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 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 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.
Mayonnaise is the most delicious and popular sauce in the world, as well as an original highlight and appetizing dressing for almost any dish.
But the product sold in our stores and supermarkets called mayonnaise has nothing to do with the well-known sauce.
Just look at the list of components included in store-bought mayonnaise - there are practically no natural ingredients, but only flavoring fillers and preservatives.
Whereas real mayonnaise sauce should include only natural ingredients:
- vegetable oil, eggs, mustard, salt, sugar, lemon juice - which are the real basis of this product.
Therefore, preparing mayonnaise at home is the best and highest quality option for creating this product, which is in many ways superior to ready-made store-bought sauce.
How to make mayonnaise at home - methods and general principles of its preparation
A product with a fat content of less than 50%, as well as a composition with preservatives and various chemical additives, cannot be called mayonnaise, but only mayonnaise sauce.
Therefore, it is better to prepare mayonnaise at home - it will not be so difficult, and also much tastier and healthier.
To properly make mayonnaise at home, any cook or housewife must be based on the general principles of its preparation:
In order to create mayonnaise at home and bring it to the desired consistency, you need to use a blender or mixer in cooking, although it is best to do it the old fashioned way and use a whisk for hand whisking.
The eggs that need to be beaten first are better to choose homemade ones, with bright yolks. Since it is the color of the yolks that gives mayonnaise its appetizing appearance. But if the eggs are purchased with light-colored yolks, it is more advisable to add turmeric to the ingredients, which with its bright yellow color will add a unique appearance to the future mayonnaise.
The oil in mayonnaise must be refined sunflower oil, or even better, olive oil, pouring it into the container with the ingredients for the future sauce in portions in a thin stream.
The more oil is used in preparing the product, the thicker the homemade mayonnaise will be.
When the desired consistency of the sauce has been achieved, be sure to taste the mayonnaise and if something is missing, add it, thus bringing the product to complete perfection.
Recipes and how to make mayonnaise at home yourself according to all the rules
Recipe 1. How to make mayonnaise at home (Classic version)
Ingredients:
Oil (vegetable origin) – 200 ml.
Eggs – 2 pcs.
Lemon juice – 30 ml.
Mustard – 15 ml.
Sugar (fructose) – 15 ml.
Cooking method:
Yolks from two eggs (preferably taken from domestic chickens), salt and sugar must be mixed together. This action can be performed using a simple whisk (blender, mixer). Whisk until the sugar and salt are completely dissolved.
Important! Mixing should be done in a circular motion (clockwise).
Then, without stopping and continuing to beat the existing components, you need to add oil to them in small portions.
After obtaining a homogeneous mass, you need to acidify the mayonnaise and add lemon juice to it. And then add the mustard and again mix all the ingredients thoroughly and beat.
In order for the mayonnaise to be thick and rich, you can add more oil to it, since the consistency of the future mayonnaise depends on its quantity.
Recipe 2. How to make mayonnaise at home (Traditional version)
Ingredients:
Oil (sunflower) – 1 tbsp.
Eggs – 2 pcs.
Vinegar – 60 ml (3%).
Salt and pepper – not for everyone.
Sugar – 30 gr.
Mustard.
Water (if necessary).
Cooking method:
At the beginning of the mayonnaise preparation process, it is necessary to separate the yolks from the whites. Then you need to add mustard, pepper and salt to the raw yolks. Mix all components thoroughly with each other.
If the mayonnaise turns out to be too thick, it can be diluted by adding small portions of water while continuously whisking.
At the end of the process, you need to add sugar and vinegar to the mayonnaise and mix all the ingredients thoroughly again.
Recipe 3. How to make mayonnaise at home (an option for making lean pea mayonnaise)
Ingredients:
Split peas (pea flakes) – 30 gr.
Water – 180 ml.
Refined oil (vegetable origin).
Salt and pepper – not for everyone.
Sugar – 20 gr.
Vinegar – 30 ml.
Mustard – 30 gr.
Cooking method:
Place the peas in a saucepan, fill it with water and cook until the bean components are completely converted into mush.
Pass the pea pulp through a blender to obtain a homogeneous state.
If the mixture turns out to be too thick, you need to add water to it, as the consistency should resemble the appearance of jelly.
The resulting mass must be cooled.
Pour a little oil into a mixing bowl and add part of the pea mush (1:2) to it. Beat the ingredients for 1 minute.
