How to make mayonnaise at home with a blender. Best homemade mayonnaise video recipes

Mayonnaise is the most popular sauce in the world today. They are seasoned with salads, served with side dishes and even added to desserts. Learn to cook it with us, the taste will pleasantly surprise you.

It is much easier for our people to buy a package of this sauce in the store than to cook it at home on their own. Although it will take five minutes on the strength, it is still difficult for someone. And in vain.

As they say, only God knows what is in the composition. shop product. And this should already encourage you to cook. homemade sauce. Do you think it's useful?

And the sauce that you cook with your own hands will definitely turn out to be of high quality. At least because you will know what is included in its composition. Moreover, you will be sure of the quality of all products.

If the composition of mayonnaise should include yolks or whole eggs, then it is important to know that only dry yolk is in the purchased package.

Yes, and there is much less of it in the sauce than it should be. In addition, in such a sauce, not just a lot of water, but it makes up most of the sauce. And if you have ever cooked it, then you know that 80% of the sauce should be oil.

Convincingly or are you still in doubt about what you need to cook yourself? If yes, then just remember the reverse side of the mayonnaise package: preservatives, stabilizers, emulsifiers, dyes. These components in the composition will definitely not bring any benefit to your body.

From here you can take the recipe for Sunflower salad with chips

Classic recipe

• 260 ml of oil (vegetable);
• 5 g mustard;
• 1 egg;
• 15 ml lemon juice.

Calories - 610.

How to make mayonnaise at home:

How to make mayonnaise on yolks with a blender

• 5 g mustard;
• 3 yolks;
• 2 g salt;
• 4 g sugar;
• 160 ml of vegetable oil;
• 25 ml lemon juice.

Calories - 656.

Action algorithm:

1. Place mustard in a deep container, add yolks, salt and sugar to it;
2. Beat the mass well to become homogeneous;
3. Start adding oil one tablespoon at a time, bringing the mass to uniform consistency;
4. When the mass has become homogeneous, pour in the leftovers and thoroughly beat the sauce;
5. At the end, add citrus juice and beat everything again with a blender.

• 2 g of sugar substitute;
• 30 ml of vaseline oil;
• 5 g mustard;
• 3 g salt;
• 1 chicken egg;
• 15 ml lemon juice.

Cooking time - 10 minutes.

Calories - 199.

The process of preparing homemade mayonnaise according to Dukan:

1. Break the egg into a bowl and beat it well with any improvised tools;
2. Gradually begin to pour in the oil, without ceasing to beat the mass;
3. When the sauce has a uniform color and consistency, add citrus juice;
4. Mix the ingredients and add them with a sugar substitute, mustard and salt;
5. Beat the sauce again and it's ready.

How to make mayonnaise with mustard powder mixer

• 215 ml of oil;
• 1 egg;
• 5 g sugar;
• 30 ml lemon juice;
• 3 g salt;
• 5 g mustard powder;
• 1 pinch of black pepper.

Cooking time - 10 minutes.

Calories - 479.

Sequencing:

1. Break an egg into a container for preparing the sauce and immediately add sugar, citrus juice, salt, mustard and black pepper to it, that is, all but one important ingredient;
2. Start whipping all this mass with an immersion blender until smooth;
3. Gradually begin to pour in the oil into an already homogeneous mass and do not stop whisking it;
4. When all the components are combined together, the mayonnaise can be considered ready.

Recipe for mayonnaise in milk at home

• 315 ml of any oil;
• 5 g mustard;
• 160 ml of milk;
• 3 g salt;
• 5 g sugar;
• 15 ml lemon juice.

Cooking time - 5 minutes.

Calories - 495.

Cooking:

1. Pour milk and butter into a bowl to create mayonnaise;
2. Start whipping the ingredients until thick, repeating the movements up and down with the blender;
3. Next, remove the immersion blender from the sauce to supplement it with salt, sugar, mustard and lemon juice;
4. Beat the mass again to get a now uniform taste;
5. When the goal is reached, the sauce is ready.

Spicy garlic mayonnaise

• 3 pieces of garlic;
• 2 eggs;
• 10 g of sugar;
• 5 g salt;
• 10 ml apple cider vinegar;
• 345 ml of oil.

Cooking time - 10 minutes.

