Mayonnaise is the most delicious and popular sauce in the world, as well as an original highlight and appetizing dressing for almost any dish.

But the product sold in our stores and supermarkets called mayonnaise has nothing to do with the well-known sauce.

Just look at the list of components included in store-bought mayonnaise - there are practically no natural ingredients, but only flavoring fillers and preservatives.

Whereas real mayonnaise sauce should include only natural ingredients:

• vegetable oil, eggs, mustard, salt, sugar, lemon juice - which are the real basis of this product.

Therefore, preparing mayonnaise at home is the best and highest quality option for creating this product, which is in many ways superior to ready-made store-bought sauce.

How to make mayonnaise at home - methods and general principles of its preparation

A product with a fat content of less than 50%, as well as a composition with preservatives and various chemical additives, cannot be called mayonnaise, but only mayonnaise sauce.

Therefore, it is better to prepare mayonnaise at home - it will not be so difficult, and also much tastier and healthier.

To properly make mayonnaise at home, any cook or housewife must be based on the general principles of its preparation:

In order to create mayonnaise at home and bring it to the desired consistency, you need to use a blender or mixer in cooking, although it is best to do it the old fashioned way and use a whisk for hand whisking.

The eggs that need to be beaten first are better to choose homemade ones, with bright yolks. Since it is the color of the yolks that gives mayonnaise its appetizing appearance. But if the eggs are purchased with light-colored yolks, it is more advisable to add turmeric to the ingredients, which with its bright yellow color will add a unique appearance to the future mayonnaise.

The oil in mayonnaise must be refined sunflower oil, or even better, olive oil, pouring it into the container with the ingredients for the future sauce in portions in a thin stream.

The more oil is used in preparing the product, the thicker the homemade mayonnaise will be.

When the desired consistency of the sauce is achieved, be sure to taste the mayonnaise and if something is missing, add it, thus bringing the product to complete perfection.

Recipes and how to make mayonnaise at home yourself according to all the rules

Recipe 1. How to make mayonnaise at home (Classic version)

Ingredients:

Oil (vegetable origin) – 200 ml.

Eggs – 2 pcs.

Lemon juice – 30 ml.

Mustard – 15 ml.

Sugar (fructose) – 15 ml.

Cooking method:

Yolks from two eggs (preferably taken from domestic chickens), salt and sugar must be mixed together. This action can be performed using a simple whisk (blender, mixer). Whisk until the sugar and salt are completely dissolved.

Important! Mixing should be done in a circular motion (clockwise).

Then, without stopping and continuing to beat the existing components, you need to add oil to them in small portions.

After obtaining a homogeneous mass, you need to acidify the mayonnaise and add lemon juice to it. And then add the mustard and again mix all the ingredients thoroughly and beat.

In order for the mayonnaise to be thick and rich, you can add more oil to it, since the consistency of the future mayonnaise depends on its quantity.

Recipe 2. How to make mayonnaise at home (Traditional version)

Ingredients:

Oil (sunflower) – 1 tbsp.

Eggs – 2 pcs.

Vinegar – 60 ml (3%).

Salt and pepper – not for everyone.

Sugar – 30 gr.

Mustard.

Water (if necessary).

Cooking method:

At the beginning of the mayonnaise preparation process, it is necessary to separate the yolks from the whites. Then you need to add mustard, pepper and salt to the raw yolks. Mix all components thoroughly with each other.

If the mayonnaise turns out to be too thick, it can be diluted by adding small portions of water while continuously whisking.

At the end of the process, you need to add sugar and vinegar to the mayonnaise and mix all the ingredients thoroughly again.

Recipe 3. How to make mayonnaise at home (an option for making lean pea mayonnaise)

Ingredients:

Split peas (pea flakes) – 30 gr.

Water – 180 ml.

Refined oil (vegetable origin).

Salt and pepper – not for everyone.

Sugar – 20 gr.

Vinegar – 30 ml.

Mustard – 30 gr.

