How to make mayonnaise at home. How to make delicious mayonnaise at home

Only experienced chefs know how to make mayonnaise at home. After all, ordinary housewives have no need to prepare such a fragrant sauce on their own. This is due to the fact that today it can be found not only in large supermarkets, but also in small shops. However, it should be noted that preparing mayonnaise at home does not take much time. In this regard, experienced chefs recommend making it yourself rather than purchasing a ready-made flavored product.

General information

Before we talk about how to make mayonnaise at home, you should tell us what such an ingredient is and what it is needed for.

Mayonnaise is perhaps the most popular sauce that is added to almost any dish. This ingredient came to our country from Europe, or more precisely from France. Once upon a time it was consumed only in freshly prepared form. But due to its rapidly growing popularity, they very soon began to stock it for future use. Now mayonnaise is sold in all stores.

How to make homemade mayonnaise?

Making the mentioned sauce yourself is not as difficult as it seems at first glance. To do this, you just need to purchase the appropriate ingredients and then carefully process them.

So, before making mayonnaise at home, you should prepare the following ingredients:

• large village eggs - 7 pcs.;
• refined sunflower oil - 800 ml;
• ready mustard - 20 g;
• vinegar 3% table - 150 ml;
• granulated sugar - about 20 g;
• fine sea salt - about 15-20 g (to taste).

Preparing Ingredients

Preparing mayonnaise can take you from 30 to 60 minutes. And before you start mixing all the ingredients, you should carefully process all the products. To do this, you need to break chicken eggs and separate the whites and yolks into different dishes. Moreover, we don’t need the first component, so you can safely freeze it and then use it to prepare some kind of dough. As for the yolks, it is recommended to leave them at room temperature so that they are completely warmed. But refined sunflower oil should, on the contrary, be slightly cooled in the refrigerator.

Mixing ingredients

How to make mayonnaise at home? To do this, take an enamel or plastic bowl, place warm yolks in it, and then add mustard and fine sea salt. After mixing the ingredients well with a wooden spatula, you should slowly add pre-cooled (to a temperature of 12-15 degrees) refined sunflower oil. In this case, the vegetable fat should be well emulsified, that is, broken into small balls that will be evenly distributed over the yolks.

As a result of these actions, you should get a fairly thick and aromatic sauce that holds well on a spoon. You should additionally add granulated sugar and table vinegar to it. Next, the mayonnaise needs to be thoroughly stirred again until smooth.

Features of the cooking process

It should be especially noted that mayonnaise is prepared much faster in a blender and turns out much tastier. But if you don’t have such a device, then all the ingredients can be whipped by hand.

After introducing low-percentage table vinegar, mayonnaise becomes much thinner. Moreover, it becomes white. If you do not want to use such a spicy product, then it can be quite easily replaced with fresh lemon juice or citric acid. It is advisable to store ready-made homemade mayonnaise in porcelain or enamel containers only in the refrigerator.

How to use mayonnaise in cooking?

As you can see, to make mayonnaise at home, there is no need to purchase expensive and outlandish products. Moreover, in order to get a tasty and aromatic sauce, you should devote only a few minutes of free time to this culinary task.

Once the mayonnaise is completely ready, it can be used to create any products. Thus, the homemade product is often used to prepare various salads, main courses and even baked goods. After all, mayonnaise added to the dough makes it very soft, loose, juicy and incredibly tasty. Try it and see for yourself.

Cooking low-fat homemade mayonnaise: recipe with photos

Those gourmets who carefully monitor their figure can prepare light mayonnaise for themselves. As a rule, the fat content of such a homemade product does not exceed 50%.

So, a simple mayonnaise recipe involves using the following components:

• cold drinking water - 3 glasses;
• large country eggs - 2 pcs.;
• prepared mustard - about 4 dessert spoons;
• refined vegetable oil - approximately 1 liter;
• table vinegar 3% - 3 large spoons;
• wheat flour - 4 large spoons;
• fine granulated sugar - 4 large spoons;
• fine table salt or iodized salt - 2 dessert spoons.

The process of making aromatic sauce

It is quite easy to prepare mayonnaise, the calorie content of which does not exceed 300 energy units. To do this, you need to pour a little water into a bowl, add wheat flour to it, and then stir thoroughly until smooth. As a result, you should get a mixture whose consistency is quite similar to thick sour cream.

Next, you need to put the remaining water on the fire and bring it to a boil. Then you need to pour the flour mixture into a hot bowl and, stirring regularly, cook a kind of jelly. The resulting thick mass should be cooled at room temperature, add beaten chicken eggs, as well as salt, ready-made mustard, granulated sugar and table vinegar. All ingredients must be thoroughly beaten with a mixer until smooth.

Finally, carefully pour any vegetable oil (for example, corn, sunflower, or assorted oil) into the resulting mixture, whisking continuously, in a thin stream. After beating the ingredients until smooth, place them in an enamel or ceramic bowl, seal tightly with a lid and place in the refrigerator. After a couple of hours, the chilled mayonnaise can be safely consumed in the form of an aromatic and very tasty sauce.

