A simple way to make mayonnaise. Homemade mayonnaise recipes with photos

It’s hard to imagine a holiday table without your favorite salads with mayonnaise. Store-bought sauce is unhealthy; it contains preservatives, flavorings, and flavor enhancers. Nutritionists advise anyone who wants to adhere to a healthy diet to exclude this product. There is another way out; sauce lovers can make it themselves. All that remains is to figure out how to make homemade mayonnaise.

The classic sauce recipe came to us from French cuisine. Initially, dishes with mayonnaise were available only to fairly wealthy people. During Soviet times, the sauce gradually gained popular love.

The taste of the original sauce is significantly different from the modern commercial product. The main ingredients of classic mayonnaise are as follows.

1. Eggs.
2. Vegetable oil.
3. Mustard.
4. Salt, sugar.
5. Acidifier: lemon juice or vinegar.

The main product for mayonnaise is vegetable oil; the taste of the final product depends on its quality.

Professionals do not recommend using only olive oil; it negatively affects the taste of mayonnaise, giving it a bitter taste. The best option is a mixture of olive and any other vegetable oil in a 1:1 ratio.

A large amount of oil makes mayonnaise a high-calorie product, so you should not consume it in large quantities. Another issue remains the use of raw eggs. A low-quality product is hazardous to health; it may contain pathogens of infectious diseases.

Choose fresh eggs from proven, large producers. You should not purchase domestic eggs produced by unknown farms, since the birds in them may not have undergone veterinary control.

Mustard for making mayonnaise can be a ready-made sauce or in powder form. The latter option is safe: it does not contain additional food additives. It gives mayonnaise a sharper taste.

Typically, lemon juice is used to make homemade mayonnaise. Among vinegars, wine is preferred; it gives the sauce a bright taste.

The amount of salt and sugar suggested in the recipes can be adjusted to suit your taste. Store-bought mayonnaise contains a large amount of sugar, so people with diabetes are not recommended to consume it. In homemade mayonnaise, you can control the spice content and not add any components at all.

Popular recipes

The main ingredients have been identified, and there are a large number of sauce recipes. Not only the components differ, but also the mixing methods and the sequence of introduction into the composition. Let's look at the main dish options.

Classic recipe

The ingredients are as follows.

1. Refined vegetable oil – 200 ml.
2. Yolk – 1 pc.
3. Salt - half a teaspoon.
4. Sugar - a teaspoon.

As refined oil, you can take olive, sunflower, and corn. The main condition is a dull taste. Before cooking, remove all food from the refrigerator and leave for 20-30 minutes. The temperature of the components should be the same and at room temperature.

The cooking procedure is as follows.

1. Separate the yolk from the white. Add salt and sugar to the yolk.
2. Beat until white foam appears.
3. Add the oil in a thin stream, continuously whisking.
4. Add vinegar.
5. Bring to the required consistency.

The thickness of the sauce depends on the amount of oil. To make mayonnaise more liquid, you can add 1-2 tablespoons of water. The amount of salt and sugar can be changed according to the tastes of the housewife. This simple recipe will not cause any hassle.

Quail eggs are much superior in quality to chicken eggs. With a reduced calorie content, they contain more vitamins and minerals. Thanks to the good immunity of quails, eggs do not contain antibiotics, like chicken eggs.

Safety against salmonellosis according to the latest scientific data is questionable, so the product should be selected with special care.

Ingredients:

• quail eggs – 6 pcs.;
• refined vegetable oil – 1 cup;
• vinegar - 1 tbsp. l.;
• salt - half a teaspoon;
• mustard – 1 tsp;
• sugar – 1 tsp.

The procedure is as follows.

1. Break eggs, add salt, sugar.
2. Beat until foamy.
3. Continuously whisking, add oil in a thin stream.
4. Add mustard and vinegar.
5. Bring the sauce to the required consistency.

To prepare the sauce, it is better to choose fresh eggs. Old ones can negatively affect the taste of the final product. The weight of an old egg is much less than a fresh one.

Vegetarian mayonnaise

It will be useful for vegetarians and religious people to learn how to make mayonnaise lean. An important advantage of such recipes is their safety from salmonella.

The ingredients are as follows.

1. Refined vegetable oil – 0.5 cups.
2. Starch - 2 tbsp. l.
3. Vegetable broth or cucumber pickle - 0.5 cups.
4. Lemon juice – 1 tbsp. l.
5. Mustard – 1 tbsp. l.

