How to make mayonnaise at home using a blender. How to make mayonnaise at home

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How to make delicious homemade mayonnaise? How to make sure that the sauce does not separate and beats well, so that it turns out thick and homogeneous? It’s very simple - you just need a blender, following the order of adding the ingredients and just 5 minutes of your time. Today you will learn how to make mayonnaise with a blender at home - a step-by-step recipe and strict adherence to the tips will guarantee results the first time!

Why is homemade sauce better than store bought?

Mayonnaise prepared by yourself differs from store-bought mayonnaise in its natural taste, special tenderness and lightness. Due to thickeners and starch, the purchased product is more viscous, its consistency is denser and heavier.

Homemade mayonnaise:

Natural and safe - contains only natural products, without flavor enhancers, “eats” and other chemicals;
Quick to prepare - it will take literally 5 minutes, that is, less time than a trip to the store will take;
Unique - its taste and consistency can be changed by each housewife at her own discretion.

It is better to prepare mayonnaise yourself, then you will definitely be sure of its composition and harmlessness to the body. And don’t worry about the shelf life - the sauce will keep well in the refrigerator for 3 to 5 days (the fresher the eggs, the longer the shelf life).

Blender or whisk?

Making homemade mayonnaise using a blender is a pleasure! Just a couple of button presses, and the thick sauce can already be used to dress all kinds of salads, as a marinade or as a base for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.

Another thing is a blender. It will eliminate the need to stir food for a long time and persistently until smooth, whitened and thickened, and splashes will not fly throughout the kitchen. Even the simplest model, not equipped with high speeds and special attachments, will do. If there is no bowl for an immersion blender, then you can use another dish - a tall glass or a container of small diameter, narrow and tall, with sides. It is very important that the “leg” of the device grips most of the dishes, then everything will whip up quickly and 100% will not separate.

Choose high-quality and always fresh products. Chicken eggs must be selected, from a trusted manufacturer, and must be fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it’s quite possible to use a whole egg, so that later you don’t have to think about where to put the remaining whites.

Mustard can be any kind, hot or mild, smooth or grains. It is more convenient to use a ready-made product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.

Lemon juice is ideal for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If there is suddenly no lemon in the refrigerator, then it can be replaced with table, apple or wine vinegar - the amount is selected individually, some of the vinegar can be poured in at the initial stage, and the rest at the very end of cooking, adjusting the acid to your taste. As a standard, 0.5 to 1 tsp is added to 1 egg. vinegar.

It is best to use vegetable oil as the main component, which must be refined and odorless. Olive oil has a special taste, so if you decide to add it to the sauce, use it not as a base, but in a mix with sunflower oil: the ratio per 150 ml of sunflower is 50 ml of olive. Then the mayonnaise will not be too sharp, with a barely noticeable, noble bitterness in the aftertaste.

Three rules for delicious mayonnaise

Good mayonnaise can only be made from foods at room temperature, so be sure to remove everything you need from the refrigerator in advance.
Do not disturb the order of adding the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add butter at the very end.
Always add vegetable oil in small portions and only into a well-beaten egg mixture, then the mayonnaise will not separate.

The thickness of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you pour into it. The more oil you add, the thicker the sauce will end up. If you “overdid it” and the mayonnaise turned out to be too thick, you can dilute it with 2-3 teaspoons of boiled water.

Ingredients

selected chicken egg 1 pc.
table mustard 1 tsp.
sugar 1 tsp. incomplete
table salt 1/3 tsp.
lemon juice 1 tbsp. l.
refined vegetable oil 200 ml