Cooking method:

Place the peas in a saucepan, fill it with water and cook until the bean components are completely converted into mush.

Pass the pea pulp through a blender to obtain a homogeneous state.

If the mixture turns out to be too thick, you need to add water to it, as the consistency should resemble the appearance of jelly.

The resulting mass must be cooled.

Pour a little oil into a mixing bowl and add part of the pea mush (1:2) to it. Beat the ingredients for 1 minute.

It is necessary to beat the combined components for about 2 more minutes until a homogeneous and dense mass is obtained.

Recipe 4. How to make mayonnaise at home using quail eggs

Ingredients:

Quail eggs (yolks) – 8 pcs.

Oil (walnut) – glass.

Mustard - half a teaspoon.

Lemon juice.

Salt and pepper – not for everyone.

Cooking method:

The yolks of quail eggs must be separated from the whites and beaten using a whisk, blender or mixer.

Then you need to add lemon, a little mustard, salt and pepper the mixture to taste. Mix all components thoroughly and beat until a homogeneous consistency is obtained.

Recipe 5. How to make mayonnaise at home - “Curd”

Ingredients:

Cottage cheese (fat consistency) – 0.5 cups.

Milk – 60 ml.

Egg – 1 pc.

Refined oil (vegetable origin) – 60 ml.

Salt and mustard are not for everyone.

Lemon juice - half a teaspoon (or the same amount of vinegar).

Cooking method:

To prepare mayonnaise, you need to mix cottage cheese with good fat content thoroughly with milk and the yolk separated from the white.

Then you need to pour vegetable oil into the existing ingredients in a thin stream and beat all the ingredients using a blender, mixer or whisk.

You should get a thick, homogeneous consistency.

This mayonnaise is perfect for dressing any dishes.

Recipe 6. How to make mayonnaise at home (without eggs and milk)

Ingredients:

Milk – 1 (partial glass).

Oil (olive) – 1 (half a glass).

Cream thickener - half a teaspoon.

Salt and mustard are not for everyone.

Lemon juice – 30 ml.

Cooking method:

Using a whisk, mixer or blender, beat milk and butter together until smooth.

After this, thoroughly beat the existing mixture again to the required thickness - and the mayonnaise is ready!

Recipe 6. How to make mayonnaise at home – “Vegetarian”

Ingredients:

Boiled rice - 0.5 cups.

Refined oil (preferably olive) – 1 cup.

Salt, sugar.

Lemon juice.

Mustard.

Cooking method:

Boiled cooled rice should be placed in a blender glass. Next, add oil to the rice and blend the ingredients with a blender into a homogeneous mass. Afterwards, you need to add mustard to the resulting mass and beat everything again with a blender.

Then you need to pour the remaining oil into the resulting mixture, portionwise and slowly, and beat everything with a mixer until smooth.

The finished mayonnaise must be seasoned with salt, sugar and lemon juice and set aside for a while to completely dissolve the components.

For more piquancy, you can add garlic, herbs or cucumbers to this mayonnaise.

How to make mayonnaise at home - useful tips and little tricks

To prepare mayonnaise at home, it is recommended to use unrefined olive oil or refined vegetable oil.

Before you start making mayonnaise, it is better to cool the oil in the refrigerator.

Mayonnaise loves eggs, and when you add them in sufficient quantities, the sauce becomes richer and more tasty.

Homemade mayonnaise is best stored in the refrigerator for no more than a day. But if the shelf life needs to be extended, then it is recommended to add more oil to mayonnaise - this will extend its life and shelf life up to three days.

To make mayonnaise made at home even tastier and piquant, you can add additional ingredients to it - olives, cucumbers (pickled), olives, caviar (red and black), orange juice, red pepper, onion, garlic, herbs and much more. .

At the end of cooking, you should always taste the resulting masterpiece, and if something is missing, any component, add it and don’t be afraid to experiment.

The production of mayonnaise has not yet been fully studied, since there are many technologies for preparing the mixture as a base for the future product. Everything goes back to ancient times, when extraordinary ways of creating this “delicacy” were used to make food piquant and unusual.

