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 running bowl, in a couple of minutes you will be able to 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 will not lose his high taste, 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:

Time for preparing: 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. If you follow the step-by-step description, everyone will succeed 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. You can add any spices to the basic set of products, thanks to which the 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 you prepare a delicious mayonnaise in a few minutes, which 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.

We need the freshest eggs with a rich yolk color.

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 products, a light-colored product is obtained. 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.

We are waiting for your comments and ratings - this is very important for us!

Hello, dear readers and readers!

Surely you have heard more than once about the dangers of mayonnaise for humans, because this product contains (the accumulation of which in the body leads to serious diseases), preservatives, stabilizers, flavor enhancers, food colors, flavorings.

A real chemical weapon against the body!

But in the modern world, not a single feast is complete without this product of the food industry: it is seasoned with salads, used for baking meat dishes.

However, according to the rules of PP (proper nutrition), mayonnaise is in the top five products that are banned. And this is not at all surprising.

What should lovers of this sauce do, who cannot simply refuse mayonnaise dressing of their dishes?

Solution found! This is the preparation of mayonnaise with your own hands from improvised products at home.

And I want to present you the simplest recipe for homemade mayonnaise, which the most ordinary hostess can handle, and its preparation will take no more than 5 minutes.

Save to your notes and feel free to use!

What do you need to make homemade mayonnaise?

In order to make mayonnaise at home, you will need the following ingredients:

• refined sunflower oil - 150-160 ml;
• chicken egg - 1 pc.;
• lemon juice - 1 tablespoon;
• refined sugar - 1 teaspoon;
• salt - 0.5 teaspoon;
• table vinegar 9% - 1 teaspoon (optional);
• thick mustard - 1 teaspoon (optional, instead of vinegar).

The last two ingredients - vinegar and mustard - are optional and even somewhat undesirable. Why once again burn the stomach and disturb the pancreas? And if you are still a fan of "thrills", use only one of these two products.

All products to make mayonnaise must be at the same temperature. That is, eggs that are stored in the refrigerator will need to be warmed up in the palms of your hands or laid out on the table a couple of hours in advance.

The ingredient list above lists one egg as this mayonnaise recipe is for one to two servings. So one egg can simply be warmed up in the palms, one or two minutes should be enough.

For whipping, you will need an immersion blender or mixer, as well as a deep container.

A simple mayonnaise recipe: cooking procedure

Following the order in the preparation of homemade mayonnaise is very important. After all, you want to end up with a real thick mayonnaise, and not a liquid consistency.

How to make homemade mayonnaise? To do this, you need to clearly follow the plan and remember some nuances:

1. At the beginning, you need to put 1 tsp in a deep bowl. sugar and 0.5 tsp. salt, then pour 1 tbsp. lemon juice and mix it all up.
2. Next, sunflower oil is poured into the bowl - 150-160 ml (measuring cup to help).
3. And at the very end, a chicken egg is added, and the yolk, and protein.
   You need to try to keep the yolk whole and round.
4. When using an immersion blender (and this is desirable), you need to put it with the cutting round part directly on the yolk, that is, completely close it.
   The mixer will also need to hit directly on the yolk.
5. It remains only to turn on the blender or mixer at full power and watch how the mixture in the bowl instantly becomes whiter and whiter.
6. Whisk for 2 minutes.
7. Enjoy the result.

After checking for taste, you can add a little salt, sugar or lemon juice, and beat a little more.

How long can you keep homemade mayonnaise in the refrigerator?

Since the homemade mayonnaise recipe does not contain preservatives, the finished product can be stored in the refrigerator for no more than 3 days. And the more eggs used in cooking, the shorter the shelf life will be, since raw eggs are used, which can lead to poisoning.

Therefore, it is worth preparing such mayonnaise only for a one-time occasion, for today and for now.

homemade mayonnaise calories

Since this mayonnaise recipe involves the use of sunflower oil, it cannot be called low-calorie. There are 615 kcal per 100 g of product. Below is a detailed table for calculating the energy value of mayonnaise:

Yes, homemade mayonnaise is far from a dietary product. But you will not eat it with spoons, but only lightly season your favorite dishes with it.

