The easiest mayonnaise recipe at home. How to make mayonnaise at home: step-by-step recipes. Classic step-by-step recipe for homemade mayonnaise with a mixer

Good afternoon.

IN Lately I post 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 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 make 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.

Here's about these nuances technological process and acceptable ingredients we’ll talk about today.

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. Working part blender should cover the yolk and press to 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 You can replace it 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.

This recipe contains one important point: Vegetable oil cannot be completely replaced 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 makes it much easier preparatory stages 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:

Temperature conditions. 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.
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.
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 not complex rules to obtain 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.

Homemade mayonnaise An excellent substitute for store-bought mayonnaise. Firstly, it is much healthier because it does not contain preservatives, secondly, it is cheaper, and thirdly, you can add any spices to it to your taste.

Making mayonnaise at home is very simple, and most importantly very fast. The preparation time for delicious homemade mayonnaise is no more than five minutes.

What to make mayonnaise from at home

To prepare homemade mayonnaise we will need the following products:

vegetable oil, 400 grams
2 eggs
1 tablespoon vinegar
salt, pepper to taste

As you can see, the set of products is very simple. When I made mayonnaise for the first time according to this recipe, I didn’t even believe that these products would produce anything similar to mayonnaise.

How to make homemade mayonnaise

Pour 400 grams of refined milk into a deep glass from a blender. vegetable oil. You can experiment and add a little olive oil.

Add two fresh chicken eggs to a glass of vegetable oil. It is best, of course, if the eggs are homemade. Then the mayonnaise turns out to be a pleasant yellowish color. Store-bought eggs make mayonnaise as white as snow.

Add vinegar, salt and pepper to taste. Place the blender attachment into the glass.

It is important that the nozzle rests on the bottom, then the mayonnaise will whip faster. If you do not lower it completely, then at first the blender will mix the contents of the glass for a long time.

Turn on the blender. The blender blades will first beat the eggs, then the oil will gradually join them and the mixture will begin to change color before your eyes.

Whisk until the mixture thickens evenly to the consistency of mayonnaise.

At this stage, you can taste the homemade mayonnaise and add vinegar, salt or pepper if something is missing.

That's all, the mayonnaise is ready. Description of the recipe took much longer than its preparation.

The most important thing is that you can easily experiment with the taste of homemade mayonnaise. For example, replace vinegar with lemon juice, add mustard (you get Provencal) or garlic.

After homemade mayonnaise, you will never want to buy mayonnaise in the store.

Where I talked about new salad recipes, today I will show you recipes for making the most delicious homemade mayonnaise, which will make your dishes and salads a hundred times more delicious!

How to make mayonnaise at home tastier than in the store? Everything is quite easy and simple. You don’t need to have any cooking skills (you just need to know how to use a blender, follow the steps step by step and that’s all :)).

Well, friends, let's take a look.

Recipe for making mayonnaise at home using a blender

So we will need

160 ml vegetable oil (I don’t use olive oil because it’s bitter)
½ tsp. salt
½ tsp. Sahara
1 tsp mustard
1 tbsp. lemon juice (or lime)
Egg 1 pc.

Since this recipe uses raw eggs, I recommend washing them well first and pouring boiling water over them to protect yourself from salmonella. Once scalded, you can safely begin creating a homemade product.

Attention! You can’t use cold eggs, otherwise nothing will work

We will cook using immersion blender, it won’t be possible to make it with a regular mixer, because... the emulsion simply will not whip up as it should. Break an egg into a blender bowl, which must be warm. But since we have already carried out heat treatment, it is already warm.

Add salt, sugar and mustard there. After we have added the mustard to the blender bowl, we do not touch the lemon juice for now, we begin to beat and gradually add oil. Very slowly, in a thin stream, literally along the wall of the bowl. After adding all the oil, your mass should turn into thick mayonnaise.

But don’t worry, all you have to do is add lemon juice, which will dilute it a little, and beat.

Homemade mayonnaise Provencal

A very quick and simple recipe, done on average in 5 minutes, and the result is the most delicate mayonnaise. To do this you just need:

1 egg
1/2 lemon juice
300 ml of odorless refined vegetable oil (usually olive is not used, but everything should work with it)
0.5 tsp salt
1 tsp Sahara
1/2 tsp. mustard
Ground white or black pepper 1/4 tsp.

1. Place the egg and all the above ingredients into a beating glass.

2. Then you need to lower the blender, cover the yolk and rest it on the bottom of the bowl, and Attention! turn on at full power (if there is a turbo) and do not move until the emulsion appears. Then you will certainly succeed.

But if suddenly you lifted the blender, moved it at the wrong time and the emulsion did not form, you need to cover the blender with a new egg in another container and pour the first (unreceived) mixture into it. Then, without moving, turn on the blender at maximum speed until the emulsion appears.