Features of making mayonnaise at home

You can add various ingredients to homemade Provencal mayonnaise. This will give your sauce not only a piquant and original taste, but also a beautiful appearance. Thus, crushed garlic added to the finished product goes perfectly with meat dishes and crispy toast. If the homemade sauce is prepared specifically for fish or seafood, then you can additionally add lemon zest grated on a small grater. If you plan to season chopped vegetables with it, then it is advisable to add finely grated cheese or chopped olives.

A simple and quick recipe for homemade mayonnaise

“Provencal” mayonnaise is perhaps the most favorite sauce not only for residents of our state, but also for other countries. In order not to purchase such a product in a store, you should make it yourself. For this we need:

• country chicken egg - 1 pc.;
• granulated sugar - dessert spoon;
• table vinegar 3% - dessert spoon;
• refined sunflower oil - about 200 ml;
• fine sea salt - about 1 g;
• spices, or rather ground allspice and dried basil - add to taste.

Making your own mayonnaise at home

Before you start preparing this sauce, you should remove all products except butter from the refrigerator in advance. After they reach the same temperature, you need to start mixing them. To do this, you need to take a deep blender bowl, and then break a large egg into it, add fine sea salt, sugar and allspice. After beating the ingredients at medium speed, pour in refined sunflower oil in a thin stream. At the end of this procedure, homemade mayonnaise should thicken noticeably. If this does not happen, then you should add a small amount of chilled vegetable fat (about 30-50 g).

After the sauce thickens, you need to pour a little table vinegar into it. In this case, the mayonnaise should acquire a light shade and taste a little sour, that is, not be as bland as butter. As a result of thoroughly mixing all the ingredients using a blender, you should get the classic Provencal mayonnaise. If you want to make a more aromatic and rich sauce, then you need to add a small amount of ready-made mustard to all of the above ingredients.

By the way, if you don’t have a blender, you can use a regular hand whisk, mixer or food processor to make homemade mayonnaise.

The benefits and harms of homemade and store-bought mayonnaise

When buying mayonnaise in a store, you should remember that to preserve the product, manufacturers often add various additives and flavors to it. In this regard, to obtain a healthier and healthier sauce, it is recommended to make it yourself. After all, such a natural product is enriched with vitamins B, A and E, as well as PP. Moreover, homemade mayonnaise contains a large number of useful compounds, namely choline, calcium, magnesium, sodium, iron and phosphorus. However, it should be noted that consuming this sauce every day and in large quantities is highly not recommended. After all, it is quite high in calories, which can have a bad effect on your refined figure. In addition, table vinegar, citric acid and mustard included in mayonnaise negatively affect the gastric mucosa. In this regard, store-bought sauce or sauce prepared at home is not recommended for those who have any problems with the gastrointestinal tract.

Despite the fact that mayonnaise was invented in France, our compatriots accepted and loved this sauce as if it were their own. It is added to salads, meat and fish are baked with it. Some people even know how to cook pies with mayonnaise. This sauce is served at the table with absolutely any dishes, spread on sandwiches. However, most housewives do not know how to prepare this French sauce, purchasing it in a store where there is a risk of purchasing a product that is not of 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 preparing mayonnaise, they would probably prefer homemade sauce.

Cooking features

The skill of a cook can be assessed 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 when it comes to mayonnaise. Even a novice cook can prepare homemade mayonnaise; he just needs to find a recipe and take 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 of. Otherwise, there is a risk of infection with salmonellosis, because raw eggs, or rather their yolks, are used to prepare mayonnaise. In addition, the eggs of domestic chickens or laying hens raised on farms usually have bright yolks, thanks to which mayonnaise takes on an appetizing creamy hue. An additional advantage of such eggs is their higher content of vitamins and microelements.
• If you have to use store-bought eggs to make mayonnaise, you need to wash them thoroughly; this will minimize the risk of infection, since salmonella can be in chicken droppings, and therefore on the shell, but not in the yolk. If desired, you can add a pleasant shade to mayonnaise using turmeric, but you need to add it just a little 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 prepare the sauce are at the same temperature. The whipping container should also be at the same temperature, ideally room temperature. Therefore, all products included in the sauce must be removed from the refrigerator in advance.
• In order to obtain a homogeneous sauce, the products included in its composition are not mixed all at once, but gradually: first, beat the yolks. Then add lemon juice or vinegar, salt and pepper. The oil is introduced last and in small portions. If, despite following the required sequence, the sauce separates, try increasing the number of eggs. To do this, beat the yolks again, and then add in portions, whisking, the sauce obtained at the beginning.
• It will be easier to obtain a homogeneous sauce if you use a large, high-quality whisk. The use of kitchen appliances is also acceptable. If you are using a mixer, beat the ingredients at low speed first. They need to be increased only at the stage of introducing oil.
• Do not use oil with a strong smell for mayonnaise. It is better to take olive oil, but it is acceptable to use sunflower oil, 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 24 hours. If you use a small amount of eggs, the shelf life of homemade mayonnaise in the refrigerator can be increased to two days. For this reason, you shouldn’t prepare mayonnaise for future use - make as much as you have time to eat. If the recipe contains too many ingredients, you can reduce them, but be sure to maintain the proportions.

