Homemade mayonnaise is a simple recipe. How to make mayonnaise at home: step by step recipes. Preparing an exquisite and aromatic dill mayonnaise

Good afternoon.

Recently, I've been posting a lot of salad recipes. Preparation for the holidays makes itself felt and I want the table to be beautiful and rich. Well, so that everything was delicious, of course.

Salads I will cook and and. But, at the same time, many have a common feature - mayonnaise dressing. I do not want to argue about how harmful or useful it is, it is much more important to me that it is very tasty. And to the comments that there is a lot of chemistry in mayonnaise, my answer is simple. I prepare mayonnaise myself and I know exactly what it consists of.

It is not at all difficult to prepare it; it takes just a couple of minutes. It is only important to follow the technological process and then a thick white sauce is obtained, just like a store one.

Today we'll talk about these nuances of the technological process and acceptable ingredients.

Homemade mayonnaise: a classic blender recipe

Classic mayonnaise made from traditional products. If you look at the contents in the store's packaging, then discarding all sorts of e-shki and stabilizers, you will see that only they are left.

Using a blender makes cooking as simple as possible and takes literally 1 minute.

Ingredients:

• Chicken egg - 1 pc
• Sunflower oil - 200 ml
• Sugar - 0.5 tbsp
• Salt - 0.5 tsp
• Mustard 1 tsp
• Lemon juice - tbsp

The most important rule: all foods should be at room temperature.

Preparation:

1. Break an egg into a blender bowl and pour in sunflower oil. When breaking the shell, the yolk must remain intact.

2. Next we send salt, pepper, mustard and lemon juice.

3. Let's start whipping. This is the most crucial moment. The working part of the blender should cover the yolk and press against the bottom of the cup.

4. Turn on the blender at maximum speed and watch how a thick white mixture begins to form from under it.

5. Then we begin to gently raise and lower the blender back in order to grab and interrupt the oil a little bit. The range of motion is literally half a centimeter.

Homemade mayonnaise without eggs in 5 minutes: natural and healthy

Opponents of mayonnaise accuse it of excessive fat content and excess cholesterol. I will not indulge in a jungle of arguments about the unproven effect of external cholesterol on its amount in the blood, I will only say that you can significantly reduce cholesterol in the sauce if you do not add eggs to it, replacing them with milk.

Ingredients:

• Milk (2.5% fat) - 100 ml
• Sunflower oil - 200 ml
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Apple cider vinegar (lemon juice) - 1 tsp
• Mustard - 1 tsp

Preparation:

1. Pour milk at room temperature into a blender bowl, pour sunflower oil (also at room temperature), salt, sugar, vinegar and mustard there.

2. Put the blender in the bowl, press it to the bottom and turn on the maximum speed. Do not move the blender until a thick white mixture starts to form.

3. After the beginning of thickening, begin to move the blender up and down, evenly interrupting the entire contents of the bowl.

If it seems to you that the mayonnaise is thick, then add a little more milk next time.

Homemade mayonnaise recipe with vinegar

Now let's see what other ingredients can be replaced or removed altogether. Citric acid can be replaced with vinegar and then the taste will be more vigorous.

I cite this recipe separately in the absence of a high blender bowl. Cooking in a bowl requires a slightly different approach.

Ingredients:

• Chicken egg - 2 pieces
• Sugar - 2 tsp
• Salt - 1/2 tsp
• Vinegar 9% or apple cider - 2 tablespoons
• Mustard - 1 tsp

Preparation:

1. Break eggs into a bowl, add salt and sugar, mustard and vinegar. Beat the mixture with a blender until smooth.

2. Then, continuing to beat, pour in the sunflower oil in a thin stream.

3. Beat until the desired consistency is obtained.

How to make olive mayonnaise? The easiest recipe

Olive mayonnaise is made from the same ingredients as regular mayonnaise, but with the addition of olive oil.

Ingredients:

• Chicken egg - 1 pc
• Vegetable oil - 150 ml
• Olive oil - 50 ml
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Mustard - 1 tsp (dry or tube)
• Lemon juice - 1-2 tablespoons (or 1 tablespoon wine or apple cider vinegar)

Preparation:

1. The cooking process does not differ from the previous recipes. It is necessary to combine all the ingredients in a glass of a blender and beat first by pressing the blender, and after the beginning of thickening, shaking the blender up and down in a small amplitude.

The whipping time ranges from 1 to 5 minutes, depending on the type of oil.

