Homemade mayonnaise - simple delicious mayonnaise recipes. The easiest homemade mayonnaise recipe Homemade mayonnaise is the most

French mayonnaise sauce is probably the most famous of the sauces. Like any celebrity, he has found dozens of "editions" for every taste and for different tasks. Mayonnaise is prepared with only yolks, whole eggs, there is mayonnaise without eggs at all, as well as a sauce for vegans, which is not at all mayonnaise, but it’s still called that. Several very popular sauces are prepared on the basis of mayonnaise.

The basis of this mayonnaise is unchanged - it is fresh eggs and good vegetable oil. Everything else - salt, sugar, lemon juice, mustard - is added for taste. Try this classic recipe at least once. Since homemade mayonnaise has settled in my house, I have never had another.

Ingredients

• egg - 1 pc
• vegetable oil - 250 ml
• lemon juice - 1 tbsp. l.
• ready-made mustard - 1 tsp.
• salt, sugar - to taste
• ground black pepper - to taste (you can not add)

Cooking

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To prepare mayonnaise, you need a mixer or blender and deep dishes (bowl or glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both yolk and white. Crack an egg into a bowl.



Turn the mixer on medium speed. Whisk the egg until smooth.



Pour the vegetable oil in a thin stream little by little (very small portions). Pour in the next portion of oil after the previous one is well whipped. Increase mixer speed to maximum.



As you beat, the mass will change color, become thick, homogeneous. Beat the mayonnaise until the mass thickens evenly to the desired consistency. If the mayonnaise turns out to be watery, pour in a little more oil and beat again.

French chefs say that you have to beat homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the authentic taste of Mayon sauce (this is the full "name" of the well-known sauce).



Now for the taste you need to add ready-made mustard, ground pepper, salt and sugar.

ON A NOTE: mustard is added if you want to get Provencal type mayonnaise. This is an optional component.



To give the mayonnaise its characteristic taste, pour in a little lemon juice or vinegar.



Whisk everything well again. Taste the mayonnaise, if something is missing, add and whisk again.



That's it, delicious homemade mayonnaise is ready. You can store it in the refrigerator in a sealed container.



How to make mayonnaise with a blender Everything is the same as the mixer. It seemed to me that a little faster, the result is the same.

If there were no eggs with a bright yolk, and you have to make homemade mayonnaise from store-bought eggs, the sauce will turn out to be very light, whitish. This can be corrected by adding a pinch of ground turmeric. But do not overdo it - turmeric gives a very intense yellow color.

Oil for homemade mayonnaise, choose extra virgin olive oil (unrefined, cold pressed is ideal), but refined olive and sunflower oil are also acceptable. Add quite a bit of salt, sugar - to taste (icing sugar is even better). Lemon juice or vinegar will acidify mayonnaise, mustard will add a spicy note. You can add spices, finely chopped pickled cucumbers, olives, olives to the finished sauce (read more about additives).

Mayonnaise home cooking whipped quickly, all products should be at the same temperature (room temperature).

The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, such mayonnaise is good only very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases the shelf life by two to three days.

Note, it turns out not a store product at all, it contains neither water, nor milk, nor, moreover, artificial additives. This is the real Mayon sauce - the way it was conceived in the 18th century by French chefs.

As you can see, there is nothing difficult in making mayonnaise at home. In taste, it is much superior to the finished industrial one, it will not harm your health and will not spoil the dish. Its only disadvantage is that it is stored for no more than a week, so it is better to make it in small portions.

Do not be afraid to experiment, try different recipes, and you will definitely find the one that will become your favorite!

mayonnaise recipes at home

Combine seasonings with mayonnaise for different flavors and dishes.

• Mayonnaise with chili pepper good for fried foods: add a few jalapeno stigmas to the sauce and mix well. Adjust the spiciness to your liking.

• With cheese, mushrooms and pasta: chop dried tomatoes with a blender and mix them with mayonnaise.

• With seafood, as well as ham and rice: mayonnaise with fresh basil (previously crushed).

• Real juicy roast beef likes mayonnaise with fresh horseradish. The dressing is also good with herring, smoked salmon and ham.

• Beetroot mayonnaise: it is done mainly for aesthetic reasons. It is beautiful to add it to "light" dishes. To flounder, for example. Used for these purposes grated boiled beets.

