Mayonnaise is used in almost all dishes: salads, appetizers, sandwiches, liver cakes. Many people simply cannot imagine their life without it and eat it with everything: fish, meatballs, chops, borscht and soups. Today, manufacturers offer a huge range of this product, which sometimes occupies more than one shelf on shelves in supermarkets. But homemade mayonnaise, prepared with your own hands, will be better than what is sold in stores. Firstly, it does not contain preservatives, which are stuffed with its "relatives", and secondly, you will always be sure of the quality of your dish. You will not spend a lot of time making homemade mayonnaise, because all the recipes are very simple and do not require special skills. Therefore, if you want to eat healthy and wholesome food, we suggest adopting the following recipes.
Mayonnaise at home
Don't know how to make mayonnaise at home? Everything is very simple: read this recipe, go to the store and buy the necessary products, then mix everything and season your favorite dishes with sauce. Ingredients:
- 700 milliliters vegetable oil
- three tablespoons (tablespoons) of lemon juice
- one small spoon of salt, the same amount of mustard
- 10 grams of sugar
- three chicken proteins
Cooking method:
Homemade mayonnaise is prepared in just five minutes, but there is no doubt about its quality. So, combine chicken proteins, granulated sugar, mustard, as well as salt and lemon juice in one deep bowl. Now you need to beat all the ingredients until smooth - for this you can use a kitchen whisk, but better - a blender. When finished, pour vegetable oil into the resulting sauce in a thin stream and turn on the electrical appliance again. As a result, you should get a dense mass without lumps. If the dish seems too thick to you, dilute it with a small amount of cold, but always boiled water, and mix everything well again. Now you know how to make homemade mayonnaise, with which the taste of your dishes will sparkle in a completely new way! Believe and check!
Mayonnaise "Homemade" with the use of yolks
We suggest making a delicious homemade mayonnaise not based on proteins, as in the previous recipe, but using chicken yolks. By the way, for its preparation you will need mustard. If you want to give the dish a sharp taste, buy a spicy one, if not, take a softer product (even a grainy one will do). Ingredients:
- yolk - two pieces
- 120 milliliters sunflower (use refined) oil
- a tablespoon of sour lemon juice
- half a small spoonful of sugar, the same amount of mustard
- add salt to your taste
Cooking method:
Before starting the cooking process, take out the necessary utensils: a clean spoon, a deep bowl or plate, a special kitchen whisk. If you have a blender or mixer, we recommend whipping all the components of mayonnaise with one of these devices. In this case, you will be able to achieve the perfect consistency of your dish. When the preparation is completed, separate the chicken proteins from the yolks and transfer the latter to another bowl. Now add the indicated amount of mustard and granulated sugar to them, put salt at your discretion. Whisk all ingredients with a whisk; when there is not a single lump left, and the mass acquires a uniform light beige color, gradually pour in the oil.
The thickness and density of the future mayonnaise depends on it, therefore, if the consistency of the dish does not suit you, you can add a little more sunflower product. Turn on the mixer and beat the mixture thoroughly, then add the lemon juice and mix a few more times. Ready mayonnaise is stored in the refrigerator for no longer than four to five days, keep this in mind! If you overdo it with vegetable oil, as a result of which the dish turned out to be too thick, add a little boiled water to it. Do the same in case of formation of extra lumps: by diluting the mayonnaise and stirring well, you can get rid of them.
Mayonnaise with milk, without eggs
There are a huge variety of different ways to make mayonnaise: with sour cream, with or without eggs, with olive or vegetable oil, with herbs or nuts. Great cooks have unlimited imagination and every day they come up with new versions of the sauce, which they subsequently share with other people. We will tell you about one of the most interesting recipes: this time we offer to make milk-based mayonnaise without chicken eggs. Would you like to try? Then go for it! Ingredients:
- 100 ml pasteurized milk (you can also use homemade milk, but boil it and cool it first)
- any vegetable oil - 150 milliliters
- table salt - to taste
- two tablespoons (tablespoons) of spicy mustard
- half a lemon (you will need two large spoons of juice)
Cooking method:
Pour milk into a small saucepan, put it on the stove and heat it up a little. However, the product must not boil! Then add vegetable oil and stir well. Put mustard, a few pinches of table salt and lemon juice here. Beat the mixture thoroughly with a whisk or a special kitchen tool, such as a blender or mixer.
Put the mayonnaise in the refrigerator - when it cools down, you can safely use it for dressing salads or cooking other dishes. Today, supermarkets sell ready-made lemon juice in jars, but we still recommend using regular fresh fruit. So it will be much healthier and tastier! Note that by adding this or that ingredient to your own mayonnaise, you will get an incredibly appetizing sauce. Try these supplements:
- Finely chop the garlic or crush it with a special press and mix with mayonnaise. The dressing is ideal for both meat and fish dishes;
- Vegetable salad can be made with cheese sauce. To do this, grate the product on a medium grater and combine with the ingredients indicated in the recipe;
- Mayonnaise with fresh herbs, finely chopped beforehand, ideally complements the taste of fried or stewed fish;
- For Mediterranean dishes, you can use a sauce with green olives and lemon zest.
As you can see, even the most ordinary homemade mayonnaise recipe can be beaten in a new way. Cook with pleasure and feel free to make your own adjustments to the dish, because every hostess is her own culinary specialist!
mayonnaise swedish style
To make Swedish mayonnaise, you will need a microwave oven. This dish is different from all the previous ones, and now you will understand exactly what. Ingredients:
- 200 grams of gourmet mayonnaise
- half a glass of apple jam
- four tablespoons (tablespoons) of fresh horseradish (it will have to be grated)
Cooking method:
As you can see, this dish contains ordinary store-bought mayonnaise, but thanks to other ingredients, it acquires a completely new and original taste and can rightfully be called “homemade”. First, peel the horseradish and grate it into thin strips, then mix with apple jam and add delicious mayonnaise. Beat the mass until smooth and send to the refrigerator. If you want to give the dish a pronounced sour-sweet flavor, put a little more horseradish than indicated in the recipe. You can also add a few drops of lemon juice. This sauce goes well with both hot and cold meat or fish dishes.
