19.05.2014

Homemade Mayonnaise is one of the most famous and most delicious sauces in the world, especially widespread in our countries. How to make Mayonnaise at home? It’s as simple as that: all you need is a blender or mixer and a free 5 minutes. Do you like the speed of cooking? I still have a lot delicious dishes(and these are far from sauces!) that are prepared And , be sure to check it out 😉

There are many stories telling about where, how and by whom homemade mayonnaise was invented, but no one knows for sure. However, it is generally accepted that Mayonnaise sauce is French, although most likely it originated in ancient times in several places at the same time, where eggs and olive oil could be found. Previously, it was whipped by hand, but now it is very simple and quick to prepare homemade Mayonnaise with a mixer or blender - the result is the same.

So, how to make Mayonnaise at home? Step-by-step recipe with photos!

Ingredients

- 2 pcs
- 400 gr (mixture of sunflower and olive)
- 2 pinches
- 1 tsp
- juice - 1 tsp (can be replaced with white wine vinegar)

Cooking method

Making Mayonnaise at home, the recipe for which I will now tell you, will take very little time! Exists classic way, which only uses egg yolks. But, it seems to me, if you include proteins in the sauce, it becomes more tender, airy and more economical.

I make homemade Mayonnaise in a blender, but you can also use a mixer. We break into deep container from a blender or into a mixer bowl two eggs. Add salt, vinegar or lemon juice and mustard. I wrote the approximate quantities of these ingredients, but usually they are all added by eye and according to your taste.

Homemade Mayonnaise, the recipe with photos of which I tell and show, should be constantly beaten, so first beat the eggs with seasonings in a blender or mixer until smooth.

We begin to add refined sunflower oil in a thin stream. You will see the yellow liquid begin to react with the oil and turn into a white-yellow emulsion. As you increase the amount of oil, you will notice how the sauce begins to thicken and turn white. The more oil, the thicker the mayonnaise sauce will be. How to make homemade Mayonnaise without spoiling anything? The main thing is not to overdo it, otherwise it will begin to disintegrate into its initial components.

We monitor the consistency and stop adding oil before reaching the final result. Now we take extra virgin olive oil and finish the job. With olive oil, mayonnaise will have a special spicy taste. You can, of course, use exclusively olive oil, but in our country this is a costly affair. As you can see, Mayonnaise homemade can be very budget friendly.

We'll definitely try it at the end. If the oil tastes distinctly, add a little vinegar or lemon juice and mustard. If the mayonnaise is sour, add sugar. If it's salty, add a little more oil. We bring it to perfection. Homemade Mayonnaise is ready! Now you know the recipe for Mayonnaise at home 😉 Let’s summarize!

Homemade Mayonnaise. How to make Mayonnaise at home? The recipe is short

Break the eggs into a blender or mixer bowl, add salt, vinegar or lemon juice and mustard.
Beat the ingredients for a few seconds and begin adding vegetable oil in a thin stream, continuing to whisk all the time.
The consistency of homemade Mayonnaise will become increasingly thick, the more oil, the thicker the Mayonnaise will be.
A little short of reaching the final result, continuing to whisk, we begin to pour in olive oil and bring the mass to the consistency you need: thick or thinner.
We try homemade Mayonnaise, adjust it to the desired taste by adding sugar or salt, vinegar or mustard.
Hooray! Now you know how to make homemade Mayonnaise!

The Mayonnaise recipe is brought to its logical conclusion. You can view , which are also prepared in a matter of minutes. Try cooking, leave comments with ratings, subscribe to new recipes in the right sidebar so you don’t miss anything (it’s free!) and remember that you are more talented than you can imagine. Enjoy your meal!

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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 delicious and flavorful sauce will more than reward you for all your efforts. Homemade mayonnaise will become 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 in the 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 a few 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 - a 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 latest and most quality products, taking them out of 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 there is no home at hand fine salt or sugar, use a mortar to grind them.
4. Take a whisk and thoroughly whisk the egg yolks with the spices until you obtain a smooth 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 he must be very good quality.
Note: as in the simple recipe homemade mayonnaise, instead of vinegar, you can pour double large quantity 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. Very pleasant flavoring agent our dish will have 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 peanut 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 finished product and place it in an airtight container. Mayonnaise is suitable for consumption within three days, and it 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. sifted wheat flour fill 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 flour mixture before 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 citric acid 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 a whisk.7. Continuing whipping, pour in vegetable oil.8. To give the sauce a pleasant yellow color, add a little 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!

