How to make homemade mayonnaise? Mayonnaise is a home mixer. The recipe for cooking homemade mayonnaise

Among the sauces, used for various dishes, the first place is occupied by all of us by the favorite mayonnaise. They are seasoned with vegetable salads and platters, put in the first dishes, bake meat and fish, marinate kebabs and chops. Suitable for mushroom sauce, and is also an important component of baking. Because the food industry produces a diverse array of this popular in the people of the product. However, you can make it at home. How exactly, now we will discuss.

The simplest version

How to make homemade mayonnaise to make it tasty? The process is quite time consuming, but it's worth it, believe me! A set of products such as: vegetable oil, eggs, vinegar, salt. For every half a cup of oil you need 1 yolk and a tablespoon of vinegar, a little sugar powder. The salt is taken to taste.

How to make homemade mayonnaise with this recipe? In a faience bowl or cup, pour the yolks, salt. Take a whisk or a spatula and mix them well. A few whisk. Then add a little oil (sunflower or olive), all the while mixing well with the yolk mass. Infuse no more than 1 teaspoon at a time. When the resulting mixture becomes homogeneous, thick, it is the turn of vinegar. You add it and stir it again. If the sauce turns dense, you may have a question about how to make homemade mayonnaise more liquid. Just add a little warm boiled water (about a tablespoon).

Some improvements

Tastes are different for everyone, and one is more like a dish of fresh, the other, on the contrary, sharper. If the second option is right for you, then proceed as follows. When the yolks are laid out in a bowl and salt, put half a spoonful (tea) of ready-made mustard. Stir, and then pour in the oil.

How to make homemade mayonnaise of a brighter color? Add a little turmeric powder. And for a pronounced smell - ground ginger. Only carefully so as not to overdo it! The ratio of ingredients: vegetable oil - 68%, fresh yolks - 10%, mustard - 6.7%, sugar - about 2.3%, 5% vinegar - 11% and about 2% spices.

A mixer or hands?

Naturally, when homemade mayonnaise is made, the mixer mixes its components much more conveniently and faster. Or the corolla. A normal plug works harder. And the hands get tired, and the product mass is not so homogeneous. To prepare mayonnaise with a home mixer, follow the procedure: first turn on small turns, and then, as the foam is formed (the whole egg is taken), they increase. When you start pouring oil, turn on the appliance to maximum. And although gourmets believe that a really delicious homemade lean mayonnaise can be beaten only with hands, kitchen appliances make life easier for the housewives!

The recipe for mayonnaise in French

This type of sauce, like many other culinary delights, came to us from France - a country where they like to eat deliciously and know the point. So the recipes came up with a variety, one better. For example, home lean mayonnaise they offer to try to do this: take a fresh chicken yolk (use protein for another dish), 250 g of oil (vegetable, and the French, of course, it is olive), the third part of a tablespoon of vinegar and the same salt , A pinch of hot black pepper. Yes, salt, you will need to grind the smallest, "Extra" variety.

So, yolk pour into a bowl with a round bottom - so it will be more convenient to whip it. Observing the order, add salt, pepper, vinegar. The French recipe for cooking homemade mayonnaise emphasizes that it is now necessary to take the corolla and at the same time in very small amounts, in a trivial sense, by droplets, to add oil. Beat and dose until the sauce begins to thicken and lighten. And now do not be cautious, pour oil boldly. Your sauce will grasp as expected. Such a simple recipe for cooking homemade mayonnaise was invented by the French!

Helpful Tips

In order to ensure that the dish is 100% successful, gastronomes are advised to follow such rules: the oil should be the same with the yolk of the temperature - room temperature. Before you start to beat the egg ingredient, let it warm up a little, if only just removed it from the refrigerator. To make your lean mayonnaise more homemade, the recipe implies the addition of salt - it affects the consistency of the dish. When the sauce is produced exactly the way you wanted it to cook, so that it does not become liquefied, or, on the contrary, it does not condense, pour a teaspoon of boiling water from a saucepan with a billet: mayonnaise, so to speak, will be brewed. His consistency will not change.

French hot mayonnaise

You can vary not only the density of the product, but also its taste. That's why there are so many brands of sauce. If we talk about the French, they like homemade mayonnaise Provencal with various spicy additives. For example, here is this wonderful recipe. It is prepared on the basis of a classic sauce and includes such new ingredients: boiled egg yolk, 2-3 pickled gherkins, 50-60 g capers, mustard (teaspoon) and a little dill, as well as parsley.

How is mayonnaise made at home from these ingredients? Raw yolk should take only half, add to it half of cooked, carefully kneading it with a fork. There also put mustard (ready). But melrenko chopped dill and parsley, gherkins with capers are put in vinegar. In the rest, we make mayonnaise at home as we have already described.

Mayonnaise garlic

And one more gift for gourmets from cheerful Frenchmen. This recipe for making home-made mayonnaise is also an original version of the classic sample. It differs only in some components. First, instead of vinegar, freshly squeezed lemon juice is put in the dish (one citrus fruit is sufficient), and secondly - 4-5 large cloves of garlic. So, prepare a standard Provencal. Vinegar, we repeat, replace with juice of a lemon. In the mortar carefully rastolkute garlic, add to mayonnaise, when all the other stages of processing the dish will be finished. By the way, to improve the taste, include in this recipe such an ingredient as stale white bread, soaked in milk in a gruel, and whisk it with the rest of the ingredients.

