It is not at all necessary to buy mayonnaise in a store, because it self-cooking there is nothing complicated. How to make mayonnaise at home? Cooking will take you about 15-20 minutes, and the tasty and aromatic sauce will more than reward all your efforts. Homemade mayonnaise will be a table decoration and an excellent seasoning for many of your other culinary masterpieces, because cooking at home is much healthier and cheaper than eating in a cafe or buying semi-finished products.
Recipe No. 1
"Home"
A traditional recipe that will allow you to prepare mayonnaise at home in just a few minutes and please yourself and your loved ones. 
Ingredients
Chicken eggs – 2 pcs.;
Vegetable oil – 350 gr.;
Freshly squeezed lemon juice – 1.5 tbsp. l.;
Spices: mustard, salt, sugar - 1 tsp each;
Adviсe:
— If you don’t have lemon juice at home, you can replace it with vinegar.
— All ingredients should be at room temperature.
— Homemade eggs will help make your mayonnaise especially tasty.
— Ready dish It is better not to bake, otherwise the mayonnaise may separate.
— To make the mayonnaise thick in consistency, add vegetable oil and beat longer in a blender. On the contrary, citric acid will help make mayonnaise liquid.
Preparation
1. Break a chicken egg into a blender glass.
2. Add spices: salt, sugar and mustard. It is optional to add the latter to taste.
3. Beat the ingredients until smooth.
4. Pour vegetable oil, but not all at once, but gradually, i.e. beat the mixture after each tablespoon.
5. Replace the blender with a mixer and beat the mixture for several minutes.
6. Add freshly squeezed lemon juice.
7. Stir.
Note: The finished dish should be thick enough - so much so that a spoon can “stand” in it.
So the “mayonnaise at home” is ready. Bon appetit!
Recipe No. 2
"French"
Mayonnaise - traditional dish inventive cooks - the French, famous for their love of sauces. However, this recipe differs from the classic one in its scope for experimentation, sophistication, and, of course, complexity of preparation. Despite this, any housewife can cook it at home. 
Ingredients:
Egg yolks – 2 pcs.;
Olive oil – 0.2 l;
Oil walnut– 1 tablespoon;
Dijon mustard – 1 teaspoon;
Anchovies – 2 pcs.;
Vinegar – 2 teaspoons;
Fine granulated sugar, freshly ground black pepper, salt - 1 teaspoon.
Advice:
- Use the freshest and highest quality products, removing them from the refrigerator in advance.
Preparation
1. Separate the whites from the yolks and pour the latter into a deep bowl.
2. Add mustard and pepper to taste.
3. Pour vinegar, add a pinch of salt and sugar.
Note #1: Do not add salt yet if you are going to make mayonnaise with
anchovies or an extract from them.
Note No. 2: Do not use coarsely ground spices, otherwise lumps will appear in the mayonnaise, it will become unpleasant in appearance and uneven. If you don't have fine salt or sugar on hand at home, use a mortar to grind them.
4. Take a whisk and thoroughly whisk the egg yolks with the spices until you obtain a homogeneous white mixture.
Advice: Use new types of vinegar each time to obtain richer flavors. There are a great variety of vinegars: you can choose vinegar from champagne or sherry, infused with raspberries, etc. The only condition is that it must be of very good quality.
Note: as in simple recipe homemade mayonnaise, instead of vinegar, you can pour twice the amount of lemon juice.
5. Pour in olive oil in small portions, dividing its volume (200 ml) into seven unequal parts. The first portion should be the smallest, then add in ascending order. Whisk the mixture well after each serving.
Advice: If you accidentally added too much oil at once, pour a spoonful of vinegar into the mixture and whisk the sauce on the surface around it - this should correct the situation and make the consistency of the mayonnaise homogeneous.
As we add oil, our sauce will begin to thicken and become lighter and lighter. Finally, it will take on a pleasant yellowish-creamy hue. This is how homemade mayonnaise differs from store-bought mayonnaise.
