Homemade mayonnaise proportions. The easiest homemade mayonnaise recipe. How to make mayonnaise with mustard powder using a mixer
How to make delicious homemade mayonnaise? How to make sure that the sauce does not separate and beats well, so that it turns out thick and homogeneous? It’s very simple - you just need a blender, following the order of adding the ingredients and just 5 minutes of your time. Today you will learn how to make mayonnaise with a blender at home - a step-by-step recipe and strict adherence to the tips will guarantee results the first time!
Why is homemade sauce better than store bought?
Mayonnaise prepared by yourself differs from store-bought mayonnaise in its natural taste, special tenderness and lightness. Due to thickeners and starch, the purchased product is more viscous, its consistency is denser and heavier.
Homemade mayonnaise:
- Natural and safe - contains only natural products, without flavor enhancers, “eats” and other chemicals;
- Quick to prepare - it will take literally 5 minutes, that is, less time than a trip to the store will take;
- Unique - its taste and consistency can be changed by each housewife at her own discretion.
It is better to prepare mayonnaise yourself, then you will definitely be sure of its composition and harmlessness to the body. And don’t worry about the shelf life - the sauce will keep well in the refrigerator for 3 to 5 days (the fresher the eggs, the longer the shelf life).
Blender or whisk?
Making homemade mayonnaise using a blender is a pleasure! Just a couple of button presses, and the thick sauce can already be used to dress all kinds of salads, as a marinade or as a base for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.
Another thing is a blender. It will eliminate the need to stir food for a long time and persistently until smooth, whitened and thickened, and splashes will not fly throughout the kitchen. Even the simplest model, not equipped with high speeds and special attachments, will do. If there is no bowl for an immersion blender, then you can use another dish - a tall glass or a container of small diameter, narrow and tall, with sides. It is very important that the “leg” of the device grips most of the dishes, then everything will whip up quickly and 100% will not separate.
Choose high-quality and always fresh products. Chicken eggs must be selected, from a trusted manufacturer, and must be fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it’s quite possible to use a whole egg, so that later you don’t have to think about where to put the remaining whites.
Mustard can be any kind, hot or mild, smooth or grains. It is more convenient to use a ready-made product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.
Lemon juice is ideal for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If there is suddenly no lemon in the refrigerator, then it can be replaced with table, apple or wine vinegar - the amount is selected individually, some of the vinegar can be poured in at the initial stage, and the rest at the very end of cooking, adjusting the acid to your taste. As a standard, 0.5 to 1 tsp is added to 1 egg. vinegar.
It is best to use vegetable oil as the main component, which must be refined and odorless. Olive oil has a special taste, so if you decide to add it to the sauce, use it not as a base, but in a mix with sunflower oil: the ratio per 150 ml of sunflower is 50 ml of olive. Then the mayonnaise will not be too sharp, with a barely noticeable, noble bitterness in the aftertaste. 
Three rules for delicious mayonnaise
- Good mayonnaise can only be made from foods at room temperature, so be sure to remove everything you need from the refrigerator in advance.
- Do not disturb the order of adding the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add butter at the very end.
- Always add vegetable oil in small portions and only into a well-beaten egg mixture, then the mayonnaise will not separate.
The thickness of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you pour into it. The more oil you add, the thicker the sauce will end up. If you “overdid it” and the mayonnaise turned out to be too thick, you can dilute it with 2-3 teaspoons of boiled water.
Ingredients
- selected chicken egg 1 pc.
- table mustard 1 tsp.
- sugar 1 tsp. incomplete
- table salt 1/3 tsp.
- lemon juice 1 tbsp. l.
- refined vegetable oil 200 ml
How to make mayonnaise with a blender at home
Products should be warm, at room temperature. I wash large eggs with warm soapy water to remove the risk of salmonellosis. I beat it into the blender bowl (or into another narrow and tall container).
I add salt and sugar. You will need 1 large pinch of salt, 1 small teaspoon of sugar.
I put ready-made mustard from a jar - I add 1 heaped teaspoon. If you are cooking for the first time, then first add 0.5 spoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your taste.