There is one important point in this recipe: you cannot completely replace vegetable oil with olive oil. Its amount should be no more than 25% of the total amount of oil. Otherwise, the sauce will turn out to be bitter, and thickness will not be achieved at all.

Step-by-step recipe for making homemade mayonnaise with a mixer

Not everyone has a blender at home, but I think most housewives have a mixer. This inexpensive kitchen appliance greatly simplifies the preparatory steps in the preparation of many dishes. And mayonnaise can also be made with it. The process is different from blender cooking, so be careful.

The recipe also uses garlic to make it more interesting, but if you don't want to, just don't add it.

Ingredients:

• 2 chicken eggs
• 1/2 tsp salt
• 1 tsp mustard
• 1 tsp Sahara
• Sunflower oil - 250 ml
• Garlic - 4-5 cloves
• Juice of half a lemon

Preparation:

1. First of all, we separate the white from the yolk.

2. Add salt and mustard to the yolks and beat with a mixer until smooth.

3.Add vegetable oil in 5-6 passes, stirring it each time until it is completely dissolved.

4. When the mixture thickens, add sugar, proteins, lemon juice and garlic squeezed out with a garlic press.

5. And beat again until a thick white consistency is obtained.

Video on how to make mayonnaise from Julia Vysotskaya

Well, if you find yourself somewhere in the country without any electrical appliances at all, then in this case you can make a little effort and prepare mayonnaise by whipping it with a whisk. I propose to watch a master class from Yulia Vysotskaya in her project "Let's eat at home" on how to do it the easiest way.

Why is the sauce not thick?

You may have once tried making homemade mayonnaise on your own, but instead, you ended up with a liquid stratified slurry. Why it happens? Here are the main mistakes that are made during cooking:

1. Temperature conditions. All ingredients should be at room temperature. You can't get eggs out of the refrigerator and start beating them right there. They need to be given time to warm up.
2. A damp glass or bowl in which the mayonnaise is whipped. The dishes must be thoroughly dried and there must be no moisture drops in them.
3. When using a blender, it does not press against the bottom of the glass, or it rises too high. Be sure to wait until the sauce thickens when whipping and only then begin to gently lift the blender so that the oil is mixed in small portions.

These are the simple rules for getting a beautiful snow-white thick sauce.

Be sure to try one of the suggested recipes, and I guarantee you will never go back to the store version.

Well, for today I have everything, thanks for your attention.

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Diets and healthy eating 02.08.2017

Dear readers, few of us do not use mayonnaise for dressing salads, snacks and other dishes. And I am no exception. I will not say that mayonnaise is a frequent guest on our table, but nevertheless we often use it on holidays.

The easiest way is to buy mayonnaise from the store. But let's think about how much chemistry, preservatives are in it, what products are used for its production? And why don't we make the mayonnaise ourselves? Such mayonnaise will definitely be more useful, besides, we can choose the products for its preparation ourselves and vary the composition of the recipe, add something to our liking. Everything is simple, affordable and cheaper than in a store.

Today we will talk about how to make mayonnaise at home. Natalia Groznova will share her recipes on the pages of my blog. I give her the floor.

Recipe history

Good afternoon to all readers of Irina's blog. Let's turn to history first. An irreplaceable white sauce, mayonnaise, got its name from the capital of the Spanish island of Menorca - Mahón. The French Encyclopedia describes this historic event as follows. The French duke of Richelieu conquered Mahon in 1758. At that time, the team ran out of food supplies. The exceptions were olive oil and chicken eggs. Usually, omelets were made from these components, which the French officers were pretty tired of. Then Richelieu ordered the chef to diversify the menu and cook something new. The resourceful cook beat the eggs with butter and seasoned the resulting mixture with salt and spices. Thus, the world famous white sauce was born.

Today, mayonnaise is the most famous sauce in the whole world. It is widely used in modern cuisine. Skillful housewives learned how to cook it on their own at home using a mixer or blender. The whisking process can also be performed with an ordinary hand whisk, it will only take more time.

And French sauce is prepared in very different ways. They make it on yolks, on whole eggs, vegan without eggs, in olive or vegetable oil, with spices and additives ... In a word, there are many variations, and we will consider some of them today.