• celery mayonnaise Suitable for all meat and fish dishes. Use the root: boil and then grate.

• Mayonnaise with curry is universal, suitable for any dishes: from eggs and vegetables to turkey and lamb.

You can also add orange juice, onions, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with a variety of products, and many unexpected combinations will surprise you with originality and sophistication of taste.

• For diabeticsmayonnaise prepared without sugar, for vegetarians - without eggs.

Do not forget, when combining mayonnaise with other ingredients, season it with salt and pepper.

And the last thing: if store-bought mayonnaise, especially of unknown origin and composition, is far from being shown to all people, home-made mayonnaise, made from fresh and high-quality products, is useful, including for children.

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

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

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

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

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

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

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

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

Mustard for making mayonnaise can be a ready-made sauce or in powder form. The last option is safe: it lacks additional nutritional supplements. Mayonnaise, it gives a sharper taste.

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

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

Popular Recipes

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

Classic recipe

The ingredients are like this.

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

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

The order of preparation is as follows.

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

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

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

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

Ingredients:

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

The procedure is as follows.

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

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

Vegetarian mayonnaise

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

The ingredients are as follows.

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

This is the cooking method.

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

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

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

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

The ingredients are as follows.

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

This is the cooking method.

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

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

Mayonnaise with milk

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

The ingredients are like this.

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

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

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

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

The ingredients are like this.

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

The preparation method includes the following steps.

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

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

garlic mayonnaise

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

The ingredients are as follows.

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

This is the cooking method.

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

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

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

The ingredients are like this.

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

The cooking method is the following.

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

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

tomato mayonnaise

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

The ingredients are as follows.

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

This is the cooking method.

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

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

Using technology in making homemade mayonnaise

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

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

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

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

Raw eggs - how to reduce the danger?

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

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

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

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

Conclusion

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

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

Today we will cook 3 variations of homemade mayonnaise- one of the most popular sauces.

Many people believe that mayonnaise is a very harmful product, and there is some truth in this, especially if you use it without restrictions and don’t think about what store-bought sauce is made from.

What if the mayonnaise cook at home without any "chemistry" available and useful products, and at the same time not to abuse it, then we will get not only delicious and tender sauce but also completely natural.

To make homemade mayonnaise, we need:

List of ingredients:

Olive mayonnaise "Provencal"

• 1 egg
• 200 ml. vegetable oil
• 50 ml. olive oil
• 2 tbsp white wine vinegar
• 1 tsp Sahara
• 1/2 tsp salt
• 1/2 tsp mustard
• white pepper (optional)

Mayonnaise on egg yolks with lemon juice

• 3 yolks
• 250 gr. vegetable oil
• juice of 1 lemon (2 tablespoons)
• 1.5 tsp Sahara
• 1 tsp salt
• 1 tsp mustard

Mayonnaise without eggs in milk

• 150 ml. milk
• 300 ml. vegetable oil
• 1 st. l. lemon juice (vinegar)
• 2 tsp Sahara
• 1 tsp salt
• 1 tsp mustard

HOMEMADE MAYONNAISE, 3 step by step homemade mayonnaise recipes:

So, let's get started, let's get started olive mayonnaise "Provencal", for this we use immersion blender.

Carefully beat the egg into the blender glass, being careful not to break the yolk.

We pour out your favorite oil (sunflower, corn, rapeseed, cottonseed, etc.) I have refined sunflower.

Add olive oil, according to the recipe, it should be no more than 1/4 of the total amount of oil, otherwise the mayonnaise will be bitter.

We put ready-made mustard, preferably Dijon, in a glass.

Sprinkle salt, sugar and white pepper.

Pour white wine vinegar, instead of vinegar, you can use regular vinegar, apple or lemon juice.

Then the blender can be lifted and mixed intensively until a homogeneous sauce is formed.

The more powerful your blender or mixer, the easier and easier it is to make mayonnaise.

Our olive mayonnaise "Provencal" is ready, it took only 3 minutes to prepare it.

Pour fresh yolks into a tall glass or bowl, preferably from homemade eggs, add ready-made mustard, pour out salt and sugar.

Turn on the mixer and beat at high speed for 30 seconds.

