Make mayonnaise at home. Homemade mayonnaise

Let's not remember the beautiful legend about the creator of maoinez, shall we? 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’s impossible to even study them like this – in one go.

I am pleasantly pleased with the simplicity of the process of preparing mayonnaise at home, and the presence, in addition to the basic ones, of unusual ingredients. But the best thing about all this is that you know what this delicious sauce is made from and that it tastes better than anything in the world.

Secrets of making homemade mayonnaise

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

The most delicious mayonnaise “Provencal” - step-by-step recipe with photos

Tender and tasty “Provencal” is easy and simple to prepare. The main thing is to maintain proportions and have a good immersion 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

Classic recipe for homemade mayonnaise “Provencal”

First, prepare all the ingredients so that you can add them one by one to the blender bowl. Let's start with lemon. Let's squeeze out the juice. If there is no lemon, then you can add regular vinegar.

Step 1. Squeeze lemon juice

This recipe contains raw eggs. Make sure they are fresh. I say fresh, because you can take not 1, but 2 or 3 eggs, adding other ingredients in proportion. Beat the egg into the bowl.

Step 2. Beat in the egg

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

Step 3. Add salt and sugar

Mustard will add piquancy to the mayonnaise. Next time you can add Dijon mustard too. Now let’s separate the required amount.

Step 4: Mustard

Let's prepare a blender bowl. Let's pour an egg into it. Add sugar and salt. Let's add mustard.

Step 5. Mix 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. Beat the ingredients

So, all the ingredients are mixed. Oil line. Let's start pouring it gradually into the bowl. Attention – the stream must be tiny!

Step 7. Add oil

Did you end up with runny mayonnaise? Add just a little bit of oil. And beat again until smooth once the desired consistency is reached. But you will like even not very thick mayonnaise!

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

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 tested

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

Brilliant 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.

Making delicious and aromatic mayonnaise with dill

It's simple. But it is better to use this type of mayonnaise right away. Otherwise its taste will change. So, beat the eggs into the blender bowl. Add spices, mustard, 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 away!

French mayonnaise is my best recipe

Amazing sauce. Because there is broth here. Which one 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

Making delicious mayonnaise in French

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

Few housewives wonder how to make homemade mayonnaise. Most people would rather ask, “Why do this if you can buy a bag or jar of ready-made sauce in any store?” But a homemade mayonnaise recipe is a guarantee of quality and compliance with all technological subtleties, including mandatory sanitary requirements. When you cook for yourself, you try to do everything as best as possible. And the resulting tasty and healthy homemade mayonnaise will not leave anyone indifferent who tries it.

How to make mayonnaise at home

You need to take the preparation of homemade mayonnaise seriously, and then you will get a real mayonnaise sauce. Its taste will be very different from the store-bought product, since the basis of real mayonnaise is eggs and vegetable oil. A mayonnaise recipe can include either a whole egg or one yolk (which is more common in the recipe).

Mayonnaise at home does not contain egg powder, as in food factories, but only fresh eggs. But they must be carefully selected and purchased only from reliable places, otherwise there is a risk of salmonella infection. Homemade mayonnaise is the leading cause of this food poisoning due to the fact that chicken eggs are used that have not passed sanitary control. In factory products, this is practically excluded, since the preparation of mayonnaise in industrial quantities uses egg powder that has undergone heat treatment.

The best oil for this sauce is olive oil, but you can also prepare mayonnaise with refined sunflower oil. The product must be of high quality.

To save time, modern housewives use such devices as mixers and blenders, but if you set yourself the goal of how to prepare mayonnaise at home as close as possible to the original source, you can do everything manually: beat the eggs with a whisk, gradually adding oil. This is exactly what cooks did in the 18th century.

Add to homemade mayonnaise:

• mustard;
• lemon juice;
• sugar;
• salt.

How to prepare mayonnaise at home in an original way: add spices, fresh and dried herbs (dill, parsley, basil, etc.), paprika, garlic, capers and pickles, vegetable juice and much more. However, you need to keep in mind that homemade mayonnaise (a classic recipe) can be eaten by everyone without exception, even small children, and the addition of herbs and spices can significantly reduce the number of those who are allowed such a sauce.