History of the production of mayonnaise and sauces

Food historians offer four possible theories for the origin of mayonnaise. The most popular story dates from June 28, 1756, when the French captured Port Mayon on the Spanish island of Minorca. In preparation for the victory celebration, the Duke's chef was forced to replace the olive oil with cream in the sauce. Unexpectedly pleased with the result, the chef christened the final sauce “mayonnaise” in honor of the place of victory.

Carame, a French writer and author of Cuisinier Parisien: Trarte des Entries Froids, believed that the word was derived from the French verb "manier", which means to stir. Another food expert, Prosper Montagnier, argued that the origin lay in the old French word "moyeu", which means egg yolk.

Still others insist that the cream sauce was the city of Bayonne's own creation in southwestern France. Thus, what was originally called "mayonnaise" was later modified to mayonnaise.

Regardless of its origins, mayonnaise quickly gained popularity, so it is not surprising that it appeared throughout European cuisine. In the early 1900s, a German immigrant named Richard Hellmann opened the delicacy in New York City. The salads his wife made were especially popular. When customers began asking if they could buy the mayonnaise itself, Hellmans decided to produce it in bulk and sell it by weight in small wooden jars to measure the oil.

Eventually the Hellmans began sorting their mayonnaise into glass jars. In 1913 they built their first mayonnaise factory. California-based company Best Foods Inc. also enjoyed success with its version of mayonnaise. In 1932, it acquired the Hellman brand and continued producing both versions of the sauce.

The production of which was focused on the production of salad dressings, was developed by the National Dairy Company in 1933 and presented at the World's Peace Fair in Chicago. The product eventually became known as Kraft Miracle Whip Salad Dressing.

Mayonnaise production technology - features of each crop

To create mayonnaise, you only need two steps to obtain the finished product.

Creating an emulsion:

1. To maintain the correct degree of emulsification, a continuous mixing system is used. An emulsion (known technically as a colloid) occurs when mixing two liquids, in this case vinegar and oil, causes one to form small droplets that disperse throughout the other liquid.
2. The vinegar and oil mixture moves continuously through a series of pumps that mix the ingredients. These devices have a cavity or set of cavities with rotating impellers. The controlled pumping action causes the cavities to fill and empty. Impellers move mixed fluid from one cavity to another.

The result is a uniform consistency, which is so important for this type of product. Next, various components are added, which is a way to diversify the base mixture.

Adding ingredients:

1. Pre-measured ingredients are fed into the pipelines through holes in the sides of the pumps or from pressure sleeves.
2. The mayonnaise is moved through a pumping system to the filling station. Pre-sterilized jars move along a conveyor belt and pre-measured quantities of mayonnaise are placed into them. They are sealed with metal screw clamps. At the same time, they are not sealed in a vacuum.

This mayonnaise is used by almost 80% of enterprises and factories. The standard scheme did not change for a long time until varieties of sauces with additives appeared.

Raw materials for creating sauces and mayonnaises

Mayonnaise is an oil-in-water emulsion that can contain up to 80% oil. Thickeners such as starches are used in low-fat products to replace the natural viscosity and bulking effect of oil, and to improve mouthfeel and provide a stable emulsion.

You can add spices and other natural seasonings, with the exception of turmeric and saffron. They gave mayonnaise a yellow tint, which consumers did not like, so the mayonnaise production line with them in its composition did not last long.

They also use vinegar, which is distilled from distilled alcohol, and lemon or lime juice (diluted with water). Soybean oil is the most common type of ingredient used in the production of mayonnaise.

Large scale production is usually carried out using a specially designed plant. This process is often semi-automated and under vacuum. Research and development uses experimental small-scale production, typical of the "ready-to-eat" market: sandwich makers, food service companies and other small companies. For them, mayonnaise needs to be produced in a way that will increase their sales, but at the same time experiment with the components of the composition.

