How to cook homemade mayonnaise: 12 recipes

Mayonnaise gained wide popularity in all countries of the world. This sauce is added to almost all dishes, so many housewives prefer to cook it yourself. The culinary world does not stand still, experts have come up with many variations of homemade mayonnaise. It is obtained from milk, cheese, butter and other products. But first things first.

Traditional mayonnaise

• mustard (any) - 40 gr.
• lemon fresh - 30 ml.
• chicken egg - 1 pc.
• olive oil - 50 ml.
• sunflower oil - 145 ml.
• granulated sugar - 30 gr.
• crushed pepper drip
• fine salt - a pinch

1. To prepare homemade mayonnaise, it is necessary to bring food to room temperature in advance. Prepare a blender, send a raw egg into it and whisk well for 2 minutes.Pour the sugar with salt, add the mustard, pepper, pour in lemon juice.
2. Repeat the whipping operation, dipping the blender into the food bowl. Continue stirring while pouring olive oil and sunflower oil. Add oil slowly to make the composition uniform.
3. You can adjust the consistency of mayonnaise: the more you add sunflower oil, the thicker the sauce will turn out. Beat the blender lasts for 2-3 minutes. Then the mayonnaise needs to be cooled.

Homemade cottage cheese mayonnaise

• fat cottage cheese - 130 gr.
• milk 2.5-3.2% - 65 ml.
• sunflower oil - 70 ml.
• salt - 2 sliver
• mustard - at the discretion
• chicken egg - 1 pc.
• lemon fresh - 10 ml.

1. First make sure that all the ingredients for making homemade mayonnaise are at room temperature. Separate the yolk, protein is not required. You can replace lemon juice with vinegar in the same ratio.
2. Combine curd mass with milk, add chicken yolk. Begin to pour in a thin stream of vegetable oil, stirring with a fork. Now work through the entire contents of the blender until smooth.
3. At the final stage, add a little salt according to the recipe, citrus juice, mustard (optional). Again, stir everything thoroughly and remove the sauce in the cold to cool.

Quail Egg Mayonnaise

• mustard - 10 gr.
• quail egg yolk - 7 pcs.
• nut or sunflower oil - 245 ml.
• lemon fresh - 20-25 ml.
• salt - 2 sliver
• freshly ground pepper - at the end of the knife

1. Separate the yolks from the eggs in advance and let them lie at room temperature. Then mix with half the total amount of oil and whisk well with a blender / mixer for 4 minutes.
2. Enter lemon juice, a little mustard of your choice, salt and pepper. Stir again, start to pour in the remaining amount of oil in small portions.
3. When all components become homogeneous, evaluate the density of mayonnaise. Taste, salt if necessary, pepper. The density can be adjusted by adding oil. Refrigerate before serving.

Thick homemade mayonnaise

• granulated sugar - 30 gr.
• fresh egg yolk - 2 pcs.
• sunflower oil - 270 ml.
• olive oil - 100 ml.
• Apple vinegar or lemon juice - 25 ml.
• salt - at the end of the knife
• pepper - a pinch
• mustard - 25 gr.

1. As in all previous cases, make sure that all products lie at room temperature for a sufficient time. Choose homemade eggs with a bright orange yolk.
2. Prepare a deep bowl in which to mix the ingredients. You will also need a mixer or blender, in extreme cases - a whisk.
3. Separate the yolks from the whites, send the last to a bowl. Season with pepper, salt and granulated sugar, look at the mustard. Beat the contents of the dish until smooth.
4. Now slowly continue to pour olive oil and sunflower oil into the main ingredients. Enter the oil gently in a teaspoon, otherwise they are badly mixed with the egg mixture.
5. Then at the end you can pour in the leftovers, then mix well with a mixer or a blender at high speed. Again, check the consistency of the sauce with oil: the more you add it, the thicker the mayonnaise will turn out.
6. In the final step, add lemon fresh or apple cider vinegar in the same ratio. Beat the sauce again with a blender (mixer, whisk) for 2 minutes. Clean in the fridge for 1 hour, try.

Homemade mayonnaise lean

• lemon juice - 30 ml.
• ground pepper - to taste
• mustard - 10-15 grams.
• salt - to taste
• sunflower oil - 370 ml.
• home-made fat milk - 0.2 l.

1. It should be said in advance that the list of ingredients can be replenished by adding your favorite spices and spices to mayonnaise. So you give the sauce a nice taste.
2. Take care to keep the milk warm, but not hot. Connect it with oil at room temperature, beat with a mixer for 3 minutes until thick.
3. Pour seasoning, pepper, salt. Enter lemon fresh, beat another 2-3 minutes. To make the sauce freeze, you need to send it in the fridge for a while.
4. Homemade mayonnaise can be offered to a child who is already 5 years old. In the sauce there are no chemical impurities and eggs, which in most cases are contraindicated in children.

Mayonnaise with rice for vegetarians

• olive oil (refined) - 0.25 l.
• round rice or long (boil in advance) - 120 gr.
• sugar - to taste
• ground salt - a few pinches
• lemon fresh - 30 ml.
• mustard - 10 gr.

