Homemade mayonnaise from Yulia Vysotskaya. Mayonnaise at home with a mixer: step-by-step recipe from Yulia Vysotskaya

Such a popular sauce as mayonnaise is available to us in any supermarket. But, as you know, the composition of a store-bought product can be harmful to our health, because many manufacturers use various flavorings, thickeners and stabilizers to prepare it. Therefore, professional chefs, and just housewives, try to prepare dishes with a dressing made from natural ingredients.

Making mayonnaise at home with a mixer is quite simple, step by step recipe may involve the use of various spices. For example, you can prepare it with vinegar, with lemon or without lemon, and you can even find a recipe for the dish for children. And in our article: mayonnaise at home with a mixer, step-by-step recipe from Yulia Vysotskaya, we will tell you how to prepare a healthy and tasty sauce for your dishes.

Homemade mayonnaise - step-by-step recipe from Yulia Vysotskaya

Well-known TV presenter Yulia Vysotskaya has her own method of preparation, with vinegar. Place two yolks and two chopped garlic cloves in a container. Then add a teaspoon of granulated sugar, 1⁄4 teaspoon of salt, half a teaspoon each of Dijon mustard and apple cider vinegar.

Mix the ingredients with a mixer for 10 seconds. Without stopping the mixer, add 175 ml of olive oil in a thin stream and add another 1⁄2 teaspoon of vinegar. Continue beating for another 15 seconds. Then carefully pour in the same amount of oil and stir until the mass becomes thick. Place the finished sauce in the cold.

Homemade lemon sauce

The step-by-step recipe for the sauce from Yulia Vysotskaya calls for vinegar; the TV presenter prepares the dressing without lemon. Many housewives deny this seasoning and consider it harmful, especially for children. So now we'll prepare mayonnaise at home using a mixer with lemon, we offer you a step-by-step recipe with photos.

Take 3 egg yolks, 1⁄2 teaspoon mustard, 1⁄2 teaspoon salt and the juice of half a lemon. We begin to beat everything slowly. As soon as the yolks begin to lighten, increase the speed of the mixer and carefully pour in a glass of vegetable (olive) oil. Shake the sauce until completely cooked. If the dressing is too thick, you can dilute it with water.

Diet mayonnaise at home using a mixer, step-by-step recipe

Mayonnaise can be safely added to the list of products that negatively affect our figure. But there are ideas that will allow us to prepare a diet sauce. Unfortunately, we did not find a step-by-step recipe from Yulia Vysotskaya for a dietary dish, but we hope that you will definitely take note of the recipes we offer. So, we offer you low-calorie mayonnaise at home using a mixer, a step-by-step recipe with photos.

In mayonnaise, the main source of all troubles is oil. If you exclude it, the dressing will immediately become a dish with a small amount of calories. It is quite simple to prepare such a sauce without oil; you need to take boiled yolk, mustard (1 teaspoon), liquid cottage cheese (100 g). Add a little salt, pepper and other spices, beat everything until fully cooked.

You can get a dietary product from yogurt. To do this, take thick yogurt (200 ml) and beat it with mustard (1-2 teaspoons), salt and other seasonings. You can add chopped herbs, which is ideal for salad dressing.

Instead of yogurt, you can use low-fat sour cream (300 ml), which must be whipped together with olive oil (90 ml), mustard (0.5 teaspoon), lemon juice (1.5 tablespoon) and honey (1 teaspoon ).

1. The finished product should be stored only in the cold and only in a closed container. The shelf life of this dressing is very limited; it is advisable to consume it within 5-7 days, otherwise it may cause food poisoning.

2. It is better to use olive oil instead of vegetable oil, because it gives the dressing a special taste, but corn or safflower oils will give your dish a unique aroma.

3. Mustard is used only if you plan to prepare Provencal mayonnaise.

4. Homemade mayonnaise is not suitable for preparing hot dishes, since under the influence of high temperatures it will simply disintegrate into its components.

5. All components that will be used in preparation must be at room temperature. This is the only way to get mayonnaise of the correct and desired consistency.