Calories - 572.

Procedure:

1. Peel the garlic, place it under a press and then immediately into the bowl;
2. Break eggs into garlic, add sugar and salt;
3. Pour in the vinegar and beat with an immersion blender until smooth;
4. After that, start pouring in the oil in a thin stream and do not stop whisking the sauce at this time;
5. It is necessary to ensure that the tastes and aromas mix and become one.

How to make homemade yogurt mayonnaise

• 120 ml of yogurt;
• 1 lemon;
• 2 yolks;
• 110 ml of oil;
• 10 g mustard.

Cooking time - 10 minutes.

Calories - 262.

Cooking method:

1. Squeeze about one tablespoon of juice from a lemon and pour it into a container;
2. Place the yolks to it, add salt and sugar and put mustard with yogurt;
3. Use a blender or whisk to bring the mass to uniformity;
4. Then start adding oil, slowly pouring it into the container, while whisking;
5. When the sauce becomes smooth and thickens, it is ready.

Homemade mayonnaise with quail eggs

• 4 quail eggs;
• 220 ml olive oil;
• 5 quail yolks;
• 20 ml lemon juice;
• 5 g Dijon mustard.

Cooking time - 5 minutes.

Calories - 616.

Cooking method:

1. Break the eggs into a bowl, add them to the yolks;
2. Beat it all with a whisk in a light foam;
3. Pour citrus juice, put mustard;
4. Next, beat all the ingredients with a blender until smooth;
5. One spoon at a time, start adding oil, without ceasing to beat the sauce;
6. When the mass has already become homogeneous, you can pour in the leftovers and beat until thick;
7. At the end, add salt and sugar to taste, you can even black pepper;
8. Beat and taste, if necessary, add more specific ingredients.

Recipe for homemade mayonnaise with boiled yolks

• 4 boiled yolks;
• 15 ml of vinegar;
• 7 g salt;
• 430 ml of oil;
• 5 g sugar;
• 10 g mustard.

Cooking time - 30 minutes.

Calories - 647.

Cooking method:

1. Place egg yolks in a bowl for making mayonnaise;
2. Add sugar and salt and use a fork to grind the ingredients into a paste;
3. Start whipping the yolks, adding a little oil to them;
4. When half is already poured in, add vinegar and continue to beat the future sauce;
5. Next, pour in the rest of the oil and bring the mayonnaise to a density;
6. When it's ready, stir in the mustard and you're done.

Ways to solve possible problems

One of the most common problems in making mayonnaise is that the sauce gets too thick. It's all about the oil, of course. It is this that makes the mass dense, thick and heavy. Therefore, if you “overwhipped” the mass, you need to add literally a little boiled water to make it more fluid.

And, of course, the other side of the coin. Where without her? It often happens that the mass is not too thick, but, on the contrary, too liquid.

In this case, as you might have guessed, you need to add more oil. But pour it carefully and little by little, so as not to overdo it.

Well, the most popular problem of the sauce is that it exfoliates. Why? The main reason is that all the ingredients are immediately placed in a container and they try to beat it all. Here is the main mistake. We've talked about this in every recipe, but it's probably worth repeating.

Oil is added little by little or at the end, when all the components have already turned into a homogeneous mass.

Recipes are recipes, and mayonnaise after cooking is a must-try. Do not forget that each of us has our own taste and salt, for example, it may turn out to be too little or, conversely, a lot.

To avoid this, add spices to taste. It's better to add a little more than to throw it all away because of the spoiled taste.

If we convinced you that the sauce needs to be able to cook at home, then immediately choose one of the recipes to try. Then try the next one, and so on, to find your favorite on our list.

Another homemade mayonnaise recipe is in the next video.

To prepare 250 grams of mayonnaise, we need:
-1 chicken egg;
-1 teaspoon of salt (incomplete);
-1 teaspoon of sugar;
-1 teaspoon mustard (not dry);
-1 teaspoon of vinegar;
-250 grams of vegetable oil.

The density of mayonnaise will depend on vegetable oil. The more it is, the thicker the mayonnaise. A blender helps me in making homemade mayonnaise. So let's get started.

Break an egg into a bowl, add salt, sugar, mustard and vinegar. Beat with a blender for about thirty seconds. Without stopping the blender, pour in a thin stream vegetable oil. The mass gradually begins to thicken.