Some typical recipes would be:

1. In the first stage of production, the egg, which can be used in liquid or powder form, is dispersed in water. This acts as an emulsifier.
2. The remaining continuous phase ingredients are then added and mixed until dispersed and hydrated.
3. The oil is added so quickly that the continuous mixing phase immediately raises it. This leads to a sharp increase in the viscosity of the product during the formation of the emulsion.

Problem:

"Continuous phase ingredients" make up only a small fraction of the total composition, but they perform vital functions. Mixing equipment must be able to disperse and moisten them properly at a relatively low volume of liquid. If the egg and other emulsifiers are not properly dispersed and hydrated, the emulsion may break during the oil addition step.

Hydration of stabilizers and thickeners is one of the most difficult mixing operations. The ingredients may need to be stirred for a long time to ensure complete hydration.

Due to the high proportion of oil in the recipe, the emulsion may break if it is not added to the continuous phase correctly. This is very difficult to control when the process is done manually.

The oil phase droplets must be reduced to a minimum size to maximize the oil surface area in the continuous mayonnaise production step to ensure a stable emulsion consistency. This cannot be achieved without special equipment.

Aeration should be minimized or eliminated to ensure maximum product shelf life.

Equipment for making mayonnaise

To achieve the desired result, you need to select the optimal equipment for creating mayonnaise. The devices operate on the following principle:

1. Water is recirculated from the vessel through the system using a specially designed In-Line mixer. or liquid) is added to the vessel and is quickly wetted and dispersed in the high velocity liquid stream.
2. The remaining ingredients in the aqueous phase are then added to the vessel. Recirculation continues until the ingredients are completely dispersed and hydrated.
3. The oil supply valve opens and the oil flows from the hopper into the aqueous phase at a controlled rate. The ingredients of the water and oil phases enter directly into the working head of the mixer, where they are subjected to intensive mixing. This process finely distributes the oil in the aqueous phase, immediately forming an emulsion. Vinegar or lemon juice is added with the last portion of oil.
4. Recirculation of the product continues to provide a uniform consistency as viscosity increases. After a short period, the process is completed and the finished product is discharged.

The method is ideal for small batches intended for immediate use. Aeration is minimized and the system virtually eliminates operator error. Raw material yield is maximized as thickeners are fully hydrated and other ingredients are properly dispersed. Mass production of mayonnaise occurs somewhat differently. The process is suitable for producing more than 1000 kg of products per hour:

1. Metering pumps simultaneously add various ingredients to the reservoir in the required proportions.
2. The mixture is pumped through a built-in mixer, and mayonnaise is obtained through only one compartment, all ready at once, and then pumped into a buffer tank and prepared for packaging.

Equipment for the production of mayonnaise in mass quantities should be installed in accordance with accepted quality standards, so that the products can then pass inspections and testing.

Quality control of finished products

All raw materials are checked for freshness when they arrive at the processing plant. Stored materials are also checked periodically. Mayonnaise samples are taken and taste tested during the production process.

A variety of mayonnaise-based sauces

There are many varieties of mayonnaise, including light and low-fat. This health-promoting seasoning can be part of a well-balanced diet to suit any dietary requirement. Mayonnaise is made from pure oils such as soybean and canola. They are a natural source of alpha-linolenic acid, an essential omega-3 fatty acid. In addition to providing important fatty acids, these oils are also the main source of our daily vitamin E intake.

Commercial mayonnaise is also one of the safest products. Salad dressings contain pasteurized eggs that have been heat-treated to kill harmful bacteria and ensure the product is safe, so you can trust it. Tatar, spicy, and mustard sauces are created on the basis of mayonnaise. Since the production of mayonnaise involves the use of basic principles, they can be supplemented. You can diversify the taste, not the consistency or proportions, with the help of seasonings.

Russian factories - how are they different?

The production of mayonnaise in Russia is somewhat different from foreign ones due to technology and equipment. Thus, many technologists use basic recipes, creating only “shades” of compositions in terms of fat content and acidity.

