How to make mayonnaise at home without mustard. Provencal mayonnaise at home using a blender

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Have you ever wondered how homemade mayonnaise is made and how to make sure that this sauce does not separate during cooking, whips properly and turns out to be a homogeneous, thick mass? Everything is quite simple, take a blender and follow the order of adding the products, which will only take 5 minutes of your precious time.

This sauce made with my own hands, differs from store-bought in its natural taste, lightness and tenderness. The purchased product, due to various additives, thickeners and starch, is quite viscous, its substance is heavier and denser.

In today's article you will learn how to properly prepare mayonnaise at home with step by step preparation using a blender. Where following all the advice given by me guarantees results the first time! I also suggest you evaluate

Even during Lent, I want to try something with mayonnaise... To do this, let’s look at a recipe for Lenten sauce, made with our own hands. Moreover, it is very simple and unpretentious, accessible to every person...

Ingredients:

Beans – 125 gr
mustard - 0.7 tsp
vinegar or lemon juice - 1 tsp
sugar - 1.5 tsp
vegetable oil - 160 gr
salt - 1 tsp.

Cooking method:

First, let's prepare everything necessary products, and then we start cooking. Open the can of beans and first drain all the liquid from it, transfer the above mixture into the blender bowl.

Now that everything is ready, transfer the resulting mixture to suitable container and use it for its intended purpose as a refill.

Cook for your health.

How to cook Provencal at home without eggs

Having prepared this sauce just once, you will never buy it in the store again.

Ingredients:

Milk room temperature— 150 ml
mustard - 1 tsp. no slide
vegetable oil - 300 ml
sugar - 2 tsp
lemon juice - 2 tbsp. l
salt - 1 tsp.

Cooking method:

First of all, squeeze out the lemon juice. And to do this, you need to roll it on the table with a little effort, then cut it in half and easily squeeze out the amount of liquid we need from it.

Pour milk at room temperature, butter into a deep container, add mustard, salt, sugar and beat with a blender for just 6-8 seconds. We stop, pour in lemon juice and bring until smooth again for a few seconds.

Try to cook and you will be simply surprised, because it simply cannot be simpler, faster and tastier.

Mayonnaise with mustard

The simple preparation of such a delicious sauce at home cannot but please housewives. How to cook it with mustard correctly and with great time savings, read in this recipe below. Everything is extremely simple and clear!

We will need:

Egg - 2 pcs
sunflower oil - 220 ml
lemon juice - 2 tbsp. l
sugar - 1 tsp
mustard powder - 1 tsp
ground pepper - 1 pinch
salt - 0.5 tsp

Cooking method:

Beat eggs into a blender glass, squeeze out the required amount of lemon juice, add spices and pour sunflower oil.

Transfer it to a suitable container and enjoy your meal!

Homemade milk recipe

This sauce is one of the most popular in French cuisine. It is used to season various salads, decorate meat or fish dishes and serve with soups, and is also good for baking.

Ingredients:

Refined vegetable oil - 300 ml
milk - 150 ml
mustard - 1 tbsp. l
lemon juice - 1.5 tbsp. l
sugar - 1/2 tsp
salt - 1/2 tsp.

Cooking method:

1. Take the milk out of the refrigerator in advance so that it is at the same temperature as the vegetable oil (all at room temperature).

It is very important that the milk is at room temperature, otherwise mayonnaise will not work.

2. Now pour milk and vegetable oil into a bowl or cup. We also put salt, sugar, mustard here and begin to beat with a submersible blender, first hold the nozzle near the bottom for a few seconds, and then move it up and down.

3. When the whole mass begins to thicken, you need to add lemon juice (you can replace it with any vinegar). And bring it to a good thickness.

4. Try the resulting mayonnaise, then add this delicious homemade sauce to salads! It will be tasty and truly natural.

Delicious mayonnaise with vinegar without mustard

A truly natural and caringly prepared homemade sauce cannot compare in taste to the one purchased in the supermarket. The selection of packages on the store shelves, I would say, is impressive, but it is clearly not capable of surpassing the quality of something made with your own hands. All that remains is to find the right recipe, master all its technology and make an excellent salad dressing.

