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Delicious and universal refueling for salads, meat and fish products is mayonnaise, which, by the way, can be prepared at home.

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As a universal sauce for a variety of dishes is used mayonnaise . The daily use of the purchased product is not the best reflected on health, so many mistresses are wondering - how to make mayonnaise at home?

Homemade mayonnaise has many cooking options. It is consistently containing eggs and lean oil. Homemade technology allows you to improve its taste and quality. Homemade mayonnaise It has a small shelf life, but completely eliminates the presence of harmful preservatives. Relying on your taste preferences, try to cook mayonnaise at home. We present the 4 best step-by-step recipe for cooking home mayonnaise.

Cooking mayonnaise at home: Professional recipe

To prepare Homemade mayonnaise You need to have 10-15 minutes of time and the necessary ingredients. The components must be of good quality. From the refrigerator everything is removed at least an hour before cooking. Compliance with the recommendations will allow you to get a sauce with perfect taste. You will have a desire to say goodbye to the store product forever.

The number of ingredients in mayonnaise is approximate. The composition of eggs affects the saturation of the sauce and his taste. At the same time, the more eggs, the less the shelf life of mayonnaise. The addition of vegetable oil allows you to extend the suitability of the product for several days. This option is becoming popular with famous chefs.

List of components:

  • Olive oil Extra Virgin - 1 cup
  • Egg - 1 pc.
  • Lemon juice - 1 tbsp. l.
  • Mustard ready - 1 tsp.
  • Black pepper - on the tip of the knife
  • Salt and sugar to taste
On a note: Yolk brightness directly affects the color of the sauce. On store eggs mayonnaise is too light. In this case, it is possible to give yellowness by adding a small amount of turmeric.
With lemon
With lemon

Phased cooking:

  1. The main assistant in the thickening of mayonnaise is a blender. In a special bowl, we break 1 egg and begin to interrupt to uniform consistency.
  2. In the egg mass add a pasty mustard and pepper. Whip up to uniformity.
  3. Not interrupting the main process is starting to attach vegetable oil. Adding in small portions will avoid possible bundle.
  4. To enhance taste, we include lemon juice. Whip and tasting.
On a note: For pronounced kissing and maximum extension of the safety of mayonnaise, the amount of lemon juice increases to a volume of 2-4 tablespoons.

Homemade mayonnaise on quail eggs

The most suitable oil for home mayonnaise is unrefined olive. Sunflower refined oil is also quite appropriate for the recipe. For high-quality beaming mayonnaise, oil should be attached immediately, but small portions.

List of components:

  • Quail eggs - 2 dozen
  • Olive oil - 250 ml
  • Dry mustard - 0.5 h. L.
  • Salt - ¼ h. L.
  • Sugar - 1 tsp.
  • Apple vinegar - 1 tbsp. l.
  • Pepper on taste
With quail
With quail

Phased cooking:

  1. In the dishes for whipping, we put eggs and interrupt to a homogeneous state.
  2. Add salt, sugar, mustard and vinegar. Stir on medium speed.
  3. Do not stop the beating add olive oil. As soon as the sauce thickens, turn off the blender.
  4. In prepared mayonnaise, as desired, add chopped greens and half of the clove of garlic.
On a note: The use of olive oil can give mayonnaise a small bitterness. You can avoid the mustard with the help of mixing vegetable and olive oil in equal proportions.

Homemade Mayonnaise on Yellow

The amount of sugar sand is adjusted by taste preferences, the salt is added no more chopping. Acid is regulated by lemon juice and vinegar. The mustard gives the sausage a special unique taste, but for the preparation of home mayonnaise is an optional component. With the addition of new spices, the sauce acquires new shades.

List of components:

  • Egg yolks - 2 pcs.
  • Sunflower oil - ½ cup
  • Mustard - 0.5 h.
  • Salt to taste
  • Sugar - 0.5 h.
  • Lemon juice - 1 tbsp. l.
Utility
Utility

Phased cooking:

  1. Prepare products with a dwelling temperature. In the cooking tank, connect all the components other than the oil. Wake up to homogeneous mass.
  2. In several stages, we pour oil and blender to thickening.
  3. At the last stage, add lemon juice, we whip with a couple of minutes and shift into a sterile jar with a twist. Before use, cool sauce in the refrigerator.

Fast homemade mayonnaise without eggs

Home mayonnaise will retain freshness in hermetic capacitance in the refrigerator. Sauce is suitable for consumption no more than 7 days, so it is not recommended to prepare it with large portions. A classic cheese dessert can be made as a sauce with the addition of a lemons and soy sauce juice.