Then, without ceasing to beat, in several steps in small portions pour refined sunflower oil, each time beating well, while the mass will begin to thicken and brighten.

The density of mayonnaise directly depends on how much oil you add.

The more oil, the thicker the mayonnaise.

Now add the lemon juice and beat well again until you get a smooth sauce.

After adding acid, the mass becomes even lighter.

It took me 6 minutes to prepare it.

Due to the use of yolks from domestic eggs, mayonnaise has acquired a yellowish-cream color and a very delicate texture, as mayonnaise is supposed to.

I note that for the successful preparation of mayonnaise, it is necessary to use products at room temperature, so do not forget to get them out of the refrigerator in advance.

Now let's make an easy one. mayonnaise without eggs

Pour milk, vegetable oil into a blender bowl, add mustard, and pour salt and sugar.

We lower the blender to the bottom of the glass and beat the mass at maximum speed until a homogeneous emulsion is obtained.

Mayonnaise at home is prepared very quickly, literally in a matter of minutes, it must be stored in the refrigerator, in a closed container for no more than 3 days, so you should not cook it in large quantities for future use.

Then add lemon juice and whisk a little more.

It took me less than 3 minutes to make this sauce.

This version of mayonnaise does not differ at all in taste and texture from the store.

So, friends, I showed you 3 basic recipes for making mayonnaise.

But this sauce has a lot of derivatives.

Mayonnaise can be mixed with yogurt, sour cream, add gherkins, herbs, garlic, paprika, olives, capers, lemon zest, as well as tomatoes, onions and sweet peppers.

Mayonnaise is not only a dressing for salads and snacks, it is used to prepare cold dishes from meat, fish, poultry, for some hot dishes, and all kinds of pastries are prepared with its addition.

Try and make mayonnaise at home and choose your favorite flavor.

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HOME MAYONNAISE, 3 mayonnaise recipes at home - video recipe:

HOME MAYONNAISE, 3 mayonnaise recipes at home - photo:

Mayonnaise is a traditional cold sauce, first made in France, but has gained recognition and widespread use around the world. Today, you can choose it for every taste in every grocery store or supermarket. But store-bought sauce, even the most high-quality and expensive, in addition to the main ingredients, contains many additives: preservatives, flavor enhancers, substitutes.

A great alternative to industrial mayonnaise is homemade sauce.

There are many recipes for preparing this product: classic, vegetarian, low-calorie, with milk. With only five minutes of free time, and necessary products, you can cook a delicious healthy sauce and be sure of its naturalness.

It is important to know! To get a thick, pleasant mayonnaise of a uniform consistency, all the ingredients that are used to prepare it must be at room temperature.

Homemade mayonnaise: a classic recipe. How to cook

Mayonnaise according to the classic recipe is prepared without various flavorings, only from the products from which it was first created in the 18th century in France. Even an inexperienced hostess can make the sauce and it will take no more than five minutes, and the thick consistency and delicate taste will surely please everyone.

To prepare homemade mayonnaise sauce according to the classic recipe, you only need 5 ingredients:

• vegetable oil (ideally olive refined, but easily replaceable with high-quality sunflower oil) - 1 cup;
• vinegar 9% - 1 tsp;
• two chicken egg yolks without cooking;
• salt - 0.5 tsp;
• sugar - 1 tsp

Today, many housewives demand homemade mayonnaise (classic recipe). How to cook it? Very simple!

Products must be thoroughly shaken. A mixer will work perfectly, but it is acceptable to use a whisk or a wooden spatula.

1. Wash the eggs thoroughly with soap and rinse with boiling water.
2. Separate the yolks and put them in a deep plate or pan.
3. Add salt and sugar to the yolks.
4. Beat the mixture with a whisk or spatula until completely dissolved. The yolks should turn white.
5. Continuing to beat, pour in a spoonful of oil.
6. Introduce all the oil in small portions.
7. Add vinegar, beat for another 2-3 minutes until a solid consistency is obtained.

Note! In order to avoid delamination of the product, the addition of vegetable oil to the whipped substance should be slow and gradual.