Homemade mayonnaise is made from natural ingredients, so it is not only tasty, but also healthy. Since it does not contain thickeners, it is more liquid. Another difference is the short shelf life - mayonnaise is prepared immediately before serving and kept in the refrigerator for a maximum of 24 hours.

Whipping method

It is preferable to use a mixer, even a mechanical one. The mayonnaise will be light, with barely noticeable air bubbles. The same applies to the whisk, but then homemade mayonnaise will have to be whipped a little longer. You can make mayonnaise with a blender, but in this situation it will not turn out fluffy. The choice is yours.

Products for mayonnaise

For mayonnaise to be tasty, the products used to make it must be of the best quality. Whenever possible, try to use homemade eggs instead of store-bought ones, olive oil instead of vegetable oil, and fresh lemon juice instead of citric acid.

All ingredients should be at room temperature.

Homemade mayonnaise recipes

The method for making homemade mayonnaise depends on your taste. See what the recipes are like and feel free to experiment!

Mayonnaise "Provencal"

This method of making mayonnaise at home is considered classic. Prepared from the most available products.

Photo: Homemade classic mayonnaise

Required Products:

Egg yolks - 2 pcs;
Sunflower oil - 130 ml;
Mustard - 0.5 teaspoon;
Lemon juice or Apple vinegar- 1 tbsp. spoon;
Sugar - 0.5 teaspoon;
Salt - 0.5 teaspoon.

Video: Recipe for classic homemade mayonnaise

This video shows you step by step how to make homemade mayonnaise without eggs.

Video source: MsHappyDemon

Mayonnaise without eggs

Homemade mayonnaise according to this recipe turns out thick and tasty. The composition contains milk, so if you want to make lean mayonnaise, replace this ingredient with soy milk.

Photo: Homemade mayonnaise without eggs

Required Products:

Vegetable oil - 300 ml;
Milk - 150 ml;
Mustard - 1 teaspoon;
Lemon juice - 2 tbsp. spoons;
Sugar - 0.5 teaspoon;
Salt - 0.5 teaspoon.

Video: Homemade mayonnaise without eggs

This video shows how to make mayonnaise without eggs at home.

Video source: Sana Channel

Quail egg mayonnaise

Quail eggs They are much healthier than chicken ones and have a more pronounced taste, so mayonnaise based on them turns out excellent.

Photo: Homemade quail egg mayonnaise

Ingredients:

Quail eggs - 6 pcs;
Refined sunflower oil - 150 ml;
Salt - 0.5 teaspoon;
Sugar - 0.5 teaspoon;
Mustard - ¼ teaspoon;
Ground black pepper - 1 pinch;
Lemon juice - 1 teaspoon;
Greens to taste.

Video: Homemade mayonnaise with quail eggs

This video describes step by step how to make homemade mayonnaise with quail eggs.

Video source: Appetizing Kitchen

Whole egg mayonnaise

Most homemade mayonnaise recipes include only egg yolks, but there is no dispute about taste. Mayonnaise made with whole eggs tastes close to the classic one.

Photo: Homemade mayonnaise from whole eggs

Ingredients:

Chicken egg - 1 piece;
Sunflower or olive oil - 150 ml;
Mustard - 0.5 teaspoon;
Salt - 0.5 teaspoon;
Sugar - 0.5 teaspoon;
Lemon juice - 1 teaspoon.

Video: Homemade mayonnaise with whole eggs

The video shows a method for making mayonnaise using whole eggs.

Video source: Recipes for a slow cooker from Marina Petrushenko

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?

Homemade mayonnaise is different from store bought mayonnaise. 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 last perfectly in the refrigerator for 3 to 5 days (than fresh eggs, those longer term storage).

Blender or whisk?

Making homemade mayonnaise using a blender is a pleasure! Just a couple of button presses and thick sauce can already be used for refueling all kinds of salads, as a marinade or base for cooking 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 the dishes, then everything will whip up quickly and 100% will not separate.

Choose quality ones and be sure to fresh food. 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 cooking homemade sauce. He gives it special taste And pleasant aroma, whitens. If suddenly there is no lemon in the refrigerator, then you can replace it with table lemon, apple lemon or wine vinegar- the amount is selected individually, some of the vinegar can be poured onto 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 thick, you can dilute it with 2-3 teaspoons of boiled water.

Ingredients

choice 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 a large egg warm soap solution to remove the risk of salmonella infection. 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 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, as long as there are no seeds in it. 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 the butter has combined with the whipped 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. It can be prepared in a blender with all kinds of additives: with garlic, pepper, olives, capers and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can turn out. Enjoy your meal!

