This cold sauce can be called the most popular. It is used independently for dressing salads or is included in various recipes for first, second courses and even desserts (pastries). Therefore, every housewife who cares about the quality of the family’s nutrition must certainly master the classic recipe for homemade mayonnaise.

Classic recipe in a blender

The preparation of mayonnaise will take a negligible amount of time (literally 2-3 minutes), but the taste of home-made dressing will force you to delete the store sauce from your shopping list for a long time.

List of products used:

  • 1 egg
  • 200 ml of vegetable oil;
  • 20 ml of lemon juice or vinegar;
  • salt, sugar and mustard to taste.

Serial Technology:

  1. Drive an egg into a glass for a submersible blender or a half-liter jar; do this carefully so that the yolk retains its integrity. Sprinkle with salt and sugar on top to taste, pour oil.
  2. Press the yolk to the bottom of the glass and turn on the device.After a few seconds, a white mass begins to appear at the bottom, then the leg can begin to slowly lift up to capture small new portions of oil.
  3. When all the butter has beaten, add lemon juice (vinegar) and mustard, continue to beat the dressing again to the desired density and glossy shine. Put the finished mayonnaise in a glass container and refrigerate for stabilization.

If something went wrong and the mayonnaise stubbornly does not want to thicken, you just need to take a new egg and begin to beat it, pouring the failed sauce instead of butter. This method will help save the dressing and the products will not go to the bin.

Cooking with mustard

In the traditional composition of the French sauce there is no mustard. It is added to mayonnaise, which we know as Provence. You can prepare such dressing on whole chicken eggs, yolks or on quail eggs.

The ratio of components of mayonnaise to mustard is as follows:

  • 3 quail eggs;
  • 130 ml of refined sunflower oil;
  • 10 ml of lemon juice;
  • 10 g of mustard;
  • salt, sugar.

Serial Technology:

  1. Beat eggs with salt and mustard until smooth. Then, literally drop by drop, start injecting oil. When the plant base is combined with eggs in a homogeneous emulsion, it is fashionable to increase portions of oil poured in one go.
  2. Once the mayonnaise has the desired consistency and density, pour in the lemon juice and mix. If there is no citrus at hand, it can be replaced with apple, wine, balsamic or, at worst, table vinegar.

Classics of the genre with lemon

Chemistry opponents will enjoy using freshly squeezed lemon juice instead of vinegar. It is worth noting that in any recipe for this sauce, these two products are interchangeable, and the ratio of vinegar and juice is 1: 2.

To make homemade mayonnaise on yolks with lemon, take:

  • 1 chicken yolk or 4 quail;
  • 198 ml of oil (olive or sunflower);
  • 5 g of sugar;
  • 10 ml of lemon juice;
  • 5.5 g of salt;
  • 3.5 g mustard powder;
  • 1.5 g of ground black pepper.

Serial Technology:

  1. In a tall glass, mix the yolks with all the ingredients except the butter and lemon juice in a blender. The mass should lighten and slightly increase in volume.
  2. After that, add 15-20 ml of oil, mixing everything with a blender until the mixture is completely emulsified.
  3. Pour lemon juice into the thickened sauce, mix, taste, if necessary, adjust the relish of the dressing according to your preferences.

The amount of oil in mayonnaise is a very arbitrary value. It can be put more than specified in the recipe, then a thicker and higher-calorie product will come out, and if its quantity decreases, the sauce will be thinner and less nutritious.

Vegetarian Mayonnaise Blender

More materials:mayonnaise at home

One of the ingredients of mayonnaise is eggs or yolks, which are not allowed for eating by vegans or fasting people, but without animal products, you can create a delicious homemade sauce by taking:

  • 30 g of corn starch;
  • 150 ml of water;
  • 10 g of ready mustard;
  • 10 g of sugar;
  • 10 ml of vinegar;
  • 3 g of salt;
  • 200 ml of vegetable oil.

Serial Technology:

  1. First you need to brew starch. To do this, stir it in 50 ml of cold water, and boil the rest of the liquid. Pour starch into boiling water with a thin stream, stir and quickly remove from the stove. Allow brewed starch to cool.
  2. Put starch and other components of the sauce in the bowl of the submersible blender, carefully pour the oil from above. Next, immerse the blender at the bottom and begin mixing at medium speed, then lowering it, then raising the device leg in the bowl. Punch the finished mayonnaise again with a blender at high speed. Https: //www.youtube.com/watch? V = E2cO90KZ10w

With garlic

Eggs and vegetable oil are the basis of the sauce, which can be supplemented and varied with various spices, seasonings and even products (for example, dill, cheese, slices of olives, garlic).The garlic and cheese dressing recipe below will ideally complement not only salads, but also meat and fish.

