Mayonnaise is an integral part of our culinary culture. Without it, it is impossible to introduce many dishes, including salads. We all understand that the store sauces are stuck with harmful components and all sorts of preservatives. Therefore, do not be lazy and do it all with your own hands at home. Moreover, what to make it at home is easier than a paired turnip).

The original recipe consists of: raw egg yolks, vinegar, vegetable oil, salt and spices. Most often, the recipe includes a mustard, such a kind of sauce is called Provence.

By itself, mayonnaise by 60-80% consists of vegetable oil, which does not contain cholesterol. But the classic recipe includes chicken eggs that contain it. Therefore, for those who do not use them because of cholesterol or because of other food convictions, I collected a separate selection of recipes without eggs here.

Well, for those who are not afraid of cholesterol - 11 different recipes for every taste. Of these, you will definitely choose what you like.

It is important to remember that mayonnaise, cooked at home is stored only a few days in the refrigerator. It consists of perishable raw eggs.

In this recipe we will share the secret, thanks to which you will stop afraid to use raw eggs. Delicious sauce is prepared in a few minutes from simple ingredients and is obtained very gentle and air.

• Egg - 1 pc.
• Salt, sugar - 1/4 h. Spoons
• Vegetable oil - 150 ml.
• Mustard dining room (ready) - 1/2 h. Spoons
• Lemon juice - 1 tbsp. the spoon

1. In a deep bowl, we pour boiling water and put an egg in it for 1 minute. After that, we shift the egg into the ice water to stop the process of folding the protein.

Attention: In order not to be afraid to use raw eggs, put them on 1 minute in boiling water.

2. We divide the egg into a bowl for a blender, add salt, sugar, mustard, whip the egg seconds 15-20.

3. Without stopping the whip process, we begin to add vegetable oil into the bowl. We whip about about 30-40 seconds.

4. Only after the mass begged, add lemon juice and beat another 5-10 seconds. Sauce is ready. Bon Appetit!

How to cook delicious mayonnaise with quail eggs

Mayonnaise is easy to prepare at home. And we ourselves can give them any nice taste for us using your favorite seasonings and high-quality products.

The peculiarity of this recipe is that instead of chicken eggs we will add quail. Quail is not infected with salmonellosis. The temperature of their body is several degrees higher than the temperature of the chickens, so the probability of the disease of this disease in quail is much lower. At least this writes the Internet. Although I hold quail eggs in boiling water for confidence. Salmonella dying at a temperature of 60 ° C.

For cooking we need:

• Quail eggs - 6 pcs.
• Salt, sugar - to taste
• Mustard - 0.5 h. Spoons
• Vinegar - 0.5 h. Spoons
• Red and black pepper, sesame - by pinch
• Olive cold spin oil - 1 h. Spoon
• Olive oil - 2 tbsp. Spoons

1. Red, black pepper and sesame in mortar.

2. Eggs split into a blender, add mustard, vinegar, sugar salt and beat.

3. Thin trickle continuing to beat, add oil.

Below you can see a detailed video recipe for making mayonnaise on quail eggs.

Dish is ready, pleasant appetite!

Preparing in a blender with citric acid

If you have no lemon at hand to prepare your favorite home mayonnaise, you can safely replace it with lemon acid.

For cooking we need:

• Egg - 2 pcs.
• Salt - 1 h. Spoon
• Sugar - 2 h. Spoon
• Vegetable oil - 400 ml.
• Mustard - 1 h. Spoon
• Water warm - 2 tbsp. Spoons
• Lemon Acid - 1/4 h. Spoons

1. In warm water, dissolve citric acid. We wait for all crystals to dissolve, because If they are not dissolved to fall into the oil, it will remain crystals.

2. Pour our solution into a bowl of the blender and gently drive the eggs there so that the yolk does not break.

Attention: eggs must be room temperature.

3. We begin to beat the eggs, add mustard to them. Thin weaving fill the oil so that the total volume of fluid in the glat of the blender was 500 ml. The mass will increase in volume, consider this choosing the container in which you are going to cook.

4. Whip up to density. This mayonnaise can be stored in the refrigerator a few days in a closed container.

Try, you will succeed!

How to cook homemade mayonnaise with sour cream

In this recipe, we prepare sauce based on sour cream or yogurt. Yes, this is not a real, not a classic preparation option, but it does not become less tasty. Beautiful alternative to sauce for those who do not use eggs.

This sauce is tasty to refill salads, serve it to grilled vegetables, to the vermicelli, to potatoes and many other dishes.

And also, for this recipe does not need a blender.

For cooking we need:

• Salt - 1/2 h. Spoons
• Sugar - 1/2 h. Spoons
• Ground pepper - 1/2 h. Spoons
• Olive oil - 2 tbsp. Spoons
• Mustard soft, fragrant - 1 h. Spoon
• Mustard with grains - 1 h. Spoon
• Sour cream or yogurt 8% fat content - 400 ml.
• Lemon juice - 1/2 h. Spoons

1. For the basics, use sour cream or fat yogurt without flavors and taste additives.

2. To the base, add mustard of two types: one is not acute, fragrant, and the second - in beans.

3. Add lemon juice or any vinegar, sugar, salt and black pepper. Mix all ingredients with a spoon.

4. In this sauce, according to your desire, you can add your favorite taste and spicy supplements. It can be horseradish, greens, turmeric, paprika, any spices and spices, garlic.

