How to make mayonnaise at home. Homemade mayonnaise - the most delicious homemade mayonnaise recipes

No one festive table, and just a family dinner is not complete without salads. They may be different in composition, but many of them have one thing in common - this is mayonnaise. There is no dispute that with such a dressing the dish turns out delicious, but it’s worth thinking about the benefits. It is no secret to anyone that the quality of the purchased sauce leaves much to be desired, so many housewives became interested in how to make it at home.

Homemade mayonnaise in a blender - the most delicious recipe

Almost every modern housewife has a lot of kitchen appliances in her kitchen, but even with just one blender, you can already quickly and tasty make mayonnaise at home. The main thing is to know how to correctly match the proportions.

For the recipe, it is better to take only one egg, this ensures that the mayonnaise will turn out, but the product must certainly be fresh. Mustard is also used to prepare the sauce, you can take ready-made pasta, but if you make seasoning from powder, you get the most natural mayonnaise.

Ingredients:

200 ml of vegetable (refined) oil;
1 fresh egg;
0.5 tsp mustard;
0.5 teaspoon of salt;
0.5 teaspoons of granulated sugar;
1 st. a spoonful of lemon juice.

Cooking:

We drive an egg into a high bowl so that the yolk does not blur, but remains intact - this is important. Many housewives insist on having room temperature otherwise the mayonnaise will not whip. But these are misconceptions, even from a chilled product everything turns out to be whipped.
Now pour in the oil, it should be refined so that there is no taste of oil in the finished sauce.

We fall asleep salt, sugar, put mustard and immerse the blender, directly cover the yolk with it and press the nozzle to the bottom of the container.
We turn on the device immediately at high power and beat for 10 seconds without removing the nozzle from the bottom. In such a short period of time, the yolk will begin to mix with the oil and you can already see how a white mixture will appear from the holes of the nozzle.

After 10 seconds, lift the blender and continue beating as usual for 1.5 minutes.

Then add citrus juice, stir, taste, adjust if necessary and get homemade delicious mayonnaise.

Classic recipe for homemade mayonnaise with a mixer

If you look at the packaging of store-bought mayonnaise and discard all the flavorings and preservatives, you can understand what the sauce consists of, and it includes ingredients that every housewife can find on, like a mixer, with which mayonnaise at home can be made in a minute .

Traditionally, mayonnaise is made on the basis of olive oil, however, not everyone is used to such a product, so the recipe can be diluted with vegetable oil.

Ingredients:

150 ml vegetable oil;
50 ml olive oil;
1 teaspoon of sugar;
0.5 teaspoon of salt;
1 egg;
1 teaspoon of mustard;
1 st. a spoonful of wine vinegar.

Cooking:

We drive an egg into a high container, do not forget the main rule - the yolk must remain intact.
Next, pour salt, sugar, mustard and wine, which can be replaced with apple or lemon juice.
So, we immerse the mixer, press the beaters to the bowl and start beating at the highest speed.
As soon as a light, thick mixture begins to appear, we raise the beaters and then gently lower them and beat with such movements until a saturated homogeneous mass is obtained, that is, homemade mayonnaise.

Mayonnaise recipe without eggs and without mustard

With the advent of the opportunity to cook popular at home, culinary specialists began to invent different variants its preparation. So today there is a recipe without adding eggs. This is a light, lean sauce that can be made with brine from both canned beans and peas.

Ingredients:

350 ml of brine (beans, peas);
1 teaspoon of sugar;
0.5 teaspoon of salt;
150 ml of vegetable oil;
2 teaspoons apple (wine) bite.

Cooking:

Drain the brine from the canned beans and pour it into the container in which the sauce will be whipped.
Sprinkle salt with sugar, pour in vinegar and beat with a mixer (blender) until smooth.

After pouring in the oil, while working with a blender do not stop.

As soon as the mass becomes thick, turn off the device and, if desired, add any spices for flavor.

Recipe for mayonnaise in milk, like a store

Many housewives are interested in whether it is possible to make mayonnaise at home, as in a store, because most are accustomed to the taste of purchased sauce. Indeed, such a recipe exists, they prepare mayonnaise on and if you take a pasteurized product, then the finished sauce can be stored for more than the prescribed three days.