6. A very pleasant flavoring addition to our dish will be a nutty note, which should be added at final stage whipping. It's easy to do: add a tablespoon of nut butter. It can be anything: sesame, almond, and also walnut oil. Here you have the opportunity to experiment...
7. You can also add it to the sauce without nut butter, and anchovy extract. It needs to be mixed with the mass instead of salt at stage No. 3. If you use anchovy fillet, then mix it with ready-made mayonnaise and puree in a blender. True, a hood is still preferable - with it, the dish, unlike fillet, will be homogeneous.
8. Cool the finished product and place it in an airtight container. Mayonnaise is suitable for consumption within three days, and must be stored at home in the refrigerator.
Recipe No. 3
"Lean"
This recipe is perfect for those who love mayonnaise, but limit themselves to it due to the calorie content of the sauce. 
Ingredients:
Water – 3 glasses;
Wheat flour – 1 cup;
Vegetable oil – 8 tablespoons;
Lemon juice – 3 tablespoons;
Mustard – 3 tablespoons;
Sugar – 2 tablespoons;
Salt – 2 teaspoons; Preparation: 1. Pour sifted wheat flour with a small amount of water. Rub thoroughly to avoid lumps;
2. Pour the remaining water into the mashed mixture;
3. Bring the mixture to a boil on the stove or in microwave oven. During the process, the mayonnaise must be stirred well so that it thickens;
4. Cool the flour mixture until room temperature;
5. Take a deep bowl, mix refined vegetable oil (you can also use olive or corn), salt, sugar, lemon juice and mustard;
6. Beat with a mixer for several minutes;
7. Without stopping whisking, add the previously obtained flour mixture piece by piece.
Recipe No. 4
"Vegetarian"
Well, this recipe does not contain eggs, which allows vegetarians to enjoy homemade mayonnaise. 
Ingredients(for 0.4 kg of mayonnaise) Citric acid - a quarter of a teaspoon.;
Ground black pepper - to taste.
Flour – 6 tablespoons;
Salt – 1.5 teaspoon;
Mustard - 1.5 teaspoons;
Sour cream – 2 tablespoons;
Vegetable oil – 100 gr.;
Water – 1.5 cups;
Sugar – 1 tablespoon; Preparation:
1. Fill a saucepan with cool water.
2. Add flour, then stir thoroughly to dissolve.
3. Place the container on the stove over low heat and stir until the mixture thickens completely.
4. Remove the saucepan from the heat and let it cool.5. Dilute the citric acid with a few tablespoons of water and add along with sugar, salt, black pepper and sour cream.6. Beat in a blender, using a special attachment, since due to the thickness of the mayonnaise, you can’t do it with just one whisk.7. Continuing whipping, pour in vegetable oil.8. To make the sauce pleasing to the eye yellow add some corn. We hope you found in this article the answer to the question: “How to make mayonnaise at home?” and chose the appropriate recipe for yourself.
Bon appetit!
How to make delicious homemade mayonnaise? How to make sure that the sauce does not separate and beats well, so that it turns out thick and homogeneous? It’s very simple - you just need a blender, following the order of adding the ingredients and just 5 minutes of your time. Today you will learn how to make mayonnaise using a blender at home - step by step recipe and strict adherence to the advice guarantee results the first time!
Why is homemade sauce better than store bought?
Mayonnaise prepared by yourself differs from store-bought mayonnaise in its natural taste, special tenderness and lightness. Due to thickeners and starch, the purchased product is more viscous, its consistency is denser and heavier.
Homemade mayonnaise:
- Natural and safe - contains only natural products, without flavor enhancers, “eats” and other chemicals;
- Quick to prepare - it will take literally 5 minutes, that is, less time than a trip to the store will take;
- Unique - its taste and consistency can be changed by each housewife at her own discretion.
