Homemade mayonnaise has many advantages over ready-made mayonnaise, which can be purchased at any grocery store. When preparing the most popular sauce at home, you can get a very tasty and healthy product. You can add any spices to it, and due to the absence of preservatives in this product, it will not be as harmful as its store-bought counterpart.

If you don’t know how to make homemade mayonnaise, then this article is for you. To prepare this sauce you only need a few ingredients and 5 minutes of free time.

Making mayonnaise at home using a blender and mixer

There are a lot of recipes for making this homemade salad dressing.

This store-bought sauce contains various thickeners, flavors, stabilizers and other additives, some of which can be harmful to the body.
There are no such additives in homemade sauce. But at the same time, the finished product can give salads and other dishes an equally original taste.

Homemade mayonnaise ingredients can be mixed either with a mixer or with an immersion blender.

• This popular sauce is made by mixing egg yolks and refined oil.
• Its taste can be changed by adding spices and seasonings to the base.
• You can also add vinegar (apple or wine) to this sauce, giving it a piquant sourness.
• Instead of vinegar, you can use apple or lemon juice for this purpose.

IMPORTANT: The thickness of this sauce depends on the amount of vegetable oil. The more you add this ingredient, the thicker it will be.

Preparation with a mixer.

• Place egg yolks (2 pcs.), mustard (0.5 teaspoon), sugar (1 teaspoon) and salt (pinch) into the mixer bowl.
• Start beating the ingredients at low speed and gradually increase it to medium speed.
• We begin to pour in refined vegetable oil (150 ml) in a small stream, continuing to beat the future mayonnaise with a mixer from bottom to top.
• As soon as you feel that the mixture begins to thicken, add lemon juice.
• Its quantity depends on the purpose for which you will use mayonnaise.
• For sour vegetables you need a small amount of this ingredient

Mayonnaise with plenty of lemon juice is suitable for dressing neutral salads. The average amount of this ingredient in mayonnaise (2 teaspoons).

Preparation with an immersion blender.

• Add egg (1 pc.), sugar (0.5 teaspoon), salt (0.5 teaspoon) and mustard (0.5 teaspoon) to the blender bowl.
• Mix these ingredients until smooth. Turn on the lowest speed and pour in vegetable oil (150 ml) drop by drop.
• When the sauce becomes thick, add lemon juice (1 tablespoon)
• Also at this stage you can add seasonings, spices, garlic and other flavoring ingredients
• Close the lid and increase the speed to medium

IMPORTANT: Before using mayonnaise, it must be cooled in the refrigerator.

Low-calorie diet mayonnaise recipe

Mayonnaise has long been “recorded” in products that negatively affect the figure

But, there are several recipes for this sauce, the calorie content of which allows us to consider this product dietary.

No oil. The main source of calories in such sauces is oil. And if you exclude it, you can prepare a low-calorie dressing for dietary dishes.

To prepare this sauce you need:

• Boil the egg and separate the yolk and white
• The yolk needs to be mashed and mixed with mustard (1 teaspoon)
• Then you need to gradually add liquid cottage cheese (100 g) to this mass.
• You can add salt, spices, pepper and other ingredients
• Mix until smooth and put in the refrigerator

From yogurt. Low-calorie yogurt as the basis for sauces and salad dressings has long been successfully used in dietary nutrition.
To prepare this sauce you need:

• beat thick yogurt without filler (150 ml) with mustard (1-2 teaspoons)
• You can add chopped herbs, salt and spices to it

From sour cream. Very tasty low-calorie mayonnaise is obtained if:

• Use low-fat sour cream (250 g) as its base.
• It must be mixed with olive oil (80 ml), honey (1 teaspoon), mustard (0.5 teaspoon) and lemon juice (1 tablespoon)
• You can also add turmeric, ground pepper, and apple cider vinegar to this sauce.

According to Dukan's recipe. The diet, which was developed by the French doctor Pierre Dukan, is very popular. It is based on protein foods. But, in the diet of this diet there is a place for mayonnaise. Dukan himself had a hand in his recipe.

• Boil eggs (2 teaspoons)
• Separate the yolks and mix them with lemon juice (5 drops), mustard (1 teaspoon), cottage cheese (3 tablespoons) and kefir (3 tablespoons)
• You can add a pinch of salt (not more than that), ground pepper and sugar substitute (to taste)

Homemade mayonnaise with eggs

The most popular mayonnaise recipe is “Provencal”

You can make this sauce yourself.

