sugar and mustard. Using a mixer, beat all the ingredients of the sauce well until smooth.
First you need to add just a few tablespoons of butter so that it mixes well with the egg mass when whipping. Then, without ceasing to beat at high speeds, add the remaining oil.
The density of mayonnaise can again be adjusted with the help of oil, because the more it is, the denser the sauce will be.
When the mayonnaise is almost ready, you need to add fresh lemon juice or the same amount of apple cider vinegar and mix with a mixer for a few more minutes.
Homemade mayonnaise prepared with the help of a mixer will be most similar in consistency to store-bought mayonnaise.
Provence at home
Required Ingredients:
- Egg yolks - 3 or 4 pieces;
- Refined sunflower oil - 350 ml;
- Lemon juice or wine vinegar - incomplete 2 tbsp. spoons;
- Mustard (any) - a full 1 teaspoon (can be replaced with a pinch of dry mustard powder);
- Half a teaspoon of salt and black pepper.
Separate the yolks from the proteins and beat them with spices in a tall bowl. When the salt and pepper dissolve, add a little mustard or mustard powder, pour in the lemon juice (can be replaced with wine vinegar) and mix everything thoroughly.
Continuing to beat, add vegetable oil. It is better to take refined oil, then the sauce will have a pleasant color and aroma, the taste of oil will not be felt.
To prevent the mass from curdling, the oil should be poured in little by little. This will also help regulate the degree of mayonnaise density.
When the mass acquires a uniform color and there is no oil film, add the remaining mustard and pour in the acidifier (lemon juice or the same amount of wine vinegar). Continue whisking until the whole mass becomes a beautiful yellowish color, reminiscent of sour cream in density.
Let's see in the video how Provencal mayonnaise is “born” before your eyes:
Lean without eggs
Required Ingredients:
- Fresh milk - 200 g;
- Vegetable oil - 400 g;
- Lemon juice - to taste, somewhere around 2 tbsp. spoons;
- Mustard, salt and pepper to taste.
To achieve an unusual taste in mayonnaise, you can add various favorite seasonings. Pour warm milk and sunflower oil at room temperature into a tall bowl and mix for a few minutes.
When you get a thick mixture, add spices, mustard and lemon juice. Beat for another three minutes. To solidify the sauce for a while, it is better to place in the refrigerator.
Such a sauce can be safely offered to children over 5 years old, because it does not contain harmful chemical additives, as in a store-bought one, and raw eggs, as in conventional home-made mayonnaise recipes.
Dietary
The classic recipes for homemade mayonnaise include high-calorie sunflower oil. It makes the sauce very heavy and makes it impossible for people who are on a diet for health reasons or simply want to lose weight.
But there is a way out! Sunflower oil can be replaced with less calorie avocado or macadamia nut oil.
And you can cook it without oil at all, using low-fat yogurt.
Required Ingredients:
- Natural yogurt (can be made at home using milk and sourdough) - 100 ml;
- Boiled egg yolks - 2 pieces;
- A couple of tablespoons of mustard powder or ready-made mustard;
- Lemon juice;
- Salt and favorite seasonings to taste.
For lovers of bright flavors, you can add finely chopped greens or olives.
Grind the yolks as finely as possible. Pour the yogurt into a tall blender bowl, add the yolks and beat for a few minutes.
Then add mustard, lemon juice and your favorite seasonings. Add additional spices to taste.
And here is another video that shows how to make diet mayonnaise at home with a different recipe:
On these recipes, the options for mayonnaise at home do not end there, many experiments can be carried out, each time adding something new to the recipe. And, by the way, very successful. The following recipes will show you this.
Beetroot
Required Ingredients:
- Fresh eggs - 2 pieces;
- Sunflower oil - 200 ml;
- Boiled beets - 50 g;
- Sugar - half a teaspoon;
- Lemon juice - a few teaspoons;
- A little salt and pepper.
Beat eggs with sunflower oil until smooth in a tall bowl. Add spices, lemon juice and sugar.
When the sauce is ready, add the boiled grated beets and whisk together for a few minutes. Such a bright dish has a beautiful bright color and will set off other products in ready-made dishes.
garlic
Required Ingredients: 
- garlic cloves - 6 pieces;
- Sunflower oil (olive) - 700 ml;
- Raw egg yolk - 3 pieces;
- Juice of 1 lemon;
- Salt pepper.
Cut the garlic in half and bake in the oven or fry in a pan until golden brown. Beat the yolks, adding a little salt to them.