Ingredients:

Chicken egg - 1 pc.
sunflower oil – 160 gr
granulated sugar 1/2 tsp
table vinegar - 1 tbsp. l
salt - 1/2 tsp.

Cooking method:

1. I prefer to make mayonnaise myself at home, since store-bought mayonnaise contains a lot of chemicals. I made it with mustard and my wife really liked it.

2. In my case, I do it immediately in a half-liter jar, so as not to transfer it for storage again. Put sugar in a jar, add salt, sunflower oil and egg, then pour in a tablespoon of vinegar and beat with a blender.
3. The result is a thick and very tasty sauce, which can be ideally used for preparing various salads and more. It can also be given even to children, because it contains components known to us.

Video of dietary mayonnaise without oil

Bon appetit!!!

Every lover of hearty and delicious food should know how to make mayonnaise with your own hands. healthy food. It tastes milder than traditional homemade mayonnaise with mustard, and nutritional value- healthier than all its possible varieties, especially store-bought ones. This mayonnaise, made from familiar ingredients, can be given even to small children without fear. Do you want to know which ones? Read the article.

Homemade mayonnaise: recipe without mustard, ingredients

Homemade mayonnaise is an excellent alternative to store-bought. His classic recipe without mustard has been known since the 18th century. But due to the popularity of the ready-made product, which is supplied in tons to supermarket shelves, it has been somewhat forgotten.

To make mayonnaise without mustard at home, you will need the following components:

egg yolk - 1 pc.;
olive (sunflower) oil - 9 tbsp. l.;
lemon juice or vinegar - 15 ml;
sugar - 10 g;
salt - 5 g;
spices - optional.

Before we tell you how to prepare mayonnaise from these ingredients, let’s reveal some of the subtleties of this process:

Homemade mayonnaise, which is prepared without stabilizers, emulsifiers, or flavor enhancers, acquires the desired consistency and taste only if high-quality ingredients are used for it.

Keep this in mind so you don't blame yourself for ruining your lunch.

For mayonnaise without mustard, use only 1st grade refined oil.

It is advisable if it is olive: with it the taste of the finished product will be truly royal, identical to what was made on the island of Menorca back in the time of the Count de Richelieu (where the recipe comes from).

Take exclusively fresh chicken eggs.

Although some housewives believe that mayonnaise can be made from duck or goose eggs, this is far from true. The latter have a specific taste that not everyone will like.

In addition, they can be contaminated with salmonellosis, which is why they are not recommended to be consumed raw, especially given to children.

To make mayonnaise have a pleasant sweet and sour aftertaste, use fructose instead of sugar, and replace vinegar with freshly squeezed lemon juice.
Store the finished mayonnaise in the refrigerator in a clean container with a lid.

If you don’t forget about these tricks, the problem of how to make mayonnaise at home will be successfully resolved.

Homemade mayonnaise: how to cook without mustard

Before you start making homemade mayonnaise without mustard, do the following:

Remove the egg from the refrigerator and leave it for half an hour.

The yolk, whose temperature is close to room temperature, will beat better and turn into a homogeneous mass without lumps.

During this time, prepare a deep mixing bowl and a blender or mixer.

You can also make homemade mayonnaise using a hand whisk. However, it will take more time and effort than with modern kitchen appliances.

We offer step by step instructions how to make homemade mayonnaise:

Separate the yolk from the white, place it in a deep mixing bowl.
Add some salt. This can be done after adding oil, but if its quality leaves much to be desired, the mixture subsequently risks separating.
Pour in lemon juice or vinegar.
Attach the whisk whisk to a blender or mixer and lower to the bottom of the glass.
Slowly pour in a quarter of the measured portion of oil.
Without raising the blender, beat the mixture for several minutes until it becomes liquid sour cream.
Add the remaining oil in a thin stream.
Once the butter-yolk mixture begins to thicken, continue using the blender. The signal that cooking is complete is the jelly-like consistency of mayonnaise.
Add spices that will make homemade mayonnaise more aromatic and rich. It can be ground cumin, turmeric, dried basil, curry, garlic powder, herbes de Provence, horseradish, parsley or any other that you personally like.
Season your salad with prepared mayonnaise or serve as a sauce for soup or side dish. Store leftovers in the refrigerator for no more than 4 days.

