Step-by-step recipe for mayonnaise at home in a blender. How to make homemade mayonnaise: simple recipes, photos and videos

1. All ingredients should be at room temperature.
2. If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color. Eggs bought in a regular store will make light mayonnaise.
3. Prepare mayonnaise with sunflower oil or a mixture of olive and sunflower oil in a ratio of 1: 1, or better yet 1: 2 or 1: 3. If you use only, especially extra virgin, the sauce will be bitter.
4. If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. This same method can be used to save the sauce if the mixture does not thicken when whipped. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
5. To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
6. Ready-made homemade mayonnaise is stored in a hermetically sealed container for no more than 4–5 days.

4 homemade mayonnaise recipes

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The ingredients can be whipped in two ways: with a blender or mixer. In both cases, the sauce turns out tasty and aromatic, but both options have their pros and cons.

It's easier to make mayonnaise with a blender because you can use whole eggs. The sauce prepared with a mixer will be thicker, but you will have to spend time separating the yolks from the whites.

Ingredients

• 2 raw eggs;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• 2 teaspoons mustard;
• 250 ml vegetable oil;
• 1 tablespoon lemon juice.

Break whole eggs into a tall, not too wide container, such as a jar or a special blender glass. Do this carefully so that the yolks do not spread. Add salt, sugar and mustard.

Lower the blender to the bottom and beat the mixture until smooth. Then, moving the blender up and down and continuing to beat the mixture, pour in the oil in a thin stream.

When the sauce thickens, add lemon juice and beat the mayonnaise with a blender again.

A quick way to make a thick sauce from whatever you probably have in your kitchen. It will turn out no worse than mayonnaise with mustard.

Ingredients

• 2 raw egg yolks;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• ½ teaspoon vinegar 9%;
• 150 ml vegetable oil.

Preparation

Place the yolks in a tall, narrow container. Add salt, sugar and vinegar. Instead of table vinegar, you can use it, then the mayonnaise will be softer.

Pour in the oil and, placing the blender at the bottom of the container and without moving it, beat the mixture for about 3 minutes. When the sauce begins to thicken, start moving the blender up and down to mix the ingredients evenly.

The sauce prepared according to this incredibly simple recipe turns out to be quite thick and has a delicate creamy taste.

Ingredients

• 150 ml milk of any fat content;
• 300 ml vegetable oil;
• 2–3 teaspoons mustard;
• 2 tablespoons lemon juice;
• ½ teaspoon salt.

Preparation

Pour milk and butter into a tall, narrow container. Blend the mixture with an immersion blender for a few seconds. You should get a thick mass. Add mustard, lemon juice and salt and whisk again until smooth.

This unconventional but delicious sauce is a great option for those who don't want to use raw eggs and vegetable oil.

Ingredients

• 3 boiled yolks;
• 2 teaspoons mustard;
• 300 g fat sour cream;
• ½ teaspoon salt.

Preparation

Add mustard to the yolks and mash with a fork until smooth. Add sour cream and salt and mix thoroughly so that no lumps remain.

Mayonnaise- a favorite dressing for dishes of the majority of the population of many countries. The airy consistency and appetizing sweetish-sour taste will add a touch of piquancy to any dish. You can buy it at any store, or you can make it at home yourself. And we’ll talk about how to make delicious mayonnaise at home below.

The main thing in the article

Mayonnaise at home: what will you need?

• Mayonnaise sauce is fairly easy to make. The ingredients you will need are fresh eggs, unrefined vegetable oil and spices to taste. Adding spices depends on individual preferences and the specific type of sauce.
• Tools: a deep, spacious bowl, a blender or mixer.

Tips and little tricks for housewives:

• To ensure the ingredients whip well, take them out an hour before cooking to allow them to reach room temperature.
• For fried dishes, a sauce with the addition of jalapeno chili.
• For fish dishes, add beets, this will give a beautiful contrasting color.
• Try adding other ingredients, among others: curry, capers, orange juice, onions, herbs, celery, horseradish, avocado, gherkins and other products.
• Don't be afraid to experiment with natural products, because no matter what the outcome, the sauce will be healthy.
• It is better to use homemade eggs, and do not forget to wash them before breaking them.
• Unrefined oil is better.
• Add spices to taste, focusing on individual preferences.