How to make mayonnaise with a blender at home

Products should be warm, at room temperature. I wash large eggs with warm soapy water to remove the risk of salmonellosis. I beat it into the blender bowl (or into another narrow and tall container).
I add salt and sugar. You will need 1 large pinch of salt, 1 small teaspoon of sugar.
I put ready-made mustard from a jar - I add 1 heaped teaspoon. If you are cooking for the first time, then first add 0.5 spoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your taste.
I place the immersion machine in the bowl so that the blender rests properly on the bottom. For what? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
I start beating the mixture at low speed. All components will combine and a soft foam will form.
I add lemon juice (or vinegar, but in smaller quantities). You can squeeze the lemon directly into the bowl, as long as there are no seeds in it. Beat again on low speed to combine the lemon juice with the other ingredients.
As you can see in the photo, the amount of foam will increase, covering almost the entire blender stem. This means you can gradually add vegetable oil.
Little by little, literally 1 tablespoon at a time, I pour in the oil, without ceasing to work with the blender. As soon as a portion of butter has combined with the beaten egg mixture, add the next one and so on until the sauce thickens - in general the process will take no more than 2 minutes.
I transfer the finished sauce to a gravy boat or a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.

This is the easiest homemade mayonnaise recipe. You can use a blender to prepare it with all sorts of additives: garlic, pepper, olives, capers, and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can turn out. Enjoy your meal!

Natural healthy mayonnaise can be prepared at home. Even a novice housewife can cope with the culinary task. A recipe with a photo of homemade mayonnaise will help you understand step by step how to prepare a delicious product with a blender. The choice of a suitable recipe is often based on the characteristics of the composition, which should be healthy and nutritious.

Classic recipe

This mayonnaise recipe with photos will explain step by step how to prepare a classic product, while maintaining all the beneficial properties.

Ingredients:

2 eggs;
400 milliliters of vegetable oil (sunflower + olive);
a teaspoon of mustard and lemon juice;
a pinch of sea.

Cooking method:

Initially, 2 eggs are broken into a deep blender container or into a mixer bowl. Beat.
Add salt, lemon juice, and mustard to the egg mixture. If desired, the amount of ingredients added can be changed to suit your taste preferences. Beat the eggs with additional ingredients until smooth.
Now refined sunflower oil is gradually added. As a result, the liquid will turn into a white-yellow emulsion. The sauce will begin to become thick and white. If you add more vegetable oil, you can prepare a fairly thick mayonnaise sauce. It is advisable to monitor the consistency of the product. They stop adding vegetable oil until they reach the desired consistency. Then extra virgin olive oil is used, as this is what will give the product a piquant taste.
At the end, the product must be tried. If you notice the taste of oil, you can dilute the product with lemon juice and mustard. If the finished product turns out sour, add sugar. If the product turns out salty, you can add a small amount of oil. The main task is to focus on personal taste preferences.

This homemade mayonnaise is considered one of the healthiest and most delicious.

Egg yolk mayonnaise

This product is prepared using egg yolks. It is advisable to beat the yolks with a mixer to obtain a delicate mayonnaise consistency.

Ingredients:

1 egg yolk;
half a teaspoon of mustard;
a pinch of sugar and salt;
half a teaspoon of natural lemon juice;
100 milliliters of olive oil.

Cooking method:

At the very first stage, beat one egg yolk with a whisk. It is beaten with mustard, salt, sugar.
Olive oil is gradually poured into the resulting homogeneous mass. It is advisable to add oil gradually. It is advisable to carefully monitor the consistency of the mayonnaise. The product will be ready if the mixture sticks to the whisk.
Mayonnaise sauce can be made light, but not white. To do this, add a small amount of lemon juice, balsamic or apple cider vinegar.

This mayonnaise sauce deserves the attention of fans of proper nutrition. Correctly selected products will allow you to prepare high-quality healthy mayonnaise.

Recipe without mustard

Sometimes you can make mayonnaise without mustard. The main task is to correctly select all the ingredients and focus on the consistency of the product.

Ingredients:

125 milliliters olive oil;
1 raw egg yolk or 4 quail egg yolks;
a tablespoon of wine vinegar or lemon juice;
a teaspoon of sugar;
half a teaspoon of salt.

Cooking method:

Initially, take porcelain dishes. I pour the egg yolk into it and add salt. Beat the yolk with a whisk.
Then continue to stir constantly. Add olive oil gradually (about a teaspoon at a time). Each time, beat the mixture until smooth. After the mass becomes thick, add vinegar or lemon juice.
Then everything is thoroughly stirred. This mayonnaise can be prepared using quail eggs. It will turn out even more useful than initially.

Lenten mayonnaise sauce

This mayonnaise is prepared without eggs. All products are allowed for consumption during fasting.