Ingredients:

100 ml of milk;
200 ml of vegetable oil;
15 ml lemon juice;
15 g mustard;
0.5 teaspoon of salt;
0.5 teaspoon of sugar.

Cooking:

We take a container for whipping, pour a milk drink into it along with vegetable oil.
Immerse the blender attachment and start beating. As soon as the mixture begins to thicken, pour out salt and sugar, add piquant seasoning and pour in citrus juice.
Beat for another 3 minutes and the output is thick mayonnaise, in which you can add chopped dill and get an excellent sauce for meat dishes.

mayonnaise without eggs in a blender

Many homemade mayonnaise recipes use raw eggs. If you know which chicken took them down, then you can cook the sauce without fear, but other products can alert you, because salmonella has not gone anywhere.

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Therefore, in order not to put your health at risk, you should look for a recipe for how to make sauce without eggs.

Ingredients:

200 ml fresh sour cream (30%);
30 ml of vegetable oil;
1 st. a spoonful of lemon juice;
0.5 teaspoon of pepper;
salt to taste;
a pinch of turmeric;
1 teaspoon of mustard.

Cooking:

Getting homemade mayonnaise without eggs is quite simple, you don’t even need the help of a blender and mixer, you can mix the ingredients with a regular whisk or even a spoon.
So, we take a fresh fatty fermented milk product, pour oil into it, stir.
Then we fall asleep salt with pepper and turmeric, mix again.
We put mustard, add citrus juice, stir until smooth and get a sauce that we store for no more than a day.

Cooking mayonnaise in a blender with vinegar - recipe

At home, it is almost impossible to make mayonnaise without vinegar, because it gives the sauce not only a pleasant sourness, but also acts as a natural preservative.

For the recipe, you can take vinegar with any taste, but whether it is at least apple or table, the main thing is not to violate the proportions, otherwise the sauce will turn out to be rough or it can be completely ruined.

Ingredients:

1 egg;
1 st. a spoonful of vinegar;
0.5 tsp mustard;
150 ml of vegetable oil;
salt and sugar to taste.

Cooking:

We break the egg into a large bowl, add sugar with salt and mustard to it and, using a blender, begin to beat the ingredients at the highest speed.
As soon as the mass thickens and becomes a uniform lemon color, without stopping the operation of the device, pour in a thin stream of oil, and then vinegar.
Beat for a couple more seconds, turn off the device and the resulting sauce, put in a cool place so that it thickens well.

How to make dry mustard mayonnaise

Ready-made mustard, like purchased mayonnaise, is in no way inferior in terms of the presence of preservatives and chemical additives in its composition, so many chefs advise using a recipe that uses dry mustard. This will allow you to prepare natural mayonnaise at home.

Ingredients:

1 egg;
0.5 tsp mustard powder;
2 tbsp. spoons of lemon juice;
200 ml of vegetable oil;
a pinch of pepper;
0.3 teaspoons of salt.

Cooking:

We prepare mayonnaise using a blender, for this we drive an egg into its bowl. Add mustard powder, salt, pepper and citrus juice, beat until smooth.
After pouring in the oil, but not immediately, but gradually, in a thin stream, do not stop beating.
As soon as the mass becomes completely homogeneous in structure and color, turn off the mixer and get a delicious natural sauce.

Lean mayonnaise - recipes

Recently, lean mayonnaise has been in great demand and recipes are of interest not only to those who fast, but also to those who prefer vegetarian cuisine.

A simple recipe for lean mayonnaise on starch

The easiest lean sauce recipe can be made with starch or flour. The recipe also uses plain water, but it can be replaced with a light vegetable broth.

Ingredients:

1.5 st. spoons of starch;
200 ml of water;
200 ml of vegetable oil;
1 teaspoon of mustard;
1 teaspoon of granulated sugar;
0.5 teaspoon of salt;
2 teaspoons of vinegar (lemon juice).