This home mayonnaise or sauce can be stored in the refrigerator week.

Be healthy!

Delicious recipe with avocado

What kind of mayonnaise to eat, so that the diet does not sit down on the diet? After all, the calorie content of the usual will be 600-700 kcal. at 100 gr. For you now, recipe for slims. Delicious sauce for an unforgettable taste of your dishes!

In general, look below for a detailed recipe with an inimitable master chief Marco Cherwti.

For cooking we need:

• Lemon juice - 1/2 PC.
• Warm rice - 2 tbsp. Spoons with a slide
• Avocado - 1 pc.
• Linen oil - 2 tbsp. Spoons

1. For preparation we use ripe avocado fruits. We cut them in half and deposit to the bowl of the blender.

2. Rice is needed soft, unwanted not suitable for us. Boiled rice We send to the blender after avocado.

3. Let's squeeze the lemon juice there. Be careful that the lemon bones did not accidentally fall into it, they will be pattering.

4. Add vegetable oil: linen or your favorite.

5. Everyone whipped and get a vitamin, useful sauce.

With this sauce, you do not need to be afraid of salmonella or allergies. It can be used for sandwiches, salads, vegetables.

Cooking Provence in a blender with vinegar

Well, sometimes you can give yourself the will and calories to eat, but provided that it will be extremely tasty calories.

For cooking we need:

• Egg - 1 pc.
• Salt - 1/2 h. Spoons
• Sugar - 1 h. Spoon
• Vegetable oil - 200 ml.
• Olive oil - 50 ml.
• Mustard dining room - 1/2 h. Spoons
• Lemon juice - 1 tbsp. the spoon
• White vinegar, wine - 1 h. Spoon
• Pepper white (optional)

1. In a glass for a blender, pour an egg, trying not to break yolk.

2. Add vegetable and olive oil. Olive should be no more than 1/4 of the volume of the rest of vegetable oil.

3. Then we pour salt, sugar, white pepper, mustard and vinegar (you can apple, wine, ordinary) or lemon juice.

4. Immerse a blender into a glass with ingredients to the bottom, covering them the yolk. We turn on large speeds and do not raise it up until half of the liquid turn into an emulsion.

5. Then you can lift the blender in the glass and continue the beating before the formation of a thick mayonnaise. Blender It is advisable to use good power.

The result was a thick provence.

Homemade mayonnaise with milk

Another cooking recipe without raw eggs. He is preparing on milk and yogurt. Take yourself a note and cook for a variety.

The consistency of this sauce is the same as the usual, and in taste it turns out easier.

For cooking we need:

• Mustard - 1 h. Spoon
• Salt - 1/2 h. Spoons
• Milk - 100 ml.
• Vegetable oil - 200 ml.
• Apple vinegar - 1.5 tbsp. Spoons
• Yogurt without taste additives - 150 ml.

1. In the recipe you need to strictly observe the proportion: 2 parts of the oil per 1 piece of milk.

2. Vegetable oil is better used without smell. We connect the oil and milk in the bowl for the blender and beat.

3. In the resulting thick mass, add apple or any other vinegar, mustard and salt. Sick blender some more.

4. Very simple and fast mayonnaise recipe, it reminds the store to taste.

5. You can add yogurt to the finished sauce to reduce calorieness, and make taste more diverse. Mix with yogurt with a spoon.

At your request, you can add greens, garlic and all your favorite ingredients.

The most delicious prescription making mayonnaise without eggs

Raw sauce with vegetable protein. Again the recipe without eggs, which is practically not different from the usual one - based on beans.

For those who are afraid of beans due to gas formation - Tip:

1. To begin with, rinse the beans with cold water and soak it for 12 hours. On each glass of water, add a teaspoon of lemon juice. Water should fully cover the beahs.
2. Water drain and rinse the beans.
3. In the pan, type 3 fingers above the level of beans. It is necessary to merge the first boiled water, the beans to slip and then cook in new water. Solo at the end.

Above the beans need to work hard, but then nothing will spoil your day).

For cooking we need:

• White boiled bean or canned - 1 cup
• Broth beans - 2 tbsp. Spoons
• Mustard - 1 h. Spoon
• Salt - 1 h. Spoon
• Sugar - 1.5 h. Spoons
• Lemon juice - 1 h. Spoon
• Curry, white pepper, olive herbs - 1/2 h. Spoons
• Vegetable oil - 100 ml.

1. In the bowl of the blender, pour beans along with the decoction.

2. Blender grind it to a puree state. Pour salt, sugar, spices, lemon juice and mustard.

3. Pour vegetable oil. Whip the blender sauce to a homogeneous consistency. When testing on a dense, it must be borne in mind that the sauce thickens in the refrigerator. Bon Appetit!

Video cooking the most delicious mayonnaise

In this recipe we will use only yolks, the remaining proteins can be launched on the omelet. By the number of products of the finished sauce, there is enough for the preparation of a large feast. You can take ingredients proportionally less: as much as you need.

For a long time to store homemade mayonnaise in the refrigerator is not recommended, raw eggs - a perishable product.

