Homemade mayonnaise: a classic recipe for delicious thick homemade mayonnaise that is indistinguishable from store bought, Soviet recipes for Provencal mayonnaise and diet mayonnaise at home with a blender and whisk. How to make mayonnaise at home? How to make at home

Greetings, friends! Today my story is about homemade mayonnaise from a whole egg, which I cook with a mixer.

I assure you, the recipe is very, very simple - if you have a mixer, then everything will certainly work out.

It is better to take a high container for whipping mayonnaise, but so that the whisks of the mixer can easily enter it. For this purpose, I successfully exploit my husband's half-liter mug, from which he likes to drink tea. Don't worry about your husband - he has several of these mugs of all colors ... no, not rainbows, there are some other associations here.

Well, about homemade mayonnaise with a mixer, then. You can store it in the refrigerator for no more than two days, and it is supposedly not suitable for baking something in the oven (theoretically, but it’s somehow not fate to try everything - I’ll try it today, then I’ll report back), only for salads, etc.

To create homemade mayonnaise, we need: mail:

• 1 egg (yeah, yolk and white), room temperature
• 1 cup (200-250 ml) unscented sunflower oil
• 0.5 teaspoon mustard (I usually use dry)
• 0.5 teaspoon sugar
• 0.5 teaspoon salt
• 1-1.5 teaspoons of vinegar 6% (I have had apple cider all my life)

Homemade mayonnaise, cooking with a mixer:

1. Wash the egg with warm water and let it lie down for a while so that it warms up and becomes room temperature.
2. Carefully break the egg into a dry container so as not to damage the yolk.
3. In the same container, add sugar, salt, mustard and vinegar.
4. We drip the yolk on the head about half a teaspoon of vegetable oil (it should not be cold either).
5. Immerse the mixer in this case and start beating at the highest speed. The formation of an emulsion should begin - a liquidish substance of an opaque "mayonnaise" color.
6. Now, without stopping beating, in small portions, in 8-10 doses, add the oil. The more oil, the thicker the final mayonnaise.
7. It takes a maximum of a couple of minutes to make homemade mayonnaise with a mixer. By volume, it turns out 250-280 ml. If you need more mayonnaise, double the amount of products.

Homemade mayonnaise is very easy to prepare with a mixer, and it’s not more difficult with a blender, however, there is a slightly different technology for a blender, but more on that some other time.

It is very good to fill all kinds of mayonnaise with this mayonnaise, especially vegetable ones. Remember, not so long ago I talked about? So, using the same principle, I composed a very expressive salad with seaweed and something else, seasoned with my homemade mayonnaise - and it turned out very beautiful, unusual, tasty and satisfying. You can subscribe to the newsletter so you don't miss this recipe.

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 prepare 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 little by little 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.

Mayonnaise is the most popular sauce in the world today. They are seasoned with salads, served with side dishes and even added to desserts. Learn to cook it with us, the taste will pleasantly surprise you.

It is much easier for our people to buy a package of this sauce in the store than to cook it at home on their own. Although it will take five minutes on the strength, it is still difficult for someone. And in vain.

As they say, only God knows what is in the store product. And this should already encourage you to make homemade sauce. Do you think it's useful?

And the sauce that you cook with your own hands will definitely turn out to be of high quality. At least because you will know what is included in its composition. Moreover, you will be sure of the quality of all products.

If the composition of mayonnaise should include yolks or whole eggs, then it is important to know that only dry yolk is in the purchased package.

Yes, and there is much less of it in the sauce than it should be. In addition, in such a sauce, not just a lot of water, but it makes up most of the sauce. And if you have ever cooked it, then you know that 80% of the sauce should be oil.

Convincingly or are you still in doubt about what you need to cook yourself? If yes, then just remember the reverse side of the mayonnaise package: preservatives, stabilizers, emulsifiers, dyes. These components in the composition will definitely not bring any benefit to your body.