We talked about how to make mayonnaise at home. It will highlight the merits of any dish and will be absorbed into the body faster than store-bought sauces.

The calorie content of a 100-gram serving is approximately 500 kcal, which, if desired, can be reduced by diluting it by half with dietary homemade yogurt.

Try this recipe too, with which even losing weight can be delicious!

Mayonnaise- a favorite dressing for dishes of the majority of the population of many countries. The airy consistency and appetizing sweetish-sour taste will add a touch of piquancy to any dish. You can buy it at any store, or you can make it at home yourself. And we’ll talk about how to make delicious mayonnaise at home below.

The main thing in the article

Mayonnaise at home: what will you need?

Mayonnaise sauce is fairly easy to make. The ingredients you will need are fresh eggs, unrefined vegetable oil and spices to taste. Adding spices depends on individual preferences and the specific type of sauce.
Tools: a deep, spacious bowl, a blender or mixer.

Tips and little tricks for housewives:

To ensure the ingredients whip well, take them out an hour before cooking to allow them to reach room temperature.
For fried dishes, a sauce with the addition of jalapeno chili.
For fish dishes, add beets, this will give a beautiful contrasting color.
Try adding other ingredients, among others: curry, capers, orange juice, onions, herbs, celery, horseradish, avocado, gherkins and other products.
Don't be afraid to experiment with natural products, because no matter the outcome, the sauce will be healthy.
It is better to use homemade eggs, and do not forget to wash them before breaking them.
Oil would be better suited unrefined.
Add spices to taste, focusing on individual preferences.

How to make mayonnaise using a blender: a classic recipe using eggs

To make French sauce you will need the following ingredients:

Process of creation:

First you need to wash the egg and then break it into a deep container.
Then pour in the oil and beat everything with a blender. Start beating on low speed, then switch to high speed.
After the contents reach a homogeneous consistency, you need to add the remaining spices.
Then you need to foam again, taste it, if there is not enough of something, add and beat again.
Store mayonnaise sauce in a closed container and add to dishes if necessary.

How to make homemade mayonnaise with a mixer?

To create a savory sauce at home using a mixer, you will need all the same ingredients as for the mayonnaise sauce prepared above.

Crack the egg and pour in the oil.
Foam the contents with a mixer.
Add spices to taste.
Beat until fluffy.

Mayonnaise at home: recipe with a whisk

There are many variations in making mayonnaise sauce; you can use technical equipment, or you can do it the old-fashioned way. Using a whisk you can make mayonnaise that is no less tasty.

Recipe for thick mayonnaise at home: indistinguishable from store-bought

In fact, before the advent of mass production, chefs prepared their sauces by hand. Everyone had their own best recipe and no one wanted to share it. Therefore, skillful housewives had to experiment, and this is how the thick mayonnaise sauce turned out.

You can prepare mayonnaise immediately in the container in which it will be stored for the future.
You need to pour oil into the container.
In a separate bowl, stir mustard, a pinch of salt and vinegar.
Pour into a container with oil.
Gently break the egg without damaging the yolk.
Mix in a convenient way for 15-20 seconds. It may take 10-15 seconds, but in any case, check the consistency.

Mayonnaise with milk at home recipe

There are many cooking options delicious sauce, one of them is a recipe with milk. For this recipe you will need:

milk - 150 ml;
vegetable oil - 150 ml;
cream thickener - 3 g;
lemon juice - 25 ml;
salt;
mustard.