It is better to prepare mayonnaise yourself, then you will definitely be sure of its composition and harmlessness to the body. And don’t worry about the shelf life - the sauce will keep well in the refrigerator for 3 to 5 days (the fresher the eggs, the longer the shelf life).
Blender or whisk?
Making homemade mayonnaise using a blender is a pleasure! Just a couple of button presses, and the thick sauce can already be used to dress all kinds of salads, as a marinade or as a base for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.
Another thing is a blender. It will eliminate the need to stir food for a long time and persistently until smooth, whitened and thickened, and splashes will not fly throughout the kitchen. Even the simplest model, not equipped with high speeds and special attachments, will do. If there is no bowl for an immersion blender, then you can use another dish - a tall glass or a container of small diameter, narrow and tall, with sides. It is very important that the “leg” of the device grips most of it dishes, then everything will whip up quickly and 100% will not separate.
Choose high-quality and always fresh products. Chicken eggs must be selected, from a trusted manufacturer, and must be fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it’s quite possible to use a whole egg, so that later you don’t have to think about where to put the remaining whites.
Mustard can be any kind, hot or mild, smooth or grains. It is more convenient to use a ready-made product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.
Lemon juice is ideal for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If you suddenly don’t have lemon in the refrigerator, you can replace it with table, apple or wine vinegar - the amount is selected individually, some of the vinegar can be poured in at the initial stage, and the rest at the very end of cooking, adjusting the acid to your taste. As a standard, 0.5 to 1 tsp is added to 1 egg. vinegar.
It is best to use vegetable oil as the main component, which must be refined and odorless. Olive oil has a special taste, so if you decide to add it to the sauce, use it not as a base, but in a mix with sunflower oil: the ratio per 150 ml of sunflower is 50 ml of olive. Then the mayonnaise will not be too sharp, with a barely noticeable, noble bitterness in the aftertaste. 
Three rules for delicious mayonnaise
- Good mayonnaise can only be made from foods at room temperature, so be sure to remove everything you need from the refrigerator in advance.
- Do not disturb the order of adding the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add butter at the very end.
- Always add vegetable oil in small portions and only into a well-beaten egg mixture, then the mayonnaise will not separate.
The thickness of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you pour into it. The more oil you add, the thicker the sauce will end up. If you “overdid it” and the mayonnaise turned out to be too dense, you can dilute it with 2-3 teaspoons of boiled water.
Ingredients
- selected chicken egg 1 pc.
- table mustard 1 tsp.
- sugar 1 tsp. incomplete
- table salt 1/3 tsp.
- lemon juice 1 tbsp. l.
- refined vegetable oil 200 ml
How to make mayonnaise with a blender at home
Products should be warm, at room temperature. I wash large eggs with warm soapy water to remove the risk of salmonellosis. I beat it into the blender bowl (or into another narrow and tall container).
I add salt and sugar. You will need 1 large pinch of salt, 1 small teaspoon of sugar.
I put ready-made mustard from a jar - I add 1 heaped teaspoon. If you are cooking for the first time, then first add 0.5 spoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your taste.
I place the immersion machine in the bowl so that the blender rests properly on the bottom. For what? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
I start beating the mixture at low speed. All components will combine and a soft foam will form.
I add lemon juice (or vinegar, but in smaller quantities). You can squeeze the lemon directly into the bowl, provided there are no seeds. Beat again on low speed to combine the lemon juice with the other ingredients.
As you can see in the photo, the amount of foam will increase, covering almost the entire blender stem. This means you can gradually add vegetable oil.
Little by little, literally 1 tablespoon at a time, I pour in the oil, without ceasing to work with the blender. As soon as a portion of butter has combined with the beaten egg mixture, add the next one and so on until the sauce thickens - in general the process will take no more than 2 minutes.- I transfer the finished sauce to a gravy boat or a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.
This is the easiest homemade mayonnaise recipe. You can use a blender to prepare it with all sorts of additives: garlic, pepper, olives, capers, and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can turn out. Bon appetit!
