How to make homemade mayonnaise? Mayonnaise homemade with a mixer. homemade mayonnaise recipe

Despite the fact that mayonnaise was invented in France, our compatriots accepted and fell in love with this sauce as their own. It is added to salads, meat and fish are baked with it. Some even know how to cook pies on mayonnaise. This sauce is served to the table with absolutely any dishes, smeared on sandwiches. However, most housewives do not know how to cook this French sauce, purchasing it in a store where there is a risk of purchasing a product of not the highest quality. Meanwhile, mayonnaise at home is not difficult to make, and the cooking process does not take much time. If all housewives knew the appropriate recipes and technology for making mayonnaise, they would certainly prefer homemade sauce.

Cooking features

The skill of a cook can be judged by how tasty and aromatic sauces he can prepare. This is true when it comes to sauce, the preparation technology of which is highly complex, but not to mayonnaise. Even a novice cook is able to prepare homemade mayonnaise, he just needs to find a recipe and use the advice of experienced chefs.

• For homemade mayonnaise, it is better to take homemade eggs, the freshness and quality of which you are one hundred percent sure. Otherwise, there is a risk of infection with salmonellosis, because raw eggs, or rather their yolks, are used to make mayonnaise. In addition, the eggs of domestic hens or laying hens grown on farms usually have bright yolks, thanks to which the mayonnaise acquires an appetizing creamy hue. An additional advantage of such eggs is their higher content of vitamins and minerals.
• If you have to use store-bought eggs to make mayonnaise, then you need to wash them thoroughly, this will minimize the risk of infection, since salmonella can be in chicken manure, and therefore on the shell, but not in the yolk. A pleasant shade of mayonnaise, if desired, can be given with the help of turmeric, but you need to add it quite a bit, literally at the tip of a knife, otherwise the color will turn out to be too saturated.
• It is best if the products that need to be whipped to make the sauce are at the same temperature. The whipping container should also be at the same temperature, ideally at room temperature. Therefore, all the products that make up the sauce must be removed from the refrigerator in advance.
• In order to get a homogeneous sauce, the products included in its composition are not mixed all at once, but gradually: first, beat the yolks. Then lemon juice or vinegar, salt and pepper are added to them. The oil is introduced last and in small portions. If, despite following the correct sequence, the sauce separates, try increasing the number of eggs. To do this, beat the yolks again, and then in portions, whisk in the sauce that turned out at the beginning.
• It will be easier to get a homogeneous sauce if you work with a high-quality whisk of a large size. The use of kitchen appliances is also acceptable. If you are using a mixer, beat at low speed first. You need to increase them only at the stage of introducing oil.
• Do not use oil with a pronounced odor for mayonnaise. It is better to take olive oil, but sunflower oil is acceptable, as long as it is refined and deodorized.

The only drawback that homemade mayonnaise has compared to store-bought mayonnaise is its short shelf life. If you used a lot of eggs, you need to use the sauce within a day. When using a small amount of eggs, the shelf life of homemade mayonnaise in the refrigerator can be increased to two days. For this reason, it is not worth harvesting mayonnaise for the future - do as much as you have time to eat. If the recipe contains too many ingredients, they can be reduced, but be sure to maintain the proportions.

classic mayonnaise recipe

• vegetable oil - 0.25 l;
• chicken eggs - 2-3 pcs.;
• table vinegar (9 percent) - 5 ml;
• salt - 3-4 g;
• sugar - 5 g.

Cooking method:

• Wash the eggs thoroughly in warm running water and soap. Wipe off with a clean cloth.
• Separate the yolks from the whites. Mayonnaise requires only yolks, proteins can be used to prepare any other dish.
• Add salt and sugar to the yolks. Beat them with a whisk. You need to beat until the yolks turn white.
• Continuing to beat, pour in the vinegar.
• While whisking, add the oil. You need to introduce it gradually, by a tablespoon, adding a new one only after the previous one has completely dissolved.

It remains to cool the sauce, pour into a gravy boat and serve. Classic mayonnaise can also be used to prepare any dishes, including as a main sauce for sauces with other flavors. This will happen, for example, if you add a few cloves of garlic crushed by a press, mustard, ketchup to mayonnaise.

Mayonnaise "Provencal"

• vegetable oil (preferably olive oil) - 0.2 l;
• mustard (preferably Dijon) - 5 ml;
• chicken egg - 2 pcs.;
• salt - 3-4 g;
• sugar - 5 g;
• wine vinegar (3 percent) - 15 ml.