Ingredients:

half a glass of soy milk and vegetable oil;
a teaspoon of sugar, mustard, lemon juice;
a pinch of salt.

Cooking method:

Beat the ingredients in a blender, mixer or whisk. Initially, milk is mixed with sugar, salt, and mustard.
At the next stage, vegetable oil is gradually added.
At the very end, add a few drops of lemon juice.
This homemade mayonnaise with mustard recipe can be prepared. As a result, mayonnaise will be lean and tasty at the same time.

Milk mayonnaise sauce

This mayonnaise is prepared without lemon and eggs. Milk replaces eggs. In addition, there is no lemon flavor, so the product is tender and has a long shelf life.

Mayonnaise with vinegar and milk will certainly join the list of the best vegetarian products.

Ingredients:

half a glass of milk;

150 milliliters of sunflower oil;
5 grams of mustard;
10 grams of granulated sugar;
salt;
a little vinegar.

Cooking method:

Initially, fresh milk is mixed with salt and sugar until completely dissolved. Then continue to beat while adding oil.
After obtaining a thick, homogeneous mixture, add mustard and vinegar.
Such an easy recipe can be appreciated by fans of proper nutrition.

Mayonnaise can be successfully prepared at home. The most important thing is to take into account the basic principles of preparing mayonnaise:

Fresh ingredients at room temperature are used to prepare mayonnaise.
Spicy mayonnaise can be made by using mustard powder instead of traditional mustard.
Olive oil can be combined with sunflower oil to reduce the cost of the product and prevent unwanted bitterness.
The thickness of mayonnaise depends on the amount of sunflower oil. If the product is very thick, you can add a little warm water.
Mayonnaise can be stored for 3-5 days in the refrigerator. Every day the beneficial properties will be lost and the quality of the product will deteriorate. For this reason, it is recommended to make small portions of the product.

Mayonnaise prepared at home can be low-calorie and healthy. In addition, the ease of preparation will be appreciated even by novice and busy housewives.

Let us immediately note that the recipe for homemade mayonnaise in a blender is very easy to follow. It prepares quite quickly and is not troublesome. We will tell you step by step and show you how to make delicious Provencal mayonnaise.

Ingredients:

Whole egg (the yolk does not need to be separated from the white) 1 piece.
Vegetable oil 200 grams.
Mustard 0.5 or 1 teaspoon (classic Provençal is prepared with mustard, but this ingredient can be omitted if desired).
Vinegar or lemon juice 1 tablespoon
Sugar 0.5 - 1 teaspoon.
Salt to taste (approximate amount - on the tip of a spoon).

Homemade mayonnaise in a blender turns out very tasty. Before preparing homemade mayonnaise, the egg must be washed well, preferably with soap. If the eggs are just out of the refrigerator, then they need to be brought to room temperature, otherwise the mayonnaise may not work. For your convenience, we post a detailed recipe with photos and videos.

Place a whole egg in a blender bowl; you can add mustard, sugar and salt at once. But I usually do this after the mayonnaise has whipped to a thick texture.
Turn on the blender and carefully pour in refined vegetable oil through the top hole in a thin stream. If the required amount of oil has been poured out and the mayonnaise still does not work out, continue adding vegetable oil.
The last step is to add vinegar or lemon juice and stir again for a few seconds. I usually don't add either because I don't like the sour taste.

Mayonnaise at home using a blender, step-by-step recipe, which we have just described is profitable to prepare. You can also experiment with spices and discover new facets of taste. It is especially beneficial when, in the midst of cooking, you need mayonnaise, but you don’t have it on hand. Fortunately, every housewife has eggs and vegetable oil in her refrigerator. You will spend only three minutes preparing it, and you won’t need to run to the store to get it.

The basic rule: once you decide to make homemade mayonnaise in a blender yourself, you don’t need to skimp on oil! You won’t be able to miss the moment when the mayonnaise begins to thicken, and the blender begins to make a more muffled noise, and the contents of the bowl instantly turn white.

Homemade mayonnaise, made at home, without preservatives, which means it is advisable to store it in the refrigerator for no more than three days in a glass container with a tightly closed lid.