Recipe for mayonnaise without mustard at home

In general, mustard is added to the sauce according to individual preferences. This element is not so important, but its presence in the sauce adds a hint of piquancy. But if you are not a fan of bold sensations, you can try the recipe without this element, for which you need:

Wash and crack the eggs into a deep container, pour in the oil.
Place a mixer or other device inside and turn on medium power.
Bring until a homogeneous mass is formed.
Add lemon juice, turmeric, powder and salt to the consistency.
Continue whisking, then taste. If something is not enough, add it.
The mayonnaise is ready, you can serve.

Recipe for mayonnaise without oil at home

Mayonnaise sauce will make any dish unforgettable, but one of the main components makes it very... Therefore, smart chefs found a way out of this situation by slightly modernizing the dressing. The dietary recipe for the irreplaceable sauce is no less easy to prepare at home. You will need:

boiled yolk - 2 pcs;
children's cottage cheese (or any other liquid consistency) - 200 g;
mustard - 1 tbsp. l.;
salt;
pepper.

Place the yolks in a deep container and mash them with a fork.
Combine cottage cheese with them and mix.
Then add the spices.
Bring all elements to form a homogeneous air mass.
Ready-made diet mayonnaise sauce is ready for use.

Homemade mayonnaise: recipe without lemon

Sauce is a variety of flavors that reflects the character of the food. Lemon juice adds a small amount of sourness to the overall taste of the dressing. Dishes that are already rich in sour combinations require a sauce without this component. For mayonnaise without lemon you need:

Recipe for Provencal mayonnaise at home

Every year more and more new types of sauce appear on store shelves. In the mid-20th century, the content of Provencal mayonnaise was strictly regulated by GOST:

Everything was regulated in percentage terms, but if you calculate it in grams and milliliters, then it’s approximately what happened in parentheses.
Pour oil into a large container and add raw yolks.
Beat until a homogeneous consistency is formed.
Add vinegar and mustard to the mixture and whisk again.
Then add the remaining spices and beat again.

The simplest recipe for lean mayonnaise at home

Mayonnaise sauce is a high-calorie product, so even some of its lovers refuse it in favor of regular oil and salt. But there is one trick with which your favorite sauce will acquire lean content. For the lean sauce you will need:

pea flakes - 3 heaped tbsp;
oil - 100 ml;
water - 200 ml;
vinegar - 3 tbsp;
mustard - 3 tbsp;
salt;
sugar;
pepper.

Fill the pea flakes with water 1:2 and leave overnight. Then in the morning, put the peas to cook, keep them on low heat until a puree-like mass forms.
Cool the pea puree, then add the butter and whisk.
Then combine the mixture with mustard, vinegar, salt, sugar and pepper separately.
Beat again until fluffy.

Recipe for delicious olive mayonnaise at home

If you are a connoisseur of healthy and wholesome food, then the dressing for the dishes you prepare should match. For healthy mayonnaise you need:

egg - 1 piece;
yolk - 2 pcs;
olive oil - 200 ml;
Dijon mustard - 30 g;
salt;
pepper;
powdered sugar.

Break one whole egg into a deep container and add two yolks, then add Dijon mustard.
Whisk the ingredients, then add the olive oil and whisk again.
Add the remaining spices according to your taste and whisk again.
Keep the resulting airy and at the same time dense sauce in the refrigerator for no more than 2 days, covered.

Japanese mayonnaise recipe at home

Japanese cuisine is famous for its exoticism and originality. Professional chefs in Japan liked the French sauce so much that they decided to show what they could do themselves. Their sauce turned out to be no less interesting. For the Japanese sauce you need to prepare:

soybean oil - 230 gr;
yolk - 3 pcs;
rice vinegar - 20 ml;
miso paste - 50 g;
yuzu lemon - 1 piece (can be replaced with regular lemon);
ground white pepper;
salt.

Place the yolks in a large deep container and combine them into a homogeneous consistency.
Add vinegar and blend with a blender.
Whisking, gradually combine with oil.
Add the lemon zest and stir the sauce.
Combine with white pepper and salt, beat again until thick.
Ready there-but-mono transfer to closed container and put it in the refrigerator. Store for no more than 3 days.

