How to make mayonnaise at home - step by step recipes

Hello dear readers! Continuing the culinary theme, I will tell you how to make mayonnaise at home. I think every housewife should be able to cook this delicious sauce at home.

New dishes, sauces or soups appear as a result of a successful experiment by a virtuoso cook. True, some products that are popular today have appeared in interesting conditions. Often this was facilitated by universal need. Mayonnaise is among them.

Classic recipe

I recommend preparing mayonnaise in a jar in which you will store it.

IngredientsServings: - + 10

egg 1 pc
vegetable oil 250 ml
mustard 1 tsp
salt 5 g
vinegar 9% 1 tsp

Calories and BJU per 100 gCalories: 443 kcalProteins: 4.5 gFats: 35.5 gCarbohydrates: 26 gSteps8 min. Video//www.youtube.com/watch?v=lfr6cG7vDTw

Pour vegetable oil into a jar. In a separate bowl, mix mustard, salt and vinegar. After stirring, mix the mixture with butter and beat the egg.
Take a blender, place in a jar, lower to the bottom and turn on. After ten seconds, turn off the kitchen appliances and check the density. If it does not suit, beat the mixture a little more. That's all.

Having mastered the basic recipe, experiment. Change the taste by adding herbs or spices. If the fantasy is poorly developed, continue reading the article. Next, I will share ideas for improving homemade mayonnaise.

How to make homemade mayonnaise with additives

Homemade mayonnaise is an alternative to the purchase. It is healthier because preservatives are not included. You can add herbs and spices to the sauce. With the help of additives, you will get another sauce that differs in taste and aromatic qualities.

Spicy mayonnaise. Combined with grilled products. In a home-made product, add two tablespoons of chili paste and mix. If it seems too sharp, halve the amount of chili paste.
Beetroot Mayonnaise. It is characterized by bright color and complements the taste of crabs and cod. 50 grams of boiled beets, skip the grater and mix with mayonnaise. You can add some salt and pepper.
Basil mayonnaise. Summer sauce, which I advise serving with ham, rice, seafood, squid and mussels. Add a spoonful of basil paste along with a few chopped leaves to the dressing.
Curry Mayonnaise. Universal type sauce, tender or spicy. Try it with beef, potatoes, chicken or turkey. To make mayonnaise, add a spoonful of curry paste.
Horseradish mayonnaise. Addition to baked roast beef. Dressing is suitable for herring, ham, smoked pink salmon and other fish. Add a couple of spoons of grated horseradish to homemade mayonnaise along with salt and pepper and mix.
Oyster mayonnaise. Add a little bean and oyster sauce to your homemade product. The result will be a dressing characterized by a wonderful aroma and rich taste, which will suit fish kebabs or tuna. Take a spoonful of the listed ingredients.
Asparagus mayonnaise. Delicate taste and combined with smoked fish or asparagus. Finely chop one hundred grams of boiled asparagus and add to the sauce. Take salt and pepper to taste.
Mayonnaise with Tomatoes. The aroma of sun-dried tomatoes is combined with pasta, mushrooms and goat cheese. Add a spoonful of dried tomato paste to a homemade dressing.
Celery Mayonnaise. Complementary chicken, rabbit, beef, baked salmon or ham. Boil the root of the plant in the amount of one hundred grams, grate finely and mix with mayonnaise.
Mustard mayonnaise. Granular mustard is also used as an additive. It is in harmony with avocado, chicken, celery or baked cheese. Just add two tablespoons of mustard to the sauce and mix.

As you can see, this was not about those additives and fillers that manufacturers use. All of the listed ingredients are natural and safe for health when used and used properly.

Video cooking

Try these ideas in practice. Perhaps independent ideas will appear. Leave them in the comments, I will familiarize myself. Cooking welcomes the exchange of experiences, which is good.

Useful tips before cooking

If you intend to make mayonnaise at home based on store eggs, you get a light sauce. To fix this, adding a small amount of turmeric will help. The main thing is not to overdo it.

For homemade mayonnaise, olive or refined sunflower oil is suitable. Add a little salt, and sugar - guided by taste. Use lemon juice to acidify the dressing, and mustard will make the taste spicy.

If there is no blender and whisk manually, make sure that the temperature of the ingredients is the same. This technique will speed up cooking. The amount of ingredients is approximately. If you lay more eggs, you will get a more delicious and rich sauce.

What is the difference between homemade mayonnaise from the store

Homemade mayonnaise differs from the store’s mayonnaise, since it does not include artificial additives, milk and water. The classic recipe I shared is original and consistent with the recipe used by French culinary specialists in the 18th century.

Homemade mayonnaise is easy to make. The industrial analogue does not compare to taste. In addition, homemade sauce does not spoil the dishes and is safe for health. There is one drawback - the shelf life is one week.

A store product is a dubious pleasure. A beautiful package with olives and golden yolks is a cunning bait that often works. After reviewing the composition of the store product, it turns out that in addition to preservatives and flavorings, there are thickeners, stabilizers and other substances that extend the shelf life.

If in doubt about the dangers of purchased mayonnaise, try using it to clean the toilet. I assure you, the result will be no worse than using a cleaning agent.

Homemade mayonnaise is another matter. Refueling is made from natural ingredients, tastier and safer than the production counterpart. To make the sauce, you need simple products and a few minutes of time. The result is a creamy, creamy sauce without essential oils, gelatin, synthetic starches and soy proteins.

Why make mayonnaise yourself?

Many culinary experts doubt the need to make mayonnaise at home, as it is sold in any store. And the assortment in supermarkets is huge. There are reasons for this. First of all, everyone knows that manufacturers often sin, including additives in the composition of products. Try to find on the counter a product that does not include preservatives and dyes that are harmful to the body.

My friend, who works at a mayonnaise enterprise, has never consumed company products. Now she completely abandoned the purchased counterpart, replacing it with a home one. When she shared her story, I also had a desire to start cooking a home-made product.

You can make mayonnaise at home only with a blender or mixer. I cooked several times manually, but did not achieve a good result. The taste depends on the amount of mustard and vinegar. If you put more than one of the ingredients, dressing will inherit the smell. Even if you can’t cook the first time, don’t be upset, reduce or increase the amount of mustard or vinegar.

At first, I was of the opinion that the density depends on the size of the egg, but over time I became convinced that this ingredient does not affect the density.

Homemade mayonnaise recipes exist that use 3 percent vinegar. Practice has shown that such a vinegar essence produces a liquid sauce. I do not recommend diluting vinegar.

History of Mayonnaise

According to the official version, the history of mayonnaise began in 1757. In those difficult times, the British besieged the French town of Mahon. Residents of the city with all their might restrained the onslaught of the enemy and stubbornly restored the city walls.

For the construction and repair of walls and fortresses, egg whites were used as a binder solution. Under such conditions, yolks accumulated in huge numbers. The French threw them away, as they spoiled.

The Duke of Richelieu, who commanded the French defensive forces, yearned for his native cuisine, which was not found in the besieged city. As a result, the duke ordered the cook to come up with a sauce based on yolks. To solve the problem, the chef took several days, after which he offered the duke sauce, which included vinegar, yolks, mustard and olive oil. The French appreciated the dressing, which the chef called Mao sauce or mayonnaise.