Homemade mayonnaise is an excellent replacement for store-bought mayonnaise. Firstly, it is much healthier because it does not contain preservatives, secondly, it is cheaper, and thirdly, you can add any spices to it to your taste.
Making mayonnaise at home is very simple, and most importantly very fast. The preparation time for delicious homemade mayonnaise is no more than five minutes.
What to make mayonnaise from at home
To prepare homemade mayonnaise we will need the following products:
- vegetable oil, 400 grams
- 2 eggs
- 1 tablespoon vinegar
- salt, pepper to taste
As you can see, the set of products is very simple. When I made mayonnaise for the first time according to this recipe, I didn’t even believe that these products would produce anything similar to mayonnaise.
How to make homemade mayonnaise
Pour 400 grams of refined vegetable oil into a deep blender glass. You can experiment and add a little olive oil.
Add two fresh chicken eggs to a glass of vegetable oil. It is best, of course, if the eggs are homemade. Then the mayonnaise turns out to be a pleasant yellowish color. Store-bought eggs make mayonnaise as white as snow.
Add vinegar, salt and pepper to taste. Place the blender attachment into the glass.
It is important that the nozzle rests on the bottom, then the mayonnaise will whip faster. If you do not lower it completely, then at first the blender will mix the contents of the glass for a long time.
Turn on the blender. The blender blades will first beat the eggs, then the oil will gradually join them and the mixture will begin to change color before your eyes.
Whisk until the mixture thickens evenly to the consistency of mayonnaise.
At this stage, you can taste the homemade mayonnaise and add vinegar, salt or pepper if something is missing.
That's all, the mayonnaise is ready. Description of the recipe took much longer than its preparation.
The most important thing is that you can easily experiment with the taste of homemade mayonnaise. For example, replace vinegar with lemon juice, add mustard (you get Provençal) or garlic.
After homemade mayonnaise, you will never want to buy mayonnaise in the store.
Mayonnaise has long taken its place in cooking. Store shelves are abundantly filled with various versions of this sauce, but they all have practically nothing in common with the original version, because modern manufacturers have begun to include many flavoring additives, preservatives and other harmful components.
That is why many housewives began to make their own mayonnaise at home. It includes only natural ingredients, the main ones being vegetable oil and fresh eggs. To give a pronounced taste, additional sugar, mustard, and lemon juice can be added.
The calorie content of the product is approximately 450 kcal per 100 g, but the figure can vary significantly depending on the percentage of fat content and can reach 800 kcal. Classic Provençal with a fat content of 67% has approximately 650 kcal per 100 g. Let's look step by step and with photos on how to prepare mayonnaise at home using several recipes.
Traditional option
This recipe is very simple and requires little time to implement. For the sauce to turn out correctly, all ingredients must be at room temperature.
Product List:
- One fresh egg;
- Sunflower oil – 200 ml;
- Sugar – 2 teaspoons (not full);
- Mustard – 2 small spoons;
- Freshly squeezed juice from half a lemon;
- Salt and pepper – a pinch.
Step-by-step cooking scheme:
- Beat the egg into a blender glass or into a round bowl with high sides. Add sugar and salt, mustard to this, then season and squeeze out the juice from the lemon;
- Mix all ingredients thoroughly with an immersion blender. Without stopping the beating process and without lifting the device from the bottom of the container, gradually and slowly add oil (you can also use a mixture of sunflower and olive). This is very important point, because if you pour out all the oil at once, the finished product will separate. The greater the amount of this component, the thicker the sauce;
- Beat homemade mayonnaise in a blender until the mixture reaches a thick, uniform consistency. This will take literally a few minutes;
- After completing the process, it is advisable to place the product in the refrigerator for some time. After this, it can be included in your favorite dishes.