Egg yolk recipe

The recipe for mayonnaise at home with only one yolk is practically no different from the recipe with a whole egg. The only difference is the taste, which, by the way, will definitely have to be mixed with lemon juice or vinegar. But here, as a rule, everyone follows their own preferences.

The egg yolk mayonnaise recipe will require a little less oil, just follow the blending process. Once the contents acquire a white, thick texture, you should stop.

Working on mistakes or why mayonnaise does not thicken

Making mayonnaise at home is of course easy, but you may find that the whipped mass does not thicken. This means that the cooking technology is broken. Therefore, it is necessary to follow the instructions exactly.

Not enough vegetable oil. It often happens that for some reason the quantity stated in the recipe is not enough. So be sure to prepare a little extra. After all, sometimes, in order to successfully make mayonnaise, a few milliliters are not enough.
The oil was not poured in a thin stream, but immediately placed into the bowl. This is not worth doing. All the salt lies in the gradual addition of this capricious ingredient.
They added vinegar not at the end, but at the beginning. This is also a gross violation of technology, which can affect the outcome.
It is impossible to make homemade mayonnaise in a blender using unrefined vegetable oil. Unrefined olives of good quality are allowed, but cheap ones made from sunflower seeds are not.

Now you know how to make mayonnaise at home, all that remains is to take care of the quality of raw eggs. How to check eggs for freshness? Pour water into the bowl and lower them to the bottom, remember, fresh ones will never float up. If something does come up. Moreover, the blunt end is up, which means it is not suitable for making homemade mayonnaise.

Lenten mayonnaise

To make lean mayonnaise at home you will need a few more ingredients.

0.5 cups white, pre-sifted flour.
4 tablespoons unrefined olive oil
1 – 1.5 tablespoons of freshly squeezed lemon juice or vinegar.
2 tablespoons dry mustard.
1 teaspoon salt (you can add another half teaspoon).
1 tablespoon sugar.
1.5 glasses of bottled or filtered water.

First you need to add a little water to the flour and mix everything well until the lumps disappear completely. Then pour out the remaining water. Then bring to a boil over moderate heat, stirring constantly. Cool.

Now mix the oil, lemon juice, mustard and salt. Continuously whisking, begin to add the prepared mixture of flour and water. The result is a lean mayonnaise sauce.

In this step-by-step recipe, we will tell you in detail how to prepare mayonnaise at home using a blender in just a couple of minutes.

If you are familiar with this sauce only from the samples offered in our trade, which are a trembling jelly-like mass placed in a plastic bucket or doypack, then you do not know what real mayonnaise is. Try making it yourself and it will change your life forever. Maybe not life, but definitely your salads and sandwiches.

My first encounter with mayonnaise

I was first introduced to mayonnaise in the early 80s. I was 9 or 10 years old when the first glass jar with a metal lid appeared in our house. In the jar there was an incomprehensible semi-thick liquid which my mother most often seasoned with Olivier and herring under a fur coat.

It was difficult to buy mayonnaise back then, and it was not of very good quality. Having “delivered” the treasured sauce, it was stored until the holidays and it often separated. In this regard, it was necessary to make amendments to the holiday menu.

To tell the truth, at that time I didn’t even know what he was preparing from. I'm ashamed to admit, at first I thought it was some kind of dairy product. Something like sour cream.

But I was an inquisitive boy, and in one of the books about tasty and healthy food I somehow came across a recipe for mayonnaise. It was a discovery for me that it is prepared from the yolks of mustard oil and vinegar. These products were always in the house. And judging by the dry recipe instructions, it wasn’t very difficult.

Raw egg yolks, carefully separated from the whites, are combined with prepared mustard, sugar, salt and stirred. Then vegetable oil is periodically introduced into the prepared mixture in a thin stream, the temperature of which should be 15°C. When combined with oil, the mixture is continuously whipped so that each portion of fat is completely emulsified. After this, flavored vinegar is poured into the mixture and stirred...
...The oily mayonnaise sauce is restored as follows: the oily sauce is gradually added to the egg yolks, ground with mustard and salt, while continuously whisking, in small doses.

