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Do you still buy mayonnaise in the store? In vain! If you have a mixer or blender at home, then you can cook it yourself in one minute. Don't believe? Try it and see for yourself.
For salads and any other dishes, I instantly make mayonnaise at home with a blender. step by step recipe I will show you today, use it with pleasure and save your money.
Step 2: Sprinkle some salt and a mustard spoon. Step 3: Step by step, add the oil at room temperature by turning on the wooden spoon while rotating in the same direction, or select the mixer at medium speed. The oil is gradually poured into a continuous thin wire to obtain a creamy consistency and only after the previous amount has been fully incorporated.
If the mayonnaise is too creamy, add a tablespoon of lemon juice or a little water. But beware of the color of the mayonnaise, as each addition of water will lighten the mayonnaise. Too much lemon juice will give the preparation a sour taste, and therefore you need to pay attention to the added proportions and taste the preparation from time to time. After preparation, store in a closed refrigerator and at a suitable temperature. Low temperature will cause the mayonnaise to cut.
Why is it beneficial to do it yourself?
- Firstly, it is cheaper than buying in a store.
- Secondly, you see what you cook from
No holiday is complete without this sauce. Whether this is good or bad is up to you to decide. But it is better not to get involved in its use. We noticed that the volume of mayonnaise jars is getting smaller. And the price is constantly rising. And it is not known from what ingredients it was made. This article will show you how to make mayonnaise at home. The recipe is obscenely simple, one minute is enough to prepare a whole jar of thick delicious mayonnaise.
When mayonnaise is cut, it can be corrected by adding mustard or lemon juice. Another mayonnaise recipe you can't fail with is celebrity chef Jamie Oliver. The sauce is ready in just 5 minutes. The secret of the perfect mayonnaise lies in the cooking method, but also in the use of two types of oil, says the celebrity chef.
In a bowl of yolks with two tablespoons of Dijon mustard. Then add oil. However, in order not to cut the mayonnaise, it is gradually added with constant stirring. After the composition has thickened a little, add vinegar, which will be thin and discolor the emulsion.
Mayonnaise in a blender
How to make mayonnaise at home? The recipe will pleasantly surprise and delight you.
Ingredients 
- homemade egg
- 1/3 teaspoon salt and sugar
- Half teaspoon mustard
- 1 tablespoon 9% vinegar (or lemon juice)
- A glass of vegetable oil (odorless)
- Ground pepper and chopped herbs, if desired
Making homemade mayonnaise in 1 minute
The most famous sauce in Russia
Gradually add the rest of the oil. At the end add lemon juice and sea salt, mix very well. The mayonnaise thus obtained is placed in a sterilized jar and stored in the refrigerator for one week. How to make homemade mayonnaise after the original french recipe? A mayonnaise recipe that doesn't make mistakes. Mayonnaise is quickly cooked in a few seconds, or within minutes if rubbed with a spoon.
On the origin and name of mayonnaise
Yes, it is high in fat, but should not be consumed in excess. French mayonnaise ingredients are egg yolks, oil, lemon juice or vinegar, salt and pepper. On the other hand, every housewife or professional chef has her own version of mayonnaise and prepares it the way she does best. For each egg yolk, approx. 150 ml - maximum 200 ml of oil. 3 egg yolks 500 ml oil.
How to make quick mayonnaise with a vertical mixer
It is impossible to make mayonnaise only from yolks without mustard.
It is advisable to use a homemade egg, because the original product does not undergo heat treatment. Before use, it must be thoroughly washed and dried.
The amount of spices and seasonings can be adjusted according to your taste.
How to make mayonnaise after the French recipe?
You will see that in 3-4 seconds the mayonnaise will be ready! You don't have to make muscle fever by stirring a wooden spoon into a bowl and throwing oil. How to make homemade mayonnaise after original recipe. Portions: approx. 500 ml mayonnaise. As a rule, white pepper is produced in light sauces. The oil used for mayonnaise can be olive oil or sunflower oil.
How to make mayonnaise with a vertical mixer, blender or processor?
If you don't have it, you can use any glass jar 800 ml through the mouth of the soleplate of a vertical mixer. It must be very hot when we need it. This is what mayonnaise looks like. We stopped the mixer and pulled it out of the bowl. It's very honest and creamy. This mayonnaise is stored, can be sliced with a knife, and can be placed in a pose with a star, which will be shaped like a decoration.
Spread the yolk carefully, without violating its integrity. Otherwise, nothing will work.