I place the immersion machine in the bowl so that the blender rests properly on the bottom. For what? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
I start beating the mixture at low speed. All components will combine and a soft foam will form.
I add lemon juice (or vinegar, but in smaller quantities). You can squeeze the lemon directly into the bowl, as long as there are no seeds in it. Beat again on low speed to combine the lemon juice with the other ingredients.
As you can see in the photo, the amount of foam will increase, covering almost the entire blender stem. This means you can gradually add vegetable oil.
Little by little, literally 1 tablespoon at a time, I pour in the oil, without ceasing to work with the blender. As soon as a portion of butter has combined with the beaten egg mixture, add the next one and so on until the sauce thickens - in general the process will take no more than 2 minutes.- I transfer the finished sauce to a gravy boat or a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.
This is the easiest homemade mayonnaise recipe. You can use a blender to prepare it with all sorts of additives: garlic, pepper, olives, capers, and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can turn out. Enjoy your meal!
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.
It is almost impossible to overestimate the popularity of mayonnaise sauce. Well, in fact, is it possible to imagine a festive feast without delicious salads generously dressed with mayonnaise? And in our daily menu, most of us use this delicious sauce with considerable pleasure. And despite all the groans of nutritionists, there is nothing wrong with this. It's just a matter of which sauce can really be called mayonnaise. Unfortunately, almost any commercially prepared mayonnaise is not mayonnaise. In beautiful packages, we are most often offered a dubious mixture of thickeners, stabilizers, flavoring additives, preservatives, etc. But real mayonnaise consists only of vegetable oils, egg yolks, lemon juice or vinegar and a small amount of seasonings. Sounds completely different, doesn't it? And the taste is very different. Real mayonnaise, a wonderful invention of French chefs, is truly a very tasty, delicate, pleasant sauce that is ideal for many cold and even some hot dishes. But you can taste real mayonnaise only by preparing it yourself. That is why today we invite you to learn and remember with us how to prepare mayonnaise at home.
The traditional mayonnaise sauce recipe is very simple. This is a water-fat emulsion consisting of 80% vegetable fats, 15 - 19% fresh egg yolks, a spoonful of vinegar and seasonings to taste, depending on what dish this mayonnaise will be served with. The preparation of this sauce itself is also not fraught with any special difficulties. You just need a little patience and accuracy. But the result always literally amazes those who cook and try real homemade mayonnaise for the first time. The tenderness and taste of homemade mayonnaise are so different from the taste of the usual store-bought sauce that from now on you will definitely want to make your own mayonnaise more and more often, delighting your loved ones with truly delicious dishes, shaded and complemented by the taste of real French sauce. And if you apply a little imagination, you can easily create a whole palette of different sauces that are ideal for each specific salad, for each dish that you prepare. After all, it’s enough to add a few spicy vegetables or herbs, spices and herbs, and your mayonnaise will sparkle with a hundred new shades of taste and aroma; Just change the recipe a little by adding yogurt, lemon juice or even water, and the rich sauce will become much lighter, more delicate and less caloric.
And yet, despite all its apparent simplicity, preparing mayonnaise requires knowledge of small culinary tricks and secrets that will help you avoid common mistakes and will not allow you to spoil this tasty and delicate sauce.
Today, “Culinary Eden” has carefully collected and recorded for you all the most important tips and culinary secrets, thanks to which even completely inexperienced housewives can easily understand how to prepare mayonnaise at home.
1. First of all, a few words about what kitchen utensils you will need to make homemade mayonnaise. The easiest way to prepare mayonnaise is using a mixer or blender. But it should be borne in mind that such mayonnaise usually turns out to be somewhat coarser than a sauce prepared by hand. If you want to prepare real mayonnaise according to all the rules, then you will definitely need a not too wide, but deep non-metallic dish. It is best to prepare mayonnaise in glass or porcelain containers. The bad thing about metal glasses or bowls is that acids added during cooking will certainly oxidize the metal, which can give your sauce an unpleasant aftertaste. In addition, you will need a good whisk for whipping and a convenient bowl with a thin spout so that you can carefully pour in the oil in as thin a stream as possible.