Therefore, as a safe dressing option (compared to a purchased counterpart), this homemade mayonnaise recipe is a real salvation for housewives who take care of their health.

Use, cook with pleasure and be healthy and beautiful!

Forward to slimness!

Do you want to lose weight without dieting? Need help and moral support on the way to a healthy and slim body?

Then let's get acquainted 🙂 My name is Daria Khimchenko and I am the author of the project and part-time certified nutritionist-nutritionist.

Write me a letter with your goals and the note "Forward to slimness" on the e-mail

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

In our time, the production of mayonnaise by industrial means, thanks to modern technology of preparation and polyethylene packaging, has reached an unprecedented scale both in terms of assortment, and in price, and in terms of tartar-type fillers. But the same widespread use in the production of all kinds of additives and emulsifiers, storage stabilizers, all kinds of "E", increases the interest of home cooks in making mayonnaise at home, where only natural ingredients are used, because of its excellent taste and first freshness, even despite a significant reduction in its shelf life in the refrigerator.

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

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

Supporters of home-made mayonnaise unanimously declare that its only drawback is the time spent, which is more than offset by undeniable benefits in the end. And as for reducing the shelf life, you need to do so much to use it quickly. You can cook homemade mayonnaise using modern fashionable DEVICES or the old way - an ordinary whisk. They say that for some reason it turns out tastier.

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

Ingredients for making classic mayonnaise at home:

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

According to the home recipe, classic mayonnaise is prepared as follows:

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

We remind you that you need to store homemade mayonnaise, in which there are no storage stabilizers, for a very short time and strictly in the refrigerator - the product is perishable.

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

Ingredients for making mayonnaise from whole fresh eggs:

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

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

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

Keep refrigerated. Connoisseurs of haute cuisine argue that such a high-speed method of beating mayonnaise worsens its taste.

Homemade milk mayonnaise recipe

Mayonnaise from milk also has a place to be. In the process of whipping, milk in contact with other prescription ingredients becomes really thick, without losing any of its taste compared to its traditional varieties.

Milk mayonnaise ingredients:

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

According to the home recipe, mayonnaise from milk is prepared as follows:

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

And milky, without the participation of eggs, pleasant mayonnaise will not yield to its classic version either in appearance or taste. How is this suitable for those to whom eggs are contraindicated for any reason.

Homemade mayonnaise with quail eggs

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

Ingredients for making homemade mayonnaise on quail eggs:

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

According to a homemade recipe, mayonnaise on quail eggs is prepared as follows:

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

Ready mayonnaise should be placed in the refrigerator to cool and thicken. If it is not used completely, then continue to store it again in a refrigerator.

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

Ingredients for making simple homemade mayonnaise:

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

According to a simple recipe for homemade mayonnaise, cook like this:

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

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

At first glance, most recipes for making homemade mayonnaise are very simple and similar - and rightly so. Why are some people not doing well? With all the simplicity of home-made production of this popular sauce, it is very important that all the ingredients for its preparation are fresh and always at room temperature so that the mayonnaise whips up quickly and magnificently.

• To prepare spicy mayonnaise, ready-made mustard, most often recommended in recipes, should be replaced with fresh mustard powder, which will bring the desired sharpness and real smell of natural mustard into it.
• To avoid some bitterness of homemade mayonnaise, it is better to introduce sunflower and olive oil in equal proportions. This will reduce the natural bitterness of the olive oil.
• The density of homemade mayonnaise is determined by the amount of sunflower oil poured in when whipping it and the intensity of whipping - do not be afraid of density. It can be corrected by adding a small volume of water at room temperature to the sauce, followed by mixing the entire mass.
• We remind you of the permissible shelf life of homemade mayonnaise in the refrigerator: no more than 4 days. Given this circumstance, make such an amount of homemade mayonnaise sauce that it is completely used up during the specified period.
• If you had to make mayonnaise from eggs with a pale yolk color, from which the mayonnaise will turn out whitish, then you can tint it by adding one pinch of ground turmeric, but do not overdo it - the color may turn out to be too bright yellow.