For cooking we need:

• Eggs - 5 pcs.
• Lemon - 2 pcs.
• Mustard - 2 h. Spoons
• Vegetable oil - 500 ml.
• Salt - 1.5 h. Spoons
• Sugar - 2.5 h. Spoons

Below you can see a detailed video recipe for step-by-step preparation of the most delicious home mayonnaise.

1. We use only yolks, pour them into the bowl of the blender. Immediately add salt, sugar, mustard and beat the blender.

2. We use vegetable oil without smell, in proportion: 100 ml is needed for one yolk. vegetable oil.

3. Thin jet pour oil without stopping the weight.

4. Following, you can add acid - lemon juice. After that, the sauce will bring down and turn into a thick mass.

We got a tight delicious mayonnaise! Bon Appetit!

Lovely mayonnaise with their own hands

In this recipe, you will prepare sauce on starch without eggs. The use of starch will make it low-calorie.

For cooking we need:

• Starch - 1.5 tbsp. spoons (corn or potato)
• Water or vegetable decoction - 200 gr.
• Vegetable oil - 200 gr.
• Mustard - 1 h. Spoon
• Sugar - 1 h. Spoon
• Salt - 1/2 h. Spoons
• Lemon juice or vinegar - 2 h. Spoons

1. Mixed 2/3 of the entire liquid (water or vegetable beam) in the bucket and put on fire to bring to a boil.

2. In the remaining 1/3 of the liquid, we pour out starch and thoroughly mix it with a spoon to dissolve until uniformity. We pour dissolved starch into the boiled fluid.

3. Constantly stirring brewing from Starch Kisel. Ready chest cooled to room temperature.

4. When Kissel cools, it will become quite dense by consistency. We spend it into a bowl for a blender, add salt, sugar, lemon juice, mustard and vegetable oil.

5. Lower the blender to the bottom of the glass and beat the kissel without raising the blender from the bottom at least 1 minute until the mass turn into a homogeneous, white emulsion. If the blender is raised before - mayonnaise can escape.

In the event that suddenly your mass was still smelled, you need to brew a new portion of starch, cool it, and add to the previous steadfast mass, and beat everything again with a blender.

Our mayonnaise sauce is ready.

Bon Appetit!

Recipe for raw food from seeds

Mayonnaise from seeds? I think you did not expect such a recipe. But in fact, leaves are made from seeds - the basis for him. But you can wash these seeds, go through and be sure that there was no trash in except seeds.

Sunflower seeds are a very useful product! The 100 grams contain more than 130 percent of the tocopherol daily norm (vitamin E) which is needed to maintain the work of the heart and blood vessels, the clarity of the thought and beauty of the skin and hair.

Optionally, you can add any spices, mustard, garlic in this sauce.

For cooking we need:

• Sunflower seeds - 2/3 glasses
• Lemon - 1/2 PC.
• Salt to taste
• Fresh any greens (parsley, dill, kinza, arugula or other greens)

1. Seeds we rinse with flowing cold water and soaked them with water overnight. You can soak seeds in the morning, it will even be better because During the day you can change water several times.

2. After 8-9 hours we rinse seeds. During this time, they may even go back and it's good. Let them go to work.

3. We load seeds in the bowl of the blender, salt, add chopped fresh greens and lemon juice. Pour cold water so that it covers seeds.

4. Immersible blender grind everything to homogeneous mass.

5. This sauce can refuel salads or smear it on sandwiches. It is stored in the refrigerator a few days.

Lovely live food without heat treatment!

Try. Bon Appetit!

Today, mayonnaise can be bought at any store. This sauce has become indispensable for the majority, because mayonnaise is a delicious, universal component of very many dishes.

But in truth, mayonnaise is not the most useful thing that you can eat. If you read the composition of mayonnaise on the label, you can see that in addition to the mandatory ingredients, there are a lot of various additions of chemical origin, allowing this sauce for a long time to store on store shelves and have certain taste.

Today we will tell you how to make home mayonnaise with your own hands, how to make homemade mayonnaise quickly and without much effort using simple products that will accurately have in your kitchen.

Delicious mayonnaise, which you make at home will be much more useful, and even better shopping sauces.

Delicious and simple home mayonnaise: recipe, cooking

• 1 - 2 eggs
• 1 tsp. Mustard (with a slide)
• 1 tsp. Sahara
• 1 kof. l. Sololi.
• 1 tbsp. l. vinegar or lemon juice
• 0.5 l. Sunflower oil
• 2 tbsp. water

To properly cook homemade mayonnaise with your own hands, the best option is to take a blender. It is a blender that you can make mayonnaise at home, and he will have it undoubtedly. If you take a whisk or a mixer, with which the hostess also make mayonnaise, you will do mayonnaise longer, and there is a risk that it will not come out.

To make home mayonnaise blender, you need to prepare products in advance so that they have room temperature.

Swim eggs, then add mustard, salt, sugar. After that, we put a blender into a beating container, and add vinegar, sunflower oil and water.

When all the ingredients assemble, begin to beat the Mayonnaise by a blender, without taking the blender from the bottom of the tank. First, home mayonnaise needs to be taken from the bottom when you will see that the eggs began to be cheb, slowly lift the feet of the blender, covering other components.

Beat mayonnaise is needed before receiving a homogeneous mass. Within two minutes, your home mayonnaise is ready. Put the fridge cooked in the sauce so that it thickens.

You can experiment and add to the sauce and other ingredients, which will allow you to diversify his taste, giving mayonnaise new shades.