Spicy mayonnaise with homemade curry
This mayonnaise is suitable for any meat or fish dish. If you like spices, then you will definitely like this recipe. Ingredients:
- one egg yolk
- boiled water and mustard - at your discretion
- 150 milliliters of oil (olive or other vegetable)
- add salt and vinegar to your taste
- two tablespoons ground curry
- sugar - optional
Cooking method:
We deliberately did not indicate the required amount of salt and mustard, since each person has his own taste, so add these products according to personal preferences. As for ingredients such as water and vinegar, the same principle works here: if you want the mayonnaise to be not too thick, pour in more liquid, and the vinegar will acidify the sauce, so it should not be too much. When starting cooking, break the egg and put the protein in one bowl (you can make Mogul out of it), and the yolk in another.
Then combine the latter with table salt, stirring everything well, gradually introduce vegetable oil, pouring it out in a small stream. Do not stop whisking for a second, as you should have a perfectly homogeneous mixture. If it seems too thick or, say, the oil does not mix, add a small amount of vinegar and water (necessarily boiled). Season the dish to your taste with sugar, salt, mustard and, if desired, ground pepper - curry is introduced at the very end. Beat the resulting mass for three to four minutes until you get rid of lumps and achieve a uniform color. Homemade mayonnaise, of course, does not keep as long as its store-bought counterpart, but this is the beauty of it - the dish does not contain preservatives and does not harm your health.
Mayonnaise with cucumber pickle
This sauce is quite high-calorie and not the most healthy product, and nutritionists do not recommend using it in large quantities, so try to season salads with ordinary vegetable oil. But sometimes you can pamper yourself. It is for such fleeting weaknesses that we have prepared a simple recipe for you. We offer to make mayonnaise with your own hands, this is not at all a lengthy procedure that will take no more than five to ten minutes of precious time. But such a product significantly outperforms its store counterpart in terms of taste. Ingredients:
- 400 milliliters olive oil
- 40 grams of not too spicy mustard
- yolk - two pieces
- small spoonful of table vinegar
- five grams of salt
- one and a half teaspoons of granulated sugar
- a little less than a glass of cucumber marinade (you can use a pickle from tomatoes)
Cooking method:
Beat the chicken yolks very thoroughly with a whisk, and then add mustard, granulated sugar and table salt to them. Mix all the ingredients well several times and start slowly pouring olive oil, and after it table vinegar should take its rightful place (use ten percent). At the very end, add the cucumber brine and work with a whisk for five minutes to achieve a homogeneous mass of light beige. If you have a blender, mixer or food processor, use these devices, because with them you can beat the products just perfectly, and the consistency of the dish prepared with their help will be no different from the mayonnaises that are on store shelves.
We have already mentioned that this product is quite high in calories. But there are no hopeless situations, therefore, if you are worried about your figure and at the same time cannot deny yourself the pleasure of eating one or two tablespoons of this sauce, we offer the following trick. When dressing salads with mayonnaise, dilute it with low-fat natural yogurt or sour cream in a ratio of 50 to 50. Thanks to these simple steps, the calorie content of the dish will be almost halved, and you can enjoy your favorite food without harm to your waist.
Nut mayonnaise for meat dishes
Nut mayonnaise with cranberry and lemon juice is ideal as a dressing for a hot beef or pork steak. It will give the meat juiciness and extraordinary piquancy. If you are going to fry barbecue in nature, be sure to cook this dish and take it with you. We guarantee that the picnic will be a hit! Ingredients:
- 200 grams chopped walnuts
- four tablespoons of any (your choice) vegetable oil
- large spoonful of lemon juice
- the same amount of cranberry sauce
Cooking method:
For this dish, we recommend using walnuts. There are two ways: cook it by roasting the nuts in a dry frying pan, or add fresh ones. Try both options, then you can objectively judge which of the two flavors suits you best. So, first peel the nuts, and then, wrapping them in a clean towel so as not to scatter anything, crush them with a rolling pin. Then fill them with vegetable oil, mix several times and add lemon and cranberry juice. This mayonnaise does not keep long, so use it immediately after cooking, otherwise the dish will spoil and you will not have time to enjoy its taste.
Mayonnaise according to Polish recipe
For lovers of mayonnaise, we offer another original recipe for a dish in the Polish style. Ingredients:
- 120 grams of wheat flour
- three chicken eggs
- a small piece of butter or fat (needed to pass the flour)
- 30 grams of granulated sugar
- 15 grams of table salt
- 300 milliliters of oil (take any vegetable, but it is better if it is olive)
- 30 grams of regular vinegar
- three glasses of cooled boiled water
- 10 grams of any mustard
Cooking method:
To make it easy for you to mix the mayonnaise until smooth, you need to use freshly sifted flour, as it does not clump, and you do not have to be nervous about it. First you need to pass the wheat flour for seven minutes. This can be done with animal fat, if available, or with butter. Fry the product, stirring constantly with a spoon, for five to seven minutes, but no longer, otherwise you will spoil the flour and you will have to start all over again. Then pour boiling water together with table vinegar into the same bowl, mix thoroughly and hold on the stove for another quarter of an hour until a third of the liquid has evaporated. After the resulting mixture (it should be very thick) should be diluted with the remaining water and cooled slightly, after draining the remaining liquid. Pour sugar and salt into chicken yolks, beaten in advance with a fork or whisk, add mustard and carefully rub all the ingredients. Now gradually pour out all the vegetable oil, whisk again - and the dish is ready! Cover it with a special cling film and store it in the refrigerator in this form.