2. The basis of mayonnaise sauce is vegetable oils. And the choice of these oils must be approached with special care. The main part of the oil fraction of mayonnaise should be high-quality refined deodorized oils. Before you start making your sauce, be sure to smell and taste a drop of the oil. Remember that even slightly rancid oil or oil that has even the slightest hint of foreign odor is completely unsuitable for making your sauce. A good oil for mayonnaise should be crystal clear and absolutely odorless. In addition to the base deodorized oil, you can add a small amount of flavored oil to your sauce. Olive oil is most often used for this. Choose the best, highest quality extra virgin olive oil, but add very little of it, literally one tablespoon per 100 ml. base oil. Too much olive oil will not make your mayonnaise tastier; on the contrary, it will spoil it, giving the sauce an unpleasant bitterness.
3. The second most important ingredient in real homemade mayonnaise is, of course, fresh egg yolks. And here your choice should not only be careful, but also extremely careful, because you will add the yolks to mayonnaise raw. This means that you must be completely confident that both the chickens and the eggs themselves have passed the strictest veterinary control and are definitely not contaminated with salmonella. Of course, eggs from a home-grown chicken are much tastier than store-bought eggs. And yet, do not hesitate to ask for veterinary certificates from sellers at the market or in farms. Not just the taste of your sauce depends on it, your health depends on it. Be sure to check the freshness of the eggs you purchase. Fill a deep saucepan with water and immerse the eggs in it: immediately select the floating eggs - their freshness is already in great doubt. Break each egg and separate the yolk into a separate bowl, check its freshness by examining and smelling it, and only then transfer it to the rest of the prepared yolks.
4. And yet, sometimes the desire to make the most delicious mayonnaise possible overcomes all our fears, and we buy eggs from a familiar village grandmother. Of course, in this case there is no question of any veterinary certificates, and we simply hope that the eggs from the village chicken will not only be very tasty, but also completely safe. In this case, it won’t hurt to protect yourself and your family not only with hope, but also with a little culinary trick. Separate the yolks from the whites, mix them with a little water and lemon juice or vinegar, place in a small saucepan, arm yourself with a kitchen thermometer and heat the yolks in a water bath to 65°C, stirring and grinding constantly. Watch carefully so that the yolks do not begin to curl and thicken. Once the temperature reaches 65°, immediately remove the saucepan from the water bath and immerse in cool water.
5. The third essential component of mayonnaise is acid. This can be freshly squeezed and filtered lemon juice or vinegar. Not only does the acid help make the sauce emulsion more stable, it also serves as a natural preservative that will allow you to store your mayonnaise for several days. The most delicate and delicate taste is obtained from mayonnaise prepared with lemon juice. If you prefer a sauce similar to the store-bought “Provencal”, then you can safely use vinegar. Natural apple cider vinegar or white wine vinegar are best, but a splash of fragrant balsamic or red wine vinegar won’t hurt either, giving your sauce a special touch of aroma and homemade charm. But it is better to avoid using white table vinegar or diluted vinegar essence altogether. Such vinegar will give your mayonnaise a too coarse, pungent smell, which will overwhelm not only the taste of the sauce itself, but also of the dish seasoned with such a sauce.
6. Having understood the theory, it’s time to move on to practice! Let's try to make real homemade mayonnaise using the traditional manual method. Remove from the refrigerator in advance and let all the sauce ingredients come to room temperature! Place two chicken yolks in a glass bowl, add 2 tbsp. spoons of ready-made table mustard, a pinch of salt and a pinch of black pepper. Whisk thoroughly until a smooth, homogeneous mass is formed. Continuing to beat, add 1 tbsp. a spoonful of lemon juice, pouring it in a very thin stream. Stir everything again until smooth. While continuing to whisk the sauce, take a bowl with 350 ml in your other hand. vegetable oil and start adding it literally drop by drop, whisking constantly. Do not rush or pour in a lot of oil at once - the sauce will immediately break up into fractions and you will have to start all over again. If you did everything correctly, then after whipping all the butter and yolks will turn into a homogeneous thick emulsion. Add another tablespoon of lemon juice or aromatic vinegar to the sauce and stir thoroughly. Your sauce is ready!