To replace the fat from egg yolks, modified food starches are added. To ensure that low-fat mayonnaise retains the creamy texture and body of real mayonnaise, starches from corn or agar product (seaweed extraction) are used. In Moscow, mayonnaise production is carried out by top-level technologists. However, the recipe is standard and has not changed for years. The Togrus trademark does not change traditions and age-old quality standards.

Sometimes, according to recipes, salt is added to enhance the flavor. This amount is equal to approximately 1/16 teaspoon of salt per tablespoon of mayonnaise. To increase shelf life, preservatives such as calcium disodium salt are added. But mayonnaise production in Noginsk was formed relatively recently, but the plant already has many awards for the honorary title of “worthy example.”

Mayonnaise-based Hollandaise sauce recipe

You will need a blender to mix the products.

1. Add double the amount of yolks (so that the blender blades are covered with it).
2. Add 2 tsp. salt.
3. Melt butter in a small saucepan over medium heat. Once it starts to separate and is still bubbling, pour some into the blender with the motor running.
4. Add a little more oil; the emulsion should produce a change in sound when the blender motor operates.
5. Continue adding the oil slowly without adding milk solids.
6. Season to taste with lemon juice, salt and pepper.

Some mayonnaise production companies have incorporated this recipe into the base of some sauces. You can diversify them using spices and a combination of ingredients in proportions.

Tartar recipe

There are recipes for “Tartare” based on mayonnaise. It’s easy to do, given that the base is already ready:

1. Mayonnaise - 300 g.
2. Sour cream - 200 g.
3. Pickled cucumber - 1 piece.

Mix the products until a uniform consistency is formed. Add garlic and herbs to taste. Sprinkle with lemon juice before serving.

Benefit

The mayonnaise production business is quite a profitable business. The basis for such enrichment was created by Africans: they produce the sauce in simple jars without inscriptions or brands, using a cheap recipe and available raw materials. Thanks to such factors, many businessmen can secure goods and create their own sales business. If we talk about setting up production, then we should start with small batches, because for continuous sales of 1000 kg, you need to find sales points. Egg-free mayonnaise is gaining popularity - vegetarians and people who cannot tolerate this product will be the main consumers.

You don’t have to buy mayonnaise at the store, because there’s nothing complicated about making it yourself. How to make mayonnaise at home? Cooking will take you about 15-20 minutes, and the tasty and aromatic sauce will more than reward all your efforts. Homemade mayonnaise will be a table decoration and an excellent seasoning for many of your other culinary masterpieces, because cooking at home is much healthier and cheaper than eating in a cafe or buying semi-finished products.

Recipe No. 1
"Home"
A traditional recipe that will allow you to prepare mayonnaise at home in just a few minutes and please yourself and your loved ones.