Mayonnaise is an indispensable dressing for every New Year's table. It is used in various salads, including the traditional Olivier, beloved by many. Today the idea has become very popular healthy eating, therefore, some consumers categorically do not accept the composition of certain store products. This largely applies to mayonnaise. Many housewives today try to prepare this sauce on their own, in their own home kitchen. Mostly they have to use a blender to work. How to make homemade mayonnaise using a blender? The article contains recipes popular sauce, as well as advice and recommendations from experts.

How to make homemade mayonnaise using a blender?

Making homemade mayonnaise using a blender is a fairly simple task. Using this device eliminates the need to control the consistency, amount of oil and other process conditions. Simply pour all the ingredients into a container one by one and lower the blender attachment into it. For beginners who want to learn how to make homemade mayonnaise with a blender, experienced housewives They claim that the secret of success lies precisely in the attachment of this apparatus, with the help of which the ingredients are whipped in a very short period of time, turning into a mass of the required consistency.

How to make mayonnaise with an immersion blender? Recipe

According to reviews, mayonnaise is prepared in a blender quite quickly, no more than 5 minutes, and it turns out very tasty. It is recommended to use an immersion machine to prepare the sauce. Some housewives use a whisk or an ordinary mixer the old-fashioned way. Experts claim that the blender is significantly more efficient than all known devices.

Compound

The ingredients for homemade mayonnaise are:

refined vegetable oil (150 ml);
fresh egg (1 pc.);
spicy mustard(1 tsp);
salt (1/4 tsp);
lemon juice (1 tbsp);
sugar (1/2 tsp);
if desired, spices (chopped garlic, cheese, pepper, herbs).

Cooking: features

How to make homemade mayonnaise using a blender? Housewives provide a list of conditions necessary for successful cooking sauce.

Be sure to use fresh food at room temperature. If the egg for making mayonnaise was stored in the refrigerator, it should be heated in a container with warm water.

It is convenient to beat the mayonnaise mass in a tall glass of a blender. You can also beat it in a narrow glass jar.

An important question is: “Which oil to choose for homemade mayonnaise?” Housewives recommend using tasteless and odorless oil to prepare homemade sauce. The finished mayonnaise very subtly conveys all the characteristics of its ingredients. For example, if you use Not refined oil, then the mayonnaise will certainly taste bitter. Therefore, craftswomen advise using refined and be sure to taste it before preparing the sauce.

Cooking process: description

Mix sugar, lemon juice and salt in a blender glass. Add 150 ml of oil (vegetable olive, sunflower or corn) and add mustard (1 tsp). There is no need to stir anything yet. Next, carefully break the egg into the glass, being careful not to damage the yolk. Then the blender is lowered into the glass, covering the yolk with the bottom cup and pressing the blender to the bottom of the glass. Beat the mixture at highest power for 10-15 seconds. Gradually, through the glass wall of the glass, you will be able to observe how the mass of mayonnaise begins to swirl below.

If something went wrong...

Sometimes, for some reason, mayonnaise does not whip up in a blender and does not want to turn into homogeneous mass. Housewives advise that in this case, carefully moving the blender, continue to beat the mixture for about 10-15 seconds. Everything will definitely work out!

There is another way to correct the situation: break and add another yolk to the glass, separating it from the white. The yolk is pressed to the bottom and beaten again. If all the above conditions are met, homemade thick mayonnaise is obtained in a blender the first time.

Finishing the preparation

Now we need to taste the sauce, add salt if necessary, and add seasonings. After this, the mayonnaise is whipped a little more.

About density

Homemade sauce prepared in a blender is very tasty, thick, has a pleasant creamy texture and a vibrant shiny surface. It is tempting, despite its calorie content, to spread it on a fresh crust and eat it with pleasure. The thickness of homemade sauce, as experienced housewives assure, depends on the amount of oil in it: the fattier the mayonnaise, the thicker it is. If the sauce turns out to be too thick, you can always thin it by adding a small amount of cold boiled water.

Why doesn't mayonnaise thicken?

Home cook If you decide to make your own mayonnaise, you may encounter another problem. Sometimes housewives complain that the whipped mass does not want to thicken. The reason for this may be a violation of the sauce preparation technology. To avoid problems, experts recommend following the instructions exactly. What mistakes might be made?