7. Too difficult for the first time? No problem. Let's arm ourselves with a countertop blender and prepare a simpler version of homemade mayonnaise. Place two chicken or seven quail yolks into a blender bowl. Add 1 tbsp. a spoonful of mustard, 2 tbsp. tablespoons lemon juice or vinegar, ½ teaspoon salt and ½ teaspoon black pepper. Scroll everything together for just a couple of seconds at maximum speed. In a separate bowl, mix 250 gr. deodorized sunflower oil and 2 tbsp. spoons of olive oil. Pour the oil in a thin stream through the hole in the blender lid, constantly blending at high speed. The position of the blender blades and high whipping speed will allow you to get excellent homemade mayonnaise without extra effort, in just 10 seconds.
8. Do you want to give your snacks a charming flair of oriental cuisine? Offer them spicy homemade mayonnaise. Place one egg along with the white plus another yolk into the blender bowl. Add 2 tbsp. tablespoons lemon juice, 1 teaspoon liquid honey, 1 teaspoon curry powder, ½ teaspoon salt. Scroll everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil, 3 tbsp. spoons of olive oil and 1 teaspoon of toasted sesame oil. Turn on the blender at maximum speed and pour the oil mixture through the hole in the lid in a thin stream. Beat for another 10 seconds and your spicy mayonnaise is ready.
9. Light green mayonnaise is perfect for salads and appetizers with fish and seafood. Finely chop the parsley and dill leaves in advance, so that together you get about two tablespoons of greens. Place two yolks, 1 tbsp in a blender bowl. a spoonful of mustard, 2 tbsp. tablespoons lemon juice, ½ teaspoon lemon zest, ½ teaspoon salt and a pinch of white pepper. Whisk everything together for a couple of seconds. Mix 250 gr. deodorized sunflower oil and 50 gr. cold pressed olive oil. Turn the blender on high and pour the oil in a thin stream through the hole in the blender lid. Scroll for 10 seconds. Then add 50 gr. low-fat yogurt and chopped herbs. Scroll everything together for a couple more seconds.
10. Of course, it is best to prepare mayonnaise immediately before use and in such an amount that will be used immediately. But lack of time most often forces us to prepare a certain amount of mayonnaise in advance, for several days at once. In this case, the finished sauce must be stabilized so that the emulsion does not break down into its components after a couple of hours. It's not at all difficult to do this. It is enough to pour one tablespoon of hot water into the ready-made sauce and immediately stir thoroughly. This simple technique will make the sauce emulsion much denser and more stable. This mayonnaise can be safely stored in a tightly closed jar placed in the refrigerator. The shelf life of homemade mayonnaise should not exceed two to three days. And here the point is not even that the sauce may deteriorate, but that during this time the mayonnaise will already lose both the tenderness of its aroma and the delicacy of its taste.
Well, on the pages of “Culinary Eden” you can always find even more original ideas and proven recipes that will definitely tell you how to prepare mayonnaise at home.
French mayonnaise sauce is probably the most famous of the sauces. Like any celebrity, he has found dozens of “editions” for every taste and for different purposes. Mayonnaise is made with yolks alone, from whole eggs; there is mayonnaise without eggs at all, as well as a sauce for vegans, which is not mayonnaise at all, but is still called that. Several very popular sauces are prepared based on mayonnaise.
The basis of real mayonnaise is unchanged - fresh eggs and good vegetable oil. Everything else - salt, sugar, lemon juice, mustard - is added for taste. Try the classic recipe at least once. Since homemade mayonnaise settled in my house, I have never had another.
Ingredients
- egg – 1 pc.
- vegetable oil – 250 ml
- lemon juice – 1 tbsp. l.
- ready mustard – 1 tsp.
- salt, sugar - to taste
- ground black pepper - to taste (optional)
Preparation
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To prepare mayonnaise, you need a mixer or blender and deep dishes (a bowl or a glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both a yolk and a white. Break the egg into a bowl.
Turn the mixer on medium speed. Beat the egg until smooth.
Add vegetable oil little by little (in very small portions) in a thin stream. Pour in the next portion of oil after the previous one is well beaten. Increase mixer speed to maximum.
