Method for making mayonnaise at home. Homemade mayonnaise recipes

Mayonnaise is a must-have dressing on every New Year's table. It is used in various salads, including the beloved Olivier salad. Today it has become fashionable to prepare mayonnaise at home. We decided to tell you a few simple recipes that will help you create this popular sauce at home.

Yolk mayonnaise

Many housewives use a blender or mixer with a suitable attachment to prepare homemade mayonnaise. We suggest using the good old method, namely whisking mayonnaise.

Ingredients:

1 egg yolk

1/2 tsp. mustard

pinch of sugar

a pinch of salt

100 ml olive oil

1/2 tsp. lemon juice

Cooking method

To prepare mayonnaise, we need one egg yolk, which we beat well with a whisk with mustard, salt and sugar. Gradually pour olive oil (can be replaced with sunflower oil, or combined in a 1:1 ratio) into the finished homogeneous mass. The secret of this mayonnaise is that you need to beat it not too fast and not too slow. As soon as the resulting mass begins to stick to the whisk, the mayonnaise can be considered ready. To make it light but not white (remember, homemade mayonnaise is not perfectly white like store-bought mayonnaise), add a little lemon juice, apple cider vinegar or balsamic vinegar.

Whole egg mayonnaise

www.credits

If you are a modern woman and don’t want to bother with a whisk, we offer you a recipe for mayonnaise that can be prepared using a blender in just one minute.

Ingredients:

150 ml sunflower oil

0.5 tsp. mustard

0.5 tsp. salt

0.5 tsp. Sahara

1 tbsp. l. lemon juice

Cooking method

Making homemade mayonnaise in a blender is a fairly simple task. There is no need to monitor the consistency, amount of oil and other details. Simply pour all the ingredients in order into a container and place the blender attachment in it. The secret lies precisely in the attachment, which in a short period of time beats the ingredients, turning them into the mayonnaise mass we need.

Milk mayonnaise


www.credits

There is mayonnaise made from milk. It also miraculously becomes thick and tastes just like traditional egg mayonnaise.

Ingredients:

150 ml milk 2.5% fat

300 ml sunflower oil

2-3 tsp. mustard

1 tbsp. l. lemon juice

salt and sugar to taste

Cooking method

Pour milk at room temperature into a blender container. Add sunflower oil and beat with a blender (not a mixer!) until a thick emulsion is formed. Add salt, sugar, mustard and lemon juice to the finished mixture and beat for another 5 seconds. Surprisingly, even without eggs you get real mayonnaise.

Quail egg mayonnaise


www.credits

Gourmets love to experiment and prepare mayonnaise using quail eggs. His recipe is also very simple.

Ingredients

6 quail eggs

150 ml sunflower oil

0.5 tsp. salt

0.5 tsp. Sahara

0.5 tsp. mustard

a pinch of ground black pepper

1 tbsp. l. lemon juice

greens to taste

Cooking method

Mix eggs, salt, sugar, mustard and pepper and beat with a blender for a minute. Then add sunflower oil a little at a time until the mayonnaise thickens. Add lemon juice to the prepared mayonnaise, beat again and mix with herbs. Place the resulting mixture in the refrigerator to thicken. The only difference between this recipe and standard mayonnaise is that quail eggs are used rather than chicken eggs. They say they are more gentle and healthy. But here it’s better to rely on your own taste.

19.05.2014

Homemade Mayonnaise is one of the most famous and most delicious sauces in the world, especially widespread in our countries. How to make Mayonnaise at home? It’s as simple as that: all you need is a blender or mixer and a free 5 minutes. Do you like the speed of cooking? I still have a lot of delicious dishes (and these are far from sauces!) that are being prepared And , be sure to check it out πŸ˜‰

There are many stories telling about where, how and by whom homemade mayonnaise was invented, but no one knows for sure. However, it is generally accepted that Mayonnaise sauce is French, although most likely it originated in ancient times in several places at the same time, where eggs and olive oil could be found. Previously, it was whipped by hand, but now it is very simple and quick to prepare homemade Mayonnaise with a mixer or blender - the result is the same.

So, how to make Mayonnaise at home? Step-by-step recipe with photos!

Ingredients

  • - 2 pcs
  • - 400 gr (mixture of sunflower and olive)
  • - 2 pinches
  • - 1 tsp
  • - juice - 1 tsp (can be replaced with white wine vinegar)

Cooking method

Making Mayonnaise at home, the recipe for which I will now tell you, will take very little time! There is a classic method that uses only egg yolks. But, it seems to me, if you include proteins in the sauce, it becomes more tender, airy and more economical.