Mayonnaise at home with a mixer step by step recipe

In addition to the mixer, you need to take (in the ratio for one chicken egg):

• 250 ml vegetable oil;
• 1 tbsp. l. lemon juice;
• 1 tsp. mustard (ready jarred);
• a little salt and sugar.

If you wish, you can season with freshly ground black pepper.

To prepare mayonnaise, remove the food from the refrigerator in advance so that it is at the same temperature. When measuring oil, it is better to use a measuring cup: ordinary glasses can fail with the exact volume. And the art of making homemade mayonnaise requires precision: if the proportions are not respected, the sauce can turn out watery or poorly whipped, stratifying.

Now we make mayonnaise at home, step by step recipe:

1. Break the egg into a deep bowl of such diameter that the mixer head can fit into it.
2. Beat until smooth at medium speed.
3. Oil is gradually added to the egg mass. If this is a homemade mayonnaise recipe using a mixer, it is easier to regulate the thickness of the mixture than when preparing it by hand, since the butter and egg are beaten much faster. At this stage, the maximum speed is activated.
4. Oil is added not in a continuous stream, but in small portions. Homemade mayonnaise quickly changes color and consistency as the mixture is whisked. The finished sauce is oily, homogeneous, and quite thick.
5. Add a little salt and sugar to taste. Lemon juice is poured in. When making mayonnaise at home, you can replace lemon with ordinary table vinegar essence, but this liquid has a sharper taste and smell. A lemon note will enhance the sauce.
6. A teaspoon of mustard completes the preparation of mayonnaise at home. After we added mustard, we got homemade Provencal mayonnaise. The recipe without mustard is just regular homemade mayonnaise.

After the final whisking, transfer the finished sauce to a clean container with a lid. Do not forget that mayonnaise prepared at home cannot be stored for weeks or even months, like factory-made mayonnaise.

How to make homemade mayonnaise, a simple recipe

For a person who decides to make mayonnaise at home for the first time, a simple recipe is best suited. Let's take:

• 2 fresh yolks;
• 400 ml refined vegetable oil;
• salt, sugar, vinegar essence.

The simplest mayonnaise at home is made very quickly - as they say, in one step. Egg yolks are released into a deep glass, poured with oil, salt and sugar are immediately added (it is better to put a little: you can add later), and vinegar is poured in.

The blender is lowered so that it stands in the middle on the bottom. Then the whipping will be faster. As soon as the sauce has become uniform in color and consistency, homemade mayonnaise is ready. When you have already made this sauce once, then making mayonnaise at home will not be difficult for you.

How to make mayonnaise at home more original:

1. the color can be changed by adding dry paprika powder - it will give a warm reddish tint, curry (bright yellow - but the smell will also change), beet juice - pink mayonnaise will decorate fish dishes;
2. a whole palette of spices and herbs will tell you how to make mayonnaise more spicy and spicy. Moreover, herbs mainly add aroma. But grated garlic, grated fresh horseradish, chopped capers or pickles are included in the recipe for making tartar, garlic and other mayonnaise.

The spicier the main dish, the softer the mayonnaise is prepared for it. And delicate dishes - boiled fish and meat, boiled vegetables - are complemented by piquant, spicier types of mayonnaise.

How to make mayonnaise at home: recipe for lean sauce

When we prepare mayonnaise for ourselves, the recipe at home necessarily takes into account not only our taste preferences (some are spicier, some are milder, etc.), but also other factors - for example, our state of health. A person with diabetes makes mayonnaise at home without any sugar at all. And those who observe religious fasts or, for moral and ethical reasons, do not consume any animal food, including eggs and milk, learn how to make lean mayonnaise. All ingredients are of plant origin.

Of course, it is difficult to call the end result mayonnaise sauce in the culinary sense of the word, since it does not contain eggs. But, on the other hand, there are now so many different recipes for mayonnaise - and even in the store you can buy vegetarian and lenten varieties - that you can turn a blind eye to such subtleties.

Moreover, fasting is fasting, and fasting food should not be tasteless - and here sauces come to the rescue! And if, say, a vegetarian gathers guests for his birthday, then homemade mayonnaise will come in handy again: the most delicious recipe for vegetable salads includes this sauce. And at the same time, people may not realize that this is vegetarian mayonnaise.