To do this you need:

• separate the yolks (2 pcs.) from the whites
• add salt (0.5 teaspoon), pepper (2 pinches), sugar (1 teaspoon) and mustard (3/4 teaspoon)
• Beat with a mixer until smooth
• Pour oil (200 ml) into the resulting mass in a thin stream and whisk until the sauce thickens.
• Add vinegar (1 teaspoon) and lemon juice. Whisk until the sauce becomes light in color.
• Add the whites of one egg and mix everything again
• At this stage, you can add spices to the mayonnaise to taste.

INTERESTING: This sauce recipe is considered a classic. “Provencal sauce from Mahon” later became known simply as mayonnaise.

Mayonnaise without eggs

• In a deep bowl, mix milk (150 ml) and vegetable oil (300 ml) until a homogeneous emulsion
• Add salt (3/4 teaspoon), lemon juice (2-3 tablespoons), mustard (1 tablespoon)
• beat with a mixer or blender at high speed. The mass should begin to thicken before your eyes
• Add sugar (0.5 teaspoon) and spices
• make the mass homogeneous and put it in the refrigerator
• In a few minutes the mayonnaise will be ready

SECRET: If the mayonnaise does not thicken the first time, you need to leave it in the refrigerator for several hours and then beat it again.

Mayonnaise with mustard

The legendary chef Olivier first prepared his famous sauce from three ingredients: turkey eggs, olive oil and Dijon mustard.

According to many gourmets, it is this type of mustard that makes mayonnaise such a popular sauce.

• Place the yolks (2 pcs.) into a mixing bowl with an immersion blender.
• vegetable oil (1 cup)
• salt, sugar, lemon juice and Dijon mustard
• Mix ingredients at highest speed. You should get a thick sauce
• Place it in the refrigerator and use it after it has cooled.

Mayonnaise with vinegar

Below is a recipe for salad dressing with vinegar.

It tastes like 65% mayonnaise, which you can buy at any grocery store.

Its viscous consistency and pleasant sweet and sour taste allow it to be used as a dressing for almost any salad.

• Allow the food to warm to room temperature
• Then, peel raw chicken eggs (2 pcs.) and place them in the bowl of an immersion blender
• Add salt and sugar there (1 teaspoon each)
• Beat at low speed for about two minutes.
• Then add ground black pepper (0.5 teaspoon) and balsamic vinegar (1 teaspoon) to the resulting lush mass. It can be replaced with wine or apple cider vinegar
• And beat for another 1-1.5 minutes
• Without turning off the blender (it should run at minimum speed), pour in the vegetable oil
• In order for the mixture to mix better, you need to add oil in portions. After each serving of 30-40 ml you need to increase the speed of the blender
• It is necessary to beat until the mass becomes viscous and viscous.
• When the consistency takes on the appearance of store-bought mayonnaise, the mass should be transferred to a jar with a tight-fitting lid and placed in the refrigerator for 30 minutes.

Quail egg mayonnaise

According to many nutritionists, quail eggs are very healthy

Yes, they contain compounds that are not found in chicken eggs.
But this does not mean that they are more useful.
In addition, it is believed that quail eggs cannot contain salmonella. This is also a misconception.
However, the taste of quail eggs and their nutritional qualities have made them one of the most popular ingredients in various sauces.
And mayonnaise in this case is no exception.

SECRET: In order for mayonnaise to turn out really tasty, about 1 hour before preparing it, you need to put all the ingredients on the table.

• After that, break the shells of quail eggs (4 pieces) and pour the yolks and whites into the bowl of a submersible blender
• Add salt (1 teaspoon) and sugar (1 teaspoon) to them.
• Beat until thick foam
• Without turning off the blender, add vegetable oil (150 ml) portionwise and beat the mayonnaise until thick and creamy.
• Then add apple cider vinegar (1 tablespoon) and mix everything again.
• Before using this sauce, it must be cooled in the refrigerator.
• You can add pepper, mustard and other ingredients to it to change the taste

Homemade mayonnaise from Yulia Vysotskaya

As you can see from the previous recipes, mayonnaise can be made quite easily.