Introducing too quickly can cause flakes and a thin sauce.

homemade mustard mayonnaise recipe

Most housewives consider this recipe for homemade mayonnaise a classic. You will need:

• 200 ml of non-aromatic vegetable oil;
• two egg yolks;
• 9% table vinegar - 1 tsp;
• mustard ready, preferably thick - 1 tsp;
• salt - 0.5 tsp;
• sugar - 1 tsp;

This is the recipe for the famous Provencal mayonnaise. It is prepared in the same way as the classic one, but mustard is added at the end of the process of whipping the mixture.

Homemade mayonnaise without mustard

Mustard gives mayonnaise sauce a piquant and spicy taste, but if its use is contraindicated due to possible allergic reactions or in baby food, this ingredient can be completely dispensed with.

Piquancy can add pepper or finely chopped dill.

Mayonnaise from quail eggs at home

One variation of the classic homemade mayonnaise is a sauce made with quail eggs. The taste of the finished product differs little from the traditional one, but the use of quail eggs eliminates the risk of salmonella infection.

The recipe involves the use of the following components:

• sunflower oil - a glass;
• 6 whole quail eggs;
• apple cider vinegar, table - 20 drops;
• salt on the tip of a knife;
• mustard and sugar - 1 teaspoon each.

The ingredients are mixed with a mixer in the following sequence:

1. Sugar, salt are added to the contents of quail eggs, everything is thoroughly beaten.
2. Oil is added slowly.
3. When the sauce acquires a uniform consistency, vinegar and mustard are added and everything is mixed again.

Costs note that delicious and high-quality sauce is obtained only from fresh eggs. They are twice as heavy as the old ones (their weight is about 12 g).

Homemade mayonnaise: a classic recipe with lemon. How to cook

Many housewives replace table vinegar in a mayonnaise sauce recipe with lemon juice, this gives it a characteristic sourness.

For mayonnaise with lemon juice, you will need the following products:

• 1 lemon;
• 200-250 ml of vegetable oil;
• 2 yolks or 1 whole chicken egg;
• 1 tsp mustard, as well as sugar (it’s not scary to do without these components);
• half a small spoon of salt.

To create a fragrant sauce, you must strictly follow the instructions:

1. Wash the lemon, cut off half and squeeze the juice out of it, 1 tbsp. into a deep bottomed saucepan.
2. Pour sugar, salt, add mustard, mix everything intensively with a wooden spatula or fork.
3. Carefully beat the egg or yolks into the resulting mixture, grind everything until a homogeneous mass is obtained.
4. Very carefully pour in the oil, whisking the products until thick.

Mayonnaise with lemon juice is ready! You can use it for your favorite dishes, enjoying the extraordinary taste.

Diet mayonnaise at home

Mayonnaise sauce, which is obtained by cooking according to classic recipes, is very high in calories - up to 650 kcal! Such a caloric content is fraught with the danger of a quick set excess weight with frequent eating.

Since the high calorie content of the product is due to the fact that it is based on vegetable oil, it means that in order to reduce the number of calories, the sauce must be prepared without oil. As a basis, you can take less high-calorie foods.

The recipe for a dietary mayonnaise sauce, the calorie content of which is three times lower than usual, is as follows:

Given the calorie content of vegetable oil, when preparing mayonnaise, it can be replaced with cottage cheese

• 100-120 g of cottage cheese (liquid or mixed with sour cream);
• 1 boiled egg yolk;
• 0.5 tsp mustard;
• a pinch of salt.

To prepare the sauce, you need to knead the yolk well with mustard, then with salt, then gradually add cottage cheese, mix everything until a homogeneous consistency. Add squeezed lemon juice, any spices to the resulting sauce.

Homemade mayonnaise: a low-calorie recipe

Another low-calorie version of the classic sauce is mayonnaise, based on yogurt or low-fat sour cream. The number of calories in it is even less - up to 148 kcal per 100 g of product.

Instead of vegetable oil, you can also take sour cream

To prepare it you will need:

• 150 g of natural yogurt, you can sour cream;
• one hard-boiled chicken egg yolk;
• 0.5 tsp mustard, lemon juice (apple cider vinegar);
• salt, spices on the edge of a teaspoon.

The cooking procedure is the same as in the dietary mayonnaise recipe.