It is necessary to beat until the vegetable oil is completely dissolved in the mass. The total cooking time is approximately one and a half minutes. And all homemade mayonnaise"Classic" is ready.

Pay attention to its density, it practically does not lag behind a spoon.

You can also prepare mayonnaise for every taste. For example, olive oil is made from olive oil instead of vegetable oil. Homemade mayonnaise will keep in the refrigerator for up to ten days. A video is attached to the recipe, you can see step by step how to make homemade mayonnaise "Classic". Enjoy your meal.

It is almost impossible to overestimate the popularity of mayonnaise sauce. Indeed, can you imagine festive feast without delicious salads generously seasoned with mayonnaise? And in our daily menu, most of us use this delicious sauce with considerable pleasure. And contrary to all the groans of nutritionists, there is nothing to worry about. It's all about what kind of sauce can really be called mayonnaise. Unfortunately, almost any purchased mayonnaise, prepared in industrial conditions, mayonnaise is not. In beautiful packages, we are most often offered a dubious mixture of thickeners, stabilizers, flavors, preservatives, etc. But real mayonnaise consists only of vegetable oils, egg yolks, lemon juice or vinegar and a small amount of spices. Sounds very different, doesn't it? And yes, the taste is very different. Real mayonnaise, a wonderful invention of French culinary experts, is really very tasty, tender, nice sauce, which is ideal for many cold and even some hot dishes. But you can try real mayonnaise only by preparing it with your own hands. That is why today we invite you to learn and remember with us how to make mayonnaise at home.

The traditional mayonnaise sauce recipe is very simple. This is a water-fat emulsion consisting of 80% vegetable fats, 15 - 19% fresh egg yolks, a spoonful of vinegar and seasonings to taste, depending on which dish this mayonnaise will be served with. In itself, the preparation of this sauce is also not fraught with any special difficulties. It just takes a little patience and precision. But the result always literally amazes those who cook and try real homemade mayonnaise for the first time. tenderness and taste qualities homemade mayonnaise is so different from the taste of the usual purchased sauce that from now on you will definitely want to cook your own mayonnaise more and more often, truly delighting your loved ones delicious meals, tinted and complemented by the taste of the real french sauce. And it’s worth putting a little imagination, and you can easily create a whole palette of various sauces that are ideal for each specific salad, for each dish that you cook. It is enough to add a little spicy vegetables or herbs, spices and spices, and your mayonnaise will sparkle with hundreds of new shades of taste and aroma; just change the recipe a little, adding yogurt, lemon juice or even water, and the fatty sauce will become much lighter, more tender and less caloric.

And yet, despite all the seeming simplicity, the preparation of mayonnaise requires knowledge of small culinary tricks and secrets that will help you avoid common mistakes and will not let spoil this delicious and delicate sauce.

Today "Culinary Eden" carefully collected and recorded for you all the most important tips and culinary secrets thanks to which even quite inexperienced housewives can easily understand how to make mayonnaise at home.

1. First of all, a couple of words about what kitchenware you will need to make homemade mayonnaise. The easiest way to make mayonnaise is with a mixer or blender. But keep in mind that such mayonnaise usually turns out to be somewhat coarser than hand-made sauce. If you want to cook real mayonnaise according to all the rules, then you will definitely need not too wide, but deep non-metallic dishes. It is best to cook mayonnaise in a glass or porcelain dish. Metal glasses or bowls are bad because acids added during cooking are sure to oxidize the metal, which can give your sauce an unpleasant aftertaste. In addition, you will need a good whisk for whisking and a convenient dish with a thin spout so that you can carefully pour in the oil in as thin a stream as possible.

2. The basis of mayonnaise sauce are vegetable oils. And the choice of these oils must be approached with special care. The main part of the mayonnaise oil fraction should be high-quality refined deodorized oils. Before you start preparing your sauce, be sure to smell and taste a drop of oil. Remember that even slightly rancid oil or an oil that has even the slightest shade of foreign smell is completely unsuitable for making your sauce. good oil for mayonnaise it should be crystal clear, absolutely odorless. In addition to the base deodorized oil, you can add to your sauce not a large number of aromatic oils. Most often, olive oil is used for this. Choose the best, highest quality extra virgin olive oil, but add very little, literally one tablespoon per 100 ml. base oil. Too much olive oil won't make your mayonnaise any better, but it will ruin it, giving the sauce an unpleasant bitterness.