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

• Salt should be introduced minimally and it is better to use extra or ordinary finely ground table salt. Sugar also cannot be overdosed and it is better to use powdered sugar.
• To acidify homemade mayonnaise, you can use fresh lemon juice or table vinegar, as directed in the recipe. Mustard is an optional ingredient, for an amateur, and for creating Provencal mayonnaise.
• Various additives can be added to ready-made mayonnaise: finely chopped pickled cucumbers, olives, black olives or spices according to preference.

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

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

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

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

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

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

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

Greetings, friends! Today my story is about homemade mayonnaise from a whole egg, which I cook with a mixer.

I assure you, the recipe is very, very simple - if you have a mixer, then everything will certainly work out.

It is better to take a high container for whipping mayonnaise, but so that the whisks of the mixer can easily enter it. For this purpose, I successfully exploit my husband's half-liter mug, from which he likes to drink tea. Don't worry about your husband - he has several of these mugs of all colors ... no, not rainbows, there are some other associations here.

Well, about homemade mayonnaise with a mixer, then. You can store it in the refrigerator for no more than two days, and it is allegedly not suitable for baking something in the oven (theoretically, but it’s somehow not fate to try everything - I’ll try it today, then I’ll report back), only for salads, etc. .P.

To create homemade mayonnaise, we need: mail:

• 1 egg (yeah, yolk and white), room temperature
• 1 cup (200-250 ml) unscented sunflower oil
• 0.5 teaspoon mustard (I usually use dry)
• 0.5 teaspoon sugar
• 0.5 teaspoon salt
• 1-1.5 teaspoons of vinegar 6% (I have had apple cider all my life)

Homemade mayonnaise, cooking with a mixer:

1. Wash the egg with warm water and let it lie down for a while so that it warms up and becomes room temperature.
2. Carefully break the egg into a dry container so as not to damage the yolk.
3. In the same container, add sugar, salt, mustard and vinegar.
4. We drip the yolk on the head about half a teaspoon of vegetable oil (it should not be cold either).
5. Immerse the mixer in this case and start beating at the highest speed. The formation of an emulsion should begin - a liquidish substance of an opaque "mayonnaise" color.
6. Now, without stopping beating, in small portions, in 8-10 doses, add the oil. The more oil, the thicker the final mayonnaise.
7. It takes a maximum of a couple of minutes to make homemade mayonnaise with a mixer. By volume, it turns out 250-280 ml. If you need more mayonnaise, double the amount of products.

Homemade mayonnaise is very easy to prepare with a mixer, and it’s not more difficult with a blender, however, there is a slightly different technology for a blender, but more on that some other time.

It is very good to fill all kinds of mayonnaise with this mayonnaise, especially vegetable ones. Remember, not so long ago I talked about

Let's not remember the beautiful legend about the creator of maoinez? Everyone already knows that its first preparation is attributed to France. Let's just talk about how to make homemade mayonnaise. After all, there are so many recipes today that it is even impossible to study them like this - at one time.

Pleasantly pleased with the simplicity of the process of making mayonnaise at home, and the presence, in addition to the basic, unusual ingredients. But the best thing about all this is that you know what this delicious sauce is made of and that it is tastier than anything in the world.

Secrets of making homemade mayonnaise

• Be careful.
• Be patient.
• Follow instructions.
• Feel free to experiment with ingredients.
• Take ingredients at room temperature.
• Oil can be in a mixture - sunflower with olive oil.
• Pour a little warm water into very thick homemade mayonnaise and whisk again.
• Instead of lemon juice, you can pour in vinegar (wine, apple, table).
• The oil is poured in a thin stream - if it is not enough, the mayonnaise will turn out to be liquid.
• Keep homemade mayonnaise in the refrigerator for no more than a week.

The most delicious Provencal mayonnaise - a step by step recipe with a photo

Delicate and tasty "Provencal" is prepared easily and simply. The main thing is to keep the proportions and have a good submersible blender. So let's cook!