Classic mayonnaise recipe

Calorie content of the dish: 2531 kcal, per 100 g: 590 kcal.

• 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 with a clean cloth.
• Separate the yolks from the whites. Mayonnaise requires only yolks; whites 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.
• While continuing to whisk, pour in the vinegar.
• While whisking, add the oil. You need to introduce it gradually, one tablespoon at a time, adding a new one only after the previous one has completely dissolved.

All that remains is 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 to obtain sauces with other flavors. This will happen, for example, if you add several crushed cloves of garlic, mustard, and ketchup to mayonnaise.

Mayonnaise "Provencal"

Calorie content of the dish: 2003 kcal, per 100 g: 591 kcal.

• vegetable oil (preferably olive) – 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, until the mixture is light in color.
• Add mustard. Beat until the mixture becomes homogeneous.
• Gradually add the oil, whisking the sauce all the time with a whisk or mixer.
• Pour in vinegar. Beat for another 5 minutes.

Compared to the classic version, Provencal mayonnaise has a more piquant taste due to the introduction of mustard into its composition.

Mayonnaise with lemon juice

Calorie content of the dish: 2022 kcal, per 100 g: 449 kcal.

• 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 the 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.
• Add salt and sugar to the bowl with the yolks. Beat them - the mass should lighten.
• Add mustard, whisk until completely dissolved.
• Pour in lemon juice. Beat until the mixture becomes completely homogeneous.
• Whisk, adding butter little by little, until the butter is gone and the sauce has a smooth consistency.

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

Mayonnaise on quail eggs

Calorie content of the dish: 2411 kcal, per 100 g: 695 kcal.

• 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. There is no need to separate the yolks from the whites - this recipe uses whole eggs.
• Add salt and sugar to the eggs. Beat them with a whisk or mixer until they become light in color.
• Add mustard diluted with vinegar. Beat for 2-3 minutes.
• Pour in a tablespoon of oil, beat until smooth. Add the next spoonful of oil and beat again. Continue adding butter while whisking the sauce until the butter is gone.

Some consider this mayonnaise recipe to be dietary, but this is a mistaken opinion - its calorie content is not much lower than the classic one.

Low calorie mayonnaise

Calorie content of the dish: 1289 kcal, per 100 g: 335 kcal.

• 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, remove the yolks and mash them with a fork.
• Add salt, sweetener dissolved in a minimal amount of water and lemon juice to the yolks. Rub thoroughly.
• Add sour cream and stir or beat until smooth.
• Add the butter in small parts, continuously whisking the sauce with a whisk or mixer.

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

Diet mayonnaise

Calorie content of the dish: 191 kcal, per 100 g: 87 kcal.

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

Cooking method:

• Boil the egg hard, cool, peel. Remove the yolk from the egg and place it in a small bowl.
• Mash the yolk thoroughly with a fork.
• Add mustard to the yolk, add pepper, salt, lemon juice and grind everything thoroughly so that the consistency is homogeneous.
• Place unsweetened yogurt in a bowl with the yolk. Stir thoroughly with a spoon, then beat lightly with a whisk or mixer.

The sauce prepared according to this recipe, which resembles the real thing in taste and appearance, can be called a healthy product. It will not harm your figure. So if you love mayonnaise, but cannot afford to eat fatty foods, you should pay attention to this recipe.

Lenten mayonnaise

Calorie content of the dish: 1054 kcal, per 100 g: 405 kcal.

• 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 100 ml of broth, cool it to room temperature. Dissolve the starch.
• Lightly heat 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 and cool.
• Add mustard, salt, sugar, lemon juice to the broth. Whisk.
• Continuing to beat, gradually add vegetable oil.

Mayonnaise prepared according to this recipe can be served during Lent. Vegetarians should also pay attention to it.

Video: homemade mayonnaise, 3 recipes

Video: top 5 recipes for lean mayonnaise!

Even an inexperienced housewife can prepare mayonnaise at home, provided 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.

How to make delicious homemade mayonnaise? How to make sure that the sauce does not separate and beats well, so that it turns out thick and homogeneous? It’s very simple - you just need a blender, following the order of adding the ingredients and just 5 minutes of your time. Today you will learn how to make mayonnaise with a blender at home - a step-by-step recipe and strict adherence to the tips will guarantee results the first time!

Why is homemade sauce better than store bought?

