Mayonnaise-based sauces have always enjoyed extraordinary popularity and in connection with this, of course, the number of their recipes and the variety of ingredients added to mayonnaise have grown to give it new notes and tastes. The three sauces described below are based on this popular product, but they are all completely different.
How to make sour cream and mayonnaise sauce - recipe
Ingredients:
- egg – 1 pc.;
- sour cream – 350 g;
- vegetable oil – 250 ml;
- lemon juice – 15 g;
- ready mustard – 5 g;
- ground black pepper;
- dill;
- sugar;
- salt.
Preparation
For a good sauce, it is better to make mayonnaise yourself, so the preparation will consist of two stages.
Pour an egg into an ordinary half-liter jar, add mustard, salt and sugar. Then lower the immersion blender into the jar and mix everything at low speed, then pour in the oil in a thin stream and beat at maximum speed. It is better to lower the blender to the bottom of the jar, and then lift it up as slowly as possible. Pour lemon juice into the almost ready-made mayonnaise, and mix everything again at maximum speed with a blender.
One of the keys to success when making homemade mayonnaise is the temperature of the ingredients; the egg and oil should be at room temperature.
Then, after preparing the mayonnaise, mix it with sour cream using a regular fork, add salt and pepper if necessary, add finely chopped dill and mix again, but with a mixer or whisk, so that the sauce becomes more airy.
Mayonnaise-garlic sauce
Ingredients:
- homemade mayonnaise – 100 g;
- lemon juice – 5 g;
- garlic – 4 cloves;
- ground black pepper;
- parsley – ¼ bunch;
- salt.
Preparation
Pass the peeled garlic with the film carefully removed through a press, add a couple of pinches of salt to it and mix well, then combine with mayonnaise. Pour chopped parsley, pepper and juice into the resulting mass, then mix everything well again. To give the sauce a fluffy and creamy taste, you can add no more than 1 tablespoon of sour cream and work with a whisk.
Mustard-mayonnaise sauce
Ingredients:
Preparation
Mix sugar with water and heat the mixture; after boiling, keep it on the stove for 70 to 90 seconds. Then pour into another bowl and wait for it to cool completely, then add the mustard to the syrup and mix thoroughly with a whisk. After obtaining a homogeneous mass, add mayonnaise and repeat the work with a whisk again.
In this cheat sheet you will find recipes most popular and delicious sauces with mayonnaise which are easy cook it yourself at home even for an inexperienced housewife.
Tatar sauce. Add salt, black pepper, mustard, finely chopped pickles (gherkins), 1 chopped hard-boiled egg (or just the white) and a pinch of granulated sugar to the mayonnaise to taste. Finally, gradually add a few teaspoons of cold water. If the sauce is not sour enough, add a little lemon juice. Such sauce with mayonnaise served with fried fish or cutlets.
Swedish sauce. Add to the mayonnaise 1-2 tablespoons of thick applesauce made from baked apples, 2 teaspoons of grated horseradish, the juice of half an orange and salt to taste. The sauce is served with roasted pork.
White wine sauce. Prepare mayonnaise from 1.5 glasses of vegetable oil, juice of 2 lemons, salt, sugar to taste and 4-5 raw yolks, add 1 glass of white wine to it and serve with sausage and fresh fish.
Sauce for salted fish. Add to the mayonnaise 2 teaspoons of mustard, 2 tablespoons of finely chopped onions, a spoonful of dill, a pinch of parsley, 1-2 finely chopped hard-boiled eggs, salt, black pepper, add sardines or pieces of salted herring (pre-bone the herring, soak in fresh milk for one hour and rinse with vinegar).
Red wine sauce. Add a glass of red wine, 1/2 tablespoon of wine vinegar or lemon juice, salt and black pepper to taste, a little sugar, 2 tablespoons of chopped onions to the mayonnaise and serve with sausages or fried sausage.
- Old beef will cook faster if you first coat it thickly with mustard and rinse it in cold water a few hours before cooking.
- The liver will acquire a new taste if you place it in fresh milk for 2-3 hours before frying.
- Schnitzels come out especially tender if you cover them with a mixture of vinegar and sunflower oil before frying and leave them for 1-2 hours.