And then I tried to cook it for the first time... We had a hand mixer at home, a kind of mechanical whisk. That’s how I whipped up my first mayonnaise. Fortunately, I succeeded then. The oil emulsified and the sauce was stable. Since then, we have not bought mayonnaise, and I have always prepared this homemade sauce myself, with varying degrees of success.

What is mayonnaise?

Oil and water are two liquids that are very difficult to mix under normal conditions. And mayonnaise is an emulsion that consists of tiny drops of fat wrapped in a thin layer of emulsifiers and water.

Most often, lecithin contained in egg yolks and mucilage contained in mustard are used as emulsifiers. Emulsifier molecules dissolve with one end in an oil molecule and the other end with a water molecule, and thus combine these two liquids into a stable emulsion and prevent its separation.

Homemade mayonnaise recipe is a classic manual method of preparation.

The classic method of preparing this sauce recommends that we first beat the egg yolks, add a little mustard, a little water and acid (citric or acetic). Then, continuing to vigorously whisk this liquid, slowly pour oil into it in a thin stream.

Whip quickly and pour in slowly! Our task is to break the liquid into tiny drops with a whisk! If you add the oil a little faster than necessary, you will end up with greasy, porridge-like whey instead of a smooth and thick sauce, so similar to whipped cream.

When I'm too lazy to get out my hand blender and make mayonnaise this way, I fail 50% of the time. It delaminates and I have to start all over again.

Classic homemade mayonnaise recipe using a blender, mixer or food processor

Fortunately, technological progress does not stand still, and devices have appeared in our kitchens to make this process more reliable. Using a blender, mixer or food processor will make the job of finely chopping the oil drops easier and increase the likelihood of success. Thanks to the high speed blades of these devices!

Unfortunately, you have to prepare large batches of sauce in them. If we put one yolk in a food processor, the blade will break it and smear it all over the walls. We simply won’t have any liquid left into which, as before, we need to pour oil in a thin stream.

Making mayonnaise at home using a hand blender

How to prepare small batches of mayonnaise? How to always cook it with 100% success?

The answer is simple - use a hand blender. When using it, you can immediately put all the ingredients, including oil, into the glass. Since the oil has a lower density, it will remain above the other ingredients. The blender blades immersed in the bowl will be in direct contact with the yolk, mustard and lemon juice. After you turn on the device, its blades will create a vortex flow that will gradually draw in the oil, breaking it into small particles.

It is so simple! In the end, the machine itself, with that very thin stream, draws in the oil and saves us from this work. And in just a couple of minutes, lo and behold, the most delicious homemade mayonnaise will begin to appear from under the head of the blender.

It will be much better than any of the purchased ones.
You will spend no more than 5 minutes of your time preparing it.
It will always turn out great and can be made in small batches.

And of course, the main highlight of homemade mayonnaise is that you can season it with spices to your liking. Place a finely chopped clove of garlic in it. Perhaps make mayonnaise with basil and parmesan. In addition, you can put whole eggs in it instead of yolks. And even completely get rid of eggs, replace them with vegetable lecithins, and make real vegetarian mayonnaise.

Be careful when using extra virgin olive oil.

You can make very tasty mayonnaise using high quality extra virgin olive oil. The only problem is that mixers, food processors and hand blenders are too powerful for it.

The fact is that extra virgin olive oil consists of a whole bunch of tiny fragments that give it a slightly bitter fruity taste. While these fragments are closely interconnected, our taste buds do not have time to process their entire gamut, and we only feel a slight bitterness.

By whipping the olive oil quite vigorously with a food processor or blender, we destroy the fragile connection between these fragments. Our receptors begin to perceive them more clearly, thereby we ourselves enhance the already slightly bitter taste. As a result, mayonnaise turns out bitter. In addition, these fragments reduce the effectiveness of lecithin and mustard. The mixture is more difficult to emulsify and it becomes very difficult to obtain a thick sauce.

How to get a stable and thick mayonnaise with the bright taste of olive oil but without the accompanying bitterness? Use a small amount, up to a quarter of the total volume, of flavorless vegetable or canola oil to initiate the initial emulsion. Once it starts to become stable, transfer the sauce to a bowl and whisk by hand adding the remaining amount of olive oil. This way you will get mayonnaise with a bright olive taste, but without an ounce of bitterness.