From here you can take the recipe for Sunflower salad with chips

Classic recipe

• 260 ml of oil (vegetable);
• 5 g mustard;
• 1 egg;
• 15 ml lemon juice.

Calories - 610.

How to make mayonnaise at home:

How to make mayonnaise on yolks with a blender

• 5 g mustard;
• 3 yolks;
• 2 g salt;
• 4 g sugar;
• 160 ml of vegetable oil;
• 25 ml lemon juice.

Calories - 656.

Action algorithm:

1. Place mustard in a deep container, add yolks, salt and sugar to it;
2. Beat the mass well to become homogeneous;
3. Start adding oil one spoon at a time, bringing the mass to a homogeneous consistency;
4. When the mass has become homogeneous, pour in the leftovers and thoroughly beat the sauce;
5. At the end, add citrus juice and beat everything again with a blender.

• 2 g of sugar substitute;
• 30 ml of vaseline oil;
• 5 g mustard;
• 3 g salt;
• 1 chicken egg;
• 15 ml lemon juice.

Cooking time - 10 minutes.

Calories - 199.

The process of preparing homemade mayonnaise according to Dukan:

1. Break the egg into a bowl and beat it well with any improvised tools;
2. Gradually begin to pour in the oil, without ceasing to beat the mass;
3. When the sauce has a uniform color and consistency, add citrus juice;
4. Mix the ingredients and add them with a sugar substitute, mustard and salt;
5. Beat the sauce again and it's ready.

How to make mayonnaise with mustard powder mixer

• 215 ml of oil;
• 1 egg;
• 5 g sugar;
• 30 ml lemon juice;
• 3 g salt;
• 5 g mustard powder;
• 1 pinch of black pepper.

Cooking time - 10 minutes.

Calories - 479.

Sequencing:

1. Break an egg into a container for preparing the sauce and immediately add sugar, citrus juice, salt, mustard and black pepper to it, that is, all but one important ingredient;
2. Start whipping all this mass with an immersion blender until smooth;
3. Gradually begin to pour in the oil into an already homogeneous mass and do not stop whisking it;
4. When all the components are combined together, the mayonnaise can be considered ready.

Recipe for mayonnaise in milk at home

• 315 ml of any oil;
• 5 g mustard;
• 160 ml of milk;
• 3 g salt;
• 5 g sugar;
• 15 ml lemon juice.

Cooking time - 5 minutes.

Calories - 495.

Cooking:

1. Pour milk and butter into a bowl to create mayonnaise;
2. Start whipping the ingredients until thick, repeating the movements up and down with the blender;
3. Next, remove the immersion blender from the sauce to supplement it with salt, sugar, mustard and lemon juice;
4. Beat the mass again to get a now uniform taste;
5. When the goal is reached, the sauce is ready.

Spicy garlic mayonnaise

• 3 pieces of garlic;
• 2 eggs;
• 10 g of sugar;
• 5 g salt;
• 10 ml apple cider vinegar;
• 345 ml of oil.

Cooking time - 10 minutes.

Calories - 572.

Procedure:

1. Peel the garlic, place it under a press and then immediately into the bowl;
2. Break eggs into garlic, add sugar and salt;
3. Pour in the vinegar and beat with an immersion blender until smooth;
4. After that, start pouring in the oil in a thin stream and do not stop whisking the sauce at this time;
5. It is necessary to ensure that the tastes and aromas mix and become one.

How to make homemade yogurt mayonnaise

• 120 ml of yogurt;
• 1 lemon;
• 2 yolks;
• 110 ml of oil;
• 10 g mustard.

Cooking time - 10 minutes.

Calories - 262.

Cooking method:

1. Squeeze about one tablespoon of juice from a lemon and pour it into a container;
2. Place the yolks to it, add salt and sugar and put mustard with yogurt;
3. Use a blender or whisk to bring the mass to uniformity;
4. Then start adding oil, slowly pouring it into the container, while whisking;
5. When the sauce becomes smooth and thickens, it is ready.