- It will be easier to remove fish scales if you immerse the fish in hot water for a few minutes before cleaning.
- The fish will become especially tasty if you dip it in fresh milk before frying. You need to fry it in vegetable oil, rolling it in wheat flour.
Mayonnaise has many haters, but it continues to be the most common cold sauce.
Lovers of this product eat it just like that, spread on bread. Some people use it with tomatoes or cucumbers. But few people know that you can prepare a delicious mayonnaise sauce at home, which is perfect both as a salad dressing and as an addition to the main dish. There are many recipes and you can choose any of them. Everyone knows tartar sauce and aioli. Why not try cooking something more original?
The simplest and most delicious option
The easiest way is to prepare it yourself. It can be served either separately as a dressing or used as an ingredient for pasta with cheese. To prepare it you will need:
- Any quality mayonnaise.
- Sour cream.
- Garlic powder.
- Black pepper.
- Any dried herbs to taste.
Mix the ingredients in any proportion to taste. If you want to season pasta with this sauce, mix it with finely grated hard cheese and add to freshly prepared pasta.
Option with mustard
Mustard sauces can be found everywhere, and are most often served with seafood, chicken or fast food. They go especially well with French fries, successfully replacing the usual ketchup.
To do this you will need:
- 1 1/4 cups mayonnaise;
- A quarter glass of mustard (sweet);
- 1 tablespoon sweet paprika;
- 1-2 teaspoons of universal dried herb seasoning;
- 2 teaspoons grated horseradish;
- 1 teaspoon hot sauce (preferably Tabasco);
- 1 large clove of garlic, finely minced.
Mix all ingredients in a bowl. It's best to let this mayonnaise sauce sit for a few hours to allow the flavors to meld. Store strictly in the refrigerator.
Option with mustard and sour cream
This mayonnaise is universal and includes many ingredients. Thanks to this bouquet of flavors, it is suitable for everything - burgers and fried chicken, as well as salads. You can also add more or less of each ingredient based on your personal tastes.
This sauce is especially easy to make if you have leftover buttermilk from baking or making pancakes. Buttermilk replaces sour cream in this recipe. Everything else is simply added to taste. If desired, you can top the dish with finely grated blue cheese.
Ingredients for the classic recipe:
- 1 tbsp. sour cream or Greek yogurt;
- half a glass of mayonnaise;
- 1/8 teaspoon paprika;
- 1/4 teaspoon mustard powder;
- 1 teaspoon lemon juice;
- 1/2 spoon of tea salt;
- 1/8 teaspoon black pepper;
- 1 tablespoon finely chopped fresh parsley;
- 1 teaspoon chopped fresh green onions;
- 1/4 teaspoon dried dill (or teaspoon chopped fresh).
In a medium bowl, stir sour cream and mayonnaise until smooth. Add other ingredients, adjusting amounts to suit your taste. Ready mayonnaise sauce should be stored in the refrigerator.
Option for French fries
Few people eat French fries or hamburgers without full-flavored sauce. Most fast food lovers limit themselves to mixing equal parts of ketchup and mayonnaise, without thinking about coming up with a more interesting combination of flavors.
Original mayonnaise sauce for potatoes includes the following ingredients:
- 1/4 cup mayonnaise;
- 2 tablespoons of ketchup;
- 1 teaspoon balsamic vinegar;
- 1/2 teaspoon ground black pepper;
- 1/2 teaspoon sea salt.
In a small bowl, mix all ingredients. Adjust their proportions to taste as needed. The finished product can be stored in a closed container for 3 days (in the refrigerator).
Classic or tartare option
Mayonnaise, pickles and lemon juice are all you need to create a homemade sauce that's perfect for adding a savory flavor to all your favorite fish recipes.
Simply mix the following products:
- 1 glass;
- 1/4 cup sweet cucumber pickle;
- 2 tablespoons fresh lemon juice.
Garlic or aioli option
This product is somewhat different from the above in that it is advisable to prepare it from scratch rather than using store-bought mayonnaise. Otherwise, the taste of the finished sauce will not be as rich. Take the following products:
- 2 garlic cloves, crushed;
- 1 teaspoon sea salt;
- 2 egg yolks;
- 1 cup olive oil;
- 1 tablespoon lemon juice;
- 2 teaspoons whole grain mustard;
- 1 tablespoon of water.