Mayonnaise prepared by yourself differs from store-bought mayonnaise in its natural taste, special tenderness and lightness. Due to thickeners and starch, the purchased product is more viscous, its consistency is denser and heavier.

Homemade mayonnaise:

1. Natural and safe - contains only natural products, without flavor enhancers, “eats” and other chemicals;
2. Quick to prepare - it will take literally 5 minutes, that is, less time than a trip to the store will take;
3. Unique - its taste and consistency can be changed by each housewife at her own discretion.

It is better to prepare mayonnaise yourself, then you will definitely be sure of its composition and harmlessness to the body. And don’t worry about the shelf life - the sauce will keep well in the refrigerator for 3 to 5 days (the fresher the eggs, the longer the shelf life).

Blender or whisk?

Making homemade mayonnaise using a blender is a pleasure! Just a couple of button presses, and the thick sauce can already be used to dress all kinds of salads, as a marinade or as a base for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.

Another thing is a blender. It will eliminate the need to stir food for a long time and persistently until smooth, whitened and thickened, and there will be no splashes all over the kitchen. Even the simplest model, not equipped with high speeds and special attachments, will do. If there is no bowl for an immersion blender, then you can use other dishes - a tall glass or a container of small diameter, narrow and tall, with sides. It is very important that the “leg” of the device grips most of the dishes, then everything will whip up quickly and 100% will not separate.

Choose high-quality and always fresh products. Chicken eggs must be selected, from a trusted manufacturer, and must be fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it is quite possible to use a whole egg, so that later you don’t have to think about where to put the remaining whites.

Mustard can be any kind, hot or mild, smooth or grains. It is more convenient to use a ready-made product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.

Lemon juice is ideal for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If there is suddenly no lemon in the refrigerator, then it can be replaced with table, apple or wine vinegar - the amount is selected individually, some of the vinegar can be poured in at the initial stage, and the rest at the very end of cooking, adjusting the acid to your taste. As a standard, 0.5 to 1 tsp is added to 1 egg. vinegar.

It is best to use vegetable oil as the main component, which must be refined and odorless. Olive oil has a special taste, so if you decide to add it to the sauce, use it not as a base, but in a mix with sunflower oil: the ratio per 150 ml of sunflower is 50 ml of olive. Then the mayonnaise will not be too sharp, with a barely noticeable, noble bitterness in the aftertaste.

Three rules for delicious mayonnaise

1. Good mayonnaise can only be made from foods at room temperature, so be sure to remove everything you need from the refrigerator in advance.
2. Do not disturb the order of adding the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add butter at the very end.
3. Always add vegetable oil in small portions and only into a well-beaten egg mixture, then the mayonnaise will not separate.

The thickness of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you pour into it. The more oil you add, the thicker the sauce will end up. If you “overdid it” and the mayonnaise turned out to be too dense, you can dilute it with 2-3 teaspoons of boiled water.

Ingredients

• selected chicken egg 1 pc.
• table mustard 1 tsp.
• sugar 1 tsp. incomplete
• table salt 1/3 tsp.
• lemon juice 1 tbsp. l.
• refined vegetable oil 200 ml

How to make mayonnaise with a blender at home

1. 
   Products should be warm, at room temperature. I wash large eggs with warm soapy water to remove the risk of salmonellosis. I beat it into the blender bowl (or into another narrow and tall container).
2. 
   I add salt and sugar. You will need 1 large pinch of salt, 1 small teaspoon of sugar.
3. 
   I put ready-made mustard from a jar - I add 1 heaped teaspoon. If you are cooking for the first time, then first add 0.5 spoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your taste.
4. 
   I place the immersion machine in the bowl so that the blender rests properly on the bottom. For what? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
5. 
   I start beating the mixture at low speed. All components will combine and a soft foam will form.
6. 
   I add lemon juice (or vinegar, but in smaller quantities). You can squeeze the lemon directly into the bowl, provided there are no seeds. Beat again on low speed to combine the lemon juice with the other ingredients.
7. 
   As you can see in the photo, the amount of foam will increase, covering almost the entire blender stem. This means you can gradually add vegetable oil.
8. 
   Little by little, literally 1 tablespoon at a time, I pour in the oil, without ceasing to work with the blender. As soon as a portion of butter has combined with the beaten egg mixture, add the next one and so on until the sauce thickens - in general the process will take no more than 2 minutes.
9. I transfer the finished sauce to a gravy boat or a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.

This is the easiest homemade mayonnaise recipe. You can use a blender to prepare it with all sorts of additives: garlic, pepper, olives, capers, and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can turn out. Enjoy your meal!

No matter how many legends there are about the origin of the spicy, beloved mayonnaise sauce, they are all united by the name of the French city of Mahon and, of course, their origin through French cuisine since, at the end of the 18th century, a previously unknown and expensive sauce that could in those days only aristocrats could afford it, it strode across Europe to become the most fashionable sauce for cold appetizers. And already at the beginning of the 19th century, with the light culinary hand of the famous chef Olivier, a new version of mayonnaise appeared with the addition of mustard and a secret composition of seasonings, now lost forever. It is to mustard that modern mayonnaise owes its special piquant taste, airy tenderness, shelf life and ease of preparation. It was this version of mayonnaise that was called “Provencal sauce from Mahon” - mayonnaise “Provencal” - Provencal sauce.