Cooking:

Pour 2/3 of the water into the saucepan, pour potato or corn starch into the remaining liquid, stir.
We put a saucepan with water on the stove and let the liquid boil, then immediately pour in the starch diluted in water, stir and cook the jelly.
Cool the resulting mixture and put it in a blender bowl, pour in oil, citrus juice, put mustard, sugar and salt.
Immerse the blender to the very bottom of the bowl and beat for a minute, the mass should become white and lush. If the nozzle is raised, the sauce may separate.
If, nevertheless, a mistake was made during cooking, and the mayonnaise exfoliated, then you can fix it like this. Just brew a new portion of starch, pour it into a slightly spoiled sauce in a thin stream and beat.

Lean white bean mayonnaise

Another option for lean mayonnaise involves the use of white beans. You can use both canned beans and pre-boiled beans.

Ingredients:

a glass of white beans;
100 ml of vegetable oil;
3 art. spoons of decoction from under the beans;
1 teaspoon of mustard;
1 teaspoon lemon juice;
1.5 teaspoon of sugar;
1 teaspoon of salt;
0.5 teaspoons of curry and white pepper;
0.5 tsp Provence herbs.

Cooking:

We put boiled beans in the blender bowl, pour in the broth and grind until mashed.
We add all the spices, salt and sugar, pour in the juice and put the mustard, turn on the device again for a couple of minutes.
Pour the oil in portions and beat until a homogeneous consistency is obtained.
If at first glance it seems that the sauce turned out to be watery, then you should not add more beans, it will thicken in the refrigerator. You can watch the video for all the details of making lean sauce.

Lean cashew mayonnaise

Lenten sauce can be made with different nuts, you can take walnuts, almonds or cashews. Mayonnaise is unusual in taste and fragrant.

Ingredients:

80 g cashews;
25 g sunflower seeds;
a small bunch of basil;
1 teaspoon of mustard seeds;
1 st. a spoonful of dried garlic;
50 ml lemon juice;
glass of water;
salt to taste.

Cooking:

Pour cashews and sunflower seeds, dried garlic, mustard seeds and salt into a blender for smoothies and cocktails.
Pour in water, put basil leaves, turn on the device and beat.

It makes a great seasoning for many dishes.

Mayonnaise has long taken its place in cooking. The store shelves are filled with various versions of this sauce, but all of them have almost nothing to do with the original version, because modern manufacturers began to include a lot of flavoring additives, preservatives and other harmful components.

That is why many housewives began to make their own mayonnaise at home. It includes only natural ingredients, the main of which are - vegetable oil and fresh eggs. To give a pronounced taste, sugar, mustard, lemon juice can be additionally added.

The calorie content of the product is approximately 450 kcal per 100 g, but the figure can vary significantly depending on the percentage of fat content and can reach 800 kcal. Classic Provencal with a fat content of 67% has approximately 650 kcal per 100 g. Consider step by step and with a photo how to cook mayonnaise at home according to several recipes.

Traditional option

This recipe is very simple and takes a little time to implement. For the sauce to work properly, all ingredients must be at room temperature.

Grocery list:

One fresh egg;
Sunflower oil - 200 ml;
Sugar - 2 teaspoons (not full);
Mustard - 2 small spoons;
Freshly squeezed juice from half a lemon;
Salt and pepper - a pinch each.

Step-by-step cooking scheme:

Crack an egg into a blender glass or a round bowl with high sides. Add sugar and salt, mustard here, then pepper and squeeze the juice from the lemon;
Mix all ingredients well with an immersion blender. Without stopping the whipping process and without lifting the device from the bottom of the container, add oil little by little and slowly (you can also use a mixture of sunflower and olive oil). This is very important point, because if you pour out all the oil at once, the finished product will delaminate. How more quantity of this component, the thicker the sauce will turn out;
Beat homemade mayonnaise in a blender until the mass acquires a thick, uniform consistency. This will take just a few minutes;
After the process is completed, it is advisable to send the product to the refrigerator for a while. After that, it can be included in your favorite dishes.