It is necessary to beat the combined components for about 2 more minutes until a homogeneous and dense mass is obtained.
Recipe 4. How to make mayonnaise at home using quail eggs
Ingredients:
Quail eggs (yolks) – 8 pcs.
Oil (walnut) – glass.
Mustard - half a teaspoon.
Lemon juice.
Salt and pepper – not for everyone.
Cooking method:
The yolks of quail eggs must be separated from the whites and beaten using a whisk, blender or mixer.
Then you need to add lemon, a little mustard, salt and pepper the mixture to taste. Mix all components thoroughly and beat until a homogeneous consistency is obtained.
Recipe 5. How to make mayonnaise at home - “Curd”
Ingredients:
Cottage cheese (fat consistency) – 0.5 cups.
Milk – 60 ml.
Egg – 1 pc.
Refined oil (vegetable origin) – 60 ml.
Salt and mustard are not for everyone.
Lemon juice - half a teaspoon (or the same amount of vinegar).
Cooking method:
To prepare mayonnaise, you need to mix cottage cheese with good fat content thoroughly with milk and the yolk separated from the white.
Then you need to pour vegetable oil into the existing ingredients in a thin stream and beat all the ingredients using a blender, mixer or whisk.
You should get a thick, homogeneous consistency.
This mayonnaise is perfect for dressing any dishes.
Recipe 6. How to make mayonnaise at home (without eggs and milk)
Ingredients:
Milk – 1 (partial glass).
Oil (olive) – 1 (half a glass).
Cream thickener - half a teaspoon.
Salt and mustard are not for everyone.
Lemon juice – 30 ml.
Cooking method:
Using a whisk, mixer or blender, beat milk and butter together until smooth.
After this, thoroughly beat the existing mixture again to the required thickness - and the mayonnaise is ready!
Recipe 6. How to make mayonnaise at home – “Vegetarian”
Ingredients:
Boiled rice - 0.5 cups.
Refined oil (preferably olive) – 1 cup.
Salt, sugar.
Lemon juice.
Mustard.
Cooking method:
Boiled cooled rice should be placed in a blender glass. Next, add oil to the rice and blend the ingredients with a blender into a homogeneous mass. Afterwards, you need to add mustard to the resulting mass and beat everything again with a blender.
Then you need to pour the remaining oil into the resulting mixture, portionwise and slowly, and beat everything with a mixer until smooth.
The finished mayonnaise must be seasoned with salt, sugar and lemon juice and set aside for a while to completely dissolve the components.
For more piquancy, you can add garlic, herbs or cucumbers to this mayonnaise.
How to make mayonnaise at home - useful tips and little tricks
To prepare mayonnaise at home, it is recommended to use unrefined olive oil or refined vegetable oil.
Before you start making mayonnaise, it is better to cool the oil in the refrigerator.
Mayonnaise loves eggs, and when you add them in sufficient quantities, the sauce becomes richer and more tasty.
Homemade mayonnaise is best stored in the refrigerator for no more than a day. But if the shelf life needs to be extended, then it is recommended to add more oil to mayonnaise - this will extend its life and shelf life up to three days.
To make mayonnaise made at home even tastier and piquant, you can add additional ingredients to it - olives, cucumbers (pickled), olives, caviar (red and black), orange juice, red pepper, onion, garlic, herbs and much more. .
At the end of cooking, you should always taste the resulting masterpiece, and if something is missing, any component, add it and don’t be afraid to experiment.
Hello, dear readers! Continuing the culinary theme, I’ll tell you how to make mayonnaise at home. I think every housewife should be able to prepare this delicious sauce at home.
New dishes, sauces or soups, appear as a result of a successful experiment by a virtuoso chef. True, some products that are popular today appeared under interesting conditions. Often this was facilitated by general need. This includes mayonnaise.
Classic recipe
Ingredients:
- Egg – 1 pc.
- Vegetable oil – 1 cup.
- Mustard – 0.25 teaspoon.
- Salt – 2 pinches.
- Vinegar 9% – 1 teaspoon.
Preparation:
- Pour vegetable oil into a jar. In a separate bowl, mix mustard, salt and vinegar. After mixing, combine the mixture with the butter and beat in the egg.
- Take a blender, place it in a jar, lower it to the bottom and turn it on. After ten seconds, turn off the kitchen appliances and check the thickness. If it doesn't suit you, beat the mixture a little more. That's all.
