How to make mayonnaise at home - 8 recipes

This is the most famous sauce, without which many dishes can not do. And if you cook it yourself, then the sauce will turn out much tastier and without harmful additives. Today we will share with you how to make mayonnaise at home.

Classic mayonnaise at home

Ingredients:

• vegetable oil - 0.4 l;
• vinegar - 1 tbsp. a spoon;
• eggs - 2 pieces;
• salt to taste.

Cooking:

1. Prepare a capacious container in which it will be convenient to whip the components with a blender.
2. Measure 400 milliliters of sunflower oil and pour it into the main bowl. If you want, you can replace part of this oil with an olive product. Then the taste of mayonnaise will turn out more interesting.
3. Take 2 eggs and rinse them well with soda. Break them into a small bowl and see that there are no shells. Now they can be added to the oil. The shade of mayonnaise depends on the color of the yolk. The brighter the yolk, the more beautiful the mayonnaise. Therefore, we advise you to take homemade chicken eggs, not store eggs. But if you don’t have the opportunity to purchase the right ingredients, add a little turmeric to the composition. She will give the dish the desired yellowish tint.
4. Measure out one spoonful of vinegar, add it to the main container.
5. Add a little salt.
6. Now take the hand blender and firmly set it to the bottom and only now turn it on. Thus, all the ingredients will cure much faster.
7. Beat mayonnaise until it is completely thickened.
8. Now taste the sauce and add the missing ingredients (like salt).
9. Put the mayonnaise in a jar, cover it with lid and send the sauce to be stored in the refrigerator.

No eggs in milk

Ingredients:

• milk - 0.15 l;
• mustard - 1 teaspoon;
• sunflower oil - 0.3 l;
• lemon juice - 1 tbsp. a spoon;
• salt - 2 pinches.

It is interesting: Dijon mustard

Cooking:

1. Measure in advance 150 milliliters of milk and let it warm at room temperature.
2. Pour the milk into the bowl from the blender.
3. Add oil to it.
4. Take a blender and whisk our sauce at maximum speed. The correct consistency can be achieved with a hand blender.
5. In a thickened mass, add one tablespoon of mustard. It should be normal, without any additives.
6. Add 2 pinches of salt.
7. Squeeze one tablespoon of juice from fresh lemon. Add juice to mayonnaise.
8. Take a blender and choose the minimum speed on it, whisk all components for about 5-10 seconds.
9. Homemade mayonnaise is ready. Taste it, if everything suits you, then transfer the sauce into jars. It can be stored for several weeks.

Lean Pea Mayonnaise

This sauce is very similar to the classic version in consistency and color.

Read also:mayonnaise blender at home

Ingredients:

• dry peas - 4 tbsp. spoons;
• sugar - 1 pinch;
• water - 0.2 l;
• ground pepper (white) - 2 pinches;
• mustard - 2 tsp;
• vegetable oil - 0.2 l;
• vinegar - 1 tbsp. a spoon;
• salt - 1 tsp.

Cooking:

1. Measure out a few spoons of peas, and pour it into a deep plate. Rinse the peas and fill them with clean water. Leave a bowl of water overnight.
2. In the morning, pour the peas into a small saucepan and pour it with clean water. Put the cookware on slow gas and cook the peas until cooked.
3. Pour boiled peas into the bowl from the blender and grind it to a homogeneous consistency. Leave the peas to cool completely.
4. Measure out 200 milliliters of vegetable oil and pour it into a bowl for whipping.
5. Add only 1 teaspoon of pea mass to the oil. Interrupt everything with a blender. It takes about 40 seconds.
6. Add 1 tablespoon of peas again and mix. Repeat this procedure with each serving of the product.
7. Add a little mustard to the sauce and whisk everything again.
8. Now you need to add salt, vinegar, pepper and sugar to the mayonnaise. Beat everything thoroughly. Pepper must be white, because black pepper will stand out in our sauce.
9. Mayonnaise is ready! Transfer it to a convenient container and send it to the refrigerator, where it will thicken and will have the desired consistency.

Vegetarian mayonnaise

Ingredients:

• lemon juice - 1 tbsp. a spoon;
• vegetable oil (rapeseed, olive or sunflower) - 0.16 l;
• mustard - 0.5 teaspoon;
• soy milk (can be replaced with soft tofu, in the same proportions) - 0.08 l;
• salt and sugar to taste.

Cooking:

1. Remove all ingredients from the refrigerator in advance so that they have room temperature at the time of preparation.
2. Pour 80 ml of milk into a special container.
3. Add refined oil to it.
4. Put the maximum speed on the blender and beat our sauce for about 60 seconds.
5. Now gently lift the blender up so that the mayonnaise completely whips.
6. Add mustard and lemon juice to the sauce. Kill everything again.
7. Add a little salt and add a pinch of sugar. Mix everything again.
8. Mayonnaise sauce is ready. Season them with salads or add to other dishes.