Famous TV presenter Yulia Vysotskaya prepares this sauce according to this recipe

• Separate the yolks from the whites. Proteins can be used to prepare other dishes
• Place yolks (2 pcs.) in a mixer bowl
• Peel the garlic (2 cloves) and crush it in a mortar
• Add the resulting slurry to the yolks
• Add salt (1/4 teaspoon), Dijon mustard (0.5 teaspoon), sugar (1 teaspoon) and apple cider vinegar (0.5 teaspoon)
• Beat for 10 seconds
• Pour in oil (175 ml) in a thin stream. At the same time, we do not stop the work of the mixer. Pour in more vinegar (0.5 teaspoon) and bring the mixture to a homogeneous state
• Add more oil (175 ml). We also do this carefully
• The mayonnaise should begin to thicken and take on its usual appearance.
• Cool it in the refrigerator and use it for its intended purpose.

Homemade Lenten Mayonnaise

People who adhere to religious traditions or those who want to look slim and fit practically do not use such high-calorie foods as mayonnaise in their diet.
But, there are Lenten recipes for this sauce that are allowed in the diet during Lent.
And for people who stick to diets, they will not “spoil” their figure.

• We dilute starch (2 tablespoons) in a small amount of vegetable or mushroom broth (10 - 20 ml). About 80 ml of broth needs to be heated and diluted starch added to it
• When the base has cooled and thickened, add mustard (1 teaspoon), vinegar (1-2 teaspoons) and lemon juice (1 teaspoon).
• Stir and add a pinch of salt, sugar (1 teaspoon) and sunflower oil.
• Mix all ingredients with a blender at high speed

Homemade liquid mayonnaise

Liquid mayonnaise is perfect for some meat dishes, vegetable and pasta casseroles.

This sauce is prepared by reducing the butter or the number of yolks from the classic recipe. If the mayonnaise turns out thick, but you need liquid, then you can simply add warm water to it.

• Pour milk (100 ml) and vegetable oil (200 ml) into the blender bowl.
• Beat for about 1 minute
• Add salt, sugar and mustard
• And mix everything again

In order for this sauce to turn out, it is important that the milk is first brought to room temperature.

Mayonnaise for Caesar salad

There are several options for Caesar salad dressing. The classic version of the sauce is prepared as follows.

• Bring water in a saucepan to a boil. And when it boils, turn the heat to low
• And lower the egg into the water for 1 minute. Before such a procedure, it must be pierced with a needle at the point of the blunt end.
• After which, the egg must be removed from the boiling water and left to cool.
• After 10 minutes, the egg must be cracked and its contents placed in a cup. If any white remains on the shell, it must be scraped off and placed in a cup.
• Pour in the juice of half a lemon and whisk
• Beat and at the same time pour in olive oil (1 tablespoon)
• The finished mass should have the consistency of liquid sour cream

This sauce can be stored in the refrigerator for no more than a day.

Add half a teaspoon of Woodster sauce

You can experiment when making Caesar salad dressing. For example, replace Woodcester sauce with mustard. And if you want, you can add Parmesan.

Irina. I make mayonnaise from soybean oil and rice sauce. It makes an excellent salad dressing from Asian cuisine. I love.

Kate. I like cheese mayonnaise. I take regular cheese, grate it and add it to the ingredients of classic homemade mayonnaise. It turns out very tasty. You can even just spread it on bread and eat. True, the main thing is not to get carried away.

Video: Homemade Provencal in 3 minutes

Mayonnaise is an excellent sauce with worldwide fame. Many salads and appetizers cannot be imagined without this tasty, rich sauce. There has been a lot of criticism leveled at it regarding its fatness and unhealthiness. Of course, mayonnaise is a high-calorie product. But if you use it only for dressing vegetable salads, then you don’t get that many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

In the classic version, mayonnaise consists of the following products: olive or sunflower oil, egg yolks, mustard and vinegar. There is nothing harmful in these products. Then where did this myth come from? Manufacturers make the sauce harmful in an attempt to save money on high-quality, natural products and increase its shelf life.

Commercial mayonnaise contains preservatives, flavor enhancers, flavors and colorings. Instead of natural yolks, egg powder or soy lecithin can be used. Starch, emulsifiers and much more are added that have nothing to do with the classic recipe for this sauce.

Conclusion - you need to learn how to make healthy mayonnaise yourself. It's easy to prepare. An excellent recipe for homemade mayonnaise is offered by the famous presenter Yulia Vysotskaya. It is prepared exclusively from natural, high-quality products.