As you beat, the mixture will change color and become thick and homogeneous. Beat the mayonnaise until the mixture thickens evenly to the desired consistency. If the mayonnaise turns out runny, add a little more oil and whisk again.
French chefs say that you have to beat homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the authentic taste of Mayonnaise sauce (this is the full “name” of the well-known sauce).
Now for taste you need to add ready-made mustard, ground pepper, salt and sugar.
ON A NOTE: mustard is added if you want to get a “Provencal” type mayonnaise. This is an optional component.
To give mayonnaise its characteristic taste, add a little lemon juice or vinegar.
Beat everything well again. Taste the mayonnaise; if something is missing, add and beat again.
That's all, delicious homemade mayonnaise is ready. You can store it in the refrigerator in a sealed container.
How to make mayonnaise with a blender Everything is the same as with a mixer. It seemed to me that it was a little faster, the result was similar.
For homemade mayonnaise, choose extra virgin olive oil (unrefined, cold pressed - this is ideal), but refined olive and sunflower oils are also acceptable. Add just a little salt, sugar to taste (powdered sugar is even better). Lemon juice or vinegar will acidify the mayonnaise, mustard will add a piquant note. You can add spices, finely chopped pickled cucumbers, black olives, and olives to the finished sauce (read more about additives).
In order for homemade mayonnaise to whip quickly, all products must be at the same temperature (room temperature).
The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, this mayonnaise is only good when it is very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases shelf life by two to three days.
Note, it turns out not a store product at all, it contains neither water, nor milk, nor, especially, artificial additives. This is real Mayonnaise sauce - the way French chefs conceived it in the 18th century.
As you can see, there is nothing complicated in making mayonnaise at home. It tastes much better than the ready-made industrial one, and will not harm your health or spoil the dish. Its only drawback is that it can be stored for no more than a week, so it is better to make it in small portions.
Don't be afraid to experiment, try different recipes, and you will definitely find one that will become your favorite!
Homemade mayonnaise recipes
Combine seasonings with mayonnaise to create different flavors and for different dishes.
- Mayonnaise with chili pepper good for fried foods: add a few jalapeño stigmas to the sauce and stir well. Adjust the spiciness to your taste.
- With cheese, mushrooms and pasta: Grind the dried tomatoes in a blender and mix them with mayonnaise.
- With seafood, as well as ham and rice: mayonnaise with fresh basil (pre-chopped).
- Real juicy roast beef loves mayonnaise with fresh horseradish. The dressing is also good with herring, smoked red fish and ham.
- Beet mayonnaise: It is done mainly for aesthetic reasons. It’s beautiful to add to “light” dishes. For flounder, for example. Grated boiled beets are used for these purposes.
- Celery mayonnaise Suitable for all meat and fish dishes. Use the root: boil and then grate.
- Curry mayonnaise is universal, suitable for any dish: from eggs and vegetables to turkey and lamb.
You can also add orange juice, onions, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with a variety of products, and many unexpected combinations will surprise you with their originality and sophistication of taste.
- For diabeticsmayonnaise Prepared without sugar, for vegetarians - without eggs.
When combining mayonnaise with other ingredients, do not forget to season it with salt and pepper.
And lastly: while store-bought mayonnaise, especially of unknown origin and composition, is not recommended for all people, homemade mayonnaise, made from fresh and high-quality products, is useful, including for children.
No matter how many legends there are about the origin of the spicy, beloved mayonnaise sauce, they are all united by the name of the French city of Mahon and, of course, their origin through French cuisine since, at the end of the 18th century, a previously unknown and expensive sauce that could in those days only aristocrats could afford it, it strode across Europe to become the most fashionable sauce for cold appetizers. And already at the beginning of the 19th century, with the light culinary hand of the famous chef Olivier, a new version of mayonnaise appeared with the addition of mustard and a secret composition of seasonings, now lost forever. It is to mustard that modern mayonnaise owes its special piquant taste, airy tenderness, shelf life and ease of preparation. It was this version of mayonnaise that was called “Provencal sauce from Mahon” - mayonnaise “Provencal” - Provencal sauce.