Cooking method:

• Break the washed eggs, separating the yolks from the whites.
• Beat the yolks with a whisk, adding salt and sugar to them, until a mass of a light shade is obtained.
• Add mustard. Beat until the mass becomes homogeneous.
• Gradually add the oil, whisking the sauce all the time with a whisk or mixer.
• Pour in the vinegar. Beat for 5 more minutes.

Mayonnaise "Provencal" in comparison with the classic version has a more piquant taste due to the introduction of mustard into its composition.

Mayonnaise with lemon juice

• vegetable oil - 0.2 l;
• lemon - 1 pc.;
• chicken egg - 2 pcs.;
• salt - a pinch;
• sugar - 5 g;
• mustard (optional) - 5 ml.

Cooking method:

• Wash your eggs. Separate the yolks and place in a clean bowl.
• Wash the lemon. Cut it in half. Squeeze the juice out of it into a clean bowl and strain it.
• Pour salt and sugar into a bowl with yolks. Beat them - the mass should brighten.
• Add mustard, beat until completely dissolved.
• Pour in the lemon juice. Beat until the mass is completely homogeneous.
• Beat, adding oil in small portions, until the oil runs out and the sauce has a uniform consistency.

Mayonnaise prepared according to this recipe is much better than the classic one for fish and for some types of vegetable salads.

Mayonnaise on quail eggs

• vegetable oil - 0.25 l;
• quail eggs - 6 pcs.;
• apple cider vinegar (6 percent) - 10 ml;
• mustard powder - 5 g;
• sugar - 5 g;
• salt - a pinch.

Cooking method:

• Wash and break the quail eggs into a bowl. It is not necessary to separate the yolks from the proteins - according to this recipe, the whole eggs are used.
• Add salt and sugar to the eggs. Beat them with a whisk or mixer until they are light in color.
• Add mustard diluted with vinegar. Whisk for 2-3 minutes.
• Pour in a tablespoon of oil, beat until smooth. Add another tablespoon of oil and beat again. Continue adding the oil while whisking the sauce until the oil runs out.

Some consider this mayonnaise recipe to be dietary, but this is an erroneous opinion - its calorie content is not much less than that of the classic one.

low calorie mayonnaise

• vegetable oil - 100 ml;
• low-fat sour cream or unsweetened yogurt - 100 ml;
• lemon juice - 10 ml;
• chicken egg - 3 pcs.;
• salt - a pinch;
• low-calorie sweetener - in an amount equivalent to 5 g of sugar.

Cooking method:

• Boil the eggs, take out the yolks and mash them with a fork.
• Add salt, sweetener dissolved in a minimum amount of water and lemon juice to the yolks. Rub thoroughly.
• Add sour cream and stir or whisk until a homogeneous mass is formed.
• In small parts, add the oil, without stopping whipping the sauce with a whisk or mixer.

This mayonnaise will be about one and a half times less caloric than traditional mayonnaise. But if you wish, you can find a more dietary option.

Diet mayonnaise

• Greek yogurt - 150 ml;
• chicken egg - 1 pc.;
• lemon juice - 5 ml;
• mustard - 2-3 ml;
• pepper - on the tip of a knife;
• salt - a pinch.

Cooking method:

• Hard boil an egg, cool, peel. Remove the yolk from the egg and place it in a small bowl.
• Thoroughly mash the yolk with a fork.
• Put mustard to the yolk, add pepper, salt, pour in lemon juice and rub everything thoroughly so that the consistency is uniform.
• Place the unsweetened yogurt in the bowl with the yolk. Mix thoroughly with a spoon, then beat lightly with a whisk or mixer.

The sauce prepared according to this recipe, reminiscent of the real one in taste and appearance, can be called a useful product. It will not harm your figure. So if you love mayonnaise, but can't afford to eat fatty foods, you should pay attention to this particular recipe.

Lean mayonnaise

• potato starch - 40 g;
• vegetable oil - 100 ml;
• vegetable broth - 100 ml;
• lemon juice - 5 ml;
• mustard - 5 ml;
• sugar - a pinch;
• salt - a pinch.

Cooking method:

• Pour off 100 ml of broth, cooling it to room temperature. Dilute starch.
• Slightly warm the remaining broth, pour in the broth with starch in a thin stream, stir. As soon as the broth begins to thicken, remove it from the heat, cool.
• Add mustard, salt, sugar, lemon juice to the broth. Whisk.
• While continuing to beat, gradually add vegetable oil.