Mayonnaise recipe from Yulia Vysotskaya

Ingredients

• Chicken eggs - 2 pcs.
• Dijon mustard - half a teaspoon.
• Sunflower oil, refined - 250 gr.
• Apple cider vinegar - a tablespoon.
• Garlic - 2 cloves.
• Sugar - a teaspoon.
• Salt - a quarter of a teaspoon.

Preparation

1. The products can be whisked. But it’s much more convenient and faster to do this in a food processor.
2. Separate the yolks from the whites. No protein needed. Place the yolks in a mixer bowl.
3. Peel the garlic and pound it in a mortar to a pulp, add to the yolks.
4. Add salt and mustard. sugar and half vinegar. Turn on the mixer and beat. Not long at all, about 10 seconds.
5. Now it's the turn of the oil. You need to pour it in a very thin stream, whisking constantly. If you beat with a whisk, you will have to add the oil almost drop by drop.
6. As soon as half the oil has been added, you need to pour in the remaining vinegar. Beat for a few seconds.
7. Then, without ceasing to beat, gradually add the remaining oil. The mass will begin to thicken very quickly and take on the appearance of your usual sauce.
8. The most delicious, homemade mayonnaise from Yulia Vysotskaya is ready.
9. Transfer the mayonnaise into a glass jar and put it in the refrigerator.

The taste of the sauce is very rich, it is aromatic and thick and goes great with foods that you are used to eating with mayonnaise. But at the same time, it does not contain any harmful additives and if you use it only as a dressing. then this will not significantly increase the calorie content of the finished dish.

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I suggest you make your own, homemade mayonnaise, adding a little imagination. This will be a sauce with which the French will not hesitate to serve exquisite beef tenderloin, which will change an ordinary salad beyond recognition. It is good both on its own and as a base for a dozen other sauces, such as remoulade, tartare, thousand islands and many others.

Combine tomato paste with water, add salt and sugar, stir well. Combine the tomato mass with mayonnaise and mix thoroughly. If desired, you can also add a little chopped hot pepper to this sauce.

Lemon juice is added to homemade mayonnaise so that it does not spoil for a while, which is a natural preservative and gives the sauce a sour taste. Some recipes allow you to add spices and other products.

For this sauce, use richer milk. Pour the milk (it should be at room temperature) and butter into the blender bowl. Whisk these ingredients until a thick emulsion forms in the bowl. Then add mustard, salt, sugar and lemon juice. And continue whisking for about another minute.

Homemade mayonnaise step-by-step recipe from Yulia Vysotskaya. All news.

In various (not culinary, including) books I came across the idea that mayonnaise is a sauce that, according to the classics, combines proteins, fats, carbohydrates, which at the same temperature give such a wonderful result... you know what))) If mustard is optional according to the classics, then where are the carbohydrates?..

People, adhering to religious traditions or those who want to look slim and fit practically do not use such high-calorie dishes as mayonnaise in their diet.

But, there are Lenten recipes for this sauce that are allowed in the diet during Lent.

And for people who stick to diets, they will not “spoil” their figure.

Recipe for homemade low-larity mayonnaise from Yulia Vysotskaya. New details.

Kate. I like cheese mayonnaise. I take regular cheese, grate it and add it to the ingredients of classic homemade mayonnaise. It turns out very tasty. You can even just spread it on bread and eat. True, the main thing is not to get carried away.

This recipe dates back to Soviet times, when stores were full of crabs and thin slices of mackerel fillets, and “Ocean” offered recipes, including mackerel balls with prunes and mayonnaise! This

In the above recipe, we deliberately indicated the easiest and most affordable way to mix the sauce - by hand. Connoisseurs of home cooking say that this sauce can only be mixed correctly with your hands. However, there are simpler ways that you can use to make homemade mayonnaise:

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Now switch the device to high speed and literally add oil a few drops at a time and beat. And so you need to pour in the entire glass of oil. Next, switch the blender to low speed and add lemon juice to the mixture. Then add water and continue whisking for about another minute. The cream is ready: cool it and serve.

Note - so that the product it worked out more liquid, add 2-3 tablespoons of hot boiled water to the mixture. Transfer the finished sauce into a convenient, clean jar with a lid and refrigerate. Voila, everything is ready! It's time to impress everyone with this mouth-watering product.

Dietary mayonnaise according to the recipe of Yulia Vysotskaya. All latest information as of 11/06/2017.