The benefits and harms of homemade mayonnaise

It should be noted that homemade mayonnaise consists exclusively of natural products: oil, mustard, eggs, salt, vinegar. Obviously, there is nothing harmful in these products. Doubts can be caused only by mustard, but in small doses it improves digestion. Also, constant controversy arises over vinegar, but to keep the effect to a minimum, you can use apple cider vinegar or balsamic vinegar.

Homemade mayonnaise made from fresh, solid and high-quality products is easy to digest and is useful for absolutely everyone, including children. The only indisputable drawback of the product is its high calorie content and fat content, therefore it is not recommended to consume it in large quantities. A harmless daily portion is 1 tbsp. l. in a day.

Homemade mayonnaise recipes

Classic recipe

Ingredients

• olive oil - 160 ml;
• eggs - 1 pc.;
• lemon juice - 1 tbsp l .;
• sugar and salt - 0.5 tsp;
• mustard - 1/4 tsp

Preparation

To make mayonnaise at home, you will need a deep dish, a mixer, a blender, or a hand whisk.

Break the egg into a bowl. Add mustard, salt, sugar. Use a cream whisk mixer or hand blender.

Beat the eggs until fluffy. While whisking, gradually pour in the olive oil in a thin stream. The mass should thicken and acquire the consistency of mayonnaise.

Classic homemade mayonnaise will never be snow-white, like a store-bought one. Therefore, add lemon juice to the mass. It will also add a light piquant sourness.

Beat for another 15 seconds. Homemade mayonnaise is ready.

Store mayonnaise in a cool place in a closed container for no more than a week. If it contains additives, the shelf life is halved.

Mayonnaise on yolks

Ingredients

• egg yolk - 1 pc .;
• mustard and apple cider vinegar - 0.5 tsp;
• a pinch of sugar and salt;
• olive oil - 100 ml.

Preparation

Break the eggs. Separate the yolks, add mustard, salt, sugar to them. Beat the food with a mixer / blender until smooth. Add olive oil gradually.

As soon as the mass starts to stick to the whisk, the mayonnaise is ready. The last step is to add apple cider vinegar.

Homemade mayonnaise in a blender. Step by step recipe

Ingredients

• refined vegetable oil - 400 ml;
• eggs - 2 pcs.;
• table vinegar - 1 tbsp. l .;
• salt.

Preparation

Place vegetable oil, chicken eggs, vinegar and salt in a blender bowl. Lower the blender attachment so that it rests on the bottom and turn on the appliance. The blender knives will begin to beat the eggs, then they will pick up the butter, and the mixture will change color before our eyes. Continue the process to thicken the mixture evenly. Add salt to taste.

You can clearly see how to make healthy homemade mayonnaise by watching the video recipe from Hector Jimenez Bravo.

• To get a good result, you need to cook mayonnaise from products at room temperature;
• to increase the shelf life, use fresh products and do not allow other foods to get into the mayonnaise;
• homemade eggs will give the sauce a delicate yellowish color, store eggs will give a white tint;
• a pinch of ground turmeric will turn the light sauce intensely yellow;
• refined sunflower oil, extra virgin olive oil, or a combination of several types;
• acidify mayonnaise with lemon juice, table vinegar, apple cider or balsamic vinegar;
• mustard will add a spicy note. The mustard powder will make the mayonnaise more pungent;
• viscous sauce is diluted with 1-2 tbsp. l. warm water, it can be made thicker with lemon juice;
• for the preparation of low-calorie mayonnaise, without cholesterol, eggs are replaced with cold milk, and lemon juice will thicken this mass;
• more useful and delicate mayonnaise is obtained from quail eggs.

How to diversify the taste of mayonnaise

The taste of mayonnaise can be modified by adding all kinds of spices, herbs and foods. Then it will turn out to be more interesting and unusual. For example, minced or pressed garlic is a favorite addition. It will add spice and make a great combination of mayonnaise with crispy baguette and meat.

Chopped parsley, cilantro and basil are no less popular. This sauce goes well with fish dishes. Finely chopped olives or pickled cucumbers add a southern flavor that goes well with potato dishes. Grated cheese is in harmony with vegetables, and lemon zest with fish and seafood.

Some recipes contain cumin, coriander, cumin, various peppers, tarragon, Provencal herbs, gherkins, capers, horseradish, paprika, etc.

The additives enrich the taste of mayonnaise and add new flavors. Experiment with different ingredients and many combinations will surprise you with originality and sophistication.