Mayonnaise dressing made at home is better suited for dishes baked in the oven (for example, for everyone’s favorite French meat) than its store-bought counterpart. During heat treatment, it will delaminate less and retain its uniformity.
Thick on yolks
IN this recipe mayonnaise is prepared with a mixer. All ingredients should be at room temperature, and it is better to use homemade eggs with large orange yolks.
Product List:
- Any mustard and sugar - 2 teaspoons each;
- Vegetable oil – 370 ml;
- Fresh yolks – 2 pcs;
- Lemon juice or vinegar - 2 tablespoons;
- Pepper and salt are on the tip of the knife.
Cooking instructions:
- You need to carefully crack the eggs, separate the whites from the yolks and pour the latter into a deep bowl, add salt and pepper, add sugar and mustard. Beat all ingredients with a mixer until smooth;
- Gradually add oil. Regular sunflower oil can be combined with 1/4 share of olive oil. You shouldn’t add more, otherwise the finished product will be bitter. Initially, add a couple of spoons of butter so that while whipping it is thoroughly mixed with the egg mass. Then, without stopping whisking at high speed, add the rest;
- A couple of minutes before it’s ready, squeeze out lemon juice or add the same amount of apple cider vinegar and mix with a mixer for a few more minutes until smooth.
Lenten option
This recipe is suitable for people who are fasting, because it does not contain eggs.
You will need:
- Fresh milk – 200 ml;
- Lemon juice – about 2 tablespoons (you can adjust the amount to taste);
- Vegetable oil – 400 ml;
- Mustard - a couple of small spoons;
- Salt and pepper to taste.
Prepare lean mayonnaise step by step:
- Fill a tall bowl with warm milk and sunflower oil at room temperature and knead for several minutes using a mixer or whisk;
- After reaching thickness, add mustard and lemon juice. You can also include your favorite spices. Then the sauce will be more original and tasty. Knead all the ingredients together for another three minutes;
- At the final stage, we put the finished product in the refrigerator for a while so that it hardens and sets a little.
Diet option
These instructions for preparing a light mayonnaise dressing are suitable for people on a diet and maintaining healthy eating. The finished product does not contain sunflower oil, which adds calories and “heaviens” the sauce.
Product List:
- 2 boiled egg yolks;
- Natural yogurt – 100 ml (homemade with sourdough and milk is perfect);
- Mustard powder or ready-made mustard – 2 teaspoons;
- Lemon juice - approximately 2 tbsp. spoons;
- Salt;
- Spices (optional).
Cooking process:
- Pour the yogurt into a blender bowl with high sides, add the finely mashed yolks and knead for several minutes;
- Add mustard, squeeze out lemon juice, add seasonings as desired and add salt. Lovers of bright flavors can supplement the recipe with finely chopped herbs or olives. All ingredients must be thoroughly mixed again until smooth.
Garlic mayonnaise sauce
This original recipe This delicious mayonnaise will appeal to lovers of spicy and piquant things.
Components:
- Garlic – 6 cloves;
- Egg yolks (raw) – 3 pcs;
- Vegetable oil – 700 ml;
- Freshly squeezed juice from one lemon;
- Pepper and salt.
Cooking diagram:
- Cut the garlic cloves in half and fry in a frying pan until golden. But you can also bake them in the oven;
- Beat the yolks, after salting them;
- Without stopping the beating process, gradually add a few tablespoons of oil. When the mass becomes dense, add some lemon juice and, continuing to beat the mixture at high speed, add the remaining oil. When it’s finished, squeeze out the remaining contents of the lemon, add salt and pepper to the mixture and mix it thoroughly again;
- Pass the browned garlic through a press and place in a common container;
- The finished mayonnaise with garlic must be carefully mixed and placed in the refrigerator for a certain period of time to harden.
This is far from full list homemade mayonnaise recipes. To prepare it, you can use various unusual combinations of ingredients and add your favorite spices or seasonings. In short, the field for experimentation is quite extensive. Try making your own mayonnaise sauce from natural ingredients, and you will give up the store-bought equivalent once and for all.