Zucchini is the most common summer vegetable, which is both healthy and tasty and has a huge variety of cooking options. You can do whatever your heart desires with zucchini - stew, fry, bake in the oven, mixing with other products to suit your taste.

The main thing is to know when to stop dressing your salad with homemade mayonnaise. It turns out very tasty and you can overdo it both when dressing the salad and when eating it. But we are reasonable people. You should count calories not only when dressing a dish with mayonnaise, but in general you should always remember this when it comes to absolutely any food 😊

A small whisk will help you. The yolks should be at room temperature - this is very important! The first 100 ml must be poured literally drop by drop and whisk without stopping. Add lemon juice as soon as the consistency becomes too thick. If the mayonnaise will be stored in the refrigerator, pour in 1 tbsp. a spoonful of boiled water, this prevents the eggs from curdling.

But if you cook in a regular kitchen, where there are no additional equipment (which is rare now), then you can try mixing the ingredient with a regular fork. This method is very labor-intensive, and the mixture often turns out to be heterogeneous.

The next time you buy something in the supermarket, take a closer look at the packaging. It shows the composition of the factory product. It contains so many interesting ingredients: preservatives, thickeners, stabilizers, flavorings and other goodies. These tablets are good for learning chemistry. So, enlighten yourself :)

To make the taste richer, add about half a teaspoon of mustard to the yolks. The sauce is bright orange in color and has a very unusual taste if you mix a small pinch of turmeric into it. Nutmeg will give it an unusual aroma.

Yes, they contain compounds that are not found in chicken eggs.

But this does not mean that they are more useful.

In addition, it is believed that quail eggs cannot contain salmonella. This is also a misconception.

However, the taste of quail eggs and their nutritional qualities have made them one of the most popular ingredients in various sauces.

And mayonnaise in this case is no exception.

Hello, my dear cooks! I won’t be mistaken if I say that mayonnaise is a product that is found in almost every refrigerator. Some housewives use it when preparing sandwiches, others - for salads. But there are also those who simply eat it with bread. I know at least several such people. And one of them is my husband :) But store-bought sauces are not the best option, so I suggest making mayonnaise at home using a blender.

According to Dukan's recipe. The diet, which was developed by the French doctor Pierre Dukan, is very popular. It is based on protein foods. But, in the diet of this diet there is a place for mayonnaise. Dukan himself had a hand in his recipe.

You can prepare homemade mayonnaise in literally a matter of minutes from the simplest and most affordable ingredients that can be found in any kitchen. With the help of such a sauce, any dish can be made not only tastier, but also healthier, without making any special effort.

The mayonnaise turned out to be canonical only on the second try, but here you are the one to blame- for people like me, it was specially written that “the yolks should be at room temperature,” the first time I added them straight from the refrigerator. The result is that for a week we eat salads from fresh vegetables with natural homemade mayonnaise, thank you! 😌

Among everyone who comes up with and brings their culinary ideas to life, Yulia Vysotskaya, who has been hosting a program about cooking on television for several years, is especially popular. Her recipes are popular, first of all, because every housewife can prepare them. Julia also paid attention to homemade mayonnaise. To prepare it using the original method, you will need the following products:

Homemade mayonnaise has certain advantages. For example, it does not contain preservatives or other chemical components - stabilizers and flavorings - intended to increase shelf life or improve taste. The taste of homemade mayonnaise can always be adjusted and improved during its preparation, and such a sauce will help reveal the taste of the dish in which it will be used. You can always add herbs or spices and seasonings to homemade mayonnaise at your own discretion, changing their quantity. Any dish will turn out better if during the cooking process you can slightly adjust the recipe according to personal preferences and preferences.

The mayonnaise turned out to be canonical only on the second try, but this is my own fault - for people like me, it was specially written that “the yolks should be at room temperature”, the first time I added it straight from the refrigerator. The result is that for a week we eat salads from fresh vegetables with natural homemade mayonnaise, thank you! 😌

Mayonnaise is an excellent sauce that is used for dressing many salads and for making sandwich spreads. I suggest making homemade mayonnaise according to Yulia Vysotskaya’s recipe. This mayonnaise can be prepared by whisking the mixture by hand, but it is much easier to use a food processor (mixer).

Homemade mayonnaise recipe by Yulia Vysotskaya. Latest events.

Mayonnaise is an excellent sauce with worldwide fame. Many salads and appetizers cannot be imagined without this tasty, rich sauce. There has been a lot of criticism leveled at it regarding its fatness and unhealthiness.