I make homemade Mayonnaise in a blender, but you can also use a mixer. Break two eggs into a deep blender container or mixer bowl. Add salt, vinegar or lemon juice and mustard. I wrote the approximate quantities of these ingredients, but usually they are all added by eye and according to your taste.

Homemade Mayonnaise, the recipe with photos of which I tell and show, should be constantly beaten, so first beat the eggs with seasonings in a blender or mixer until smooth.

We begin to add refined sunflower oil in a thin stream. You will see the yellow liquid begin to react with the oil and turn into a white-yellow emulsion. As you increase the amount of oil, you will notice how the sauce begins to thicken and turn white. The more oil, the thicker the mayonnaise sauce will be. How to make homemade Mayonnaise without spoiling anything? The main thing is not to overdo it, otherwise it will begin to disintegrate into its initial components.

We monitor the consistency and stop adding oil before reaching the final result. Now we take extra virgin olive oil and finish the job. With olive oil, mayonnaise will have a special piquant taste. You can, of course, use exclusively olive oil, but in our country this is a costly affair. As you can see, homemade mayonnaise can be very inexpensive.

We'll definitely try it at the end. If the oil tastes distinctly, add a little vinegar or lemon juice and mustard. If the mayonnaise is sour, add sugar. If it's salty, add a little more oil. We bring it to perfection. Homemade Mayonnaise is ready! Now you know the recipe for Mayonnaise at home πŸ˜‰ Let’s summarize!

Homemade Mayonnaise. How to make Mayonnaise at home? The recipe is short

  1. Break the eggs into a blender or mixer bowl, add salt, vinegar or lemon juice and mustard.
  2. Beat the ingredients for a few seconds and begin adding vegetable oil in a thin stream, continuing to whisk all the time.
  3. The consistency of homemade Mayonnaise will become increasingly thick, the more oil, the thicker the Mayonnaise will be.
  4. A little short of reaching the final result, continuing to whisk, we begin to pour in olive oil and bring the mass to the consistency you need: thick or thinner.
  5. We try homemade Mayonnaise, adjust it to the desired taste by adding sugar or salt, vinegar or mustard.
  6. Hooray! Now you know how to make homemade Mayonnaise!

The Mayonnaise recipe is brought to its logical conclusion. You can view , which are also prepared in a matter of minutes. Try cooking, leave comments with ratings, subscribe to new recipes in the right sidebar so you don’t miss anything (it’s free!) and remember that you are more talented than you can imagine. Enjoy your meal!

4.8 stars - based on 5 review(s)

Natural sauce made by caring hands at home cannot compare in taste to store-bought. The selection of mayonnaise packages on the shelves of retail outlets is impressive, but the finished product can hardly surpass the quality of a homemade one. All that remains is to find a recipe, master the technology and make a thick salad dressing.

How to make homemade mayonnaise

Legend attributes the fact of innovation to the cook Cardinal Richelieu, although the most popular sauce was known long before him. History has preserved only a common name for all versions of the dressing, based on a combination of vegetable oil and fresh eggs. Over time, the classic recipe was improved, thanks to which homemade recipes for vegetarian, lean, dietary thick, opaque sauce with a characteristic taste appeared.

In addition to the two main ingredients, you can add mustard, sugar, salt, lemon juice, mustard powder, vinegar, and milk to enhance the flavor. Even culinary beginners can make homemade mayonnaise with their own hands, because it is not particularly difficult. It is better to beat with a blender or mixer or use a whisk, but how to prepare a thick, light, natural product correctly at home is a secret that step-by-step recipes will reveal.

Homemade mayonnaise recipe

Any novice cook can learn how to prepare the famous salad dressing. Affordable products (eggs, vegetable oil, mustard), a simple process, no doubt about the quality - these are the advantages, why it is more profitable to try to make it yourself than to buy it. The recipe for mayonnaise at home is so simple, quick and understandable that going to the store to buy a package of the finished product will take much longer than cooking, and besides, the taste of homemade mayonnaise cannot be compared with store-bought analogues.