Nowadays, the production of mayonnaise by industrial means, thanks to modern preparation technology and plastic packaging, has reached an unprecedented scale in terms of assortment, price, and “tartar” type fillers. But the same widespread use in its production of all kinds of additives and emulsifiers, storage stabilizers, all kinds of “E” increases the interest of home cooks in making mayonnaise at home, where only natural ingredients are used, because of its excellent taste and first freshness, even despite to significantly reduce its shelf life in the refrigerator.

Due to its boundless popularity, French mayonnaise sauce, having gone through many different culinary editions, determined by the unique taste of the authors and the purposes of its use, sometimes ceased to look like mayonnaise, for example, yogurt with the addition of spices and mustard or made from milk and without eggs, where its beloved, recognizable sauce name is still retained. Sometimes other complex sauces are prepared on the basis of mayonnaise - the owner is a chef in his own kitchen...

The main products for classic real mayonnaise are fresh chicken eggs and excellent quality vegetable oil, originally olive oil, but in our country its availability was limited at certain times and refined sunflower oil was successfully used. The remaining additives in mayonnaise are designed to shape its taste characteristics. If you buy it in a store, they are listed in the ingredients list. If you are preparing a homemade version of mayonnaise, then, naturally, you control the process of taste preferences at your own discretion.

Supporters of home-made mayonnaise unanimously declare that its only drawback is the time required, which is more than offset by the undeniable advantages in the end. As for reducing shelf life, you need to make enough of it to consume it quickly. You can prepare homemade mayonnaise using modern fashionable DEVICES or the old-fashioned way - an ordinary whisk. They say that for some reason it tastes better this way.

Mayonnaise prepared according to this recipe has a big drawback - you will never want to use store-bought. But all your salads will love it with all its ingredients, and your household and guests will immediately notice a pleasant taste difference.

Ingredients for making classic mayonnaise at home:

• fresh chicken egg yolk - 1 piece;
• olive oil - 100 milliliters;
• fresh lemon juice - 0.5 teaspoon;
• table salt - 1 pinch;
• granulated sugar - 1 pinch;
• ready mustard - 0.5 teaspoon.

According to the home recipe, prepare classic mayonnaise as follows:

1. Pour 1 fresh chicken yolk into a suitable container, observing very strict rules for disinfecting the entire egg, which should first be washed with soda or dishwashing detergent and vegetable detergent, dried with a paper towel and only then broken so that it separates into two halves, pouring from one into the other, pour the white first, and the remaining yolk into another bowl.
2. After the yolk, add salt, sugar and add the prepared mustard so that the whole mass is whipped to a fluffy consistency, gradually adding small doses of olive or sunflower oil, or maybe in half the proportion of both.
3. The proper process for whipping homemade mayonnaise is to make sure it is not too fast and not too slow. As soon as the whole mass becomes fluffy, light, and not white and sticks to the whisk, you should stop there.
4. For greater lightness of its tone and nobility of taste, add a small amount of lemon juice or apple cider vinegar. Some people like to substitute balsamic vinegar.

We remind you that homemade mayonnaise, which does not contain storage stabilizers, needs to be stored for a very short time and strictly in the refrigerator - the product is perishable.

The method of preparing mayonnaise from a whole fresh chicken egg takes into account the fact that some housewives prefer to beat its ingredients using modern kitchen appliances: a mixer, a blender, with which the entire procedure for preparing this salad sauce will take no more than a few minutes.

Ingredients for making mayonnaise from whole fresh eggs:

• fresh chicken egg - 1 piece;
• refined sunflower oil - 150 milliliters;
• mustard - 0.5 teaspoon;
• fresh lemon juice - 1 tablespoon;
• table salt - 0.5 teaspoon;
• granulated sugar - 0.5 teaspoon.

According to a homemade recipe, mayonnaise from whole fresh chicken eggs is prepared as follows:

1. Pour a whole raw egg into a suitable container, add all the ingredients except oil and lemon juice and use a blender to begin the process of beating them.
2. While whipping, add vegetable oil and at the end add lemon juice, and the mayonnaise, having acquired a light fluffy form, is completely ready.

Keep refrigerated. Connoisseurs of haute cuisine claim that this high-speed method of whipping mayonnaise worsens its taste.

Homemade milk mayonnaise recipe

Mayonnaise made from milk also has its place. During the process of whipping, milk in contact with other recipe ingredients becomes truly thick, without losing any of its taste compared to its traditional varieties.

Ingredients for making mayonnaise from milk:

• natural milk, fat content 2.5% - 150 milliliters;
• sunflower oil - 300 milliliters;
• mustard - 2-3 teaspoons;
• salt and granulated sugar - to taste.