The cooking method is as follows.

1. Heat two tablespoons of broth and dissolve starch in them. Pour into the main broth.
2. Add salt, mustard, lemon juice to it. To stir thoroughly.
3. Beat, adding oil in a thin stream.
4. Bring to the desired consistency.

This mayonnaise is valuable due to the absence of eggs and reduced calorie content. It is perfect for dressing salads.

How to make homemade mayonnaise healthy and safe for children? You can skip raw eggs and use cottage cheese.

The taste of mayonnaise on cottage cheese largely depends on the quality of the main ingredient. It is better to choose a creamier one, with a slight sourness. Then the sauce will have a delicate, velvety taste.

The ingredients are as follows.

1. Cottage cheese – 100 g.
2. Refined vegetable oil – 2 tbsp. l.
3. Boiled yolk – 1 pc.
4. Mustard - half a tablespoon.
5. Lemon juice or vinegar - half a tablespoon.
6. Salt is on the tip of the knife.

The cooking method is as follows.

1. Rub the cottage cheese through a sieve, add grated yolk and milk. To stir thoroughly.
2. Stirring constantly, add vegetable oil.
3. Add salt, lemon juice, mustard. Mix until desired consistency is obtained.
4. For thickness, you can add a little 1 tsp. vegetable oil. To make the sauce thinner, use a little milk or water.

Curd mayonnaise will be an excellent salad dressing and an ingredient for various snacks.

Mayonnaise with milk

Milk sauce is suitable for those who are wondering how to make homemade mayonnaise without eggs. This recipe has a lower calorie content compared to the classic preparation: part of the vegetable oil is replaced with milk.

The ingredients are as follows.

1. Milk – 100 ml.
2. Mustard – 1 tsp.
3. Sugar – 1 tsp.
4. Vinegar – 1 tbsp. l.

1. Bring milk to a boil. Cool. Add salt and sugar.
2. While whisking, add vegetable oil in small portions.
3. After obtaining a homogeneous mass, add mustard and vinegar. To stir thoroughly.

The sauce will be an excellent addition to salads and appetizers, giving them a light creamy flavor. And most importantly, it is absolutely safe and can be used by children over three years of age.

Mayonnaise Provencal differs from regular homemade mayonnaise in the presence of mustard.

The ingredients are as follows.

1. Refined vegetable oil – 150 ml.
2. Yolk – 2 pcs.
3. Ready mustard - half a teaspoon.
4. Salt - a third of a teaspoon.
5. Vinegar or lemon juice - 1 tbsp. l.

The preparation method includes the following steps.

1. Add salt, mustard, vinegar to the yolks. Beat until all ingredients are dissolved.
2. Add vegetable oil one teaspoon at a time, whisking continuously. After the first few spoons, you can pour it in a thin stream.
3. Add vinegar.

The result will delight you with the classic taste of Provencal mayonnaise, which will be an excellent dressing for Olivier salad.

Garlic mayonnaise

This sauce is suitable for creating snacks, sandwiches, and will be an excellent cream for vegetable and meat pies, for example, liver or potato. It can be served with meat and fish, baked vegetables.

The ingredients are as follows.

1. Refined vegetable oil – 150 mg.
2. Chicken egg – 1 pc.
3. Garlic – 1 clove.
4. Salt - a third of a teaspoon.
5. Sugar - a third of a teaspoon.
6. Lemon juice or vinegar - 1 tbsp. l.

The cooking method is as follows.

1. Beat the egg with sugar and salt.
2. Continuously whisking, add vegetable oil in small portions. Start with 1 teaspoon, gradually increasing to a thin stream.
3. Add lemon juice or vinegar, finely grated garlic.
4. Beat to desired consistency.

The spicy, aromatic sauce is perfect for meat, chicken, and vegetable dishes.

The soft creamy taste of this sauce will appeal to cheese lovers. It will make dishes satisfying; it can be used to fill tartlets and various vegetable rolls, for example, eggplant rolls.

The ingredients are as follows.

1. Refined vegetable oil – 200 g.
2. Yolk – 1 pc.
3. Hard cheese – 100 g.
4. Salt on the tip of a knife.
5. Sugar - a third of a teaspoon.
6. Lemon juice or vinegar - 1 tbsp. l.

The cooking method is as follows.