Nowadays, the production of mayonnaise by industrial means, thanks to modern preparation technology and plastic packaging, has reached an unprecedented scale in terms of assortment, price, and “tartar” type fillers. But the same widespread use in its production of all kinds of additives and emulsifiers, storage stabilizers, all kinds of “E” increases the interest of home cooks in making mayonnaise at home, where only natural ingredients are used, because of its excellent taste and first freshness, even despite to significantly reduce its shelf life in the refrigerator.
Due to its boundless popularity, French mayonnaise sauce, having gone through many different culinary editions, determined by the unique taste of the authors and the purposes of its use, sometimes ceased to look like mayonnaise, for example, yogurt with the addition of spices and mustard or made from milk and without eggs, where its beloved, recognizable sauce name is still retained. Sometimes other complex sauces are prepared on the basis of mayonnaise - the owner is a chef in his own kitchen...
The main products for classic real mayonnaise are fresh chicken eggs and excellent quality vegetable oil, originally olive, but in our country its availability was limited at certain times and refined sunflower oil was successfully used. The remaining additives in mayonnaise are designed to shape its taste characteristics. If you buy it in a store, they are listed in the ingredients list. If you are preparing a homemade version of mayonnaise, then, naturally, you control the process of taste preferences at your own discretion.
Supporters of home-made mayonnaise unanimously declare that its only drawback is the time required, which is more than offset by the undeniable advantages in the end. As for reducing shelf life, you need to make enough of it to consume it quickly. You can prepare homemade mayonnaise using modern fashionable DEVICES or the old-fashioned way - an ordinary whisk. They say that for some reason it tastes better this way.
Mayonnaise prepared according to this recipe has a big drawback - you will never want to use store-bought. But all your salads will love it with all its ingredients, and your household and guests will immediately notice a pleasant taste difference.
Ingredients for making classic mayonnaise at home:
- fresh chicken egg yolk - 1 piece;
- olive oil - 100 milliliters;
- fresh lemon juice - 0.5 teaspoon;
- table salt - 1 pinch;
- granulated sugar - 1 pinch;
- ready mustard - 0.5 teaspoon.
According to the home recipe, prepare classic mayonnaise as follows:
- Pour 1 fresh chicken yolk into a suitable container, observing very strict rules for disinfecting the entire egg, which should first be washed with soda or dishwashing detergent and vegetable detergent, dried with a paper towel and only then broken so that it separates into two halves, pouring from one into the other, pour the white first, and the remaining yolk into another bowl.
- After the yolk, add salt, sugar and add the prepared mustard so that the whole mass is whipped to a fluffy consistency, gradually adding small doses of olive or sunflower oil, or maybe in half the proportion of both.
- The proper process for whipping homemade mayonnaise is to make sure it is not too fast and not too slow. As soon as the whole mass becomes fluffy, light, and not white and sticks to the whisk, you should stop there.
- For greater lightness of its tone and nobility of taste, add a small amount of lemon juice or apple cider vinegar. Some people like to substitute balsamic vinegar.
We remind you that homemade mayonnaise, which does not contain storage stabilizers, needs to be stored for a very short time and strictly in the refrigerator - the product is perishable.
The method of preparing mayonnaise from a whole fresh chicken egg takes into account the fact that some housewives prefer to beat its ingredients using modern kitchen appliances: a mixer, a blender, with which the entire procedure for preparing this salad sauce will take no more than a few minutes.
Ingredients for making mayonnaise from whole fresh eggs:
- fresh chicken egg - 1 piece;
- refined sunflower oil - 150 milliliters;
- mustard - 0.5 teaspoon;
- fresh lemon juice - 1 tablespoon;
- table salt - 0.5 teaspoon;
- granulated sugar - 0.5 teaspoon.
According to a homemade recipe, mayonnaise from whole fresh chicken eggs is prepared as follows:
- Pour a whole raw egg into a suitable container, add all the ingredients except oil and lemon juice and use a blender to begin the process of beating them.
- While whipping, add vegetable oil and finally pour in lemon juice, and the mayonnaise, having acquired a light, fluffy shape, is completely ready.