Mayonnaise prepared according to this recipe can be served at the table in fasting. Vegetarians should also pay attention to it.

Video: homemade mayonnaise, 3 recipes

Video: top 5 lean mayonnaise recipes!

Even an inexperienced housewife will be able to cook mayonnaise at home, if she strictly follows the technology. In addition to the classic recipe, you can use its variations to give the sauce a more piquant taste or reduce its calorie content.

Homemade mayonnaise is made from natural ingredients, so it is not only tasty, but also healthy. Since it does not contain thickeners, it turns out to be more liquid. Another difference lies in the short shelf life - mayonnaise is prepared immediately before serving, and kept in the refrigerator for a maximum of 24 hours.

Whipping method

It is preferable to use a mixer, you can even mechanical. Mayonnaise will turn out light, with barely perceptible air bubbles. The same applies to the whisk, but then homemade mayonnaise will have to beat a little longer. You can make mayonnaise with a blender, but in this situation it will not turn out airy. The choice is yours.

mayonnaise products

To make mayonnaise delicious, the products for its manufacture must be of the best quality. Whenever possible, try to use homemade eggs instead of store-bought ones, olive oil instead of vegetable oil, and fresh lemon juice instead of citric acid.

All ingredients must be at room temperature.

homemade mayonnaise recipes

The method of making homemade mayonnaise depends on your taste. See what the recipes are and feel free to experiment!

Mayonnaise "Provencal"

This method of making mayonnaise at home is considered a classic. Prepared from the most affordable products.

Photo: Classic homemade mayonnaise

Required products:

• Egg yolks - 2 pcs;
• Sunflower oil - 130 ml;
• Mustard - 0.5 tsp;
• Lemon juice or apple cider vinegar - 1 tbsp. spoon;
• Sugar - 0.5 tsp;
• Salt - 0.5 tsp.

Video: Classic homemade mayonnaise recipe

This video shows step by step how to make homemade mayonnaise without eggs.

Video Source: MsHappyDemon

Mayonnaise without eggs

Homemade mayonnaise according to this recipe is thick and tasty. The composition contains milk, so if you want to make lean mayonnaise, replace this ingredient with soy milk.

Photo: Homemade mayonnaise without eggs

Required products:

• Vegetable oil - 300 ml;
• Milk - 150 ml;
• Mustard - 1 teaspoon;
• Lemon juice - 2 tbsp. spoons;
• Sugar - 0.5 tsp;
• Salt - 0.5 tsp.

Video: Homemade mayonnaise without eggs

This video shows you how to make eggless mayonnaise at home.

Video Source: Sana Channel

Mayonnaise from quail eggs

Quail eggs are much healthier than chicken eggs and have a more pronounced taste, so mayonnaise based on them is excellent.

Photo: Homemade quail egg mayonnaise

Ingredients:

• Quail eggs - 6 pcs;
• Refined sunflower oil - 150 ml;
• Salt - 0.5 tsp;
• Sugar - 0.5 tsp;
• Mustard - ¼ teaspoon;
• Ground black pepper - 1 pinch;
• Lemon juice - 1 teaspoon;
• Greens to taste.

Video: Homemade mayonnaise on quail eggs

This video describes step by step how to make homemade mayonnaise on quail eggs.

Video Source: Appetizing Cuisine

whole egg mayonnaise

Most homemade mayonnaise recipes include only egg yolks, but there is no arguing about tastes. Mayonnaise on whole eggs is close to classic in taste.

Photo: Whole egg homemade mayonnaise

Ingredients:

• Chicken egg - 1 pc;
• Sunflower or olive oil - 150 ml;
• Mustard - 0.5 tsp;
• Salt - 0.5 tsp;
• Sugar - 0.5 tsp;
• Lemon juice - 1 teaspoon.

Video: Homemade whole egg mayonnaise

The video shows how to make mayonnaise on whole eggs.

Video source: Recipes for a slow cooker from Marina Petrushenko

This is the most famous sauce, without which many dishes cannot do. And if you cook it yourself, then the sauce will turn out much tastier and without harmful additives. Today we will share with you how to make mayonnaise at home.

Classic mayonnaise at home

Ingredients:

• vegetable oil - 0.4 l;
• vinegar - 1 tbsp. spoon;
• eggs - 2 pieces;
• salt - to taste.