To prepare it, you must prepare:

  • 1 egg
  • 130 ml of refined oil;
  • 12 g of garlic;
  • 20 ml of vinegar;
  • 20 g of hard cheese;
  • 3 g of salt;
  • 3 g of sugar.

Serial Technology:

  1. Break the egg into a glass for beating, add garlic through a press, salt and add sugar. If you beat the mayonnaise with a mixer, then pour the oil in a thin stream, and if with a blender, then pour everything on top immediately and beat, as in the classic recipe.
  2. Pour vinegar into the thickened mixture and add small cheese chips. Stir the sauce with a spoon, if necessary, you can beat again with a mixer or blender. At the same stage, you can adjust the taste by adding salt, sugar or vinegar.

Mixer recipe from Julia Vysotskaya

Julia Vysotskaya, while whipping homemade mayonnaise, prefers to use a hand whisk or mixer. First, it is worth preparing the sauce in the exact proportions indicated in the recipe, and next time try to change the ratio to your liking:

  • 4 yolks;
  • 12-18 g of garlic;
  • 3.5 g of salt;
  • 20 g of Dijon mustard;
  • 10 g of sugar;
  • 40 ml apple cider vinegar;
  • 500 ml of olive oil.

Serial Technology:

  1. In a mortar, mash the peeled cloves of garlic and salt with a pestle in a pulp. Then put them in a bowl for whipping, add to them the yolks, mustard, sugar and half the norm of vinegar. Foam everything with a mixer for 5-7 minutes.
  2. After that, you can start adding oil. It should be poured in a thin stream, while continuing to whip the sauce with a mixer. When ½ of the oil is intervened, add the remaining vinegar and continue cooking. Beat the mayonnaise for a long time so that it does not thicken too much. Https: //www.youtube.com/watch? V = ngFF1ThGGrI

How to make cottage cheese

This version of homemade mayonnaise can be found under the name "Swiss". It is better to choose cottage cheese for this sauce not grainy, but soft, pasty. As for its fat content, absolutely any is acceptable.

The sauce includes:

  • 200 g of cottage cheese;
  • 80 ml of milk (or a little more, less);
  • 2 chicken yolks;
  • 80 ml of vegetable oil;
  • 30 g mustard;
  • 20 ml of apple cider vinegar (or table vinegar 6%);
  • salt.

Serial Technology:

  1. In the bowl with cottage cheese, send the yolks, and pour the milk. Grind these ingredients with a blender into a homogeneous mass.
  2. Then pour in a thin stream of vegetable oil (it is permissible to use sunflower, olive or both species, taken in equal proportions). After stir in mustard, vinegar and salt.
  3. If the dairy product was granular, then for greater smoothness, the sauce should be wiped a couple of times through a fine-mesh metal sieve. Ready homemade mayonnaise on cottage cheese should be stored in the refrigerator for no longer than 4-6 days. Https: //www.youtube.com/watch? V = w7i3prByI_o

Homemade mayonnaise with vinegar

Many housewives, fearing salmonella, hesitate to cook mayonnaise on their own, using raw eggs as a basis. But boiled yolks are also suitable for cooking this sauce. As a device for mixing the ingredients you will need a mixer, the products that will be needed during the cooking process are:

  • 4 eggs;
  • 400 ml of vegetable oil;
  • 20 ml of vinegar;
  • 7 g of salt;
  • 5 g sugar;
  • mustard to taste.

Serial Technology:

  1. Boil water in a saucepan, dip eggs in it and cook for 10 minutes. Then drain the boiling water, fill everything with ice water;
  2. When the eggs have cooled, carefully remove the yolks, transfer them to a bowl for whipping, add salt and sugar and mash the mass with a fork.
  3. Pour in half the oil and begin to whisk at high speed until lightened. When the mass is transformed into mayonnaise, pour vinegar, stir it with a spoon. This ingredient will make the sauce brighter.

Switch on the mixer again and add the remaining oil in a thin stream. Add mustard to the prepared thick and stable mixture and stir it with a spoon. Mayonnaise is ready.

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