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Mayonnaise is an excellent sauce with worldwide fame. Many salads and appetizers cannot be imagined without this tasty, rich sauce. There has been a lot of criticism leveled at it regarding its fatness and unhealthiness. Of course, mayonnaise is a high-calorie product. But if you use it only for dressing vegetable salads, then you don’t get that many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

In the classic version, mayonnaise consists of the following products: olive or sunflower oil, egg yolks, mustard and vinegar. There is nothing harmful in these products. Then where did this myth come from? Manufacturers make the sauce harmful in an attempt to save money on high-quality, natural products and increase its shelf life.

Commercial mayonnaise contains preservatives, flavor enhancers, flavors and colorings. Instead of natural yolks, egg powder or soy lecithin can be used. Starch, emulsifiers and much more are added that have nothing to do with the classic recipe for this sauce.

Conclusion - you need to learn how to make healthy mayonnaise yourself. It's easy to prepare. An excellent recipe for homemade mayonnaise is offered by the famous presenter Yulia Vysotskaya. It is prepared exclusively from natural, high-quality products.

Mayonnaise recipe from Yulia Vysotskaya

Ingredients

Chicken eggs - 2 pcs.
Dijon mustard - half a teaspoon.
Sunflower oil, refined - 250 gr.
Apple cider vinegar - a tablespoon.
Garlic - 2 cloves.
Sugar - a teaspoon.
Salt - a quarter of a teaspoon.

Preparation

The products can be whisked. But it’s much more convenient and faster to do this in a food processor.
Separate the yolks from the whites. No protein needed. Place the yolks in a mixer bowl.
Peel the garlic and pound it in a mortar to a pulp, add to the yolks.
Add salt and mustard. sugar and half vinegar. Turn on the mixer and beat. Not long at all, about 10 seconds.
Now it's the turn of the oil. You need to pour it in a very thin stream, whisking constantly. If you beat with a whisk, you will have to add the oil almost drop by drop.
As soon as half the oil has been added, you need to pour in the remaining vinegar. Beat for a few seconds.
Then, without ceasing to beat, gradually add the remaining oil. The mass will begin to thicken very quickly and take on the appearance of your usual sauce.
The most delicious, homemade mayonnaise from Yulia Vysotskaya is ready.
Transfer the mayonnaise into a glass jar and put it in the refrigerator.

The taste of the sauce is very rich, it is aromatic and thick and goes great with foods that you are used to eating with mayonnaise. But at the same time, it does not contain any harmful additives and if you use it only as a dressing. then this will not significantly increase the calorie content of the finished dish.

Homemade mayonnaise has many advantages over ready-made mayonnaise, which can be purchased at any grocery store. When preparing the most popular sauce at home, you can get a very tasty and healthy product. You can add any spices to it, and due to the absence of preservatives in this product, it will not be as harmful as the store-bought equivalent.

If you don’t know how to make homemade mayonnaise, then this article is for you. To prepare this sauce you only need a few ingredients and 5 minutes of free time.

Making mayonnaise at home using a blender and mixer

There are a lot of recipes for making this homemade salad dressing.

This store-bought sauce contains various thickeners, flavors, stabilizers and other additives, some of which can be harmful to the body.
There are no such additives in homemade sauce. But at the same time, the finished product can give salads and other dishes an equally original taste.

Homemade mayonnaise ingredients can be mixed either with a mixer or with an immersion blender.

This popular sauce is made by mixing egg yolks and refined oil.
Its taste can be changed by adding spices and seasonings to the base.
You can also add vinegar (apple or wine) to this sauce, giving it a piquant sourness.
Instead of vinegar, you can use apple or lemon juice for this purpose.

IMPORTANT: The thickness of this sauce depends on the amount of vegetable oil. The more you add this ingredient, the thicker it will be.

Preparation with a mixer.

Place egg yolks (2 pcs.), mustard (0.5 teaspoon), sugar (1 teaspoon) and salt (pinch) into the mixer bowl.
Start beating the ingredients at low speed and gradually increase it to medium speed.
We begin to pour in refined vegetable oil (150 ml) in a small stream, continuing to beat the future mayonnaise with a mixer from bottom to top.
As soon as you feel that the mixture begins to thicken, add lemon juice.
Its quantity depends on the purpose for which you will use mayonnaise.
For sour vegetables you need a small amount of this ingredient

Mayonnaise with plenty of lemon juice is suitable for dressing neutral salads. The average amount of this ingredient in mayonnaise (2 teaspoons).