Ingredients

• Egg - 1 pc.
• Olive oil - 160-200 ml
• Lemon juice - 1 teaspoon
• Mustard - 1 teaspoon
• Sugar - 0.5 teaspoon
• Salt - 0.5 teaspoon

The classic recipe for making homemade Provencal mayonnaise

First, prepare all the ingredients to put one by one into the blender bowl. Let's start with the lemon. Let's squeeze out the juice. If there is no lemon, then you can pour in ordinary vinegar.

Step 1. Squeeze out the lemon juice

This recipe contains raw eggs. Make sure they are fresh. I say - fresh, because you can take not 1, but 2 and 3 eggs, adding other ingredients proportionally. Let's break an egg into a bowl.

Step 2. Drive in an egg

How much salt and sugar to put? Try following the recipe first. If anything, then next time you can either reduce or add. In the meantime, mix dry ingredients.

Step 3. Add salt and sugar

Mustard will give the mayonnaise a piquancy. Next time you can add Dijon mustard. And now we will separate the required amount.

Step 4. Mustard

Let's prepare the blender. Let's put an egg in it. Pour sugar and salt. Let's add mustard.

Step 5. Mix the egg, sugar, salt and mustard

Now our task is to beat this mass well. To what state? Until there are bubbles and everything is mixed.

Step 6. Whip the products

So, all the ingredients are mixed. Oil line. Let's start pouring it into the bowl gradually. Attention - the trickle must be thin!

Step 7. Pour in the oil

Got runny mayonnaise? Add just a little bit of oil. And beat again until smooth, once the desired consistency is reached. But even not quite thick mayonnaise you will like it!

Step 8. Mayonnaise "Provencal" is ready

Despite the fact that we have now applied the classics, let's see what else can be cooked.

Quick recipe for lean mayonnaise with peas

Yes, there are people among us who respect church traditions and fast. Don't believe that you can make delicious mayonnaise without using eggs? Let's check!

Ingredients

• Pea flakes - 1 tbsp
• Water - 6 tbsp.
• Vegetable oil - 200 g
• Salt - 1 tsp
• Ground black pepper - 0.5 tsp
• Sugar - 1 tbsp.
• Vinegar - 1 tbsp.
• Mustard - 2 tsp

Simple preparation of lean mayonnaise with peas - personally verified

Pour boiling water over pea flakes and boil until soft. Or take regular peas, pea flour. Beat the mixture to make a mass resembling jelly. Gradually pour in the oil. Pour this mass into a blender and beat. Then add bulk ingredients, and then mustard and vinegar. Continue whisking. Try what happened.

Genius recipe for homemade mayonnaise with dill

The taste is pleasant. The aroma is amazing.

Ingredients

• Eggs - 2 pcs
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Ground pepper - 0.5 tsp
• Mustard - 1 tsp
• Lemon juice - 2 tsp
• Vegetable oil - 250 ml
• Dill sprigs - 2 pcs

Cooking delicious and fragrant mayonnaise with dill

Everything is simple. But this type of mayonnaise is better to use immediately. And then the taste will change. So, let's beat the eggs into the blender bowl. Pour spices, put mustard, pour oil and lemon juice. Let's whip the mass at maximum speed. Once the sauce thickens, chop the dill very finely and add to it. Stir again and serve right now!

Mayonnaise in French - my best recipe

Amazing sauce. Because there is broth here. Which is better to take? It's up to you!

Ingredients

• Vegetable oil - 650 g
• Eggs - 3 pcs
• Broth - 250 ml
• Vinegar 9% - 30 g
• Sugar - 30 g
• Salt - 10 g

French delicacy mayonnaise

We use yolks with yolks, rubbing them thoroughly with lemon juice or vinegar (we take a few drops). Then add the mustard and continue whisking. Now that these components are connected, hold the whisk in the same direction. Because we are now pouring a thin stream of oil. The sauce usually thickens quickly. Therefore, as soon as this happens, we dilute it with the remaining portion of vinegar and broth. Rub further until the mass becomes homogeneous. Add sugar and salt, and complete the process!

Cook different dishes with mayonnaise. These are appetizers, and sandwiches, and salads, and even soups, when they need to be seasoned like okroshka, and so on.