Sweet mayonnaise with currants
You will not find sweet mayonnaise with red currant berries in any supermarket. Such a unique and original dish can only be prepared on your own, and this recipe will help you with this. You will probably be interested in what the sauce goes with. It is ideal for grilled meat - it is better if it is a juicy beef steak. Complement the feast with a glass of dry wine, and you are guaranteed a great mood. After all, delicious food can work wonders! Ingredients:
- two eggs (you only need chicken yolks)
- two tablespoons (tablespoons) of vegetable oil
- 50 grams of red currant
- salt - up to you
- small spoonful of spicy mustard
- 15 grams of granulated sugar
Cooking method:
Carefully washed currants free from ponytails and leaves and dry. To do this, spread the berries on a clean kitchen towel, and then wipe through a sieve. You can use a blender - this way you will spend much less time, plus the fruit puree will turn out to be more homogeneous. Now beat the whites with a whisk and combine them with mustard (even granular mustard will do), then add table salt, the amount of sugar indicated in the recipe and currants. Take a mixer and beat all the ingredients with it, and add vegetable oil to the resulting mass, pouring it slowly, in small portions. Turn on the kitchen appliance a few more times so that the homemade mayonnaise is as uniform as possible. Put the dish in the refrigerator and try to use it completely within four days - then its taste will change, as you understand, not for the better. After all, this sauce, unlike mayonnaise, which is sold in stores, does not contain preservatives, and therefore is not stored for long.
Italian mayonnaise for meat salads
If, for example, you cooked meat to prepare some dish and don’t know where to put the remaining broth (after all, it’s a pity to pour it out and you can’t find a use for it), don’t be tormented by unnecessary questions. Just make mayonnaise out of it - its recipe is very simple. Ingredients:
- refined vegetable oil - 650 milliliters
- three small eggs
- 250 ml beef broth
- 30 milliliters of vinegar (take a regular table)
- 30 grams of sugar
- salt - 10 grams
Cooking method:
So, take a ready-made broth (or boil a piece of meat and give the liquid time to cool) and proceed to the direct preparation of mayonnaise. Stir the whites with a fork, then add a little table vinegar and not too spicy mustard to them. Add refined oil in small portions, without stopping and working with a whisk in the same direction. After the mass thickens enough, dilute it with vinegar, previously mixed in half with water (in the absence of meat fat), or with broth, as required by the recipe. Put salt and sugar at your discretion, then rub the mayonnaise until all the lumps and oil are gone. This dressing is ideal for hearty meat salads, such as Russian salad. It also goes well with barbecue, roast beef or pork.
Mayonnaise with homemade starch
We told you about homemade mayonnaise, for the preparation of which you only need to mix all the ingredients. This recipe is somewhat different from the previous ones - in this case, the sauce will have to be boiled. But it will not take much time - you will spend about fifteen minutes. Ingredients:
- 250 milliliters regular medium fat milk
- a tablespoon of vegetable non-bitter oil
- table vinegar - optional
- homemade egg - one piece
- one tablespoon (tablespoon) potato starch
- salt - according to personal preference
Cooking method:
At the initial stage, combine potato starch and table salt, then pour both products into the already beaten egg mixture and mix well. Put the pasteurized milk on a quiet fire, as soon as it warms up slightly, pour in the oil and other ingredients. Constantly stir it with a spoon and thus boil it for about six minutes. Then cool slightly, season with table vinegar (introduce it a little, each time tasting, otherwise the mayonnaise will turn out to be too sour), if you want, you can add mustard and a few pinches of sugar.
At the very end, beat the mixture with a whisk and place on the top shelf in the refrigerator. We hope these recipes will help you in preparing delicious, refined and original dishes. In addition, with such a sauce, dishes will be more healthy and less high-calorie. Finally, we will give some tips that will be useful to every housewife: To make a juicy steak or barbecue even tastier, serve it with home-made mayonnaise, supplementing it with a mixture of herbs or special spices. We recommend using cumin, thyme, rosemary, as well as marjoram, allspice or ground pepper and more.
Mayonnaise, which is so disliked by supporters of healthy eating and idolized by bachelors, is just a sauce of French origin, prepared on the basis of eggs and vegetable oil. Mayonnaise itself is not a harmful product, despite its fat and calorie content, but thanks to preservatives, stabilizers, emulsifiers and modified starch, it actually won the fame of a “harmful” salad dressing, which was blamed for being overweight, cellulite and indigestion stomach. But there is a way out - to cook and enjoy an appetizing, healthy, fragrant and delicious sauce, generously flavoring any dish with it.
How to make delicious homemade mayonnaise?
There are a huge number of recipes for making homemade mayonnaise - at home you can make a classic fat sauce, diet mayonnaise, and seasoning with various additives. Contrary to the popular belief that homemade mayonnaise is a very complicated process, you can debunk this myth in practice using our tips. We will tell you in detail about the various technologies for preparing this dish, so that you can see for yourself - cooking mayonnaise is simple and easy!
Take 2 eggs and 400 g of vegetable oil (sunflower or olive), 1 tbsp. l. lemon juice or vinegar (apple, wine, grape, balsamic), salt, sugar, pepper to taste and beat everything with a mixer, blender or regular whisk, however, it will take a little longer to beat by hand. An important point is that the nozzle on the blender should stand on the bottom of the container so that the sauce whips faster. Before your eyes, the mass will begin to thicken and turn white, it remains to add mustard to it (then you get Provencal), garlic, herbs, spices and spices - to taste and desire. Now you finally know, the benefits of which are obvious, and there is no harm, except for extra centimeters at the waist, if you get carried away and eat too much.