Homemade mayonnaise dressing is better for oven-baked dishes (for example, for everyone's favorite meat in French) than its store-bought counterpart. During heat treatment, it will delaminate less and retain its uniformity.

Thick on yolks

In this recipe, the preparation of mayonnaise is carried out with a mixer. All ingredients should be at room temperature, and it is better to use homemade eggs with large orange yolks.

Grocery list:

Any mustard and sugar - 2 teaspoons each;
Vegetable oil - 370 ml;
Fresh yolks - 2 pcs;
Lemon juice or vinegar - 2 tablespoons are not full;
Pepper and salt - on the tip of a knife.

Cooking instruction:

The testicles must be carefully split, the whites separated from the yolks and poured into a deep bowl, salt, pepper, add sugar and mustard. Beat with a mixer all the ingredients until smooth;
Gradually pour in the oil. Regular sunflower can be combined with 1/4 olive oil. Do not add more, otherwise the finished product will be bitter. Initially, add a couple of tablespoons of butter, so that during whipping it is thoroughly mixed with the egg mass. Then, without stopping whipping at high speed, add the rest;
A couple of minutes before readiness, you need to squeeze out lemon juice or add the same amount of apple cider vinegar and mix with a mixer for a few more minutes until smooth.

Lean option

This recipe is suitable for fasting people because it does not contain eggs.

You will need:

Fresh milk - 200 ml;
Lemon juice - about 2 tablespoons (you can adjust the amount to taste);
Vegetable oil - 400 ml;
Mustard - a couple of small spoons;
Salt and pepper to taste.

Cooking lean mayonnaise in stages:

Fill a high bowl with warm milk and sunflower oil at room temperature and knead for several minutes with a mixer or whisk;
After reaching the density, add mustard and lemon juice. You can also include your favorite spices. Then the sauce will turn out more original and tasty. Knead all the ingredients together for another three minutes;
At the final stage, we send the finished product to the refrigerator for a while so that it freezes a little and grabs.

diet option

This instruction easy cooking mayonnaise dressing is suitable for people on a diet and supporting healthy eating. The finished product does not contain sunflower oil, which adds calories and “weights” the sauce.

Grocery list:

2 boiled egg yolks;
Natural yogurt - 100 ml (homemade on sourdough and milk is perfect);
Mustard powder or ready-made mustard - 2 teaspoons;
Lemon juice - about 2 tbsp. spoons;
Salt;
Spices (optional).

Cooking process:

Pour yogurt into a blender bowl with high sides, add finely ground yolks here and knead for several minutes;
We report the mustard, squeeze the juice from the lemon, add seasonings as desired and add. Lovers of bright flavors can supplement the recipe with finely chopped herbs or olives. All ingredients must be thoroughly mixed again until smooth.

Garlic mayonnaise sauce

This original recipe for delicious mayonnaise will appeal to lovers of spicy and spicy.

Components:

Garlic - 6 teeth;
Egg yolks (raw) - 3 pcs;
Vegetable oil - 700 ml;
Freshly squeezed juice from one lemon;
Pepper and salt.

Cooking scheme:

Cut garlic cloves in half and fry in a pan until golden. But you can also bake them in the oven;
Beat the yolks, after salting them;
Without stopping the process of whipping, gradually add a few tablespoons of oil. When the mass acquires density, add part of the lemon juice and, continuing to beat the mixture at high speeds, add the remaining oil. When it is over, squeeze out the remaining contents of the lemon, add and pepper the mass and knead it thoroughly again;
Pass the toasted garlic through a press and put it into a common container;
Ready-made mayonnaise with garlic should be gently mixed and placed in the refrigerator for a certain period of time to solidify.

This is far from full list homemade mayonnaise recipes To prepare it, you can use various unusual combinations of ingredients and add your favorite spices or seasonings. In a word, the field for experiments is quite extensive. Try to make your own mayonnaise sauce from natural ingredients, and you will give up the store analogue once and for all.

Video: Classic homemade mayonnaise recipe

Mayonnaise is the most commonly used sauce, which many dishes, snacks and salads cannot do without. Most often, housewives use a store-bought product to refuel their culinary masterpieces. Our recipes invite you to try making mayonnaise at home and make sure that the sauce made by yourself from natural products is much different from the store in its taste, aroma and texture. Thanks to the blender, the process of making homemade mayonnaise will become much easier and faster.