Blender

  • Cooking time: 5 minutes.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 275.5 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

The tenderness of the creamy texture, thickness, and taste of the popular Provencal sauce, which you managed to make with your own hands, will in many ways surpass the store-bought version. To make homemade mayonnaise in a blender, you need to get a useful kitchen device, have the necessary products on hand and spend a little time. How to make a delicious natural dressing at home using a classic recipe? This step-by-step recipe will reveal the culinary secret.

Ingredients:

  • eggs (yolk) – 2 pcs.;
  • vegetable oil – 1 cup;
  • sugar – 30 g;
  • salt – 0.5 teaspoon;
  • vinegar - 2 tbsp. spoons;
  • mustard – 30 g.

Cooking method:

  1. In a blender, beat the yolks with mustard until smooth.
  2. Then pour in the cooled vegetable oil, adding 2 tablespoons and blending each time with a blender.
  3. When you get a thick texture, you should add sugar, vinegar, salt, and mix again until done.

Lean

  • Cooking time: 30 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 298 kcal.
  • Purpose: lunch, dinner
  • Cuisine: French.
  • Difficulty: easy.

There are dishes on the menu of every believer that one has to give up during Lent. The desire to find a way out and continue serving, for example, salads, forces us to look for suitable options. This is the recipe for homemade lean mayonnaise based on flour. The natural taste of the dressing for many dishes will help diversify the menu, adhering to restrictions, while the usual diet will not change much.

Ingredients:

  • flour – 100 g;
  • water – 100 ml;
  • oil (vegetable) – 3 tbsp. spoons;
  • lemon juice – 25 ml;
  • salt, sugar - 1 teaspoon each.

Cooking method:

  1. Mix the sifted flour with water, avoiding the formation of lumps. Place the mixture on the stove and cook slowly until thickened. After this, cool the resulting mass.
  2. Pour in the spices, whisk, and then gradually pour in the vegetable oil, continuing to whisk vigorously.
  3. Add lemon juice as the last ingredient and whisk again until thick to make a delicious homemade dressing.

With vinegar

  • Cooking time: 5 minutes.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 739 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

The homemade technology of this recipe option makes it as similar in taste to the store-bought product. How to prepare homemade mayonnaise with vinegar so that the dressing is sour, but remains natural and low-calorie? Using a step-by-step recipe, you can quickly make a delicious sauce for salads or sandwiches, and the preservative included in the composition - vinegar - will take care of the possibility of long-term storage at home.

Ingredients:

  • yolks (chicken eggs) – 2 pcs.;
  • oil (vegetable) – 400 ml;
  • vinegar – 50 ml;
  • mustard – 30 g;
  • sugar – 1 tbsp. spoon;
  • salt – 0.5 teaspoon.

Cooking method:

  1. Separate the yolks, add sugar, mustard, mix thoroughly.
  2. Gradually pour in the vegetable oil, in small portions, without ceasing to whisk.
  3. When the mixture thickens, pour out the vinegar, add salt, stir well again until tender.

Mixer

  • Number of servings: 8 persons.
  • Calorie content of the dish: 295 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

In a modern kitchen, there are one or another household appliance that will make the cooking process quick, easy, and simple. You can beat or transform any combination of products at home into a homogeneous mass not only with a blender. A simple recipe for making homemade mayonnaise with a mixer is an option to make a delicious dressing for many salads without putting in much effort.

Ingredients:

  • egg yolk – 1 pc.;
  • olive oil – 100 ml;
  • mustard – 0.5 teaspoon;
  • lemon juice – 0.5 teaspoon;
  • salt, sugar - a pinch.

Cooking method:

  1. Beat egg yolk with mustard, sugar, salt until smooth.
  2. After this, pour in a small amount of olive oil without turning off the mixer.
  3. Gradually add the entire volume, and when the mixture of products becomes thick, pour in lemon juice and whisk the dressing again until tender.

Dietary

  • Cooking time: 5 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 120 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

Calorie counting is the basis of many at-home weight loss programs. A carefully selected diet, a menu that included the use of fresh, natural, healthy products, among which there was no place for the popular sauce. A special recipe will help change the situation, with the help of which low-calorie mayonnaise can be consumed even when on a diet. You can prepare this version of the dressing at home with the addition of yogurt or sour cream, if the products have a minimum percentage of fat content.

Ingredients:

  • sour cream (low fat) – 200 ml;
  • oil (vegetable) – 70 ml;
  • mustard – 15 g;
  • vinegar – 1 teaspoon;
  • lemon juice – 1 tbsp. spoon;
  • spices - to taste.

