9 of the most delicious homemade mayonnaise recipes

Festive table is difficult to imagine without your favorite salads with mayonnaise. Purchased sauce is harmful to health, it contains preservatives, fragrances, flavor enhancers. Nutritionists advise to exclude this product to anyone who wants to adhere to a healthy diet. There is another way, sauce lovers can make it themselves. It remains to understand how to make homemade mayonnaise.

About mayonnaise

Home-made mana

The classic sauce recipe came to us from French cuisine. Initially, dishes with mayonnaise were available only to fairly wealthy people. In Soviet times, the sauce gradually conquered national love.

The taste of the original sauce is significantly different from the modern purchased product. The main ingredients of classic mayonnaise are as follows.

  1. Eggs.
  2. Vegetable oil.
  3. Mustard.
  4. Salt, sugar.
  5. Acidifying agent: lemon juice or vinegar.

The main product for mayonnaise is vegetable oil, the taste of the final product depends on its quality.

Professionals do not recommend using only olive oil, it adversely affects the taste of mayonnaise, giving it a bitterness. The best option is a mixture of olive and any other vegetable oil in a 1: 1 ratio.

A large amount of oil makes mayonnaise a high-calorie product, so you should not use it in large quantities. Another issue remains the use of raw eggs. Poor-quality product is dangerous to health, it may contain pathogens of infectious diseases.

Choose fresh eggs from proven, large producers. It is not necessary to purchase domestic eggs produced by unknown households, since the bird in them could not pass the veterinary control.

Mustard for the manufacture of mayonnaise may be already prepared sauce or in powder form. The last option is safe: it lacks additional nutritional supplements. Mayonnaise, it gives a sharper taste.

Usually for making homemade mayonnaise use lemon juice. Among the vinegars, wine is preferred, it gives the sauce a vivid taste.

The amount of salt and sugar offered in recipes can be changed to your liking.Store mayonnaise contains a large amount of sugar, so people with diabetes are not recommended to use it. In homemade mayonnaise, you can control the content of spices and not add any components at all.

Popular recipes

Mayonnaise recipes

The main ingredients identified, sauce recipes there are a large number. It is not only the components that differ, but also the mixing methods and the sequence of the composition. Consider the main options for dishes.

Classic recipe

The ingredients are as follows.

  1. Refined vegetable oil - 200 ml.
  2. Yolk - 1 pc.
  3. Salt - half a teaspoon.
  4. Sugar - a teaspoon.
  5. Lemon juice or vinegar - 1 tbsp. l

As refined oil, you can take olive, sunflower, corn. The main condition - pale taste. Before cooking, remove all products from the refrigerator, leave for 20-30 minutes. The temperature of the components should be the same at room temperature.

The preparation procedure is as follows.

  1. Separate the yolk from the protein. Add salt and sugar to the yolk.
  2. Beat until white foam appears.
  3. Introduce oil in a thin stream, without stopping to beat.
  4. Add vinegar.
  5. Bring to the required consistency.

The thickness of the sauce depends on the amount of butter. To make mayonnaise more liquid, you can add 1-2 tablespoons of water. The amount of salt and sugar can be changed in accordance with the tastes of the hostess. This simple recipe will not cause trouble.

Quail Egg Mayonnaise

Quail Egg Mayonnaise

Quail eggs in many respects superior to chicken eggs. With a reduced calorie content, they contain more vitamins and minerals. Thanks to their good immunity, quail eggs do not contain antibiotics, such as chicken.

Safety from salmonellosis according to the latest scientific data is questionable, so the product should be chosen with special attention.

Ingredients:

  • quail eggs - 6 pcs .;
  • refined vegetable oil - 1 glass;
  • vinegar - 1 tbsp. l .;
  • salt - half a teaspoon;
  • mustard - 1 tsp;
  • sugar - 1 tsp.

The procedure is as follows.

  1. Beat the eggs, add salt, sugar.
  2. Beat until foam is obtained.
  3. Continuing to beat, enter a thin stream of oil.
  4. Add mustard and vinegar.
  5. Bring sauce to the desired consistency.
To make sauce it is better to choose fresh eggs.Older ones can adversely affect the taste of the final product. The weight of the old egg is much less than fresh.

