Mayonnaise sauce has no equal in popularity. It was invented a long time ago and exact data about its origin is lost.

There is a version that the word “mayonnaise” itself comes from the French “moyey”, one of the outdated meanings of which is yolk.

A more popular assumption is that the sauce was invented during the siege of the French city of Mayon in order to diversify the menu of the besieged, who had only olive oil and eggs.

But, one way or another, today mayonnaise is one of the most popular sauces in the world.

The choice of industrially produced mayonnaise is huge. But it should be borne in mind that none of them (with all the variety of recipes) is prepared according to the classical model.

The explanation for this is very simple. Original sauce made from natural products having a small Therefore, “correct” mayonnaise can be stored for no longer than a week, even in the refrigerator. This circumstance forces producers to use preservatives when preparing this sauce, so that advertising does not claim this.

You can taste the real taste of this product only in very expensive restaurant or by preparing it yourself.

Therefore, those who want to use it in their kitchen real sauce, must learn how to prepare mayonnaise at home.

Fortunately, its preparation cannot be called difficult or time-consuming. It is important to follow the technology exactly and use quality ingredients.

What you need to make mayonnaise at home.

Making mayonnaise at home will require the following products:

2-3 fresh chicken yolks(preferably bright yellow, homemade)

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon lemon juice

1 cup vegetable oil (originally olive oil)

The oil added to mayonnaise must be refined.

In addition to the products listed, you will need a mixer (or blender) and a convenient bowl.

at home.

Mix the yolks, salt, sugar until smooth. With the mixer running, add to the mixture a small amount of vegetable oil. Literally half a teaspoon. When the oil is confidently combined with the yolks, add the next half teaspoon of oil. We repeat the procedure, constantly ensuring that the mass is homogeneous. Towards the end of the procedure, the amount of oil added (but not the speed) can be increased slightly (up to a tablespoon). You should not pour oil into the sauce in a continuous stream; there is a great danger of ruining all your work.

At the end, add everything and mix thoroughly.

Subtleties that need to be taken into account when preparing mayonnaise at home.

Butter and yolks should be room temperature. If they are added additional ingredients, their temperature should not differ from the sauce.

The more oil you can add to the sauce, the tastier the mayonnaise will be.

Mayonnaise sauce finished form It is a delicate creamy mass. By adding a small amount of ready-made mustard to it, we get an equally famous version of the sauce - “Provencal” mayonnaise.

How to add variety at home.

The taste of the finished product can be changed to suit our preferences. First of all, its main component - oil - may change. Olive oil is considered classic. Using other types will affect the final taste of the dish.

You can change the taste of mayonnaise using paprika, dried herbs, various peppers, mustard seeds and other spices.

Fans can add finely chopped vegetables (onions, garlic, cucumbers, fresh herbs) to the sauce. These components are cut into small pieces and combine with mayonnaise.

In any form, “live” mayonnaise, prepared from natural products, will turn into an excellent seasoning for salads, appetizers or hot dishes. But you should remember that the shelf life of this wonderful sauce does not exceed seven days. It is recommended to store mayonnaise in the refrigerator, in a glass or ceramic container with a tight-fitting lid.

French mayonnaise sauce is probably the most famous of the sauces. Like any celebrity, he has found dozens of “editions” for every taste and for different purposes. Mayonnaise is made with yolks alone, from whole eggs; there is mayonnaise without eggs at all, as well as a sauce for vegans, which is not mayonnaise at all, but is still called that. Several very popular sauces are prepared based on mayonnaise. In a word, this topic is large and covers more than one article.

The basis of real mayonnaise is unchanged - fresh eggs and good vegetable oil. Everything else is salt, sugar, lemon juice, mustard - added for taste. Try cooking according to classic recipe at least once - since he moved into my house homemade mayonnaise, I don’t have anything else.

Ingredients for homemade mayonnaise recipe

To make mayonnaise at home, you will need:

• egg – 1 pc.
• vegetable oil – 250 ml
• lemon juice – 1 tbsp. l.
• ready mustard – 1 tsp.
• salt, sugar - to taste
• ground black pepper - to taste (optional)

How to make mayonnaise at home

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

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

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

As you beat, the mixture will change color and become thick and homogeneous. Beat the mayonnaise until the mixture thickens evenly to the desired consistency. If the mayonnaise turns out runny, add a little more oil and whisk again.

French chefs say that you have to beat homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the authentic taste of Mayonnaise sauce (this is the full “name” of the well-known sauce).