In order to bring the taste of the low-calorie sauce as close as possible to the traditional one, reducing its energy value by half, it is recommended to replace half of the vegetable oil for the classic recipe with cottage cheese or sour cream. Then the list of ingredients will look like this:

• 100 g of refined oil (in a light version, olive oil is preferable);
• 100 g sour cream (cottage cheese, yogurt);
• lemon juice or apple cider vinegar - 5-10 ml;
• 3 boiled yolks;
• a pinch of salt;
• 5 g sugar substitute, preferably honey.

All products, except for oil, are rubbed, and then vegetable oil is slowly poured in, while gently mixing the mass.

Vegetarian Mayonnaise: Recipe

Since vegetable oil is allowed for vegetarians, unlike butter, homemade mayonnaise can be prepared based on it according to the classic recipe, excluding only eggs from the composition. You can try to cook a vegetarian mayonnaise sauce in vegetable oil with the addition of vegetable broth.

Vegetarian mayonnaise is made with vegetable broth.

You will need:

• 2 tbsp. l. starch;
• half a cup of warm vegetable broth (you can use cucumber pickle);
• 5 g lemon juice;
• 5 g mustard;
• a pinch of salt and sugar.

In 20 ml of broth, dilute the starch until completely dissolved, then pour it into the remaining broth. Put mustard, sugar, lemon juice, salt. Beat everything with a whisk, gradually pouring in the oil, whisking the mixture thoroughly.

The sauce turns out to be very thick and tasty, contains a small amount of calories, it is also suitable as a dressing for salads in fasting.

Homemade mayonnaise - recipe in a blender with vinegar

An immersion blender will help you quickly prepare a homemade sauce, just as thick and tasty, no worse than a store-bought one. Modern kitchen electronic assistants facilitate the work of housewives, allow you to easily and quickly, without making any effort, achieve the desired result.

To make mayonnaise sauce with vinegar, you need:

• break one whole chicken egg into a blender cup;
• add 0.5 tsp. granulated sugar, salt and mustard;
• beat everything at the lowest speed until the mass becomes homogeneous, for 2 minutes;
• pour 1⁄2 tsp. balsamic (wine, you can apple) vinegar;
• pour in 100 ml of vegetable oil drop by drop and continue whisking for 3-4 minutes until a viscous consistency is obtained.

Note! Before use, homemade mayonnaise sauce prepared according to classic and other recipes should be cooled for two hours in the refrigerator, transferring it to a glass jar.

Mayonnaise without eggs at home

If for some reason eggs are not eaten, then traditional mayonnaise cannot be included in the menu, because it necessarily contains eggs or egg powder. But you can replace it with a sauce that does not use eggs.

In terms of taste, it will in no way be inferior to store-bought mayonnaise or homemade mayonnaise, prepared with the addition of eggs, since its taste depends on various additives: vinegar, mustard, lemon juice. Here's what you need to prepare:

• 100 ml sour cream (yogurt);
• 150 ml of sunflower oil;
• 5 g mustard;
• 10 g of sugar;
• 5 g of salt, table vinegar;
• turmeric (to give yellow color).

It is not forbidden to add a little starch (1 tsp), ground pepper or other spices.

Lean mayonnaise

During Lent, vegetable oil is allowed, but foods containing eggs and dairy products cannot be eaten. That is why the use of the classic "Provencal" in the post is not good.

Lean mayonnaise can be made with soy milk

But the sauce made at home according to the following recipe can be safely eaten in the post! Vegetarians will also like it. To prepare it, you need to take:

• half a glass of soy milk;
• half a glass of vegetable oil;
• 1 tsp sugar, mustard, lemon juice;
• a pinch of salt

The components are whipped in a blender, with a mixer or manually with a whisk: first, milk is mixed with sugar, salt and mustard, then butter is poured into the mixture little by little. At the end, sprinkle lemon juice.

Mayonnaise with milk at home

Adding milk during the preparation of mayonnaise sauce is possible if there is a desire to make a low-calorie or vegetarian product - milk in classic recipe successfully replaces eggs. For this you need:

• half a glass of milk;
• 150 ml of sunflower oil;
• 5 g mustard;
• 10 g of granulated sugar (or substitute);
• 5 g of salt and any vinegar.

Mix milk with salt and sugar until they dissolve, then slowly, without stopping whisking, pour in the oil. After obtaining a mixture of thick homogeneous consistency, add mustard and vinegar.