Homemade mayonnaise with quail eggs

• 4 quail eggs;
• 220 ml of olive oil;
• 5 quail yolks;
• 20 ml lemon juice;
• 5 g Dijon mustard.

Cooking time - 5 minutes.

Calories - 616.

Cooking method:

1. Break the eggs into a bowl, add them to the yolks;
2. Beat it all with a whisk in a light foam;
3. Pour citrus juice, put mustard;
4. Next, beat all the ingredients with a blender until smooth;
5. One spoon at a time, start adding oil, without ceasing to beat the sauce;
6. When the mass has already become homogeneous, you can pour in the leftovers and beat until thick;
7. At the end, add salt and sugar to taste, you can even black pepper;
8. Beat and taste, if necessary, add more specific ingredients.

Recipe for homemade mayonnaise with boiled yolks

• 4 boiled yolks;
• 15 ml of vinegar;
• 7 g salt;
• 430 ml of oil;
• 5 g sugar;
• 10 g mustard.

Cooking time - 30 minutes.

Calories - 647.

Cooking method:

1. Place egg yolks in a bowl for making mayonnaise;
2. Add sugar and salt and use a fork to grind the ingredients into a paste;
3. Start whipping the yolks, adding a little oil to them;
4. When half is already poured in, add vinegar and continue to beat the future sauce;
5. Next, pour in the rest of the oil and bring the mayonnaise to a density;
6. When it's ready, stir in the mustard and you're done.

Ways to solve possible problems

One of the most common problems in making mayonnaise is that the sauce gets too thick. It's all about the oil, of course. It is this that makes the mass dense, thick and heavy. Therefore, if you "overwhipped" the mass, you need to add literally a little boiled water to it to make it thinner.

And, of course, the other side of the coin. Where without her? It often happens that the mass is not too thick, but, on the contrary, too liquid.

In this case, as you might have guessed, you need to add more oil. But pour it carefully and little by little, so as not to overdo it.

Well, the most popular problem of the sauce is that it exfoliates. Why? The main reason is that all the ingredients are immediately placed in a container and they try to beat it all. Here is the main mistake. We've talked about this in every recipe, but it's probably worth repeating.

Oil is added little by little or at the end, when all the components have already turned into a homogeneous mass.

Recipes are recipes, and mayonnaise after cooking is a must-try. Do not forget that each of us has our own taste and salt, for example, it may turn out to be too little or, conversely, a lot.

To avoid this, add spices to taste. It's better to add a little more than to throw it all away because of the spoiled taste.

If we convinced you that the sauce needs to be able to cook at home, then immediately choose one of the recipes to try. Then try the next one, and so on, to find your favorite on our list.

Another homemade mayonnaise recipe is in the next video.

It’s hard to imagine a festive table without your favorite salads with mayonnaise. Purchased sauce is unhealthy, it contains preservatives, flavors, flavor enhancers. Nutritionists advise to exclude this product to anyone who wants to stick to a healthy diet. There is another way out, sauce lovers can make it on their own. It remains to understand how to make homemade mayonnaise.

The classic sauce recipe came to us from French cuisine. Initially, dishes with mayonnaise were available only to fairly wealthy people. In Soviet times, the sauce gradually won popular love.

The taste of the original sauce is significantly different from the modern purchased product. The main ingredients of classic mayonnaise are as follows.

1. Eggs.
2. Vegetable oil.
3. Mustard.
4. Salt, sugar.
5. Acidifier: lemon juice or vinegar.

The main product for mayonnaise is vegetable oil, the taste of the final product depends on its quality.

Professionals do not advise using only olive oil, it negatively affects the taste of mayonnaise, giving it a bitter taste. The best option is a mixture of olive and any other vegetable oil in a 1:1 ratio.