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

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

To give mayonnaise its characteristic taste, add a little lemon juice or vinegar.

Beat everything well again. Taste the mayonnaise; if something is missing, add and beat again.

That's all, delicious mayonnaise, made at home, ready. You can store it in the refrigerator in a sealed container.

How to make mayonnaise with a blender

Everything is the same as with a mixer. It seemed to me that it was a little faster, the result was similar.

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

Choose butter for homemade mayonnaise olive extra virgin (unrefined, cold pressed) perfect option), but refined olive and sunflower oils are also acceptable. Add very little salt, sugar to taste (even better powdered sugar). Lemon juice or vinegar will acidify mayonnaise, mustard will add spicy note. IN ready sauce you can add spices, finely chopped pickled cucumbers, black olives (read about additives further).

Why mayonnaise? homemade whipped quickly, all products should be at the same temperature (room temperature).

The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, this mayonnaise is only good when it is very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases shelf life by two to three days.

Note, it turns out not at all store product , it contains neither water, nor milk, nor, especially, artificial additives. This is real Mayonnaise sauce - the way French chefs conceived it in the 18th century.

As you can see, there is nothing complicated in making mayonnaise at home. It tastes much better than the ready-made industrial one, and will not harm your health or spoil the dish. Its only disadvantage is that it can be stored for no more than a week, so it is better to make it in small portions.

Don't be afraid to experiment, try it different recipes, and you will definitely choose the one that will become your favorite!

Homemade mayonnaise recipes

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

• Mayonnaise with chili pepper good for fried foods: Add a few jalapeño stigmas to the sauce and stir well. Adjust the spiciness to your taste.

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

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

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

• Beet mayonnaise: It is done mainly for aesthetic reasons. It’s beautiful to add to “light” dishes. For flounder, for example. Grated boiled beets are used for these purposes.

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

• Curry mayonnaise is universal, suitable for any dish: from eggs and vegetables to turkey and lamb.

In addition, you can add Orange juice, onion, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with the most different products, and many unexpected combinations will surprise you with their originality and sophistication of taste.

• For diabeticsmayonnaise Prepared without sugar, for vegetarians - without eggs.

When combining mayonnaise with other ingredients, do not forget to season it with salt and pepper.

And lastly: if store-bought mayonnaise, especially of unknown origin and composition, is not recommended for all people, homemade mayonnaise, made from fresh and quality products, useful, including for children.

1. All ingredients should be at room temperature.
2. If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. And what? fresh eggs, the more saturated the color will be. Eggs bought in a regular store will make light mayonnaise.
3. Prepare mayonnaise with sunflower oil or a mixture of olive and sunflower oil in a ratio of 1: 1, or better yet 1: 2 or 1: 3. If used only, especially extra-class ( Extra virgin), the sauce will be bitter.
4. If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. This same method can be used to save the sauce if the mixture does not thicken when whipped. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
5. To diversify the taste of the sauce, you can add dried or crushed fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
6. Ready-made homemade mayonnaise is stored in a hermetically sealed container for no more than 4–5 days.

4 homemade mayonnaise recipes

jules/flickr.com

The ingredients can be whipped in two ways: with a blender or mixer. In both cases, the sauce turns out tasty and aromatic, but both options have their pros and cons.

It's easier to make mayonnaise with a blender because you can use whole eggs. And the sauce prepared with a mixer will be thicker, but you will have to spend time separating the yolks from the whites.

Ingredients

• 2 raw eggs;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• 2 teaspoons mustard;
• 250 ml vegetable oil;
• 1 tablespoon lemon juice.

Break whole eggs into a tall, not too wide container, such as a jar or a special blender glass. Do this carefully so that the yolks do not spread. Add salt, sugar and mustard.

Lower the blender to the bottom and beat the mixture until smooth. Then, moving the blender up and down and continuing to beat the mixture, pour in the oil in a thin stream.

When the sauce thickens, add lemon juice and beat the mayonnaise with a blender again.

A quick way to cook thick sauce from what you will probably find in the kitchen. It will turn out no worse than mayonnaise with mustard.

Ingredients

• 2 raw egg yolks;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• ½ teaspoon vinegar 9%;
• 150 ml vegetable oil.

Preparation

Place the yolks in a tall, narrow container. Add salt, sugar and vinegar. Instead of table vinegar, you can use it, then the mayonnaise will be softer.

Pour in the oil and, placing the blender at the bottom of the container and without moving it, beat the mixture for about 3 minutes. When the sauce begins to thicken, start moving the blender up and down to mix the ingredients evenly.