3. The second largest, but not least, ingredient of real homemade mayonnaise is, of course, fresh egg yolks. And here your choice should be not only careful, but also extremely careful, because you will add the yolks to mayonnaise raw. This means that you must be completely sure that both the chickens and the eggs themselves have gone through the toughest veterinary control and definitely not contaminated with salmonella. Of course, eggs from under a domestic chicken are much tastier than eggs shop. Still, feel free to demand veterinary certificates from sellers in the market or on farms. Not just the taste of your sauce depends on it, your health depends on it. Be sure to check the freshness of the eggs you bought. Fill a deep saucepan with water and dip the eggs into it: immediately take away the floating eggs - their freshness is already in great doubt. Break each egg and separate the yolk into a separate bowl, check its freshness by inspecting it and smelling it, and only then transfer it to the rest of the prepared yolks.

4. And yet sometimes the desire to cook as much as possible delicious mayonnaise conquers all our fears, and we buy eggs from a familiar village grandmother. Of course, in this case, there is no question of any veterinary certificates, and we just hope that the eggs from the village chicken will not only be very tasty, but also quite safe. In this case, it does not hurt at all to protect yourself and your relatives not only with hope, but also with a small culinary trick. Separate the yolks from the proteins, mix them with a small amount water and lemon juice or vinegar, place in a small saucepan, arm yourself with a kitchen thermometer and heat the yolks in a water bath to 65 ° C, stirring and grinding constantly. Watch carefully so that the yolks do not begin to curl and thicken. As soon as the temperature reaches 65°, immediately remove the saucepan from the water bath and plunge into cool water.

5. The third obligatory component of mayonnaise is acid. It can be freshly squeezed and filtered lemon juice or vinegar. The acid not only helps to stabilize the emulsion of the sauce, but also serves as a natural preservative that will allow you to store your mayonnaise for several days. The most tender and delicate taste is obtained from mayonnaise cooked with lemon juice. If you prefer a sauce similar to the Provencal store, then you can safely use vinegar. Natural apple or white wine vinegar is best, however, a drop of fragrant balsamic or red wine vinegar also does not hurt, giving your sauce a special touch of aroma and homemade charm. But from the use of white table vinegar or divorced vinegar essence it is better to refuse at all. Such vinegar will give your mayonnaise a too rough, pungent smell, clogging not only the taste of the sauce itself, but also the dish seasoned with such sauce.

6. Having understood the theory, it's time to move on to practice! Let's try to make real homemade mayonnaise in the traditional way. manually. Take it out of the refrigerator in advance and let it warm up to room temperature all the sauce ingredients! Place two chicken yolks in a glass bowl, add 2 tbsp. tablespoons of finished table mustard, a pinch of salt and a pinch of black pepper. Beat thoroughly with a whisk until smooth homogeneous mass. Continuing to beat, add 1 tbsp. a spoonful of lemon juice, pouring it in a very thin stream. Stir everything again until smooth. Continuing to beat the sauce with a whisk, take a dish with 350 ml in your other hand. vegetable oil and start adding it literally drop by drop, whisking constantly. In no case do not rush and do not pour in a lot of oil at once - the sauce will immediately fall into fractions, and you will have to start all over again. If you did everything right, then at the end of whipping, all the butter with yolks will turn into a homogeneous thick emulsion. Add another tablespoon of lemon juice or aromatic vinegar to the sauce and mix thoroughly. Your sauce is ready!

7. Too difficult for the first time? No problem. Let's arm ourselves with a tabletop blender and prepare an easier version of homemade mayonnaise. Place two chicken or seven quail yolks in a blender bowl. Add 1 tbsp. a spoonful of mustard, 2 tbsp. tablespoons lemon juice or vinegar, ½ teaspoon salt and ½ teaspoon black pepper. Scroll everything together for just a couple of seconds at maximum speed. In a separate bowl, mix 250 gr. deodorized sunflower oil and 2 tbsp. tablespoons of olive oil. Pour the oil in a thin stream through the hole in the lid of the blender, constantly beating at the highest speed. The position of the blades of the blender and the high speed of whipping will allow you to get excellent homemade mayonnaise without any extra effort, in just 10 seconds.