Homemade vegetarian mayonnaise recipe

Vegetarianism has long been part of the lives of some people. There are adherents this image food that does not eat only meat. And there are 100% vegetarians, whose diet consists exclusively of plant products.

Ingredients for Vegetarian Mayonnaise Sauce:

cashews - 200 gr;
water - glass;
soy milk - 50 ml;
apple cider vinegar - 1 tbsp;
mustard - 2 tbsp;
oil - 80 ml;
salt;
ground pepper.

Combine water with vinegar and put nuts in the resulting mixture for a day.
In the morning, grind the nuts until a mushy mass forms.
Add soy milk and remaining spices, whisk until thick.
Vegetarian sauce is in no way inferior to classic mayonnaise, much less store-bought.

Better video recipes for homemade mayonnaise

see also better recipes preparations in our other articles.

Healthy food should not only be healthy, but also tasty. What could be more appetizing than mayonnaise sauce? Therefore, we have found for you the most interesting recipes for French mayonnaise sauce in its original form. We care about your health, and you take care of it.

Try conducting a survey on the topic "What is mayonnaise." And you will hear two opposing opinions: “mayonnaise is delicious” and “mayonnaise is very harmful.” But what is the harm of mayonnaise? They will answer you: “The reason is that in production they add all sorts of nasty things!” If there is harm in this, then it is easy to avoid! After all, mayonnaise can be easily prepared at home! Moreover, diversify it with all sorts of additives, which you will not find in store-bought sauces. And you will be firmly confident in the freshness and quality of your mayonnaise.

Preparation of Provencal mayonnaise (contains mustard)

Preparation (emulsification) of this type of mayonnaise is the simplest, since it contains a natural emulsifier - mustard. That is why the taste of this sauce is sharper, not as refined and delicate as that of classic mayonnaise. But this type of mayonnaise is most suitable for many dishes, especially meat dishes.

You will need approximately 200 ml (a glass) of oil. Product temperature is 12-18 degrees Celsius. Take 2-3 yolks, half a teaspoon of sugar, a quarter teaspoon of salt, half a teaspoon of prepared mustard and mix everything well. Add half a teaspoon of oil (not drop by drop, as in preparing mayonnaise without mustard). Emulsify by stirring in one direction (!) until complete homogeneity is achieved and a little more (it is better to over-emulsify than to under-emulsify!). Then add oil one teaspoon at a time, and then, increasing the portions as it thickens, one tablespoon at a time, and towards the end 2-3 tablespoons, thoroughly emulsifying each time. But if you add too much oil even once, the mayonnaise will disintegrate, or, as it is called in cooking, “become oily.” Therefore, when preparing mayonnaise, it is wise to use the principle of parachutists - “hurry slowly, it will come out faster.”
When the emulsification process is completely completed, add lemon juice or vinegar to taste (the mixture turns a little white and becomes more liquid), stir thoroughly and... the mayonnaise is ready! With some skill, preparing Provencal mayonnaise takes no more than 8-10 minutes. After standing in the refrigerator for several hours, the sauce becomes more jelly-like. If after cooking you want to add a little more sugar or salt to taste, you should stir until the grains are completely dissolved! Otherwise, the emulsion around the undissolved crystals will begin to disintegrate after some time, and then the entire mayonnaise will quickly disintegrate.

If the emulsion disintegrates during cooking, you can add 2-3 drops of water and try to emulsify more intensively. If this attempt fails, then you can prepare a new mixture with yolks and add not oil to it during emulsification, but failed mayonnaise. Or simply use the resulting “unsuccessful” mixture for dressing salads, frying scrambled eggs, etc. (An oily mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more.)

Making classic mayonnaise sauce (without mustard)

Everything is the same as when preparing Provencal mayonnaise, but mustard is not added to the yolks. In this case, emulsification is much more difficult. Add refined olive oil (other vegetable oils are more difficult to emulsify, and the taste is not the same!) at first should be a few drops, at the end no more than a teaspoon. But on the other hand, we will prepare a real classic mayonnaise sauce, less spicy than Provencal, and having that subtle and delicate taste, which made him famous in world cooking.

