Homemade mayonnaise: the most delicious recipes. Homemade mayonnaise – a classic blender recipe

How to make homemade mayonnaise with a blender

If you are a technocrat to the core, then this recipe will appeal to you. All products are available in the store, and the blender will bring the whole process to a homogeneous mass quickly and efficiently.

We stock up on food:

• chicken egg (1 pc.);
• mustard powder (dry), or regular liquid mustard (1 teaspoon);
• vinegar (any) (2 teaspoons);
• vegetable oil (300 ml);
• salt and sugar (1 teaspoon).

If you have a blender with a bowl, pour all the products into it. For other appliances, you need to take a container (a bowl or a wide bowl) and cook in it.

1 Drive in one egg.

2 Mix all bulk products (salt and sugar) in one container.

3 Add the mustard.

4 Whisk all products on medium speed.

5 Pour the oil carefully, in a thin stream. Do not turn off the device.

Attention! To give the mayonnaise a special flavor, you can use 200 ml of vegetable oil and 100 ml of olive oil. This combination will add a little touch of the classic recipe.

6 Once the mixture is smooth, add the vinegar.

So that the thickets do not stratify, but turn out tasty and uniform, the following recommendations must be followed:

• all components should be brought to room temperature. Take them out of the refrigerator and wait until they heat up;
• be sure to wipe the dishes dry with kitchen towels or toilet paper;
• if you are using a blender, try not to touch the bottom. Also, do not raise it too high. Adjust this level. As soon as the mass thickens, lift the appliance carefully. All products should be mixed in small layers;
• separating the yolks from the protein, we get a delicate yellowish tint;
• the original recipe was prepared with the addition of olive oil. In principle, you can use any option (corn, sunflower, hemp). Tastes will vary, but choose an odorless product;
• It is recommended that you wash each egg with baking soda before cooking to prevent bacteria from entering the dish.

The recipe is ready. Now, thanks to the unique device, the mayonnaise will be rich, nutritious and natural. Use it to prepare hearty ceremonial meals and enjoy an interesting flavor. Bon Appetit!

Provencal mayonnaise at home with a blender

Classic Provence is always prepared with mustard. The recipe uses a raw egg, so you should be 100% sure of it. Do not forget that the ingredients must be at the same temperature. Therefore, remove them from the refrigerator beforehand so that they have cooled down to room temperature.

We will need:

• egg – 1 pc.;
• refined sunflower oil – 300 ml;
• mustard – 0.5 tsp;
• salt – 0.5 tsp;
• sugar – 1 teaspoon;
• lemon juice – 1.5 tablespoons.

Preparation:

1 Pour an egg into a container from a blender so that the yolk does not spread. Add salt, sugar, mustard and lemon juice to it. And also carefully pour in vegetable oil.

2 Take a hand blender and place it in a container so that it touches the bottom of the blender, and the egg itself is in the center of the attachment. And only after that we start whipping at the highest power right away.

When the bottom mass begins to turn white, gradually raise the blender, mixing all the ingredients.

Homemade mayonnaise with lemon juice

According to the legend, the dish came to us from France. In the XVIII century. the city of Mayon was besieged by the Spaniards. Everyone was already sick of the omelets and eggs. The cooks were just running out of tricks.

At one point, one of the cooks mixed turkey eggs, lemon and butter, which was. The new sauce was served to the Duke of Richelieu. The commander-in-chief liked the dish so much that he ordered it to be added to the main diet.

Unfortunately, the name of the chef has remained in history, but you can try to cook this classic recipe and surprise your family. There is nothing superfluous in it. All products are natural, and any dish becomes much tastier and more appetizing.

For this you will need:

• chicken egg (2 pcs.);
• vegetable oil (300 ml);
• lemon juice (2 tablespoons);
• salt (a little);
• sugar (a little);
• mustard (1 teaspoon);
• spices to choose from.

We put all the products together and start cooking.

1.We drive eggs into the container.

2 Add spices in any order:

• salt;
• sugar;
• mustard;
• pepper or other spices.

3 Fill in the oil.

4 Whisk all ingredients until smooth using a whisk, mixer or blender.

5 Squeeze the lemon juice out of the juicy fruit. It is purchased in the store or squeezed by hand from fresh fruit. It is advisable to buy a regular lemon that is not mixed with other types.

6 Add it to the finished product and beat again until it becomes thick.

Attention! At the end, you can add a little grated zest. Then the aroma and taste will become richer. If you want to feel like a real defender of the city of Mayon, instead of the proposed components, you can replace them with turkey eggs and olive oil.

This classic recipe, which has passed through the centuries, is the standard of culinary art. After that, you will completely abandon the purchased product.