How to make mayonnaise using a blender: a classic recipe using eggs

To make French sauce you will need the following ingredients:

Creation process:

1. First you need to wash the egg and then break it into a deep container.
2. Then pour in the oil and beat everything with a blender. Start beating on low speed, then switch to high speed.
3. After the contents reach a homogeneous consistency, you need to add the remaining spices.
4. Then you need to foam again, taste it, if there is not enough of something, add and beat again.
5. Store mayonnaise sauce in a closed container and add to dishes if necessary.

How to make homemade mayonnaise with a mixer?

To create a savory sauce at home using a mixer, you will need all the same ingredients as for the mayonnaise sauce prepared above.

• Crack the egg and pour in the oil.
• Foam the contents with a mixer.
• Add spices to taste.
• Beat until fluffy.

Mayonnaise at home: recipe with a whisk

There are many variations in making mayonnaise sauce; you can use technical equipment, or you can do it the old-fashioned way. Using a whisk you can make mayonnaise no less tasty.

Recipe for thick mayonnaise at home: indistinguishable from store-bought

In fact, before the advent of mass production, chefs prepared their sauces by hand. Everyone had their own best recipe and no one wanted to share it. Therefore, skillful housewives had to experiment, and this is how the thick mayonnaise sauce turned out.

1. You can prepare mayonnaise immediately in the container in which it will be stored for the future.
2. You need to pour oil into the container.
3. In a separate bowl, stir mustard, a pinch of salt and vinegar.
4. Pour into a container with oil.
5. Gently break the egg without damaging the yolk.
6. Mix in a convenient way for 15-20 seconds. It may take 10-15 seconds, but in any case, check the consistency.

Mayonnaise with milk at home recipe

There are many options for making a delicious sauce, one of them is a recipe made with milk. For this recipe you will need:

• milk - 150 ml;
• vegetable oil - 150 ml;
• cream thickener - 3 g;
• lemon juice - 25 ml;
• salt;
• mustard.

Homemade mayonnaise recipe without mustard

In general, mustard is added to the sauce according to individual preferences. This element is not so important, but its presence in the sauce adds a hint of piquancy. But if you are not a fan of bold sensations, you can try the recipe without this element, for which you need:

1. Wash and crack the eggs into a deep container, pour in the oil.
2. Place a mixer or other device inside and turn on medium power.
3. Bring until a homogeneous mass is formed.
4. Add lemon juice, turmeric, powder and salt to the consistency.
5. Continue whisking, then taste. If something is not enough, add it.
6. The mayonnaise is ready, you can serve.

Recipe for mayonnaise without oil at home

Mayonnaise sauce will make any dish unforgettable, but one of the main components makes it very... Therefore, smart chefs found a way out of this situation by slightly modernizing the dressing. The dietary recipe for the irreplaceable sauce is no less easy to prepare at home. You will need:

• boiled yolk - 2 pcs;
• children's cottage cheese (or any other liquid consistency) - 200 g;
• mustard - 1 tbsp. l.;
• salt;
• pepper.

1. Place the yolks in a deep container and mash them with a fork.
2. Combine cottage cheese with them and mix.
3. Then add the spices.
4. Bring all elements to form a homogeneous air mass.
5. Ready-made diet mayonnaise sauce is ready for use.

Homemade mayonnaise: recipe without lemon

Sauce is a variety of flavors that reflects the character of the food. Lemon juice adds a small amount of sourness to the overall taste of the dressing. Dishes that are already rich in sour combinations require a sauce without this component. For mayonnaise without lemon you need:

Recipe for Provencal mayonnaise at home

Every year more and more new types of sauce appear on store shelves. In the mid-20th century, the content of Provencal mayonnaise was strictly regulated by GOST:

1. Everything was regulated in percentage terms, but if you calculate it in grams and milliliters, then it’s approximately what happened in brackets.
2. Pour oil into a large container and add raw yolks.
3. Beat until a homogeneous consistency is formed.
4. Add vinegar and mustard to the mixture and whisk again.
5. Then add the remaining spices and beat again.

The simplest recipe for lean mayonnaise at home

Mayonnaise sauce is a high-calorie product, so even some of its lovers refuse it in favor of regular oil and salt. But there is one trick with which your favorite sauce will acquire lean content. For the lean sauce you will need:

• pea flakes - 3 heaped tbsp;
• oil - 100 ml;
• water - 200 ml;
• vinegar - 3 tbsp;
• mustard - 3 tbsp;
• salt;
• sugar;
• pepper.

