Homemade mayonnaise without lemon. Homemade mayonnaise that always works: recipe in a blender. Whole egg mayonnaise

1. All ingredients should be at room temperature.
2. If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color. 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 you use only, especially 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 chopped 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

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. 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 make a thick sauce from whatever you probably have in your 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 according to this incredibly simple recipe turns out to be 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 unconventional, but very tasty sauce is a great option for those who do not 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.

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

How to make mayonnaise at home

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

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

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

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

Add to homemade mayonnaise:

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

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

Mayonnaise at home using a mixer, step-by-step recipe

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

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

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

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

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

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

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

How to make homemade mayonnaise, a simple recipe

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

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

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

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

How to make mayonnaise at home more original:

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

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

How to make mayonnaise at home: recipe for lean sauce

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

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

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

And the guests are full, and the fast is observed

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

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

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

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

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

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

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

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

Homemade mayonnaise, recipe with milk

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

For this recipe you will need:

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

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

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

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

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

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

I think many housewives have at least once thought about how to make homemade mayonnaise so that it tastes no worse than store-bought mayonnaise. Some may have tried to make mayonnaise at home, but it didn’t work out, it didn’t fluff up, it separated, or something else happened to it. In general, today I will write a recipe for making homemade mayonnaise, which always works! And it not only turns out to be the right consistency, it turns out very tasty.

Preparing this mayonnaise takes only 5 minutes (this time includes preparing the products). That is, making mayonnaise yourself is faster than going to the store. But to make mayonnaise, you need to make it with an immersion blender. In this case there will be a 100% result! If you prepare mayonnaise with a mixer or a whisk, you need to use other recipes. But not everything is so simple with them, you need to pour the oil very carefully, you need to beat for a long time, you need to take the ingredients at the same temperature and it still may not work.

In general, take an immersion blender, a bowl (or a jar - not a wide dish) and read on to find out what ingredients you need. I will write two recipes for homemade mayonnaise: with egg and with milk.

Remember that homemade mayonnaise does not last long because it contains raw eggs (shelf life - 2 days, maybe 3). Mayonnaise made with milk can be stored a little longer and given to children.

Quick mayonnaise “Provencal” in a blender with egg

Make mayonnaise in the amount indicated in the recipe. If you need more mayonnaise, make it again. Use one egg at a time, so you get a guarantee that everything will work out. Eggs for mayonnaise should be taken as fresh as possible. You can buy ready-made mustard. But if you want to get the most natural product, make your own mustard from powder.

You can put any acid - lemon juice, vinegar (table or fruit). Take only refined oil so that it is odorless. If the oil is unrefined, the mayonnaise will taste like oil, which is not very pleasant. Add a little salt, sugar, mustard and acid first. Then taste it and add the ingredient you are missing. This way you get a delicious “Provencal” mayonnaise, but natural.

• refined vegetable oil - 180-200 gr.
• egg - 1 pc.
• mustard - 0.5 tsp.
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• lemon juice - 1 tbsp.

Method for preparing mayonnaise using a blender.

1. Break an egg into a narrow blender bowl (you can take a jar). An important nuance - the yolk must be whole and not float.

Many people say that the egg should be at room temperature, as should all the ingredients, so that they mix more easily. You can take the egg out of the refrigerator in advance to be on the safe side. I usually take an egg from the refrigerator and everything works out.

2. Pour vegetable oil into the yolk, add mustard, salt, sugar, lemon juice or vinegar. In this recipe, all ingredients are added at once; no gradual additions are necessary. The only thing is that after cooking you can add acid or salt with sugar to your taste and beat again.

3. Now take an immersion blender and cover the yolk with it. Press the blender into the bottom of the bowl.

4. Turn on the blender at maximum speed and blend for the first 10 seconds without lifting the attachment from the bottom of the bowl.

5. The yolk will begin to emulsify with the oil, and white mayonnaise will begin to appear from the holes in the nozzle!

6. Then, after holding the attachment near the bottom for 10 seconds, begin whisking the mayonnaise in an up and down motion as usual. The oil will be mixed in small portions with the yolk and you will get real mayonnaise.

7. Beat for 1-1.5 minutes until smooth. Taste and adjust if necessary and mix everything again. That's all! Quickly and without hassle, you get real homemade mayonnaise, thick and tasty.

Make mayonnaise according to this recipe and you will succeed.

Homemade mayonnaise without eggs with milk

If you are not sure about the quality and freshness of eggs or there are children in the house who will eat salads with mayonnaise, prepare this sauce with milk. In this case, it will be stored longer than mayonnaise with egg.

