Mayonnaise at home with a blender - 8 recipes

The main components of mayonnaise are vegetable oil and eggs. Store product is recommended to be stored at a temperature not exceeding 18 degrees from 45 days to 6 months. To achieve such long-term storage, chemical preservatives are included in its composition. But you can eat a sauce beloved by many and without harm to health, because from natural products mayonnaise at home with a blender can be prepared in just a few minutes.

Classic mayonnaise at home

To prepare the most popular French sauce, known to many as mayonnaise, you will need:

• 1 chicken egg;
• 250 ml of refined vegetable oil;
• 15 ml of lemon juice;
• 10 g of ready mustard;
• salt, sugar, black pepper and other spices to taste.

To make mayonnaise at home, you will have to spend no more than five minutes of time, but for everything to work out you need to clearly follow the cooking instructions:

1. Break the egg into a deep glass (for example, from a blender) and beat it until smooth.
2. Then begin to introduce refined oil in small portions, while continuing to whip the mass with a blender. First you need to add only ¼ teaspoon, and when half the butter is already whipped with the egg, you can add one tablespoon at a time.
3. The mass beat well and thickened - it's time to add salt, sugar, lemon juice and other spices. Beat everything up again. Try, if you need to adjust the taste, adding sweets, salt or other spices, beat again and the mayonnaise is ready.

The cooking sequence may be a little different: pour oil in a glass, add all the ingredients, beat the egg, and then gently press the egg with the blender nozzle to the bottom and begin to beat, as the mass thickens, raise the nozzle. This method of preparation requires some skill.

From quail eggs

Quail eggs are much more useful than chicken eggs, since the content of vitamins A, B1, B2 in them is two to three times higher, so they can become the basis for vitamin mayonnaise, which will include:

• 6 quail eggs;
• 100 ml of vegetable oil;
• 10 g of mustard;
• 7 g of ground black pepper;
• 10 ml of lemon juice;
• 4 g of salt;
• 4 g of sugar.

How to cook quail eggs mayonnaise step by step:

1. At high speed, beat the quail eggs with salt, mustard, sugar and ground pepper for about one minute with a blender.
2. Continuing to work as a blender, begin to introduce a teaspoon of vegetable oil, then its amount can be increased to 1-2 tablespoons.
3. Pour lemon juice into a practically ready whipped sauce and mix until smooth.

Vegetarian Mayonnaise Blender

Mayonnaise is an oil-in-water sauce of emulsified vegetable oil.

Most often, eggs act as an emulsifier, but even without them you can cook a delicious and thick homemade mayonnaise, which will require:

• 300 ml of refined oil;
• 100 ml of aquafaba (you can replace 150 ml of soy milk);
• 20-30 g of ready mustard;
• 30-45 ml of lemon juice (or wine vinegar);
• 5 g of salt;
• 3-5 g of sugar;
• spices to taste.

Cooking method:

1. In an appropriate sized container, mix the oil and the aquafab (soy milk). Then beat the mixture in a few minutes with a submersible blender in a bubbling emulsion.
2. Add the remaining components of the sauce and continue whisking at high speed until the desired consistency is achieved. The result is almost half a liter of delicious vegetarian mayonnaise.

How to make Provence at home?

No matter how many new names are full of mayonnaise packaging labels, most housewives prefer Provence. His GOST from 1950 suggested the presence of such ingredients in the sauce: vegetable oil, fresh egg yolks, 5% vinegar, prepared mustard, sugar, salt and spices.

There was no starch, thickeners, flavorings and preservatives in its composition, so it is tastier and easier to cook your favorite Provence yourself.

• 150 ml of refined oil;
• 2 yolks of chicken eggs;
• 10 g of ready-made mustard;
• 15 ml of table vinegar;
• 5 g of sugar;
• 2-3 g of salt.