Cooking low-calorie mayonnaise at home
The recipe for light homemade mayonnaise without cholesterol is even simpler - instead of eggs, you need to take milk, and use lemon juice as a thickener, which instantly turns liquid milk into a thick mass. Light mayonnaise can be prepared with cottage cheese and potato starch - it is better to replace half of the oil indicated in the recipe with vegetable broth boiled with celery, carrots, onions, mushrooms and parsley root. Kissel is boiled on the broth, which is then whipped with butter - and the dietary mayonnaise is ready!
If, during the preparation of the famous sauce, you have questions about why homemade mayonnaise turns out to be liquid and does not thicken even after ten minutes of whipping, for what reason it is not very tasty or too sharp, then you did something wrong or did not take into account the differences between homemade store-bought mayonnaise.
- Homemade mayonnaise is never very white because it does not contain dyes, and village egg sauce takes on a yellow tint.
- You can use only yolks for making mayonnaise, which, in combination with butter, quickly form a thick emulsion.
- From quail eggs, a more tender and healthy mayonnaise is obtained.
- If the mayonnaise remains liquid, add a little more lemon juice to it, but do not overdo it so that it does not become sour, or put the sauce in the refrigerator - mayonnaise usually thickens faster in the cold.
- Too viscous mayonnaise can be diluted with a teaspoon of water (or a little more) - the taste will not suffer!
- Cold milk is used for mayonnaise, since warm milk whips worse, and all other products indicated in the recipe should be at room temperature.
- For a spicier sauce, the mustard should be replaced with mustard powder.
- In some homemade mayonnaise recipes, there are cumin, cumin, coriander, various types of peppers, paprika, Provence herbs. This sauce can be enriched with any spices, getting new shades of taste for different dishes.
- You should not make mayonnaise only on the basis of olive oil, otherwise it will be bitter - be sure to dilute it with refined sunflower oil.
- Many housewives are interested in how long homemade mayonnaise is stored in the refrigerator - usually this period does not exceed two weeks, unlike store-bought sauce, which does not lose its properties for months - thanks to preservatives!
After the first tasting of homemade mayonnaise, you will no longer want to buy its store-bought counterpart, because you get used to quality food too quickly!
25-05-2012, 13:31
Whatever they say about mayonnaise and its extremely negative impact on our volumes, I personally can hardly imagine my life without mayonnaise ... Well, not life in general, but my cooking - definitely. I think that in some salads and as a sauce for some dishes, mayonnaise cannot be replaced by anything. Another question is how tasty and healthy is the mayonnaise that mass producers offer us? If you try to make mayonnaise yourself, you are unlikely to want to buy a store-bought mayonnaise later. Making mayonnaise at home is much easier than you might think. And if you have a blender ... However, without a blender it is better not to take on this matter - it will be problematic to achieve the required mass uniformity. So, detailed recipes for making mayonnaise with a blender.
The main secret and main ingredient of good homemade mayonnaise is fresh chicken eggs. The second secret is that all ingredients at the time of preparation of mayonnaise with a blender should be at room temperature.
We take a glass from a blender and pour 150 grams of deodorized sunflower oil into it. We introduce one raw egg into the oil, two tablespoons of 3% table vinegar and a little salt to taste.
Now let's start whipping. The blender should be lowered to the bottom of the glass and beat until the mass thickens and becomes perfectly homogeneous. After that, you need to continue beating, slowly raising the blender in a glass to beat well the upper layers of the mass. Moreover, the number of times the blender moves from the lower layers to the upper ones and back will also depend on the density of your mayonnaise. Don't overdo it.
Mayonnaise should be chilled before serving.
If you do not want to use vinegar in making homemade mayonnaise, you can use another recipe for making mayonnaise with a blender - with lemon juice and olive oil. And this is a completely different recipe.
Only the yolks of fresh chicken eggs - two pieces - will go into the blender glass. Add a pinch of salt, half a teaspoon of sugar, a tablespoon of mustard and a tablespoon of freshly squeezed lemon juice to the yolks. All ingredients must be thoroughly beaten with a blender until a homogeneous mass is formed. Now the most crucial moment - you will need to carefully introduce olive oil into the mass - 50 grams. You need to introduce it in a thin stream, in small portions, continuing to beat, so that each portion has time to connect with the total mass and the mayonnaise has time to thicken.
What to do if, in the process of preparing mayonnaise with a blender, the mass did not whip, but exfoliated? Do not despair. Use the second try. Add salt and mustard to the stratified mass. Send two egg yolks to a glass of a blender and slowly beat them gradually, introducing your upgraded failed mayonnaise. And, by the way, with the appearance of mustard in its composition, your mayonnaise will immediately become Provencal mayonnaise.
What to do if the mayonnaise is too thick? It can be simply diluted gently with milk. Usually a couple of spoons is enough.
For flavor ground black pepper, chopped garlic and / or herbs (dill, parsley or basil), olives and even cheese can be added to homemade mayonnaise. Don't be afraid to experiment. Fantasy is the engine of culinary progress.
How long does homemade mayonnaise last? You can store homemade mayonnaise for no more than a week, only in the refrigerator and only in a hermetically sealed container.
Marina GREBENSHIKOVA
Say what you like, but any housewife cannot imagine her dishes without such a sauce, unique in all respects, like mayonnaise. It belongs to the category of universal in terms of cooking and is suitable for almost any dish, both everyday and festive. But it is worth noting that the taste of cooked food largely depends on its quality. Therefore, mayonnaise should be given special attention.
If you translate the name of this sauce from French, you get "yolk". And this is no accident, since it contains ingredients such as vegetable oil (preferably olive oil), egg yolks, vinegar, lemon juice, sugar, salt and other seasonings that give mayonnaise a special taste and color.