1. Add salt and sugar to the yolk. Beat until white foam appears.
2. Continuing to beat, add vegetable oil in a thin stream.
3. Add vinegar. Beat to desired consistency.
4. Grate the cheese on a fine grater.
5. Stir cheese into sauce.

The sauce is thick, satisfying with a pleasant creamy taste. The flavor of the cheese should be taken into account, especially when adding salt.

Tomato mayonnaise

An unusual sauce with the aroma of fresh tomatoes will undoubtedly decorate your dishes.

The ingredients are as follows.

1. Refined vegetable oil – 150 ml.
2. Yolk – 1 pc.
3. Salt is on the tip of the knife.
4. Sugar - half a teaspoon.
5. Lemon juice or vinegar - 1 tbsp. l.
6. Tomato paste – 1 tbsp.

The cooking method is as follows.

1. Add salt and sugar to the yolk. Beat.
2. Gently stir in the oil in small portions.
3. Add lemon juice or vinegar. Mix.
4. Stir in tomato paste.

It produces an interesting sauce that is suitable for appetizers and sandwiches. Tomato paste usually contains salt, so it is important not to over-salt the mayonnaise.

Using technology to make homemade mayonnaise

Previously, sauces were whisked, but with the development of technology, a blender also came to the rescue. But the whisk should not be put aside. In his defense, beating this slowly allows you to keep an eye on the process. As a result of mixing too much, homemade mayonnaise may separate and become flakes.

If you use a mixer to prepare the sauce, then it is better to reduce the operating speed to minimum. Carefully monitor the process so that flakes do not form or separation begins.

Professionals choose an immersion blender; it does not beat as hard as a mixer, and less air gets into the sauce.

1. Products should be at room temperature. Eggs from the refrigerator will not scramble. Therefore, it is better to prepare all the ingredients in advance.
2. Homemade mayonnaise is not suitable for heat treatment. You should not bake dishes with it, as the sauce will separate.
3. Vegetable oil must be introduced slowly, otherwise flakes and separation may form.
4. When preparing the sauce, you can experiment with various additives: spices, herbs.
5. The sauce and dishes with it are stored in the refrigerator for no more than a day.
6. For children and pregnant and lactating women, only recipes without raw eggs can be used.

Raw eggs - how to reduce the danger?

Salmonella is found in the droppings of sick birds and gets on the egg shell. After 4-5 days, the bacteria penetrates inside and infects the contents.

Eggs must be chosen as fresh as possible, preferably factory-made. Regular veterinary control is carried out at production; fresh eggs are treated with disinfectant solutions.

Eggs must be stored separately from other products. Before use, wash thoroughly with soap.

Eggs with damaged shells should not be used to make mayonnaise.

Conclusion

Making homemade mayonnaise does not take much time or effort. Sauces diversify the menu and make your favorite dishes even tastier.

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.

Grocery 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:

1. Beat the egg into a blender glass or into a round bowl with high sides. Add sugar and salt, mustard here, then season and squeeze out the juice from the lemon;
2. 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 a 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;
3. Beat homemade mayonnaise in a blender until the mixture reaches a thick, uniform consistency. This will take literally a few minutes;
4. 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 using a mixer. All ingredients should be at room temperature, and it is better to use homemade eggs with large orange yolks.

Grocery 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:

1. 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;
2. 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;
3. 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:

1. Fill a tall bowl with warm milk and sunflower oil at room temperature and knead for several minutes using a mixer or whisk;
2. 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;
3. 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 a healthy diet. The finished product does not contain sunflower oil, which adds calories and “heaviens” the sauce.

Grocery 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:

1. Pour the yogurt into a blender bowl with high sides, add the finely mashed yolks and knead for several minutes;
2. 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 for 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:

1. Cut the garlic cloves in half and fry in a frying pan until golden. But you can also bake them in the oven;
2. Beat the yolks, after salting them;
3. 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;
4. Pass the browned garlic through a press and place in a common container;
5. The finished mayonnaise with garlic must be carefully mixed and placed in the refrigerator for a certain period of time to harden.

This is not a complete list of 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

I think many housewives have at least once thought about how to make homemade mayonnaise so that it tastes no worse than store-bought mayonnaise. Some may have tried to make mayonnaise at home, but it didn’t work out, it didn’t whip up, it separated, or something else happened to it. In general, today I will write a recipe for making homemade mayonnaise, which always works! And it not only turns out to be the right consistency, it turns out very tasty.