How to make homemade mayonnaise with a mixer

The recipe is fast and easy to prepare. If you follow the step-by-step description, everyone will succeed the first time.

• sugar – 5 g;
• yolk – 2 pcs.;
• black pepper;
• lemon juice – 7 ml;
• vegetable oil – 160 ml;
• salt – 2 g;
• mustard – 5 g.

It is better to use freshly ground pepper, it will make the taste much brighter and more piquant.

How to cook:

1. For cooking, you will need a high capacity, since the mass will grow several times.
2. Place the yolks in it. Add mustard. Salt and stir.
3. Pour in lemon juice. Sweeten. Set the mixer mode to medium speed. After a minute, the mass will become homogeneous.
4. Add oil in small portions, continuing to beat.
5. Gradually increase the speed of the device to maximum.
6. Sprinkle pepper. Mix.

Lean egg-free mayonnaise recipe

An original cooking option that will help out if the farm runs out of eggs. You can add any spices to the basic set of products, thanks to this mayonnaise will sparkle with new notes.

What do you need:

• mustard – 5 g;
• water – 110 ml;
• refined oil – 100 ml;
• salt – 2 g;
• sugar – 4 g;
• black pepper – 2 g;
• flour – 35 g;
• lemon juice – 7 ml.

Process step by step:

1. Pour flour into the water. Stir with a whisk. Put on fire. Boil and cook on maximum flame for 13 seconds, stir constantly, otherwise lumps will form. Cool down. You get a viscous mass.
2. Salt. Add pepper and stir.
3. Add mustard, sugar. Transfer to a blender bowl. Pour lemon juice and vegetable oil there.
4. Turn on the appliance and beat for one minute.

Quail egg mayonnaise

Homemade mayonnaise is tasty and safe. Quail eggs will help to make it more tender, and greens – aromatic and vitamin.

The finished product is stored at a temperature of + 1 … + 4 ° for no more than 4 days.

Ingredients:

• black pepper – 3 g;
• quail eggs – 6 pcs.;
• greens – 12 g;
• refined oil – 150 ml;
• lemon juice – 25 ml;
• salt – 2 g;
• mustard – 4 g;
• sugar – 7 g.

What to do next:

1. Break quail eggs and salt. Add sugar, pepper, mustard. Mix.
2. Pour the resulting mass into a blender bowl and beat for a minute.
3. Add oil in a thin stream, without stopping whipping until the required thickness. This process will take about two minutes.
4. Pour in lemon juice and beat for another half minute.
5. Chop the greens into smaller pieces. Add to finished product and punch again. If you like to feel the greens in pieces, then you can simply stir.
6. Put it in a jar. Close the lid and leave for a couple of hours.

Homemade chicken yolk mayonnaise

Classic mayonnaise, with a taste from childhood, in glass jars under metal lids, you can cook at home with your own hands, remember this taste and pamper loved ones with snacks and salads seasoned with wonderful homemade sauce.

Lean white bean mayonnaise. Home cooking recipe

If eggs are not used in mayonnaise, they are usually replaced with milk. But during the fast, you also want something tasty, so various recipes come to the rescue that will help you as tasty and simple as possible to make a substitute for your favorite sauce. Of course, the taste will be slightly different from the purchased dressing, but it is still a very tasty mayonnaise that can easily replace other options if necessary!

We will need:

• white beans in their own juice – 1 can (400 g);
• vegetable oil – 300 ml;
• sugar – 0.5 tsp;
• salt – 0.5 tsp;
• mustard – 1 tsp;
• lemon juice – 2 tablespoons.

Preparation:

1 Open a jar of beans and drain the liquid from it. We transfer the beans themselves to the bowl from the blender and begin to grind it.

In the process, add salt, sugar, mustard. Pour the sunflower oil in a thin stream, beating it all the time.

2 At the end, pour in the lemon juice and beat the mayonnaise again.

You can use one tablespoon of vinegar instead of lemon juice.

All preparation will take you no more than 5 minutes! Store in the refrigerator under a closed lid.

The classic homemade mayonnaise recipe

Another simple recipe that will take no more than five minutes to cook. It is based on a raw egg. And I will repeat once again that it is worth using proven products, since it is about our health.

All ingredients must be at room temperature. This is very, very important. Don't miss this moment.

We will need:

• eggs – 1 pc.;
• odorless vegetable oil – 200 ml;
• sugar – 0.5 tsp;
• salt – 0.5 tsp;
• apple cider vinegar 6% – 2 tablespoons.

Preparation:

1 Pour vegetable oil into a bowl and add one chicken egg to it.

Important! During breaking, the yolk should not spread.