Slowly, with the help of a tablespoon, add oil to them, without ceasing to beat. When the mass becomes dense, pour in a little lemon juice and, without ceasing to beat at high speed, continue pouring in the oil.
When the oil runs out, squeeze out the remaining lemon juice, pepper and beat well again. Squeeze the fried garlic through the garlic press and add to the prepared mayonnaise. Mix and leave for some time in the refrigerator.
cheesy
Required Ingredients:
- Fresh egg - 2 pieces;
- Sunflower oil - 360 ml;
- Ready mustard - a full 1 teaspoon;
- Lemon juice - full 2 tbsp. spoons;
- Hard cheese - 100 gr;
- Salt, a couple of cloves of garlic.
Mix the egg with salt, add mustard and beat well. When a little foam appears on top, add sunflower oil (pour in a thin stream or add a little bit with a spoon).
The mass should become homogeneous and thick. Add fresh lemon juice and stir.
Grate the hard cheese on a fine grater, and squeeze the garlic cloves with the garlic clove. Add all this to the mayonnaise and beat well again. Delicate sauce is ready!
You can also add various seasonings and herbs to the classic mayonnaise recipe.
For example, for fried dishes or grilled vegetables, you can make a spicy sauce by adding a few tablespoons of chili paste to mayonnaise, and for seafood dishes, a light summer sauce with two tablespoons of basil paste or finely chopped fresh basil leaves is perfect.
By learning how to make mayonnaise, you can master the preparation of other sauces. Make bold experiments!
Do you love Mimosa? Of course, such a bright salad in every sense cannot be deprived of attention. a step-by-step recipe for its preparation is described.
Arrange yourself a dinner in French by preparing julienne in a slow cooker. It will turn out pretty quickly and very tasty!
At first glance, all the components of mayonnaise recipes are simple, they can be found in every refrigerator. This is true, but still there are some secrets in making a delicious sauce:
- The first of them - all components must be the same room temperature. Then the oil will mix well with the eggs, neither their taste nor the taste of the oil will be felt. The mass will be homogeneous and thick;
- The second secret is in the dishes. For whipping mayonnaise, porcelain or faience dishes should be taken so that the products do not oxidize;
- The third is to beat with a mixer or blender. With manual mixing, it is very difficult to achieve uniformity and a beautiful color;
- Fourth - beat at first at low speeds, and when the mass begins to thicken - increase the speed.
Do not mix all products at once. And vegetable oil should be poured in a thin stream or added with a spoon, without ceasing to beat. If the oil is poured in very quickly, the mass will curl up and the products will have to be thrown away.
If the mass is still curled up, you can put one egg in a separate bowl and gradually add the curdled mass. Beat everything thoroughly and pour in drop by drop, slowly, vegetable oil. When half the oil is poured in, you need to add an acidifier (lemon juice or vinegar essence). The resulting mass will become liquid. Add the rest of the vegetable oil there, without ceasing to beat. The whole procedure takes only a few minutes and is not as laborious as it seems at first.
To make the sauce less caloric and lighter, you can add a few tablespoons of boiling water and beat everything well again.
Try to make natural homemade mayonnaise and you will forever abandon the purchased analogue. Eat right!
We suggest that you familiarize yourself with some of the mistakes that may not make homemade mayonnaise. Watch the video to prevent them and end up with a nice thick sauce.
Mayonnaise is a mandatory dressing on every New Year's table. It is used in various salads, including the Olivier salad, beloved by many. Today it has become fashionable to cook mayonnaise at home. We decided to tell you some 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, whipping mayonnaise with a whisk.
Ingredients:
1 egg yolk
1/2 tsp mustard
a pinch of sugar
a pinch of salt
100 ml olive oil
1/2 tsp lemon juice
Cooking method
To prepare mayonnaise, we need one egg yolk, which we beat well with a whisk with mustard, salt and sugar. Gradually pour in olive oil (you can replace it with sunflower oil, or you can combine it in a 1: 1 ratio) into the finished homogeneous mass. The secret of this mayonnaise is that it should not be whipped too fast and not too slow. As soon as the resulting mass begins to stick to the whisk, the mayonnaise can be considered ready. To make it light, but not white (remember, homemade mayonnaise is not perfectly white like store-bought), add a little lemon juice, apple cider vinegar or balsamic vinegar.
whole egg mayonnaise
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If you are a modern woman and do not want to mess around with a whisk, we offer you a recipe for mayonnaise, which 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 st. 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 nozzle 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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Mayonnaise is 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 st. l. lemon juice
salt and sugar to taste
Cooking method
Pour milk at room temperature into a blender. Add sunflower oil and beat with a blender (not a mixer!) until a thick emulsion is formed. Add salt, sugar, mustard and lemon juice to the prepared mixture and beat for another 5 seconds. Surprisingly, even without eggs, you get real mayonnaise.