1. Fill the pea flakes with water 1:2 and leave overnight. Then in the morning, put the peas to cook, keep them on low heat until a puree-like mass forms.
2. Cool the pea puree, then add the butter and whisk.
3. Then combine the mixture with mustard, vinegar, salt, sugar and pepper separately.
4. Beat again until fluffy.

Recipe for delicious olive mayonnaise at home

If you are a connoisseur of healthy and wholesome food, then the dressing for the dishes you prepare should match. For healthy mayonnaise you need:

• egg - 1 piece;
• yolk - 2 pcs;
• olive oil - 200 ml;
• Dijon mustard - 30 g;
• salt;
• pepper;
• powdered sugar.

1. Break one whole egg into a deep container and add two yolks, then add Dijon mustard.
2. Whisk the ingredients, then add the olive oil and whisk again.
3. Add the remaining spices according to your taste and whisk again.
4. Keep the resulting airy and at the same time dense sauce in the refrigerator for no more than 2 days, covered.

Japanese mayonnaise recipe at home

Japanese cuisine is famous for its exoticism and originality. Professional chefs in Japan liked the French sauce so much that they decided to show what they could do themselves. Their sauce turned out to be no less interesting. For the Japanese sauce you need to prepare:

• soybean oil - 230 gr;
• yolk - 3 pcs;
• rice vinegar - 20 ml;
• miso paste - 50 g;
• yuzu lemon - 1 piece (can be replaced with regular lemon);
• ground white pepper;
• salt.

1. Place the yolks in a large deep container and combine them into a homogeneous consistency.
2. Add vinegar and blend with a blender.
3. Whisking, gradually combine with oil.
4. Add the lemon zest and stir the sauce.
5. Combine with white pepper and salt, beat again until thick.
6. Ready there-but-mono transfer to a covered container and place in the refrigerator. Store for no more than 3 days.

Homemade vegetarian mayonnaise recipe

Vegetarianism has long been part of the lives of some people. There are adherents of this way of eating who do not eat only meat. And there are 100% vegetarians, whose diet consists exclusively of products of plant origin.

Ingredients for Vegetarian Mayonnaise Sauce:

• cashews - 200 gr;
• water - glass;
• soy milk - 50 ml;
• apple cider vinegar - 1 tbsp;
• mustard - 2 tbsp;
• oil - 80 ml;
• salt;
• ground pepper.

1. Combine water with vinegar and put nuts in the resulting mixture for a day.
2. In the morning, grind the nuts until a mushy mass forms.
3. Add soy milk and remaining spices, whisk until thick.
4. Vegetarian sauce is in no way inferior to classic mayonnaise, much less store-bought.

Better video recipes for homemade mayonnaise

See also better cooking recipes in our other articles.

Healthy food should not only be healthy, but also tasty. What could be more appetizing than mayonnaise sauce? Therefore, we have found for you the most interesting recipes for French mayonnaise sauce in its original form. We care about your health, and you take care of it.

Mayonnaise is an indispensable sauce in the kitchen, which has found its rightful place in the preparation of salads, appetizers, and sandwiches. It is simply added to hot dishes to add flavor. Many varieties of sauce are produced by the food industry with additives and components: lemon juice, quail eggs, mustard, lean mayonnaise. But there is nothing tastier and healthier than homemade mayonnaise. This sauce can be prepared at home in a variety of ways with ingredients to suit your family's taste preferences.

The biggest trick to making mayonnaise at home is the sequence of mixing the ingredients and whisking properly. After all, it is necessary to achieve the desired thickness, softness and uniformity. And the taste is not in last place.

Let's look at a variety of recipes for making homemade mayonnaise.

Season a classic salad with delicious fresh mayonnaise, what could be better? And it might be better to make mayonnaise yourself at home. Made with fresh, pure, safe and personally tested ingredients. You will control every step yourself and produce the sauce exactly the way you want to eat.

Classic mayonnaise is made from chicken eggs with the addition of a small amount of mustard and vinegar for a slight sourness. This is the taste we love most. If you read the composition of store-bought mayonnaise, minus the chemicals, these are the ingredients that will remain.