8. Want to give your appetizers a charming flair? oriental cuisine? Offer them spicy homemade mayonnaise. In a blender bowl, place one egg along with the protein plus one more yolk. Add 2 tbsp. tablespoons lemon juice, 1 teaspoon liquid honey, 1 teaspoon curry powder, ½ teaspoon salt. Scroll everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil, 3 tbsp. tablespoons of olive oil and 1 teaspoon of roasted sesame oil. Turn on the blender at maximum speed and pour the oil mixture in a thin stream through the hole in the lid. Beat for another 10 seconds and your spicy mayonnaise is ready.

9. Perfect for salads and appetizers with fish and seafood light green mayonnaise. Finely chop the parsley and dill leaves in advance, so that together you get about two tablespoons of greens. Place two yolks in a blender bowl, 1 tbsp. a spoonful of mustard, 2 tbsp. spoons of lemon juice, ½ teaspoon lemon peel, ½ teaspoon of salt and a pinch of white pepper. Whisk everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil and 50 gr. cold pressed olive oil. Turn on the blender at maximum speed and pour in the oil in a thin stream through the hole in the blender lid. Scroll for 10 seconds. Then add 50 gr. low-fat yogurt and chopped herbs. Scroll everything together for a couple more seconds.

10. Of course, it is best to prepare mayonnaise immediately before use and in such quantity that will be immediately used. But the lack of time most often forces us to prepare a certain amount of mayonnaise in advance, for several days at once. In this case, the finished sauce must be stabilized so that the emulsion does not break up into components after a couple of hours. It is not at all difficult to do this. It is enough to pour one tablespoon into the already prepared sauce. hot water and stir thoroughly immediately. This simple trick will make the sauce emulsion much more dense and stable. Such mayonnaise can be safely stored in a tightly closed jar placed in the refrigerator. The shelf life of homemade mayonnaise should not exceed two to three days. And here the point is not even that the sauce can deteriorate, but that during this time the mayonnaise will already lose both the tenderness of the aroma and the delicacy of the taste.

Well, on the pages of "Culinary Eden" you can always find even more original ideas and proven recipes that will definitely tell you how to make mayonnaise at home.

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 part about it all is that you know what it's made of. delicious sauce and the fact that it tastes better 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 into very thick homemade mayonnaise warm water 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!

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 ordinary 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 beat 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!

Mayonnaise has gained wide popularity in all countries of the world. This sauce is added to almost all dishes, so many housewives prefer to cook it on their own. The culinary world does not stand still, experts have come up with many variations of homemade mayonnaise. It is obtained from milk, cheese, butter and other products. But first things first.

Mayonnaise according to the traditional recipe

• mustard (any) - 40 gr.
• lemon fresh - 30 ml.
• chicken egg - 1 pc.
• olive oil - 50 ml.
• sunflower oil - 145 ml.
• granulated sugar - 30 gr.
• crushed pepper - a pinch
• fine salt - a pinch

1. To prepare homemade mayonnaise, you must bring the products to room temperature in advance. Prepare a blender, send to it a raw egg and beat well for 2 minutes. Pour sugar with salt, add mustard, pepper, pour in lemon juice.
2. Repeat the whipping manipulations by immersing the blender in the bowl of food. Continue stirring while pouring in the olive oil and sunflower oil. Add oils slowly so that the composition becomes uniform.
3. You can adjust the consistency of mayonnaise: the more sunflower oil you pour in, the thicker the sauce will turn out. Beating with a blender continues for 2-3 minutes. Then the mayonnaise needs to be cooled.

Curd homemade mayonnaise

• fatty cottage cheese - 130 gr.
• milk 2.5-3.2% - 65 ml.
• sunflower oil - 70 ml.
• salt - 2 pinches
• mustard - optional
• chicken egg - 1 pc.
• lemon fresh - 10 ml.