Ingredients
Chicken eggs – 2 pcs.;
Vegetable oil – 350 gr.;
Freshly squeezed lemon juice – 1.5 tbsp. l.;
Spices: mustard, salt, sugar - 1 tsp each;
Adviсe:
— If you don’t have lemon juice at home, you can replace it with vinegar.
— All ingredients should be at room temperature.
— Homemade eggs will help make your mayonnaise especially tasty.
— It is better not to bake the finished dish, otherwise the mayonnaise may separate.
— To make the mayonnaise thick in consistency, add vegetable oil and beat longer in a blender. On the contrary, citric acid will help make mayonnaise liquid.
Preparation
1. Break a chicken egg into a blender glass.
2. Add spices: salt, sugar and mustard. It is optional to add the latter to taste.
3. Beat the ingredients until smooth.
4. Pour in the vegetable oil, but not all at once, but gradually, i.e. beat the mixture after each tablespoon.
5. Replace the blender with a mixer and beat the mixture for a few minutes.
6. Add freshly squeezed lemon juice.
7. Stir.
Note: The finished dish should be thick enough - so much so that a spoon can “stand” in it.
So the “mayonnaise at home” is ready. Bon appetit!
Recipe No. 2
"French"
Mayonnaise is a traditional dish of inventive cooks - the French, famous for their love of sauces. However, this recipe differs from the classic one in its scope for experimentation, sophistication, and, of course, complexity of preparation. Despite this, any housewife can cook it at home.
Ingredients:
Egg yolks – 2 pcs.;
Olive oil – 0.2 l;
Walnut oil – 1 tablespoon;
Dijon mustard – 1 teaspoon;
Anchovies – 2 pcs.;
Vinegar – 2 teaspoons;
Fine granulated sugar, freshly ground black pepper, salt - 1 teaspoon.
Advice:
- Use the freshest and highest quality products, removing them from the refrigerator in advance.
Preparation
1. Separate the whites from the yolks and pour the latter into a deep bowl.
2. Add mustard and pepper to taste.
3. Pour vinegar, add a pinch of salt and sugar.
Note #1: Do not add salt yet if you are going to make mayonnaise with
anchovies or an extract from them.
Note No. 2: Do not use coarsely ground spices, otherwise lumps will appear in the mayonnaise, it will become unpleasant in appearance and uneven. If you don't have fine salt or sugar on hand at home, use a mortar to grind them.
4. Take a whisk and thoroughly whisk the egg yolks with the spices until you obtain a smooth white mixture.
Advice: Use new types of vinegar each time to obtain richer flavors. There are a great variety of vinegars: you can choose vinegar from champagne or sherry, infused with raspberries, etc. The only condition is that it must be of very good quality.
Note: As with the simple homemade mayonnaise recipe, you can use double the amount of lemon juice instead of vinegar.
5. Pour in olive oil in small portions, dividing its volume (200 ml) into seven unequal parts. The first portion should be the smallest, then add in ascending order. Whisk the mixture well after each serving.
Advice: If you accidentally added too much oil at once, pour a spoonful of vinegar into the mixture and whisk the sauce on the surface around it - this should correct the situation and make the consistency of the mayonnaise homogeneous.
As we add oil, our sauce will begin to thicken and become lighter and lighter. Finally, it will take on a pleasant yellowish-creamy hue. This is how homemade mayonnaise differs from store-bought mayonnaise.

6. A very pleasant flavoring addition to our dish will be a nutty note, which should be added at the final stage of whipping. It's easy to do: add a tablespoon of nut butter. It can be anything: sesame, almond, and also walnut oil. Here you have the opportunity to experiment...
7. You can also add anchovy extract to the sauce rather than nut butter. It needs to be mixed with the mass instead of salt at stage No. 3. If you use anchovy fillet, then mix it with ready-made mayonnaise and puree in a blender. True, a hood is still preferable - with it, the dish, unlike fillet, will be homogeneous.
8. Cool the finished product and place it in an airtight container. Mayonnaise is suitable for consumption within three days, and must be stored at home in the refrigerator.

Recipe No. 3
"Lean"

This recipe is perfect for those who love mayonnaise, but limit themselves to it due to the calorie content of the sauce.

Ingredients:
Water – 3 glasses;
Wheat flour – 1 cup;
Vegetable oil – 8 tablespoons;
Lemon juice – 3 tablespoons;
Mustard – 3 tablespoons;
Sugar – 2 tablespoons;
Salt – 2 teaspoons; Preparation: 1. Pour sifted wheat flour with a small amount of water. Rub thoroughly to avoid lumps;
2. Pour the remaining water into the mashed mixture;
3. Bring the mixture to a boil on the stove or in the microwave. During the process, the mayonnaise must be stirred well so that it thickens;
4. Cool the flour mixture to room temperature;
5. Take a deep bowl, mix refined vegetable oil (you can also use olive or corn), salt, sugar, lemon juice and mustard;
6. Beat with a mixer for several minutes;
7. Without stopping whisking, add the previously obtained flour mixture piece by piece.

Recipe No. 4
"Vegetarian"

Well, this recipe does not contain eggs, which allows vegetarians to enjoy homemade mayonnaise.