You will need:

• vegetable oil - 500 ml;
• egg - 2 pcs;
• mustard - 1 teaspoon;
• apple cider vinegar - 2 tablespoons;
• sugar - 2 teaspoons;
• salt - 1/2 teaspoon.

Preparation:

To start preparing mayonnaise, you need to do a little preparation. Remove all ingredients from the refrigerator and let them come to room temperature. This is necessary for better whipping.

Start blending with an immersion blender. You can use a regular mixer, but a blender allows you to whip up a thicker and denser foam than a mixer. Beat until thick and fluffy foam.

Vegetable oil, poured in the required amount into a separate container, begin to be introduced into the future mayonnaise in a thin stream. During this time, do not turn off the blender and continue blending.

During this time, the sauce will begin to thicken, as the vegetable oil is whipped no worse than eggs and turns into a soft and fluffy emulsion. The sauce begins to acquire its necessary properties.

As soon as homemade mayonnaise reaches the required thickness, stop whipping. Now you need to transfer it into a convenient glass container with a tight lid. For example, a jar. And put it in the refrigerator to cool. In just half an hour, homemade mayonnaise is ready for use. Dress salads, spread on sandwiches, use it however you like.

The main thing to remember is that homemade mayonnaise can be stored in the refrigerator for no more than 5-7 days. Those options that are cooked with mustard or without eggs take a little longer.

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

Will need :

• eggs – 2 pieces,
• table vinegar 9% solution - 2 tablespoons,
• sugar – 1 teaspoon,
• salt – ½ teaspoon.

Preparation:

The eggs and butter should be at room temperature, then the process of whipping the mayonnaise will go quickly. For mayonnaise, use only yolks.

Separate the yolks from the whites in one of the following ways:

• break the egg in half, pour the egg from one half of the shell to the other, pour out all the whites and leave the yolk in the shell;
• Use the tip of a knife to punch holes at both ends of the egg, blow out the white from the wide end, and pour the remaining yolk into a blender glass.

Add granulated sugar, salt to the yolks and beat the yolks with an immersion blender at medium speed until foam forms, continuing to beat the yolks, slowly pour in the oil in portions. When you obtain a homogeneous thick mass of sauce, add vinegar at the end and stir again.

At the end, taste the mayonnaise and add spices to taste.

Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. Particularly noteworthy is the content of omega 3 polyunsaturated fatty acids, which help improve memory, vision, and the general health of people with high blood pressure and heart problems. Mayonnaise, prepared at home, with your own hands, from vegetable oil and avocado, will be not only tasty, but also a healthy product that will bring pleasure and help replenish the deficiency of healthy unsaturated fats in our body and improve our health.

You will need:

• Sunflower oil – 1 glass,
• ripe soft avocado – 1 piece (250 grams),
• freshly squeezed lemon juice - 2 tablespoons,
• salt – ½ teaspoon,
• sugar – 1 teaspoon.

Preparation:

Choose an avocado that is ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rotting. A fruit that is too soft may turn out dark in color inside - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.

Cut the avocado lengthwise and remove the pit. Using a tablespoon (take a spoon with a sharper edge), scoop out the pulp, separate it from the skin of the fruit, and place it in a blender container.

Add salt and granulated sugar to a glass with pulp. Squeeze the lemon by hand and measure out the required amount of juice.

Mash the avocado with a blender until puree is formed, leave the blender in the glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly raising the blender to the top.

It only takes a minute to whip the mayonnaise until it becomes thick and fluffy.

Taste the sauce, add salt and lemon juice if desired.

Who prefers a sharper taste, add a teaspoon of mustard, stir, get mayonnaise with avocado and mustard.

Homemade Provencal mayonnaise in 30 seconds - video recipe

Many people are very fond of a variety of mayonnaise called “Provencal”. But until this moment, you only bought it in the store, enjoying the taste. Now let's learn how to prepare such a delicious and favorite sauce yourself. And we will spend literally a few minutes on this. Let's watch and reveal the secrets of Provençal at home.

Very tasty and simple, isn't it?

Homemade lemon juice mayonnaise will have the flavor of natural citrus fruits; those who like a more sour taste can add more lemon juice and make a hot sauce. If you add a small amount of grated lemon zest (⅓ teaspoon) to the finished sauce, you will get a fragrant, piquant sauce that you cannot buy in the store.