List of components:

  • Milk - 150 ml
  • Olive oil - 300 ml
  • Mustard - 1 tbsp. l.
  • Lemon juice - 2-3 tbsp. l.
  • Salt to taste
Without YIITS
Without YIITS

Phased cooking:

  1. In the bowl of the submersible blender pour not very cold milk. Beat a couple of minutes.
  2. Attach mustard, lemon juice and pinch of salt. We continue to beat.
  3. Add olive oil. It is advisable to mix 150 ml of vegetable and 150 ml of olive oil.
  4. Whip up to thickening sauce. As a result, we obtain a stable snow-white mass.
  5. In a thick mayonnaise, add some crushed dill. We refill salads and complement your favorite dishes.
On a note: Famous European cooks are recommended to beat the mayonnaise with a manual wedge. This will preserve its flawless taste.

The taste of a culinary dish for which home mayonnaise is being prepared, you can emphasize certain spices in the sauce.

  • Fried dishes are successfully combined with sharp sauces. In this case, in the home mayonnaise you can add chili pepper.
  • Pasta or cheese salads will perfectly complement home mayonnaise with the addition of dried tomatoes.
  • Dish from rice, as well as seafood in home mayonnaise it is worth adding a crushed basil.
  • Juicy meat masterpieces can be supplemented with homemade mayonnaise with horseradish. A sharp sauce is combined with smoked and low-headed fish.
  • Celery's rooted root in combination with homemade mayonnaise will become a raisin of meat and fish dishes.
  • For several dishes, it is best to cook homemade mayonnaise with curry. This combination is suitable for both vegetables and meat.
  • To give mayonnaise fresh notes, add fine cuts of fresh cucumber or avocado. This combination is suitable for seafood.
To reduce calorie, home mayonnaise use yogurt or low-fat sour cream. It is enough to add lemon juice and mustard. Low-calorie sauce is ready.

Homemade mayonnaise It is easily absorbed by the body and does not contain harmful components. The use of high-quality products will make the sauce as useful as possible.

Hello everyone! When preparing any festive table, such as New Year, always leaving a very large amount of mayonnaise - to refuel salads and snacks. And why buy it when you can do home?

You will spend time on his cooking not more than 5 minutes, and it turns out a gentle sauce much more tasty shopping. Yes, and products for its recipe are always available and simple. Well, of course, homemade is much better and more useful. You will not add any harmful preservatives there.

The only minus is that it is impossible to store such a sauce for a long time. As a rule, the maximum shelf life is 4 days. Therefore, choose the most recent products to extend this period. After all, you can cook it in advance, on the eve of the holiday.

You can do mayonnaise using eggs or without them, or on milk, and you can even at the brine from the canned peas cannon. These are miracles! Try to cook this gentle product in a couple of minutes and you will forget about the store.

If you do not have a blender or mixer, then use the usual kitchen whipping. Just time it will take a little more.

Important! To prepare this sauce, all products must be fresh and one room temperature.

Home mayonnaise - the most delicious recipe in the blender

I present to you the simplest first option. Maximum 2 minutes and you will get a wonderful gentle sauce to refill your dish.

Ingredients:

  • Egg - 1 pc
  • Refined vegetable oil - 250 ml
  • Salt - 0.5 teaspo
  • Sugar - 1 teaspoon
  • Lemon juice - 1 tablespoon

Cooking:

1. Slide the egg in the bowl. Add a salt there, sugar, pour vegetable oil and squeeze one tablespoon of juice from the halves of the lemon.

2. Lower the submersible blender in the bowl and begin to beat at slow speed until the sauce becomes sufficiently thick. When he thickens, move the blender from top to bottom so that it turns out more air and gentle.

3. Ready mayonnaise put into the jar, close the lid and put in the refrigerator. It should be stored for no more than 4 days. Therefore, do not do a lot to not throw a spoiled product.

Classic step-by-step recipe home mayonnaise mixer

In this recipe we add mustard and vinegar. I use apple, but you can take the usual table or wine. Vinegar increases the shelf life of the home sauce to 10 days, but it is better not to overeat it. And why? He is quickly leaving and I just cook a new portion.

Ingredients:

  • Egg - 1 pc
  • Refined vegetable oil - 200 ml
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Mustard - 1 tablespoon
  • Apple vinegar - 1 tablespoon

Cooking:

1. Split an egg to the prepared pure capacitance. Add salt, sugar and mustard. Start hit by a mixer, gradually pouring vegetable oil.

2. When the sauce is more or less thickening, add vinegar and continue to beat. Whip until the mayonnaise becomes very thick. And then put it in to the prepared dishes. It turns out very gentle and tasty.

How to make mayonnaise without eggs and without mustard

Another way to prepare mayonnaise. This will be a light lean sauce without eggs and milk. We all sometimes use canned peas or beans, and liquid merge as unnecessary. But in this recipe it is she needed to us.