Cooking method:

  1. Mix sour cream with lemon juice with a whisk, then add vinegar, spices, and beat thoroughly again.
  2. When a homogeneous mass is formed, gradually pour in the vegetable oil, continuously whisking the sauce until cooked.

On quail eggs

  • Cooking time: 10 minutes.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 615 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

The taste of the finished sauce according to this recipe will pleasantly surprise even picky gourmets with its nuance. Preparing dressing for salads and other dishes at home without a blender will take a little longer, so if you don’t want to spend a lot of time in the kitchen, then it’s better to use this useful kitchen appliance. A step-by-step recipe for mayonnaise with quail eggs will reveal another culinary secret: how to prepare a dish at home with a surprisingly delicate taste.

Ingredients:

  • oil (sunflower, olive) – 150 ml;
  • quail eggs – 6 pcs.;
  • mustard – 1 teaspoon;
  • lemon juice – 1 teaspoon;
  • spices - to taste.

Cooking method:

  1. Before beating quail eggs, warm the vegetable oil to room temperature.
  2. Using a blender, beat everything from quail eggs, mustard, spices, vinegar until the mass doubles.
  3. In a thin stream, without ceasing to beat, pour in the vegetable oil, and when the mass thickens, add lemon juice. Mix the ingredients again until done.

No eggs

  • Cooking time: 20 minutes.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 230 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

Another version of the legendary sauce for meat dishes, salads, and sandwiches, which provides the basis for culinary experiments at home. How to make mayonnaise without eggs? It’s not much more difficult than preparing a dressing without mustard or using a technology that requires the composition to be made without milk. This step-by-step recipe for a natural product at home is suitable for followers of vegetarianism and anyone watching their figure.

Ingredients:

  • oil (olive) – 80 ml;
  • lemon juice – 30 ml;
  • water – 350 ml;
  • flour – 100 g;
  • mustard powder – 3 tbsp. spoons;
  • sugar – 1 tbsp. spoon;
  • salt - 1 teaspoon with top.

Cooking method:

  1. Dilute the sifted flour with 2-3 tablespoons of water. Grind so that there are no lumps, put on the stove, stirring, and brew.
  2. Mix olive oil with mustard powder, lemon juice, and spices.
  3. Pour in the remaining volume of water, then add custard flour in small portions, continuously whisking the mixture with a mixer or blender until thick.

With milk

  • Number of servings: 10 persons.
  • Calorie content of the dish: 295 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

The key to the success of this step-by-step recipe is that all products should first be warmed to room temperature, and then begin the process itself. To make homemade mayonnaise with milk, you can use soy milk, which in its composition will replace egg yolk. It is better to use a mixer or blender, and if you don’t have one, then a hand whisk will do the job, which will take a little more time.

Ingredients:

  • vegetable oil – 50 ml;
  • soy milk – 60 ml;
  • vinegar - 2 tbsp. spoons;
  • mustard – 0.5 teaspoon;
  • garlic – 1 clove;
  • spices - to taste.

Cooking method:

  1. Mix mustard, salt and garlic until it becomes a paste.
  2. Pour in soy milk, beat, add vinegar, mix thoroughly again until the mixture does not spread.

Without mustard

  • Cooking time: 10 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 670 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

No dressing can provide an alternative to the famous sauce. The uniqueness of the finished product at home surprises with its hint of taste, and a huge selection of recipes guarantees this result. For a menu with children's dishes, try making mayonnaise without mustard. Then a child under 6-7 years old will definitely like a salad with a delicate, light taste.

Ingredients:

  • olive oil – 200 ml;
  • egg – 1 pc.;
  • garlic – 2-3 cloves;
  • salt - to taste.

Cooking method:

  1. Beat the egg with garlic and salt in a blender so that there are no lumps.
  2. Without turning off the device, pour in olive oil in small portions, continuing to whisk until a homogeneous thick mass is formed.

Without milk

  • Cooking time: 15 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 480 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: French.
  • Difficulty: easy.

If you are interested in culinary experiments or want to add a different taste to homemade salads and meat dishes, then this recipe for the famous sauce will be very useful. How to make mayonnaise without milk at home? Replace this product with meat broth, and it can be boiled from any type of meat, adding carrots, celery, herbs and mushrooms. Then the finished homemade dressing will have an incredibly seductive aroma that awakens your appetite.