According to a homemade recipe, prepare mayonnaise from milk as follows:

1. Pour milk at room temperature into a deep container, add sunflower oil there and beat with a mixer until a thick emulsion is formed.
2. Add all other ingredients to the resulting mixture: salt, granulated sugar, mustard and lemon juice and continue beating for 5 seconds.

And milky, egg-free, pleasant mayonnaise will not be inferior in appearance or taste to its classic version. How is this suitable for those for whom eggs are contraindicated for some reason?

Homemade mayonnaise with quail eggs

To many, this type of mayonnaise will seem simply curious, but true connoisseurs of this famous sauce assure that it acquires a special taste, and the benefits of quail eggs, which do not burden our body with excess cholesterol, have long been recognized by everyone.

Ingredients for making homemade quail egg mayonnaise:

• fresh quail eggs - 6 pieces;
• sunflower oil - 150 milliliters;
• ready mustard - 1/2 teaspoon;
• granulated sugar - 1/2 teaspoon;
• lemon juice - 1 tablespoon;
• ground black pepper - 1 pinch;
• fresh herbs - according to preference;
• table salt - 1/2 teaspoon.

According to the home recipe, prepare mayonnaise with quail eggs as follows:

1. In a blender, beat eggs, salt, granulated sugar, pepper and mustard for 1 minute until smooth and fluffy.
2. Continuing to beat, gradually pour in sunflower oil until the sauce thickens.
3. Pour lemon juice into the resulting sauce, continue whisking, add finely chopped fresh herbs. Mayonnaise is ready.

The finished mayonnaise should be placed in the refrigerator to cool and thicken. If it is not completely used, then continue storing it again in the refrigerator.

This recipe for homemade mayonnaise differs from the classic one in the increased amount of vegetable oil, which makes it fluffy and thick. Chicken eggs should be fresh and have bright yolks.

Ingredients for making simple homemade mayonnaise:

• chicken egg - 1 piece;
• vegetable oil - 250 milliliters;
• ready mustard - 1 teaspoon;
• lemon juice - 1 tablespoon;
• granulated sugar - to taste;
• table salt - to taste;
• ground black pepper - to taste.

According to a simple recipe, prepare homemade mayonnaise as follows:

1. Break a fresh egg into a deep bowl and beat it with a blender or better yet with a mixer, adding vegetable oil in a thin stream. Add the next minimum portion of butter after the previous portion has been completely whipped, while gradually increasing the mixer speed to maximum.
2. As you beat, the mass of the sauce will change in color, become thick and homogeneous, and you need to continue beating until you get the mayonnaise consistency you need. If the mass seems runny, add a little more vegetable oil and continue the beating process until the desired consistency.
3. It's time to add ground black pepper, ready-made mustard, lemon juice, granulated sugar and table salt according to your taste. Taste the resulting sauce - add what is missing and whisk again. Mix everything completely and use homemade mayonnaise for its intended purpose.

It is better to prepare any type of homemade mayonnaise in portions to fully use it, but if there is still some volume left, then store it strictly in the refrigerator and under the lid. In addition, adding mustard in this recipe is optional - it is important only for Provencal mayonnaise.

At first glance, most recipes for making homemade mayonnaise are very simple and similar - and this is true. Why doesn't everything work out well for some? Despite the simplicity of home-made production of this popular sauce, it is very important that all the ingredients for its preparation are fresh and always at room temperature so that the mayonnaise whips quickly and fluffily.

• To prepare spicy mayonnaise, ready-made mustard, most often recommended in recipes, should be replaced with fresh mustard powder, which will add the desired spiciness and the real smell of natural mustard.
• To avoid some of the bitterness of homemade mayonnaise, it is better to add sunflower and olive oil in equal proportions. This will reduce the natural bitterness of the olive oil.
• The thickness of homemade mayonnaise is determined by the amount of sunflower oil poured in when whipping it and the intensity of whipping - don’t be afraid of the thickness. This can be corrected by adding a small amount of water at room temperature to the sauce and then stirring the entire mass.
• We remind you about the permissible shelf life of homemade mayonnaise in the refrigerator: no more than 4 days. Considering this circumstance, make such a quantity of homemade mayonnaise sauce that all of it is used within the specified period.
• If you had to make mayonnaise from eggs with pale colored yolks, from which the mayonnaise will turn out whitish, then you can tint it by adding one pinch of ground turmeric, but do not overdo it - the color may turn out too bright yellow.

Special requirements for vegetable oil - the main ingredient of any mayonnaise. The best option is unrefined, cold-pressed (extra virgin) olive oil; extra virgin olive oil and refined sunflower oil are also acceptable.