In the middle of the 18th century, Provence sauce was created in France, the recipe of which was known only to its manufacturers and was not disclosed to anyone. It cost a lot of money, so it was available only to the nobility. But thanks to the French chef Lucien Olivier, who settled in Russia in the 19th century, we learned about the recipe for this unique sauce. Currently, there are several dozen of its varieties.
It is worth noting that this sauce includes components that have undeniable beneficial, including medicinal, properties. Let's focus on vegetable oil. It is considered the main component of the sauce, in which cholesterol is present and there is practically no fat. This makes it possible to protect the human body from the negative effects of the environment, removes toxins, and contributes to the normalization of metabolic processes.
Egg yolks contain a lot of vitamin A, which improves vision, rejuvenates the skin, strengthens hair and nails. Mayonnaise contains a variety of healthy fatty acids, vitamins B and E, which help improve the functioning of the lungs, circulatory system, and heart muscle. Lemon juice should not be underestimated, which is rich in vitamin C. Mayonnaise also contains potassium and phosphorus.
Of course, all this applies to homemade mayonnaise; purchased mayonnaise may contain all sorts of harmful additives, carcinogens and other impurities that can negate all the benefits of this product.
If someone thinks that mayonnaise can only be used as a dressing for dishes, he is deeply mistaken. Of course, cooking is the main area of application for such a sauce, but not the only one. This sauce is a great addition to salads, meat and fish dishes, appetizers, side dishes, first courses (soups and borscht).
But in second place is the cosmetic industry. Mayonnaise (especially homemade) can replace professional hair conditioner. Based on it, you can create a unique nourishing mask to improve skin condition.
Traditional medicine is not far behind. Quite often you can see the use of mayonnaise as a protective agent to prevent sunburn. It is mayonnaise that can make the skin quickly regenerate and restore its original appearance.
Many people prefer to buy a bag of mayonnaise in the supermarket, and then they are outraged that the salad is not tasty or they have gained extra pounds. We must be honest: in its composition, this seasoning does not belong to the category of harmful if it does not contain such ingredients.
Despite the fact that this sauce is quite fatty and high-calorie, it does not have any negative effect on the functioning of the stomach, the formation of an “orange peel”, if such harmful components as emulsifiers, stabilizers, modified starch and so on are not added to it. Therefore, if you cook it at home, then excess weight can be safely avoided. What's more, this appetizing, healthy, fragrant and delicious sauce can be added to any dish you like.
There is a list of dishes that cannot be imagined without mayonnaise. Olivier salad is one of them. But it can be easily spoiled by the store option. To prevent this from happening, try seasoning it with homemade mayonnaise.
Things to consider when making french sauce at home:
- In order for the density of the product and the taste to impress you, you need all the ingredients to be at room temperature. Moreover, great attention must be paid to their freshness.
- To give the seasoning a unique spiciness, you need to replace the purchased mustard sauce with natural mustard powder.
- It is good to use olive oil for making mayonnaise. But it’s not worth shelling out for a very expensive one, and an affordable one can cause a feeling of bitterness. Therefore, in order to avoid such negative consequences, it is worth using either sunflower oil, or dilute olive oil with any vegetable analogue, observing a 1: 1 ratio.
- The density of the sauce directly depends on the amount of oil added to it. But a very thick seasoning is not the best option. To make it thinner, you need to dilute it a little with boiled water at room temperature.
- To whip mayonnaise, you can use a regular fork (but this is a rather lengthy procedure), whisk, mixer, which has a special whisk nozzle. But the easiest way is to use a blender.
- The shelf life of homemade mayonnaise should not exceed four days.
There are times when you cook mayonnaise at home and expect a miracle from it, but you get the exact opposite result: either the consistency is liquid, or you feel bitterness, or there is a pungent smell. All this suggests that you did something wrong, and the sauce has become very reminiscent of a low-quality store product.
What you need to know before you start cooking this miracle - seasonings:
mayonnaise proportions
Everyone decides for himself how much to cook homemade mayonnaise. For some, 200g is enough. But there are events when a lot of guests gather and you need to surprise them with a variety of dishes. Then small doses are not enough. The main ingredients for mayonnaise and their quantity:
|
Sauce volume |
Type of eggs | Number of yolks | Butter | Salt | Sugar |
| chicken | 2 pcs. | 200 ml | 0.5 tsp | 1 tsp | |
| chicken | 4 things. | 450 ml | 1 tsp | ||
| 250 ml | quail | 12 pcs. | 200 ml | 1/3 tsp | |
| 500 ml | quail | 25 pcs. | 450 ml | 1.5 tsp |
There are a lot of options for preparing mayonnaise: from fatty to dietary, from classic to intricate. There is an opinion that this sauce is very difficult to prepare. Do not believe such statements! Be patient and follow the recommendations and you will succeed.
For cooking you will need the following ingredients:
- quail eggs - 10 pieces;
- olive + vegetable oil - 170 ml;
- apple cider vinegar - 1 tablespoon;
- sugar - 1 teaspoon;
- store mustard - 1 teaspoon;
- salt - ½ teaspoon;
- ground black pepper - to taste.
As an inventory it is good to have:
- a teaspoon;
- kitchen knife;
- measuring cup;
- a tablespoon;
- blender;
- half-liter glass jar;
- a plastic or metal lid with a twist.
We prepare all the ingredients and let them warm to room temperature for an hour. Then we start cooking. We take a quail egg and with the help of a special knife we separate the yolks from the proteins. Pour the yolks into a separate deep container. Everything must be done carefully so that small pieces of the shell do not get into the sauce. If this happens, then they are removed with the tip of a knife or a teaspoon.
Mayonnaise is perhaps the most popular sauce in our country. And our food industry, knowing this, produces many varieties of this beloved product. But after getting acquainted with its composition, many adherents of a healthy lifestyle completely lose their appetite, because purchased mayonnaise contains preservatives, starch, and other flavorings. Therefore, there is only one way out - to cook this delicious sauce yourself.