If it didn’t work out for you again, then it may be the quality of the products you used (eggs or vegetable oil). In this case, all that remains is to change the ingredients.

Shelf life approximately 3 days

I hope everything turned out tasty and healthy for you! 🙂 How do you like the recipe? Write below in the comment.

Lenten mayonnaise without eggs and vinegar

This recipe tastes no different from others, and is as close as possible to store-bought. Minimum time and maximum taste. Prepare in 2 minutes. You will need:

Vegetable or olive oil 120 ml
Plant milk 60 g
1.5 tbsp. lemon juice
1 tsp Sahara
Mustard 1/2 tsp.
Salt 1/3 tsp.
White pepper 1/4 tsp.

Add milk, butter and all the listed spices to the container - salt, sugar, mustard and pepper. Butter and milk in a ratio of 2:1. Immerse the blender and maximum speed beat until emulsified (only about 1 minute). Once the mixture is liquid, add lemon juice to thicken the mayonnaise. Voila! Everything is very fast and simple, isn’t it?

If yours is too thick, don't worry. Add a little milk and beat again. If, on the contrary, it turns out too liquid, add oil and beat a little longer.

A simple recipe for delicious olive mayonnaise

This mayonnaise is ideal for any salads, meat, fish or any other dishes where it is needed.

Ingredients:

Egg 1 pc.
Olive oil 70 ml (not bitter)
Vegetable oil 140 ml
0.5 tsp salt without a slide
1 tsp Sahara
1/2 tsp. mustard
Lemon juice 1 tbsp.

1. Add the egg to the bowl without damaging the yolk, sugar, salt, mustard, lemon juice (you can add either wine or apple cider vinegar, or in extreme cases 9% vinegar), olive oil and vegetable oil. This is the simplicity of this recipe; all ingredients are added at once to one bowl.

2. All that remains is to cover the yolk with a blender and start beating, as usual, at the highest speed. Do everything carefully, don’t stir, don’t jerk the blender around, but move smoothly, gradually capturing the mixture and turning it into mayonnaise (sounds magical :)).

Everyone can make thick and tender mayonnaise. Well, very beautiful, you must agree.

Homemade mayonnaise recipe with mixer

This recipe is suitable for those who have a mixer and do not have a blender. Of course, the likelihood that you will succeed in this case is lower. But if you follow the steps strictly, then everyone should succeed. I believe in you! You will succeed!

We will need the following products:

Egg yolks 2 pcs.
Vegetable oil 150 g
Mustard 1 tbsp.
1/3 or 1/2 tsp. Sahara
1/3 tsp. salt
lemon juice 1/2 tbsp.

All products must be at room temperature.

1) Place 2 egg yolks in a blender bowl or in a regular bowl; a tablespoon of mustard; 0.5 tbsp. lemon juice; 1/3 tsp. salt, 0.5 tsp. sugar and beat everything with a mixer until smooth (about 1 minute).

2) Next, stirring, gradually add vegetable oil little by little. Don’t rush to pour in all the oil at once, otherwise you won’t succeed. Having done everything correctly, you will see how the mixture will become similar to the usual store-bought mayonnaise.

And as a result, in literally 2 minutes you get a thick, tasty homemade sauce that will completely replace the store-bought one.

I hope you liked the recipes and you found what you were looking for :) I am incredibly glad if my recipes turned out to be useful to someone.

Video recipe for making classic homemade mayonnaise

I found a good video where Alexander will briefly and to the point tell you about classic recipe homemade mayonnaise:

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 refinement 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 beat 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 uniform 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

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 technology preparation and plastic packaging, has reached an unprecedented scale in terms of assortment, price, and “tartar” type fillings. 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 oil, 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 home production mayonnaise unanimously declare that its only drawback is the expenditure of time, which is more than covered undeniable advantages eventually. 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.

By homemade recipe classic mayonnaise cook like this:

IN suitable container pour 1 fresh chicken yolk, observing very strict rules for disinfecting the entire egg, which should first be washed with soda or dishwashing detergent and vegetables, dried with a paper towel and only then broken so that it separates into two halves, pouring from one to 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 the whole into a suitable container a raw egg, 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 with 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.

By simple recipe Prepare homemade mayonnaise like this:

Break a fresh egg into a deep bowl and beat it with a blender or better 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 bring to it 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. Taking this into account, make this amount homemade sauce mayonnaise so that it is all 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- unrefined, cold-pressed olive oil (extra virgin), but 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.
You can add it to ready-made mayonnaise various additives: finely chopped pickled cucumbers, olives, olives or spices according to preference.

Due to the fact that the ratio of the products given in the recipes is quite approximate, you can enhance its flavor 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 instructions on this matter. good advice newbie 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 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.

Possible mayonnaise options for those suffering diabetes mellitus, 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.