Keep refrigerated. Connoisseurs of haute cuisine claim that this high-speed method of whipping mayonnaise worsens its taste.
Homemade milk mayonnaise recipe
Mayonnaise made from milk also has its place. During the process of whipping, milk in contact with other recipe ingredients becomes truly thick, without losing any of its taste compared to its traditional varieties.
Ingredients for making mayonnaise from milk:
- natural milk, fat content 2.5% - 150 milliliters;
- sunflower oil - 300 milliliters;
- mustard - 2-3 teaspoons;
- salt and granulated sugar - to taste.
According to a homemade recipe, prepare mayonnaise from milk as follows:
- Pour milk at room temperature into a deep container, add sunflower oil there and beat with a mixer until a thick emulsion is formed.
- Add all other ingredients to the resulting mixture: salt, granulated sugar, mustard and lemon juice and continue beating for 5 seconds.
And milky, egg-free, pleasant mayonnaise will not be inferior in appearance or taste to its classic version. How is this suitable for those for whom eggs are contraindicated for some reason?
Homemade mayonnaise with quail eggs
To many, this type of mayonnaise will seem simply curious, but true connoisseurs of this famous sauce assure that it acquires a special taste, and the benefits of quail eggs, which do not burden our body with excess cholesterol, have long been recognized by everyone.
Ingredients for making homemade quail egg mayonnaise:
- fresh quail eggs - 6 pieces;
- sunflower oil - 150 milliliters;
- ready mustard - 1/2 teaspoon;
- granulated sugar - 1/2 teaspoon;
- lemon juice - 1 tablespoon;
- ground black pepper - 1 pinch;
- fresh herbs - according to preference;
- table salt - 1/2 teaspoon.
According to the home recipe, prepare mayonnaise with quail eggs as follows:
- In a blender, beat eggs, salt, granulated sugar, pepper and mustard for 1 minute until smooth and fluffy.
- Continuing to beat, gradually pour in sunflower oil until the sauce thickens.
- Pour lemon juice into the resulting sauce, continue whisking, add finely chopped fresh herbs. Mayonnaise is ready.
The finished mayonnaise should be placed in the refrigerator to cool and thicken. If it is not completely used, then continue storing it again in the refrigerator.
This recipe for homemade mayonnaise differs from the classic one in the increased amount of vegetable oil, which makes it fluffy and thick. Chicken eggs should be fresh and have bright yolks.
Ingredients for making simple homemade mayonnaise:
- chicken egg - 1 piece;
- vegetable oil - 250 milliliters;
- ready mustard - 1 teaspoon;
- lemon juice - 1 tablespoon;
- granulated sugar - to taste;
- table salt - to taste;
- ground black pepper - to taste.
According to a simple recipe, prepare homemade mayonnaise as follows:
- Break a fresh egg into a deep bowl and beat it with a blender or better yet with a mixer, adding vegetable oil in a thin stream. Add the next minimum portion of butter after the previous portion has been completely whipped, while gradually increasing the mixer speed to maximum.
- As you beat, the mass of the sauce will change in color, become thick and homogeneous, and you need to continue beating until you get the mayonnaise consistency you need. If the mass seems runny, add a little more vegetable oil and continue the beating process until the desired consistency.
- It's time to add ground black pepper, ready-made mustard, lemon juice, granulated sugar and table salt according to your taste. Taste the resulting sauce - add what is missing and whisk again. Mix everything completely and use homemade mayonnaise for its intended purpose.
It is better to prepare any type of homemade mayonnaise in portions to fully use it, but if there is still some volume left, then store it strictly in the refrigerator and under the lid. In addition, adding mustard in this recipe is optional - it is important only for Provencal mayonnaise.
At first glance, most recipes for making homemade mayonnaise are very simple and similar - and this is true. Why doesn't everything work out well for some? Despite the simplicity of home-made production of this popular sauce, it is very important that all the ingredients for its preparation are fresh and always at room temperature so that the mayonnaise whips quickly and fluffily.
- To prepare spicy mayonnaise, ready-made mustard, most often recommended in recipes, should be replaced with fresh mustard powder, which will add the desired spiciness and the real smell of natural mustard.