1. First, make sure that all the ingredients for making homemade mayonnaise are at room temperature. Separate the yolk, the protein is not required. You can replace lemon juice with vinegar in the same ratio.
2. Connect curd mass with milk, add chicken yolk. Start pouring in vegetable oil in a thin stream, stirring with a fork. Now work through the entire contents of the blender until smooth.
3. At the final stage, add a little salt according to the recipe, citrus juice, mustard (optional). Again, mix everything thoroughly and remove the sauce in the cold to cool.

Mayonnaise on quail eggs

• mustard - 10 gr.
• yolk quail egg- 7 pcs.
• walnut or sunflower oil - 245 ml.
• lemon fresh - 20-25 ml.
• salt - 2 pinches
• freshly ground pepper - at the end of a knife

1. Separate the yolks from the eggs in advance and let them lie down at room temperature. Then mix with half of the total volume of oil and beat well with a blender / mixer for 4 minutes.
2. Enter lemon juice, a little mustard of your choice, salt and pepper. Stir again, start pouring in the remaining volume of oil in small portions.
3. When all components become homogeneous, evaluate the density of mayonnaise. Taste, add more salt and pepper if needed. Thickness can be adjusted by adding oil. Refrigerate before serving.

• granulated sugar - 30 gr.
• fresh egg yolk - 2 pcs.
• sunflower oil - 270 ml.
• olive oil - 100 ml.
• apple cider vinegar or lemon juice - 25 ml.
• salt - at the end of a knife
• pepper - pinch
• mustard - 25 gr.

1. As in all previous cases, make sure that all products have lain at room temperature for a sufficient time in advance. Choose homemade eggs with bright orange yolks.
2. Prepare a deep bowl in which the ingredients will be mixed. You will also need a mixer or blender, extreme case- whisk.
3. Separate the yolks from the proteins, send the latter to a bowl. Season with pepper, salt and granulated sugar, add mustard while watching. Whip the contents of the bowl until smooth.
4. Now slowly continue to pour olive and sunflower oil into the main ingredients. Introduce the oils carefully by a teaspoon, otherwise they will not mix well with the egg mixture.
5. Then at the end you can pour in the leftovers, then mix thoroughly with a mixer or blender at high speed. Again, control the consistency of the butter sauce: the more you add, the thicker the mayonnaise will be.
6. At the final step, pour in the lemon juice or Apple vinegar in the same ratio. Beat the sauce again with a blender (mixer, whisk) for 2 minutes. Put in the refrigerator for 1 hour, try.

Homemade lean mayonnaise

• lemon juice - 30 ml.
• crushed pepper - to taste
• mustard - 10-15 gr.
• salt - to taste
• sunflower oil - 370 ml.
• homemade fat milk - 0.2 l.

1. It should be said in advance that the list of ingredients can be replenished if you add your favorite spices and spices to mayonnaise. This will give the sauce a nice flavor.
2. Make sure the milk is warm, but not hot. Combine it with room temperature butter, beat with a mixer for 3 minutes until thick.
3. Add seasonings, pepper, salt. Enter lemon fresh, beat for another 2-3 minutes. In order for the sauce to harden, it must be sent to the refrigerator for a while.
4. Mayonnaise home cooking can be offered to a child who is already 5 years old. The sauce does not contain chemical impurities and eggs, which in most cases are contraindicated for children.

Mayonnaise with rice for vegetarians

• olive oil (refined) - 0.25 l.
• rice round or long (boil in advance) - 120 gr.
• granulated sugar - to taste
• ground salt - a few pinches
• lemon fresh - 30 ml.
• mustard - 10 gr.

1. After you boil the rice, cool it and place it in a blender bowl. Pour in the olive oil, then beat the ingredients until smooth for 4-5 minutes.
2. Enter the mustard, once again carefully work through everything. Slowly add the rest of the oil into the resulting puree, continue whisking until a smooth homogeneous mass is obtained.
3. Season the sauce with sugar, salt and lemon juice. Stir and set aside to allow all granules to dissolve at room temperature.
4. To spice up mayonnaise, add pieces pickles, dill or garlic cloves, passed through a press. Let the sauce refrigerate before serving.

• olive oil - 200 ml.
• milk - 210 ml.
• mustard - to taste
• salt - in fact
• cream thickener - 7 gr.
• lemon juice - 35 ml.