Of course, mayonnaise is a high-calorie product. But if you use it only for dressing vegetable salads, then you don’t get that many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

In the classic version, mayonnaise consists of the following products: olive or sunflower oil, egg yolks, mustard and vinegar. There is nothing harmful in these products. Then where did this myth come from?

Manufacturers make the sauce harmful in an attempt to save money on high-quality, natural products and increase its shelf life. Commercial mayonnaise contains preservatives, flavor enhancers, flavors and colorings. Instead of natural yolks, egg powder or soy lecithin can be used. Starch, emulsifiers and much more are added that have nothing to do with the classic recipe for this sauce.

Conclusion - you need to learn how to make healthy mayonnaise yourself. It's easy to prepare. An excellent recipe for homemade mayonnaise is offered by the famous presenter Yulia Vysotskaya. It is prepared exclusively from natural, high-quality products.

Mayonnaise recipe from Yulia Vysotskaya

Chicken eggs - 2 pcs.

Dijon mustard - half a teaspoon.

Sunflower oil, refined - 250 gr.

Apple cider vinegar - a tablespoon.

Garlic - 2 cloves.

Sugar - a teaspoon.

Salt - a quarter of a teaspoon.

The products can be whisked. But it’s much more convenient and faster to do this in a food processor.

Separate the yolks from the whites. No protein needed. Place the yolks in a mixer bowl.

Peel the garlic and pound it in a mortar to a pulp, add to the yolks.

Add salt and mustard. sugar and half vinegar. Turn on the mixer and beat. Not long at all, about 10 seconds.

Now it's the turn of the oil. You need to pour it in a very thin stream, whisking constantly. If you beat with a whisk, you will have to add the oil almost drop by drop.

As soon as half the oil has been added, you need to pour in the remaining vinegar. Beat for a few seconds.

Then, without ceasing to beat, gradually add the remaining oil. The mass will begin to thicken very quickly and take on the appearance of your usual sauce.

The most delicious, homemade mayonnaise from Yulia Vysotskaya is ready.

Transfer the mayonnaise into a glass jar and put it in the refrigerator.

The taste of the sauce is very rich, it is aromatic and thick and goes great with foods that you are used to eating with mayonnaise. But at the same time, it does not contain any harmful additives and if you use it only as a dressing. then this will not significantly increase the calorie content of the finished dish.

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Homemade mayonnaise: composition, advantages over store-bought sauce, cooking secrets and popular recipes. Mayonnaise is a concentrated mixture of vegetable oil, egg yolks and various spices. In modern cooking, this delicious sauce, which came to us from France, has long been

Homemade mayonnaise - general principles and methods of preparation Perhaps the word mayonnaise comes from the French word moyeu (one of the meanings of yolk), or maybe from the name of the city of Mahon, the capital of the Spanish island of Menorca, now this is not so important. It is quite possible that it could have arisen anywhere,

Among the sauces used for various dishes, the first place is taken by all of us, our favorite mayonnaise. It is used to season vegetable salads and assorted dishes, added to first courses, baked meat and fish in it, and marinated kebabs and chops. The sauce is suitable for mushrooms and is also an important component of baking. Therefore, the food industry produces a varied variety of this popular product. However, you can make it at home. How exactly, we will now discuss.

The simplest option

How to make homemade mayonnaise so that it turns out delicious? The process is quite labor-intensive, but it’s worth it, believe me! The set of products is as follows: vegetable oil, eggs, vinegar, salt. For every half a glass of oil, you need 1 yolk and a tablespoon of vinegar, a little powdered sugar. Salt is taken to taste.

How to make homemade mayonnaise using this recipe? Pour the yolks into an earthenware bowl or cup and add salt. Take a whisk or spatula and mix them well. Whisk a little. Then add oil (sunflower or olive) little by little, mixing thoroughly with the yolk mixture all the time. Pour in no more than 1 teaspoon at a time. When the resulting mixture becomes homogeneous and thick, it’s the turn of vinegar. Add it and stir again. If the sauce turns out to be thick, you may have a question about how to make homemade mayonnaise more liquid. Just add a little warm boiled water (about a tablespoon).

Some improvements

Everyone has different tastes, and some prefer bland dishes, while others, on the contrary, prefer spicier dishes. If the second option suits you, then proceed as follows. When you put the yolks in a bowl and add salt, add half a spoon (teaspoon) of ready-made mustard. Stir and then pour in the oil.