The main secret is that when you cover the egg and turn on the kitchen gadget, do not lift it from the bottom of the jar for the first 30 seconds.
mayonnaise mixer
- We put two yolks at room temperature in a container. Add to them a teaspoon of salt, sugar and mustard and beat with a mixer until smooth.
- We begin to pour in a thin stream of odorless oil, about 300 ml.
- After thickening, add a tablespoon of vinegar.
Lean mayonnaise
- Very fast and useful way cooking. You will be delighted with its taste!
- You will need a glass of boiled white beans (can be replaced with canned). Boil it according to all the rules - after soaking it in cold water for a day. Drain the water, add new water and cook until soft. We do not pour out the broth, if necessary, then it can be diluted with mashed beans to the desired consistency.
- Put the beans in a bowl and grind with a blender.
- Add odorless vegetable oil to it (3-4 tablespoons). Olive oil is better not to use, it will add bitterness.
- It's time to season with salt and pepper to taste.
- A little lemon juice and a dessert spoon of mustard must be added.
- Thick lean and healthy sauce is ready in minutes!
Express - instant sauce recipe
From the above proven recipes, you are sure to choose the one that you like. I want to draw your attention to the fact that the shelf life of homemade mayonnaise sauces is no more than two days. It becomes clear how many preservatives are in the store version. After all, there is a shelf life of more than six months. I wish you to cook homemade natural dishes with us. Subscribe to our news and cook with us!
How to fry mayonnaise with a wooden spoon or with a bowl?
This mayonnaise is very thin and tasty, honest. The lemon juice balances out the fat in it nicely and doesn't leave the impression of a greasy sauce. It has a completely different taste than mayonnaise with mustard. Make the world salt and pepper in it! If you are making mayonnaise using the grandfather method, you will need to equip a bowl, wooden spoon, and oil bottle stopper. Oil was once sold in glass bottles and every housewife had a cork stopper in the house with a groove, specially made for the oil bottle.
Anonymous:| December 30th, 2016 | 7:40 pm
If the mayonnaise does not thicken, then you need to continue adding oil. Will definitely thicken, even if the ingredients are not exactly according to the recipe.
Olya:| April 30th, 2016 | 3:15 pm
you skipped the step of adding vinegar
and when is it?
Answer: Olya, vinegar is added immediately. In the first paragraph, it is written that all the ingredients are immediately mixed, except for the oil.
The cork stopper was the "dripper" of the oil, only allowing it to drip the oil into the bowl. Place the yolks in a bowl and start mashing them and dripping the oil. In addition, lemon juice is also dripping. Finally add hot water and stir a little. Season with salt and white pepper.
Hot water is meant to make the mayonnaise softer, more aerated, less sticky. In addition, it is the one that can cut the mayonnaise. If you don't, you will need to take another bowl and add another fresh egg yolk. Start grinding the yolk and drip it into the mayonnaise. Slowly, you will slowly see how the yolk incorporates the mayonnaise into the cut and turns it into a smooth and uniform food. Now you can gradually add another 150 ml of oil and a spoonful of lemon juice.
Sergey:| May 22nd, 2015 | 3:06 pm
We did everything according to the recipe - whipped it with a blender - IT WAS GREAT MAYONNAISE. Thanks for the recipe.
Irina:| March 24th, 2014 | 2:24 dp
thank you very much for the recipe. Now I only make my own mayonnaise.
Answer: And it is right;)
Anonymous:| April 11th, 2013 | 8:15 pm
And a mixer from a whole egg will not work. I found explanations on one forum - if a whole egg is beaten with a blender, if the yolk is beaten with a mixer, the fact is that when whipping with a mixer, the protein is whipped, and not mixed like a blender, so mayonnaise does not come out. I drive an egg into the container (now already - 3) + salt + sugar + mustard = I mix all 20 seconds, then I start adding oil - for 3 eggs approx 600-700 grams in a thin stream without interrupting the blender, at the end 2 tbsp. vinegar 9%, very tasty.
Return to the end and season with salt and white pepper. Take a bowl and put in as many teaspoon pots of mustard as you have yolks. Rub mustard and drip mayonnaise into it. 100% will contact. Mayonnaise is a slightly perishable sauce and should be stored as far away as possible in the refrigerator, in closed lids with a lid. This is at least 2-3 days in the refrigerator.
The most common food poisoning is due to hot seasons! Not only Romanians love mayonnaise. Around the world, it is traditionally served alongside French fries, seafood salads, stuffed eggs or tuna sandwiches or cold steaks.