You will need:

• Chicken egg – 1 piece,
• salt, sugar - ½ teaspoon each.

Preparation:

Break the eggs into a glass of a mixer, add salt and granulated sugar, beat the eggs at medium speed, pour in sunflower oil in a thin stream in portions, beat until thick and homogeneous.

At the end, add lemon juice, lemon zest (if desired), stir. Taste and add missing ingredients if necessary.

Mayonnaise can be stored in the refrigerator in a glass container for several days.

Instead of ready-made mustard, when preparing homemade mayonnaise, you can also use dry mustard, the so-called mustard powder. Olive oil lovers can prepare mayonnaise from olive and vegetable oil with the addition of mustard powder.

You will need:

• Sunflower oil – 150 milliliters,
• olive oil – 150 milliliters,
• chicken egg – 2 pieces,
• apple cider vinegar – 2 teaspoons,
• mustard powder – 1 teaspoon,
• sugar, salt - ½ teaspoon each.

Preparation:

Break the eggs into a blender container, add sugar and salt, beat the eggs at medium speed until white foam forms, add mustard powder, stir, pour in the oil in a thin stream gradually, in separate portions. After the sauce has formed a thick mass, add apple cider vinegar and stir.

Taste the finished sauce. This mayonnaise will have notes of greenery, the sharpness of mustard and the aroma of apples. Any housewife can add one or another ingredient to enhance the desired taste.

In the case of an allergic reaction of the human body to chicken eggs, it may not occur to quail eggs. In this case, you can prepare mayonnaise using quail eggs at home. In addition, they are richer in vitamins and microelements than chicken.

You will need:

• Quail eggs – 10 pieces,
• sunflower oil – 150 milliliters,
• lemon juice – 1 tablespoon,
• sugar - teaspoon,
• salt, ground black pepper, vigorous Russian mustard (ready) - ½ teaspoon each.

Preparation:

Break the eggs into a mixer container, add mustard, salt, sugar, black pepper and beat the eggs at medium speed, pour in the oil slowly, intermittently, gradually increase the speed of the submersible mixer.

At the end, squeeze the juice out of the lemon, pour into the prepared mayonnaise, and stir the sauce.

People with an allergic reaction to eggs or for other reasons who refuse to eat eggs can make mayonnaise with milk. It tastes a little different, but still delicious. Be sure to try making this version of mayonnaise to find out. Perhaps it will become one of your favorites. It’s true that such mayonnaise also doesn’t last too long, despite the fact that it doesn’t contain eggs.

You will need:

• Milk, pasteurized with a fat content of 2.5% or more - ½ cup,
• sunflower oil – 1 cup,
• Russian mustard (ready) – ½ tablespoon,
• lemon – ½ piece,
• sugar – 1 teaspoon,
• salt – 1 teaspoon.

Preparation:

Milk and butter should be at room temperature.

Pour the milk and butter into a glass of a blender, and use a blender to mix the mixture to form a fine mixture of milk and butter, add salt, granulated sugar, mustard, and continue beating. At the very end, squeeze out the lemon juice and pour into the finished sauce, stir.

If you add lemon juice until a thick mass forms, the milk will curdle and you will have to throw away the food.

At the end, taste the sauce and, if necessary, add the necessary ingredients to taste.

The mayonnaise prepared according to this recipe has a thick mass, is suitable for dressing salads and making sandwiches, and can be stored in closed jars in the refrigerator for up to a week.

How to make homemade mayonnaise and whether it is possible - you will find out the answer to this question by reading this article. If you ask any resident of our country which sauce is the most popular, you will probably hear the answer: mayonnaise! Indeed, almost everything in Russia is eaten with this additive: from sandwiches to rolls. But is this product useful? Just look at the composition indicated on the jar: most likely, you will find various thickeners, stabilizers and flavor enhancers. All this helps to extend the shelf life of mayonnaise, but does not improve consumer qualities. Considering, moreover, that mayonnaise is a rather fatty product, the combination of these factors leads to the conclusion: the sauce is downright harmful. What to do if you really want to pamper yourself and your family with a festive mayonnaise salad. The answer is obvious - make your own mayonnaise at home.