Cooking:

1. Prepare a capacious container in which it will be convenient to beat the components with a blender.
2. Measure out 400 milliliters of sunflower oil and pour it into the main dish. If you want, you can replace some of this oil with an olive product. Then the taste of mayonnaise will be more interesting.
3. Take 2 eggs and wash them well with baking soda. Break them into a small bowl and check that there is no shell. Now they can be added to the oil. The shade of mayonnaise depends on the color of the yolk. The brighter the yolk, the more beautiful the mayonnaise. Therefore, we advise you to take home-made chicken eggs, and not store-bought ones. But if you do not have the opportunity to purchase the correct components, add a little turmeric to the composition. It will give the dish the desired yellowish tint.
4. Measure out one tablespoon of vinegar, add it to the main container.
5. Sprinkle some salt.
6. Now take an immersion blender and put it firmly on the bottom and only now turn it on. Thus, all the ingredients will come together much faster.
7. Beat mayonnaise until it thickens completely.
8. Now taste the sauce and add the missing ingredients (eg salt).
9. Transfer the mayonnaise to a jar, cover it with a lid and send the sauce to be stored in the refrigerator.

No eggs in milk

Ingredients:

• milk - 0.15 l;
• mustard - 1 teaspoon;
• sunflower oil - 0.3 l;
• lemon juice - 1 tbsp. spoon;
• salt - 2 pinches.

Cooking:

1. Measure 150 milliliters of milk in advance and let it warm up at room temperature.
2. Pour the milk into the blender bowl.
3. Add oil to it.
4. Take a blender and beat our sauce at maximum speed. The right consistency can be achieved with an immersion blender.
5. Add one tablespoon of mustard to the thickened mass. It should be normal, without any additives.
6. Add 2 pinches of salt.
7. Squeeze one tablespoon of juice from a fresh lemon. Add juice to mayonnaise.
8. Take a blender and select the minimum speed on it, beat all the ingredients for about 5-10 seconds.
9. Homemade mayonnaise is ready. Taste it, if everything suits you, then shift the sauce into jars. It can be stored for several weeks.

Lean pea mayonnaise

This sauce is very similar to the classic version in consistency and color.

Ingredients:

• dry peas - 4 tbsp. spoons;
• sugar - 1 pinch;
• water - 0.2 l;
• ground pepper (white) - 2 pinches;
• mustard - 2 teaspoons;
• vegetable oil - 0.2 l;
• vinegar - 1 tbsp. spoon;
• salt - 1 teaspoon.

Cooking:

1. Measure out a few tablespoons of peas, and pour it into a deep plate. Rinse the peas and fill them with clean water. Leave the bowl of water on all night.
2. In the morning, pour the peas into a small saucepan and fill it with clean water. Put the dishes on slow gas and cook the peas until tender.
3. Pour the boiled peas into the bowl from the blender and grind it to a homogeneous consistency. Leave the peas to cool completely.
4. Measure out 200 milliliters of vegetable oil and pour it into a bowl for whipping.
5. Add only 1 teaspoon of pea mass to the oil. Kill everything with a blender. This will take about 40 seconds.
6. Again, add 1 tablespoon of peas and mix everything. Do this procedure with each serving of the product.
7. Add some mustard to the sauce and whisk again.
8. Now you need to add salt, vinegar, pepper and sugar to the mayonnaise. Whisk everything thoroughly. Peppers must be white, because black pepper will stand out strongly in our sauce.
9. Mayonnaise is ready! Transfer it to a convenient container and send it to the refrigerator, where it will thicken and will have the desired consistency.

Vegetarian mayonnaise

Ingredients:

• lemon juice - 1 tbsp. spoon;
• vegetable oil (rapeseed, olive or sunflower) - 0.16 l;
• mustard - 0.5 teaspoon;
• soy milk (can be replaced with soft tofu, in the same proportions) - 0.08 l;
• salt and sugar - to taste.

Cooking:

1. Remove all ingredients from the refrigerator ahead of time so that they are at room temperature by the time of preparation.
2. Pour 80 ml of milk into a special container.
3. Add refined oil to it.
4. Set the blender to maximum speed and beat our sauce for about 60 seconds.
5. Now gently lift the blender up so that the mayonnaise is completely whipped.
6. Add mustard and lemon juice to sauce. Kill everything again.
7. Salt the mass a little and add a pinch of sugar. Mix everything again.
8. Mayonnaise sauce is ready. Dress them up in salads or add to other dishes.

Provence at home

Ingredients:

• egg - 1 piece;
• lemon juice - 1 teaspoon;
• mustard - 0.5 tsp;
• salt and sugar - 1 pinch each;
• vegetable oil - 0.1 l.