Inna:| January 12th, 2013 | 4:37 dp
I also use blender. All products immediately into the bowl and in 1 minute everything is perfectly whipped. The result is very pleasing. I tried with a mixer and it didn't work.
Elena:| December 29th, 2012 | 5:21 pm
Dasha, thanks for the recipe and the fulfillment of the desire to make it. But I made it according to the recipe of Tatiana, who is 57 years old. for a long time. My blender is not very powerful 750W. My husband liked it. Thanks again for your site.
Mayonnaise is very popular in slave countries, being a key ingredient in many salads and cold cuts. Mayonnaise can be diluted with a little sour cream or yogurt, can be combined with minced onion, garlic, capers, pickled pickles, anchovies, aromatic herbs or tomato sauce.
Boiled egg salad - bohemian salad - lettuce salad - bean paste with garlic - cauliflower salad with onion or garlic -. Made from boiled and raw egg yolks, salt, butter, mustard and butter. Simple, as our mothers and grandmothers always did.
Answer: oh, you have a good blender! Mine doesn't fluff, by the way. I do everything with a mixer. But it's also quick and easy :)
Alyona:| September 21st, 2012 | 8:42 dp
Wonderful mayonnaise, just made it, just lovely, now we will eat only it. Thank you very much for the recipe.
Olushka:| August 31st, 2012 | 12:31 pm
Homemade mayonnaise is one of my favorite culinary discoveries. Although it is high-calorie, but, in comparison with the store, it is much more useful. I make mayonnaise with a blender (not submersible, but built into the combine). Most often I add a couple of cloves of garlic - it turns out even tastier.
Mayonnaise falls into the category of cold sauce because it is usually made from raw egg yolks. We learned how to make mayonnaise and boiled eggs 🙂. It is an egg and butter emulsion and has many uses. The origin of this sauce is unknown, it is not known who created the original recipe.
Some believe that the name of mayonnaise comes from the Spanish city of Mao, on the island of Menorca. On this island, we make a sauce similar to today's mayonnaise, called salsa magonnaise, which has become mayonnaise. Others say that the name "Mayonnaise Sauce" comes from the name of Carlo de Lorena, Duce de Mayenne. Referring to the French city of Bayonne and believed that "mayonnaise" comes from "buffalo". Whoever created this beautiful, creamy and silky sauce, we thank them.
Wolverine:| June 21st, 2012 | 12:21 pm
I read the article, made a discovery for myself about quail eggs and salmonellosis! Thank you.
About mayonnaise: I used 10 quail eggs per cup of butter. Beat for about 5 minutes - no signs of thickening. Perhaps I gave up early! :-)
Answer: Definitely early! It was necessary to continue, at least for 10 minutes. Apparently, the mistake was precisely in this.
What do we need for a classic mayonnaise recipe
A classic mayonnaise recipe made with boiled and raw egg yolks, salt, butter, mustard and butter. Simple, as our mothers and grandmothers always did.
How to make a classic mayonnaise recipe in a video you can watch here
There are many recipes, everyone puts as much oil as he likes.Boil hard eggs: put them in cold water to cover them and cook for 5 minutes from the moment they boil. Throw in boiling water and put it in cold water to cool down quickly. Peel the eggs and set aside the yolk. In a large bowl add boiled egg yolks, raw yolks, mustard and salt. With a vertical mixer mix, until everything is a homogeneous paste, there are no holes. If you don't have an upright blender, break up the boiled egg yolk with a fork.
Wolverine:| June 21st, 2012 | 5:10 am
Good afternoon! Tell me, what is my mistake? Mayonnaise does NOT thicken! Chicken eggs I was afraid to put them down - I replaced them with quail ones. Instead of regular vinegar, I added apple cider vinegar. Everything else was done exactly according to the recipe. I tried it in two variations: 1) with proteins and yolks 2) only with yolks. In both cases, I poured the oil in a thin stream, it was mixed with the rest of the ingredients, but the mass remained liquid, no matter how much I whipped it. Maybe the problem is quail eggs or apple cider vinegar? I would be very grateful for your help!
Mix thoroughly with the oil and gradually add the oil, stirring vigorously each time. Do not pour a lot of oil at once, so as not to cut the mayonnaise. You can see how he is already starting to bind 🙂. When the butter is finished, the mayonnaise is very well bound and strong.