Mayonnaise from quail eggs
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Gourmets love to experiment and make mayonnaise on quail eggs. His recipe is also very 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 st. 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, whisk again and mix with herbs. Put the resulting mixture in the refrigerator to thicken it. The only difference between this recipe and the standard mayonnaise is that not chicken, but quail eggs are used. They are said to be more gentle and useful. But here it is better to rely on your own taste.
Making mayonnaise at home
The difference between store-bought mayonnaise and homemade mayonnaise is that homemade mayonnaise is fatty, high-calorie, in the store you choose mayonnaise of any fat content. Homemade mayonnaise is more suitable for salads and in order to smear it on bread and is not suitable to be used for baking or frying, homemade mayonnaise is not suitable for either, because at high temperatures mayonnaise breaks down into components (vegetable oil separates, yolks coagulate ). And here is a vivid example of this.
But one plus is that we prepare homemade mayonnaise from natural products, which we all strive for so much, to eat natural products. Making mayonnaise at home is not difficult.
For the preparation of homemade mayonnaise, we take only homemade fresh eggs. My mother, for example, has chickens and she cooks mayonnaise on eggs "literally from under the chicken." But unfortunately, my mother lives very far from us, we live in the city and we have to buy eggs in the rural market from grandmothers, but not always in the market even grandmothers can buy fresh eggs. That's why we cook mayonnaise very rarely. Yes, and every day you won’t eat homemade mayonnaise with a spoon, just like store-bought mayonnaise, otherwise it can be a liver or a stomach. And we prepare salads for the holidays, but sometimes we make a holiday for ourselves on a regular weekday and prepare a salad, and it’s also very tasty if you spread a piece of fresh, crispy baguette with homemade mayonnaise, but again, you shouldn’t eat mayonnaise with a baguette every day, since mayonnaise is like no calorie product.
According to my mother's recipe, we prepared mayonnaise (a little later I will share my mother's mayonnaise recipe), and for the first time we make it on yolks. Today in our kitchen there are whole experiments on making homemade mayonnaise, we will try to make mayonnaise with vinegar by whisking it with a whisk. And we will make the second one with the addition of lemon juice and beat it with a mixer, and then compare which mayonnaise is tastier. Chefs say that the classic Provencal mayonnaise should be prepared with vinegar, lemon juice does not give that piquancy to Provencal mayonnaise as vinegar does. Well, let's try this and that and see.
How to make homemade mayonnaise
Homemade mayonnaise recipe #1.
2 egg yolks (room temperature)
1 teaspoon mustard
1 tablespoon of vinegar 9%
1 teaspoon sugar
a pinch of salt
300 ml. vegetable oil.
Mayonnaise can be whipped with a mixer, blender or a simple whisk, I use a regular whisk.
As for vegetable oil, you can use ordinary refined vegetable oil, or you can mix sunflower and olive oil mixed in a 1: 1 ratio, mayonnaise will be bitter in pure olive oil, and it is also not good to use unrefined vegetable oil for making homemade mayonnaise.
Before preparing mayonnaise, we will wash the eggs under running water, wipe them, carefully break the egg in the middle and separate the yolks from the proteins, be sure to smell the broken egg, because we use raw yolks and they should not have an extraneous smell.
I'm making mayonnaise today using 9% vinegar.
To begin with, let's prepare the ingredients for making mayonnaise, I have ordinary mustard, not dry, homemade eggs, ordinary refined sunflower oil.
We separate the yolks from the proteins, I accidentally, when separating the protein from the yolk, the yolk was damaged, well, there are such troubles. Add a teaspoon of mustard to the yolks.
Then add a pinch of salt and one full teaspoon of sugar.
Here is my mayonnaise.
We take a clean jar and put the mayonnaise in a jar, close the lid and put it in the refrigerator.
Now I will try to make mayonnaise using lemon juice and add a little more sugar, beat the mayonnaise with a mixer.
Homemade mayonnaise on yolks. Recipe
Recipe for mayonnaise №2.