And the guests are full, and the fast is observed

For those who are very meticulous in preparing lean and vegetarian food, store-bought sauce is not always suitable. It is difficult to check what is actually contained in the product, because in addition to eggs, there may be other ingredients that do not fit into the ideological characteristics of those who do not eat meat. And then the person prepares mayonnaise with his own hands, while he is completely calm about the products included in the sauce.

Making mayonnaise at home, the recipe is exclusively vegetable. To prepare it we take:

• 150 ml vegetable oil (refined);
• 80 ml soy milk (if desired, replaced with 100 grams of tofu soy cheese);
• 1 tbsp. l. lemon juice;
• a pinch of sugar and salt;
• 0.5 tsp. Dijon mustard.

Dijon mustard has a soft, delicate taste; you can use Bavarian mustard instead - then you need to reduce the amount of sugar, since Bavarian mustard is sweetish. The recipe for such mayonnaise will be brighter if you add any pepper - black, allspice, etc.

Any oil is suitable, as long as it is refined.

This recipe for mayonnaise at home can be varied, like non-vegetarian sauces, but using exclusively lean products. In specialized stores you can buy a variety of types of nut milk - from almond to cashew, added to the sauce and coconut milk.

In a deep, narrow bowl, mix soy milk and butter, immerse the blender and begin beating at high speed. Since the product yield is small, it will all simply spread out in a wide cup, which will make thorough whipping difficult: the blender attachment must be completely immersed in the mass.

How to prepare mayonnaise with soy milk: after 1-2 minutes of beating, begin to lift the blender from the bottom, very slowly. This allows you to make the sauce homogeneous and prevents separation. Add sugar and salt, mustard, and other ingredients, continuing to beat. This sauce is prepared very quickly; literally in 4-5 minutes the ready-made vegetarian mayonnaise can be transferred to a bowl. This product can be stored in the refrigerator for no more than 7 days (it’s better to eat it earlier).

Homemade mayonnaise, recipe with milk

Not all vegetarians defend their positions so vehemently: many, although they have given up meat, are in no hurry to exclude cow's milk from their menu. You can make mayonnaise at home without adding eggs, but by mixing vegetable oil with milk. The finished sauce has a mild, sweetish taste and is not inferior in calories to “egg” sauce. This product is prepared by those who control cholesterol levels in the body.

For this recipe you will need:

• milk – 70 ml;
• refined vegetable oil – 170 ml;
• lemon juice – 1 tbsp. l.;
• ready mustard – 1 tsp;
• salt, sugar, a little pepper.

The fattier the milk, the thicker and “stronger” the finished sauce will be. But such mayonnaise at home has a very short shelf life - no more than 3 days. It is advisable to cook it in small quantities so that it can be cooked and eaten immediately.

Pour milk and butter into a bowl, immerse a blender or mixer in it, and beat at high speed. When it thickens, add the remaining ingredients. Instead of lemon juice, you can use the same amount of white wine vinegar, it will add a special piquant taste.

This homemade mayonnaise can be used to season any salads and dishes, not just lean or vegetarian ones. This recipe is also designed for those people who, for whatever reason, exclude eggs from their diet. In addition, the final product is safe because it cannot contain salmonella.

But this does not mean that there is no need to check milk: market so-called “homemade” milk sometimes contains the most unexpected impurities. Merchants use additives to try to protect milk from souring while it sits outside the refrigerator. Therefore, it is best to take it from a store or from trusted outlets. It is unacceptable to shop at spontaneous markets where they sell products “from the ground”.

The main rules of homemade mayonnaise are only fresh, proven products and compliance with the storage period and conditions. Outside the refrigerator, homemade mayonnaise spoils in a matter of hours. It is not recommended to store dishes prepared with the addition of homemade mayonnaise for a long time; it is best to eat them immediately.