Author's recipes

On how to make your favorite sauce, you can learn not only from books about tasty and healthy food or special categories of women's magazines. On TV there are many interesting programs on gastronomic topics. They often take part famous Julia Vysotskaya - a recognized expert in culinary arts. The journalist has repeatedly told how she prepares her own home mayonnaise. Recipe Vysotskaya based on the standard version, of course, diversifying it in a variety of ways.

For example, to stock up a 700-gram jar of this wonderful filling for a thousand dishes, as poetically called the chef's sauce, you will need such products: yolks - four pieces (raw); Mustard - a tablespoon of "Dijon" with its specific rich taste; Sugar - two teaspoons (replace with powdered sugar); A little salt, half a liter of sunflower oil, two tablespoons of natural apple cider vinegar and, if you like, two or three garlic cloves.

How to make mayonnaise "from Vysotsky"

At the first stage, take care of garlic: clean it, grind it with a knife, even tap the pieces with a handle. Then rub it well with salt. Put the garlic in a bowl, in which you will beat the sauce. Put yolks, sugar, mustard, pour a spoonful of vinegar - while one. Components all, as already noted, should be room temperature, that is not cold. Beat as a blender, mixer, and whisk. Start the process with the first drop of oil - pour it a little.

When half the volume (about 250 g) is in mayonnaise, add a second spoonful of vinegar. After that, pour in more oil. After the sauce is beaten, transfer it to a dry sterilized jar, cover with a cap nylon and store in the refrigerator. Shelf life of the product is one and a half weeks. Thus, for any holidays, you can always stock up with a dressing for all the prospective salads - from olivier to ... to those you will think of to prepare!

Recommendations of a specialist

On the traditional question of how best to beat mayonnaise at home, with a blender or with hands, Vysotskaya always answers unequivocally: a whisk, using her own strength! Then, as she thinks, the product turns out to be tender, airy and more dense consistency.

The main thing is that the capacity in which the product is prepared is not too wide, but high, and the corolla is small enough and easily placed in it. Adding to the sauce can be various spices, condiments, herbs, affecting its color, flavor, taste. But do not overdo it by experimenting!

What else does Julia advise the landladies who are at the stove: if suddenly your mayonnaise curdled during the cooking process, when vinegar was added to it, do not rush to pour and pour the product out. Just in another bowl pour another yolk, and already to him on a drop start adding a failed sauce. Beat, then pour in the oil and finish the work as usual. The dish will be all right!

Culinary Alchemy: Tomato Mayonnaise

When the old good classic in its various versions we described, it's time to go for the most successful experiments. We advise you to create a mayonnaise "something". For example, a sauce with tomato paste (ketchup will do). Ingredients: ready-made homemade sauce - 250 g, tomato - one and a half tablespoons, sugar and salt - to taste, a pinch of ground red pepper. And a little warm boiled water, literally a spoon-two. In it, well dissolve the tomato (by the way, you can replace, except for ketchup, which also needs to be diluted a little with water, tomato juice with pulp!). Add sugar, salt, pepper. In the finished mayonnaise, enter this additive and whisk again to obtain a homogeneous emulsion. Yes, it would be nice to combine all this product magnificence with dill seeds for a more appetizing flavor of dressing.

Culinary Alchemy: Milk Mayonnaise

Yes, it happens and such. The dairy ingredient is added to it instead of the egg. Replacement does not affect the degree of density, and the sauce itself is remarkably beaten. To make sure of this in practice, take fresh milk fat content from 2.5 percent - 150 g; Vegetable oil - 300 g; Mustard (ready-made, shop) - 1-1,5 table. Spoons and one spoonful of lemon juice. Naturally, do not forget about the salt with sugar - these components are put to taste.

What is the main secret of this recipe? Products (room temperature, this is the law of preparation of any variant of mayonnaise) should be whisked only with a blender. Pour the milk into the bowl, add the oil and treat it until you have a smooth, oily mass. Then add the remaining ingredients and whisk until ready. Sauce should get the right density and uniformity. To taste, he does not concede to mayonnaise on eggs, of course, if you did everything right.

Culinary alchemy: curd mayonnaise

Here is another miracle recipe, how to make a homemade mayonnaise, which was invented as a result of culinary experiments. According to those who did it or tried it, it is deliciously unusual. Whether this is so, see for yourself, by making such an unusual sauce. What is needed for him: naturally, cottage cheese (half a kilogram). Take dietary or small fat content. Then 100 g of fresh milk and sunflower oil - two tablespoons. Salt and mustard put as much as you want. And here as spices you will need ground paprika and coriander (by a pinch of each component). Put a curd in a bowl or bowl (blender, mixer). Note: if it is rather dry, it is better to pass it through a meat grinder or wipe through a sieve. Pour in the milk (with hard curds, take it a little more than the specified rate), oil, pour in salt, mustard, seasoning. And whisk, until you get the same mayonnaise, for which you have conjured over all these products!