Mayonnaise at home in a blender

Undoubtedly, homemade mayonnaise is much healthier than store-bought. Firstly, you always know what ingredients are included in its composition. Secondly, it completely lacks the harmful elements that are found in a pack of store-bought sauce. And thirdly, and most importantly, the prepared dressing is much tastier and more interesting. Homemade mayonnaise is made from the simplest ingredients found in any refrigerator.

Tip: mayonnaise prepared according to this recipe is very thick. If you want to make it a little runny, then add more lemon juice. And if you want more density - pour in more vegetable oil.

Ingredients

Servings: - + 1

Eggs 1 PC.
Mustard ½ tsp
Lemon juice 1 tbsp
Vegetable oil 200 gr.
Sugar ½ tsp
Salt ½ tsp

8 min. Seal

Homemade mayonnaise will be an excellent dressing for your salads and other dishes. To diversify the taste, you can add cheese or garlic to it, and pour in apple cider vinegar instead of lemon juice. To prevent the cooked sauce from losing its flavor, do not bake it in the oven. Bon appetit!

Mayonnaise without eggs in milk

Mayonnaise, which is obtained if you follow this recipe, is very similar to store-bought in its taste and texture. Milk is easily replaced with sour cream or yogurt, and if you want to diversify the taste of the sauce, you can safely add onions, tomatoes, garlic, peppers, gherkins, olives or, for example, capers. Used in the preparation of mayonnaise immersion blender, which, according to many cooks, cannot be replaced with a mixer.

Ingredients:

Milk - 150 ml.
Lemon juice or vinegar - 1 tbsp. l.
Vegetable oil - 300 ml.
Mustard - 1 tsp
Sugar - 2 tsp
Salt - 1 tsp

Cooking method:

Pour milk into a clean and dry blender bowl, add vegetable oil, mustard to it. Salt the resulting mixture and add sugar.
Immerse the blender into the bowl and beat the mass at the fastest speed, pressing the blender to the bottom. We do not turn off the technique until we achieve a homogeneous and white emulsion.
Pour in lemon juice or vinegar and beat the mass again.
We transfer the prepared mayonnaise to a separate container with a silicone spatula and send it to the refrigerator.

The sauce should be stored in a sealed container in the refrigerator for no more than 3 days, so you should not make mayonnaise in large quantities at once. Eat with pleasure!

Lean mayonnaise

This recipe is for those who always fast, lead a healthy lifestyle, watch their figure or adhere to diet food. To prepare lean mayonnaise, you will need a little more products than usual. But neither milk nor eggs are part of the ingredients of this sauce.

Ingredients:

Flour - 0.5 tbsp.
Dry mustard - 2 tbsp. l.
Sugar - 1 tbsp. l.
Salt - 1-1.5 tsp.
Freshly squeezed lemon juice or vinegar - 1-1.5 tbsp. l.
Olive oil - 4 tbsp. l.
Pure water - 1.5 tbsp.

Cooking method:

Sift the flour in advance using a sieve or a special glass. If vinegar will be used, then measure the required amount with a measuring cup. If lemon juice is taken, then squeeze the juice into a clean container.
Pour some bottled or filtered water into the flour and stir vigorously until all lumps are gone. Then pour the remaining water into the mixture and stir again. Pour the resulting mass into a saucepan and put on medium heat, bringing to a boil and stirring constantly. After the mass boils, remove from heat and let cool completely.
In a separate container, mix mustard, lemon juice or vinegar, oil and salt. We beat the resulting mixture with a blender, and, without turning off the equipment, slowly pour in the flour liquid. Do not turn off the blender until the mass becomes smooth and homogeneous.
We shift the mayonnaise into a separate bowl and let it cool in the refrigerator.

We store mayonnaise in a cold place for no more than 3 days. Eat for health!