A few historical facts to get to know this popular sauce better. There are several versions of the origin of Provençal. According to the first of them, the sauce was invented by a cook in the besieged city of Mahon, in Spain. There was nothing left for provisions except eggs and olive oil. After some thought, the cook whipped these products, adding salt and sugar. Everyone liked the new dish so much that it became widespread and was called mayonnaise, after the place of its invention. According to another version, mayonnaise originated from its direct ancestor - the Spanish sauce “ali-oli”. It consisted of eggs, vegetable oil and garlic. Provencal appeared in Russia in the 30s of the last millennium, after the sauce was tasted and approved by Stalin.

Mayonnaise is a tasty, but high-calorie product, as it consists of more than 50% oil. On average, its energy value is about 300 calories per 100 grams. If you are watching your figure, it is better to limit the use of this sauce, or prepare special dietary options, several recipes for which can be found in this article.

Mayonnaise at home using a blender: step-by-step recipe

“Homemade mayonnaise recipe” - by entering such a query into any search engine, we will see many varieties and modifications of this sauce, as well as recipes for its preparation. Making mayonnaise yourself is not difficult, you just need to follow some subtleties:

1. The products used must be warm. Remove them from the refrigerator at least 2-3 hours before cooking.
2. Use high-quality ingredients - it is better not to take olive oil of questionable quality, but to buy good sunflower oil.
3. If you don't have lemon juice, replace it with slightly diluted table vinegar (not vinegar essence!).
4. Be sure to wash the eggs, preferably with soapy water or a special antibacterial agent.
5. It is not necessary to add ready-made mustard to the sauce - dry mustard powder will perfectly replace it. Many people like to use Dijon mustard beans in the preparation of mayonnaise - be sure to try this option.

Contrary to popular belief, it is possible to prepare mayonnaise without any additional means, but if you have a blender, it is better to use it. You will also need:

• 1 medium sized chicken egg
• 200 ml vegetable oil
• 1 tablespoon lemon juice
• salt, sugar, spices to taste

Pour the ingredients into one container. An important point is that the diameter of its bottom should only slightly exceed the diameter of the immersion attachment of the blender; this is necessary so that all products can be mixed evenly. Lower the lower part of the nozzle so that it touches the bottom of the dish and turn on the device at medium speed. Look into the container and see how a viscous white emulsion is gradually formed from a set of ingredients. As soon as you realize that the sauce has become thick enough and homogeneous, turn off the blender. Homemade mayonnaise is ready.

If you didn’t succeed in making the sauce the first time, try these tips:

1. If the sauce is too thick, dilute it with a small amount of water, whisking everything again.
2. If the mayonnaise desperately does not want to thicken, try to correct the situation by adding a teaspoon of lemon juice.
3. Problems with liquid consistency can be avoided if you use only yolks in cooking.
4. If you decide to use olive oil, it is better to dilute it half and half with vegetable oil - the taste will be mild.

Homemade mayonnaise with a mixer

If you don't have a blender, you can get by with a mixer or a regular whisk. Haute cuisine chefs claim that hand whisking makes the sauce especially tasty and its consistency delicate.

Homemade mayonnaise recipe in a blender:

• 1 egg
• 250 g of any vegetable oil
• 1 tbsp. spoon of lemon juice
• 1 tsp. spoon of prepared mustard
• salt and sugar to taste

Take a deep bowl and break an egg into it. Beat it until smooth. Next, gradually add oil. Whip the Provençal until desired thickness and whitening are achieved. Next, add lemon juice and the remaining spices to the mayonnaise and mix thoroughly again. Taste and adjust by adding sugar or salt if necessary. This mayonnaise can be stored at a temperature not exceeding 7 degrees in a container with a tight-fitting lid.

Eggless mayonnaise recipe

Despite the fact that the original recipe requires the use of eggs, there are many variations of mayonnaise where this ingredient is absent. This sauce will be an ideal addition to dishes during Lent, vegan and vegetarian dishes - depending on what ingredient is used to replace eggs. This version of mayonnaise is also suitable for those who are afraid of salmonellosis - nevertheless, the original version uses raw eggs without heat treatment. Of course, this sauce will taste different from the usual one, but perhaps you will like this version of the famous dish more.