- To avoid some of the bitterness of homemade mayonnaise, it is better to add sunflower and olive oil in equal proportions. This will reduce the natural bitterness of the olive oil.
- The thickness of homemade mayonnaise is determined by the amount of sunflower oil poured in when whipping it and the intensity of whipping - don’t be afraid of the thickness. This can be corrected by adding a small amount of water at room temperature to the sauce and then stirring the entire mass.
- We remind you about the permissible shelf life of homemade mayonnaise in the refrigerator: no more than 4 days. Considering this circumstance, make such a quantity of homemade mayonnaise sauce that all of it is used within the specified period.
- If you had to make mayonnaise from eggs with pale colored yolks, from which the mayonnaise will turn out whitish, then you can tint it by adding one pinch of ground turmeric, but do not overdo it - the color may turn out too bright yellow.
Special requirements for vegetable oil - the main ingredient of any mayonnaise. The best option is unrefined, cold-pressed (extra virgin) olive oil; extra virgin olive oil and refined sunflower oil are also acceptable.
- Add minimal salt and preferably extra salt or regular table salt, finely ground. Sugar also cannot be overdosed and it is better to use powdered sugar.
- To acidify homemade mayonnaise, you can use fresh lemon juice or table vinegar, as indicated in the recipe. Mustard is an optional ingredient, not for everyone, and for creating “Provencal” mayonnaise.
- Various additives can be added to ready-made mayonnaise: finely chopped pickled cucumbers, olives, olives or spices according to preference.
Due to the fact that the ratio of products given in the recipes is quite approximate, you can enhance its flavor intensity by doubling the portion of eggs, but in this case you can store it for no longer than 1 day. An increased amount of vegetable oil extends these periods to 2-3 days.
If you start making homemade mayonnaise regularly, you will independently understand all the secrets of its production in the conditions of your kitchen and you yourself will give practical advice on this matter to beginner acquaintances. The most valuable thing is that you will receive a wonderful and natural sauce without artificial additives or stabilizers, which will only bring health benefits and will allow you to cook delicious everyday and holiday dishes with it.
You have the opportunity to experiment with options for preparing homemade mayonnaise according to your preferences or use the advice of leading European chefs, for example, Mr. Delia from England, who offers very interesting options for mayonnaise additives:
Adding your favorite seasonings to basic mayonnaise enriches it with a variety of flavors. For fried dishes, mayonnaise with the addition of chili pepper is very good, for which you add a little jalapeno stigmas to it, mixing everything vigorously. Adjust the spiciness of mayonnaise with the dosage of the additive. By adding dried tomatoes crushed in a blender to mayonnaise and stirring until smooth, you will get a great sauce for mushrooms, macaroni and cheese. A mixture of homemade mayonnaise with dried, grated basil is good as a seasoning for ham, rice and seafood.
It is good to add a mixture of mayonnaise with fresh chopped horseradish to juicy real roast beef. It will also go well with ham, smoked red fish and our popular herring. Adding a reasonable amount of grated boiled beets to mayonnaise will give a bright tone to this sauce, which will decorate, for example, light white fish dishes.
To prepare celery mayonnaise, which is perfect for all meat and fish dishes, you need to boil the celery root, peel it, chop it on a fine grater and add its allowable volume to the mayonnaise while stirring. Adding curry to homemade mayonnaise will make homemade mayonnaise a universal and beautiful sauce - it will go well with all products from a range of vegetable and meat snacks of all kinds. The list of additives in homemade mayonnaise is rich and varied: garlic, onion, dill, tarragon, dill, tomato paste, gherkins, capers, orange juice, herring and avocado pulp, black and red caviar, as well as all aromatic ground herbs. This list is open - you can continue it with your own experiences and achievements in the refinement of the taste of this wonderful sauce.
There are possible options for mayonnaise for those suffering from diabetes, when sugar is excluded from its ingredients. For vegetarians, eggs are excluded from mayonnaise. The food industry is already producing mayonnaise for fasting people without eggs and without milk. Perhaps the highest advantage of homemade mayonnaise, due to the freshness, naturalness and high quality of its ingredients and its own freshness, is that such a product can be included in small doses in baby food.