Cooking:

1. Break one egg into the blender bowl.
2. Add 100 milliliters of sunflower oil to it.
3. Cut half a lemon and squeeze a spoonful of juice out of it.
4. Take an immersion blender and set it to medium speed. Beat the sunflower mass for about 60 seconds.
5. Now add sugar, mustard and salt.
6. Beat the sauce at the same speed for about 30-60 seconds more.
7. Mayonnaise is ready, transfer it to a container and send it to a cold place. After 4 hours, the sauce will be ready to eat.

From cottage cheese

This is a diet recipe, so those who watch their weight will like it.

Ingredients:

• cottage cheese (fat-free) - 3 tbsp. spoons;
• mustard - 0.5 tsp;
• kefir - 3 tbsp. spoons;
• ground pepper - on the tip of a knife;
• eggs - 2 pieces;
• salt - 1 pinch;
• lemon juice - 6 drops.

Cooking:

1. Rinse the eggs, put them in a saucepan. Top up with a batch of cold water.
2. Place the saucepan over medium heat.
3. When the water boils - detect another 10 minutes.
4. After the specified time, the eggs will be ready.
5. Pour boiled eggs with cold water.
6. Crack the eggs and take out only the yolk. Proteins are not needed in this recipe.
7. Place both yolks in a bowl and fluff them up with a fork.
8. Add cottage cheese and kefir to the eggs.
9. Get a blender and blend everything.
10. Make a small incision in the lemon and drip 6 drops of juice into the curd mass.
11. Add salt, mustard and pepper to the rest of the ingredients.
12. Once again, beat everything to the desired consistency. Taste the mayonnaise, adjust the salinity.
13. Transfer the sauce to a suitable container and refrigerate. This mayonnaise can be stored for several days.

garlic mayonnaise

Ingredients:

• lemon - 1 piece;
• olive oil - 0.35 l;
• eggs (we only need the yolks) - 2 pieces;
• sea ​​salt - 1 pinch;
• garlic - 3 cloves;
• ground pepper - 1 pinch.

Cooking:

1. Peel 3 garlic cloves. Cut each in half.
2. Place a frying pan on medium gas and brush it with olive oil using a silicone brush.
3. Place the garlic on the hot skillet.
4. Reduce heat, fry garlic until golden brown.
5. Set the pan aside and let it cool down.
6. Rinse the lemon and roll it a little on the cutting board with your hand to make it softer and the juice is easy to squeeze from it.
7. Now cut the lemon, squeeze the juice into a separate container.
8. Break 2 eggs into a small bowl, do this carefully so as not to damage the components. Separate the yolks: 1) Take a regular plastic bottle and unscrew the cap. 2) Press a little on the walls of the bottle and substitute the neck to the yolk. 3) Release the edges of the bottle, along with the air, the yolk will also get inside. 4) Transfer it to the blender bowl.





Ingredients:

• quail eggs - 4 pieces;
• salt - 1 pinch;
• quail yolks - 4 pieces;
• white pepper, ground - on the tip of a knife;
• Dijon mustard - 1 teaspoon;
• olive oil - 0.2 l;
• lemon juice - 2 tbsp. spoons.

Cooking:

1. Break 4 quail eggs, pepper, mustard and salt into a deep container.
2. Squeeze 2 tablespoons of juice from a lemon, add it to the rest of the ingredients.
3. Separate the yolks: 1) Take a small tea strainer and place it over a plate. 2) Crack a quail egg over a strainer. The protein should immediately drain into a plate, and the yolk should remain on the surface.
4. Transfer the yolks to the main bowl.
5. Whip all the ingredients with a blender or mixer.
6. Now take the olive oil and add it drop by drop into the blender bowl while whisking.
7. When the sauce thickens a little, you can pour in the olive oil in a thin stream. Whip the sauce to desired consistency.
8. If suddenly your sauce starts to delaminate, add a spoonful of boiled water to it.
9. Transfer the finished mayonnaise to a resealable container and refrigerate.

Mayonnaise sauce can spice up any dish. Mayonnaise is a classic salad dressing. Homemade mayonnaise has an original taste and does not contain harmful preservatives, like its store-bought version. You can cook it at home in several ways. But in order to obtain a uniform consistency and balance in terms of spices, it is necessary to strictly adhere to the specified recipe, as well as strictly follow the cooking instructions.