A large amount of oil makes mayonnaise a high-calorie product, so you should not use it in large quantities. Another issue is the use of raw eggs. A poor-quality product is dangerous to health, it may contain pathogens of infectious diseases.

Choose fresh eggs from trusted, large producers. You should not buy domestic eggs produced by unknown farms, as the bird in them could not pass veterinary control.

Mustard for making mayonnaise can be a ready-made sauce or in powder form. The latter option is safe: it does not contain additional nutritional supplements. Mayonnaise, it gives a sharper taste.

Usually, lemon juice is used to make homemade mayonnaise. Among vinegars, wine vinegar is preferred, it gives the sauce a bright taste.

The amount of salt and sugar suggested in the recipes can be changed to suit your taste. Store-bought mayonnaise contains a large amount of sugar, so people with diabetes are not recommended to use it. In homemade mayonnaise, you can control the content of spices and not add any components at all.

Popular Recipes

The main ingredients are determined, there are a large number of sauce recipes. Not only the components differ, but also the methods of mixing, and the sequence of introduction into the composition. Consider the main options for the dish.

Classic recipe

The ingredients are like this.

1. Refined vegetable oil - 200 ml.
2. Yolk - 1 pc.
3. Salt - half a teaspoon.
4. Sugar - a teaspoon.

As a refined oil, you can take olive, sunflower, corn. The main condition is a soft taste. Before cooking, remove all products from the refrigerator, leave for 20-30 minutes. The temperature of the components must be the same and room temperature.

The order of preparation is as follows.

1. Separate the yolk from the protein. Add salt and sugar to the yolk.
2. Beat until white foam appears.
3. Introduce the oil in a thin stream, without stopping whisking.
4. Enter vinegar.
5. Bring to the desired consistency.

The thickness of the sauce depends on the amount of oil. To make the mayonnaise thinner, you can add 1-2 tablespoons of water. The amount of salt and sugar can be changed according to the tastes of the hostess. This simple recipe won't be a hassle.

Quail eggs are superior in quality to chicken eggs. With a reduced calorie content, they contain more vitamins and minerals. Thanks to the good immunity of quails, eggs do not contain antibiotics, such as chicken eggs.

Safety against salmonellosis according to the latest scientific data is doubtful, so the product should be chosen with special care.

Ingredients:

• quail eggs - 6 pcs.;
• refined vegetable oil - 1 cup;
• vinegar - 1 tbsp. l.;
• salt - half a teaspoon;
• mustard - 1 tsp;
• sugar - 1 tsp

The procedure is as follows.

1. Break eggs, add salt, sugar.
2. Whisk until foamy.
3. Continuing to beat, add oil in a thin stream.
4. Add mustard and vinegar.
5. Bring the sauce to the desired consistency.

For the preparation of the sauce, it is better to choose fresh eggs. Old ones can adversely affect the taste of the final product. The weight of an old egg is much less than a fresh one.

Vegetarian mayonnaise

Vegetarians and believers will benefit from learning how to make mayonnaise lean. An important advantage of such recipes is their safety from salmonella.

The ingredients are as follows.

1. Refined vegetable oil - 0.5 cups.
2. Starch - 2 tbsp. l.
3. Vegetable broth or cucumber pickle - 0.5 cups.
4. Lemon juice - 1 tbsp. l.
5. Mustard - 1 tbsp. l.

This is the cooking method.

1. Heat up two tablespoons of broth, dilute starch in them. Pour into the main broth.
2. Add salt, mustard, lemon juice to it. To stir thoroughly.
3. Beat, adding oil in a thin stream.
4. Bring to the desired consistency.

Such mayonnaise is valuable for the absence of eggs and reduced calorie content. It is perfect for dressing salads.

How to make homemade mayonnaise healthy and safe for children? You can refuse raw eggs and use cottage cheese.

The taste of mayonnaise on cottage cheese largely depends on the quality of the main ingredient. It is better to choose more creamy, with a little sourness. Then the sauce will turn out with a delicate, velvety taste.

