Rarely are any products surrounded by so many scary stories about their harm and danger as mayonnaise. They love it and hate it, they argue about its use and, of course, about its preparation. In fact, most problems, such as questionable composition and prohibitive calorie content, can be solved if you do everything yourself. So we have selected 6 of the most delicious homemade mayonnaise recipes for you!
Homemade mayonnaise with mustard
The taste is richer and piquant - an eternal classic!
You will need:
4 eggs, 500 ml oil, 2 tbsp.
lemon juice, 4 tsp. mustard, 1 tsp. sugar and salt. Preparation:
Beat the eggs with a blender with the remaining ingredients, except oil and lemon, in a high container. Continuously whisking, add butter along the side until the sauce thickens. At the end, add lemon juice and finally beat the mayonnaise again.
How to make homemade mayonnaise
Now many housewives have adapted to making mayonnaise at home. This is understandable, because the composition of store-bought sauce can hardly be considered healthy. And when preparing at home, we are sure that it contains only healthy and high-quality products. In this article, I have already described recipes for cooking using a blender and mixer. But what to do if, for example, your blender breaks down? Or you are at the dacha and, having decided to make a salad, you don’t have any dressing with you. It turns out that it can be made just as tasty using a regular whisk, as in this video.
In conclusion, I’ll add a few secrets, without which your mayonnaise may not turn out tasty and thick.
- It is very important to follow the technology of its preparation. If you are preparing the sauce for the first time, then prepare it strictly according to the recipe. The sequence of ingredients is very important.
- All ingredients (butter, eggs, milk, etc.) must be at the same temperature.
- If while whipping you see that the consistency is too thick and you are not happy with it, add 1-3 teaspoons of water to it and beat the mixture some more.
- To dilute the mass, when it turns out to be very thick, you can add sour cream instead of water; this will not affect the taste in any way. On the contrary, a creamy taste will appear.
- If the sauce turns out thin, add a little lemon juice, but do not overdo it, otherwise it will turn out sour. You can cool the whipped ingredients a little. If these methods do not help, you can use starch and cook something like jelly based on mayonnaise.
- The unsuccessful product can be used for baking various products: meat, fish, in casseroles.
Dear readers, if you prepare mayonnaise at home, write in the comments how you prepare it and whether you have your own cooking secrets. I will be very grateful.
Bon appetit!
Homemade mayonnaise with milk
If you think that it is impossible to make homemade mayonnaise without eggs, you are mistaken!
You will need:
300 ml milk, 600 ml butter, 2 tbsp.
lemon juice, 3 tbsp. mustard, 1 tsp. salt and sugar. Preparation:
Warm the milk to room temperature, add the butter and beat with a blender until it thickens well. Add the remaining ingredients from the recipe and beat for another half a minute at the highest power.
Homemade mayonnaise with vinegar
The expressive and spicy taste of mayonnaise can be obtained even without mustard when it is not on hand.
You will need:
4 eggs, 300 ml oil, 1 tsp.
9% vinegar, salt and sugar. Preparation:
Separate the yolks from the eggs because you won't need the whites. Add salt, sugar and vinegar, beat, add oil and beat for another 5 minutes. If you prefer light and delicate mayonnaise, then use apple cider vinegar.
What products should you pay attention to in stores?
If you don’t have products on hand from which you can make mayonnaise, then good-quality products can also be found on store shelves!
- “Podvorye” “Home Provencal” 67%. Does not contain preservatives or other food additives, contains a large amount of natural yolks. Soy free and safe. The only downside is the sugar content. The taste is fatty, there is a piquant bitterness from the lemon.
- "Ryaba" Provencal 67%. A thick mass containing egg products and fat content. A product for those who love a light, cloud-like texture. Safe, does not contain preservatives sorbic and benzoic acid, you will not find starch in it!
- “Every day” Provençal 67%. You will be surprised when you see the value for money. The price is minimal, but despite this the taste does not lag behind previous competitors. Does not contain soy or organic acids.
- “Moscow Provencal” or “I love to cook” classic 67%. Provençal is for those who like to eat hearty and satisfying meals, as they contain a large amount of carbohydrates. Safe, tasty, does not contain starch
- "Just!" Provence 67%. Does not contain chemicals, organoleptic characteristics are normal. Despite its fat content, it has a light, airy taste.