We hope our simple and very fast mayonnaise recipe for home cooking will become an indispensable recipe in your culinary book.

Create new delicious dishes using useful home mayonnaise in two minutes.

The shelf life of home mayonnaise - up to 4 days.

Today, the quality of many products leaves much to be desired. The dubious composition and sometimes the unsanitary conditions for their manufacture are affected by our health. It forces modern owners to revise the attitude towards purchased food and start cooking them on their own.

Doubtful quality concerns mayonnaise. From the occasion to the case from the store shelves, you can buy a really tasty product that leaves after the use of the pronounced lifting of sunflower oil, vinegar or other components. Moreover, it is very simple to prepare mayonnaise with their own hands and such a product will have useful, and not harmful properties for the body.

____________________________

Method 1: Egg-based mayonnaise

A classic mayonnaise product is prepared with the addition of eggs. Since we, women, love to experiment, you can use not only chicken, but even quail eggs. They are considered more useful, in particular for male health.

First recipe: with egg yolks

This recipe is the easiest way for a couple of minutes to prepare a natural product. It can be safely used to refuel salads, not surviving about the presence of preservatives.

Ingredients:

Cooking method:

1. In yolks, add mustard, salt and sugar. Beat at maximum speed.
2. Add a small amount of vegetable oil with a thin jet, then beat.
3. Add vegetable oil and beat.
4. After thickening, you can add vinegar and water.
5. Beat the mass for another 1 minute.

Useful tips:

1. If you do not use water in the recipe, the mass will be too thick. In particular on the second day.
2. Instead of vinegar, you can add lemon juice in the amount of 0.5 teaspoon.

Second recipe: with one yolk

To prepare this mayonnaise there is no need to use many yolks. If you follow the recipe, then as a result, you can get 400 milligrams of a tasty and safe product.

Ingredients:

• Chicken yolk - 1 piece.
• Sunflower oil is 350 milligrams.
• White wine vinegar - 1 tablespoon.
• Salt is a pinch.
• Ready mustard - 1 teaspoon.
• Water - Looking in the thickness.

Cooking method:

1. In the bowl put yolk and beat the wedge slightly.
2. Add salt and vinegar. Again, beat for a few seconds.
3. In a separate container, pour sunflower oil.
4. Add a drop of oil into the yolk, and beat again.
5. By adding oil dropped, constantly hit the mixture.
6. Add as result of water and beat.

Useful tips:

1. The more water, the fat will be mayonnaise.
2. A third of oils should be added dropwise, and the rest can be poured in small portions.
3. If you follow the previous rule, the mixture will not flavor.
4. All products, including the container in which mayonnaise will prepare, should be room temperature.

Third recipe: with quail eggs

Each hostess, who cares about the health of the family, would like to prepare not only delicious, but also the maximum useful dishes. So that they have not lost their utility because of the purchase of mayonnaise, it is worth making a natural product with their own hands.

Ingredients:

Cooking method:

1. Eggs in the container mix with salt, sugar, mustard and pepper.
2. Beat for 1 minute.
3. Add vegetable oil into a thin flowing mixture.
4. Beat until the mixture will not be thick.
5. When a mixture thickened, add lemon juice and beat again.

Useful tips:

1. When cooking mayonnaise, you can add some fresh greens to it. She will give him a beautiful view and pleasant aroma.
2. It is recommended for the preparation of this mayonnaise to use sunflower oil.
3. Olive oil can give mayonnaise expressed its fragrance and taste that is not familiar with each of us.

Fourth Recipe: Overall Egg

It is best for the preparation of this kind of mayonnaise to use a blender as an assistant. It must be immersible.

Ingredients:

• Chicken egg - 1 piece.
• Refined vegetable oil - 160 milligrams.
• Mustard - 0.5 teaspoon.
• Lemon juice - 1 tablespoon.

Cooking method:

1. Add an egg, mustard, sugar and salt in a tall glass.
2. Beat the ingredients into a homogeneous mass.
3. Do not stop having pour the sunflower oil with a thin ridge.
4. When the mixture has become sufficiently thick, add lemon juice.
5. Beat again before receiving homogeneity.

Useful tips:

1. So that mayonnaise is thick, more vegetable oil should be added.
2. You can add a grate of a lemon in a shallow grater. In this case, mayonnaise will acquire a pleasant fragrance, and it can be served with fish and vegetable dishes.
3. If mayonnaise is needed to meat dishes, toast, it is possible to add chopped garlic in it.

Method 2: Low-calorie mayonnaise

Many who decided to engage in their figure are difficult to abandon previously familiar food. At this time, this is not a problem, since at home you can cook low-calorie mayonnaise with your own hands.

First recipe: with sesame paste

Such a product can still be called vegetarian, as there are no eggs in it. Their substitute can be lecithin, which is also not a mandatory ingredient. It is mostly in the recipe emulsifier.

Ingredients:

Cooking method:

1. All ingredients except curry and turmeric, sesame paste to beat in a blender before receiving a homogeneous mass.
2. After the beating, it is necessary to give the mixture for 1 hour.
3. After the time of time to add curry, turmeric and sisaming paste into it.
4. Again, beat in a blender until homogeneous.