Mayonnaise homemade classic recipe

Traditional mayonnaise sauce is made from eggs and vegetable oil. To prepare 200 ml. the finished product you will need the following ingredients:

• refined olive oil - 1 tbsp.;
• chicken eggs - 2 pcs.;
• ready-made mustard - 1 tsp;
• sugar with salt - ½ tsp each;
• lemon juice - 1 tbsp. l.

Advice. Ingredients must be at room temperature before mixing. It is best to take olive oil, since sunflower oil may not be combined with many products in taste. Chicken eggs must be fresh. In domestic eggs, the yolk is brighter. If it is used to make mayonnaise, the sauce will acquire a beautiful shade.

• Mayonnaise can be prepared with a regular whisk. When blending the ingredients in a blender, the sauce is over-whipped, so use it only on low speed.
• Prepare a large container for whipping products.
• Separate the yolks from the proteins and transfer them to a container. Add salt with sugar and mustard to them.
• Wash the lemon, cut in half and squeeze the juice into the mixture. Use only freshly squeezed juice, as it quickly disappears.
• Mix the ingredients well with a whisk.

• When the mixture becomes homogeneous in a thin stream or in small portions, add oil. But don't stop beating.

• At this stage, there is no need to rush. Carefully monitor the condition of the yolks. When the first portion of the oil is completely absorbed into the yolk, only then add the next part. In this case, the mixture will begin to acquire the consistency of mayonnaise. Don't stop whisking.

• When you have poured in all the oil, beat the mayonnaise thoroughly and try it. Add spices if necessary.

• Homemade mayonnaise can be stored in the refrigerator for up to one week after making it. Therefore, prepare a strictly defined portion. It is better to make a fresh sauce than to spoil the taste of a dish with a missing product. Moreover, it takes 5-7 minutes to prepare.

Mayonnaise homemade recipe without eggs

For those who are afraid to use raw eggs for food, there is a recipe for mayonnaise sauce without them. The basis of such mayonnaise will be milk with refined butter.

For the recipe you will need the following products:

• warm milk - 70 ml;
• olive oil - 0.5 tbsp.;
• mustard with lemon juice - 2 tsp each;
• salt - ½ tsp

Progress:

• Measure out all the necessary ingredients and leave on the table. Prepare a bowl for whipping. When the products get the same temperature, proceed to the preparation of mayonnaise. Pour milk first.

• Add oil on top. Use only refined vegetable oil, as an unrefined product has a specific taste.

• Mix well with a blender. After a few seconds, the mass will begin to thicken.

• When the mixture acquires a uniform consistency and becomes thick, you can add spices.

• First pour out the salt, then put the mustard. Mix mayonnaise. Lastly, pour in the lemon juice. The milk will not curdle, as the protein has already combined with the butter.

• Then, use only a spoon or whisk to mix the ingredients. The blender will make the mass too dense.
• You can also add chopped greens with garlic or any other spices to the finished sauce.

Mayonnaise homemade lean recipe

Some dishes require a lean dressing that does not contain eggs or dairy in the recipe. Such mayonnaise is prepared on the basis of flour. It can be any and not only wheat.

Prepare these ingredients:

• flour of the highest grade - 1 tbsp. (200 gr.);
• warm water - 600 ml;
• refined vegetable oil - 8 tbsp. l.;
• freshly squeezed lemon juice and mustard - 3 tbsp. l.;
• sugar with salt - 2 tbsp. l.

• Sift the flour, pour into the prepared container.
• First rub it with a little water. This way you will avoid lumps in the mixture.
• Then add all the rest of the liquid and mix thoroughly.
• Place on heat and bring to a boil, stirring constantly.

• Mix all other ingredients separately until white.
• In small portions, add the cooled flour mixture to the spices and then beat with a blender.

• Seasonings and salt you can add to your taste.
• When the mass becomes homogeneous, the mayonnaise sauce is ready.

Mayonnaise homemade recipe on sour cream

If you like the creamy taste of the sauce, then cook it with sour cream. For mayonnaise, choose it with a high fat content so that the mass is thick.

Recipe Ingredients:

• fat sour cream - 1 tbsp.;
• olive oil - 2 tbsp. l.;
• a mixture of peppers and turmeric - 1 tsp each;
• pink salt - 2 gr.;
• other spices to taste.

Cooking method:

• Transfer the sour cream from the package to a deep plate, add spices and mix well. Peppercorns are best ground before adding them to the sauce. So the aroma and taste is more intense.

• The turmeric will make the sauce look like mayonnaise in color, and the pink salt will give the mixture an eggy flavor. After each addition of spices, carefully knead the sour cream.

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.