As you know, mayonnaise was invented in France. What is sold in the store is far from being an exquisite French sauce, but a collection of chemical elements. At home, mayonnaise is prepared very easily and quickly from the most affordable products that are always on hand. Homemade mayonnaise is superior in taste and quality to store-bought mayonnaise: thick, good silky texture, beautiful color, very appetizing, and most importantly, without chemicals. By adding mustard you get the famous “Provencal”, adding pickled cucumber - “Tar-tar” sauce. Dressing salads, baking fish or meat is a pleasure. Today I will describe in detail with step-by-step photos the preparation of homemade mayonnaise with eggs.

Categories:
Preparation time: 1 minutes
Cooking time: 1 minutes
Total time: 2 minutes
Exit: 300 ml

Ingredients for homemade mayonnaise

• Chilled chicken egg - 1 pc.
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Vinegar 9% - 1 dessert spoon
• Sunflower oil - 1 tbsp

Step-by-step recipe for homemade mayonnaise with eggs

To prepare homemade mayonnaise with eggs, we need the following products: vegetable oil, vinegar or lemon juice, salt, sugar, egg (be sure to be chilled, otherwise mayonnaise may not work out). You can add 1 teaspoon of mustard. You also need a blender with good power. A blender with low power (400 watts) will not whip up mayonnaise.

I make it immediately in a clean jar (0.5 l) so as not to overfill it. So, first we beat in the egg. Add half a teaspoon of salt. There is no need to interfere with anything! The blender will blend everything.

Add 1 teaspoon of sugar.

Pour in 1 dessert spoon of 9% vinegar or a tablespoon of lemon juice.

Pour 1 glass of vegetable oil, olive or sunflower.

We lower the blender foot to the very bottom of the jar and begin to blend at the highest speed until a creamy mass forms at the bottom of the jar.

Without ceasing to beat, very, very slowly raise the blender up.

Until the whole mass thickens.

Hello, dear 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 coloring, and 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 used to season salads and is used for baking meat dishes.

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

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

The solution has been found! This is making your own mayonnaise from available ingredients at home.

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

Save it in your notes and feel free to use it!

What do you need to make homemade mayonnaise?

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 burn your stomach and disturb your pancreas once again? And if you are still a thrill-seeker, use only one of these two products.

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

The list of ingredients above shows one egg, since this mayonnaise recipe is intended for one or two servings. This means you can simply heat one egg in your palms; one or two minutes should be enough.

To beat, you will need an immersion blender or mixer, as well as a deep container.

A simple mayonnaise recipe: preparation procedure

Maintaining order when preparing homemade mayonnaise is very important. You want to end up with a real thick mayonnaise, not a liquid consistency.

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

1. First, you need to put 1 tsp in a deep bowl. sugar and 0.5 tsp. salt, then pour 1 tbsp into it. lemon juice and mix the whole thing.
2. Next, pour 150-160 ml of sunflower oil into a bowl (a measuring cup will help).
3. And at the very end, a chicken egg, yolk, and white are added.
   You need to try to keep the yolk intact and round.
4. When using an immersion blender (and this is desirable), you need to place its cutting round part directly on the yolk, that is, completely cover it.
   You will also need to get the mixer directly onto the yolk.
5. All that remains is to turn on the blender or mixer at full power and watch how the mixture in the bowl instantly becomes whiter and whiter.
6. Beat for 2 minutes.
7. Enjoy the result.

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

How long can homemade mayonnaise be stored 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 are used in preparation, 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 now.

Calorie content of homemade mayonnaise

Since this mayonnaise recipe involves the use of sunflower oil, it cannot be called low-calorie. There are 615 kcal per 100 grams 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 won’t eat it with spoons, but only lightly season your favorite dishes with it.

Therefore, as a safe dressing option (compared to a store-bought counterpart), this recipe for homemade mayonnaise is a real salvation for housewives who care about their health.

Use it, cook with pleasure and be healthy and beautiful!

Forward to slimness!

Do you want to lose weight without dieting? Do you need help and moral support on your 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 indicating your goals and the note “Forward to slimness” by e-mail

Mayonnaise is the most popular sauce all over the world today. It is used to dress salads, served with side dishes, and even added to desserts. Learn to cook it with us, the taste will pleasantly surprise you.