The sauce prepared for this is incredible simple recipe, it turns out quite thick and has a delicate creamy taste.

Ingredients

• 150 ml milk of any fat content;
• 300 ml vegetable oil;
• 2–3 teaspoons mustard;
• 2 tablespoons lemon juice;
• ½ teaspoon salt.

Preparation

Pour milk and butter into a tall, narrow container. Blend the mixture with an immersion blender for a few seconds. You should get a thick mass. Add mustard, lemon juice and salt and whisk again until smooth.

This one is non-standard, but very delicious sauce - great option for those who don't want to use raw eggs and vegetable oil.

Ingredients

• 3 boiled yolks;
• 2 teaspoons mustard;
• 300 g fat sour cream;
• ½ teaspoon salt.

Preparation

Add mustard to the yolks and mash with a fork until smooth. Add sour cream and salt and mix thoroughly so that no lumps remain.

Only people know how to make mayonnaise at home experienced chefs. After all, ordinary housewives have no need to cook such flavorful sauce on one's own. This is due to the fact that today it can be found not only in large supermarkets, but also in small shops. However, it should be noted that preparing mayonnaise at home does not take much time. In this regard, experienced chefs recommend making it yourself rather than purchasing a ready-made flavored product.

General information

Before we talk about how to make mayonnaise at home, you should tell us what such an ingredient is and what it is needed for.

Mayonnaise is perhaps the most popular sauce that is added to almost any dish. To our country this ingredient came from Europe, or rather from France. Once upon a time it was consumed only in freshly prepared form. But due to its rapidly growing popularity, they very soon began to stock it for future use. Now mayonnaise is sold in all stores.

How to make homemade mayonnaise?

Making the mentioned sauce yourself is not as difficult as it seems at first glance. To do this, you just need to purchase the appropriate ingredients and then carefully process them.

So, before making mayonnaise at home, you should prepare the following ingredients:

• large village eggs - 7 pcs.;
• refined sunflower oil - 800 ml;
• ready mustard - 20 g;
• vinegar 3% table - 150 ml;
• granulated sugar - about 20 g;
• fine sea salt - about 15-20 g (to taste).

Preparing Ingredients

Preparing mayonnaise can take you from 30 to 60 minutes. And before you start mixing all the ingredients, you should carefully process all the products. To do this you need to break chicken eggs and separate the whites and yolks different dishes. Moreover, we don’t need the first component, so you can safely freeze it and then use it to prepare some kind of dough. As for the yolks, it is recommended to leave them at room temperature so that they are completely warmed. But refined sunflower oil should, on the contrary, be slightly cooled in the refrigerator.

Mixing ingredients

How to make mayonnaise at home? To do this, you need to take an enamel or plastic bowl, put warm yolks in it, and then add mustard and fine sea ​​salt. Having mixed the ingredients well with a wooden spatula, slowly add pre-cooled (to a temperature of 12-15 degrees) refined sunflower oil. In this case, the vegetable fat should be well emulsified, that is, broken into small balls that will be evenly distributed over the yolks.

As a result of these actions, you should get a fairly thick and aromatic sauce that holds well on a spoon. It should additionally be added granulated sugar And table vinegar. Next, the mayonnaise needs to be thoroughly stirred again until smooth.

Features of the cooking process

It should be especially noted that mayonnaise is prepared much faster in a blender and turns out much tastier. But if you don’t have such a device, then all the ingredients can be whipped by hand.

After introducing low-percentage table vinegar, mayonnaise becomes much thinner. Moreover, he acquires White color. If you do not want to use such a spicy product, then it can be quite easily replaced with fresh lemon juice or citric acid. It is advisable to store ready-made homemade mayonnaise in porcelain or enamel containers only in the refrigerator.

How to use mayonnaise in cooking?

As you can see, to make mayonnaise at home, there is no need to purchase expensive and strange products. Moreover, to get a tasty and aromatic sauce, you should devote only a few minutes of free time to this culinary task.

Once the mayonnaise is completely ready, it can be used to create any products. Thus, a homemade product is often used for cooking various salads, main courses and even baked goods. After all, mayonnaise added to the dough makes it very soft, loose, juicy and incredibly tasty. Try it and see for yourself.

Cooking low-fat homemade mayonnaise: recipe with photos

Those gourmets who carefully monitor their figure can prepare light mayonnaise for themselves. As a rule, the fat content of such home product does not exceed 50%.