Colorful mayonnaise

In addition to adding flavors, mayonnaise is colored for aesthetic reasons. How to add color to mayonnaise, make it bright and unusual? So, a bright sauce will turn out with boiled grated beets. Curry will give a delicate sunny color, asparagus or spinach - a green hue, boiled chopped carrots - an orange hue.

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

The preparation of such a mayonnaise takes only 5 minutes (this time together with the preparation of products). That is, making mayonnaise yourself is faster than going to the store. But in order for mayonnaise to work, 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, you need to take other recipes with a whisk. But everything is not so simple in them, you need to very carefully pour the oil, you need to beat for a long time, you need to take the ingredients of the same temperature and still may not work.

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

Remember that homemade mayonnaise does not last long 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 Provencal mayonnaise in blender with egg

Make mayonnaise in the amount 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 ready-made mustard. But if you want the most natural product, make your own mustard from the powder.

Any acid can be used - 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 the mayonnaise, which is not very pleasant. Salt, sugar, mustard, acid first put in a little. Then taste 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 tablespoon

Method of preparing mayonnaise with a blender.

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

Many people say that the egg should be at room temperature, like all the ingredients, so that they mix more easily. You can get the egg out of the refrigerator in advance to play it safe. I usually take an egg from the fridge and it works.

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

3. Now take a hand blender and cover the yolk with it. Press the blender down to the bottom of the bowl.

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

5. The yolk will begin to emulsify with the oil, white mayonnaise will start to appear from the holes in the attachment!

6. Then, after 10 seconds of holding the nozzle near the bottom, begin whisking the mayonnaise up and down as usual. The butter will be mixed in small portions with the yolk to create real mayonnaise.

7. Whisk for 1-1.5 minutes until smooth. Taste and, if necessary, taste and mix again. That's all! Quickly and without hassle, you get a 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 there are children in the house who will eat salads with mayonnaise, prepare this sauce with milk. In this case, it will last longer than mayonnaise with egg.

Important! Milk for this recipe must be at room temperature. Cold milk will not make mayonnaise. Natural milk without herbal additives will also be whipped better.

The ratio of milk to vegetable oil should be 1 to 2. Add 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 tablespoon
• mustard - 1 tsp
• salt - 0.5 tsp
• sugar - 0.5 tsp
• natural yogurt - 150 gr. (optional to reduce calories)

Method for preparing mayonnaise with milk.

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

2. When the whole mass is beaten (about 1 minute), put all the flavors in the mayonnaise: mustard, salt, sugar, vinegar. Whisk again. The mayonnaise should be thick. Taste the sauce and add missing flavors as needed.

3. This mayonnaise is ready. If desired, you can add natural sugar-free yogurt (150 gr.) To it. Thus, the calorie content will decrease, the mayonnaise will be lighter.

4. The finished mayonnaise turns out like a real Provencal. Delicious and natural. To add a new flavor to mayonnaise, add garlic squeezed through a press, chopped herbs, capers or your favorite spices to it.

This mayonnaise is suitable for salad dressing. When heated (baked), it will exfoliate.

Viewed: 45

I greet all of our readers. Surely, many of you have wondered at least once, is it possible to cook mayonnaise on your own? I answer: of course it is possible, even necessary, I would say. After all, your favorite sauce will be much brighter and more intense taste cooked at home.

In addition, there are many advantages from the store counterpart. Homemade sauce will not contain a bunch of unknown preservatives and chemical additives. Thus, I think the benefits are obvious to you. The list of products for its preparation is minimal, almost always everything you need is in your refrigerator.

But, unfortunately, the product that you cook cannot be stored for a long time, so I advise you to cook it in small quantities. I also want to add that homemade mayonnaise is not suitable for baking, it will simply exfoliate at high temperatures.

I share with you recipes that will appeal to even true gourmets. Cooking sauce is not difficult and fast enough in time. Try to cook several options in order to choose the most delicious for you in the future.

Classic homemade mayonnaise

Homemade is always tastier than store bought, and the same goes for sauces. At the same time, the simplest and most affordable ingredients are needed to make mayonnaise. I am sharing with you a recipe for classic performance. Making homemade popular sauce will not take you long.

We will need:

• Egg yolks - 2 pcs
• Vegetable oil - 130 ml
• Mustard - 0.5 tsp. Spoons
• Salt - 0.5 tsp. Spoons
• Sugar - 0.5 tsp. Spoons
• Lemon juice - 2 tsp. Spoons

Cooking steps:

Transfer the yolks to a bowl, after separating them from the proteins, add salt and sugar. Whisk with a whisk, mixer or blender

Add lemon juice to the whipped mass, taste it, if you like a more sour taste, you can add a little more lemon juice.