Other brands that are popular are: “Mr Ricco”, “Maheev”, “Sloboda” and “Skeet”. However, they contain many flavorings and preservatives. Remember that price does not depend on quality, because more expensive does not mean better. Never make this a rule. Always pay attention to the composition, expiration date and shelf life, and then you will buy a delicious product.
Homemade mayonnaise with quail eggs
The recipe for this homemade mayonnaise will suit true gourmets and fans of proper nutrition!
You will need:
10 quail eggs, 250 ml of oil, 1.5 tbsp.
lemon juice, 1 tsp. mustard, salt and sugar. Preparation:
Beat eggs with mustard, sugar, salt and spices to taste in a blender until smooth. Add the oil little by little and immediately continue whisking until the mixture thickens. Lastly, add lemon juice and beat again.
Homemade mayonnaise with water
This unusual recipe is worth trying for those who prefer a neutral taste of the sauce!
You will need:
1.5 cups of water, 0.5 cups of flour, 4 tbsp.
oil, 2 tbsp. mustard, 1 tbsp. lemon juice, 1.5 tsp. sugar and salt. Preparation:
Grind the flour with water until there is a homogeneous mass without lumps. Place the mixture on the stove, boil and cook until thick, and then leave to cool. Separately, beat the butter with the remaining ingredients and slowly pour the flour into it until you get the desired consistency.
Vegan mayonnaise
This homemade mayonnaise recipe contains no eggs, milk or other animal products at all!
You will need:
80 ml soy milk, 160 ml oil, 1 tbsp.
lemon juice, 0.5 tsp. mustard, salt and sugar. Preparation:
Warm the soy milk to room temperature, add the butter and blend for a minute with a blender at maximum speed. Add the remaining ingredients and blend for a couple more minutes, without moving the blender if possible.
Sweet burger. Milk mayonnaise. Dessert. Cooking on the grill.
VKTwitterOKYandex
video content
Rating: 4.0; Votes: 1 WEBER MASTER-TOUCH GBS Grill: I've been wanting to make a burger for a long time. And I kept thinking about how to surprise you, otherwise there are already a million of these burgers and in the end I decided to make a dessert out of the burger for children. So watch how to make a sweet burger. Ingredients HERE Date: 2019-12-20
← Grilled shrimp. Salsa sauce. Snack for the table. Asparagus on fire. Roasted corn.
For lovely ladies. A very unexpected grilled sandwich. →
Related videos
Three products, 20 minutes and your dinner is ready. Zucchini with tomatoes and rice.
• Chef Vasily Emelianenko
This Lazy Cheesecake captivated me with its taste! I'm absolutely delighted! Try it too!
• Kalnina Natalya
Very tasty chicken legs/drums with kefir. Consolidation!
• Olga Cozy corner
LAMB NECK IN KAZAN
• Bread and Salt
Nobody believes that I cook them so simply! Flatbreads - pockets for any filling!
• Other Cuisine
Honey cake in 15 minutes Together with Baking! Another cake to the rescue for you!
• Kalnina Natalya
Comments and reviews: 10
JetsteamDen Interesting recipe. I would also add a pinch of salt; humans have receptors for NaCl on their tongue. The mayonnaise would have turned out a little tastier, but this is in question. I would like to know if it is possible to smell smoke at home? There is a grill in the oven, there is a desire, but there is no idea how to cook it correctly and without problems. And yes, if the pineapple is canned (you won’t find normal pineapples in my city during the day), is it worth sprinkling with sugar?
Hovhannes Frangulyan Dear Vasily, I would like to note that you are one of the most interesting food bloggers and, in addition to real professionalism, you stand out for your intelligence. I would really like not to hear even muffled words from you. Such speech does not suit you and spoils the impression. Thank you. As an aspiring chef blogger, I am learning so much from you.