• Add minimal salt and preferably extra salt or regular table salt, finely ground. Sugar also cannot be overdosed and it is better to use powdered sugar.
• To acidify homemade mayonnaise, you can use fresh lemon juice or table vinegar, as indicated in the recipe. Mustard is an optional ingredient, not for everyone, and for creating “Provencal” mayonnaise.
• Various additives can be added to ready-made mayonnaise: finely chopped pickled cucumbers, olives, olives or spices according to preference.

Due to the fact that the ratio of the products given in the recipes is quite approximate, you can enhance its flavor by doubling the portion of eggs, but in this case you can store it for no longer than 1 day. An increased amount of vegetable oil extends these periods to 2-3 days.

If you start making homemade mayonnaise regularly, you will independently understand all the secrets of its production in the conditions of your kitchen and you yourself will give practical advice on this matter to beginner acquaintances. The most valuable thing is that you will receive a wonderful and natural sauce without artificial additives or stabilizers, which will only bring health benefits and will allow you to cook delicious everyday and holiday dishes with it.

You have the opportunity to experiment with options for preparing homemade mayonnaise according to your preferences or use the advice of leading European chefs, for example, Mr. Delia from England, who offers very interesting options for mayonnaise additives:

Adding your favorite seasonings to basic mayonnaise enriches it with a variety of flavors. For fried dishes, mayonnaise with the addition of chili pepper is very good, for which you add a little jalapeno stigmas to it, mixing everything vigorously. Adjust the spiciness of mayonnaise with the dosage of the additive. By adding dried tomatoes crushed in a blender to mayonnaise and stirring until smooth, you will get a great sauce for mushrooms, macaroni and cheese. A mixture of homemade mayonnaise with dried, grated basil is good as a seasoning for ham, rice and seafood.

It is good to add a mixture of mayonnaise with fresh chopped horseradish to juicy real roast beef. It will also go well with ham, smoked red fish and our popular herring. Adding a reasonable amount of grated boiled beets to mayonnaise will give a bright tone to this sauce, which will decorate, for example, light white fish dishes.

To prepare celery mayonnaise, which is perfect for all meat and fish dishes, you need to boil the celery root, peel it, chop it on a fine grater and add its allowable volume to the mayonnaise while stirring. Adding curry to homemade mayonnaise will make homemade mayonnaise a universal and beautiful sauce - it will go well with all products from a range of vegetable and meat snacks of all kinds. The list of additives in homemade mayonnaise is rich and varied: garlic, onion, dill, tarragon, dill, tomato paste, gherkins, capers, orange juice, herring and avocado pulp, black and red caviar, as well as all aromatic ground herbs. This list is open - you can continue it with your own experiences and achievements in the refinement of the taste of this wonderful sauce.

There are possible options for mayonnaise for those suffering from diabetes, when sugar is excluded from its ingredients. For vegetarians, eggs are excluded from mayonnaise. The food industry is already producing mayonnaise for fasting people without eggs and without milk. Perhaps the highest advantage of homemade mayonnaise, due to the freshness, naturalness and high quality of its ingredients and its own freshness, is that such a product can be included in small doses in baby food.

You don’t have to buy mayonnaise at the store, because there’s nothing complicated about making it yourself. How to make mayonnaise at home? Cooking will take you about 15-20 minutes, and the tasty and aromatic sauce will more than reward all your efforts. Homemade mayonnaise will be a table decoration and an excellent seasoning for many of your other culinary masterpieces, because cooking at home is much healthier and cheaper than eating in a cafe or buying semi-finished products.

Recipe No. 1
"Home"
A traditional recipe that will allow you to prepare mayonnaise at home in just a few minutes and please yourself and your loved ones.