How to make homemade mayonnaise a brighter color? Add some turmeric powder. And for the pronounced smell of ground ginger. Just be careful not to overdo it! Ratio of ingredients: vegetable oil 68%, fresh yolks 10%, mustard 6.7%, sugar approximately 2.3%, 5% vinegar 11% and about 2% spices.

With a mixer or by hand?

Naturally, when making homemade mayonnaise, using a mixer to beat its components is much more convenient and faster. Or with a whisk. It is more difficult to work with a regular fork. And your hands get tired, and the food mass is not so homogeneous. To prepare homemade mayonnaise with a mixer, follow the following procedure: first turn on low speeds, and then, as foam forms (take the whole egg), they increase. When you start adding oil, turn the device on to maximum. And although gourmets believe that truly delicious homemade Lenten mayonnaise can only be whipped up with your hands, kitchen appliances make life a lot easier for housewives!

French mayonnaise recipe

This type of sauce, like many other culinary delights, came to us from France, a country where they love to eat delicious food and know a lot about it. So they came up with a variety of recipes, each better than the other. For example, they suggest trying to make homemade lean mayonnaise like this: take a fresh chicken yolk (use the white for another dish), 250 g of oil (vegetable, but the French, of course, have olive oil), a third of a tablespoon of vinegar and the same amount of salt , a pinch of hot black pepper. Yes, you will need the finest salt, Extra grade.

So, pour the yolk into a bowl with a round bottom so it will be easier to beat. Observing the order, add salt, pepper, vinegar. The French recipe for making homemade mayonnaise emphasizes that now you should take the whisk and at the same time add oil in very small portions, literally drop by drop. Whisk and dose until your sauce begins to thicken and become light in color. Now don’t be careful, pour the oil boldly. Your sauce will set as expected. The French came up with such a simple recipe for making homemade mayonnaise!

In order for the dish to be 100% successful, gastronomes advise following these rules: the butter should be at the same room temperature as the yolk. Before you start whisking the egg ingredient, let it warm up a little if you just took it out of the refrigerator. To make your homemade lean mayonnaise thicker, the recipe involves adding salt, which affects the consistency of the dish. When the sauce turns out exactly the way you wanted to prepare it, so that it does not liquefy or, on the contrary, thicken, pour a teaspoon of boiling water into the saucepan with the preparation: the mayonnaise, so to speak, will brew. It will no longer change its consistency.

French spicy mayonnaise

You can vary not only the thickness of the product, but also its taste. That's why there are so many brands of sauce. If we talk about the French, they love homemade Provencal mayonnaise with various spicy additives. For example, this wonderful recipe. It is prepared on the basis of a classic sauce and includes the following new ingredients: hard-boiled yolk, 2-3 pickled gherkins, 50-60 g of capers, mustard (a teaspoon) and a little dill, as well as parsley.

How is mayonnaise made at home from these ingredients? You should take only half of the raw yolk, add half of the boiled yolk to it, mashing it thoroughly with a fork. Put mustard (ready) there. But finely chopped dill and parsley, gherkins with capers are placed in vinegar. Otherwise, we make mayonnaise at home as we have already described.

Garlic mayonnaise

And another gift to gourmets from the cheerful French. This recipe for how to make homemade mayonnaise is also an original version of the classic example. It differs only in some components. Firstly, instead of vinegar, add freshly squeezed lemon juice to the dish (one citrus fruit is enough), and secondly, 4-5 large cloves of garlic. So, prepare a standard Provençal. We repeat, replace the vinegar with lemon juice. Crush the garlic thoroughly in a mortar and add to mayonnaise when all other stages of processing the dish are completed. By the way, to improve the taste, include in this recipe an ingredient such as stale white bread, soaked in milk into a paste, and beat it with the rest of the ingredients.

Author's recipes

You can learn how to make your favorite sauce not only from books about tasty and healthy food or special sections of women's magazines. There are many interesting programs on gastronomic topics on TV channels. The famous Yulia Vysotskaya, a recognized expert in culinary art, often takes part in them. The journalist has repeatedly told how she prepares homemade mayonnaise herself. Vysotskaya bases the recipe on the standard version, naturally improving it in various ways.