Preparation with an immersion blender.

Add egg (1 pc.), sugar (0.5 teaspoon), salt (0.5 teaspoon) and mustard (0.5 teaspoon) to the blender bowl.
Mix these ingredients until smooth. Turn on the lowest speed and pour in vegetable oil (150 ml) drop by drop.
When the sauce becomes thick, add lemon juice (1 tablespoon)
Also at this stage you can add seasonings, spices, garlic and other flavoring ingredients
Close the lid and increase the speed to medium

IMPORTANT: Before using mayonnaise, it must be cooled in the refrigerator.

Low-calorie diet mayonnaise recipe

Mayonnaise has long been “recorded” in products that negatively affect the figure

But, there are several recipes for this sauce, the caloric content of which allows us to consider this product dietary.

No oil. The main source of calories in such sauces is oil. And if you exclude it, you can prepare a low-calorie dressing for dietary dishes.

To prepare this sauce you need:

Boil the egg and separate the yolk and white
The yolk needs to be mashed and mixed with mustard (1 teaspoon)
Then you need to gradually add liquid cottage cheese (100 g) to this mass.
You can add salt, spices, pepper and other ingredients
Mix until smooth and place in the refrigerator

From yogurt. Low-calorie yogurt as the basis for sauces and salad dressings has long been successfully used in dietary nutrition.
To prepare this sauce you need:

beat thick yogurt without filler (150 ml) with mustard (1-2 teaspoons)
You can add chopped herbs, salt and spices to it

From sour cream. Very tasty low-calorie mayonnaise is obtained if:

Use low-fat sour cream (250 g) as its base.
It must be mixed with olive oil (80 ml), honey (1 teaspoon), mustard (0.5 teaspoon) and lemon juice (1 tablespoon)
You can also add turmeric, ground pepper, and apple cider vinegar to this sauce.

According to Dukan's recipe. The diet, which was developed by the French doctor Pierre Dukan, is very popular. It is based on protein foods. But, in the diet of this diet there is a place for mayonnaise. Dukan himself had a hand in his recipe.

Boil eggs (2 teaspoons)
Separate the yolks and mix them with lemon juice (5 drops), mustard (1 teaspoon), cottage cheese (3 tablespoons) and kefir (3 tablespoons)
You can add a pinch of salt (not more than that), ground pepper and sugar substitute (to taste)

Homemade mayonnaise with eggs

The most popular mayonnaise recipe is “Provencal”

You can make this sauce yourself.

To do this you need:

separate the yolks (2 pcs.) from the whites
add salt (0.5 teaspoon), pepper (2 pinches), sugar (1 teaspoon) and mustard (3/4 teaspoon)
Beat with a mixer until smooth
Pour oil (200 ml) into the resulting mass in a thin stream and whisk until the sauce thickens.
Add vinegar (1 teaspoon) and lemon juice. Whisk until the sauce becomes light in color.
Add the whites of one egg and mix everything again
At this stage, you can add spices to the mayonnaise to taste.

INTERESTING: This sauce recipe is considered a classic. “Provençal sauce from Mahon” later became known simply as mayonnaise.

Mayonnaise without eggs

In a deep bowl, mix milk (150 ml) and vegetable oil (300 ml) until a homogeneous emulsion
Add salt (3/4 teaspoon), lemon juice (2-3 tablespoons), mustard (1 tablespoon)
beat with a mixer or blender at high speed. The mass should begin to thicken before your eyes
Add sugar (0.5 teaspoon) and spices
make the mass homogeneous and put it in the refrigerator
In a few minutes the mayonnaise will be ready

SECRET: If the mayonnaise does not thicken the first time, you need to leave it in the refrigerator for several hours and then beat it again.

Mayonnaise with mustard

The legendary chef Olivier first prepared his famous sauce from three ingredients: turkey eggs, olive oil and Dijon mustard.

According to many gourmets, it is this type of mustard that makes mayonnaise such a popular sauce.

Place the yolks (2 pcs.) into a mixing bowl with an immersion blender.
vegetable oil (1 cup)
salt, sugar, lemon juice and Dijon mustard
Mix ingredients at highest speed. You should get a thick sauce
Place it in the refrigerator and use it after it has cooled.