Pulse the garlic, salt and egg yolks in the small bowl of a food processor until the mixture is smooth. With the unit running, slowly add the oil through a straw and beat until a thick mayonnaise forms. Place the resulting product in a bowl.
Mix lemon juice and mustard and pour the mixture into the mayonnaise. Add water to taste. Cover the surface of the bowl with the sauce with plastic wrap and place in the refrigerator until ready to serve.
There is no more controversial and at the same time more popular sauce in the world than mayonnaise. Be that as it may, homemade mayonnaise is definitely superior to its industrial opponent. No, not even that. He simply knocks him out. Long forgotten are the times when the reluctance to prepare homemade mayonnaise was due to the supposed complexity of the process, when it was necessary to separate the yolks from the whites, make sure that the yolks were at the same temperature as the vegetable oil, mix the mass intensively, pouring oil into it in a thin stream, etc. It’s not really such a complicated process, but this process has become much easier since people started getting immersion blenders.
Moreover, the world of mayonnaise is so wide that it is simply contraindicated for a lover of exploring the world through food to refuse this product. In addition to simple, basic mayonnaise, which you can prepare with regular mustard of varying degrees of pungency, with whole grain mustard, use lemon as an acid, different types of vinegar or balsamic, vegetable oil, olive oil, mixtures, and so on - a good variety, isn’t it? – There are a lot of sauces that are based on mayonnaise in essence. Garlic spicy aioli, wonderful tartare for fish dishes, remoulade... Besides, try adding anything to mayonnaise. For example, I added wasabi powder and it turned out great! And what kind of mayonnaise you get if you add powdered porcini mushrooms to it!.. Well, let's get to the recipes already?
There will be 4 of them: the simplest and fastest whole egg mayonnaise, milk mayonnaise, aioli and wasabi mayonnaise.
1. The simplest and fastest whole egg mayonnaise.
I specifically do not give the recipe for that mayonnaise with oil in a thin stream... My basic version is simple, prepared using an immersion blender, from a whole egg, and the temperature of each ingredient does not matter in the slightest.
1 egg
200 g vegetable oil
2-3 tsp. lemon juice/vinegar
1-1.5 tsp. any mustard
salt pepper
Break the egg into a blender glass or half-liter jar so that the yolk remains intact. Pour all the oil on top. Use the blender to “step” on the yolk and begin to break through the mixture, without moving the blender yet. When you see that the mixture has successfully emulsified and become thick, move the blender up and down to achieve a smooth sauce. Remember that the less oil you use, the less thick the mayonnaise will be.
When the emulsion is ready, add mustard, lemon juice and spices to taste, and mix until smooth / blend again.
This mayonnaise is prepared without eggs, and the taste is very similar to the mayonnaise that we used to sell in small 250 ml jars, which were called mayonnaise. Its texture is thicker and denser than that of the first mayonnaise.
70 ml milk
140 ml vegetable oil
1 tbsp. l. lemon juice/vinegar
1 tsp. any mustard
salt pepper
In this case, it will be better if you use milk and butter at approximately the same temperature. The preparation process is similar to the previous one: mix milk and butter, beat with an immersion blender until an emulsion is obtained, season with salt and pepper, add acid and mustard.
3. Aioli sauce.
Aioli is very famous and popular. I like it best with young garlic - there is no better sauce for fried shrimp!
160 ml vegetable oil
1 egg
2-3 z. garlic
1-1.5 tbsp. tablespoons lemon juice/vinegar
1 teaspoon of any mustard
salt pepper
Prepare simple mayonnaise, and then add crushed or pressed garlic to it. It is better to let the sauce brew for a couple of hours.
4. Wasabi mayonnaise.
A very interesting and spicy sauce. Good with both fish and meat. I spread it on a snack cake made from zucchini pancakes - it turned out very cool. Try it!