Now add lemon juice to taste. Depending on what you want to do with the mayonnaise, make it more or less sour. When lemon juice is added, the mayonnaise will be white and thin. Add some vinegar, pepper. Everything is at room temperature, so take them 1 hour on the table. If some coolers than warmer, the mayonnaise will be cut off.
Answer: Hello! Let me recommend you read about raw eggs and salmonellosis. I hope that after reading it, you will be as careful with raw quail eggs as with chicken ones. That is, both of them can be used, but certain safety precautions must be observed.
Now for the mayonnaise. How many minutes did you beat it? In the comments to this recipe, it was explained that the most common mistake of those who are just starting to make mayonnaise is not enough cooking time. To be honest, I have never made mayonnaise with quail eggs. But offhand, they need about 6 pcs per glass of oil. How many eggs did you use? According to the recipe, you need 2 chicken, but the number of quail obviously should be more. And about vinegar: I would not recommend using it, since it flavors mayonnaise and it will smell, at least, unusually.
avocado mayonnaise recipe
When you've beaten the mayonnaise, place the bowl on the serving table on the table and don't slip again. The movement is vigorous, in a sense. If the mayonnaise is cut, it's easy to fix: put the raw egg yolk in a bowl and add some mayonnaise. Or, set aside 2 tablespoons chopped mayonnaise, add a tablespoon of boiling water little by little, then add the remaining mayonnaise.
This mayonnaise is durable, it can be used both indoors and in salads, sandwiches, various meat products, fish, vegetables, and also for decoration. Don't forget the main ingredient. Explode love and a touch of kindness 🙂. Even if we were to enter Christmas, Orthodox Christians shouldn't give up one of the best flavors of the season's salad: mayonnaise.
Terra_ra:| May 20th, 2012 | 4:44 pm
I make mayonnaise on yolks according to the recipe from the Book of Tasty and Healthy Food. I have white and industrial consistency, it becomes after adding water, and before that it is yellowish-waxy.
Answer: I also get a yellowish color, especially if I use homemade eggs. Apparently, store-bought mayonnaise is specially clarified.
The site presents you with three simple prescription canned bowls with ingredients you have at your fingertips that don't load your shopping budget. Two cups of water Two tablespoons of flour 4-5 tablespoons of olive oil Lemon juice A little cold water Salt and pepper. Preparation: Place the flour in warm water and stir continuously until it becomes a thick cream. After cooling, mix with a mixer, add a little salt and alternately lemon oil and lemon juice.
A little cold water is added along the way. At the end it comes up with salt and pepper. Three tablespoons of mustard 100 ml of oil. . Preparation: mustard is diluted with a little vinegar, then oil is gradually added, continuously rubbing. You can add a teaspoon of sugar to this sauce.
Ollie:| April 25th, 2012 | 4:20 am
Homemade mayonnaise is a wonderful thing! As for Lena's problems, it seems to me that she simply has not reached the stage of preparing mayonnaise, when it begins to thicken. Common Mistake beginners. Everything seems logical: “I poured a little more oil, but it is so liquid, and if I pour even more liquid, it will become even thinner, why transfer the oil?” But, the paradox of mayonnaise lies in the fact that the more oil you pour, the thicker it becomes. Even beginners are often misled by the statement that mayonnaise is whipped in 1-2 minutes. Different mixers have different speeds, and therefore the speed of preparing mayonnaise too. I have never been able to make mayonnaise in a couple of minutes, here in 7-8, please (I'm talking about mayonnaise from a whole egg, only I have never cooked with yolks). And further. If you cook mayonnaise not on yolks, but on a whole egg, then before you start adding oil, you need to very thoroughly beat the egg itself with salt so that it becomes absolutely homogeneous and only after that start pouring in the oil, first a little, then without hesitation. As for the shelf life of ready-made mayonnaise in the refrigerator, I, as a very curious person (I am ashamed at this place), arranged an experiment and, based on the results of this, I can say: the mayonnaise stood for 10 days without any damage to itself, neither stratification, nor extraneous odors, well, in a word, no changes (maybe it became a little less thick, but maybe it seemed to me). Further, my greed surpassed my curiosity and mayonnaise was used for its intended purpose. But I vouch for 10 days, although I think that it would have stood longer: oil is a fairly good preservative .. But I assume that the shelf life of mayonnaise also depends on the temperature at which it is stored. The temperature of my refrigerator is 5 degrees. Good luck everyone!
Answer: thanks for the great addition to the topic! I have mayonnaise, too, quietly is worth week. Didn't try again - eaten.