Significant benefits of homemade mayonnaise

It is much easier for our people to buy a package of this sauce in a store than to prepare it at home themselves. Although this will take at most five minutes, it is still difficult for some. And in vain.

As they say, only God knows what is included in a store-bought product. And this should already encourage you to make homemade sauce. Do you think there's a lot of useful stuff there?

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

If mayonnaise must contain yolks or whole eggs, then it is important to know that the purchased packaging contains only dry yolk.

And there is much less of it in the sauce than there should be. In addition, this sauce not only contains a lot of water, but it makes up the majority of the sauce. And if you've cooked it before, you know that 80% of the sauce should be oil.

Convincing or are you still unsure about cooking yourself? If yes, then just remember the back of the mayonnaise package: preservatives, stabilizers, emulsifiers, dyes. These components in the composition will definitely not bring any benefit to your body.

Here you can get the recipe for Sunflower salad with chips

Classic recipe

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

Calories – 610.

How to make mayonnaise at home:

How to make mayonnaise with yolks in a blender

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

Calories – 656.

Algorithm of actions:

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

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

Cooking duration is 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 available tools;
2. Gradually begin to pour in the oil, without ceasing to beat the mixture;
3. When the sauce acquires a uniform color and consistency, add citrus juice;
4. Mix the ingredients and add sugar substitute, mustard and salt;
5. Whisk the sauce again and it's ready.

How to make mayonnaise with mustard powder using a mixer

• 215 ml 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, that is, everything except one important ingredient;
2. Start beating this whole mass using an immersion blender until smooth;
3. Gradually begin to pour the oil into the 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 with milk at home

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

Cooking time – 5 minutes.

Calories – 495.

Preparation:

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

Spicy mayonnaise with garlic

• 3 pieces of garlic;
• 2 eggs;
• 10 g sugar;
• 5 g salt;
• 10 ml apple cider vinegar;
• 345 ml 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 the eggs into the garlic, add sugar and salt;
3. Pour in the vinegar and blend with an immersion blender until smooth;
4. After this, begin to pour 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 mayonnaise from yogurt

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

Cooking time – 10 minutes.

Calories – 262.

Cooking method:

1. Squeeze about one tablespoon of juice from the lemon and pour it into a container;
2. Place the yolks in it, add salt and sugar and add mustard and yogurt;
3. Use a blender or whisk to bring the mixture until smooth;
4. Then start adding oil, slowly pouring it into the container, whisking while doing so;
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 yolks;
2. Whisk it all a little into a light foam;
3. Pour citrus juice, add mustard;
4. Next, blend all ingredients with a blender until smooth;
5. Start adding butter one spoon at a time, constantly whisking the sauce;
6. When the mass has already become homogeneous, you can pour in the rest and beat until thick;
7. At the end, add salt and sugar to taste, you can even add black pepper;
8. Beat and taste, if necessary, add more specific ingredients.

Recipe for homemade mayonnaise with boiled yolks

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

Cooking time: 30 minutes.

Calories – 647.

Cooking method:

1. Place the egg yolks in a bowl for preparing mayonnaise;
2. Add sugar and salt and use a fork to grind the ingredients into a paste;
3. Start beating the yolks, adding a little oil to them;
4. When half has already been poured in, add vinegar and continue whisking the future sauce;
5. Next, pour in the remaining oil and bring the mayonnaise to a consistency;
6. When it's ready, stir in the mustard and you're done.

Ways to solve possible problems

One of the most common problems with making mayonnaise is that the sauce becomes too thick. The culprit is, of course, the oil. It is this that makes the mass dense, thick and heavy. Therefore, if you “overbeat” the mass, you need to add literally a little boiled water to it to make it thinner.

And, of course, the other side of the coin. Where would we be 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 in carefully and little by little so as not to overdo it.

Well, the most popular problem with the sauce is that it separates. Why? The main reason is that all the ingredients are placed in a container at once and they try to whisk it all together. This is the main mistake. We talked about this in every recipe, but it’s probably worth repeating again.

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 is a must-try after cooking. Do not forget that each of us has our own taste and salt, for example, may be too little or, conversely, too much.

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

If we have convinced you that you need to know how to prepare the sauce 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 recipe for homemade mayonnaise is in the next video.