Important! The milk for this recipe must be at room temperature. Cold milk will not make mayonnaise. Natural milk without herbal additives will also froth better.

The ratio of milk to vegetable oil should be 1 to 2. Add the amount of salt, sugar, mustard, vinegar to your taste.

Ingredients:

• milk - 100 ml
• refined vegetable oil - 200 ml
• apple cider vinegar (or lemon juice, or table vinegar) - 1 tbsp.
• mustard - 1 tsp.
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• natural yogurt - 150 gr. (optional to reduce calories)

Method for preparing mayonnaise with milk.

1. Pour milk and vegetable oil into a jar or blender bowl. Pour it all at once, not in portions. You need to beat this mayonnaise, like the previous one, with a submersible blender. Beat near the bottom for a few seconds first, then beat in a smooth motion from top to bottom.

2. When the whole mass is whipped (about 1 minute), add all the flavorings to the mayonnaise: mustard, salt, sugar, vinegar. Beat again. The mayonnaise should be thick. Taste the sauce and add any missing flavoring elements if necessary.

3. Now the mayonnaise is ready. If desired, you can add natural sugar-free yogurt (150 g) to it. This will reduce the calorie content and make the mayonnaise lighter.

4. The finished mayonnaise turns out like real Provencal. Very tasty and natural. To give mayonnaise a new flavor note, add garlic squeezed through a press, chopped herbs, capers or your favorite spices.

This mayonnaise is suitable for dressing salads. When heated (baked), it will separate.

Good afternoon dear friends. A new section “Recipe with photos” is opening on the blog. I will be glad if you like it. Well, let's begin. Mayonnaise is a favorite sauce for many. It is used in all kinds of marinades, snacks, and other dishes.

However, the purchased product contains many preservatives and harmful “E” additives. Therefore, fans of this dressing learn to prepare it themselves. And if you don’t yet know how to make mayonnaise at home, then this review of the article will tell you the details and subtleties of preparation.

Having learned about this recipe and the easy way to prepare the sauce, you will not agree to purchase mayonnaise of dubious quality in stores. After all, homemade products are healthier, better quality, more natural and tastier. And there is a set of products in every refrigerator.

The main ingredients are vegetable oil and chicken eggs. The remaining ingredients (mustard, sugar, salt, vinegar) are used to taste.

In addition, an additional advantage of homemade mayonnaise is its uniqueness, which consists of countless variations in preparation. This sauce recipe is considered basic and allows you to add different flavors.

For example, crushed cheese, seafood, dried tomatoes, horseradish, curry, and other ingredients are added to the finished mayonnaise. You can experiment with different products. As a result, the most unexpected combinations can surprise you with their originality, piquancy and sophistication of taste.

Ingredients:

• 160 grams of vegetable oil;
• ½ tsp. fresh mustard;
• ¾ tsp fine salt;
• one egg;
• 1 tbsp. vinegar;
• ½ tsp. powdered sugar;
• Prepare the necessary utensils: a deep bowl and a mixer or blender (hand or stationary).

Use fresh eggs, preferably homemade ones with a bright yellow yolk.

Use ready-made mustard or make it yourself from powder.

If you don't have vinegar, use freshly squeezed lemon juice in the same proportion.

Use the amount of salt to taste, and sugar, for example, for diabetics, can be completely excluded from the recipe.

Refined vegetable oil is also replaced with extra virgin olive oil or another (pumpkin, flaxseed, etc.).

Preparation:

Beat an egg into a bowl, add mustard, salt and sugar.

Using a mixer, beat the products until smooth, first at medium speed, then at high speed.

When the yolks whip into an airy foam, start gradually pouring in small dosed portions of vegetable oil, without ceasing to beat the mixture with a mixer.

Beat the ingredients until the mixture thickens, acquires a homogeneous viscous texture, similar to thick sour cream, and lightens a couple of shades. Having reached the desired consistency, pour in vinegar and mix the products thoroughly with a mixer again.

Taste the sauce and adjust the taste if necessary, add spices if desired.

Transfer the product to an airtight glass or plastic container (jar, container, container) and keep in a cool place (refrigerator) for up to 7 days.

As you can see, homemade mayonnaise is prepared simply and, most importantly, quickly. It turns out tender, with a rich taste and is significantly superior to the industrial one. In addition, it is not harmful to health if consumed in reasonable quantities.

Dear friends, do you make mayonnaise at home?

Video - why mayonnaise doesn’t work

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

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

Ingredients for homemade mayonnaise

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

Step-by-step recipe for homemade mayonnaise with eggs

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

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

Add 1 teaspoon of sugar.

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

Pour 1 glass of vegetable oil, olive or sunflower.

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

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

Until the whole mass thickens.