Mayonnaise from yogurt

Very tasty and unusual mayonnaise. The proposed recipe is very different in its ingredients, as it includes honey, cottage cheese, quail eggs and natural yogurt. The taste of this sauce will also pleasantly surprise you, because it is not like any other that you have tried before.

Ingredients:

Quail eggs - 5 pcs.
Low-fat cottage cheese - 190 g.
Honey - 12 g.
Lemon juice - 25 ml.
Natural yogurt - 230 g.
Mustard powder - 14 g.

Cooking method:

We cook quail eggs in advance. Pour water into a saucepan, put it on the fire and bring the liquid to a boil. After that, gently lower the eggs into the water with a spoon. Cook for 5 minutes after boiling water again. Then put the pan under cold water and let the eggs cool, after which we clean them. We separate the yolks from the proteins that we no longer need. We pass the yellow part of the egg through a fine grater.
In a separate deep bowl, mix yogurt, cottage cheese and honey with a blender. Beat until we get a homogeneous mass.
In another bowl, combine the chopped yolks with lemon juice and add them to the previous mass.
We take another clean container and dilute a little water in it along with mustard. We send the liquid to the main mass and beat the ingredients with a blender.
When the sauce becomes homogeneous, smooth and thick, transfer it to a dark container, tightly cover with a lid and put in the refrigerator for 2 hours.

Surprisingly tasty and unusual mayonnaise will diversify your dishes and become your favorite sauce! Eat with pleasure!

Homemade egg yolk mayonnaise without mustard

Cooked egg yolk mayonnaise goes very well with vegetables, so this white sauce will be an excellent dressing for vegetable salad. Mayonnaise is obtained with a slight hint of sourness, as it contains lemon juice. If such an ingredient was not found at home, then you can easily replace it with vinegar (1 tsp for one egg).

Ingredients:

Eggs - 4 pcs. (2 boiled and 2 raw yolks).
Freshly squeezed lemon juice - ½ tsp
Vegetable oil - 1 tbsp.
Sugar - ½ tsp
Salt - 1 pinch.
Chilled boiled water - 25-30 ml.

Cooking method:

First, boil two chicken eggs to extract the yolks from them. To do this, we collect water in a saucepan with eggs, send it to the fire and cook after boiling for 15 minutes. Then refrigerate the ingredients cold water and clean up. Separate the yolks and send them to a clean and dry blender bowl. We crush them.

Tip: do not cool the eggs too much, as warm yolks are needed during cooking.

In a separate bowl, break the remaining 2 eggs and carefully pick up the yolks, which we add to the boiled ones in the blender bowl. Mix them well together, and then salt and sugar. Blend the ingredients thoroughly with a blender.
We select the maximum speed of the blender and slowly add vegetable oil. It is best to pour it in a few drops without turning off the equipment.
After the entire glass of oil has been added, reduce the speed of the technique to a minimum and pour lemon juice into the mass.
Immediately after it, add water and continue to beat the mayonnaise for another 1 minute.
Transfer the finished sauce to a clean container and let it cool.

Mayonnaise, cooked on egg yolks and without mustard, can be served at the table! Bon appetit!

I think many housewives at least once thought about how to make homemade mayonnaise so that it tastes no worse than store-bought. Some may have tried to make mayonnaise at home, but it didn't work out, it didn't whip, it flaked, or something else happened to it. In general, today I will write a recipe for making homemade mayonnaise, which always turns out! And it not only turns out the right consistency, it turns out very tasty.

The preparation of such mayonnaise takes only 5 minutes (this time, along with the preparation of products). That is, making mayonnaise yourself is faster than going to the store. But in order to make mayonnaise, you need to make it with an immersion blender. In this case, there will be a 100% result! In the case of preparing mayonnaise with a mixer, with a whisk, you need to take other recipes. But everything is not so simple in them, you need to pour the oil very carefully, you need to beat for a long time, you need to take the ingredients at the same temperature and it still may not work out.

In general, take an immersion blender, a bowl from it (or a jar - not a wide dish) and read on what ingredients are needed. I will write two recipes for homemade mayonnaise: with egg and with milk.