Ingredients:

  • vegetable oil – 150 ml;
  • broth - 1 glass;
  • starch - 1 tbsp. spoon;
  • lemon juice – 1 tbsp. spoon;
  • mustard – 1 teaspoon;
  • sugar – 0.5 tsp.

Cooking method:

  1. Dilute the starch in half the volume of the broth, stirring so that there are no lumps.
  2. Heat the rest of the broth, pour in the diluted starch, stir until thickened.
  3. Cool the mixture, add mustard, sugar, lemon juice, beat well with a whisk.
  4. Pour in the vegetable oil as the last ingredient, continuing to beat until a thick mass is formed.

How to make mayonnaise at home - cooking secrets

The secrets of culinary art are learned in practice. If you don’t want to experiment, then it makes sense to turn to the recommendations of professionals and more experienced chefs who know that homemade mayonnaise is not only about following the recipe, but also some tricks. Here are just some of the list of useful tips that will help you make a natural, thick, tasty dressing at home:

  • take food only at room temperature;
  • When using kitchen appliances, you should start at a slow speed, gradually increasing the speed;
  • lemon juice can be replaced with vinegar and vice versa;
  • If the consistency of the dressing is too thick, it is permissible to dilute it with a couple of tablespoons of water and whisk again to make it more liquid;
  • the rich color of the yolk will give the sauce an intense shade; you can achieve this with a pale yolk by adding a pinch of turmeric;
  • The shelf life of a homemade product should not exceed 10 days, and the conditions are closed containers that should be placed in the refrigerator.

Video

Mayonnaise sauces have a wide range and are widely used in cooking. Lovers of gastronomic masterpieces serve them on the table with various types of dishes - meat, vegetable, first and second. The sauce is used to season salads, and light and not too fatty sauces are used in diet menus. In addition, mayonnaise is often used to create spicy marinades for chicken and pork. Currently, there are many unique recipes for sauces that are prepared based on various food products. How to make mayonnaise at home, for salad, cabbage rolls, and even a lean version, read below.

Classic mayonnaise is prepared using natural food products without adding spices. It has a thick consistency and an unusually pleasant taste. In combination with other dishes, it does not interrupt their taste, but only adds a certain appetizing note.

To prepare it you will need:

  • 200 grams of vegetable oil;
  • 50 grams of vinegar 9%;
  • 40 grams of egg yolk;
  • a pinch of salt and sugar.

First, the yolks should be separated from the protein mass. Add salt and sugar to the yolks. The ingredients are whipped with a blender or by hand until a white mass is formed. Then gradually add oil in small volumes. Add vinegar to the whipped mass and beat for 10 minutes. The result is a thick, homogeneous mass. Store the sauce in a tightly closed container. Served with borscht and cabbage rolls.

Note! The sauce prepared according to any recipe must be stored in the refrigerator. At room temperature it spoils quickly.

Cooking from quail eggs

As a rule, eggs are included in mayonnaise according to the classic recipe. They give a yellowish tint and give the product volume and fluffiness. Try replacing chicken eggs with quail eggs.

For mayonnaise on quail eggs you will need:

  • 10 grams of mustard, sugar, lemon juice and dry dill;
  • half a glass of refined oil;
  • Β½ tsp. salt, pepper;
  • 6 quail eggs.

First you need to prepare all the ingredients. The eggs are carefully broken and added to the blender container. Sugar, salt and all the necessary spices are added to it. The contents should be whipped for 15 seconds. Then gradually add vegetable oil in small portions. It creates an elastic consistency for the base. Over time, the mass will thicken. After completing all the necessary steps, add lemon juice and dill. Then beat everything again and transfer it to a container.

Homemade Lenten Pea Mayonnaise

Pea grains add unusual flavor notes to the dish. We recommend trying mayonnaise prepared in this special way at least once. This sauce is suitable for pureed soups and vegetable salads. It can also be used in diet menus.

The following ingredients are required for pea mayonnaise:

  • 100 grams of pea flakes;
  • 200 grams of water and vegetable oil;
  • salt, sugar - to taste.

The composition of lean mayonnaise is extremely simple, and what is important is that it is prepared in a matter of minutes, if you do not take into account the preparation time of the products themselves. Pea flakes should be cooked for half an hour. The resulting mixture should be ground in a blender until it reaches a homogeneous consistency. If necessary, you can add water. Pour vegetable oil into any bowl and add pea puree. The whole mass is whipped and spices are added. Beat everything again for a couple of minutes and the pea sauce is ready.