Video recipe in 10 minutes
Once you have mastered the basic recipe, experiment. Change the taste by adding herbs or spices. If your imagination is poorly developed, continue reading the article. Next, I will share ideas for improving homemade mayonnaise.
How to make homemade mayonnaise with additives
Homemade mayonnaise is an alternative to store-bought mayonnaise. It is healthier because it does not contain preservatives. You can add herbs and spices to the sauce. With the help of additives, you will get a different sauce that differs in taste and aromatic qualities.
- Spicy mayonnaise . Pairs with grilled foods. Add two tablespoons of chili paste to your homemade product and stir. If it seems too spicy, reduce the amount of chili paste by half.
- Beet mayonnaise . It is characterized by its bright color and complements the taste of crab and cod. Grate 50 grams of boiled beets and mix with mayonnaise. You can add a little salt and pepper.
- Basil mayonnaise . Summer sauce, which I recommend serving with ham, rice, seafood, squid and mussels. Add a spoonful of basil paste along with a few chopped leaves of the plant to the dressing.
- Mayonnaise with curry . The sauce is a universal type, mild or spicy. Try it with beef, potatoes, chicken or turkey. To prepare mayonnaise, add a spoonful of curry paste.
- Mayonnaise with horseradish . Addition to baked roast beef. The dressing is suitable for herring, ham, smoked pink salmon and other fish. Add a couple of tablespoons of grated horseradish to homemade mayonnaise along with salt and pepper and stir.
- Oyster mayonnaise . Add some bean and oyster sauce to your homemade product. The result is a dressing characterized by a wonderful aroma and rich taste, which will go well with fish kebab or tuna. Take a spoonful of the listed ingredients.
- Asparagus mayonnaise . Delicate taste and goes well with smoked fish or asparagus. Finely chop one hundred grams of boiled asparagus and add to the sauce. Use salt and pepper to taste.
- Mayonnaise with tomatoes . The aroma of sun-dried tomatoes combines with pasta, mushrooms and goat cheese. Add a spoonful of dried tomato paste to your homemade dressing.
- Celery mayonnaise . Complements chicken, rabbit, beef, baked salmon or ham. Boil the root of the plant in an amount of one hundred grams, finely grate and mix with mayonnaise.
- Mustard mayonnaise . Grain mustard is also used as an additive. Pairs with avocado, chicken, celery or baked cheese. Add just two tablespoons of mustard to the sauce and stir.
As you can see, we were not talking about the additives and fillers that manufacturers use. All listed ingredients are natural and safe for health when consumed and used correctly.
Video cooking
Try the above ideas in practice. Perhaps independent ideas will appear. Leave them in the comments and I'll take a look. Cooking welcomes sharing experiences, and that's a good thing.
If you intend to make mayonnaise at home using store-bought eggs, you will end up with a light sauce. Adding a small amount of turmeric will help correct this. The main thing is not to overdo it.
Olive or refined sunflower oil is suitable for homemade mayonnaise. Add a little salt and sugar according to taste. Use lemon juice to acidify the dressing, and mustard will add a piquant taste.
If you don't have a blender and are blending by hand, make sure that the temperature of the ingredients is the same. This technique will speed up cooking. Amount of ingredients is approximate. If you add more eggs, you will get a tastier and richer sauce.
What is the difference between homemade mayonnaise and store-bought mayonnaise?
Homemade mayonnaise differs from store-bought mayonnaise, as it does not contain artificial additives, milk or water. The classic recipe I shared is original and follows the recipe used by French cooks in the 18th century.
Homemade mayonnaise is easy to prepare. The industrial analogue cannot compare with it in taste. In addition, homemade sauce does not spoil the dish and is safe for health. There is one drawback - the shelf life is one week.
A store-bought product is a dubious pleasure. A beautiful package with olives and golden yolks is a cunning bait that often works. Having familiarized yourself with the composition of a store-bought product, it turns out that in addition to preservatives and flavorings, there are thickeners, stabilizers and other substances that extend shelf life.
If you doubt the dangers of store-bought mayonnaise, try cleaning the toilet with it. I assure you, the result will be no worse than if you use a cleaning product.
Homemade mayonnaise is another matter. The dressing is prepared from natural ingredients and is tastier and safer than its industrial counterpart. To make the sauce, you will need simple ingredients and a few minutes of time. The result is a flavorful, cream-colored sauce without essential oils, gelatin, synthetic starches or soy proteins.