Preparing this mayonnaise takes only 5 minutes (this time includes preparing the products). That is, making mayonnaise yourself is faster than going to the store. But to make mayonnaise, you need to make it with an immersion blender. In this case there will be a 100% result! If you prepare mayonnaise with a mixer or a whisk, you need to use other recipes. But not everything is so simple with them, you need to pour the oil very carefully, you need to beat for a long time, you need to take the ingredients at the same temperature and it still may not work.

In general, take an immersion blender, a bowl (or a jar - not a wide dish) and read on to find out what ingredients you need. I will write two recipes for homemade mayonnaise: with egg and with milk.

Remember that homemade mayonnaise does not last long because it contains raw eggs (shelf life - 2 days, maybe 3). Mayonnaise made with milk can be stored a little longer and given to children.

Quick mayonnaise “Provencal” in a blender with egg

Make mayonnaise in the amount indicated in the recipe. If you need more mayonnaise, make it again. Use one egg at a time, so you get a guarantee that everything will work out. Eggs for mayonnaise should be taken as fresh as possible. You can buy ready-made mustard. But if you want to get the most natural product, make your own mustard from powder.

You can put any acid - lemon juice, vinegar (table or fruit). Take only refined oil so that it is odorless. If the oil is unrefined, the mayonnaise will taste like oil, which is not very pleasant. Add a little salt, sugar, mustard and acid first. Then taste it and add the ingredient you are missing. This way you get a delicious “Provencal” mayonnaise, but natural.

• refined vegetable oil - 180-200 gr.
• egg - 1 pc.
• mustard - 0.5 tsp.
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• lemon juice - 1 tbsp.

Method for preparing mayonnaise using a blender.

1. Break an egg into a narrow blender bowl (you can take a jar). An important nuance - the yolk must be whole and not float.

Many people say that the egg should be at room temperature, as should all the ingredients, so that they mix more easily. You can take the egg out of the refrigerator in advance to be on the safe side. I usually take an egg from the refrigerator and everything works out.

2. Pour vegetable oil into the yolk, add mustard, salt, sugar, lemon juice or vinegar. In this recipe, all ingredients are added at once; no gradual additions are necessary. The only thing is that after cooking you can add acid or salt with sugar to your taste and beat again.

3. Now take an immersion blender and cover the yolk with it. Press the blender into the bottom of the bowl.

4. Turn on the blender at maximum speed and blend for the first 10 seconds without lifting the attachment from the bottom of the bowl.

5. The yolk will begin to emulsify with the oil, and white mayonnaise will begin to appear from the holes in the nozzle!

6. Then, after holding the attachment near the bottom for 10 seconds, begin whisking the mayonnaise in an up and down motion as usual. The oil will be mixed in small portions with the yolk and you will get real mayonnaise.

7. Beat for 1-1.5 minutes until smooth. Taste and adjust if necessary and mix everything again. That's all! Quickly and without hassle, you get real homemade mayonnaise, thick and tasty.

Make mayonnaise according to this recipe and you will succeed.

Homemade mayonnaise without eggs with milk

If you are not sure about the quality and freshness of eggs or there are children in the house who will eat salads with mayonnaise, prepare this sauce with milk. In this case, it will be stored longer than mayonnaise with egg.

Important! The milk for this recipe must be at room temperature. Cold milk will not make mayonnaise. Natural milk without herbal additives will also froth better.

The ratio of milk to vegetable oil should be 1 to 2. Add the amount of salt, sugar, mustard, vinegar to your taste.

Ingredients:

• milk - 100 ml
• refined vegetable oil - 200 ml
• apple cider vinegar (or lemon juice, or table vinegar) - 1 tbsp.
• mustard - 1 tsp.
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• natural yogurt - 150 gr. (optional to reduce calories)

Method for preparing mayonnaise with milk.

1. Pour milk and vegetable oil into a jar or blender bowl. Pour it all at once, not in portions. You need to beat this mayonnaise, like the previous one, with a submersible blender. Beat near the bottom for a few seconds first, then beat in a smooth motion from top to bottom.

2. When the whole mass is whipped (about 1 minute), add all the flavoring additives to the mayonnaise: mustard, salt, sugar, vinegar. Beat again. The mayonnaise should be thick. Taste the sauce and add missing flavor elements if necessary.