Should know! If the prepared product is not fully used on the day of preparation and it is intended to be stored for several days, then the milk should be taken as fresh as possible, it is advisable to boil it. Even better if it is ultra-pasteurized milk.

homemade mayonnaise calories

The calorie content of classic homemade mayonnaise is about 650 kcal, since it almost entirely consists of vegetable oil - one of the most high-calorie foods (890 kcal / 100 g).

The less oil in the composition, the lower its calorie content: the lean and vegetarian version of the sauce contains about 400 kcal. Energy value homemade dietary mayonnaise sauce, compared to the classic one, is three times less and is only 200 kcal per 100 g.

Mayonnaise according to Dukan

Every person who understands the intricacies different diets, will state with confidence that neither store-bought nor home-made mayonnaise is contraindicated for any diet. But Pierre Dukan created an original recipe that has become a classic for many and is recommended for use in diet food especially as part of a high protein diet.

You can get a delicious mayonnaise with a minimum number of calories if you prepare it as follows:

1. Boil 2 eggs and remove the yolks from them.
2. Mix them and add 5 drops of lemon juice, 1 tsp. mustard.
3. Add 3 tbsp. l. cottage cheese and the same amount of kefir to the mixture and beat well.
4. At the end, for taste, you can put a pinch of salt, sugar substitute, ground pepper.

The calorie content of Dukan's sauce is only 150 kcal, so you can safely season a vegetable salad or pour over boiled meat or fish without harming your figure.

Homemade mayonnaise - a recipe from Yulia Vysotskaya

Julia Vysotskaya, a popular TV presenter-culinary specialist, suggests preparing homemade mayonnaise sauce like this:

• separate 2 raw yolks from protein;
• grind 2 cloves of garlic in a mortar, put the resulting mass to the yolks;
• put a pinch of salt, half a teaspoon of mustard (if possible, Dijon), 1 tsp. granulated sugar and apple (wine) vinegar;
• beat the mixture thoroughly for a minute;
• slowly pour in 150 ml of vegetable oil, without stopping the blender, then another 200 ml, whisking everything for two minutes;
• after the sauce has acquired a thick consistency, you can stop whipping, transfer the sauce to a glass jar, put it in the refrigerator.

Garlic and Dijon mustard give the mayonnaise sauce a sharp and unusual taste that compares favorably with the classic one.

Japanese mayonnaise recipe

In Japan, they prepare a sauce called Tamago-no-mono. In appearance, it is similar to classic European mayonnaise, but has a more delicate texture. By adding national spices to it, Japanese sauce acquires an unusual specific taste.

Cooking it yourself at home became possible with the advent of Japanese food and shops specializing in the sale of goods for making sushi in our country. Main difference Japanese recipe cooking from the classic in that the Japanese make their mayonnaise based on soybean oil (you will need 1 cup), rice vinegar (2 tablespoons) and white miso paste (50 g).

Japanese mayonnaise recipe includes Japanese lemon and ground white pepper

In addition, you will need:

• 3 yolks;
• zest of Japanese lemon;
• white ground pepper;
• salt on the tip of a knife.

The following order of preparation should be followed:

1. Beat the yolks thoroughly with a whisk.
2. Add vinegar to the mixture, beat thoroughly.
3. Next, without ceasing to beat the mixture with a whisk, pour in soybean oil drop by drop.
4. When sauce thickens, add miso paste, chopped lemon zest, pepper and salt.
5. Once again, mix everything thoroughly.

Tamago-no-mono is ready! You can use it in making sushi or pour over it rice noodles. Although it will also add a spicy taste and unique aroma to any other dishes.

Batter for fish (simple recipe with mayonnaise)

Delicate air batter for fish can be easily prepared based on homemade mayonnaise sauce. Everyone can choose suitable option preparations: classic or dietary, with mustard or according to Dukan's recipe. A simple batter recipe provides:

• 150 g of any mayonnaise;
• 1 glass of flour;
• 2 eggs;
• half a glass of water;
• salt and spices to taste.

Beat homemade mayonnaise with eggs and spices, then add water and small parts of flour. Again, beat the mixture thoroughly with a whisk. The batter should have a consistency like sour cream. It is possible that all the flour is not needed.