Mayonnaise without eggs with milk

Ingredients:

1. 80 ml milk
2. 150 ml sunflower oil
3. 1/2 tsp. spoons of prepared mustard
4. 1 spoon lemon juice
5. salt, sugar, seasonings - optional

Pour the butter and milk into a deep bowl. (Remove the latter from the refrigerator immediately before cooking; if warm, it may not whip up). Beat the resulting mixture using kitchen utensils or by hand. Add the remaining ingredients to the resulting substance and beat again as quickly as possible. From the specified amount of products you will get approximately 1/2 liter of mayonnaise. If this is too much for you, reduce all proportions by half. Cow's milk can be replaced with soy or any other plant milk - then the sauce will not contain animal products. Homemade mayonnaise without eggs is ready.

Lenten bean mayonnaise

This sauce will create a sensation if fasting people or adherents of a vegetarian diet gather at the table. Although, this is more likely not mayonnaise, but bean sauce or pate. Its delicate consistency and nutty flavor will definitely please everyone, and besides, this mayonnaise can be considered a dietary product. To prepare you will need:

• 1 can of canned white beans (you can also take just boiled beans - 400g)
• 200 ml sunflower oil
• salt, sugar optional
• 1 tsp. spoon of mustard
• 1 tbsp. spoon of apple cider vinegar

Place the beans, freed from liquid, into a container that is convenient to use as a blender. Start whisking, after a few minutes add the rest of the ingredients except the oil. His turn will come when the mass becomes homogeneous - pour in the oil in a thin stream and beat again. This simple sauce will go well with any dish, and it will be delicious simply eaten with bread. If you want piquancy and spiciness, add a few cloves of garlic, passed through a garlic press.

Mayonnaise with sour cream

This version of the sauce is no worse than traditional Provencal, has a creamy taste with a slight sourness and a thick consistency. The thickness of the sauce depends on how rich the sour cream is used.

Ingredients:

1. 150 g sour cream
2. 40 ml olive oil
3. 0.5 tsp. spoons of mustard
4. 0.5 tbsp. spoons of honey (can be replaced with sugar)
5. 1 tbsp. spoon of lemon juice
6. spices to taste

Pour sour cream into a bowl and add lemon juice. Mix vigorously and leave the ingredients to “think” for a while. Next, add all other products to the resulting mixture, with the exception of oil. Whisk again. Add oil in small portions - 1 spoon at a time, whisking everything thoroughly each time. Cover the dish with a lid and place in a cool place for half an hour. This time will be enough for the sauce to thicken and acquire the desired structure and taste.

Mayonnaise without mustard

As you can already see, mustard is required in most mayonnaise recipes. But that’s what’s good about cooking – the opportunity to experiment and change the recipe. If you are allergic to this product, or just don't like mustard, you can make homemade mayonnaise without mustard. To do this you need to take:

• 1 large yolk
• 3/4 cup oil
• 1.5 tablespoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 0.5 tsp. spoons of salt

Whisk the yolk, wine vinegar, lemon juice and salt until smooth and bright yellow in color, until all the grains have dissolved. Gradually, 1/4 cup at a time, add oil, pouring it in a thin stream. The whipping process will take about 8 minutes, at the end the mayonnaise will turn white. The sauce without mustard is ready, it has a delicate and sweet taste and children will like it as an addition to the main dish.

How long does homemade mayonnaise last?

If you have prepared such a quantity of product that you couldn’t eat it right away, the question arises: how to protect the finished sauce from spoilage and how long it can be stored.

Prepared mayonnaise should be stored exclusively in the refrigerator, as it will quickly deteriorate in a warm room. The container in which the mayonnaise is placed must be dry and clean. The product is best preserved in a glass or porcelain container. In an open container, the oil contained in the sauce will quickly react with oxygen and oxidize. It will be impossible to eat such mayonnaise.

The answer to the following question about storage duration depends on several factors:

1. Are there raw eggs in the recipe? The more there are, the shorter the shelf life of the finished product - this sauce can be stored for no more than 4 days in the refrigerator.
2. A product without eggs can be stored much longer: 7-8 days.
3. If the composition contains natural antimicrobial components - horseradish, garlic, the sauce can stand in the refrigerator for up to 2 weeks without losing its properties.

Of course, homemade mayonnaise doesn’t last long at all, but this is the price to pay for the lack of preservatives and other chemicals that abound in its store-bought counterpart. Therefore, it would be much wiser not to make a large amount for future use, but to cook it in small portions so that you can easily eat it in a few days.