Why make your own mayonnaise?
Many cooks will doubt the need to prepare mayonnaise at home, since it is sold in any store. And the range in supermarkets is huge. There are reasons for this. First of all, everyone knows that manufacturers often sin by including additives in their products. Try to find a product on the counter that does not contain preservatives and dyes that are harmful to the body.
A friend of mine who works at a mayonnaise manufacturing plant had never used the company's products before. Now she has completely abandoned the store-bought equivalent, replacing it with a homemade one. When she shared her story, I also became inspired to start making homemade products.
You can make mayonnaise at home only using a blender or mixer. I cooked it by hand several times, but did not achieve a good result. The taste depends on the amount of mustard and vinegar. If you add more than one of the ingredients, the dressing will inherit the smell. Even if you can’t cook it the first time, don’t be upset, reduce or increase the amount of mustard or vinegar.
At first, I was of the opinion that thickness depended on the size of the egg, but over time I became convinced that this ingredient did not affect the thickness.
There are homemade mayonnaise recipes that call for the use of 3 percent vinegar. Practice has shown that such vinegar essence produces a liquid sauce. I do not recommend diluting vinegar.
History of mayonnaise
According to the official version, the history of mayonnaise began in 1757. During those difficult times, the British were besieging the French town of Mahon. The city's residents did their best to hold back the enemy's onslaught and stubbornly restored the city walls.
Egg whites were used as a binding solution for the construction and repair of walls and fortresses. Under such conditions, the yolks accumulated in huge quantities. The French threw them away because they spoiled.
The Duke of Richelieu, who commanded the French defensive forces, yearned for his native cuisine, which had no place in the besieged city. As a result, the Duke ordered the cook to come up with a sauce based on yolks. It took the cook several days to solve the problem, after which he offered the duke a sauce that included
Mayonnaise is a must-have dressing on every New Year's table. It is used in various salads, including the beloved Olivier salad. Today it has become fashionable to prepare mayonnaise at home. We decided to tell you a few simple recipes that will help you create this popular sauce at home.
Yolk mayonnaise
Many housewives use a blender or mixer with a suitable attachment to prepare homemade mayonnaise. We suggest using the good old method, namely whisking mayonnaise.
Ingredients:
1 egg yolk
1/2 tsp. mustard
pinch of sugar
a pinch of salt
100 ml olive oil
1/2 tsp. lemon juice
Cooking method
To prepare mayonnaise, we need one egg yolk, which we beat well with a whisk with mustard, salt and sugar. Gradually pour olive oil (can be replaced with sunflower oil, or combined in a 1:1 ratio) into the finished homogeneous mass. The secret of this mayonnaise is that you need to beat it not too fast and not too slow. As soon as the resulting mass begins to stick to the whisk, the mayonnaise can be considered ready. To make it light but not white (remember, homemade mayonnaise is not perfectly white like store-bought mayonnaise), add a little lemon juice, apple cider vinegar or balsamic vinegar.
Whole egg mayonnaise
www.credits
If you are a modern woman and don’t want to bother with a whisk, we offer you a recipe for mayonnaise that can be prepared using a blender in just one minute.
Ingredients:
150 ml sunflower oil
0.5 tsp. mustard
0.5 tsp. salt
0.5 tsp. Sahara
1 tbsp. l. lemon juice
Cooking method
Making homemade mayonnaise in a blender is a fairly simple task. There is no need to monitor the consistency, amount of oil and other details. Simply pour all the ingredients in order into a container and place the blender attachment in it. The secret lies precisely in the attachment, which in a short period of time beats the ingredients, turning them into the mayonnaise mass we need.
Milk mayonnaise
www.credits
There is mayonnaise made from milk. It also miraculously becomes thick and tastes just like traditional egg mayonnaise.
Ingredients:
150 ml milk 2.5% fat
300 ml sunflower oil
2-3 tsp. mustard
1 tbsp. l. lemon juice
salt and sugar to taste
Cooking method
Pour milk at room temperature into a blender container. Add sunflower oil and beat with a blender (not a mixer!) until a thick emulsion is formed. Add salt, sugar, mustard and lemon juice to the finished mixture and beat for another 5 seconds. Surprisingly, even without eggs you get real mayonnaise.
Quail egg mayonnaise
www.credits
Gourmets love to experiment and prepare mayonnaise using quail eggs. His recipe is also very simple.