1. Use a suitable container. Add butter and milk to it. Turn the components into a homogeneous substance with a whisk or mixer.
2. After that, add the remaining ingredients to the mass. Repeat the manipulation using a household appliance. Beat the products to the desired consistency. Ready. Store mayonnaise in the refrigerator.

Pea mayonnaise

• granulated sugar - 20 gr.
• mustard - 25 gr.
• pea flakes - 35 gr.
• vegetable oil - in fact
• water - 175 ml.
• apple cider vinegar solution - 25-30 ml.
• pepper - a couple of pinches
• salt - 3 gr.

1. Boil the peas until you get porridge. Pass through a sieve or grind with a blender until smooth. If the mass came out thick, enter the water according to the recipe.
2. It is important that the gruel resembles jelly in its structure. Cool this mixture naturally. Enter the oil, beat the ingredients for 1.5-2 minutes.
3. In the resulting mixture, add a sweetener, salt, pepper. Supply the mayonnaise with mustard, pour in the vinegar solution. After combining the ingredients, work the contents with a blender for 2 minutes. Cool down, serve.

Mayonnaise with beets

• chicken eggs - 2 pcs.
• vegetable oil - 195 ml.
• boiled beets - 50 gr.
• lemon juice - 10 ml.
• granulated sugar - 7 gr.
• salt, pepper - to taste

1. Send the eggs and sunflower oil to a deep bowl, beat the food until smooth. For convenience, use a mixer or blender. After that, enter the missing components, except for the beets.
2. Repeat the procedure with the kitchen appliance. After the root crop is boiled, grate it on a fine grater. Add to the main mass, beat for some time. Unique mayonnaise is ready to eat.

• olive oil - 670 ml.
• garlic - 6 teeth
• lemon juice - 35 ml.
• salt - to taste
• egg yolk - 3 pcs.
• pepper - to taste.

1. Peel the garlic and cut into small pieces. Fry the product in oil until golden. In parallel, beat the egg yolks in a blender, adding salt.
2. Continue whipping the animal product, mixing in the vegetable oil. As soon as the mixture becomes thick, add lemon juice.
3. In the meantime, you don't have to stop whisking. Manipulation must be carried out at high mixer speed. As soon as the oil runs out, add allspice and add garlic gruel.
4. Whisk the ingredients thoroughly, put them in the refrigerator for several hours. In the allotted time, the product will infuse and gain the necessary taste. Apply composition as directed.

Mayonnaise with cheese

• sunflower oil - 350 ml.
• chicken eggs - 2 pcs.
• lemon juice - 60 ml.
• mustard ready - 15 gr.
• salt - to taste
• garlic - 3 cloves
• cheese hard varieties- 110 gr.

1. Combine salt, eggs and mustard in a common container. Bring the components to a homogeneous mass by any available means. As soon as a light foam appears on the surface, mix the sunflower product into the composition.
2. Keep in mind that when whipping the components, the oil must be poured in a thin stream. As soon as the mass thickens, pour in freshly squeezed lemon juice. Stir again. Peel the garlic and get a gruel from the vegetable.
3. Grate the cheese on a fine grater. Add the prepared ingredients to the total mass. Whisk again until smooth. Send the bowl of mayonnaise to the refrigerator. You can use the sauce after a few hours.
4. If you want to experiment, you can add various spices to the main components, depending on the dish, or hot peppers Chile. Thus, you can create the perfect sauce for a particular dish.

Japanese mayonnaise

• eggs - 3 pcs.
• soybean oil - 200 ml.
• white miso paste - 55 gr.
• yuzu (lemon) - 1 pc.
• rice vinegar - 17 ml.
• ground white pepper - 4 gr.
• salt - to taste

1. Extract from chicken eggs yolks, beat them into a homogeneous gruel. Pour vinegar into the mixture, use a mixer. Beat the ingredients with a kitchen appliance, gradually pouring in soybean oil.
2. After that, stir in the miso paste, while whisking does not need to be stopped. Next, wash the Japanese lemon and grate the zest on a fine grater. Add mass to the main components along with spices. Whisk the food, you're done.

It is easy to make your own mayonnaise at home. It is enough to familiarize yourself with classical technology product preparation. You can add various spices to the main ingredients. Create the perfect sauce for your specific dish. Delight households with unique additives to various products.

Video: delicious homemade mayonnaise in 2 minutes