Ingredients
Chicken eggs – 2 pcs.;
Vegetable oil – 350 gr.;
Freshly squeezed lemon juice – 1.5 tbsp. l.;
Spices: mustard, salt, sugar - 1 tsp each;
Adviсe:
— If you don’t have lemon juice at home, you can replace it with vinegar.
— All ingredients should be at room temperature.
— Homemade eggs will help make your mayonnaise especially tasty.
— It is better not to bake the finished dish, otherwise the mayonnaise may separate.
— To make the mayonnaise thick in consistency, add vegetable oil and beat longer in a blender. On the contrary, citric acid will help make mayonnaise liquid.
Preparation
1. Break a chicken egg into a blender glass.
2. Add spices: salt, sugar and mustard. It is optional to add the latter to taste.
3. Beat the ingredients until smooth.
4. Pour in the vegetable oil, but not all at once, but gradually, i.e. beat the mixture after each tablespoon.
5. Replace the blender with a mixer and beat the mixture for a few minutes.
6. Add freshly squeezed lemon juice.
7. Stir.
Note: The finished dish should be thick enough - so much so that a spoon can “stand” in it.
So the “mayonnaise at home” is ready. Bon appetit!
Recipe No. 2
"French"
Mayonnaise is a traditional dish of inventive cooks - the French, famous for their love of sauces. However, this recipe differs from the classic one in its scope for experimentation, sophistication, and, of course, complexity of preparation. Despite this, any housewife can cook it at home.
Ingredients:
Egg yolks – 2 pcs.;
Olive oil – 0.2 l;
Walnut oil – 1 tablespoon;
Dijon mustard – 1 teaspoon;
Anchovies – 2 pcs.;
Vinegar – 2 teaspoons;
Fine granulated sugar, freshly ground black pepper, salt - 1 teaspoon.
Advice:
- Use the freshest and highest quality products, removing them from the refrigerator in advance.
Preparation
1. Separate the whites from the yolks and pour the latter into a deep bowl.
2. Add mustard and pepper to taste.
3. Pour vinegar, add a pinch of salt and sugar.
Note #1: Do not add salt yet if you are going to make mayonnaise with
anchovies or an extract from them.
Note No. 2: Do not use coarsely ground spices, otherwise lumps will appear in the mayonnaise, it will become unpleasant in appearance and uneven. If you don't have fine salt or sugar on hand at home, use a mortar to grind them.
4. Take a whisk and thoroughly whisk the egg yolks with the spices until you obtain a smooth white mixture.
Advice: Use new types of vinegar each time to obtain richer flavors. There are a great variety of vinegars: you can choose vinegar from champagne or sherry, infused with raspberries, etc. The only condition is that it must be of very good quality.
Note: As with the simple homemade mayonnaise recipe, you can use double the amount of lemon juice instead of vinegar.
5. Pour in olive oil in small portions, dividing its volume (200 ml) into seven unequal parts. The first portion should be the smallest, then add in ascending order. Whisk the mixture well after each serving.
Advice: If you accidentally added too much oil at once, pour a spoonful of vinegar into the mixture and whisk the sauce on the surface around it - this should correct the situation and make the consistency of the mayonnaise homogeneous.
As we add oil, our sauce will begin to thicken and become lighter and lighter. Finally, it will take on a pleasant yellowish-creamy hue. This is how homemade mayonnaise differs from store-bought mayonnaise.

6. A very pleasant flavoring addition to our dish will be a nutty note, which should be added at the final stage of whipping. It's easy to do: add a tablespoon of nut butter. It can be anything: sesame, almond, and also walnut oil. Here you have the opportunity to experiment...
7. You can also add anchovy extract to the sauce rather than nut butter. It needs to be mixed with the mass instead of salt at stage No. 3. If you use anchovy fillet, then mix it with ready-made mayonnaise and puree in a blender. True, a hood is still preferable - with it, the dish, unlike fillet, will be homogeneous.
8. Cool the finished product and place it in an airtight container. Mayonnaise is suitable for consumption within three days, and must be stored at home in the refrigerator.

Recipe No. 3
"Lean"

This recipe is perfect for those who love mayonnaise, but limit themselves to it due to the calorie content of the sauce.

Ingredients:
Water – 3 glasses;
Wheat flour – 1 cup;
Vegetable oil – 8 tablespoons;
Lemon juice – 3 tablespoons;
Mustard – 3 tablespoons;
Sugar – 2 tablespoons;
Salt – 2 teaspoons; Preparation: 1. Pour sifted wheat flour with a small amount of water. Rub thoroughly to avoid lumps;
2. Pour the remaining water into the mashed mixture;
3. Bring the mixture to a boil on the stove or in the microwave. During the process, the mayonnaise must be stirred well so that it thickens;
4. Cool the flour mixture to room temperature;
5. Take a deep bowl, mix refined vegetable oil (you can also use olive or corn), salt, sugar, lemon juice and mustard;
6. Beat with a mixer for several minutes;
7. Without stopping whisking, add the previously obtained flour mixture in parts.

Recipe No. 4
"Vegetarian"

Well, this recipe does not contain eggs, which allows vegetarians to enjoy homemade mayonnaise.

Ingredients(for 0.4 kg of mayonnaise) Citric acid - a quarter of a teaspoon.;
Ground black pepper - to taste.
Flour – 6 tablespoons;
Salt – 1.5 teaspoon;
Mustard - 1.5 teaspoons;
Sour cream – 2 tablespoons;
Vegetable oil – 100 gr.;
Water – 1.5 cups;
Sugar – 1 tablespoon; Preparation:
1. Fill a saucepan with cool water.
2. Add flour, then stir thoroughly to dissolve.
3. Place the container on the stove over low heat and stir until the mixture thickens completely.
4. Remove the saucepan from the heat and let it cool.5. Dilute the citric acid with a few tablespoons of water and add along with sugar, salt, black pepper and sour cream.6. Beat in a blender, using a special attachment, since due to the thickness of the mayonnaise, you can’t do it with just a whisk.7. Continuing whipping, pour in vegetable oil.8. To give the sauce a pleasant yellow color, add a little corn. We hope you found in this article the answer to the question: “How to make mayonnaise at home?” and chose the appropriate recipe for yourself.
Bon appetit!