Ingredients
6 quail eggs
150 ml sunflower oil
0.5 tsp. salt
0.5 tsp. Sahara
0.5 tsp. mustard
a pinch of ground black pepper
1 tbsp. l. lemon juice
greens to taste
Cooking method
Mix eggs, salt, sugar, mustard and pepper and beat with a blender for a minute. Then add sunflower oil a little at a time until the mayonnaise thickens. Add lemon juice to the prepared mayonnaise, beat again and mix with herbs. Place the resulting mixture in the refrigerator to thicken. The only difference between this recipe and standard mayonnaise is that quail eggs are used rather than chicken eggs. They say they are more gentle and healthy. But here it’s better to rely on your own taste.
Mayonnaise sauces have a wide range and are widely used in cooking. Lovers of gastronomic masterpieces serve them on the table with various types of dishes - meat, vegetable, first and second. The sauce is used to season salads, and light and not too fatty sauces are used in diet menus. In addition, mayonnaise is often used to create spicy marinades for chicken and pork. Currently, there are many unique recipes for sauces that are prepared based on various food products. How to make mayonnaise at home, for salad, cabbage rolls, and even a lean version, read below.
Classic mayonnaise is prepared using natural food products without adding spices. It has a thick consistency and an unusually pleasant taste. In combination with other dishes, it does not interrupt their taste, but only adds a certain appetizing note.
To prepare it you will need:
- 200 grams of vegetable oil;
- 50 grams of vinegar 9%;
- 40 grams of egg yolk;
- a pinch of salt and sugar.
First, the yolks should be separated from the protein mass. Add salt and sugar to the yolks. The ingredients are whipped with a blender or by hand until a white mass is formed. Then gradually add oil in small volumes. Add vinegar to the whipped mass and beat for 10 minutes. The result is a thick, homogeneous mass. Store the sauce in a tightly closed container. Served with borscht and cabbage rolls.
Note! The sauce prepared according to any recipe must be stored in the refrigerator. At room temperature it spoils quickly.
Cooking from quail eggs
As a rule, eggs are included in mayonnaise according to the classic recipe. They give a yellowish tint and give the product volume and fluffiness. Try replacing chicken eggs with quail eggs.
For mayonnaise on quail eggs you will need:
- 10 grams of mustard, sugar, lemon juice and dry dill;
- half a glass of refined oil;
- ½ tsp. salt, pepper;
- 6 quail eggs.
First you need to prepare all the ingredients. The eggs are carefully broken and added to the blender container. Sugar, salt and all the necessary spices are added to it. The contents should be whipped for 15 seconds. Then gradually add vegetable oil in small portions. It creates an elastic consistency for the base. Over time, the mass will thicken. After completing all the necessary steps, add lemon juice and dill. Then beat everything again and transfer it to a container.
Homemade Lenten Pea Mayonnaise
Pea grains add unusual flavor notes to the dish. We recommend trying mayonnaise prepared in this special way at least once. This sauce is suitable for pureed soups and vegetable salads. It can also be used in diet menus.
The following ingredients are required for pea mayonnaise:
- 100 grams of pea flakes;
- 200 grams of water and vegetable oil;
- salt, sugar - to taste.
The composition of lean mayonnaise is extremely simple, and what is important is that it is prepared in a matter of minutes, if you do not take into account the preparation time of the products themselves. Pea flakes should be cooked for half an hour. The resulting mixture should be ground in a blender until it reaches a homogeneous consistency. If necessary, you can add water. Pour vegetable oil into any bowl and add pea puree. The whole mass is whipped and spices are added. Beat everything again for a couple of minutes and the pea sauce is ready.
Cottage cheese recipe
Mayonnaise should be prepared in a slightly unusual way - by grinding. The taste of the curd sauce is unusually delicate and light. This recipe is perfect for dressing diet salads, light vegetable and meat broths, and pureed soups.
First prepare the products:
- 200 grams of fresh cottage cheese;
- 100 grams of milk;
- 40 grams of yolk;
- a tablespoon of mustard;
- lemon juice.
First of all, combine cottage cheese, milk and yolks. Grind the ingredients and add olive oil in small portions. Then add mustard, salt and lemon juice. The prepared mass should be rubbed through a fine sieve. The curd delicacy is ready and can be consumed.