Evo4ka
Girls, who knows how to cook mayonnaise at home? Learn, please. I would be grateful for any recipes, but I would like it to be spicier (I love Provence) and preferably a beautiful texture and color (well, like a store-bought one).
Kisuli
If you have a blender, mayonnaise is made in a minute. I can write the recipe if needed.
Evo4ka
Yes please, I really need it! Wouldn't a mixer work? Then I'll buy a blender.
Kisuli
It is rather dreary to do it with a mixer and it does not always work out. The blender does this: an egg is broken into a glass from a blender, 1 tablespoon of mustard is added (I have Finnish mustard, it is not as spicy as Russian, Russian mustard is less) half a teaspoon of salt, a teaspoon of sugar, 1.5 tablespoons of vinegar. Odorless vegetable oil is added to the 300 ml mark and churned. Most important: the egg and butter must be at room temperature! Also take into account that Finnish spoons are slightly smaller than Russian ones. If possible, you can adjust the proportions of salt, sugar and other things to your liking. I have a blender 300 Wt
Evo4ka
Thank you very much. Very nicely presented.
Marfa Ivanovna
A small comment: pour in the oil in a thin stream, otherwise it will be cut off and nothing will work.
Kisuli
Oil must be poured in a thin stream, if done with a mixer. For a blender, everything is poured at once and mixed. It may cut off if the egg is cold, but this is fixable.
mauschen
What about a whole egg? I always thought that only yolks are added to mayonnaise
Kisuli
I put in the whole. I've been using this recipe for many years and it always works.
Nastasia
We used to do it, then we stopped. Did about the same as above recipe. For some reason I don't like home
Guru
it is not necessary to use a blender to whip mayonnaise - a mixer will also come in handy. Mayonnaise, in principle, was invented before electricity. I made it from yolks, without protein - I additionally freed the yolk from the film, rubbed it with mustard, salt and sugar, you can add black ground pepper ... if desired, then seasoned with lemon or lime juice, and that's only after this began to introduce olive oil in a third of a teaspoon. Gradually increasing to one tsp. For 1 yolk, about a third of a glass of oil, sometimes half. All products must be at the same temperature, cold ones take longer to beat. If the dishes are placed on a bowl of hot water, then the mayonnaise will turn out much thicker. And a proven fact - for some reason, whipped mayonnaise in a porcelain cup with a porcelain spoon turns out to be tastier. And faster.
mauschen
I made mayonnaise, it turned out delicious but rather thin. Is it supposed to be like this or did I beat it a little? Kisuli, how many minutes do you turn on the blender for?
Kisuli
If it's liquid, then something is wrong. Maybe the egg was cold. I usually take it out of the fridge the day before or keep it in warm water for half an hour. butter is also at room temperature. It goes as follows: load everything into a glass, lower the blender to the bottom and turn it on. After a few seconds, you should see what looks like mayonnaise, then slowly move the blender up and down for a couple of seconds to mix everything. Mayonnaise is usually ready in a few seconds. If it turned out liquid, you can heat another egg in water, put it in mayonnaise and mix again with a blender.
mauschen
wow! this is mayonnaise! great! the egg was cold and I probably took the wrong blender - I realized that I needed to take a blender with a glass, - well, one that waved yogurt with fruits / berries - a glass, - there are knives at the bottom, but I need such a grinder, I also have it. yes, I'll try again. Kisuli, thank you! both for the consultation and for the photo!
Kisuli
Thank you for the kind words. I have the most ordinary 300W blender. If the glass is busy, I do it in a regular jar, like today. When there was no blender, I made mayonnaise in a cocktail glass from a food processor. It turned out just as well, only it was a chore to disassemble and wash it every time.
mauschen
URA-URA, today it turned out, how easy it is! - thick and tasty mayonnaise! I held the egg in warm water and took another blender. Only it is very fatty, I have already lost the habit of such dishes, I diluted it in half with 0% yogurt in a salad - that's it! Saved the recipe and will make again!
Kisuli
Congratulations!
Mayonnaise, of course, is fatty, but there is no chemistry there. In my opinion, it's better to eat a little of this than a "dietary" one with all sorts of emulsifiers, conservatives and other filth.
Kseniya
Provencal mayonnaise preparation (contains mustard)
The 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 for many, especially meat dishes, this type of mayonnaise is the most suitable.
Approximately 200 ml (glass) of oil will be required. Food temperature 12-18 degrees Celsius. We take 2-3 yolks, an incomplete teaspoon of sugar, a quarter teaspoon of salt, half a teaspoon of ready-made mustard and mix everything well. Add half a teaspoon of oil (and not drop by drop, as in the preparation of 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 under-emulsify!). Then we add the oil already by a teaspoon, and then, increasing the portions as it thickens, and by a tablespoon, and towards the end by 2-3 tablespoons, carefully emulsifying each time. But if you add too much oil even once, the mayonnaise will fall apart, or, as it is called in cooking, "oil off". Therefore, when preparing mayonnaise, it is reasonable to use the principle of paratroopers - "hurry slowly, it will turn out faster." When the emulsification process is completely finished, add lemon juice or vinegar to taste (the mixture turns white a little and becomes more liquid), mix thoroughly and: the mayonnaise is ready! With some skill, cooking Provencal mayonnaise takes no more than 10 minutes. After standing for several hours in the refrigerator, the sauce becomes more jelly-like. If after cooking you want to add a little more sugar or salt to taste, then you should stir until the grains are completely dissolved! Otherwise, after some time, the emulsion around the undissolved crystals will begin to disintegrate, and then the entire mayonnaise will quickly disintegrate. If the emulsion breaks 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 to it during emulsification no longer oil, but failed mayonnaise. Or just use the resulting "unsuccessful" mixture for salad dressing, fried eggs, and the like. (The oily mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more.)