The ingredients are as follows.

1. Cottage cheese - 100 g.
2. Refined vegetable oil - 2 tbsp. l.
3. Boiled yolk - 1 pc.
4. Mustard - half a tablespoon.
5. Lemon juice or vinegar - half a tablespoon.
6. Salt is on the tip of a knife.

This is the cooking method.

1. Rub the cottage cheese through a sieve, add the grated yolk, milk. To stir thoroughly.
2. Stirring constantly, add vegetable oil.
3. Add salt, lemon juice, mustard. Mix until the desired consistency is obtained.
4. For density, you can add a little 1 tsp. vegetable oil. To make the sauce more liquid - a little milk or water.

Curd mayonnaise will be an excellent dressing for salads and an ingredient for various snacks.

Mayonnaise with milk

Milk sauce is suitable for those who are wondering how to make homemade mayonnaise without eggs. This recipe has a lower calorie content compared to the classic cooking option: part of the vegetable oil is replaced with milk.

The ingredients are like this.

1. Milk - 100 ml.
2. Mustard - 1 tsp
3. Sugar - 1 tsp
4. Vinegar - 1 tbsp. l.

1. Bring milk to a boil. Cool down. Add salt and sugar.
2. While whisking, stir in vegetable oil in small portions.
3. After obtaining a homogeneous mass, add mustard, vinegar. To stir thoroughly.

The sauce will be a great addition to salads and appetizers, giving them a light creamy flavor. And most importantly - it is absolutely safe and can be used by children older than three years.

Mayonnaise Provencal differs from ordinary homemade mayonnaise in the presence of mustard.

The ingredients are like this.

1. Refined vegetable oil - 150 ml.
2. Yolk - 2 pcs.
3. Ready mustard - half a teaspoon.
4. Salt - a third of a teaspoon.
5. Vinegar or lemon juice - 1 tbsp. l.

The preparation method includes the following steps.

1. Add salt, mustard, vinegar to the yolks. Whisk until all ingredients are dissolved.
2. Add vegetable oil by a teaspoon, without ceasing to beat. After the first few spoonfuls, it can be poured in a thin stream.
3. Add vinegar.

The result will delight you with the classic taste of Provencal mayonnaise, which will be an excellent dressing for Olivier.

garlic mayonnaise

Such a sauce is suitable for creating snacks, sandwiches, it will be an excellent cream for vegetable and meat cakes, for example, liver or potato. It can be served with meat and fish, baked vegetables.

The ingredients are as follows.

1. Refined vegetable oil - 150 mg.
2. Chicken egg - 1 pc.
3. Garlic - 1 clove.
4. Salt - a third of a teaspoon.
5. Sugar - a third of a teaspoon.
6. Lemon juice or vinegar - 1 tbsp. l.

This is the cooking method.

1. Beat eggs with sugar and salt.
2. Without ceasing to beat, introduce vegetable oil in small portions. Start with 1 teaspoon, gradually increasing to a thin stream.
3. Add lemon juice or vinegar, garlic, grated on a fine grater.
4. Whisk until desired consistency.

Spicy fragrant sauce is perfect for meat, chicken, vegetable dishes.

The mild creamy taste of this sauce will appeal to cheese lovers. It will make dishes hearty, it can be used to fill tartlets, various vegetable rolls, for example, eggplant.

The ingredients are like this.

1. Refined vegetable oil - 200 g.
2. Yolk - 1 pc.
3. Hard cheese - 100 g.
4. Salt on the tip of a knife.
5. Sugar - a third of a teaspoon.
6. Lemon juice or vinegar - 1 tbsp. l.

The cooking method is the following.

1. Add salt and sugar to the yolk. Beat until white foam appears.
2. Continuing to beat, add vegetable oil in a thin stream.
3. Add vinegar. Beat until desired consistency.
4. Rub the cheese on a fine grater.
5. Stir cheese into sauce.