3. Now the mayonnaise is ready. If desired, you can add natural sugar-free yogurt (150 g) to it. This will reduce the calorie content and make the mayonnaise lighter.

4. The finished mayonnaise turns out like real Provencal. Very tasty and natural. To give mayonnaise a new flavor note, add garlic squeezed through a press, chopped herbs, capers or your favorite spices.

This mayonnaise is suitable for dressing salads. When heated (baked), it will separate.

The product will be packaged in plastic containers (buckets) of various capacities: from 500 ml - for retail; up to 5 liters – for catering establishments (cafes, canteens, kitchens). The market niche for mayonnaise is a regional and affordable product in the “economy” category.

Assessment of business prospects

The fairly high popularity of mayonnaise and a large number of consumers are the reasons why the mayonnaise market in Russia is one of the largest in the world. Thus, according to UkrAgroConsult estimates, the volume of mayonnaise consumption in Russia last year exceeded 750 thousand tons. And the market itself has more than doubled over the past 10 years. The potential audience can be divided into two groups - retail clients (B2C sector) and corporate clients (B2B sector). The lion's share of product sales (up to 95%) will go to the direct end consumers of mayonnaise - Russians who buy it at various retail outlets.

The main sales points for mayonnaise are now markets, pavilions, linear retail, as well as food supermarkets and hypermarkets. In this case, it is necessary to take into account regional trends: for example, if in the markets of Moscow, St. Petersburg and other large cities the demand for mayonnaise is gradually moving to the retail chain format, then in the regions markets or ordinary grocery stores dominate.

Separately, it should be said about possible niches for small and medium-sized mayonnaise producers. At the moment, the market in the “average” and “above average” price categories is firmly occupied by leading brands - TM “Makheev”, TM “Sloboda”, TM “Moscow Provencal” and TM “Ryaba”. These brands have strong marketing support and firmly hold their positions.

In this regard, there are not many free niches left for new manufacturers, but they still exist.

• Firstly, this is a regional niche for mayonnaise in the lower and budget categories. The main emphasis should be on promotion through non-chain retail - trade pavilions, markets, convenience stores, etc. outlets.
• Secondly, prospects for new manufacturers are opening up in fairly narrow and specific niches. In particular, these could be mayonnaises with some new and unusual flavors - since the traditional tastes “Provencal” and “olive” are firmly occupied by leading brands.
• Thirdly, additional prospects are opening up due to the B2B niche, which is formed by regional catering enterprises - canteens, cafes, as well as companies engaged in the production of custom salads and other dishes that include mayonnaise.

Production technology and necessary equipment

Mayonnaise is an “oil in water” emulsion made from refined deodorized oils, with the addition of emulsifiers, as well as various flavorings and spices. The technological process for preparing mayonnaise, the requirements for it and for the main starting components are regulated GOST 30004.1-93 "Mayonnaise. Technical conditions".

The following raw materials are used in production:

• sunflower, soybean, olive or corn oil;
• egg powder;
• powdered cow's milk (whole or skim);
• sugar, table salt, soda, mustard powder;
• acetic acid and water;

In order to obtain a final product with improved taste and consistency, it is allowed to add additives and stabilizers, the list of which is also determined by GOST.

General mayonnaise production process diagram consists of 10 stages, the first of which is the preparation and dosing of components. From which, in the second and third stages, egg and mustard-milk paste are made, respectively. The next steps are adding oil, and making, first, a vinegar-salt solution, then a coarse and, finally, a fine emulsion. In essence, this is ready-made mayonnaise, which is subsequently packaged in containers, placed on transport vehicles and sent to the finished product warehouse.

Equipment set

For small and medium-sized businesses, the Russian market offers a fairly large selection of equipment with appropriate productivity.

For example, the Russian company NPP Elf 4M offers the supply of affordable lines for portion production of mayonnaise for small businesses.

More productive equipment that meets the needs of medium-sized businesses is offered by the Russian manufacturer INOX.

In addition to the main production equipment, a business needs a cold storage room to store finished products. Considering that product shipments will be made 2 times a week, the chamber should provide storage for 3.5 days of production and have a volume of about 10 m3. A camera of this size from a Russian manufacturer costs about 118 thousand rubles.