Remember that homemade mayonnaise does not keep for a long time, as it contains raw eggs (shelf life is 2 days, maybe 3). Mayonnaise in milk can be stored a little longer and given to children.

Quick mayonnaise "Provencal" in a blender with an egg

Make mayonnaise in the quantity indicated in the recipe. If you need more mayonnaise, make it again. Use one egg at a time, so you get a guarantee that everything will work out. Eggs for mayonnaise should be taken as fresh as possible. You can buy mustard ready-made. But if you want the most natural product, make your own mustard powder.

Any acid can be put - lemon juice, vinegar (table or fruit). Take only refined oil so that it is odorless. If the oil is unrefined, the taste of oil will be felt in mayonnaise, which is not very pleasant. Salt, sugar, mustard, acid, first put a little. Then taste it and add the ingredient you are missing. Thus, a delicious Provencal mayonnaise is obtained, but natural.

refined vegetable oil - 180-200 gr.
egg - 1 pc.
mustard - 0.5 tsp
salt - 0.5 tsp
sugar - 0.5 tsp
lemon juice - 1 tbsp

How to make mayonnaise with a blender

1. Break an egg into a narrow blender bowl (you can take a jar). Important nuance- the yolk should be whole, not floating.

Many people say that the egg should be at room temperature, like all the ingredients, so that they blend more easily. You can take the egg out of the fridge ahead of time to be on the safe side. I usually take an egg from the refrigerator and everything works out.

2. Pour vegetable oil to the yolk, put mustard, salt, sugar, lemon juice or vinegar. In this recipe, all the ingredients are added at once, no gradual infusions are needed. The only thing, after cooking, you can add acid or salt with sugar to your taste and beat again.

3. Now take an immersion blender and cover the yolk with it. Press the blender into the bottom of the bowl.

4. Turn on the blender to maximum speed and beat for the first 10 seconds without lifting the nozzle from the bottom of the bowl.

5. The yolk will begin to emulsify with the oil, white mayonnaise will start to come out of the holes in the nozzle!

6. Then, after 10 seconds of holding the nozzle near the bottom, start whipping the mayonnaise with up and down movements, as usual. The oil will be mixed in small portions with the yolk and real mayonnaise will be obtained.

7. Beat 1-1.5 minutes until smooth. Taste and, if necessary, bring to taste and mix everything again. That's all! Quickly and without hassle, you get real homemade mayonnaise, thick and tasty.

Make mayonnaise according to this recipe and you will succeed.

Homemade mayonnaise without eggs in milk

If you are not sure about the quality and freshness of the eggs, or if there are children in the house who will eat salads with mayonnaise, prepare this sauce with milk. In this case, it will be stored longer than mayonnaise with an egg.

Important! Milk for this recipe must be at room temperature. Mayonnaise will not work from cold milk. Natural milk without vegetable additives is also better whipped.

The ratio of milk to vegetable oil should be 1 to 2. Put the amount of salt, sugar, mustard, vinegar to your taste.

Ingredients:

milk - 100 ml
refined vegetable oil - 200 ml
apple cider vinegar (or lemon juice, or table vinegar) - 1 tbsp.
mustard - 1 tsp
salt - 0.5 tsp
sugar - 0.5 tsp
natural yogurt - 150 gr. (optional for calorie reduction)

How to make mayonnaise with milk.

1. Pour milk and vegetable oil into a jar or blender bowl. Pour all at once, not in portions. You need to beat this mayonnaise, like the previous one, with a submersible blender. First, beat near the bottom for a few seconds, and then beat in smooth movements from top to bottom.

2. When the whole mass is whipped (about 1 minute), put all the flavorings into the mayonnaise: mustard, salt, sugar, vinegar. Beat again. Mayonnaise should be thick. Taste the sauce and add missing flavors as needed.

3. On this mayonnaise is ready. If desired, you can add natural yogurt without sugar (150 gr.) to it. Thus, the calorie content will decrease, the mayonnaise will be lighter.

4. Ready mayonnaise turns out like real Provence. Very tasty and natural. To give mayonnaise a new flavor note, add garlic squeezed through a press, chopped herbs, capers or your favorite spices.