Useful tips:

1. You can add half a beam of parses in mayonnaise. She will give him a spicy taste and aroma.
2. The product can be done more thick, if we reduce the content of vegetable oil to full 2 \u200b\u200btablespoons and add sparkling for 2 minutes, folded tofu in the amount of 150 grams.

Second recipe: linen flour

Linen flour in this recipe is necessary as a zero substitute and acts as a thickener. At the same time, it makes the mayonnaise with a useful product, as its consumption reduces the risk of developing cardiovascular associated with the digestive system of diseases.

Ingredients:

• Linen flour - 2 tablespoons.
• Water - 60 milligrams.
• Vegetable oil - 130 milligrams.
• Sugar - 1 teaspoon.
• Salt - 0.5 teaspoon.
• Lemon juice - 2 tablespoons.
• Dijon mustard - 2 teaspoons.

Cooking method:

1. Boil the water and pour the flaxseed flour, gradually stirring to avoid the formation of lumps.
2. Cover the capacitance with it with a lid and give to completely cool.
3. After a complete cooling, add salt, sugar, mustard and lemon juice to linen flour.
4. Stir everything with a whin.
5. In small portions introduce vegetable oil, whipping a blender.

Useful tips:

1. Properly prepared product, if mayonnaise will absorb oil.
2. To give piquancy to it, you can add 4 drops of green sauce "Tabasco".

Third recipe: on milk

The recipe does not use chicken eggs, and the milk adds an extraordinary delicate taste to the mayonnaise product. Such mayonnaise can be added to dishes and without fears offer them to children.

Ingredients:

Cooking method:

1. In a glass, pour the milk at first, and then olive oil.
2. At low speed, start hit by a blender.
3. Little to introduce lemon juice, increasing the speed of the blender.
4. Add salt and beat the mass to full thickening.

Useful tips:

1. To prepare mayonnaise, you can use sunflower oil or half it with olive.
2. Store the product is necessary in the refrigerator no more than 3 days.

Fourth Recipe: Wheat Flour

This recipe is suitable for those who do not think their diet without dishes, in which there is mayonnaise, but those who want to comply with the post. This is due to the fact that there are no eggs and other ingredients forbidden at this time. Ready mayonnaise can be used as an additive to salads and for cooking.

Ingredients:

• Ovened flour - 0.5 glasses.
• Olive oil - 4 tablespoons.
• Lemon juice - 1.5 tablespoons.
• Previous mustard - 1.5 tablespoons.
• Salt - 1.5 teaspoons.
• Sugar - 1.5 teaspoons.
• Water - 1.5 glasses.

Cooking method:

1. In flour add a small amount of water and beat the wedge.
2. Add the rest of the water and mix again so that there are no lumps.
3. Put on a slow fire and bring to a boil, constantly stirring the mass.
4. After boiling, you should immediately remove it from the fire and give to stand up to complete cooling.
5. Meanwhile, mix olive oil with mustard, sugar, salt and lemon juice.
6. Because of the blender, adding gradually sifted flour.

Useful tips:

1. Mustard can be labeled less or more when cooking mayonnaise. It acts as a regulator of his taste, and its number depends on personal preferences.
2. When choosing olive oil for making mayonnaise, it is recommended to give preference to the Extra-class products. This will make it possible to prepare a delicious product without a "mustard".
3. Store mayonnaise is recommended no longer than 3-4 days in the refrigerator.

Method 3: mayonnaise with additives

Of course, mayonnaise with additives is already a sauce, not a classic product. It may not be tasty and helpful. Such mayonnaise can be served with fish, meat and vegetable dishes.

First recipe: with avocado

Ingredients:

Cooking method:

1. Avocado flesh put in a bowl of the blender, beat her slightly.
2. Add the rest of the ingredients and beat again to a homogeneous mass.
3. At the end add salt or other spices to taste.

Useful tips:

1. If you need to add less kefir in preparation, you can get delicious mousse on the outcome.
2. You can also add green onions to the recipe, which will give mayonnaise fragrance and interesting taste.

Second Recipe: With Walnuts

Walnut mayonnaise can be safely attributed to lean products. Moreover, with the help of this recipe, if you change the number of certain products, you can prepare both sharp mayonnaise and sweetish sauce.

Ingredients:

• Walnuts - 1 cup.
• Vegetable oil - 125 milligrams.
• Salt and sugar - 0.5 teaspoons.
• Mustard - 1 teaspoon.
• Lemon juice - 3 tablespoons.
• Water - 0.5 glasses.
• Garlic - 1 teeth.

Cooking method:

1. In the bowl of the blender, pour nuts and chop into a small crumb.
2. Add salt, mustard, sugar and 2 tablespoons of water.
3. Beat the mass and gradually introduce vegetable oil, divided into 3 receptions.
4. Add crushed garlic, lemon juice and when weeping introduce the remaining amount of water.
5. Beat for another 30 seconds.

Useful tips:

1. To get a sweet sauce, you should add more sugar.
2. If you want a sharp mayonnaise, you should add some sugar and more mustard.
3. To prepare mayonnaise, it is better to use refined oil, as an unrefined product will give it an extra fragrance and an unpleasant taste.

Video

Mayonnaise sauce can give piquancy to any dish. Mayonnaise is a classic option for refueling salads. Homemade mayonnaise has an original taste and does not contain harmful preservatives, like a shop its option. At home, it is possible to prepare it in several ways. But to obtain a homogeneous consistency and balance on spices, it is necessary to strictly adhere to the specified formulation, as well as clearly perform the preparation instructions.