Feasibility study of the project

The capital costs of starting a business are

• purchase of a line for the production of mayonnaise IPKS-0401 (capacity 1100 kg per day) - 621 thousand rubles;
• delivery, installation and launch of the production line - 100 thousand rubles;
• Purchase of a freezer - 118 thousand rubles.
• preparation and overhaul of production premises - 500 thousand rubles;
• creating a monthly supply of raw materials (butter, egg powder, milk, additives) and plastic containers - 500 thousand rubles.
• Registration of activities, coordination with the SES, other expenses - 200 thousand rubles.

Total investment for mayonnaise production: 2,039,000 rubles.

Calculation of revenue and profitability

The standard productivity of the line is 1100 kg of products per day.

Provided the site operates 250 days a year and reaches 50% of production capacity, 137.5 tons of mayonnaise will be produced per year.

The wholesale price of budget category mayonnaise (50% fat) in plastic packaging is around 50 rubles per 1 kg. Annual revenue from the sale of mayonnaise will be 6.85 million rubles, net profitability 20%, payback 18-24 months.

Mayonnaise is the most delicious and popular sauce in the world, as well as an original highlight and appetizing dressing for almost any dish.

But the product sold in our stores and supermarkets called mayonnaise has nothing to do with the well-known sauce.

Just look at the list of components included in store-bought mayonnaise - there are practically no natural ingredients, but only flavoring fillers and preservatives.

Whereas real mayonnaise sauce should include only natural ingredients:

• vegetable oil, eggs, mustard, salt, sugar, lemon juice - which are the real basis of this product.

Therefore, preparing mayonnaise at home is the best and highest quality option for creating this product, which is in many ways superior to ready-made store-bought sauce.

How to make mayonnaise at home - methods and general principles of its preparation

A product with a fat content of less than 50%, as well as a composition with preservatives and various chemical additives, cannot be called mayonnaise, but only mayonnaise sauce.

Therefore, it is better to prepare mayonnaise at home - it will not be so difficult, and also much tastier and healthier.

To properly make mayonnaise at home, any cook or housewife must be based on the general principles of its preparation:

In order to create mayonnaise at home and bring it to the desired consistency, you need to use a blender or mixer in cooking, although it is best to do it the old fashioned way and use a whisk for hand whisking.

The eggs that need to be beaten first are better to choose homemade ones, with bright yolks. Since it is the color of the yolks that gives mayonnaise its appetizing appearance. But if the eggs are purchased with light-colored yolks, it is more advisable to add turmeric to the ingredients, which with its bright yellow color will add a unique appearance to the future mayonnaise.

The oil in mayonnaise must be refined sunflower oil, or even better, olive oil, pouring it into the container with the ingredients for the future sauce in portions in a thin stream.

The more oil is used in preparing the product, the thicker the homemade mayonnaise will be.

When the desired consistency of the sauce has been achieved, be sure to taste the mayonnaise and if something is missing, add it, thus bringing the product to complete perfection.

Recipes and how to make mayonnaise at home yourself according to all the rules

Recipe 1. How to make mayonnaise at home (Classic version)

Ingredients:

Oil (vegetable origin) – 200 ml.

Eggs – 2 pcs.

Lemon juice – 30 ml.

Mustard – 15 ml.

Sugar (fructose) – 15 ml.

Cooking method:

Yolks from two eggs (preferably taken from domestic chickens), salt and sugar must be mixed together. This action can be performed using a simple whisk (blender, mixer). Whisk until the sugar and salt are completely dissolved.

Important! Mixing should be done in a circular motion (clockwise).

Then, without stopping and continuing to beat the existing components, you need to add oil to them in small portions.

After obtaining a homogeneous mass, you need to acidify the mayonnaise and add lemon juice to it. And then add the mustard and again mix all the ingredients thoroughly and beat.

In order for the mayonnaise to be thick and rich, you can add more oil to it, since the consistency of the future mayonnaise depends on its quantity.

Recipe 2. How to make mayonnaise at home (Traditional version)

Ingredients:

Oil (sunflower) – 1 tbsp.

Eggs – 2 pcs.

Vinegar – 60 ml (3%).

Salt and pepper – not for everyone.

Sugar – 30 gr.

Mustard.

Water (if necessary).

Cooking method:

At the beginning of the mayonnaise preparation process, it is necessary to separate the yolks from the whites. Then you need to add mustard, pepper and salt to the raw yolks. Mix all components thoroughly with each other.

If the mayonnaise turns out to be too thick, it can be diluted by adding small portions of water while continuously whisking.