So, a simple mayonnaise recipe involves using the following components:

• cold drinking water - 3 glasses;
• large country eggs - 2 pcs.;
• prepared mustard - about 4 dessert spoons;
• refined vegetable oil - approximately 1 liter;
• table vinegar 3% - 3 large spoons;
• wheat flour - 4 large spoons;
• fine granulated sugar - 4 large spoons;
• fine table salt or iodized salt - 2 dessert spoons.

The process of making aromatic sauce

It is quite easy to prepare mayonnaise, the calorie content of which does not exceed 300 energy units. To do this, you need to pour some water into a bowl, add wheat flour, and then stir thoroughly until smooth. As a result, you should get a mixture whose consistency is quite similar to thick sour cream.

Next, you need to put the remaining water on the fire and bring it to a boil. Then you need to pour the flour mixture into a hot bowl and, stirring regularly, cook a kind of jelly. The resulting thick mass should be cooled at room temperature, add beaten chicken eggs, as well as salt, ready-made mustard, granulated sugar and table vinegar. All ingredients must be thoroughly beaten with a mixer until smooth.

Finally, carefully pour any vegetable oil (for example, corn, sunflower, or assorted oil) into the resulting mixture, whisking continuously, in a thin stream. After beating the components to a homogeneous consistency, they should be placed in an enamel or ceramic bowl, hermetically sealed with a lid and placed in the refrigerator. After a couple of hours, the chilled mayonnaise can be safely consumed in the form of an aromatic and very tasty sauce.

Features of making mayonnaise at home

You can add homemade Provencal mayonnaise various ingredients. This will give your sauce not only piquant and original taste but also beautiful appearance. So, added to finished product crushed garlic goes perfectly with meat dishes and crispy toast. If homemade sauce When prepared specifically for fish or seafood, you can additionally add lemon zest grated on a small grater. If you plan to season chopped vegetables with it, then it is advisable to add finely grated cheese or chopped olives.

A simple and quick recipe for homemade mayonnaise

“Provencal” mayonnaise is perhaps the most favorite sauce not only for residents of our state, but also for other countries. In order not to purchase such a product in a store, you should make it yourself. For this we need:

• country chicken egg - 1 pc.;
• granulated sugar - dessert spoon;
• table vinegar 3% - dessert spoon;
• refined sunflower oil - about 200 ml;
• fine sea salt - about 1 g;
• spices, or rather allspice ground and dried basil - add to taste.

Making your own mayonnaise at home

Before you start preparing this sauce, you should remove all ingredients except oil from the refrigeration chamber. After they reach the same temperature, you need to start mixing them. To do this, you need to take a deep blender bowl and then break it into large egg, add fine sea salt, sugar and allspice. After beating the ingredients at medium speed, pour in refined sunflower oil in a thin stream. At the end of this procedure, homemade mayonnaise should thicken noticeably. If this does not happen, then you should add a small amount of chilled vegetable fat(about 30-50 g).

After the sauce thickens, you need to pour a little table vinegar into it. In this case, mayonnaise must be purchased light shade, and taste a little sour, that is, not be as bland as butter. As a result of thoroughly mixing all components using a blender, you should get classic mayonnaise"Provencal". If you want to make a more aromatic and rich sauce, then you need to add a small amount of ready-made mustard to all of the above ingredients.

By the way, if you don’t have a blender, you can use a regular hand whisk, mixer or food processor to make homemade mayonnaise.

The benefits and harms of homemade and store-bought mayonnaise

When buying mayonnaise in a store, you should remember that to preserve the product, manufacturers often add various additives and flavors. In this regard, to obtain a healthier and healthier sauce, it is recommended to make it yourself. After all, such a natural product is enriched with vitamins B, A and E, as well as PP. Moreover, homemade mayonnaise contains a large number of useful compounds, namely choline, calcium, magnesium, sodium, iron and phosphorus. However, it should be noted that you should consume this sauce every day and on large quantities highly not recommended. After all, it is quite high in calories, which can have a bad effect on your refined figure. In addition, table vinegar, which is included in mayonnaise, lemon acid and mustard negatively affect the gastric mucosa. In this regard, store-bought sauce or sauce prepared at home is not recommended for those who have any problems with the gastrointestinal tract.

How to make mayonnaise at home is a fairly frequently asked question from our regular readers, and in today’s article the team of this culinary site will try to fully answer it.