Mayonnaise with vinegar

Below is a recipe for salad dressing with vinegar.

It tastes like 65% mayonnaise, which you can buy at any grocery store.

Its viscous consistency and pleasant sweet and sour taste allow it to be used as a dressing for almost any salad.

Allow the food to warm to room temperature
Then, peel raw chicken eggs (2 pcs.) and place them in the bowl of an immersion blender
Add salt and sugar there (1 teaspoon each)
Beat at low speed for about two minutes.
Then add ground black pepper (0.5 teaspoon) and balsamic vinegar (1 teaspoon) to the resulting lush mass. It can be replaced with wine or apple cider vinegar
And beat for another 1-1.5 minutes
Without turning off the blender (it should run at minimum speed), pour in the vegetable oil
In order for the mixture to mix better, you need to add oil in portions. After each serving of 30-40 ml you need to increase the speed of the blender
It is necessary to beat until the mass becomes viscous and viscous.
When the consistency takes on the appearance of store-bought mayonnaise, the mass should be transferred to a jar with a tight-fitting lid and placed in the refrigerator for 30 minutes.

Quail egg mayonnaise

According to many nutritionists, quail eggs are very healthy

Yes, they contain compounds that are not found in chicken eggs.
But this does not mean that they are more useful.
In addition, it is believed that quail eggs cannot contain salmonella. This is also a misconception.
However, the taste of quail eggs and their nutritional qualities have made them one of the most popular ingredients in various sauces.
And mayonnaise in this case is no exception.

SECRET: In order for mayonnaise to turn out really tasty, about 1 hour before preparing it, you need to put all the ingredients on the table.

After that, break the shells of quail eggs (4 pieces) and pour the yolks and whites into the bowl of a submersible blender
Add salt (1 teaspoon) and sugar (1 teaspoon) to them.
Beat until thick foam
Without turning off the blender, add vegetable oil (150 ml) portionwise and beat the mayonnaise until thick and creamy.
Then add apple cider vinegar (1 tablespoon) and mix everything again.
Before using this sauce, it must be cooled in the refrigerator.
You can add pepper, mustard and other ingredients to it to change the taste

Homemade mayonnaise from Yulia Vysotskaya

As you can see from the previous recipes, mayonnaise can be made quite easily.

Famous TV presenter Yulia Vysotskaya prepares this sauce according to this recipe

Separate the yolks from the whites. Proteins can be used to prepare other dishes
Place yolks (2 pcs.) in a mixer bowl
Peel the garlic (2 cloves) and crush it in a mortar
Add the resulting slurry to the yolks
Add salt (1/4 teaspoon), Dijon mustard (0.5 teaspoon), sugar (1 teaspoon) and apple cider vinegar (0.5 teaspoon)
Beat for 10 seconds
Pour in oil (175 ml) in a thin stream. At the same time, we do not stop the work of the mixer. Pour in more vinegar (0.5 teaspoon) and bring the mixture to a homogeneous state
Add more oil (175 ml). We also do this carefully
The mayonnaise should begin to thicken and take on its usual appearance.
Cool it in the refrigerator and use it for its intended purpose.

Homemade Lenten Mayonnaise

People who adhere to religious traditions or those who want to look slim and fit practically do not use such high-calorie dishes as mayonnaise in their diet.
But, there are Lenten recipes for this sauce that are allowed in the diet during Lent.
And for people who stick to diets, they will not “spoil” their figure.

We dilute starch (2 tablespoons) in a small amount of vegetable or mushroom broth (10 - 20 ml). About 80 ml of broth needs to be heated and diluted starch added to it
When the base has cooled and thickened, add mustard (1 teaspoon), vinegar (1-2 teaspoons) and lemon juice (1 teaspoon).
Stir and add a pinch of salt, sugar (1 teaspoon) and sunflower oil.
Mix all ingredients with a blender at high speed

Homemade liquid mayonnaise

Liquid mayonnaise is perfect for some meat dishes, vegetable and pasta casseroles.

This sauce is prepared by reducing the butter or the number of yolks from the classic recipe. If the mayonnaise turns out thick, but you need liquid, then you can simply add warm water to it.