Next, we immediately add salt, sugar and a bite.

2 Begin to beat. But there is one caveat here. Having put on the blender attachment, we lower it specifically on the yolk straight to the end (to the bottom of the bowl).

And immediately we begin to whisk at the highest power. When a white emulsion appears (as in the photo below), then the blender can be slightly raised.

We interrupt the next layer with a blender and again raise it a little and so on to the very top.

And when the mass becomes thick, you can simply continue to beat, without adhering to any rules, so that the oil mixes well with the mayonnaise.

The most delicious mustard-free sauce for a simple recipe

Despite the fact that the classic mayonnaise we are used to includes mustard, many people do not like its taste in the sauce. Therefore, you can safely not put it during cooking. Lemon juice will add the necessary sourness, and everything will be very tasty and harmonious!

We will need:

• egg – 1 pc.;
• sunflower oil – 200 ml;
• juice of half a lemon;
• salt – 1 teaspoon;
• sugar – 1 tsp.

Preparation:

1 Break a clean, washed egg into a container from a blender. Begin to beat at low speed.

2 Then pour in the sunflower oil in small portions. That is, poured in a little, continue to beat, then pour in a little more, beat again.

3 The next step is to add lemon juice to the sauce. If you soak a lemon in cold water in advance, then juice from it will be much easier and easier to squeeze. We continue to work with a blender.

4 At the end, add salt and sugar, beat again and that's it!

How to make mayonnaise without eggs and without mustard

Another way to make mayonnaise. This will be a light lean sauce without eggs or milk. We all sometimes use canned peas or beans, and drain the liquid as unnecessary. But in this recipe, it is she who we need.

Ingredients:

• Pickle with canned beans or peas – 350 ml
• Sugar – 1 teaspoon
• Salt – 0.5 teaspoon
• Odorless vegetable oil – 150 ml
• Vinegar 9% – 2 teaspoons

Preparation:

1 Drain the brine from the canned peas or beans into the bowl in which you will whisk the sauce. Add salt, sugar and vinegar. Whisk with a blender for a few seconds.

2 Then, while whisking with a blender, pour in the vegetable oil in a thin stream. Whisk until the sauce thickens. If it is not thick enough, then you can add a little more oil and beat well again.

3 Our sauce is ready. If desired, you can add garlic, mustard or your favorite spices to it. Then it will also become fragrant. From the specified amount of ingredients, 0.5 liters of the finished product is obtained.

Mustard-free mayonnaise recipe at home with a blender

In this recipe, lemon juice is used instead of vinegar, without the addition of mustard. Pay attention to important points in preparation. How the final product will turn out depends on them:

– butter and egg should be at room temperature;

– the container for beating must be dry;

– at the beginning of whipping, the blender must not be lifted. Only when the mixture begins to emulsify, then it must be slightly torn off the bottom of the container.

Components

• 1 egg
• 150 ml vegetable oil
• 1/4 tsp citric acid (or lemon juice)
• 1 tsp Sahara
• 0.5 tsp salt.

1 Pour a raw chicken egg into a dry, clean narrow container (conveniently in an ordinary half-liter jar), add citric acid, sugar and salt to it.

2 Submerge the blender, covering the egg, and begin beating.

3 After 15 seconds, without stopping whipping, pour vegetable oil into the mixture in a thin stream.

4 As soon as you see that the oil has accumulated on the surface, stop pouring it in until the mixture is smooth. Then pour in again in a thin stream. And so on until the mass thickens.

For this recipe you will need:

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

Milk and butter are poured into the dishes, immersed in a blender or mixer, whisk at high speed. When thickened, add the rest of the ingredients. Instead of lemon juice, you can use the same amount of white wine vinegar, it will give a special piquant taste.

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

But this does not mean that there is no need to check milk: the so-called “homemade” market sometimes contains the most unexpected impurities. Traders use additives to keep milk from souring while it sits outside the refrigerator. Therefore, it is best to take a store or at proven points. It is unacceptable to buy in spontaneous markets where products are sold “from the ground”.

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

Sources used and useful links on the topic: https://prosto-smak.ru/domashnij-majonez/ https://legkayaeda.ru/zagotovki/majonez-v-domashnix-usloviyax.html https://ladyelena.ru/domashnij -majonez / https://vkusnogotovlu.ru/kak-prigotovit-domashnij-majonez-9-prostyh-retseptov-lyubimogo-vkusnogo-sousa.html https://vkusneetut.ru/domashnij-majonez.html https: // ulytka .ru / domashnij-majonez / https://konservashka.ru/domashnij-majonez.html