Additives to mayonnaise

Additives are added to the finished mayonnaise shortly before serving. Mayonnaise with additives cannot be stored! Only the most common mayonnaise additives are listed here, but they can be varied indefinitely, adapting to different dishes and individual tastes. Spicy additives are usually added to Provencal mayonnaise, and caviar and sweet additives are added to classic mayonnaise (without mustard).

Mayonnaise with horseradish- up to 20% grated horseradish, a little sugar and salt (for preparation, see below “Russian table horseradish”). For cold meat and some fish dishes.
Mayonnaise with tomato- up to 30% tomato paste (you can also add a pinch red pepper, a little more sugar, salt, sometimes sautéed onions are added). For boiled cold fish, hot fried fish, for dressing fish salads.
Mayonnaise with gherkins and capers- finely chopped gherkins and capers are added to taste. To the cold fried meat, to boiled pork.
Mayonnaise with spices and soy sauce - added to taste. For dressing meat and vegetable salads.
Mayonnaise with dill ("Spring" mayonnaise)- add finely chopped dill to taste, maybe a little parsley, sometimes just add dill oil.
Onion mayonnaise - add up to 20% grated onion to taste.
Garlic mayonnaise- add garlic porridge and black pepper to taste.
Swiss (or apple) mayonnaise- added to taste applesauce, a little in equal parts lemon juice and dry wine.
Orange mayonnaise- add grated horseradish and orange juice in equal parts to taste.
Fermented milk mayonnaise- add katyk or yogurt to taste, a little mustard and lemon juice.
Green (or spinach) mayonnaise- add spinach paste and grated horseradish to taste.
Mayonnaise for asparagus (chantaille sauce)- add sour cream, whipped with mustard and salt.
Mayonnaise with tarragon- add finely chopped fresh tarragon or ground dried tarragon to taste.

Snack mayonnaise, different (for cold fish and egg dishes, for sandwiches):

add 20% pureed black caviar;
add 20% pureed red caviar;
20% of pureed partial caviar is added;
add 20% of pureed or finely chopped herring;
add 20% finely chopped salted salmon, salmon, chum salmon, sockeye salmon, coho salmon;
20% finely chopped anchovies are added;
add 20% finely chopped sprat;
20-30% of grated cheese is added (you can add herbs, or caviar, or salted fish).

Dessert mayonnaise different (for sweet dishes):

25% of any jam or marmalade is added;
add 25% condensed milk or condensed cream (Dietary mayonnaise).

Recipes for making mayonnaise using a mixer

(according to V.V. Pokhlebkin)
Ingredients 1 (without mustard)

150-200 ml olive oil,
2 egg yolks,
a little less than a quarter teaspoon of salt,
half a tablespoon of freshly squeezed lemon juice,
a quarter teaspoon of red pepper,
preferably 1 teaspoon grated lemon zest,
a quarter teaspoon of dry tarragon ground in a coffee grinder.

Ingredients 2 (with mustard)

5-7 yolks,
1 liter of olive oil,
lemon juice, salt, white pepper, mustard - to taste.

Preparation(for composition 1 or composition 2). Separate the yolks very carefully, not allowing a single drop of white and completely removing the films from the yolks. Beat the yolks in a mixer until foamy, while gradually adding a little salt.

Gradually add oil, which should be at exactly the same temperature as the yolks (about 18-20 degrees), while beating does not stop for a minute.

Add lemon juice drop by drop (continue beating). Add oil again, but faster, until completely whipped. Then the final introduction of lemon juice, salt, pepper (and mustard) is carried out; Beating continues until the mayonnaise is completely smooth.

It should be noted that correctly carried out manual emulsification gives a noticeably better result in terms of the taste of mayonnaise, although it is very simple and takes no more than 10 minutes to make 0.5 liters of mayonnaise.

Mayonnaise without eggs

150 g milk,
300 g sunflower oil.

Beat in a blender for three minutes.
Add 1 tsp. salt, 1 tsp. mustard, 1 tbsp. l. lemon juice.
Beat for another two minutes.