Maisonist Home Classic Recipe

Traditional mayonnaise sauce is prepared on the basis of eggs and vegetable oil. For cooking 200 ml. The finished product you will need such ingredients:

• purified olive oil - 1 tbsp.;
• chicken eggs - 2 pcs.;
• ready mustard - 1 tsp;
• sugar with salt - ½ tsp;
• lemon juice - 1 tbsp. l.

Council. Ingredients before mixing must have room temperature. Butter is best to take olive, as sunflower may not be combined to taste with many products. Chicken eggs must be fresh. Home eggs yolk brighter. If it is used to prepare mayonnaise, then the sauce will acquire a beautiful shade.

• Mayonnaise can be prepared by a conventional wedge. When mixing ingredients in a blender, the sauce is reversed, so use it only at low speed.
• Prepare a large container for whipping products.
• Separate yolks from proteins and put them in the container. Add salt to them with sugar and mustard.
• Lemon wash, cut into half and squeeze juice to the mixture. Use only freshly squeezed juice, as it quickly disappears.
• Venchik Mix the ingredients well.

• When the mixture becomes a homogeneous thin flowing or small portions, add oil. But do not stop whipping.

• At this stage do not need to rush. Carefully follow the state of yolks. When the first portion of the oil is completely absorbed into the yolk, only then add the following part. At the same time, the mixture will begin to acquire the Mayonnaise consistency. Do not stop interfere with the wedge.

• When you get all the oil, carefully beat the mayonnaise and try it. If you need to add spices.

• Homemade mayonnaise can be stored in the refrigerator after its preparation no longer than one week. Therefore, cook a strictly defined portion. It is better to cook fresh sauce than spoiling the taste of dishes to the missing product. Especially since it is preparing for 5-7 minutes.

Maisonist home recipe without eggs

Those who are afraid to use raw eggs in food, there is a recipe for mayonnaise sauce without them. The basis of such a mayonnaise will be milk with purified oil.

For the recipe you will need the following products:

• warm milk - 70 ml.;
• olive oil - 0.5 tbsp.;
• mustard with lemon juice - 2 h.;
• salt - ½ tsp.

Progress:

• Measure all the necessary ingredients and leave on the table. Prepare a beaming container. When products get the same temperature, proceed to the preparation of mayonnaise. First pour milk.

• Add oil from above. Use only refined vegetable oil, since the non-purified product has a specific taste.

• With the help of a blender, mix the mixture well. After a few seconds, the mass will start thick.

• When the mixture acquires a homogeneous consistency and becomes thick, you can add spices.

• First, pour salt, then put the mustard. Stir mayonnaise. Lastly, pour lemon juice. Milk will not come up, as the protein has already been connected to the oil.

• Then use only a spoon or a whisk for mixing ingredients. Blender will make a lot too dense.
• You can also add chopped greens with garlic or any other spices to the finished sauce.

Maisonist homemade lean recipe

For some dishes, lean refueling is required, which does not contain in the recipe for eggs and dairy products. Such mayonnaise is to prepare on the basis of flour. It can be anyone and not only wheat.

Prepare such ingredients:

• flour of the highest grade - 1 tbsp. (200 gr.);
• warm water - 600 ml.;
• purified vegetable oil - 8 tbsp. l.;
• fresh lemon juice and mustard - 3 tbsp. l.;
• sugar with salt - 2 tbsp. l.

• I ask for flour, pour into the prepared container.
• First, sort it with a small amount of water. So you will avoid lumps in the mixture.
• Then add the rest of the rest and mix thoroughly.
• Put on the fire and bring to a boil, constantly stirring the mixture.

• Separately mix all other ingredients to white.
• Little portions add a cooled flour mixture to spices and then beat the blender.

• Seasonings and salt you can add to your taste.
• When the mass becomes a homogeneous mayonnaise sauce ready.

Mayonnaise home recipe on sour cream

If you like the creamy taste from the sauce, then prepare it on the basis of sour cream. For mayonnaise, choose it with great fat, so that the mass is thick.

Ingredients for the recipe:

• fatty sour cream - 1 tbsp.;
• olive oil - 2 tbsp. l.;
• a mixture of peppers and turmeric - 1 tsp;
• pink salt - 2 gr.;
• the remaining spices to taste.

Cooking method:

• Sour cream put out the packaging into a deep plate, add spices and mix well. Pepper peas is best swing in front of adding it to the sauce. So aroma and taste is obtained more saturated.

• Turmeric will make a sauce that looks like a color on mayonnaise, and pink salt will give a mixture egg taste. After each addition of the spices, squeeze the sour cream.

Hello, Daria!: | December 29th, 2017 | 7:48 PP.

And if we replace the chicken egg quail, respectively, the weight, of course, will be mayonnaise?
Answer:May the mayonnaise from the reed eggs will be :)

Anastasia: | September 26th, 2017 | 6:02 PP.

Can the mayonnaise be missed due to olive oil? Everything else on the recipe, the consistency is normal.
Answer:Anastasia, maybe if olive oil is baptized. But for mayonnaise it is necessary to use refined oil without taste and smell.

Anonymous: | December 30th, 2016 | 7:40 PP.