Add more vegetable oil to thicken the mixture.

Why homemade mayonnaise does not thicken

Very often, inexperienced housewives, when trying to cook mayonnaise, do not accurately observe the proportions of products. This leads to the fact that it turns out to be liquid.

Should know! The more vegetable oil in the mayonnaise sauce, the thicker it will be. Therefore, if the cooked product is not as thick as we would like, you need to add a little more oil to it and beat thoroughly.

Too thick sauce can be thinned by pouring a spoonful of warm water.

How long does homemade mayonnaise last in the fridge?

Personally prepared mayonnaise should be immediately transferred to a clean glass jar and stored in the refrigerator. Since all the components of homemade mayonnaise are natural, its shelf life is short - an average of 3-5 days.

With each day of storage, the taste of the product is lost, the benefits are reduced. Therefore, it is not recommended to do it in large volumes at once, it is better to spend five minutes preparing a new portion, and enjoy fresh sauce every time.

PP (proper nutrition) - replacing mayonnaise at home

Various additives are an integral part industrial production mayonnaise, but they are unlikely to benefit the human body. In addition, the calorie content of store-bought mayonnaise, depending on the mass fraction of fat content, is 600-800 kcal / 100 g, and this is a lot, especially for people who watch their weight.

Homemade mayonnaise, including the classic recipe (you already know how to cook it) is completely natural, and if you have problems with being overweight, you can use low-calorie and dietary mayonnaise sauces that are widely used on the menu proper nutrition. And this is their main advantage!

Making your own mayonnaise is easy. Don't be afraid to experiment! Trying to make sauce different recipes, you can find the recipe for the perfect mayonnaise sauce for yourself and always be completely sure of its naturalness.

And from this video you will learn the principles of making homemade mayonnaise:

Very tasty and natural mayonnaise is obtained from a minimum of ingredients. It is prepared very easily and quickly, the main thing is to carefully add the oil in a very thin stream into the working bowl, in a couple of minutes you can put a thick, fragrant and very tasty sauce on the table.

Depending on your preferences, the basic recipe can be supplemented with any spices.

Based on it, you can make, for example, garlic sauce, which is suitable for croutons, salads and sandwiches. To do this, chop a clove of garlic and add it to the main ingredients before whipping. An equally successful addition can be a pinch of black pepper, smoked paprika, lime zest, lemon and even turmeric.

You can store homemade mayonnaise for no more than 5-7 days (in a cold place). However, the sauce with spices must be prepared strictly before serving. So he won't lose his high palatability, and guests will be pleasantly surprised by such an original approach to a familiar product.

The calorie content of the finished sauce per 100 grams is 275 kcal.

Mayonnaise at home in a blender - photo recipe for sauce with mustard and vinegar

Homemade mayonnaise has a richer taste and an ideal consistency compared to store-bought mayonnaise.

Your mark:

Cooking time: 5 minutes

Quantity: 1 portion

Ingredients

• Yolk: 1 pc.
• Odorless vegetable oil: 125 ml
• Salt: a pinch
• Sugar: 0.5 tsp
• Mustard: 1/4 tsp.
• Vinegar: 1 tsp

Cooking instructions

How to make homemade mayonnaise with a mixer

The recipe is quick and easy to prepare. Subject to step by step description everyone gets it right the first time.

• sugar - 5 g;
• yolk - 2 pcs.;
• black pepper;
• lemon juice - 7 ml;
• vegetable oil - 160 ml;
• salt - 2 g;
• mustard - 5 g.

It is better to use freshly ground pepper, it will make the taste much brighter and piquant.

How to cook:

1. For cooking, you will need a high capacity, as the mass will grow several times.
2. Put the yolks in it. Add mustard. Salt and mix.
3. Pour in lemon juice. Sweeten. Set the mixer mode to medium speed. After a minute, the mass will become homogeneous.
4. Add oil in small portions while continuing to beat.
5. Gradually increase the speed of the device to maximum.
6. Sprinkle pepper. Mix.

How to cook classic "Provencal"

Delicious, healthy and inexpensive homemade mayonnaise will be a good alternative to store-bought mayonnaise.

You will need:

• salt - 1 g;
• eggs - 1 pc.;
• spices;
• lemon juice - 7 ml;
• mustard - 5 g;
• sugar - 1 g;
• sunflower oil - 100 ml.