Pour milk (100 ml) and vegetable oil (200 ml) into the blender bowl.
Beat for about 1 minute
Add salt, sugar and mustard
And mix everything again

In order for this sauce to turn out, it is important that the milk is first brought to room temperature.

Mayonnaise for Caesar salad

There are several options for Caesar salad dressing. The classic version of the sauce is prepared as follows.

Bring water in a saucepan to a boil. And when it boils, turn the heat to low
And lower the egg into the water for 1 minute. Before such a procedure, it must be pierced with a needle at the point of the blunt end.
After which, the egg must be removed from the boiling water and left to cool.
After 10 minutes, the egg must be cracked and its contents placed in a cup. If any white remains on the shell, it must be scraped off and placed in a cup.
Pour in the juice of half a lemon and whisk
Beat and at the same time pour in olive oil (1 tablespoon)
The finished mass should have the consistency of liquid sour cream

This sauce can be stored in the refrigerator for no more than a day.

Add half a teaspoon of Woodster sauce

You can experiment when making Caesar salad dressing. For example, replace Woodcester sauce with mustard. And if you want, you can add Parmesan.

Irina. I make mayonnaise from soybean oil and rice sauce. It makes an excellent salad dressing from Asian cuisine. I love.

Kate. I like cheese mayonnaise. I take regular cheese, grate it and add it to the ingredients of classic homemade mayonnaise. It turns out very tasty. You can even just spread it on bread and eat. True, the main thing is not to get carried away.

Video: Homemade Provencal in 3 minutes

Of course, mayonnaise is a high-calorie product. But if you use it only for dressing vegetable salads, then you don’t get that many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

Manufacturers make the sauce harmful in an attempt to save money on high-quality, natural products and increase its shelf life. Commercial mayonnaise contains preservatives, flavor enhancers, flavors and colorings. Instead of natural yolks, egg powder or soy lecithin can be used. Starch, emulsifiers and much more are added that have nothing to do with the classic recipe for this sauce.

Mayonnaise recipe from Yulia Vysotskaya

Chicken eggs - 2 pcs.

Dijon mustard - half a teaspoon.

Sunflower oil, refined - 250 gr.

Apple cider vinegar - a tablespoon.

Garlic - 2 cloves.

Sugar - a teaspoon.

Salt - a quarter of a teaspoon.

The products can be whisked. But it’s much more convenient and faster to do this in a food processor.

Separate the yolks from the whites. No protein needed. Place the yolks in a mixer bowl.

Peel the garlic and pound it in a mortar to a pulp, add to the yolks.

Add salt and mustard. sugar and half vinegar. Turn on the mixer and beat. Not long at all, about 10 seconds.

Now it's the turn of the oil. You need to pour it in a very thin stream, whisking constantly. If you beat with a whisk, you will have to add the oil almost drop by drop.

As soon as half the oil has been added, you need to pour in the remaining vinegar. Beat for a few seconds.

Then, without ceasing to beat, gradually add the remaining oil. The mass will begin to thicken very quickly and take on the appearance of your usual sauce.

The most delicious, homemade mayonnaise from Yulia Vysotskaya is ready.

Transfer the mayonnaise into a glass jar and put it in the refrigerator.

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Mayonnaise was originally invented by a cook who had nothing left but eggs, mustard and butter. The sauce was very popular and gained popularity all over the world. However, what can now be found on store shelves very vaguely resembles the original composition. Natural products have been replaced with artificially obtained compounds, stabilizers and flavor enhancers have been added. Therefore, more and more often housewives are interested in how to prepare homemade mayonnaise in order to feed their family only healthy foods and without adding preservatives.

Lemon juice is added to homemade mayonnaise so that it does not spoil for a while, which is a natural preservative and gives the sauce a sour taste. Some recipes allow you to add spices and other products.

The easiest way to cook

Prepare the following items before mixing the sauce:

vegetable oil (you can use olive oil as a base);
eggs;
vinegar;
salt.