If mayonnaise does not thicken, then you need to continue delight oil. It will necessarily thicken, even if the ingredients are not exactly prescription.

Olya: | April 30th, 2016 | 3:15 PP.

you missed the vinegar input stage
And when him?
Answer: Olya, vinegar is added immediately. The first item says that all the ingredients are immediately mixed, except oil.

Sergey: | May 22nd, 2015 | 3:06 PP.

Made everything according to the recipe - bleached the blender - it turned out magnificent mayonnaise. Thanks for the recipe.

Irina: | March 24th, 2014 | 2:24 DP.

many thanks for the recipe. Now I make only your mayonnaise.
Answer: And it is right;)

Anonymous: | April 11th, 2013 | 8:15 PP.

A mixer from the whole egg and fail. I found an explanation on the same forum, if a whole egg whipping a blender, if the yolk is a mixer, the fact is that the protein when whipping a mixer is precisely whipped, and not mixed like a blender, so mayonnaise does not come out. I drive the egg to the container (the heat is already 3) + salt + sugar + Gorzitsa \u003d I mean all seconds 20, then I begin to add oil to 3 eggs ok 600-700 grams of a thin flower without interrupting the work of the blender, at the end of 2 tbsp. vinegar 9%, very tasty.

Inna: | January 12th, 2013 | 4:37 DP.

I also make a blender. All products immediately in the bowl and in 1 minute everything is perfectly whipped. The result is even pleasing. I tried the mixer did not work.

Elena: | December 29th, 2012 | 5:21 pp.

Dasha, thanks for the recipe and the exercise of the desire to do it. But I made it according to the recipe of Tatiana, which is 57 years old. Everyone immediately in the blender and ... She even tested a light shock when literally in 15 seconds everyone beat everything Long. Balender I have not very powerful 750W. Many liked. Thanks for your site.

Answer: Oh, you have a good blender! My does not beat, by the way. I do everything mixer. But it is also quick and simple :)

Alena: | September 21st, 2012 | 8:42 DP.

Wonderful mayonnaise, just done, just charm, now we will only eat it. Thank you huge for the recipe.

Olyushka: | August 31ST, 2012 | 12:31 PP.

Homemade mayonnaise is one of my favorite culinary discoveries. Although he is a calorie, but, in comparison with the store, much more useful. I do mayonnaise with a blender (not submersible, but embedded in the combine). Most often, I add a couple of cloves of garlic - it turns out even tastier.

Wolverine: | June 21st, 2012 | 12:21 pp.

I read the article, made a discovery about quail eggs and salmonelles! Thank you.
About mayonnaise: I used 10 quail eggs on a glass of oil. Scorn for about 5 minutes - no signs of thickening. Perhaps surrendered early! :-) T:

Answer: Definitely early! It was necessary to continue, at least 10 minutes. Apparently, the mistake was in this.

Wolverine: | June 21st, 2012 | 5:10 DP.

Good day! Tell me what is my mistake? Mayonnaise does not thicken! Chicken eggs I was poured - replaced them with quail. Instead of ordinary vinegar added apple vinegar. Everything else did a strictly prescription. I tried in two variations: 1) with proteins and yolks 2) only with yolks. In both cases, the oil poured oil with a thin flower, it was stirred with the rest of the ingredients, but the mass remained liquid, no matter how much I would have whipped it. Maybe the problem is in quail eggs or apple vinegar? I will be very grateful for the help!

Answer: Hello! Let me recommend reading the raw eggs and salmonellosis. I hope that after reading it you will also be careful with raw quail eggs, as with chicken. That is, both of them and others can be used, but it is necessary to comply with a certain safety technique.

Now about mayonnaise. How many minutes did you beat it? In the comments, this recipe explained that the most common mistake of those who only begins to do mayonnaise is the insufficient time of its preparation. Acknowledge, I never prepared mayonnaise using quail eggs. But on the dressing, they need about 6 pcs on a glass of oil. How many eggs did you use? For the recipe you need 2 chicken, but the amount of quail clearly should be more. And about the vinegar: I would not recommend it to use, as how it flavors mayonnaise and it will smell at least, unusual.

Terra_RA: | May 20th, 2012 | 4:44 PP.

I make mayonnaise on yolks on a recipe from "Books about tasty and healthy food." I have a white and industrial consistency after adding water, and before that it is yellowish-wax.

Answer: I also get yellowish color, especially if I use homemade eggs. Apparently, the store mayonnaise specially lighteous.

Olli: | April 25th, 2012 | 4:20 DP.

Homemade mayonnaise - the thing is wonderful! As for the problems of Lena, it seems to me that she simply did not reach the stage of making mayonnaise when he starts thickening. Typical start-up error. It seems everything is logical: "I still poured a little oil, and it is so liquid, and if there is even more a liquid with Nalu, so it will become more alone, for what oil translate?" But, the paradox mayonnaise is that the larger the oil, the thicker it becomes. More newcomers often mislead the statement that mayonnaise is sharpened in 1-2 minutes. Different mixers and speed are different, and therefore be the speed of making mayonnaise, too. I never managed to cook mayonnaise in a couple of minutes, here for 7-8, please (I'm talking about mayonnaise from the whole egg, I never prepared on the yolks). And further. If you do not prepare mayonnaise, but for the whole egg, before you start adding oil, it is necessary to very much to beat the egg itself with salt so that it becomes absolutely homogeneous and only after that it is not embarrassed after it. As for the timing of the storage of the finished mayonnaise in the refrigerator, then I, as a very curious one (I am ashamed of this place), I set up an experiment and I can say an experiment on the results: 10 days mayonnaise stood without any damage for yourself, neither bundle, no extraneous smells, Well, in a word, no changes (maybe a little less thick became, but maybe it seemed to me). Next, my greed surpassed my curiosity and mayonnaise was used to be destined. But in 10 days I pass, though, I think that it would stand and more: the oil is quite good preservative .. But I assume that the shelf life of the mayonnaise depends on the temperature at which it is stored. The temperature of my refrigeration chamber is 5 degrees. Good luck everyone!