This mayonnaise is suitable for dressing salads. When heated (baked), it will delaminate.

Watch the video recipe for homemade mayonnaise with milk. This is how I usually do it, and it always comes out thick and uniform. There has never been a single case of failure.

All ingredients must be at room temperature.
If you cook mayonnaise on the eggs of domestic chickens, then its color will be yellow. Moreover, the fresher the eggs, the richer the color will turn out. Store-bought eggs will make light-colored mayonnaise.
Prepare mayonnaise for sunflower oil or on a mixture of olive and sunflower in a ratio of 1: 1, and preferably 1: 2 or 1: 3. If you use only, especially extra-class (Extra virgin), then the sauce will be bitter.
If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. In the same way, you can save the sauce in the case when the mass does not thicken when whipped. If you want, on the contrary, to make it thinner, then pour a little water into the sauce.
To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill to it. And the amount of salt can be changed to taste.
Ready-made homemade mayonnaise is stored in a hermetically sealed container for no more than 4-5 days.

4 homemade mayonnaise recipes

Photo credit: jules/Flickr

The ingredients can be whipped in two ways: blender or mixer. In both cases, the sauce is tasty and fragrant, but both options have their pros and cons.

It is easier to make mayonnaise with a blender because you can use whole eggs. And the sauce prepared with a mixer will be thicker, but you will have to spend time separating the yolks from the proteins.

Ingredients

2 raw eggs;
½ teaspoon salt;
½ teaspoon of sugar;
2 teaspoons of mustard;
250 ml of vegetable oil;
1 tablespoon lemon juice.

Break whole eggs into a tall, not too wide container, such as a jar or a special glass for a blender. Do this carefully so that the yolks do not spread. Add salt, sugar and mustard.

Lower the blender to the bottom and beat the mixture until smooth. Then, moving the blender up and down and continuing to beat the mass, pour in the oil in a thin stream.

Frame: @Olga Matvey / YouTube

When the sauce thickens, add lemon juice and beat the mayonnaise with a blender again.

Crack the eggs carefully and place them in a wide bowl. Add salt, sugar and mustard to the yolks and beat the mixture with a mixer on low speed.

Continuing to beat, gradually pour in the oil a little at a time. When the mixture thickens, increase the mixer speed and pour in the rest of the oil in a thin stream. Then add lemon juice and mix thoroughly.

Frame: @NiceLifeWithMe / YouTube

Photo: MaraZe / Shutterstock

A quick way to make a thick sauce with whatever you're likely to find in the kitchen. It will come out no worse than mayonnaise with mustard.

Ingredients

2 raw egg yolks;
½ teaspoon salt;
½ teaspoon of sugar;
½ teaspoon of vinegar 9%;
150 ml vegetable oil.

Cooking

Place the yolks in a tall, narrow bowl. Add salt, sugar and vinegar. Instead of table vinegar, you can use it, then the mayonnaise will be softer.

Pour in the oil and, placing the blender on the bottom of the container and without moving it, beat the mass for about 3 minutes. When the sauce begins to thicken, start moving the blender up and down to mix the ingredients evenly.

Photo: Africa Studio / Shutterstock

The sauce prepared by this is incredible simple recipe, it turns out quite thick and has a delicate creamy taste.

Ingredients

150 ml of milk of any fat content;
300 ml of vegetable oil;
2-3 teaspoons of mustard;
2 tablespoons of lemon juice;
½ teaspoon salt.

Cooking

Pour milk and butter into a tall narrow container. Blend the mixture with an immersion blender for a few seconds. You should get a thick mass. Add mustard, lemon juice and salt and beat again until smooth.

Photo: Antonova Ganna / Shutterstock

This non-standard but very tasty sauce is a great option for those who do not want to use raw eggs and vegetable oil.

Ingredients

3 boiled yolks;
2 teaspoons of mustard;
300 g of fat sour cream;
½ teaspoon salt.

Cooking

Add the mustard to the yolks and mash with a fork until smooth. Add sour cream and salt and mix thoroughly so that no lumps remain.