At the end of the process, you need to add sugar and vinegar to the mayonnaise and mix all the ingredients thoroughly again.

Recipe 3. How to make mayonnaise at home (an option for making lean pea mayonnaise)

Ingredients:

Split peas (pea flakes) – 30 gr.

Water – 180 ml.

Refined oil (vegetable origin).

Salt and pepper – not for everyone.

Sugar – 20 gr.

Vinegar – 30 ml.

Mustard – 30 gr.

Cooking method:

Place the peas in a saucepan, fill it with water and cook until the bean components are completely converted into mush.

Pass the pea pulp through a blender to obtain a homogeneous state.

If the mixture turns out to be too thick, you need to add water to it, as the consistency should resemble the appearance of jelly.

The resulting mass must be cooled.

Pour a little oil into a mixing bowl and add part of the pea mush (1:2) to it. Beat the ingredients for 1 minute.

It is necessary to beat the combined components for about 2 more minutes until a homogeneous and dense mass is obtained.

Recipe 4. How to make mayonnaise at home using quail eggs

Ingredients:

Quail eggs (yolks) – 8 pcs.

Oil (walnut) – glass.

Mustard - half a teaspoon.

Lemon juice.

Salt and pepper – not for everyone.

Cooking method:

The yolks of quail eggs must be separated from the whites and beaten using a whisk, blender or mixer.

Then you need to add lemon, a little mustard, salt and pepper the mixture to taste. Mix all components thoroughly and beat until a homogeneous consistency is obtained.

Recipe 5. How to make mayonnaise at home - “Curd”

Ingredients:

Cottage cheese (fat consistency) – 0.5 cups.

Milk – 60 ml.

Egg – 1 pc.

Refined oil (vegetable origin) – 60 ml.

Salt and mustard are not for everyone.

Lemon juice - half a teaspoon (or the same amount of vinegar).

Cooking method:

To prepare mayonnaise, you need to mix cottage cheese with good fat content thoroughly with milk and the yolk separated from the white.

Then you need to pour vegetable oil into the existing ingredients in a thin stream and beat all the ingredients using a blender, mixer or whisk.

You should get a thick, homogeneous consistency.

This mayonnaise is perfect for dressing any dishes.

Recipe 6. How to make mayonnaise at home (without eggs and milk)

Ingredients:

Milk – 1 (partial glass).

Oil (olive) – 1 (half a glass).

Cream thickener - half a teaspoon.

Salt and mustard are not for everyone.

Lemon juice – 30 ml.

Cooking method:

Using a whisk, mixer or blender, beat milk and butter together until smooth.

After this, thoroughly beat the existing mixture again to the required thickness - and the mayonnaise is ready!

Recipe 6. How to make mayonnaise at home – “Vegetarian”

Ingredients:

Boiled rice - 0.5 cups.

Refined oil (preferably olive) – 1 cup.

Salt, sugar.

Lemon juice.

Mustard.

Cooking method:

Boiled cooled rice should be placed in a blender glass. Next, add oil to the rice and blend the ingredients with a blender into a homogeneous mass. Afterwards, you need to add mustard to the resulting mass and beat everything again with a blender.

Then you need to pour the remaining oil into the resulting mixture, portionwise and slowly, and beat everything with a mixer until smooth.

The finished mayonnaise must be seasoned with salt, sugar and lemon juice and set aside for a while to completely dissolve the components.

For more piquancy, you can add garlic, herbs or cucumbers to this mayonnaise.

How to make mayonnaise at home - useful tips and little tricks

To prepare mayonnaise at home, it is recommended to use unrefined olive oil or refined vegetable oil.

Before you start making mayonnaise, it is better to cool the oil in the refrigerator.

Mayonnaise loves eggs, and when you add them in sufficient quantities, the sauce becomes richer and more tasty.

Homemade mayonnaise is best stored in the refrigerator for no more than a day. But if the shelf life needs to be extended, then it is recommended to add more oil to mayonnaise - this will extend its life and shelf life up to three days.

To make mayonnaise made at home even tastier and piquant, you can add additional ingredients to it - olives, cucumbers (pickled), olives, caviar (red and black), orange juice, red pepper, onion, garlic, herbs and much more. .

At the end of cooking, you should always taste the resulting masterpiece, and if something is missing, any component, add it and don’t be afraid to experiment.