In fact, homemade mayonnaise is prepared very easily and quickly; all you need is a couple of minutes and a set simple ingredients How will mayonnaise be prepared at home? Why make homemade mayonnaise if all the store shelves are simply forgotten about this sauce, and the answer is very simple and you can read it on the label about the composition of the product being sold, you won’t find a single natural product there, now think about whether it’s worth buying it if you can have mayonnaise cook at home. Of course, the majority thinks, why bother making mayonnaise at home if you can go to the store to buy a second jar and forget about the extra worries with preparation, but only those who have never tasted homemade mayonnaise think so, I assure you the taste is simply amazing, much better purchased product. If you ever try mayonnaise prepared at home, you will simply forget about the mayonnaise that is sold on the shelves of your store. Moreover, those people who value their most important thing - health and take care of it, listen, as the benefits of homemade mayonnaise will be much greater.

Okay, we won’t torment you for a long time, in fact, we can talk for a very long time about the benefits and taste of homemade mayonnaise, but today our main task is to teach all our readers how to prepare mayonnaise at home, which is exactly what we will do.

Ingredients for homemade mayonnaise:

• Chicken egg - 2 pieces;
• Vegetable oil – 350 grams;
• Salt – 1 teaspoon;
• Lemon juice – 1.5 tablespoons;
• Sugar – 1 teaspoon;
• Mustard – 1 teaspoon.

As I probably already said, to prepare mayonnaise at home we will need a few minutes and the presented ingredients, as you can see, the ingredients themselves are very simple and will probably be found in any housewife’s refrigerator. Well, if it so happens that you are missing something, you can always find a solution and replace the product with something similar, for example, you can always replace lemon juice with vinegar, and you can eliminate mustard altogether, since this ingredient can be classified among amateurs, and what cannot be replaced is butter and egg; without these components, you definitely won’t be able to make delicious homemade mayonnaise.

It is advisable that during the preparation of mayonnaise all the ingredients are at room temperature, and I also advise you to choose only homemade eggs, then your mayonnaise will turn out to be really very tasty. Homemade mayonnaise is great to add to various dishes and salads, what you can’t do with this mayonnaise is bake it, as it will instantly separate and the dish you prepared with it will become, to put it mildly, not as expected.

In the process of preparing mayonnaise, you can also influence its thickness, the amount of oil is responsible for this, if you need thicker mayonnaise, you can add a little more oil and beat with a blender again, if, on the contrary, you need mayonnaise less thick, citric acid comes to the rescue .

How to make mayonnaise at home

As you probably understood, for cooking we need a mixer or blender, dishes, it should be deep enough, it could be a bowl or a glass from a blender. The eggs we use must be fresh and have an orange yolk. I use half the ingredients for one serving. Break the egg into a blender glass, add salt, mustard and sugar.

Now, using a blender, beat it all until smooth; I have an immersion blender, and it does the job perfectly.

Next, in order for us to achieve the most positive result, and for our mayonnaise to be as close as possible to store-bought mayonnaise, we need to replace the blender with a mixer. Beat with a mixer for a few more minutes until the consistency of mayonnaise is obtained.

You are wondering at what stage you need to add lemon juice, but at this particular stage, when mayonnaise at home is almost ready, add a little lemon juice and mix everything thoroughly again.

The finished mayonnaise should be quite thick, if you put a spoon, it should stand without any problems, as shown in the photo.

Well, that's all, now you know one of the most popular recipes making mayonnaise at home. In fact, if you search the Internet, you can find enough information on preparing mayonnaise at home, various recipes and secrets, well, why should you look if everything has already been found for you and presented below.

Homemade mayonnaise: benefits and recipes

Mayonnaise is an integral part of many dishes. Every good housewife has it in the refrigerator. Mayonnaise is a mixture of egg yolks, vegetable oil and various spices. The first to make mayonnaise were the French. Now it is distributed all over the world. It is used to dress many salads and is used for sandwiches, appetizers, and casseroles.

However, many people think about the question of whether mayonnaise is so healthy, and most importantly, how natural the mayonnaise that is sold in stores is. To cast aside all doubts and eat only healthy foods, you can prepare mayonnaise yourself at home.

What to choose: homemade or from a pack?

Most people are used to purchasing sauce at the store. Most of them show yolks and olives on the packaging, as if to convince buyers that the product is truly natural. When purchasing mayonnaise in a pack, you should definitely look at its composition. Various kinds of preservatives, flavorings, thickeners and other chemicals are needed only to make mayonnaise last longer. They will not bring any benefit to the human body. To see how harmful mayonnaise from a pack can be, just try to wash the sink with it. Chemical substances its composition will cope with this task perfectly!