Video: Recipe for classic homemade mayonnaise
The main components of mayonnaise are vegetable oil and eggs. It is recommended to store the store-bought product at a temperature no higher than 18 degrees for 45 days to 6 months. To achieve such long-term storage, it contains: chemical preservatives. But you can eat the sauce, beloved by many, without harm to your health, because from natural products You can prepare mayonnaise at home using a blender in just a few minutes.
To prepare the most popular French sauce, known to many as mayonnaise, you will need:
- 1 chicken egg;
- 15 ml lemon juice;
- 10 g prepared mustard;
- salt, sugar, ground black pepper and other spices to taste.
To make mayonnaise at home you will have to spend no more than five minutes of time, but for everything to work out you need to strictly follow the cooking instructions:
- Break the egg into a deep glass (for example, from a blender) and beat it until smooth.
- Then start adding refined oil in small portions, continuing to beat the mixture with a blender. At first you need to add only ¼ teaspoon, and when half of the butter is already beaten together with the egg, you can add one tablespoon at a time.
- The mass is well beaten and thickened - it’s time to add salt, sugar, lemon juice and other spices. Beat everything again. Taste, if necessary, adjust the taste by adding sweets, salt or other spices, beat again and the mayonnaise is ready.
The cooking sequence may be slightly different: pour oil into a glass, add all the ingredients, beat in the egg, and then gently press the egg to the bottom with the blender attachment and start whisking, raising the attachment as the mass thickens. This method of preparation requires some skill.
From quail eggs
Quail eggs are much healthier than chicken eggs, since their content of vitamins A, B1, B2 is two to three times higher, so they can become the basis for vitamin mayonnaise, which will include:
- 6 quail eggs;
- 100 ml vegetable oil;
- 10 g mustard;
- 7 g ground black pepper;
- 10 ml lemon juice;
- 4 g salt;
- 4 g sugar.
How to prepare mayonnaise from quail eggs step by step:
- At high speed, beat the quail eggs with salt, mustard, sugar and ground pepper in a blender for about one minute.
- Continuing to work with the blender, start adding vegetable oil a teaspoon at a time, then its amount can be increased to 1-2 tablespoons.
- Pour lemon juice into the almost ready whipped sauce and stir the mixture until smooth.
Vegetarian mayonnaise in blender
Mayonnaise is a sauce made from vegetable oil whipped into an emulsion, like “oil in water.”
Most often, eggs are used as an emulsifier, but even without them you can prepare delicious and thick homemade mayonnaise, for which you will need:
- 300 ml refined oil;
- 100 ml aquafaba (can be replaced with 150 ml soy milk);
- 20-30 g of ready-made mustard;
- 30-45 ml lemon juice (or wine vinegar);
- 5 g salt;
- 3-5 g sugar;
- spices to taste.
Cooking method:
- In a suitable sized container, mix the oil and aquafaba (soy milk). Then beat the mixture for a few minutes with an immersion blender into a bubbling emulsion.
- Add the remaining sauce ingredients and continue whisking at high speed until the desired consistency is achieved. The result is almost half a liter of delicious vegetarian mayonnaise.
How to make Provencal at home?
No matter how many new names appear on the labels of mayonnaise packages, most housewives prefer Provencal. His GOST from 1950 assumed the presence of the following ingredients in the sauce: vegetable oil, fresh egg yolks, 5% vinegar, ready-made mustard, sugar, salt and spices.
There was no starch, thickeners, flavors or preservatives in its composition, so it’s tastier and easier to prepare your favorite Provencal yourself.
- 150 ml refined oil;
- 2 chicken egg yolks;
- 10 g of ready-made table mustard;
- 15 ml table vinegar;
- 5 g sugar;
- 2-3 g table salt.