Ingredients(for 0.4 kg of mayonnaise) Citric acid - a quarter of a teaspoon.;
Ground black pepper - to taste.
Flour – 6 tablespoons;
Salt – 1.5 teaspoon;
Mustard - 1.5 teaspoons;
Sour cream – 2 tablespoons;
Vegetable oil – 100 gr.;
Water – 1.5 cups;
Sugar – 1 tablespoon; Preparation:
1. Fill a saucepan with cool water.
2. Add flour, then stir thoroughly to dissolve.
3. Place the container on the stove over low heat and stir until the mixture thickens completely.
4. Remove the saucepan from the heat and let it cool.5. Dilute the citric acid with a few tablespoons of water and add along with sugar, salt, black pepper and sour cream.6. Beat in a blender, using a special attachment, since due to the thickness of the mayonnaise, you can’t do it with just a whisk.7. Continuing whipping, pour in vegetable oil.8. To give the sauce a pleasant yellow color, add a little corn. We hope you found in this article the answer to the question: “How to make mayonnaise at home?” and chose the appropriate recipe for yourself.
Bon appetit!

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

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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

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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

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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.

Good afternoon.

Lately I’ve been posting quite a lot of salad recipes. Preparation for the holidays makes itself felt and you want the table to be beautiful and rich. Well, everything should be delicious, of course.

I will prepare salads and and. But at the same time, many have a common feature - mayonnaise dressing. I don’t want to argue about how harmful or beneficial it is; it’s much more important to me that it’s very tasty. And to the comments that there are a lot of chemicals in mayonnaise, my answer is simple. I prepare mayonnaise myself and know exactly what it consists of.

It’s not at all difficult to prepare, it only takes a couple of minutes. It is only important to follow the technological process and then you get a thick white sauce, just like store-bought sauce.

Today we will talk about these nuances of the technological process and acceptable ingredients.

Homemade mayonnaise: a classic recipe for making with a blender

Classic mayonnaise made from traditional products. If you look at the contents of the store packaging, then, having discarded all sorts of e-shki and stabilizers, you will see that they are the only ones left.

When using a blender, preparation becomes as simple as possible and takes literally 1 minute.

Ingredients:

• Chicken egg - 1 pc.
• Sunflower oil – 200 ml
• Sugar - 0.5 tbsp.
• Salt - 0.5 tsp.
• Mustard 1 tsp
• Lemon juice - tbsp.

The most important rule: all products must be at room temperature.

Preparation:

1. Break an egg into a blender bowl and pour in sunflower oil. When the shell is broken, the yolk must remain intact.

2. Next add salt, pepper, mustard and lemon juice.

3. Let's start whipping. This is the most crucial moment. The working part of the blender should cover the yolk and press against the bottom of the cup.

4. Turn on the blender immediately at maximum speed and watch how a thick white mixture begins to form from under it.

5. Then we begin to carefully lift and lower the blender back to capture and beat the oil a little at a time. The amplitude of movement is literally half a centimeter.

Homemade mayonnaise without eggs in 5 minutes: natural and healthy

Opponents of mayonnaise accuse it of being too fatty and containing excess cholesterol. I won’t go into the wilds of reasoning about the unproven effect of external cholesterol on its amount in the blood, I will only say that you can significantly reduce the cholesterol in the sauce if you do not add eggs to it, replacing them with milk.

Ingredients:

• Milk (2.5% fat content) – 100 ml
• Sunflower oil – 200 ml
• Salt - 0.5 tsp.
• Sugar - 0.5 tsp.
• Apple cider vinegar (lemon juice) - 1 tsp.
• Mustard - 1 tsp.

Preparation:

1. Pour milk at room temperature into the blender bowl, add sunflower oil (also at room temperature), salt, sugar, vinegar and mustard.

2. Lower the blender into the bowl, press it to the bottom and turn on maximum speed. Do not move the blender until a thick white mixture begins to form.

3. After thickening begins, we begin to move the blender up and down, evenly mixing the entire contents of the bowl.

If you find the mayonnaise too thick, add a little more milk next time.