1 tablespoon sugar
1 teaspoon mustard
a pinch of salt
half a lemon (a medium-sized lemon makes 2 tablespoons of lemon juice)
2 tablespoons of boiled water at room temperature.
0.300 ml. vegetable oil
We add boiled water to mayonnaise so that our mayonnaise does not delaminate.
Let's prepare all the ingredients for making delicious mayonnaise.
Add yolks, mustard, salt and sugar to a bowl in which we will beat mayonnaise.
We need 0.300 ml of vegetable oil.
Beat the ingredients while pouring half the oil in a thin stream.
When we poured half the oil into our mayonnaise (150 ml), we add one or two tablespoons of boiled water at room temperature, do not use hot water in any case, otherwise the yolks will simply boil.
Now we will need to add the juice of half a lemon, two tablespoons of lemon juice come out of a medium-sized half of a lemon, make sure that the seeds do not get into the juice.
Lemon juice should be added to mayonnaise and again, in a thin stream, continuing to beat, pour in the rest of the vegetable oil. I show in the photo what we get, unfortunately I didn’t manage to take a picture of how I pour in vegetable oil.
That's what we got mayonnaise, this is a close shot.
Mayonnaise prepared with lemon juice turns out to be more tender in taste and not as sour as mayonnaise prepared with vinegar, we love sweet and sour mayonnaise, adding a spoonful of sugar it turns out just like that. In my opinion, the second mayonnaise recipe is just perfect. Only when cooking you need to observe all proportions.
This mayonnaise is delicious to smear on a loaf or baguette, and we added mayonnaise prepared according to the first recipe to the salad.
This mayonnaise can be safely stored in the refrigerator for 5 days. The optimum temperature for storing homemade mayonnaise is about 6 degrees. But it is better when homemade mayonnaise is prepared no earlier than half an hour before serving.
How to make delicious homemade mayonnaise. Recipe
Homemade mayonnaise recipe from my mom.
3 chicken eggs
1 teaspoon sugar
1 teaspoon mustard
1 st. a spoonful of vinegar 9%
a pinch of salt
0.800 ml vegetable oil
First of all, she adds eggs, mustard, sugar, salt and 200 ml of vegetable oil to the bowl, she beats everything with a mixer. Then he pours all the rest of the vegetable oil in a thin stream and continues to beat and at the end adds a spoonful of vinegar. From this amount of ingredients, about one liter of mayonnaise is obtained. For holidays, birthdays, mom prepares 3-4 liter jars of such mayonnaise and seasons salads with this mayonnaise. Mom usually has a lot of guests.
You can, for example, replace chicken eggs with quail eggs, replace one chicken egg with four quail eggs.
I also want to say that you can add spices, seasonings, herbs, garlic, black pepper to homemade mayonnaise, you get an interesting, tasty and not quite usual combination.
For example, you can add fresh dill, parsley and even basil to mayonnaise, mayonnaise will acquire a spicy taste and aroma, such mayonnaise can go well with fish dishes.
You can squeeze garlic through a press into mayonnaise, such mayonnaise will acquire some piquancy and will be delicious if you spread such mayonnaise on a piece of fresh crispy baguette, and it will also go well with all meat dishes. Or you can peel a clove of garlic, crush the clove with a knife and grind it well with salt and put this garlic in a bowl in which you will beat the mayonnaise.
You can also rub hard cheese into mayonnaise on a fine grater, such mayonnaise will also be very tasty and is suitable as a dressing for vegetable salads or just with ordinary fresh vegetables.
You can also rub lemon zest into mayonnaise on a fine grater, it also turns out a very unusual taste and such mayonnaise is suitable for fresh vegetables or fish dishes.
And if you like olives, then you can chop the olives very finely and mix them with mayonnaise, such mayonnaise acquires southern notes in taste.
You can add Provence herbs in a bowl (or other dish) in which you will cook mayonnaise and cook mayonnaise with Provencal herbs, you get a unique and spicy taste of mayonnaise, it is suitable as a sauce for salads.
But you must remember that mayonnaise should not be consumed by people suffering from diseases of the gastrointestinal tract, and especially during an exacerbation of diseases. Due to the high content of vegetable oil, mayonnaise should not be consumed by people who monitor their weight, because mayonnaise is a rather high-calorie product.
Do you cook homemade mayonnaise and what kind of mayonnaise do you like best using whole eggs or just yolks, with vinegar or lemon juice? If you've made homemade mayonnaise, share your success. Did you like the taste of homemade mayonnaise? Do you have your own homemade mayonnaise recipe?
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