How to make mayonnaise at home

In the past few years, cooking sauces at home has been gaining special popularity, and this is not surprising. Particularly relevant issue is for allergy sufferers. Shop products are stuffed with all kinds of chemicals, flavors, flavors, and the basis of this mayonnaise sauce is vegetable oil and eggs (quail, chicken). As for the additional ingredients, they are also natural: lemon juice, mustard, sugar, salt. Agree, everything is simple and transparent.

Classic mayonnaise

For cooking, you will need: a chicken egg - 2 pcs., Lemon juice - 35 ml., Vegetable / olive oil - 225 ml., Mustard mixture - 30 gr., Ground black pepper (optional) - to taste, sugar - to taste , salt to taste.

Prepare the device in advance with which you will whip the composition. It can be a whisk, a blender or a mixer. As for eggs, they should be fresh with a rich yellow yolk. It is also worth taking care of the dishes for mixing the ingredients.

1. Break eggs into a bowl, beat from a blender or mixer at medium speed. The mixture should rise 1.5-2 times. If you use a whisk, make circular movements, carefully collecting the composition from the edge of the bowl. Bring the eggs to a homogeneous state, then proceed to the next step.
2. Start pouring oil slowly, take your time. Proceed as follows: add a little, thoroughly beat, pour in more. Gradually, the mixture will change the shade and texture. Ideally, you should have a dense composition of dark beige color. If the mixture is too liquid, adjust the viscosity by adding oil. Gradually increase the power of the mixer / blender, make intensive movements with a whisk.
3. The base of the Mayon sauce (the original name of the well-known "Mayonnaise") is ready, now it is necessary to proceed to the correction of taste. Add a little liquid mustard, mix with a fork, try the mixture. Do not rush to interfere too much, after 10 minutes the mayonnaise will acquire a characteristic taste.
4. After that, add ground pepper, sugar and salt, evaluate the result. When the sauce is seasoned, pour a small amount of lemon juice (can be replaced with a 9% solution of table vinegar).
5. At the end of cooking, move the mayonnaise into a plastic container, close the lid and refrigerate.

Practical recommendations

1. Intensively yellow yolk is found only in domestic eggs. In cases where store-type eggs are used, the sauce will turn out to be too light, delicate beige. To fix the situation, add a pinch of ground turmeric, it will give the mayonnaise a characteristic shade. Do not overdo it, otherwise the sauce will turn out unnaturally red.
2. When choosing oil, give preference to the composition marked “Extra Virgin”, it is an unrefined, all-natural mixture of the cold cycle. As a rule, such oils are quite expensive, they are supplied from Italy and Spain, which sets the appropriate pricing policy. If it is not possible to purchase it, buy Russian-made oil. Study the column "Composition", there should not be components unknown to you.
3. Regarding seasonings, mustard gives piquancy and spice to the sauce, adding vinegar or lemon juice will slightly acidify the composition. Salt is required quite a bit, otherwise the sauce will be spoiled. Instead of sugar, it is desirable to use powder, it dissolves faster, which allows you to create a uniform consistency.
4. French chefs (founders of mayonnaise) recommend experimenting with flavors. If desired, you can chop crunchy pickles in mayonnaise, add crushed olives or olives.
5. In order for the mixture to beat evenly, before adding products, put them on the countertop, the ingredients should "lay down" to the same room temperature. Otherwise, the eggs will not beat well when adding oil, and the mustard may curl up.
6. The base of the sauce is butter and eggs, due to which the mayonnaise is saturated and tasty. It is important to remember forever that eggs significantly shorten their shelf life, and oil, on the contrary, increases it.

Sour cream based mayonnaise

For cooking you will need: unrefined olive oil - 75 ml., Egg - 1 pc., Sour cream with fat content not higher than 10% - 245 gr., Honey - 20 gr., Liquid mustard - 10 gr., Lemon juice - 25 ml., apple cider vinegar - 10 ml., salt - to taste, black pepper (ground) - to taste, turmeric (ground) - 1 pinch.

1. Boil an egg, chop the yolk (no protein needed). Mix sour cream, lemon juice and apple cider vinegar in a separate container. Cover the bowl with cling film, make 5 holes in it, wait half an hour.
2. At the end of the period, turn on the mixer, set the average or minimum speed, and slowly pour in oil. At the end of the manipulations, put the composition in the refrigerator for a quarter of an hour.
3. Add seasoning to taste (mustard, pepper), salt. Only then add the honey and turmeric, controlling the amount. Place the mayonnaise in a dark plastic container, send to the refrigerator.