Important! For cooking, use only fresh ingredients! Otherwise, spoiled ingredients will spoil both the taste of the final dish and its benefits to the body.
With vinegar
It is acetic acid that helps make the consistency of the sauce thick during whisking. We suggest you try the simplest recipe for vinegar mayonnaise.
Prepare the ingredients in the following quantities:
- 2 chicken eggs;
- a teaspoon of balsamic vinegar, salt and sugar;
- 20 grams of allspice;
- a glass of sunflower oil.
First, you should prepare all the necessary ingredients, laying them out on the work surface so that they are at hand. Place eggs, sugar and salt in a blender. Beat all ingredients for a few minutes. Add pepper and balsamic vinegar to the mixture and mix again. Pour into the bowl in several additions and whisk. The process continues until the mixture reaches a sour cream consistency. Then the mayonnaise is transferred to any glass container. Place in a cool place for half an hour.
No eggs with milk
Prepared according to this recipe, mayonnaise will not be as thick as we are used to seeing it. However, it is very tasty.
You will need:
- half a glass of milk;
- 300 ml unrefined oil;
- spoon of mustard, salt;
- 50 grams of lemon juice;
- any spices as desired.
The products must be laid out on the table in advance so that they reach the same room temperature. 40-60 minutes will be enough. Pour milk and butter into a separate container. You need to beat the products in a blender until a uniform color is formed. Then add all the necessary spices and beat again. Mayonnaise is ready to use.
Vegetarian mayonnaise - step by step recipe
Mayonnaise is suitable for vegetarians and fasting people. It will also be an excellent replacement for those who want to adjust their menu in order to lose weight.
It includes:
- a teaspoon of mustard;
- 100 grams of lemon juice;
- half a glass of vegetable oil;
- a pinch of salt and sugar;
- water.
The main elements in the recipe are mustard and vegetable oil. First you need to mix mustard and a few drops of oil. Beat everything well with a whisk, immersion blender or fork. Then add the remaining amount of the same ingredients in small volumes, without stopping whisking. The procedure must be repeated several times. After thickening the main components, add salt, sugar and lemon juice and beat one last time. The mass turns out to be very thick and is used for dressing salads.
Provencal at home
Provencal is a mayonnaise familiar to every housewife. It has been used for a long time as a dressing for many salads. Its taste does not overwhelm other dishes, while at the same time adding an original touch to the dish.
The Provencal mayonnaise recipe includes the following products:
- half a glass of vegetable oil;
- 2 egg yolks;
- a tablespoon of acetic acid;
- 1/2 teaspoon mustard, salt and sugar.
Place the yolks, salt, sugar and mustard in the container. It is necessary to beat all the products until they are completely dissolved. To obtain thick mayonnaise, you need to pour in the oil in small portions, whisking constantly until a thick mass is formed. Then add vinegar and beat for another 2 minutes. You can add various spices to mayonnaise if desired. If the consistency is very thick, dilute it with water.
On a note. The sauce prepared using a blender is thicker than when blending by hand. In addition, the manual process will take longer.
Original garlic mayonnaise
Spicy garlic mayonnaise - what could be better to enrich the taste of meat pancakes, Ukrainian borscht, chicken broths and puree soups, potato pancakes, chicken cutlets, etc. You never know how many dishes can be combined with this sauce!
Garlic mayonnaise contains:
- 1.5 liters of olive oil;
- 3 eggs;
- 15 cloves of garlic;
- salt, ground pepper and paprika to taste.
Twist the garlic through a meat grinder or a special press. Separate the yolks from the whites and grind in a glass bowl with the addition of garlic. Then transfer the mixture to a blender and beat. Add olive oil in a light stream, continuing the process. At the end, add all the spices and beat. Sauce is the best addition to any dish.
From cheese
Cheese mayonnaise has been loved since ancient times. The delicate taste goes well with fresh vegetables in salads, it is great for preparing homemade shawarma, hot dogs and hamburgers, and deliciously complements poultry dishes. They prefer to serve it with various side dishes.
List of components:
- a glass of Russian or Parmesan cheese shavings;
- half a glass of olive oil;
- 50 grams of lemon juice;
- 1/2 teaspoon mustard, salt and ground pepper.
In a glass bowl, mix finely chopped cheese, butter, lemon juice and spices. All ingredients are blended in a blender until smooth. The finished product is cooled before serving. You can serve in gravy boats, sprinkled with very finely chopped dill.