Preparation of classic mayonnaise sauce (without mustard)
Everything is the same as in the preparation of Provence mayonnaise, but mustard is not added to the yolks. In this case, emulsification is much more difficult. Adding oil (preferably olive! - other oils are even more difficult to emulsify) at the beginning should be a few drops, by the end no more than a teaspoon. But on the other hand, we will prepare a real classic mayonnaise sauce, less spicy than Provence, and having that delicate and delicate taste that made it famous in world cuisine.
Lyubushka
My recipe: 1l ras. butter, 6 eggs, 1 dessert spoon of table mustard, 3 tablespoons of vinegar. Beat with a blender
Jen
mayonnaise..how do I cook. I threw a couple of yolks into a blender, twisted a little. I begin to slowly pour the rast during whipping. oil in a thin stream. The better the oil, the better. Pour and whisk until it becomes thicker than the thickest sour cream (it does not fall when the vessel is turned over). Now add salt, lemon juice, vinegar (wine) to taste. Whipped up a little again. ALL! and here - a matter of taste - you can dilute it with water for a more liquid mayonnaise, you can mix it with yogurt, sour cream, add all sorts of spices, cheeses, everything)))
Yulianna
Mayonnaise 1 - 1 egg yolk, 100 g vegetable oil, salt, mustard, lemon juice, diluted table vinegar (or citric acid solution), sugar.
To make the mayonnaise homogeneous, the yolks and vegetable oil must be at the same temperature. Stir the egg yolk in a bowl, add oil to it drop by drop (if you add a lot of oil at once, mayonnaise will not work). When all the oil has been added, add salt, mustard, sugar, lemon juice, vinegar or citric acid solution to the mixture. If you add finely chopped dill or parsley to cooked mayonnaise, you will get mayonnaise from greens, if tomato puree or paste - tomato mayonnaise, finely chopped fried mushrooms - mushroom mayonnaise, sour cream - mayonnaise with sour cream, etc.
Mayonnaise with Vinegar - Take 6 raw eggs and separate the yolks from the whites. The yolks are well mixed with 1 tablespoon of ready-made mustard, a spoonful of sugar, salt. Vegetable oil (1.5 bottles of refined) is cooled and poured in a thin stream into the yolk-mustard mixture, whisking vigorously until smooth, and when the goal is reached, pour in 1 incomplete glass of 3% vinegar. Mix everything together. Instead of vinegar, sour cream and citric acid were sometimes added to mayonnaise; gherkins, scalded chopped greens and boiled spinach puree were also added, mixed with jelly (gelatin diluted in water) - and these were all varieties of the same sauce in essence.
Mayonnaise 2 - 2 eggs mixed with 3 tbsp. add vinegar, salt, sugar and mustard empirically (usually twice as much sugar as salt), start whisking. After about 40-60 seconds, start pouring vegetable oil into the unit in a thin stream, in the amount of 400 g, after pouring, lasting 30-40 seconds, beat for about a minute. Mayonnaise is ready.
Mayonnaise 3 - In an 800-gram jar 4 egg yolks, 1/3 tsp. sugar, less than 1/2 tsp salt, 1/3 tsp table mustard and beat until stupefied, but better with a mixer. Then, with constant stirring, very slowly add vegetable oil, preferably deodorized. After adding each portion of 10-20 ml, beat thoroughly, otherwise it will never go astray later. The process is continued until the jar is 2/3 filled with a thick, yellowish-white mass. Vinegar is then added to taste, and if the taste is very subtle or the vinegar is very strong, it can be adjusted by adding part of the egg white.
Mayonnaise 4 - Necessary components: Mixer, egg yolks 4-5 pcs. (necessarily separated from protein), vegetable oil 500-700 g (preferably imported, such in plastic bottles, corn, etc., sunflower oil from the market will be bitter, and you will get disgusting, not mayonnaise), vinegar 1/4 cup (here you can stir salt and sugar, well, to taste, in short).
From all this (excluding the mixer, of course) you get 700-800 grams of excellent mayonnaise. You can stir all this in a liter jar. 1) Beat the yolks thoroughly (at least 1 minute) until they are almost white. If not carefully, everything will then be divided into separate factions and nothing will come of it. 2) Without turning off the mixer, start adding oil. I draw your attention to the fact that you can not sharply pour in oil - this is the main mistake. The mass should not be divided into fractions. As soon as this happens, stop adding oil, let the mixer make the mass homogeneous. Then add again. Pour the oil in a stream with a diameter of a match - it will be more convenient. In short, this process will take about 4-5 minutes. When all this mass is about 3/4 of a can, and begins to reach for the beaters of the mixer (this will become noticeable) - it's time to move on to step 3). 3) You can pour vinegar. The whole mass will turn white and become thinner. The density of the mass is adjusted with vinegar. Extra salt, sugar, pepper - to taste
mayonnaise storage
AlinaA
Girls, tell me, is it possible to store mayonnaise not in the refrigerator, but simply at room temperature?
helencik
it’s possible, but not for long, and then the vegetable oil begins to drain. In the same place, the egg means it will quickly deteriorate
Lanochka
Store in a tightly sealed container in the refrigerator for up to 10 days.
Greek
If about industrial - two centuries ago, mayonnaise did not know in its composition any stabilizers, or dyes, or preservatives. High-quality mayonnaise has remained so to this day. So read the label carefully. The shorter the shelf life of mayonnaise, the more natural it is.
PSS
I don’t do homemade - laziness. I buy "Hummingbird" mayonnaise ("Provencal", "for salads"), there are no preservatives, no dyes, no modified products, but the shelf life is reduced - a week or 3 weeks, it seems (depending on storage conditions), Mayonnaise "Skeet" is also good, there is nothing harmful in the composition. But, if gastritis or peptic ulcer, then it is not worth it. Better than sour cream.