Cottage cheese recipe

Mayonnaise should be prepared in a slightly unusual way - by grinding. The taste of the curd sauce is unusually delicate and light. This recipe is perfect for dressing diet salads, light vegetable and meat broths, and pureed soups.

First prepare the products:

  • 200 grams of fresh cottage cheese;
  • 100 grams of milk;
  • 40 grams of yolk;
  • a tablespoon of mustard;
  • lemon juice.

First of all, combine cottage cheese, milk and yolks. Grind the ingredients and add olive oil in small portions. Then add mustard, salt and lemon juice. The prepared mass should be rubbed through a fine sieve. The curd delicacy is ready and can be consumed.

Important! For cooking, use only fresh ingredients! Otherwise, spoiled ingredients will spoil both the taste of the final dish and its benefits to the body.

With vinegar

It is acetic acid that helps make the consistency of the sauce thick during whisking. We suggest you try the simplest recipe for vinegar mayonnaise.

Prepare the ingredients in the following quantities:

  • 2 chicken eggs;
  • a teaspoon of balsamic vinegar, salt and sugar;
  • 20 grams of allspice;
  • a glass of sunflower oil.

First, you should prepare all the necessary ingredients, laying them out on the work surface so that they are at hand. Place eggs, sugar and salt in a blender. Beat all ingredients for a few minutes. Add pepper and balsamic vinegar to the mixture and mix again. Pour into the bowl in several additions and whisk. The process continues until the mixture reaches a sour cream consistency. Then the mayonnaise is transferred to any glass container. Place in a cool place for half an hour.

No eggs with milk

Prepared according to this recipe, mayonnaise will not be as thick as we are used to seeing it. However, it is very tasty.

You will need:

  • half a glass of milk;
  • 300 ml unrefined oil;
  • spoon of mustard, salt;
  • 50 grams of lemon juice;
  • any spices as desired.

The products must be laid out on the table in advance so that they reach the same room temperature. 40-60 minutes will be enough. Pour milk and butter into a separate container. You need to beat the products in a blender until a uniform color is formed. Then add all the necessary spices and beat again. Mayonnaise is ready to use.

Vegetarian mayonnaise - step by step recipe

Mayonnaise is suitable for vegetarians and fasting people. It will also be an excellent replacement for those who want to adjust their menu in order to lose weight.

It includes:

  • a teaspoon of mustard;
  • 100 grams of lemon juice;
  • half a glass of vegetable oil;
  • a pinch of salt and sugar;
  • water.

The main elements in the recipe are mustard and vegetable oil. First you need to mix mustard and a few drops of oil. Beat everything well with a whisk, immersion blender or fork. Then add the remaining amount of the same ingredients in small volumes, without stopping whisking. The procedure must be repeated several times. After thickening the main components, add salt, sugar and lemon juice and beat one last time. The mass turns out to be very thick and is used for dressing salads.

Provencal at home

Provencal is a mayonnaise familiar to every housewife. It has been used for a long time as a dressing for many salads. Its taste does not overwhelm other dishes, while at the same time adding an original touch to the dish.

The Provencal mayonnaise recipe includes the following products:

  • half a glass of vegetable oil;
  • 2 egg yolks;
  • a tablespoon of acetic acid;
  • 1/2 teaspoon mustard, salt and sugar.

Place the yolks, salt, sugar and mustard in the container. It is necessary to beat all the products until they are completely dissolved. To obtain thick mayonnaise, you need to pour in the oil in small portions, whisking constantly until a thick mass is formed. Then add vinegar and beat for another 2 minutes. You can add various spices to mayonnaise if desired. If the consistency is very thick, dilute it with water.

On a note. The sauce prepared using a blender is thicker than when blending by hand. In addition, the manual process will take longer.

Original garlic mayonnaise

Spicy garlic mayonnaise - what could be better to enrich the taste of meat pancakes, Ukrainian borscht, chicken broths and puree soups, potato pancakes, chicken cutlets, etc. You never know how many dishes can be combined with this sauce!

Garlic mayonnaise contains:

  • 1.5 liters of olive oil;
  • 3 eggs;
  • 15 cloves of garlic;
  • salt, ground pepper and paprika to taste.

