I have always been and remain a lover of mayonnaise, although I understood that it was harmful, I could not help myself. But with the advent of the child, I had to limit myself in consuming mayonnaise, at first I breastfed, and then the child began to feed on his own, and our dad likes to put something in the child’s mouth that is not allowed, although now the son is the very first to sit down at the table and wait when they bring something forbidden. But I still couldn’t give up mayonnaise completely, and I always diligently made sure that my son didn’t eat anything with mayonnaise. But recently I finally found a way out - homemade mayonnaise, because I always know what I put in it, at first I was somehow afraid to make it because of the store-bought eggs, but recently my mother brought me homemade eggs, from her own chickens, and I finally made this one homemade mayonnaise. It turned out much tastier than store-bought, and when my husband tried it he said it was something from childhood, when mayonnaise was still sold in small jars and it was considered almost a delicacy, just spread on bread and it’s already very tasty and you don’t need anything else. I looked through several recipes and realized that they are all practically no different from each other. So today I want to share with you my homemade mayonnaise recipe.
And so for cooking we will need the following ingredients: 3 chicken eggs, one and a half two hundred gram glasses of sunflower oil, 1 teaspoon mustard, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon vinegar.
Many sources write that eggs should be taken at room temperature, but on the contrary, I prefer the eggs from the refrigerator, so break three chicken eggs, add 1 teaspoon of salt and sugar.
Beat for two to three minutes, I do this with an immersion blender.
Then add 1 teaspoon of mustard and 1 tablespoon of vinegar and beat again for one minute.
Then we pour in the sunflower oil, I also read that it should be done gradually, but somehow it didn’t really affect the process, I poured half a glass in three batches.
Whip until it thickens, as soon as the mayonnaise thickens, you can eat it as you like, even just with bread as in childhood.)))
Making homemade mayonnaise using yolks.
Homemade mayonnaise is much tastier and healthier than store-bought mayonnaise. A little time and patience and you will have real Provonsal mayonnaise at home.
If desired, you can add garlic or lemon zest, your favorite herbs or olives to the finished mayonnaise. All these ingredients will give a unique taste and aroma to the finished sauce.
Ingredients
- Egg yolks - 2 pcs.
- Sunflower oil-130 ml (refined).
- Mustard-0.5 tsp.
- Sugar-0.5 tsp (no slide).
- Salt - 0.5 tsp (no slide).
- Lemon juice - 1 tbsp (or vinegar 9% - 1 tsp).
All ingredients should be at room temperature.
STAGE 1
Before separating the yolks from the whites, wash the eggs with soda solution. Place the yolks in a bowl, add salt, sugar and mustard. Mix all ingredients with a whisk or mixer. The mixer speed should be minimal.
STAGE 2
Add vegetable oil in small portions, literally drop by drop, without stopping whisking.
STAGE 3
When the mass acquires a homogeneous viscous consistency, increase the addition of oil (pour in a thin stream), beat at medium speed and make sure that the mass is homogeneous and does not separate. Beat until thick.
STAGE 4
Then add lemon juice and beat lightly. If the mayonnaise turns out to be thick enough, add a little cold boiled water.
Transfer the prepared mayonnaise into a jar, cover with a lid or film and cool in the refrigerator.
Homemade mayonnaise can be stored in the refrigerator for no more than 5-7 days.
BON APPETIT!
As you know, mayonnaise was invented in France. What is sold in the store is far from being an exquisite French sauce, but a collection of chemical elements. At home, mayonnaise is prepared very easily and quickly from the most affordable products that are always on hand. Homemade mayonnaise is superior in taste and quality to store-bought mayonnaise: thick, good silky texture, beautiful color, very appetizing, and most importantly, without chemicals. By adding mustard you get the famous “Provencal”, adding pickled cucumber - “Tar-tar” sauce. Dressing salads, baking fish or meat is a pleasure. Today I will describe in detail with step-by-step photos the preparation of homemade mayonnaise with eggs.
Categories:
Preparation time: 1 minutes
Cooking time: 1 minutes
Total time: 2 minutes
Exit: 300 ml
Ingredients for homemade mayonnaise
- Chilled chicken egg - 1 pc.
