How to make mayonnaise at home

In the past few years, the preparation of sauces at home is gaining special popularity, and this is not surprising. Particularly relevant issue becomes for people with allergies. Shop products are stuffed with all sorts of chemicals, flavors, flavors, and at the heart 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: chicken egg - 2 pcs., Lemon juice - 35 ml., Vegetable / olive oil - 225 ml., Mustard mixture - 30 gr., Black pepper (to the discretion) - to taste, sugar - to taste. , salt - to taste.

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

1. Break eggs into a container, beat from a blender or mixer at medium speed. The mixture should rise 1.5-2 times. If you use a whisk, make them in a circular motion, carefully collecting the composition from the edge of the bowl. Bring the eggs to a uniform state, then proceed to the next stage.
2. Start slowly pouring oil, do not rush. Proceed as follows: add a little, carefully whipped, poured more. Gradually the mixture will change the hue and texture. Ideally, you should have a thick 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 basis 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 mayonnaise will acquire a characteristic taste.
4. After that, add ground pepper, sugar and salt, evaluate the result. When the sauce is corrected by seasoning, pour in a small amount of lemon juice (can be replaced with a 9% solution of table vinegar).
5. After cooking, move the mayonnaise into a plastic container, close the lid and place in the refrigerator.

Practical recommendations

1. The yolk is intensely yellow only in domestic eggs. In cases where store-type eggs are used, the sauce will turn out too light, pale beige. To correct the situation, add a pinch of ground turmeric, it will give mayonnaise a characteristic shade. Do not overdo it, otherwise the sauce will turn unnaturally red.
2. When choosing an oil, give preference to the composition marked “Extra Virgin”, it is an unrefined, completely natural mixture of a cold cycle. As a rule, these oils are quite expensive, they come from Italy and Spain, which sets the appropriate pricing policy.If you can not buy it, buy Russian-made oil. Examine the column "Composition", there should not be components unknown to you.
3. With regard to seasoning, mustard gives the sauce piquancy and spiciness, adding vinegar or lemon juice will acidify the composition a little. Salt requires very little, otherwise the sauce will be spoiled. Instead of sugar, it is desirable to use powder, it dissolves faster, which allows you to create a homogeneous consistency.
4. French chefs (founders of mayonnaise) recommend experimenting with flavors. If desired, you can chop crispy marinated cucumbers into mayonnaise, add chopped olives or olives.
5. In order to mix up the mixture evenly, before adding food, place them on the countertop, the ingredients must “lie down” to the same room temperature. Otherwise, the eggs will be badly whipped when adding oil, and mustard can curl up into lumps.
6. The basis of the sauce is butter and eggs, due to which the mayonnaise turns out to be rich and tasty. It is important to remember forever that eggs significantly shorten the shelf life, and butter, on the contrary, increases it.

Dietary mayonnaise based on sour cream

For cooking you will need: unrefined olive oil - 75 ml., Egg - 1 pc., Sour cream with a 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. Cook the egg, chop the yolk (protein is not required). Mix in a separate container sour cream, lemon juice and apple cider vinegar. Cover the bowl with food film, make 5 holes in it, wait half an hour.
2. After the expiration date, turn on the mixer, set the average or minimum speed, begin to slowly pour in the oil. At the end of the manipulation, put the composition in the refrigerator for a quarter of an hour.
3. Add seasonings to taste (mustard, pepper), add salt. Only after that, stir in the honey and turmeric, controlling the amount. Put mayonnaise in a dark plastic container, send it in the fridge.

Yogurt-based diet mayonnaise

There are several popular recipes that can be used to make mayonnaise at home. Consider each of them in order.

Option number 1

• natural yoghurt (fat content 0.1-1.8%) - 220 gr.
• cottage cheese 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 the quail eggs, cool. Take out the yolks, you do not need proteins.
2. Combine yogurt, cottage cheese and honey in one composition, rub the mixture with a fork until smooth.
3. Crush the yolks in a convenient way, mix them with lemon juice.
4. Dilute mustard powder 20 ml. filtered water, combine with eggs.
5. Mix all ingredients in one composition, beat with a fork, a whisk or a mixer. Move the sauce to a dark container and cover with a lid.

Option number 2

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

Combine mustard with yogurt, pound the mixture with a whisk and add seasonings to taste. Let the sauce stand for 4-5 hours, then proceed with the tasting. Dietary mayonnaise of such a plan goes well with seafood, stewed vegetables and white meat.

Option number 3

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

1. Cook the eggs, remove the yolks and rub them with lemon juice.
2. Add the yogurt, place the ingredients in a blender and mix thoroughly.
3. Pound curd with apple cider vinegar, combine with the rest of the components.
4. Add dried ground tomatoes and mustard, salt. Put the sauce in a lockable container, store in the refrigerator.

Dietary mayonnaise on Dyukan

The sauce can be eaten not only to those people who are on the Dukan diet. Mayonnaise is perfect for all dishes, ranging from scrambled eggs and ending with borscht.

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

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

Variants of mayonnaise for various dishes

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

Carefully read the recipe, then proceed to cooking. Do not forget to salt and pepper the diet sauce. Before mixing the ingredients, leave them to “lie down” at room temperature, keep the proportions, and store the finished mayonnaise in the fridge.

Video: homemade mayonnaise recipe