Zondara R No, I’m already tired: every video is an advertisement for some device. Who doesn’t have this, is it urgently suggested to buy it? And the recipes became more and more complicated. Let's quickly go to India for sugar. or something else. At first it was interesting, fun and educational. Now it has become a channel for cool chefs. The interest has disappeared, and the advertising is simply infuriating. Unsubscribe.
logrusdark Vasya, what kind of bourgeoisie is this? Every day, there’s a new device for frying. In general, it’s cool, as always. The best culinary blogger. It’s too early for children to do this (the eldest is just over a year old, we’re expecting the youngest any day now, but I’ll definitely do it) Sweet mayonnaise made from milk is a must. Live and learn. on you solely out of respect, as a sign of popular recognition)
KSUSHA Oh, I forgot that you are from Russia. Oleg Vinnik is a famous Ukrainian singer, very cool and loved by many, and you really look like him, well, a similar type. I've been watching you for a long time and only now noticed you. You're awesome, I'm happy to cook with you. It’s nice not only to watch, but also to listen to intelligent and beautiful speech.
Al W An old Jew, who owns a family recipe for brewing tea with extraordinary aroma and taste, dies. Numerous relatives crowded around and listened to his every word. In the background, famous restaurateurs are jostling, hoping to hear the truth. Last breath: - Jews, put more tea leaves: )
KSUSHA A gastronomic discovery for me today, sweet mayonnaise with milk and sauce, and fried pineapple. You probably experienced a gastronomic orgasm, well, we were definitely surprised. mango sauce. Is this even legal? Perversion, but so alluring, now I’m thinking about grilling, but if you want, you can do it in a frying pan. Thank you.
LoraSaratov Vasily, can you make an issue about caring for kitchen utensils. About how to clean dishes from difficult stains. How do you keep your kitchen in order, given that in your kitchen at home there are sooooo many different kitchen utensils on the surfaces.
Marina Belousova Thank you All your videos are very inspiring and give a good mood Tell us what can replace fatty mayonnaise in this recipe? For children who can’t eat too much fat, but still dream of burgers, etc. Is there some kind of custard mousse?
Elena Sandryukova Vasya, what about the idea of publishing a book with a biography intertwined in it (i.e. how you came to cooking, experience (i.e. mistakes, ideas, and development. I’m sure it would be very interesting and the circulation would sell like hot cakes) pies. Creative inspiration to you.
Useful tips
Although all the recipes are very similar to each other, there are a few tricks and secrets that will help you get the most out of homemade mayonnaise. Let's share tips!
1. To avoid bitterness, mix olive oil with vegetable oil 1:1 – 1:3. Add a little sesame, corn, grape, rapeseed, linseed and other oils; 2. If the mayonnaise does not thicken at all, then add a little more oil. And if you need to make it more liquid - drops of water; 3. Store homemade mayonnaise in an opaque and hermetically sealed container. This way it will stay in the refrigerator for up to 5 days. On average, it is recommended to store it for 3 days; 4. Mild but rich Dijon mustard is best for mayonnaise; 5. Vegans can experiment with nut milks and chickpea water. They always need to be heated a little, otherwise the mixture simply won’t fluff; 6. Mayonnaise with tomato paste goes well with fish, and with gherkins or horseradish with meat. For salads, add greens, and for savory appetizers, add applesauce or orange juice; 7. Prepare homemade mayonnaise half an hour before use so that it has time to brew a little. Preparing the sauce takes on average no more than 10 minutes; 8. For storage, it is better to use a glass container rather than metal or plastic; 9. Do not use unrefined oil, because the mayonnaise will separate; 10. To reduce calorie content, mix mayonnaise with natural yogurt before use.
Mayonnaise "Provencal" in seconds
I suggest you see clearly in the video how to make a delicious homemade sauce. And you will see for yourself that preparing it is very easy and simple; even a beginner will not have much difficulty preparing such a dressing at home.
Today you learned and learned how to prepare mayonnaise at home. Even if you don’t eat it often, it will be useful for preparing salads, casseroles and hot dishes. Therefore, it is better to use a homemade and natural product than to buy one from a store with harmful additives. This sauce goes well with fried zucchini, meat dishes, salads, and also acts as an independent sauce or marinade.
The sauce may not work out the first time, but if you take into account all the nuances, it should turn out without problems. Use only fresh and proven products. It’s also worth knowing that the sauce can be stored in the refrigerator for no more than 3 days, so you shouldn’t prepare a large quantity. It’s better to make it in small portions, but fresh.