Provence at home

Ingredients:

• egg - 1 piece;
• lemon juice - 1 tsp;
• mustard - 0.5 tsp;
• salt and sugar - 1 pinch;
• vegetable oil - 0.1 l.

Cooking:

1. Break one egg into a blender bowl.
2. Add to it 100 milliliters of sunflower oil.
3. Cut half a lemon and squeeze a spoonful of juice out of it.
4. Take a submersible blender and set it to medium speed. Beat the sunflower mass for about 60 seconds.
5. Now add sugar, mustard and salt.
6. Whip the sauce at the same speed for about 30-60 seconds.
7. The mayonnaise is ready, put it in a container and send it to a cold place. After 4 hours, the sauce will be ready to eat.

From cottage cheese

This is a diet recipe, so those who care about their weight will like it.

Ingredients:

• cottage cheese (fat-free) - 3 tbsp. spoons;
• mustard - 0.5 tsp;
• kefir - 3 tbsp. spoons;
• ground pepper - on the tip of a knife;
• eggs - 2 pieces;
• salt - 1 pinch;
• lemon juice - 6 drops.

Cooking:

1. Rinse the eggs, put them in a pan. Pour a batch of cold water.
2. Place the pot on medium heat.
3. When the water begins to boil - detect another 10 minutes.
4. After the specified time, the eggs will be ready.
5. Pour boiled eggs with cold water.
6. Break the eggs and remove only the yolk from them. Proteins in this recipe will not come in handy.
7. Put both yolks in a bowl and mash them with a fork.
8. Add cottage cheese and kefir to the eggs.
9. Take a blender and whisk everything.
10. Make a small incision in the lemon and drip 6 drops of juice into the curd mass.
11. Add salt, mustard and pepper to the rest of the ingredients.
12. Beat everything until the desired consistency. Try the mayonnaise to taste, adjust the salinity.
13. Transfer the sauce to a convenient container and refrigerate. This mayonnaise can be stored for several days.

Garlic mayonnaise

Ingredients:

• lemon - 1 piece;
• olive oil - 0.35 l;
• eggs (we need only yolks) - 2 pieces;
• sea ​​salt - 1 pinch;
• garlic - 3 cloves;
• ground pepper - 1 pinch.

Cooking:

1. Peel 3 cloves of garlic. Cut each in half.
2. Place the frying pan on medium gas and grease it, using a silicone brush, with olive oil.
3. Put the garlic on a hot pan.
4. Reduce heat, fry garlic until golden brown.
5. Set aside the pan and let its contents cool.
6. Rinse the lemon and roll it slightly on the cutting board with your hand, so that it becomes softer and juice is easily squeezed from it.
7. Now cut the lemon, squeeze the juice into a separate container.
8. Break 2 eggs into a small bowl, do it carefully so as not to damage the components. Separate the yolks: 1) Take an ordinary plastic bottle and unscrew the cap. 2) Press a little on the walls of the bottle and substitute the neck to the yolk. 3) Release the edges of the bottle, along with the air, the yolk also gets inside. 4) Put it in the blender bowl.
9. Add salt and pepper to the yolk.
10. Beat the ingredients with a mixer.
11. Add a spoonful of olive oil, whisk everything. Add oil gradually until the mayonnaise thickens.
12. Now pour the lemon juice in small portions. Constantly taste the mayonnaise so that it does not turn out sour.
13. In a separate container, grind the garlic and the oil on which it was fried.
14. Add garlic to the sauce, mix everything.
15. Mayonnaise is ready! Serve it with meat and potato dishes.

From quail eggs

Ingredients:

• quail eggs - 4 pieces;
• salt - 1 pinch;
• quail yolks - 4 pieces;
• white pepper, ground - on the tip of a knife;
• Dijon mustard - 1 teaspoon;
• olive oil - 0.2 l;
• lemon juice - 2 tbsp. spoons.

Cooking:

1. Break 4 quail eggs, pepper, mustard and salt into a deep bowl.
2. Squeeze 2 tablespoons of juice from the lemon, add it to the rest of the ingredients.
3. Separate the yolks: 1) Take a small tea strainer and place it over a plate. 2) Break the quail egg over the strainer. Protein should immediately drain into a plate, and the yolk should remain on the surface.
4. Transfer the yolks to the main container.
5. Beat all the ingredients with a blender or mixer.
6. Now take the olive oil and directly while whipping, add it dropwise to the blender bowl.
7. When the sauce thickens a little, you can pour olive oil in a thin stream. Beat the sauce to the desired consistency.
8. If suddenly your sauce begins to separate, add a spoonful of boiled water to it.
9. Transfer the finished mayonnaise to a resealable container and send to the refrigerator.

We have presented you with many simple and interesting recipes. Now you can definitely make mayonnaise at home. Do not be afraid to experiment and add various additions to the sauce. Cook with love!