Twist the garlic through a meat grinder or a special press. Separate the yolks from the whites and grind in a glass bowl with the addition of garlic. Then transfer the mixture to a blender and beat. Add olive oil in a light stream, continuing the process. At the end, add all the spices and beat. Sauce is the best addition to any dish.

From cheese

Cheese mayonnaise has been loved since ancient times. The delicate taste goes well with fresh vegetables in salads, it is great for preparing homemade shawarma, hot dogs and hamburgers, and deliciously complements poultry dishes. They prefer to serve it with various side dishes.

List of components:

  • a glass of Russian or Parmesan cheese shavings;
  • half a glass of olive oil;
  • 50 grams of lemon juice;
  • 1/2 teaspoon mustard, salt and ground pepper.

In a glass bowl, mix finely chopped cheese, butter, lemon juice and spices. All ingredients are blended in a blender until smooth. The finished product is cooled before serving. You can serve in gravy boats, sprinkled with very finely chopped dill.

Homemade mayonnaise is not at all like anything sold in stores. It is not only natural and tasty, but also always fresh. This sauce can be stored for only a week, but believe me, it will definitely not stay with you for that long.

You prepare it yourself from proven ingredients, giving it the desired taste and consistency. As a result, you get the perfect mayonnaise, which you want to add to literally every dish.

We will offer you several different options for preparing this sauce. There will be different cooking methods and different ingredients. Try them all to see which one suits you best.

General cooking principles

Consistency is very important when making sauce, as is patience. The butter should always be poured gradually so that it combines well with the milk or eggs and does not separate. The exception will be those cases where it is indicated that everything needs to be poured in at once.

Mustard gives mayonnaise a special taste that everyone falls in love with. Try cooking without it first and then with it so you can compare. This is not a required ingredient, so you can completely do without it.

When the mayonnaise is ready, it is advisable to put it in the refrigerator so that it can infuse at least a little. Its taste will be even more pronounced, as will its aroma. The texture will become denser, but at the same time softer and lighter. You'll have to wait a little, but the results are worth the wait!

Classic homemade mayonnaise in a blender

Cooking time

calorie content per 100 grams


A very simple and most original (real) recipe for homemade white sauce. Try it at least once to understand how tasty it is.

How to cook:


Tip: if the mayonnaise is liquid, add oil and beat the sauce until smooth.

Sauce with quail eggs

They say quail eggs are much healthier than chicken eggs. And it is true. So let's quickly savor the healthy sauce together.

How much time - 5 minutes.

What is the calorie content - 301 calories.

How to cook:

  1. Break the eggs directly into the blender, add mustard, salt, pepper and sugar.
  2. Beat continuously for one minute.
  3. After this, pour in the oil, but in parts. Whisk the sauce until smooth each time.
  4. Pour in citrus juice and mix thoroughly.

Tip: You can use lime juice instead of lemon juice.

Mayonnaise in a blender without eggs

Even more delicate, softer and lighter taste of the sauce. It becomes this way due to the presence of milk in the composition. Original, right? Get to work!

How much time - 8 minutes.

What is the calorie content - 476 calories.

How to cook:

  1. Pour milk into a tall bowl, add butter, salt and mustard.
  2. Beat all this to a thick consistency using a blender.
  3. Pour in lemon juice, whisk again and, if necessary, adjust to taste.

Tip: You can replace citrus juice with vinegar.

White sauce "Provencal" at home

A recipe that is very similar to the original. All the same ingredients, but a completely different taste. The thing is that citrus juice is added here, not vinegar. "Provencal" will amaze you!

How much time - 10 minutes.

What is the calorie content - 597 calories.

How to cook:

  1. Place the yolks in a deep bowl, add salt, mustard and sugar.
  2. Mix the ingredients and start pouring in the oil.
  3. Add in small portions, whisking until smooth each time.
  4. At the end, add the juice, blend again with a blender and let the sauce brew.

Tip: Mayonnaise can be stored for about seven days in an airtight container.

Yolk-based sauce

Mustard gives mayonnaise a special taste. That is why in this recipe we decided to remove it from the composition. To, so to speak, taste the β€œnaked taste” whipped in a blender. And you know, it's worth it!

How long is it - 6 minutes?

What is the calorie content - 608 calories.

How to cook:

  1. Place the yolk in a bowl, add salt and beat it a little.
  2. Pour in the oil little by little, each time beating the mixture until smooth with a blender.
  3. When the sauce has thickened, add vinegar.
  4. Once again, bring the sauce to the desired consistency and use as intended.