- Salt - 0.5 tsp
- Sugar - 1 tsp
- Vinegar 9% - 1 dessert spoon
- Sunflower oil - 1 tbsp
Step-by-step recipe for homemade mayonnaise with eggs
To prepare homemade mayonnaise with eggs, we need the following products: vegetable oil, vinegar or lemon juice, salt, sugar, egg (be sure to be chilled, otherwise mayonnaise may not work out). You can add 1 teaspoon of mustard. You also need a blender with good power. A blender with low power (400 watts) will not whip up mayonnaise.
I make it immediately in a clean jar (0.5 l) so as not to overfill it. So, first we beat in the egg. Add half a teaspoon of salt. There is no need to interfere with anything! The blender will blend everything.
Add 1 teaspoon of sugar.
Pour in 1 dessert spoon of 9% vinegar or a tablespoon of lemon juice.
Pour 1 glass of vegetable oil, olive or sunflower.
We lower the blender foot to the very bottom of the jar and begin to blend at the highest speed until a creamy mass forms at the bottom of the jar.
Without ceasing to beat, very, very slowly raise the blender up.
Until the whole mass thickens.
- All ingredients should be at room temperature.
- If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color. Eggs bought in a regular store will make light mayonnaise.
- Prepare mayonnaise with sunflower oil or a mixture of olive and sunflower oil in a ratio of 1: 1, or better yet 1: 2 or 1: 3. If you use only, especially extra virgin, the sauce will be bitter.
- If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. This same method can be used to save the sauce if the mixture does not thicken when whipped. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
- To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
- Ready-made homemade mayonnaise is stored in a hermetically sealed container for no more than 4–5 days.
4 homemade mayonnaise recipes
jules/flickr.comThe ingredients can be whipped in two ways: with a blender or mixer. In both cases, the sauce turns out tasty and aromatic, but both options have their pros and cons.
It's easier to make mayonnaise with a blender because you can use whole eggs. And the sauce prepared with a mixer will be thicker, but you will have to spend time separating the yolks from the whites.
Ingredients
- 2 raw eggs;
- ½ teaspoon salt;
- ½ teaspoon sugar;
- 2 teaspoons mustard;
- 250 ml vegetable oil;
- 1 tablespoon lemon juice.
Break whole eggs into a tall, not too wide container, such as a jar or a special blender glass. Do this carefully so that the yolks do not spread. Add salt, sugar and mustard.
Lower the blender to the bottom and beat the mixture until smooth. Then, moving the blender up and down and continuing to beat the mixture, pour in the oil in a thin stream.
When the sauce thickens, add lemon juice and beat the mayonnaise with a blender again.
A quick way to make a thick sauce from whatever you probably have in your kitchen. It will turn out no worse than mayonnaise with mustard.
Ingredients
- 2 raw egg yolks;
- ½ teaspoon salt;
- ½ teaspoon sugar;
- ½ teaspoon vinegar 9%;
- 150 ml vegetable oil.
Preparation
Place the yolks in a tall, narrow container. Add salt, sugar and vinegar. Instead of table vinegar, you can use it, then the mayonnaise will be softer.
Pour in the oil and, placing the blender at the bottom of the container and without moving it, beat the mixture for about 3 minutes. When the sauce begins to thicken, start moving the blender up and down to mix the ingredients evenly.
The sauce prepared according to this incredibly simple recipe turns out to be quite thick and has a delicate creamy taste.
Ingredients
- 150 ml milk of any fat content;
- 300 ml vegetable oil;
- 2–3 teaspoons mustard;
- 2 tablespoons lemon juice;
- ½ teaspoon salt.
Preparation
Pour milk and butter into a tall, narrow container. Blend the mixture with an immersion blender for a few seconds. You should get a thick mass. Add mustard, lemon juice and salt and whisk again until smooth.
This unconventional but delicious sauce is a great option for those who don't want to use raw eggs and vegetable oil.
Ingredients
- 3 boiled yolks;
- 2 teaspoons mustard;
- 300 g fat sour cream;
- ½ teaspoon salt.
Preparation
Add mustard to the yolks and mash with a fork until smooth. Add sour cream and salt and mix thoroughly so that no lumps remain.