Vegetarian mayonnaise

Vegetarians and believers will find it useful to learn how to make mayonnaise lean. An important advantage of such recipes is their safety from salmonella.

The ingredients are as follows.

  1. Refined vegetable oil - 0.5 cups.
  2. Starch - 2 tbsp. l
  3. Vegetable broth or cucumber brine - 0.5 cup.
  4. Lemon juice - 1 tbsp. l
  5. Mustard - 1 tbsp. l

The method of preparation is as follows.

  1. Two tablespoons of broth to heat, dilute starch in them. Pour into the main broth.
  2. Add salt, mustard, lemon juice. To stir thoroughly.
  3. Beat by adding a thin stream of oil.
  4. Bring to the desired consistency.
This mayonnaise is valuable in the absence of eggs and reduced caloric content. It is perfect for salad dressing.

Homemade cottage cheese mayonnaise

Homemade cottage cheese mayonnaise

How to make homemade mayonnaise useful and safe for children? You can refuse raw eggs and use cottage cheese.

The taste of mayonnaise in curds largely depends on the quality of the main ingredient. It is better to choose more creamy, with a little sourness.Then the sauce will turn out with a delicate, velvety taste.

The ingredients are as follows.

  1. Cottage cheese - 100 g
  2. Refined vegetable oil - 2 tbsp. l
  3. Boiled yolk - 1 pc.
  4. Mustard - half a tablespoon.
  5. Lemon juice or vinegar - half a tablespoon.
  6. Salt is on the tip of the knife.

The method of preparation is as follows.

  1. Rub the curd through a sieve, add grated yolk, milk. To stir thoroughly.
  2. Constantly stirring, add vegetable oil.
  3. Add salt, lemon juice, mustard. Mix to obtain the desired consistency.
  4. For density, you can add a little 1 tsp. vegetable oil. To make the sauce more liquid - some milk or water.
Cottage cheese mayonnaise will be an excellent dressing for salads and an ingredient for various snacks.

Milk mayonnaise

Milk sauce is suitable for those who are thinking how to make homemade mayonnaise without eggs. This recipe has a lower calorie content compared to the classic cooking option: part of the vegetable oil is replaced by milk.

The ingredients are as follows.

  1. Milk - 100 ml.
  2. Refined vegetable oil - 150 ml.
  3. Mustard - 1 tsp.
  4. Sugar - 1 tsp.
  5. Vinegar - 1 tbsp. l

The method of preparation is as follows.

  1. Milk bring to a boil. Cool it down. Add salt and sugar.
  2. Beat the vegetable oil in small portions.
  3. After obtaining a homogeneous mass, add mustard, vinegar. To stir thoroughly.

The sauce will be an excellent addition to salads and appetizers, giving them a light creamy flavor. And most importantly - it is absolutely safe and can be used by children older than three years.

Homemade provansal

Homemade provansal

Provencal mayonnaise differs from ordinary homemade mayonnaise in the presence of mustard.

The ingredients are as follows.

  1. Refined vegetable oil - 150 ml.
  2. Yolk - 2 pcs.
  3. Mustard is ready - half a teaspoon.
  4. Salt - a third of a teaspoon.
  5. Sugar - half a teaspoon.
  6. Vinegar or lemon juice - 1 tbsp. l

The cooking method includes the following steps.

  1. In the yolks add salt, mustard, vinegar. Beat to dissolve all components.
  2. On a teaspoon add vegetable oil, do not stop whipping. After the first few spoons, you can pour it in a thin stream.
  3. Add vinegar.
  4. Beat to the desired consistency.

The result will delight the classic taste of Provencal mayonnaise, which will be an excellent dressing for Olivier.

Garlic Mayonnaise

This sauce is suitable for making snacks, sandwiches, is an excellent cream for vegetable and meat cakes, for example, liver or potato. It can be served with meat and fish, baked vegetables.

The ingredients are as follows.