For example, to stock up on a 700-gram jar of this wonderful dressing for a thousand dishes, as the chef’s sauce is poetically called, you will need the following products: four yolks (raw); a tablespoon of Dijon mustard with its specific rich taste; two teaspoons sugar (replace with powdered sugar); a little salt, half a liter of sunflower oil, two tablespoons of natural apple cider vinegar and, if you like, two or three garlic cloves.

How to make mayonnaise from Vysotskaya

At the first stage, take care of the garlic: peel it, chop it with a knife, even tap the pieces with a pen. Then rub thoroughly with salt. Place the garlic in the bowl in which you will whisk the sauce. Add the yolks, sugar, mustard to it, pour in one spoonful of vinegar for now. All components, as already noted, should be at room temperature, that is, not cold. You can beat with a blender, mixer, or whisk. Start the process with the first drop of oil and pour it in little by little.

When half the volume (approximately 250 g) is in mayonnaise, add a second spoon of vinegar. After this, add more oil. When you have finished whipping the sauce, transfer it to a dry, sterilized jar, cover with a nylon lid and store in the refrigerator. The product has a shelf life of one and a half weeks. Thus, for any holidays, you can always stock up on dressing for all the proposed salads from Olivier salad to those that you think of preparing!

To the already traditional question of how best to beat mayonnaise at home, with a blender or with your hands, Vysotskaya always answers unequivocally: with a whisk, using her own strength! Then, she believes, the product turns out to be soft, airy and thicker.

The main thing is that the container in which the product is prepared is not too wide, but high, and the whisk has a fairly small diameter and fits easily in it. You can add various spices, seasonings, and herbs to the sauce, affecting its color, aroma, and taste. But don't go overboard when experimenting!

What other useful advice does Julia give to housewives doing magic at the stove: if suddenly during the cooking process your mayonnaise curdles when vinegar is added to it, do not rush to groan and throw the product out. Just pour another yolk into another bowl, and then start adding the failed sauce to it, drop by drop. Whisk, then pour in the oil and finish as usual. The dish will turn out just right!

Culinary alchemy: tomato mayonnaise

When we have described the good old classic in its different versions, it’s time to go through the most successful experiments. We advise you to create something mayonnaise-like. For example, sauce with tomato paste (ketchup will also work). Ingredients: 250 g of ready-made homemade sauce, one and a half tablespoons of tomato, sugar and salt to taste, a pinch of ground red pepper. And a little warm boiled water, literally a spoon or two. Dissolve the tomato well in it (by the way, you can replace it with tomato juice and pulp, in addition to ketchup, which also needs to be diluted a little with water!). Add sugar, salt, pepper. Add this additive to the prepared mayonnaise and beat again to obtain a homogeneous emulsion. Yes, it would be nice to combine all this food splendor with dill seeds for a more appetizing aroma of the dressing.

Culinary alchemy: milk mayonnaise

Yes, this happens too. The dairy ingredient is added to it instead of eggs. The substitution does not affect the degree of thickness, and the sauce itself whips up wonderfully. To see this in practice, take fresh milk with a fat content of 2.5 percent 150 g; vegetable oil 300 g; mustard (ready-made, store-bought) 1-1.5 table. spoons and one spoon of lemon juice. Naturally, do not forget about salt and sugar; these ingredients are added to taste.

What is the main secret of this recipe? Products (at room temperature, this is the law for preparing any version of mayonnaise) should be beaten only with a blender. Pour the milk into a bowl, add the butter and process them until you have a smooth, buttery mass. Then add the remaining ingredients and beat until fully cooked. The sauce should be of the desired thickness and homogeneity. It tastes in no way inferior to mayonnaise on eggs, of course, if you did everything right.

Culinary alchemy: cottage cheese mayonnaise

Here is another miracle recipe for making homemade mayonnaise, which was invented as a result of culinary experiments. According to those who have made or tried it, it is incredibly tasty. Whether this is so, see for yourself by preparing such an unusual sauce. What you need for it: naturally, cottage cheese (half a kilogram). Take diet or low fat. Then 100 g of fresh milk and two tablespoons of sunflower oil. Add as much salt and mustard as you see fit. But as spices you will need ground paprika and coriander (a pinch of each component). Place the cottage cheese in a bowl or bowl (blender, mixer). Please note: if it is a little dry, it is better to mince it or rub it through a sieve. Pour in milk (if the cottage cheese is hard, take it a little more than the specified amount), butter, add salt, mustard, and seasonings. And beat until you get the same mayonnaise for which you conjured all these products!