Homemade mayonnaise recipe with vinegar

Now let's see what other ingredients can be replaced or removed altogether. Citric acid can be replaced with vinegar and then the taste will be stronger.

I present this recipe separately in case you don’t have a tall blender bowl. Cooking in a bowl requires a slightly different approach.

Ingredients:

• Chicken egg - 2 pcs
• Sugar - 2 tsp.
• Salt - 1/2 tsp.
• Vinegar 9% or apple cider vinegar - 2 tbsp.
• Mustard - 1 tsp.

Preparation:

1. Break eggs into a bowl, add salt and sugar, mustard and vinegar. Beat the mixture with a blender until smooth.

2. Then, continuing to whisk, carefully pour in the sunflower oil in a thin stream.

3. Beat until you get the desired consistency.

How to make olive mayonnaise? The simplest recipe

Olive mayonnaise is made from the same ingredients as regular mayonnaise, but with the addition of olive oil.

Ingredients:

• Chicken egg - 1 pc.
• Vegetable oil – 150 ml
• Olive oil – 50 ml
• Salt - 0.5 tsp.
• Sugar - 1 tsp.
• Mustard - 1 tsp. (dry or in tube)
• Lemon juice - 1-2 tbsp. (or 1 tbsp wine or apple cider vinegar)

Preparation:

1. The cooking process is no different from previous recipes. You need to combine all the ingredients in a blender glass and beat first by pressing the blender, and after thickening begins, shaking the blender up and down in a small amplitude.

The whipping time ranges from 1 to 5 minutes depending on the type of oil.

There is one important point in this recipe: you cannot completely replace vegetable oil with olive oil. Its amount should be no more than 25% of the total amount of oil. Otherwise, the sauce will turn out bitter, and thickness will not be achieved at all.

Step-by-step recipe for making homemade mayonnaise using a mixer

Not everyone has a blender at home, but I think that most housewives have a mixer. This inexpensive kitchen appliance greatly simplifies the preparatory steps in preparing many dishes. You can also make mayonnaise with it. The process is different from blending, so be careful.

The recipe also uses garlic to make it more interesting, but if you don't want it, just leave it out.

Ingredients:

• 2 chicken eggs
• 1/2 tsp. salt
• 1 tsp mustard
• 1 tsp Sahara
• Sunflower oil – 250 ml
• Garlic - 4-5 cloves
• Juice of half a lemon

Preparation:

1. First of all, separate the white from the yolk.

2. Add salt and mustard to the yolks and beat with a mixer until smooth.

3. Add vegetable oil in 5-6 additions, stirring it each time until completely dissolved.

4. When the mixture thickens, add sugar, egg whites, lemon juice and garlic, squeezed out with a garlic press.

5. And beat again until a thick white consistency is obtained.

Video on how to make mayonnaise from Yulia Vysotskaya

Well, if you find yourself somewhere in the country without any electrical appliances at all, then in this case you can make a little effort and prepare mayonnaise by whisking it. I suggest watching a master class from Yulia Vysotskaya in her project “Eating at Home” on how to do this in the easiest way.

Why is the sauce not thick?

Perhaps you have already tried to make homemade mayonnaise yourself, but instead it turned out to be a liquid, stratifying slurry. Why is this happening? Here are the main mistakes that are made during cooking:

1. Temperature regime. All ingredients should be at room temperature. You can’t take eggs out of the refrigerator and immediately start whisking them. They need to be given time to warm up.
2. A damp glass or bowl in which mayonnaise is whipped. The dishes must be thoroughly dried and there should be no drops of moisture in them.
3. When using a blender, it does not press to the bottom of the glass, or rises too high. Be sure to wait until the sauce thickens while beating and only then begin to carefully lift the blender so that the butter is mixed in small portions.

These are the simple rules for obtaining a beautiful snow-white thick sauce.

Be sure to try one of the suggested recipes and I guarantee that you will never go back to the store-bought version.

Well, that’s all for today, thank you for your attention.