1. After boiling the rice, cool it and place it in the blender bowl.Pour in olive oil, then break down the ingredients until uniform for 4-5 minutes.
2. Enter the mustard, once again all carefully work. In the resulting puree slowly add the remaining oil, continue to beat until smooth and smooth.
3. Season with sugar, salt and lemon juice. Stir and set aside to dissolve all the granules at room temperature.
4. To make the mayonnaise spicy, enter slices of pickled cucumbers, dill or garlic cloves, passed through a press. Let the sauce stand in a cold place before eating.

Milk mayonnaise

• olive oil - 200 ml.
• milk - 210 ml.
• mustard to taste
• salt - in fact
• thickener cream - 7 gr.
• lemon juice - 35 ml.

1. Use suitable capacity. Add butter and milk to it. Turn the components into a uniform substance with a whisk or a mixer.
2. After that, enter the remaining ingredients into the mass. Repeat the manipulation using a household appliance. Beat the food to the desired consistency. Is done. Keep mayonnaise in the fridge.

Pea mayonnaise

• granulated sugar - 20 gr.
• mustard - 25 gr.
• pea flakes - 35 gr.
• vegetable oil - in fact
• water - 175 ml.
• Apple vinegar solution - 25-30 ml.
• pepper - a couple of pinches
• salt - 3 gr.

1. Boil peas to make porridge. Pass through a sieve or chop with a blender to a uniform consistency. If the mass is thick, enter the water according to the recipe.
2. It is important that the gruel resembled kissel in its structure. Cool this mixture naturally. Enter the oil, beat the ingredients for 1.5-2 minutes.
3. In the resulting mixture, enter the sweetener, salt and pepper. Add mayonnaise to mustard, pour in vinegar solution. After combining the ingredients, work the contents with a blender for 2 minutes. Cool, serve.

Mayonnaise with beetroot

• chicken eggs - 2 pcs.
• vegetable oil - 195 ml.
• beet cooked - 50 gr.
• lemon juice - 10 ml.
• granulated sugar - 7 gr.
• salt, pepper - to taste

1. Send eggs and sunflower oil in a deep bowl, beat the food until smooth. For convenience, use a mixer or blender. After that, enter the missing components, except for beets.
2. Repeat the procedure with a kitchen appliance. After the root is boiled, rub it on a fine grater. Add to bulk, beat for some time.The unique mayonnaise is ready to eat.

Garlic mayonnaise

• olive oil - 670 ml.
• garlic - 6 teeth
• lemon juice - 35 ml.
• salt - to taste
• egg yolk - 3 pcs.
• pepper - to taste.

1. Peel the garlic and chop into small pieces. Fry in butter until golden. Simultaneously whisk the egg yolks in a blender, adding salt.
2. Continue whipping the animal product, mixing in the vegetable oil. As soon as the mixture has a thick consistency, add lemon juice.
3. In the meantime, you do not need to stop beating. Manipulation must be carried out at high speed mixer. As soon as the oil is finished, add allspice and add garlic gruel.
4. Beat the components thoroughly, put them in the refrigerator for several hours. During the allotted time, the product will infuse and pick up the necessary taste. Apply the composition to destination.

Mayonnaise with cheese

• sunflower oil - 350 ml.
• chicken eggs - 2 pcs.
• lemon juice - 60 ml.
• mustard ready - 15 gr.
• salt - to taste
• garlic - 3 cloves
• hard cheese - 110 gr.

1. Combine salt, eggs and mustard in a common container. Bring the ingredients to a uniform mass by any available means. As soon as a light froth appears on the surface, add sunflower product to the composition.
2. Keep in mind that when beating components, the oil must be poured in a thin stream. As soon as the mass thickens, pour in fresh lemon juice. Stir again. Peel the garlic and make gruel from the vegetable.
3. Grate the cheese on a fine grater. Add the prepared ingredients to the total mass. Beat the food again until smooth. Put the mayonnaise bowl in the fridge. You can consume the sauce after a few hours.
4. If you want to experiment, you can add different spices or hot chili peppers to the main ingredients, depending on the dish. This way you can create the perfect sauce for a particular dish.

Japanese mayonnaise

• eggs - 3 pcs.
• soybean oil - 200 ml.
• white miso paste - 55 gr.
• Yuzu (lemon) - 1 pc.
• rice vinegar - 17 ml.
• ground white pepper - 4 gr.
• salt - to taste

1. Remove the yolks from the chicken eggs, whip them into a homogeneous slurry. Pour vinegar to the mixture, use a mixer. Beat the components with a kitchen appliance, gradually adding soybean oil.
2. After that, add the miso paste, whipping process is not necessary to stop. Next, wash the Japanese lemon and grate the zest on a fine grater.Add bulk to the main ingredients along with the spices. Beat the food, done.

It is easy to make mayonnaise yourself at home. Enough to get acquainted with the classic technology of cooking product. You can add different spices to the main ingredients. Create the perfect sauce for a particular dish. Please households with unique additives to various products.

Video: delicious homemade mayonnaise in 2 minutes