For 1 yolk, take half a glass of oil and a tablespoon of vinegar. Add a little powdered sugar and salt. The step-by-step cooking process is as follows:

Separate the yolks from the whites. Place the yolks in a cup with a rounded bottom (this is best for whisking mayonnaise). Add a small pinch of salt.
Beat lightly with a whisk or spatula.
Gradually add oil a teaspoon at a time and continue whisking.
Once the mixture becomes thick and smooth, pour in the vinegar. Continue whisking to distribute it throughout.

Ideally prepared homemade mayonnaise has a dense structure, it is translucent and has a yellowish tint. If it turns out to be very thick, then you should whisk half a glass of boiled water into the sauce. Remove the eggs from the refrigerator in advance and separate the yolks so that they are at room temperature by the time of cooking, so the sauce will set better and faster. Use the remaining whites for other purposes. Vinegar can be replaced with lemon juice, so homemade mayonnaise will turn out healthier, and its acid will be a little more gentle.

To make the taste richer, add about half a teaspoon of mustard to the yolks. The sauce is bright orange in color and has a very unusual taste if you mix a small pinch of turmeric into it. Nutmeg will give it an unusual aroma.

How can you mix homemade mayonnaise?

In the above recipe, we deliberately indicated the easiest and most affordable way to mix the sauce - by hand. Connoisseurs of home cooking say that this sauce can only be mixed correctly with your hands. However, there are simpler ways that you can use to make homemade mayonnaise:

in a blender (it is best to use the option with a bowl in which the ingredients will be mixed evenly);
with a mixer (it greatly simplifies the preparation, makes it much faster, and this method does not require much effort, which is very good if you prepare the sauce for a large banquet).

But if you cook in a regular kitchen, where there are no additional equipment (which is rare now), then you can try mixing the ingredient with a regular fork. This method is very labor-intensive, and the mixture often turns out heterogeneous.

How to make homemade mayonnaise without eggs

This option is often called lean. You can often hear the opinion that it is enough to replace the eggs with a similar powder, and you will get the option that is consumed during fasting. In fact, this is not so, and for a long time there has been an analogue of mayonnaise with the complete exclusion of animal products. To prepare it you will need flour, water, vinegar, mustard, vegetable oil, salt, and a little powdered sugar.

Step-by-step preparation is carried out as follows:

Sift the flour into a small saucepan and add water.
Stir well so that there are no lumps.
Place the mixture on the stove and heat to a boil over moderate heat, stirring.
Immediately after boiling, remove from heat and let the product cool slightly.
While the brewed flour is cooling, mix mustard, vegetable oil, and vinegar in a small cup. Beat the mixture with a whisk or mixer (use low speed) and add a pinch of salt and powdered sugar.
Add butter and mustard to the cooled mixture of flour and water. Do this gradually and whisk all the time.

Once the mixture thickens and lightens in color, the sauce is ready. Just like regular ones, you can season salads and other dishes with it.

How to make homemade mayonnaise unusual

Sometimes you want to experiment in your own kitchen and make an original dressing for many dishes with your own original taste. It's quite simple and won't require any additional effort from you. It is enough to add additional ingredients to classic homemade mayonnaise at the last stage:

chopped garlic (it’s good to season grated cheese with this sauce, and use the resulting mass on sandwiches);
spices (curry, paprika, turmeric and seasoning mixtures to your taste);
chopped greens;
finely chopped pickled cucumber (this option goes well with breaded chicken or fish fillets and cordon bleu cutlets).

This is an approximate list, and the final one depends on your imagination. However, it is worth trying new combinations carefully and adding them not to the entire prepared sauce, but to a small part of it and tasting it. If the combination is to your taste and is suitable for the dish you are preparing, then you can add the selected ingredient to the remaining homemade mayonnaise.

Author's cuisine from Yulia Vysotskaya

Among everyone who comes up with and brings their culinary ideas to life, Yulia Vysotskaya, who has been hosting a program about cooking on television for several years, is especially popular. Her recipes are popular, first of all, because every housewife can prepare them. Julia also paid attention to homemade mayonnaise. To prepare it using the original method, you will need the following products:

garlic - a couple of cloves;
Dijon mustard (it has a more delicate taste) - a tablespoon is enough;
4 yolks;
a couple of teaspoons of granulated sugar;
a pinch of salt;
half a liter of vegetable oil;
a couple of tablespoons of apple cider vinegar.