Tip: if too sour, add sugar to taste or honey.

Option with honey

Without vinegar, mayonnaise will always be sweeter. But this sweetness will very quickly be smoothed out by lemon juice, which skillfully replaces vinegar in the following mayonnaise recipe. A blender will help you create a masterpiece.

How much time - 5 minutes.

What is the calorie content - 571 calories.

How to cook:

  1. Pour all the oil into a tall blender bowl.
  2. Beat in the egg, salt, add mustard and pour in citrus juice.
  3. Add honey and blend everything to a sauce using an immersion blender.
  4. Place the finished sauce in the refrigerator for thirty minutes, then serve.

Tip: honey can be replaced with sugar. To get a special taste, you can use brown sugar.

Delicate mayonnaise with milk

Mayonnaise with the addition of milk is the same delicate one that you have never been able to try when buying only store-bought sauces. Everything is whipped in a blender and takes only seven minutes of your time!

How long is it – 7 minutes.

What is the calorie content - 520 calories.

How to cook:

  1. Pour milk and butter into a blender, beat until smooth.
  2. Add mustard, salt and vinegar. Beat again.
  3. Then put the sauce in the refrigerator for at least ten minutes to thicken.

Tip: You can add a little turmeric or paprika to the sauce for color.

  1. We recommend using ingredients at the same temperature. To do this, you just need to remove everything you need from the refrigerator shortly before preparing the sauce. Keeping the food at room temperature will result in a smoother, softer texture for the sauce. In addition, mayonnaise will whip to the desired consistency much faster with warm eggs than with cold ones.
  2. To make mayonnaise thinner, you need to pour a little boiled water into it. It must be cold, otherwise the eggs may curl into flakes. You need to add a spoonful at a time so as not to overdo it and then thicken the sauce back.
  3. If the sauce turns out to be too liquid, then oil will save everything. Pour just a little and beat the mayonnaise with a blender or whisk. When the desired consistency is achieved, there is enough oil.
  4. Be sure to choose an unscented oil. Of course, if you like the aroma of seeds, you can use unrefined oil. If not, use regular vegetable oil. Olive oil must be used carefully, as if it is of poor quality, the sauce may become bitter. It is better to add 25/75, where the first part is olive oil.
  5. Lemon juice can easily be replaced with lime juice. It is advisable that the juice be freshly squeezed. But if this is not possible, you can also use store-bought options. You can also replace the juice with citric acid, but then it must be properly diluted with water. Or in general you can take vinegar: table, wine, rice or any fruit/berry.
  6. In order for the sauce to β€œreach”, it needs to be put in the refrigerator for at least ten minutes, but preferably overnight. The aromas will mix with the flavors and you will get a real mayonnaise! Thick, flavorful and so delicious you'll want to eat it with a spoon.
  7. If you beat the mayonnaise with a whisk or mixer, it is possible that protein strings will remain in your sauce. That's why we suggest you use a blender in every recipe. This refers to a submersible foot or bowl in which the knives are built. The blades will simply break these strings, the sauce will become more homogeneous and even more appetizing.
  8. Ready-made mayonnaise (without infusion) is a must-try. Perhaps you will have too little salt or, conversely, it will turn out sweet or sour. In this case, you need to bring everything to your ideal taste using the most common spices.
  9. If there are those among you who are worried about salmonellosis, then here is a short and very simple piece of advice: before breaking eggs, be sure to wash them with soap. But you need to do this very carefully, then wipe it dry and you’re done. There are no more bacteria on the eggs!
  10. You can give mayonnaise an unusual color. For example, if you add turmeric, the sauce will turn yellow. With paprika it will be orange, and with greens it will turn light green. This original approach is suitable for a holiday, where you can serve the same sauce in different interpretations. But remember that such additives affect not only the color, but also the taste of the sauce.

There is one big problem with making homemade mayonnaise. It only occurs if you don't stick to the recipe well. The problem is that the mayonnaise separates. That is, the oil simply does not combine with other components. That is why we strongly recommend pouring it into the rest of the components in small parts. Each time, bring everything very thoroughly until smooth, whisking with a mixer, whisk or submersible blender.

Homemade mayonnaise is something that every home should have. We advise you to immediately buy a bottle of butter and several dozen eggs to stock up on incredible sauce. It’s better to spend money on this than to pay the same money for several packages of store-bought goods. It is much tastier, healthier, richer and more satisfying.