Chansy:| April 15th, 2012 | 2:02 pm
Thanks for the recipe, it turned out. Only now I'm afraid to put it in food, because. a raw egg, even though I bought it at home in the temple.
Tatiana:| April 4th, 2012 | 7:45 am
Thank you for an excellent site.
Dear hostesses! I am 57 years old and 35 years of them I make mayonnaise myself. And on the strength of 3 minutes, Once my mother and I had a Soviet mixer with a high-speed shaft "Voskhod" of Rostov production, and now I have a Brown submersible (by the way, he had my maonnaise recipe in the description).
So the ingredients are:
1. refined sunflower oil (!) - 1 glass,
2.egg - 1 pc.,
3. salt - 0.5 teaspoon,
4.ahar - 1 teaspoon without a slide,
5. Ready mustard - 1 teaspoon,
6. Vinegar 6% - 1 dessert spoon,
7. water - 2-3 tablespoons.
Cooking:
1. We take a jar or container with a volume of more than 0.5 liters with a wide neck, so that an immersion blender can pass through.
2. We load everything into it in bulk.
3. immerse the blender to the very bottom (be sure to hold the jar with your hand, otherwise it spins up very much) and turn it on at the fastest speed, turbo is better.
4. When at the bottom everything is whipped into a white emulsion (seconds 5), we begin to slowly raise the blender, thereby involving a layer of oil in the process. Raising the blender to the top, lower and raise several times in the jar.
That's all.
And then you can change the composition at your discretion, olive oil, yolk, no salt (for fruit salads), lemon juice, dry mustard, etc.
I have adult daughters, and each of them knows how to make mayonnaise from the age of 8.
Good luck girls.
Answer: Thanks!
Lena:| March 28th, 2012 | 4:38 pm
no matter how many times I tried to make mayonnaise with protein - it never worked out, I just threw away the products, it turns out to be a nasty yellow-incomprehensible liquid, with a terrible smell, but it’s better not to taste
but without proteins, only yolks - just perfect, thickens literally in a minute, the more oil I pour - the thicker, and what I just didn’t add there, there was everything: and all possible spices, and herbs, and garlic, and cucumber and a whole bunch more
so, hostesses, explain to me: where am I messing with the addition of proteins, otherwise sometimes I want snow-white mayonnaise, but no!
Answer: Does not mix into a smooth emulsion? What do you use and what kind of oil do you use? Great care must be taken with proteins: pour the oil in a very thin stream, literally drop by drop, and beat without stopping. Then everything should work out. I cook immediately with proteins and I am satisfied with the result. It will not be snow-white, like sour cream, because, in addition to the yolks, mustard also gives color.
Lena: I barely pour, beat for a long time and incessantly - not at all !!!
Answer: Eggs and vegetable oil MUST be beaten into a smooth emulsion. This can even be done with a fork, only for a long time. I can only suspect the reason is in the quality of the products. Maybe some kind of stabilizer is added to the mustard, vinegar or the oil itself, which prevents this process.
Masha Mironova:| February 1st, 2012 | 5:38 dp
Results of the experiment: the man made mayonnaise himself!!! I went into a light ecstasy from the taste - very similar to the taste of childhood, mayonnaise in jars. I made a herring under a fur coat - you don’t need to squeeze it like a store-bought half a pack in order to somehow lubricate it, three teaspoons per layer - and great! But the man did not appreciate it. I batted my eyes and offered to rummage around on the Internet and look for other recipes, who doesn’t let you cook every week in a new way? It seems that the man was carried away by the theory of mayonnaise!!!
Masha Mironova:| January 28th, 2012 | 10:41 am
Dasha, is the mustard powder or already cooked?
Answer: ready-made, plain in jars.
Anonymous:| December 28th, 2011 | 11:20 pm
Yes, but industrial mayonnaise is heat-treated, and here you have it raw! egg! I'm scared to eat.
Answer: I buy eggs from trusted manufacturers and never on the market or from my hands. I look at the expiration date and storage conditions. Never had a problem in all the years.
Svetlana:| December 22nd, 2011 | 7:48 pm
Well, thank you! I'm so glad I stumbled across your site today! and so timely :-) and my husband also eats mayonnaise, despite all my exhortations :-)
Dasha:| November 16th, 2011 | 6:34 pm
About 5 days, just store in a tightly sealed container.
Cassette:| November 16th, 2011 | 1:27 pm
how long does it keep in the fridge?