The sauce is thick, rich with a pleasant creamy taste. The taste of the cheese should be taken into account, especially when adding salt.

tomato mayonnaise

An unusual sauce with the aroma of fresh tomatoes will undoubtedly decorate the dishes.

The ingredients are as follows.

1. Refined vegetable oil - 150 ml.
2. Yolk - 1 pc.
3. Salt is on the tip of a knife.
4. Sugar - half a teaspoon.
5. Lemon juice or vinegar - 1 tbsp. l.
6. Tomato paste - 1 tbsp.

This is the cooking method.

1. Add salt and sugar to the yolk. Whisk.
2. Gently stir in the oil in small batches.
3. Add lemon juice or vinegar. Mix.
4. Stir in tomato paste.

Learn an interesting sauce that is suitable for snacks and sandwiches. Tomato paste usually contains salt, so it's important not to oversalt the mayonnaise.

Using technology in making homemade mayonnaise

In the past, sauces were whipped with a whisk, but with the development of technology, a blender has also come to the rescue. But the whisk should not be put aside. In his defense, we can say that such a slow whipping allows you to follow the process. Overmixing may cause homemade mayonnaise to separate and flake.

If a mixer is used to prepare the sauce, then it is better to reduce the speed to a minimum. Carefully monitor the process so that flakes do not form or delamination begins.

Professionals choose an immersion blender, it does not whip as much as a mixer, less air gets into the sauce.

1. Products must be at room temperature. Eggs from the refrigerator will not beat. Therefore, it is better to prepare all the ingredients in advance.
2. Homemade mayonnaise is not suitable for heat treatment. Do not bake dishes with it, as the sauce will delaminate.
3. It is necessary to introduce vegetable oil slowly, otherwise flakes and delamination are possible.
4. When preparing the sauce, you can experiment with various additives: spices, herbs.
5. The sauce and dishes with it are stored in the refrigerator for no more than a day.
6. For children and pregnant, lactating women, only recipes without raw eggs can be used.

Raw eggs - how to reduce the danger?

Salmonella is found in the droppings of sick birds and gets on the egg shell. After 4-5 days, the bacterium penetrates and infects the contents.

Eggs must be chosen as fresh as possible, preferably factory-made. The production is subject to regular veterinary control, fresh eggs are treated with disinfectant solutions.

Eggs must be stored separately from other products. Wash thoroughly with soap before use.

Eggs with damaged shells should not be used to make mayonnaise.

Conclusion

Making homemade mayonnaise does not take much time and effort. Sauces diversify the menu, make your favorite dishes even tastier.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Let's not remember the beautiful legend about the creator of maoinez? Everyone already knows that its first preparation is attributed to France. Let's just talk about how to make homemade mayonnaise. After all, there are so many recipes today that it is even impossible to study them like this - at one time.

Pleasantly pleased with the simplicity of the process of making mayonnaise at home, and the presence, in addition to the basic, unusual ingredients. But the best thing about all this is that you know what this delicious sauce is made of and that it is tastier than anything in the world.

Secrets of making homemade mayonnaise

• Be careful.
• Be patient.
• Follow instructions.
• Feel free to experiment with ingredients.
• Take ingredients at room temperature.
• Oil can be in a mixture - sunflower with olive oil.
• Pour a little warm water into very thick homemade mayonnaise and whisk again.
• Instead of lemon juice, you can pour in vinegar (wine, apple, table).
• The oil is poured in a thin stream - if it is not enough, the mayonnaise will turn out to be liquid.
• Keep homemade mayonnaise in the refrigerator for no more than a week.

The most delicious Provencal mayonnaise - a step by step recipe with a photo

Delicate and tasty "Provencal" is prepared easily and simply. The main thing is to keep the proportions and have a good submersible blender. So let's cook!