This is why many people prefer to use homemade mayonnaise. It is made from natural products, which is much safer for the body. What are the advantages of homemade mayonnaise? To make mayonnaise, you need the most regular products, which are available in every kitchen. Making mayonnaise seems to be a difficult process only because a person does not know how to prepare it. It's actually simple and easy.

Mayonnaise prepared independently consists only of natural ingredients and does not contain harmful substances. Store-bought mayonnaise contains egg powder, powdered milk, various oils, harmful starch, gelatin and more. Mayonnaise prepared at home has a completely different shade: thanks to the eggs, it is creamy, and all the mayonnaise in the pack is white, which once again proves its unnaturalness.

What is homemade mayonnaise made from?

Making mayonnaise is not a difficult process. The basis is egg yolks, it was from them that the first mayonnaise was prepared in France. The accompanying ingredients are salt, sugar, vegetable oil and lemon juice (vinegar).

To add any specific taste to mayonnaise, spices are added to it. Also pleasant taste mayonnaise can be made from herbs, garlic, olives, horseradish, mushrooms, ham, cheese. The well-known Provencal mayonnaise contains mustard. Homemade mayonnaise is much thicker than store-bought mayonnaise.

To check the quality of the mayonnaise, you need to put a little mayonnaise in a frying pan heated on the stove. If mayonnaise is natural, it will turn into oil and other curdled ingredients. If the mayonnaise is artificial, it becomes similar to semolina porridge or jelly.

Secrets of delicious homemade mayonnaise

All products used in the preparation of mayonnaise are simple and affordable. The cooking method itself is also quite simple. However, you need to know the exact technology for mixing all the components, then the mayonnaise will turn out delicious. A prerequisite is that the products must be approximately the same temperature. To prepare mayonnaise, it is better to use earthenware or porcelain dishes.

You need to mix the products using a blender or mixer. You need to mix at low speed at first, but when the mixture starts to thicken, you can increase the speed. You can use a whisk, but it will be quite difficult and time-consuming. You cannot mix all the components at once. Vegetable oil should be added a little at a time in small portions, from a teaspoon to a small trickle.

How to make mayonnaise at home?

Recipe No. 1

Ingredients: yolks (4 pcs.), sunflower oil (2 cups), vinegar or lemon juice (2 dessert spoons), salt, sugar and pepper to taste.

To prepare, you will need a large blender bowl. For a minute you need to mix the yolks and spices. The sugar should completely dissolve, and the mass should become homogeneous. Only after this do they begin to gradually add vegetable oil. It is necessary to add oil until the mixture becomes thick. If you need liquid mayonnaise, then you need to turn on large quantity oils

Recipe No. 2. "Provencal"

Ingredients: yolks (4 pcs.), sunflower oil (300-350 ml), vinegar or lemon juice (2 tbsp.), mustard (1 tsp.), salt and sugar.

In a blender you need to beat the yolks and spices. The mass should resemble sour cream and be uniform. Then slowly pour in the oil. Only when the mayonnaise becomes thick should you add lemon juice.

Ingredients: yolks (6 pcs.), sunflower oil (600 ml.), salt (1 tsp.) and sugar (1 tsp.), lemon or cranberry juice (3 dessert l.), fresh spinach(60 g), any greens (4 tbsp.).

Beat the yolks and spices in a blender, gradually add oil and turn everything into a single mass, then add an acidifier. The greens must be boiled for about 5 minutes, squeezed and passed through a sieve. The resulting mixture must be mixed with the resulting sauce.

Ingredients: eggs (2 pcs.), sunflower oil (2 cups), sugar (2 tsp.), mustard (1 tsp.), lemon juice or vinegar (2 dessert l.), salt.

The eggs are mixed with spices, then an acidifier is added. The oil must be poured in small portions and whisked until a single, thick mass is formed. You can include olives in cooking, lemon zest, herbs such as oregano, basil or rosemary.

Recipe No. 5. Low calorie mayonnaise

Ingredients: milk (200 ml), sunflower oil (400 ml), lemon juice, salt, sugar, mustard.

In a blender, beat the milk and butter for a minute, then add salt, sugar, lemon juice and mustard. The resulting mixture is stirred to a single mass. To make mayonnaise successful, all products are taken at approximately the same temperature. When choosing milk, it is better to give preference to fatty milk.

Those who have tried homemade mayonnaise at least once will agree that it is much better than store-bought mayonnaise. It makes any dish tastier and healthier!