Jeanne
Emulsification is the most critical procedure in the preparation of mayonnaise. During emulsification, the oil is broken into microscopic balls, which are enveloped in egg yolk, preventing them from recombining. Electric stirrers (including home mixers) make the size of these balls very small, which increases the stability of the emulsion during storage, but worsens the taste of mayonnaise. Manual emulsification allows you to get larger balls, which significantly improves the taste of mayonnaise, but slightly reduces the shelf life of the emulsion (in the refrigerator, a week of storage is provided in any case, and more should not be stored). The faster we make rotational movements during manual emulsification, the smaller the butter balls are obtained - and this is one of the nuances of the art of an experienced culinary specialist who has taken up the preparation of mayonnaise.
Additives for mayonnaise
Kseniya
Additives are introduced into mayonnaise shortly before serving. Mayonnaise with additives is not subject to storage! Only the most common mayonnaise additives are listed here, but they can be varied indefinitely, adapting to different dishes and individual taste. Spicy additives are usually introduced into Provencal mayonnaise, and caviar and sweet additives are usually added to classic mayonnaise.
Mayonnaise with horseradish - up to 20% grated horseradish, a little sugar and salt. To cold meat, less often to fish, dishes.
Mayonnaise with tomato - up to 30% tomato paste (you can also add a pinch of red pepper, a little more sugar, salt, sometimes sautéed onions are also added). For boiled cold fish, hot fried fish, for seasoning fish salads.
Mayonnaise with gherkins and capers - finely chopped gherkins and capers are added to taste. To cold fried meat, to boiled pork.
Mayonnaise with spices and soy sauce - added to taste. For dressing meat and vegetable salads.
Eve
1. 250 g of vegetable oil, 2 yolks, 1 teaspoon of mustard, 1 teaspoon of sugar, 2 tbsp. spoons of 3% vinegar, salt to taste.
Cool vegetable oil. In raw yolks, carefully separated from proteins, add mustard, salt and grind well. Then, with continuous whipping, pour in 1 tbsp. a spoonful of vegetable oil to make a thick homogeneous emulsion. Then add vinegar, sugar and mix thoroughly.
2. 400 g vegetable oil, 2 egg yolks, 2 tsp. (20 g) granulated sugar, 2 tsp. (20 g) salt, 40 g vinegar.
Rub the egg yolks well with sugar and salt in an enamel bowl with a wooden spoon. In the resulting lush mass, add gradually (first drop by drop, and then 1 tsp) oil, continuously rubbing in one direction. When you get a thick mass, dilute it with vinegar, if you need a thinner sauce, dilute it to taste with cold broth.
3. 10 tablespoons (170 g) vegetable oil, 1/2 tsp. mustard, 1/2 tbsp. (10 g) milk powder, 1 tbsp. boiled water, salt and sugar to taste.
Powdered milk grind with mustard, salt and sugar. Continuing to grind, add sunflower oil drop by drop. If the sauce turns out to be very thick, pour in boiled water and continue to grind, and then add oil again.
4. 2 egg yolks, 4 tbsp. (100 g) flour, 12 tbsp. (200 g) vegetable oil, 2 tbsp. water, salt, sugar and vinegar to taste.
Mix with flour 8 tbsp. (130 g) vegetable oil, warm slightly, mix with water, boil, remove from heat, add the yolks, stirring quickly so that they do not curdle, beat, adding the rest of the vegetable oil. Season the sauce with salt, sugar and vinegar.
Tatyanka
Girls, I copied several recipes for myself a long time ago - I don’t remember where. Choose!
Quick mayonnaise: For 300 ml (1/2 pt): 1 egg, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp mustard powder, 2 tsp wine vinegar, 150 ml (1/4 pt) olive oil, 150 ml (1/4 pt) sunflower oil
Beat the egg, seasonings and vinegar in a blender or mixer at medium speed. With the blender running, add the oil, drop by drop at first, then in a very thin stream when the mixture begins to thicken.
Note: All ingredients should be at room temperature. IF the mixture begins to curdle, add 1 egg yolk, then a little oil. And if all else fails, don't despair, make a cheese pie!
Tomato Mayonnaise For 250 ml (8 fl oz): Peel, seed and chop 2 tomatoes, put them in a blender along with 1 crushed garlic clove, 1/2 tsp sugar and 2 tsp tomato paste. Beat at maximum speed for 30 seconds, then mix with half of the mayonnaise.
Traditional mayonnaise - Substitute 1 whole egg for 2 yolks. Whisk the yolks with seasonings in a bowl. Whisking constantly, add oil drop by drop. When the mixture begins to thicken, pour in the oil in a stream. Add vinegar and stir.
Garlic mayonnaise - especially good with chips. Add 2 cloves of garlic with yolks, mustard and 1 tbsp of oil. If you prefer a thinner mayonnaise, add 3-4 tablespoons of lemon juice to the finished sauce.
Mustard Mayonnaise - Great for meat sandwiches. Mix the finished mayonnaise with 2 tbsp grainy mustard.
Lemon mayonnaise - Replace vinegar with lemon juice.
Mayonnaise with lime and black pepper - Very good with salmon. Add the finely grated zest and juice of 1 lime and 1 tbsp ground black pepper to the prepared mayonnaise.
Curry mayonnaise - Add 1 tbsp curry powder to the finished mayonnaise.
Ginger Lime Mayonnaise - Combine 2 egg yolks, 1 tbsp lime juice and 1/2 tsp grated ginger root in a blender. Turn on the motor and pour gently 300 ml of olive oil, literally drop by drop, until the mayonnaise thickens. Season with salt and pepper.
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