Answer: Thank you for the excellent addition to the topic! My mayonnaise is also calm for a week. No longer tried - eaten.

CHANSY: | April 15th, 2012 | 2:02 PP.

Thanks for the recipe did) it turned out. Only now I'm afraid to put it in the food, because A raw egg, even though I bought him in the temple.

Tatyana: | April 4th, 2012 | 7:45 DP.

Thank you for your excellent site.
Dear hostess! I am 57 years old and 35 of them I do mayonnaise myself. And from the strength of the minute for 3, once we had a Soviet mixer with a speeding shaft "Sunrise" of Rostov production, and now I have a brown submersible (by the way, in his description I turned out to be my recipe for Moneza).
So ingredients:
1. Maslo Sunflower refined (!) - 1 cup,
2.YoCo - 1 pc.,
3.Sol - 0.5 teaspoons,
4.Asar - 1 teaspoon without a slide,
5. Ready ready - 1 teaspoon,
6.Uxus 6% - 1 dessert spoon,
7.Vode - 2-3 tablespoons.
Cooking:
1.bell the jar or container with a volume of 0.5 liters with a wide neck, so that the submersible blender passes.
2. Load all the components of the scope.
3. Immerse the blender until the bottom (be sure to hold the bank with hand, and it is very unwound) and turn on the fastest momentum, better turbo.
4. When on the day everything is wounded in a white emulsion (seconds 5), we begin to raise the blender slowly, thereby involving the oil layer in the process. Having raised the blender to the top, to omit several times and raise the bank.
That's all.
And then you can change the composition at your discretion, olive oil, yolk, without salt (for fruit salads), lemon juice, dry mustard, etc.
I have adult daughters, and each knows how to do mayonnaise from 8 years.
Successes, girls.

Answer: Thank you!

Lena: | March 28th, 2012 | 4:38 PP.

how many times did you try to make a mayonnaise with a protein - never happened, only products threw out, it turns out the nasty yellow-not clear what kind of alone, with a terrible smell, and taste - it's better not to try
But without proteins, one yolks - just perfectly, thickens literally a minute later, the more loying the oil - the clever, and so what I didn't add there, everything was: and all possible spices, and greens, and garlic, and cucumber and Still a bunch of everything
So, the hostess, explain to me: where I am with the addition of proteins, then the kosych, and sometimes it sometimes wants a snow-white mayonnaise, but no!

Answer: Does not mix into a homogeneous emulsion? What are you whipping and what oil do you use? With proteins you need to observe greater caution: pouring the oil is very thin wearing, literally dropped, and beat without stopping. Then everything should work out. I am preparing directly with the proteins and the result is satisfied. Snow-white, as sour cream, it will not, because, except for yolks, color still gives mustard.

Lena: Lew bassly, beat for a long time and inconspicating - in anything !!! (((yes. I beat the mixer, at all speeds I tried, oil refined "Olein"

Answer: Eggs and vegetable oil should be taken into a homogeneous emulsion. You can even make a fork, just for a long time. I can suspect the reason only as products. Maybe in mustard, vinegar or oil itself has been added some stabilizer that prevents this process.

Masha Mironova: | February 1st, 2012 | 5:38 DP.

Results of experience: a man made mayonnaise himself !!! I came from taste to light ecstasy - very similar to the taste of childhood, mayonnaise in jars. The herring under the fur coat did - it is not necessary as the store to squeeze the half-pack, so that at least somehow lubricate, three tea spoons on the layer - and great! But the man did not appreciate him. I praised with eyes, and suggested to hell on the Internet and search for other recipes, who does not allow to cook every week on -n? It seems the man became interested in the theory of mayonnaise !!!

Masha Mironova: | January 28th, 2012 | 10:41 DP.

Dasha, and mustard - powder or already cooked?

Answer: ready, usual in jars.

Anonymous: | December 28th, 2011 | 11:20 PP.

Yes, but industrial mayonnaise is thermal processing, and you have a raw! egg! I have scary.

Answer: I buy eggs from proven manufacturers and never in the market or with hands. I look at the shelf life and storage conditions. For all the years I have never had problems.

Svetlana: | December 22nd, 2011 | 7:48 PP.

Well, thank you! As I am glad that today I accidentally went to your site !!! And so in a timely manner :-) And mayonnaise, my husband also shoves, without looking at all my exhortations :-)

Dasha: | November 16th, 2011 | 6:34 PP.

About 5 days, just to store it is necessary in a closing tight container.

KASEKHKA: | November 16th, 2011 | 1:27 pp.

and how much is it stored in the refrigerator?