Yogurt-based diet mayonnaise

There are several popular recipes that you can use to make mayonnaise at home. Let's consider each of them in order.

Option number 1

• natural yogurt (fat content 0.1-1.8%) - 220 gr.
• cottage cheese with a fat content of not more than 1.8% - 180 gr.
• quail eggs - 5 pcs.
• mustard powder - 15 gr.
• honey - 10 gr.
• lemon juice - 25 ml.

1. Cook quail eggs, cool. Take out the yolks, you do not need proteins.
2. Combine yogurt, cottage cheese and honey in one composition, grind the mixture with a fork until smooth.
3. Grind the yolks in a convenient way, mix them with lemon juice.
4. Dilute the mustard powder 20 ml. filtered water, combine with eggs.
5. Mix all the ingredients in one composition, beat with a fork, whisk or mixer. Transfer the sauce to a dark container and cover.

Option number 2

• natural nonfat yogurt (1.8-3%) - 225 g.
• ground basil to taste
• ground oregano - to taste
• liquid mustard - 25 gr.

Combine the mustard with yogurt, grind the mixture with a whisk and add seasoning to taste. Let the sauce brew for 4-5 hours, then proceed to the tasting. A dietary mayonnaise of this kind goes well with seafood, stewed vegetables and white meat.

Option number 3

• quail eggs - 4 pcs.
• fat-free cottage cheese (up to 1.8%) - 230 gr.
• classic yogurt (fat content 1.8-2.7%) - 70 g.
• apple cider vinegar - 15 ml.
• salt to taste
• liquid mustard - 10 gr.
• ground dried tomatoes - 40 gr.

1. Boil the eggs, remove the yolks and rub them with lemon juice.
2. Add yogurt, place the ingredients in a blender and mix thoroughly.
3. Pound cottage cheese with apple cider vinegar, combine with the rest of the ingredients.
4. Add dried ground tomatoes and mustard, salt. Transfer the sauce to a resealable container, store in the refrigerator.

Diet Diet Mayonnaise

The sauce can be eaten not only to those people who are on a diet of Ducane. Mayonnaise goes well with all dishes, ranging from omelettes to borscht.

• cottage cheese with a fat content of 0.1% - 110 gr.
• kefir or yogurt (fat content of 0.1-1%) - 90 ml.
• ground dry mustard - 10 gr.
• apple cider vinegar - 5 ml.
• grapefruit juice - 15 ml.
• chicken yolks - 2 pcs.
• Stevia natural sweetener - to taste
• iodized salt or sea - to taste
• ground black pepper - to taste

1. Mash the cottage cheese with a fork, add kefir and grapefruit juice. Beat the mixture thoroughly in a blender to obtain a viscous, homogeneous mass.
2. Pour in mustard powder 20 ml. warm filtered water, mix with pre-boiled yolks and apple cider vinegar.
3. Combine the components, add “Stevia” to taste, wait a bit. Salt, pepper, send the composition to a blender or beat with a mixer.
4. Cover the container with cling film, make a few holes, let it brew for 2.5-3 hours. Store in a closed container.

Options for using mayonnaise for various dishes

1. Any type of dietary mayonnaise goes well with pasta, lean meat and mushrooms, if ground tomatoes are added to the sauce.
2. The classic recipe for mayonnaise is suitable for dressing vegetable salads, first courses and oily fish. To add flavor to the spice, grate a little Fetax cheese into a serving of sauce.
3. Hot lovers are encouraged to add ground chili to mayonnaise (classic and diet). This dressing is great for fried and baked dishes.
4. If you often eat seafood, you should look at an interesting variation of mayonnaise. Grind some fresh basil and parsley, and then mix them with the sauce. You can also dress with such a composition of dishes with cheese, ham, lentils and rice.
5. To please guests while serving fish and meat dishes, add celery to the sauce. First boil the root of the plant, then grate it or grind it in a blender.
6. To give the dishes an aesthetic appearance, color the mayonnaise in raspberry color. Cook the beets, cut a piece from the fruit, grate and mix with the sauce. Serve with herring, flounder, vegetable or egg dishes.

Carefully study the recipe, and then proceed to cooking. Do not forget to salt and pepper the diet sauce. Before mixing the ingredients, let them “lay down” at room temperature, observe the proportions, and store the finished mayonnaise in the refrigerator.

Video: homemade mayonnaise recipe