Work progress:
- Beat the yolks into a half-liter jar, add sugar, salt and mustard. Beat this mass until smooth and all salt and sugar crystals are completely dissolved.
- Next, continuing to beat the mixture with a blender at high speed, add all the vegetable oil in small portions. Pour vinegar into almost ready mayonnaise and beat for about another minute. To prevent mayonnaise from separating, all ingredients must be at the same temperature. It can just be at room temperature, or you can cool the yolks and butter so that the sauce whips up faster.
- Place it directly in the half-liter jar in which the mayonnaise was prepared for several hours in the refrigerator so that it thickens, and then you can use it for dressing salads and preparing other dishes.
Original garlic mayonnaise
Original mayonnaise with garlic aroma and juicy herbs goes perfectly with oven-baked chicken. This recipe uses basil and parsley, but you can use any other herbs to suit your taste.
List and quantity of ingredients:
- 1 egg;
- 200 ml refined oil;
- 10 g parsley;
- 10 g basil;
- 12 g garlic;
- lemon juice and salt to taste.
Cooking sequence:
- Beat the chicken egg with a fork until smooth and pour it into a glass for an immersion blender. Next, beat the egg in a blender with a cocktail attachment (whirl), gradually adding vegetable oil and lemon juice.
- Add garlic pressed through a press, finely chopped herbs, salt and spices to the airy thick mass, stir thoroughly with a spoon.
Homemade, no eggs
Homemade mayonnaise without eggs can be not only lean, but also made with cow's milk.
To make 500 ml of this sauce you will need the following products in the following proportions:
- 300 ml oil;
- 150 ml milk;
- 20 g prepared mustard;
- 5 g salt;
- 30 ml lemon juice or table vinegar;
- 3-4 g sugar.
- spices.
Steps of preparation:
- Use an immersion blender to turn the butter and milk into a white emulsion. This will take literally a few seconds.
- Add salt, lemon juice and mustard to the resulting mixture. Beat everything for about two minutes using high speed. The mass should thicken.
- On last stage add sugar and spices. Beat everything again. Place the finished mayonnaise in the cold for several hours.
Step-by-step recipe for making cottage cheese
Mayonnaise is a fairly high-calorie product, but this does not mean that people on a diet or watching their weight should refuse salads dressed with this sauce. You can always find an easier dietary alternative, and, for example, make mayonnaise at home from cottage cheese.
For this you will need to take:
- 200 g cottage cheese;
- 2 yolks;
- 60 ml milk;
- 60 ml sunflower or olive oil (you can take a mixture of them in equal proportions);
- 20 g prepared mustard;
- 15 ml lemon juice or apple cider vinegar;
- salt to taste.
Algorithm of actions:
- In a blender, beat cottage cheese, yolks and milk into a homogeneous smooth mass.
- Continuing to beat the cottage cheese, pour in the oil in small portions. Then add the remaining ingredients and mix well.
- If the cottage cheese was a bit dry and there were grains left in the mayonnaise, you can grind the sauce through a fine sieve.
You only need to store curd mayonnaise, like any other homemade one, in the refrigerator for 3-4 days to one week.
With added vinegar
To enhance the taste, lemon juice is added to mayonnaise, but it can be replaced with vinegar. The taste of the finished dressing will not only not suffer from this, but on the contrary, it will become richer and richer. The main thing is not to use regular table vinegar, but instead use balsamic, apple or wine vinegar.
Composition of mayonnaise with vinegar added:
- 2 raw chicken eggs;
- 250 ml refined vegetable oil;
- 5 ml balsamic vinegar;
- 5 g salt;
- 5 g sugar;
- 3 g allspice ground.
Preparation:
- Beat the eggs along with all other ingredients (except oil) with an immersion blender until smooth.
- Then pour in refined oil in five or six additions, without stopping beating at maximum speed.
- When the dressing acquires a thick and viscous consistency, reminiscent of sour cream, transfer it to glass jar and cool for half an hour in the refrigerator.