Something went wrong and your mayonnaise won't mix.

IN. - “You said that the recipe was reliable and promised 100% success. I did everything as written in your recipe, but the mayonnaise didn’t turn out, it just doesn’t come together when mixed.”

A. - I did call this method 100% reliable, but in reality it should have been called flawless. Any algorithm, even the most armored and at first glance impeccable, can easily be ruined simply by inattention.

Firstly, the sauce is often not “seizes” just because you are using the wrong mixing container. Very important so that the jar is slightly larger than the head of a hand blender. And extremely important until the mixture of eggs and mustard comes into contact with the blender blades. Only in this case my method will work with a 100% guarantee. If you can't find the size container you need, simply double the original amount of eggs, mustard and lemon juice.
Secondly, at the beginning of mixing, the head of the blender should be pressed tightly to the bottom of the bowl; do not tear it off the bottom until the mayonnaise starts “to seize”. Only after this begin to slowly raise your head up.

Why does homemade mayonnaise turn out liquid? What to do?

If your mayonnaise remains runny, it means it has not emulsified correctly. No amount of extra whisking and stirring will fix this. Let it sit and separate. After that, try beating it again.

See also:

If when preparing mayonnaise you periodically fail, and the classic technique fails. And no matter how hard you try, no matter how slowly you pour in the oil, you still cannot get the “correct” thick sauce.

Just take a hand blender, put all the ingredients in a jar, and make the best homemade mayonnaise with this step-by-step recipe.

Ingredients:

1 whole egg.
1 tablespoon lemon juice (from half a lemon).
1 teaspoon mustard.
1 small clove of garlic. ground meat
240 milliliters of vegetable or rapeseed oil.
Salt - to taste.

Optional equipment:

Immersion (hand) blender.

Cooking method:

Place ingredients in a hand blender jar.

Place the egg, lemon juice and mustard in the glass of a hand blender.
Please note that the diameter of the bottom of the glass should be only slightly larger than the head of the blender itself. The mixture of lemon juice, mustard and eggs should reach the knives of the device. If the knives are not immersed in liquid, double the ingredients. This is a very important condition for 100% success in making mayonnaise.
Chop a small clove of garlic into the mince and add it to the glass.

Whisk homemade mayonnaise.

Pour vegetable oil into a glass and let it stand for 15-20 seconds.
Press the head of the immersion blender into the bottom of the glass and turn it on high speed.
Keep the head pressed firmly to the bottom. When mayonnaise begins to appear from under the head, slowly lift the tip of the blender, turning it from side to side. This way you emulsify all the oil.
Season the finished mayonnaise with salt to your taste. Store it in the refrigerator in a tightly sealed jar or container for 2 weeks.

Bon appetit!

Today we will prepare tahini sauce.. Tahini sauce recipe is a mixture of tahini paste (which we will prepare first), lemon juice, garlic and water. When preparing this traditional Middle Eastern sauce, remember to add the lemon juice and water gradually, and to keep a close eye on the final flavor and consistency of the dish throughout the cooking process.

Use a large glass or glass jar with a spout so that the blender attachment fits smoothly. Place salt, sugar, mustard in a bowl. Carefully, so as not to damage the integrity of the yolk, beat in the chicken egg.

Carefully pour in some of the vegetable oil in a thin stream. To prepare delicious mayonnaise, odorless (refined) olive or sunflower mayonnaise is recommended.

Place the blender in the jar so that the stem completely covers the egg.

Begin beating the ingredients at the lowest speed until the egg and butter are “combined”, i.e. will not begin to turn into a thick white mass.

Now you can increase the speed. Once the ingredients are completely whisked, add the remaining butter little by little. At the same time, do not stop the blender’s operation under any circumstances!

The result was a very thick sauce. For perfect taste, add a spoon of lemon juice.

And if you want to make the sauce lighter and more liquid, add a little (2-3 tablespoons) of cold boiled water.

Beat homemade mayonnaise again until smooth.

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