Ingredients

• Egg - 1 pc.
• Olive oil - 160-200 ml
• Lemon juice - 1 teaspoon
• Mustard - 1 teaspoon
• Sugar - 0.5 teaspoon
• Salt - 0.5 teaspoon

The classic recipe for making homemade Provencal mayonnaise

First, prepare all the ingredients to put one by one into the blender bowl. Let's start with the lemon. Let's squeeze out the juice. If there is no lemon, then you can pour in ordinary vinegar.

Step 1. Squeeze out the lemon juice

This recipe contains raw eggs. Make sure they are fresh. I say - fresh, because you can take not 1, but 2 and 3 eggs, adding other ingredients proportionally. Let's break an egg into a bowl.

Step 2. Drive in an egg

How much salt and sugar to put? Try following the recipe first. If anything, then next time you can either reduce or add. In the meantime, mix dry ingredients.

Step 3. Add salt and sugar

Mustard will give the mayonnaise a piquancy. Next time you can add Dijon mustard. And now we will separate the required amount.

Step 4. Mustard

Let's prepare the blender. Let's put an egg in it. Pour sugar and salt. Let's add mustard.

Step 5. Mix the egg, sugar, salt and mustard

Now our task is to beat this mass well. To what state? Until there are bubbles and everything is mixed.

Step 6. Whip the products

So, all the ingredients are mixed. Oil line. Let's start pouring it into the bowl gradually. Attention - the trickle must be thin!

Step 7. Pour in the oil

Got runny mayonnaise? Add just a little bit of oil. And beat again until smooth, once the desired consistency is reached. But even not quite thick mayonnaise you will like it!

Despite the fact that we have now applied the classics, let's see what else can be cooked.

Quick recipe for lean mayonnaise with peas

Yes, there are people among us who respect church traditions and fast. Don't believe that you can make delicious mayonnaise without using eggs? Let's check!

Ingredients

• Pea flakes - 1 tbsp
• Water - 6 tbsp.
• Vegetable oil - 200 g
• Salt - 1 tsp
• Ground black pepper - 0.5 tsp
• Sugar - 1 tbsp.
• Vinegar - 1 tbsp.
• Mustard - 2 tsp

Simple preparation of lean mayonnaise with peas - personally verified

Pour boiling water over pea flakes and boil until soft. Or take regular peas, pea flour. Beat the mixture to make a mass resembling jelly. Gradually pour in the oil. Pour this mass into a blender and beat. Then add bulk ingredients, and then mustard and vinegar. Continue whisking. Try what happened.

Genius recipe for homemade mayonnaise with dill

The taste is pleasant. The aroma is amazing.

Ingredients

• Eggs - 2 pcs
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Ground pepper - 0.5 tsp
• Mustard - 1 tsp
• Lemon juice - 2 tsp
• Vegetable oil - 250 ml
• Dill sprigs - 2 pcs

Cooking delicious and fragrant mayonnaise with dill

Everything is simple. But this type of mayonnaise is better to use immediately. And then the taste will change. So, let's beat the eggs into the blender bowl. Pour spices, put mustard, pour oil and lemon juice. Let's whip the mass at maximum speed. Once the sauce thickens, chop the dill very finely and add to it. Stir again and serve right now!

Mayonnaise in French - my best recipe

Amazing sauce. Because there is broth here. Which is better to take? It's up to you!

Ingredients

• Vegetable oil - 650 g
• Eggs - 3 pcs
• Broth - 250 ml
• Vinegar 9% - 30 g
• Sugar - 30 g
• Salt - 10 g

French delicacy mayonnaise

We use yolks with yolks, rubbing them thoroughly with lemon juice or vinegar (we take a few drops). Then add the mustard and continue whisking. Now that these components are connected, hold the whisk in the same direction. Because we are now pouring a thin stream of oil. The sauce usually thickens quickly. Therefore, as soon as this happens, we dilute it with the remaining portion of vinegar and broth. Rub further until the mass becomes homogeneous. Add sugar and salt, and complete the process!