Lenten mayonnaise

Take 0.5 cups of peeled walnuts(can be lightly fried), grind thoroughly in a coffee grinder - this is important because nut flour is an emulsifier.
Add mustard (to taste), water to a mushy state (quite thick consistency) + salt and sugar to the nut flour. This turned out to be the basis of mayonnaise (in technological terms - the body of the emulsion). Then first add the tasteless vegetable oil drop by drop and mix (grind) in one direction until a characteristic crackling occurs. Next, the oil can be added with a teaspoon, stirring thoroughly each time so that no drops of unemulsified oil remain.
Vegetable oil can be added up to 1 cup, but remember: the emulsifying power of nut flour is not infinite, and adding too much large quantity oil can lead to separation of mayonnaise, and this, alas, cannot be corrected. Dilute the resulting thick mayonnaise with vinegar and water to the desired consistency.
This mayonnaise can be eaten during Lent; it brightens up a rather monotonous menu and allows you to eat salads and okroshka, which are not so tasty without sour cream and mayonnaise. If there are no walnuts, peanuts and hazelnuts will do, only the mayonnaise will have the taste of the nuts that were used.

Eggless mayonnaise with soy milk

We dilute soy milk powder: 1 tbsp. l. per glass of water, add a little salt, half a teaspoon of sugar and start spinning in a food processor, pouring in a thin stream of oil (regular, odorless). A glass of milk well “absorbs” about two glasses of oil, and if there is more oil, then the result is a very thick mayonnaise, if less, it is more liquid, i.e. you need to keep an eye on the consistency. At the end, flavoring: mustard, acid - acetic or citric, you can squeeze a lemon - (by the way, it thickens a little) and other flavoring additives - as desired.

Yolk mayonnaise

Place three raw egg yolks in a bowl, very carefully separated from the whites, add half a teaspoon of salt and mustard on the tip of a knife, stir well with a paddle. Then, stirring, pour in a little in a thin stream. vegetable oil(30-40 g) and completely combine it with the yolks. Without ceasing to twist the mass, add all the butter (350 g) to it in the same small portions. Cool the mixture periodically (you can put it in a bowl with ice or cold water without ceasing to stir). The sauce at this stage should be thick and stick well to the mixture. Add 50 g of 3% vinegar and stir again, this will make the mayonnaise lighter and more tender.

On a note:

First, the yolks and vegetable oil must be well cooled before and during cooking.
Secondly, vegetable oil needs to be refined, purified, preferably olive oil.
Thirdly, it is necessary to “twist” the mass only in one direction - even half a turn in the other direction will ruin the finished sauce. Success here largely depends on patience, time and skill.

Mayonnaise is one of the most common food additives and a dressing for our favorite salads. Mayonnaise was invented quite a long time ago, but its basic recipe has remained virtually unchanged. So, let's look at the recipe for making homemade mayonnaise.

Ingredients

For preparation we will need:

Egg
Sugar (about half a teaspoon)
Salt (also about half a teaspoon)
100-150 ml of vegetable oil (you can use either sunflower oil or a 50 to 50 mixture with olive oil). You should not use a lot of olive oil, as the mayonnaise may turn out bitter.
Half a teaspoon of freshly squeezed lemon juice.
I will add that all products should be approximately the same temperature, preferably room temperature (food from the refrigerator must be heated).

Cooking method

Beat well with a whisk a raw egg, add sugar and salt to it. You can also add pepper and herbs to add some spice to our mayonnaise (but it is better to add it at the very end). After we have beaten the resulting mixture well, gradually add oil to it and stir until our mixture thickens. Our mayonnaise is almost ready. Add lemon juice to our mixture, mix and put in the refrigerator. Mayonnaise is ready. You can add finely chopped greens to the finished mayonnaise. If you have a blender, you can use it, you will reduce the cooking time. If your mayonnaise is too thick, add a little warm water and stir. The resulting product can be stored in the refrigerator for up to four days. Bon appetit!

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