Working process:

1. Drive the yolks into a half-liter jar, add sugar, salt and add mustard. Beat this mass until smooth and completely dissolve all salt and sugar crystals.
2. Further, continuing to beat the mass with a blender at high speeds, introduce all the vegetable oil in small portions. Pour vinegar into a ready-made mayonnaise and beat for about one more minute. To prevent the mayonnaise from exfoliating, all ingredients must be at the same temperature. It can be just room, or you can cool the yolks and butter so that the sauce whips faster.
3. Directly in a half-liter jar, in which the mayonnaise was prepared, put it in the refrigerator for several hours so that it thickens, and then you can already use it for dressing salads and preparing other dishes.

Original Garlic Mayonnaise

The original mayonnaise with garlic aroma and juicy greens is perfect for the chicken baked in the oven. This recipe uses basil and parsley, but you can take any other herbs to your liking.

List and amount of ingredients:

• 1 egg
• 200 ml of refined oil;
• 10 g of parsley;
• 10 g of basil;
• 12 g of garlic;
• lemon juice and salt to taste.

Cooking sequence:

1. Shake the chicken egg with a fork until smooth and pour it into a glass for a hand blender. Then beat the egg with a blender with a nozzle for making cocktails (whorl), gradually pouring vegetable oil and lemon juice.
2. Add garlic, crushed herbs, finely chopped greens, salt and spices into the airy thick mass, mix thoroughly with a spoon.

Homemade, no eggs

Homemade mayonnaise without eggs can be not only lean, but also cooked in cow's milk.

To make 500 ml of this sauce, you will need the following products in such proportions:

• 300 ml of oil;
• 150 ml of milk;
• 20 g ready mustard;
• 5 g of salt;
• 30 ml of lemon juice or table vinegar;
• 3-4 g of sugar.
• spice.

Stage-by-stage preparation:

1. Turn the butter and milk with a hand blender into a white emulsion. It will take just a few seconds.
2. Add salt, lemon juice and mustard to the resulting mixture. Beat everything for about two minutes using high speed. The mass should thicken.
3. At the last stage, add sugar and spices. Beat everything up again. Ready to send mayonnaise for several hours in the cold.

Step by step recipe for cottage cheese

Mayonnaise is a fairly high-calorie product, but this does not mean that people who are on a diet or are watching their weight should refuse salads seasoned with this sauce. You can always find a lighter dietary alternative, and, for example, make mayonnaise at home from cottage cheese.

For him, you will need to take:

• 200 g of cottage cheese;
• 2 yolks;
• 60 ml of milk;
• 60 ml of sunflower or olive oil (you can take their mixture in equal proportions);
• 20 g of ready mustard;
• 15 ml of lemon juice or apple cider vinegar;
• salt to taste.

Algorithm of actions:

1. In a blender, beat the cottage cheese, yolks and milk into a homogeneous smooth mass.
2. Continuing to beat the cottage cheese, pour oil in small portions. Then add the remaining ingredients and mix well.
3. If the cottage cheese was dry and grains remained in the mayonnaise, the sauce can be grated through a fine sieve.

Keep cottage cheese mayonnaise, like any other home-made origin, you need only in the refrigerator from 3-4 days to one week.

With vinegar

Lemon juice is added to mayonnaise to enhance the taste, but it can be replaced with vinegar. The taste of the finished gas station will not only not suffer from this, but on the contrary will become richer and richer. The main thing is not to take a regular table, but instead use balsamic, apple or wine vinegar.

Composition of mayonnaise with vinegar:

• 2 raw chicken eggs;
• 250 ml of refined vegetable oil;
• 5 ml of balsamic vinegar;
• 5 g of salt;
• 5 g of sugar;
• 3 g allspice.

Cooking:

1. Beat eggs with all other ingredients (except butter) with a hand blender until smooth.
2. Then pour refined oil into five to six strokes without stopping whipping at maximum speed.
3. When the dressing acquires a thick and viscous consistency resembling sour cream, transfer it to a glass jar and refrigerate for half an hour in the refrigerator.