  1. Refined vegetable oil - 150 mg.
  2. Chicken egg - 1 pc.
  3. Garlic - 1 clove.
  4. Salt - a third of a teaspoon.
  5. Sugar - one third teaspoon.
  6. Lemon juice or vinegar - 1 tbsp. l

The method of preparation is as follows.

  1. Beat egg with sugar, salt.
  2. Continuing to beat, in small portions to introduce vegetable oil. Start with 1 tsp, gradually increasing to a thin trickle.
  3. Add lemon juice or vinegar, garlic, grated on a fine grater.
  4. Beat to the desired consistency.
Spicy aromatic sauce is perfect for meat, chicken, vegetable dishes.

Homemade mayonnaise with cheese

Homemade mayonnaise with cheese

Soft creamy taste of this sauce will appeal to cheese lovers. He will make dishes nourishing, it can be used for filling tartlets, various vegetable rolls, for example, from eggplant.

The ingredients are as follows.

  1. Refined vegetable oil - 200 g
  2. Yolk - 1 pc.
  3. Hard cheese - 100 g
  4. Salt on the tip of a knife.
  5. Sugar - one third teaspoon.
  6. Lemon juice or vinegar - 1 tbsp. l

The method of preparation is as follows.

  1. Add salt and sugar to yolk. Beat until white foam appears.
  2. Continuing to beat, add vegetable oil in a thin stream.
  3. Add vinegar. Beat to the desired consistency.
  4. Cheese grate on a fine grater.
  5. Stir the cheese into the sauce.

The sauce is thick, hearty with a pleasant creamy taste. It is necessary to take into account the taste of cheese, especially when adding salt.

Tomato mayonnaise

Unusual sauce with the aroma of fresh tomatoes undoubtedly decorate dishes.

The ingredients are as follows.

  1. Refined vegetable oil - 150 ml.
  2. Yolk - 1 pc.
  3. Salt is on the tip of the knife.
  4. Sugar - half a teaspoon.
  5. Lemon juice or vinegar - 1 tbsp. l
  6. Tomato paste - 1 tbsp.

The method of preparation is as follows.

  1. In the yolk add salt, sugar. Beat up.
  2. Gently mix the oil in small portions.
  3. Add the lemon juice or vinegar. Mix.
  4. Stir in tomato paste.

Learning interesting sauce that is suitable for snacks and sandwiches. Tomato paste usually contains salt, so it is important not to overdo the mayonnaise.

The use of technology in the preparation of homemade mayonnaise

Previously, sauces whipped, but with the development of technology to help came the mixer and blender. But the rim should not be put aside. In his defense, you can say that such a slow whipping allows you to monitor the process. As a result of too much stirring, homemade mayonnaise can break up and go flaky.

For this reason, it is not recommended to use a mixer.

If a mixer is used to prepare the sauce, then it is better to reduce the speed of work to a minimum. Carefully follow the process so that flakes do not form or bundle does not begin.

Professionals choose an immersion blender, it does not whisk as much as a mixer, less air gets into the sauce.

The secrets of cooking delicious mayonnaise

The secrets of cooking delicious mayonnaise

  1. The products should be at room temperature. Eggs from the refrigerator will not scramble. Therefore, it is better to prepare all the ingredients in advance.
  2. Homemade mayonnaise is not suitable for heat treatment. Do not bake dishes with it, as the sauce will break.
  3. To introduce vegetable oil slowly, otherwise it may form flakes and delamination.
  4. When preparing the sauce, you can experiment with various additives: spices, herbs.
  5. Sauce and dishes with it are stored in the refrigerator for no more than a day.
  6. For children and pregnant and lactating women, only recipes without raw eggs can be used.

Raw eggs - how to reduce the danger?

Salmonella is found in the litter of a sick bird and gets on the egg shell. After 4-5 days, the bacteria penetrates and infects the contents.

Eggs should be chosen as fresh as possible, better factory. The production is carried out regular veterinary control, fresh eggs are treated with disinfectant solutions.

Store eggs separately from other foods. Wash thoroughly with soap before use.

For the preparation of mayonnaise can not use eggs with damaged shells.

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