Homemade and delicious sauce is ready, bon appetit to you!

A simple recipe for making mayonnaise

There is a huge selection of mayonnaise in stores for every taste, but sometimes you want homemade sauce without any chemical additives. But it's very easy to cook it yourself at home. See for yourself, rather get down to business.

We will need:

• Chicken eggs - 2 pieces
• Mustard - ½ tsp. Spoons
• Vegetable oil - 360 ml
• Lemon juice - 1 tbsp a spoon
• Salt to taste
• Pepper to taste

Cooking steps:

Break eggs into a bowl, add mustard, you need very little

Whisk the contents of the bowl in a convenient way for about 2 minutes

Continuing to beat, pour in vegetable oil in a thin stream

You should get a light, thick mass. At the very end, add lemon juice, salt to taste, mix.

Sprinkle the finished sauce with black pepper and can be served. Enjoy your meal!

Homemade mayonnaise without eggs

I don't think it's worth talking about the benefits of home-cooked food. In addition, the taste of homemade sauces is several times better. But many are afraid to make mayonnaise at home due to the use of raw eggs due to the risk of contracting salmonella. I bring to your attention a recipe without eggs, no less delicious homemade sauce.

We will need:

• Milk - 100 ml
• Vegetable oil - 200 ml
• Mustard - 1 tsp
• Garlic - 1-2 cloves
• Salt - ½ tsp
• Lemon juice - 1-2 tbsp. spoons
• Sugar - 1-2 pinches
• Turmeric or saffron - to taste

Cooking steps:

It is advisable to get the products for making mayonnaise out of the refrigerator in advance so that they have the same temperature

Combine milk and vegetable oil in a mixing bowl with a blender. Begin to beat a little

Be sure to beat at high speed until a fluffy homogeneous mass

Then add the garlic cloves to the bowl. Whisk again with a blender

Pour lemon juice into the mass, mix

After a short period of time, a dense homogeneous mass will turn out - the mayonnaise can already be considered ready. Add black pepper to taste, salt, sugar. Beat the mass one more time

Turmeric or saffron will give your sauce a more familiar yellowish color, but this is an optional ingredient. You can also add herbs of your choice.

Eat with pleasure without harm to health, bon appetit!

Ideal for appetizers and salads. Beautiful color, dense consistency, and the aroma is simply incredible. It will take a minimum of time, and you will get the maximum pleasure.

We will need:

• Quail eggs - 5-6 pcs.
• Vegetable oil - 150 ml
• Lemon juice - 1 tbsp. a spoon
• Dry mustard - to taste
• Salt - a pinch
• Bulgarian pepper - slice
• Greens to taste

Cooking steps:

Break eggs into a bowl, add a little salt

Begin beating eggs, pouring in a little vegetable oil

The final touch, add slices of chopped bell peppers, chopped herbs, absolutely any that you like will do. Grind the sauce until smooth

You should get such a beautiful color of homemade mayonnaise, which you can immediately use for salads or snacks. It is imperative to store the sauce in the refrigerator for no more than two days.

Enjoy the taste and aroma, bon appetit!

Homemade basil mayonnaise

A very tasty sauce that is perfect for dressing salads or for meat. Basil can be used both fresh and dried.

We will need:

• Chicken eggs - 2 pcs
• Mustard - 1 tsp
• Lemon - slice
• Basil - to taste
• Vegetable oil - 200 ml
• Salt to taste
• Pepper mix to taste

Cooking steps:

Break the eggs into a glass for beating with a blender. Add mustard, salt, basil

Squeeze the juice from a lemon wedge

Whisk the mass well, pouring in vegetable oil in small portions. As a result, a sufficiently dense mass should be obtained, homogeneous in its structure.

Treat your family and friends. Bon Appetit!

Delicious spicy homemade mayonnaise will surely win your heart. Cook it for just a couple of minutes, maybe a little more. The benefits from it are much more than from the store version.

We will need:

• Quail eggs - 4 pieces
• Vegetable oil - 100 ml
• Salt - a pinch
• Mustard - 1 tsp
• Citric acid - a pinch
• Pepper mix to taste

Cooking steps:

First, break eggs into a bowl, add a pinch of salt to them

Pour oil into the bowl, but not all the required amount at once, but in small portions. Beat the mass with a blender

The more vegetable oil, the thicker the consistency of the mayonnaise.