Quail egg mayonnaise

Small colorful eggs have long gained popularity in kitchens all over the world, and here’s why: despite the fact that such an egg weighs 5 times less than a chicken egg, it is far ahead of it in terms of vitamins and nutrients. Quail eggs contain almost all B vitamins, calcium, iron and phosphorus and a whole list of useful macro and microelements. Doctors recommend drinking a couple of quail eggs in the morning to boost immunity, strengthen memory, and normalize the functioning of the nervous and cardiovascular systems. The benefits of quail eggs for children, especially those who often suffer from colds, are invaluable. There is another very useful quality of this product: quails do not suffer from salmonellosis, which means that you can safely eat their eggs raw. But do not neglect the rules of hygiene: you still need to wash the eggs before eating.

Quail egg mayonnaise is more tender and tasty than regular mayonnaise, and moreover, it can be safely given to children. The recipe for mayonnaise at home is similar to a similar sauce:

• 7 quail eggs
• 160 g butter
• 10 ml vinegar
• sugar, salt
• pepper to taste

Break the eggs into a deep bowl, mix lightly, add mustard, salt and sugar there. Beat the mixture with a blender, without lifting it from the bottom of the bowl, for a couple of minutes. Now it’s the oil’s turn: continuously pour it into the sauce, whisking everything with your other hand. When the mass turns white and becomes thick like sour cream, add vinegar and mix. The healthy, and most importantly, safe and tasty sauce is ready. Its shelf life is the same as that of chicken egg mayonnaise - no more than 4 days

Diet mayonnaise

Due to the widespread enthusiasm for the principles of proper nutrition and healthy lifestyle, many began to abandon store-bought sauces due to their high calorie content. But what if you want to lose weight, but can’t imagine life without soup or dumplings seasoned with mayonnaise? There is an alternative - dietary, or so-called “PP-mayonnaise”. Unlike traditional sauce, this lightweight version contains only 65 calories per 100 grams. Agree, there is a significant difference compared to the calorie content of homemade mayonnaise, which is 4 times higher. How to make mayonnaise with a minimum of calories:

1. 1 cup natural unsweetened yogurt
2. 2 teaspoons mustard
3. 2 cloves garlic
4. salt to taste

Place the yogurt in a bowl, then squeeze out the garlic, add mustard and salt. Whisk everything thoroughly until you get a homogeneous mass. Let the sauce brew a little and you can serve. Cut vegetables into strips - cucumber, bell pepper, carrots; in combination with dietary mayonnaise, you will get an excellent healthy snack.

Video on how to make mayonnaise at home

If after reading the article you still have some questions, or you didn’t succeed in preparing Provençal the first time, watch the video recipe, which describes step by step all the intricacies of preparing this dish.

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Even novice cooks can make homemade mayonnaise without mustard in a blender, because there is nothing complicated in its preparation. However, here and there you can hear angry reviews that the sauce did not thicken and the residue formed an oily mass. To prevent all negative reviews, I will say that the thickness of the sauce directly depends on two qualities: yolks at room temperature and high power of the equipment. If you have a blender with a power of less than 500 watts, then the ingredients will not mix!!!

There is no need to blame anyone later - you will have to put the mass into the marinade or pour it out.

So, let's prepare the usual ingredients for homemade mayonnaise, which are probably found in everyone's kitchen: remove the chicken eggs from the refrigerator and warm them to room temperature for 30 minutes.

Carefully separate the yolks from the whites and add the yolks to a deep blender glass. We use the whites for another dish or freeze them.

Pour salt and ground black pepper into a glass. You can add ground paprika, turmeric, etc. if desired. Let's pour vinegar. Instead of 9%, you can use apple, wine, etc.

Insert the blender and pour vegetable oil along the wall. Its weight does not matter, you can add 100 ml or 150 ml, the main thing is not to lift the blender.

At the highest speed, beat the whole mass for about 2-3 minutes, without lifting the blender from the bottom of the glass. As soon as you see that the mass has begun to thicken and unite with each other, you can tear the blender off the bottom and beat the mayonnaise in any position. I got an oily, thick yellow mayonnaise - the eggs were from poultry.

By the way, the more oil you add, the thicker your sauce will be.

Place homemade mayonnaise without mustard from a blender into a sauce boat and garnish with herbs when serving. Mayonnaise should be stored in the refrigerator in a closed container for no more than 4-5 days.