What to do:

1. Mix the egg and pour into the blender bowl. Add mustard. Mix.
2. Salt and sprinkle with sugar. Pour in lemon juice. Beat 35 seconds.
3. Pour in the oil in a thin stream without stopping the whipping process.
4. The mass should be thick and keep its shape well. If it's runny, add more oil. Add spices and mix.
5. Remove the finished mayonnaise for a couple of hours in the refrigerator. It should brew and thicken a little more.

Lean eggless mayonnaise recipe

An original cooking option that will help out if the farm runs out of eggs. IN basic set products, you can add any spices, thanks to this, mayonnaise will sparkle with new notes.

What do you need:

• mustard - 5 g;
• water - 110 ml;
• refined oil - 100 ml;
• salt - 2 g;
• sugar - 4 g;
• black pepper - 2 g;
• flour - 35 g;
• lemon juice - 7 ml.

Process step by step:

1. Pour flour into the water. Mix with a whisk. Put on fire. Boil and cook on a maximum flame for 13 seconds, stirring constantly, otherwise lumps will form. Cool down. Get a viscous mass.
2. Salt. Sprinkle pepper and stir.
3. Add mustard, sugar. Pour into blender bowl. Pour in lemon juice and vegetable oil.
4. Turn on the device and beat for one minute.

With lemon

Fresh eggs and high-quality olive oil will help in a few minutes to prepare a delicious mayonnaise that no one can distinguish from a store-bought one.

You will need:

• lemon juice - 15 ml;
• egg - 1 pc.;
• black pepper;
• olive oil - 260 ml;
• sugar;
• sea ​​salt;
• mustard - 5 g.

Need the freshest eggs rich color yolk.

Cooking method:

1. Crack an egg into a blender.
2. Enable medium speed. Punch until smooth.
3. Whisking constantly, pour in the olive oil in a very thin stream.
4. Gradually increase the speed to the maximum. In the process, the mass will change color.
5. Continue beating until the mayonnaise reaches the desired consistency. If it turns out liquid, you need to add more oil.
6. Add mustard. Sprinkle with pepper. Salt and sweeten as desired. Pour in lemon juice. It will give the necessary characteristic taste. Beat the mass again.
7. It is recommended to leave the finished product in the refrigerator for 2 hours before use.

Mayonnaise from quail eggs

Homemade mayonnaise is tasty and safe. Quail eggs will help make it more tender, and greens - fragrant and vitamin.

The finished product is stored at a temperature of +1 ... + 4 ° for no more than 4 days.

Ingredients:

• black pepper - 3 g;
• quail eggs - 6 pcs.;
• greens - 12 g;
• refined oil - 150 ml;
• lemon juice - 25 ml;
• salt - 2 g;
• mustard - 4 g;
• sugar - 7 g.

1. Crack the quail eggs and salt. Pour sugar, pepper, put mustard. Mix.
2. Pour the resulting mass into a blender bowl and beat for a minute.
3. Add the oil in a thin stream, continuing to beat until the desired density. This process will take about two minutes.
4. Pour in the lemon juice and beat for another half minute.
5. Chop up the greens. Add to the finished product and pierce again. If you like to feel the greens in pieces, then you can just mix.
6. Put it in the bank. Close the lid and leave for a couple of hours.

1. It is recommended to use olive oil. It is much tastier and healthier than other types. Sunflower must be taken strictly odorless and tasteless.
2. A real, rich taste and a beautiful shade give only fresh eggs with a bright color of the yolk. Rustic ones are best.
3. When using store-bought, a product is obtained light color. You can improve it with a pinch of turmeric.
4. In order for mayonnaise to whip better, all components must be at the same temperature.
5. It is more useful to replace sugar with fructose.
6. Mustard added to the composition gives piquancy, cucumber - richness, spices - aroma. Garlic or paprika will help add a piquant note.
7. In any of the proposed recipes, you can add chopped cilantro, parsley or dill. Greens will give mayonnaise a more expressive taste.
8. If a thin sauce is needed, water will help bring it to the desired consistency. It is poured in in small portions and whipped.
9. The amount of salt, sugar and acid can be changed according to taste preferences.

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