200 ml vegetable
1 egg
1-2 tbsp. l. wasabi powder
1-2 tbsp. l. boiled water at room temperature
1.5 tbsp. l. lemon juice/vinegar
salt pepper
Dilute the wasabi with water to a smooth paste. Make a simple mayonnaise by adding wasabi paste to the egg and butter before emulsifying. Then season the mayonnaise with acid, salt and pepper to taste. The amount of wasabi can be varied depending on your taste for spicy food.
Bon appetit!
Of the existing sauces, we most often use mayonnaise and ketchup. It’s probably not worth even comparing the harm of store-bought products, which can be stored for years, with the benefits of home-cooked ones!
Eat right, cook with pleasure and!
We invite you to try one of 10 delicious sauces today, which contain fairly simple ingredients and do not contain harmful additives. We wish you delicious moments!
1. Tomato sauce from Italy for pasta or pizza
Heat 2 tablespoons of olive oil in a large saucepan, add one finely chopped onion and 3-4 cloves of minced garlic. Cook for 7–8 minutes. Then add 1 tablespoon of oregano, 800 g of chopped canned tomatoes, 2 tablespoons of tomato paste and 1 tablespoon of sugar. Simmer for 20 minutes until the sauce thickens. Then add 4 fresh tomatoes, peeled and seeded. Season the finished sauce with salt and pepper.
2. Spanish “Salsa” for bright feasts
Grind 15 cherry tomatoes (or regular ones), 1 bunch of dill and a bunch of green onions in a blender. Add 1 teaspoon of balsamic vinegar, 1 tablespoon each of tomato paste and olive (or refined vegetable) oil. Season with salt and pepper to taste.
3. Polish sauce - goes perfectly with fish
Melt 150 g of butter over low heat. Add 4 chopped boiled eggs and 10 g of parsley to the cooled, slightly warm butter. Stir and season with lemon juice (or citric acid on the tip of a knife). .
4. Sweet and sour sauce for Chinese dishes
Mix 1.5 tablespoons of sugar, 2 tablespoons, 3 tablespoons of orange juice, 1 tablespoon of soy sauce and tomato puree. Separately, mix 1 teaspoon corn flour with 4 tablespoons water and add to the mixture. Place the sauce on the fire and bring to a boil, stirring constantly. This sauce is served hot.
5. Italian dressing for light salads
Mix in a jar 2.5 tablespoons, 1.5 tablespoons balsamic vinegar, half a clove of crushed garlic, 1/4 teaspoon each salt and black pepper. Close the lid and shake well.
6. Milk sauce for vegetarian dishes
Melt 1 tablespoon of butter in a frying pan and add 1 tablespoon of flour. Gradually pour in 1.5 cups of milk and cook for 10 minutes; after cooking, add salt to taste.
7. Caesar salad dressing
Whisk 1 teaspoon mustard with 1 egg yolk and 1 teaspoon salt. Carefully pour in 150 ml of olive oil a little at a time, whisk until it reaches the consistency of mayonnaise. Add 1 tablespoon lemon juice, 1 teaspoon ground pepper, 50 g grated Parmesan, 2 cloves crushed garlic and whisk the sauce well.
8. Greek Tzatziki Sauce
Mix 125 ml of natural yogurt, 1 peeled grated cucumber (before adding the cucumber, carefully squeeze out all the pulp), 2 cloves of crushed garlic, 1 tablespoon each of lemon juice and olive oil, finely chopped parsley, dill and salt to taste.
9. Turkish sauce, spicy
You will need 2 onions, 1 tablespoon tomato paste or half a cup of chopped tomatoes, 2 tablespoons olive oil, salt, red and black pepper, 1 teaspoon ground coriander, cilantro, dill, 1 teaspoon lemon juice or vinegar (optional) , 1 sweet red pepper. Grind the ingredients in a blender to fine crumbs, season with spices, stir and pour the mixture into a sauce boat.
10. Creamy cheese sauce for spaghetti and potatoes
In a saucepan, mix 200 g of chopped processed cheese, 200 ml of cream, 10 ml of vegetable oil. Cook over medium heat until boiling, stirring. Once boiling, reduce heat and add basil and black pepper to taste. Stirring constantly, add 50 g of grated cheese. Continue stirring until a smooth consistency is achieved. Pour over our side dish and enjoy!
These sauces will certainly add variety to your culinary routine and holidays!
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