You should end up with such a sauce, pour a mixture of ground peppers on top, you can decorate with a sprig of herbs.

Good luck and bon appetit!

Diet mayonnaise recipe on boiled yolks

It's no secret that mayonnaise is a very high-calorie sauce. But what if you really want to, and you are watching your figure. The answer is simple - make the sauce yourself. I specially found for you a low-calorie version of your favorite sauce.

We will need:

• Boiled yolks - 2 pcs
• Kefir - 3 tbsp. spoons
• Apple cider vinegar - 3-5 drops
• Granular mustard - 1 tsp
• Salt to taste
• Ground black pepper - to taste
• Greens to taste

Cooking steps:

Transfer the boiled yolks to a bowl and crush them well into small crumbs. You can use a pestle for these purposes.

Pour kefir into the yolk mass, it is better if it is at room temperature and with a low proportion of fat

Add the remaining ingredients to a bowl: salt, pepper, mustard, herbs, vinegar. Mix the contents of the bowl thoroughly until smooth

Light, tender and delicious sauce is ready. Eat with pleasure!

Olive mayonnaise

My favorite homemade sauce recipe. A very versatile mayonnaise, even in a salad, even for dumplings and so on. Do not be surprised at the high oil content, in the store version it is not less.

We will need:

• Chicken egg - 1 pc
• Salt - 1 tsp
• Olive oil - 50 ml
• Vegetable oil - 200 ml
• Mustard - 1 tsp
• Lemon juice or vinegar - 1 tsp

Cooking steps:

Beat the egg in a glass with a blender, adding salt at once. Then pour in the olive oil, mustard. If desired, you can add garlic for flavor, one clove will be enough

Then, gently, while continuing to beat, pour in the vegetable oil in small portions. Beat until the mass thickens, usually it takes several minutes. Add lemon juice, mix and your sauce is ready to serve.

Bon appetite!

Video recipe for mayonnaise "Provencal"

Good luck in cooking!

Most often, it is very easy to prepare what we find difficult. This directly applies to mayonnaise. Cook more often for yourself and your loved ones.

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, from whole eggs, there is mayonnaise without eggs at all, as well as a vegan sauce, which is not at all mayonnaise, but it is still called that. Several very popular sauces are prepared on the basis of mayonnaise.

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

Ingredients

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

Preparation

Big photos Small photos

To make mayonnaise, you need a mixer or blender and deep dishes (a bowl or glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both yolk and protein. Break the egg into a bowl.



Turn on mixer to medium speed. Beat the egg until smooth.



Add vegetable oil in a thin stream (in very small portions). Pour in the next portion of oil after the previous one has been well beaten. Increase mixer speed to maximum.



As you beat it, the mass will change color, become thick, homogeneous. Beat the mayonnaise until the mass thickens evenly to the desired consistency. If the mayonnaise is thin, add a little more oil and whisk more.

French chefs claimthat it is necessary to whip homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the true taste of Mayon sauce (this is the full "name" of the well-known sauce).



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

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



Pour in a little lemon juice or vinegar to give the mayonnaise its characteristic taste.



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



That's it, the 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 with a mixer. It seemed to me that it is a little faster, the result is the same.

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

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

For homemade mayonnaise to whisk quickly, all foods must 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 only good when it is very fresh, and the shelf life does not exceed a day in the refrigerator. On the other hand, oil 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 French cooks conceived it in the 18th century.

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

Feel free to experiment, try different recipes, and you will definitely find the one that will become your favorite!

Homemade mayonnaise recipes

Combine seasonings with mayonnaise for different flavors and for different dishes.

• Chili mayonnaise good for fried foods: add a few jalapeno stigmas to the sauce and stir well. Adjust the pungency to your liking.

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

• With seafood, ham and rice: mayonnaise with fresh basil (pre-chopped).

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

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

• Celery mayonnaise suitable for all meat and fish dishes. Use the root: boil and then grind.

• Curry mayonnaise is versatile, goes well with any food, 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 wide variety of products, and many unexpected combinations will surprise you with their originality and sophistication of taste.

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

Remember to combine mayonnaise with other ingredients and season it with salt and pepper.

And the last thing: if store-bought mayonnaise, especially of unknown origin and composition, is not shown to all people, homemade mayonnaise, made from fresh and high-quality products, is useful, including for children.