If there is not enough vegetable oil. Sometimes housewives, at their own peril and risk, do not add enough oil to the composition of the prepared sauce as stated in the recipe. It should be noted that sometimes only a few milliliters may be needed to successfully complete the process.
If you do not pour the oil in a thin stream, but immediately place it in the bowl... This should not be done under any circumstances, they categorically state experienced chefs. Oil is a very capricious ingredient, and the successful result of your efforts depends on how gradually (in a thin stream) you have the patience to add it to the mayonnaise mass.
If you add vinegar not at the end, but at the beginning. This is considered a gross violation of technology, which can have a detrimental effect on the outcome of the process.
If you use unrefined oil. With unrefined sunflower oil good mayonnaise It’s simply impossible to do, experienced housewives assure. An unrefined olive product, albeit of good quality, is allowed, but using cheap sunflower oil is strictly not recommended.

About the freshness of eggs

The quality of the ingredients is an important factor influencing the outcome of the process of preparing the popular sauce at home. And one of the most important questions facing the housewife is the following: “How can you take care of the quality of the raw eggs you use?”

How can you check eggs for freshness? To do this, craftswomen recommend pouring water into a bowl and lowering the eggs to the bottom. Fresh ones will never surface. If any of them float up, and also with the blunt end up, it means that it is stale and not suitable for making mayonnaise.

What if there are no eggs?

It turns out that you can make mayonnaise without eggs at home. Ingredients:

milk - 70 ml;
sunflower (refined!) oil - 70 ml;
olive (refined!) oil - 70 ml;
salt, mustard, lemon juice, pepper, herbs, etc. are added to taste.

Mayonnaise is prepared like this:

pour milk and butter into a whisking glass (make sure they are at the same room temperature!);
beat the mixture for 1 minute with a submersible blender (at the highest high speed);
add salt, vinegar or lemon juice, mustard and seasonings (to taste) and beat again.

When preparing mayonnaise without eggs, you can use any vegetable oil, but it must certainly be refined and not have a pronounced odor. The main thing, housewives advise, is that the proportion must be observed: butter to milk - like 2 to 1 (for 100 ml of butter you need to take 50 ml of milk; for 200 ml of butter the volume of milk will already be 100 ml, etc.). How fattier milk, the thicker the consistency of the finished mayonnaise will be. Many people use milk with a fat content of 2.5-3.2%.

A win-win

Delicious can be prepared differently, using more simple recipe. Use:

odorless vegetable oil - 300 ml;
chilled milk - 150 ml;
mustard - 1 tbsp. l.;
salt - 1 tsp. (or a little less);
lemon juice (or 9% vinegar) - 2 tbsp. l.;
spices - to taste;
sugar: 1/2 tsp.

The milk is mixed with the butter and blended with an immersion blender for a few seconds until a white emulsion forms. Add salt, mustard, lemon juice (or vinegar) and beat for 2 minutes until thickened. Then add spices and sugar and beat again. Place the finished mayonnaise in the refrigerator for 2 hours. From the presented quantity of products, 0.5 liters of mayonnaise is obtained.

For those who are on a diet

It turns out that you can make lean homemade mayonnaise in a blender. The recipe suggests using the following ingredients:

0.5 tbsp. white flour (sifted);
4 tbsp. l. olive oil(can be unrefined);
1-1.5 tbsp. l. lemon juice (freshly squeezed) or vinegar;
2 tbsp. l. dry mustard;
1 tsp. salt;
1 tbsp. l. Sahara;
1.5 tbsp. filtered or bottled water.

Add a little water to the flour and mix well until the lumps disappear completely. Then pour out the remaining water and bring to a boil over moderate heat with constant stirring. After this, the composition is cooled. Next, mix oil, mustard, salt, and lemon juice. Continuously whisking, add the mixture prepared from flour and water. Delicious lean mayonnaise is ready!

As a base, in addition to vegetable oil, vegetable or mushroom broth, starch, wheat or whole grain flour, nuts (walnuts, almonds, cashews), soy milk, apples, etc. Basically, for making at home lean mayonnaise you can use the most different products.

Finally

It would seem that everything is just fine - the sauce in the home kitchen turned out to be tasty, healthy, and does not contain harmful additives. However, not much time was spent on it. But still, beginners should be aware of the nuances that could be attributed to the shortcomings of the product. Firstly, homemade mayonnaise prepared without preservatives is not stored for long - up to 2-3 days, secondly, it is considered unsuitable for baking: under the influence high temperature the sauce begins to separate. Many housewives consider this a mere trifle and, having prepared homemade mayonnaise at least once in a blender, no longer want to switch to a store-bought product.