Ingredients:

  • Brine with canned beans or peas - 350 ml
  • Sugar - 1 teaspoon
  • Salt - 0.5 teaspo
  • Vegetable oil without odor - 150 ml
  • Vinegar 9% - 2 teaspoons

Cooking:

1. Drain the brine from the canned peas or beans in the bowl in which you beat the sauce. Add salt, sugar and vinegar. Wake up a blender for a few seconds.

2. Then, continuing to beat the blender, pour vegetable oil with a thin flowing. Beat until the sauce thickening. If it is not enough thick it turns out, you can add some more oil and beat well again.

3. Our sauce is ready. Optionally, you can add garlic, mustard or favorite spices to it. Then it will become more fragrant. From the specified number of ingredients, 0.5 liters of the finished product is obtained.

Mayonnaise prescription for milk to be like shop

This option is also prepared without eggs. But, when choosing milk, be sure to see its shelf life. You can take pasteurized, and then the sauce can be stored a little longer. And in taste it turns out as a shop. Try this way.

By the way, in the formulation you can also enter fresh dill or other spices. It turns out a very tasty sauce to meat.

Ingredients:

  • Milk - 100 ml
  • Vegetable oil - 200 ml
  • Lemon juice - 15 ml
  • Mustard - 15 gr
  • Salt - 0.5 teaspo
  • Sugar - 0.5 teaspo

Cooking:

1. In a glass of beating, pour milk and add vegetable oil. Whip the immersion blender until the mixture begins thick.

2. When the sauce slightly thickened, pour salt there, sugar, pour lemon juice and add mustard. Again, it's a pretty much blender. Literally 3-4 seconds and our sauce is fully ready.

3. It turns out very beautiful and thick mayonnaise. If you wish, you can add your favorite spices to it and it will become even delicious, and no worse shop.

Cooking mayonnaise Provence at home

All famous French Provence is preparing for the same principle and also quickly. If you wish, you can need mustard to add a little more, it is at your discretion and taste.

Ingredients:

  • Egg - 1 pc
  • Vegetable refined oil - 300 ml
  • Mustard - 0,5 teaspoon
  • Salt - 0,5 teaspoon
  • Sugar - 1 teaspoon
  • Lemon juice - 1.5 tablespoon

Cooking:

1. Egg break into the bowl for scraping. Add salt there, sugar, mustard and 1.5 tablespoons of juice squeezed from the halves of lemon.

2. Now lower the submersible blender in the bowl and take the mixture until it accepts the necessary consistency in the thickness. By time it will take about 2 minutes.

3. From the bowl, put the provence to the cooked clean and dry dishes. At the exit, it turns out somewhere about 200 grams. You can store such a sauce 5-6 days, but I think he will leave you much earlier.

Video on how to cook delicious mayonnaise at home

At the end, I picked up a detailed video recipe for the preparation of our home mayonnaise. I want you to clearly see the whole process and understood how easy it is and fast.

Ingredients:

  • Egg - 1 pc
  • Salt - 0.5 teaspo
  • Sugar - 1 teaspoon
  • Mustard - 0.5 teaspo
  • Pepper ground white - 0.5 teaspo
  • Lemon juice - 1.5 tablespoons
  • Vegetable oil without odor - 300 ml

Now you were convinced that he was done in a matter of seconds and it turns out very thick and incredibly tasty, and more useful to the purchase.

Try all the proposed options and select yourself the most suitable. Having tried at least once to cook homemade mayonnaise, you will no longer want to buy it in the store. Your best will be!

Bon Appetit! While!

6 secrets of the perfect homemade mayonnaise

  • All ingredients must be room temperature.
  • If you cook mayonnaise on the eggs of home chickens, then its color will be yellow. And than the fresh egg, the richer color will turn out. From eggs, bought in a regular store, will be bright mayonnaise.
  • Prepare mayonnaise on sunflower oil or on a mixture of olive and sunflower in proportion 1: 1, and better 1: 2 or 1: 3. If you use only olive oil, especially extra-class (Extra Virgin), then the sauce will be patched.
  • If you add a little more oil than indicated in the recipe, mayonnaise will be even more dense. By this way, you can save the sauce in the case when the mass does not thicken when the beat. If you want, on the contrary, make it an eager, then pour some water into the sauce.
  • To diversify the taste of sauce, you can add dried or crushed fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
  • Ready homemade mayonnaise is stored in the refrigerator in a hermetically closed container not more than 4-5 days.

Homemade mayonnaise with mustard and lemon juice

Homemade mayonnaise with mustard and lemon juice
Photo: Jules / Flickr

Ingredients can be beaten in two ways: blender or mixer. In both cases, the sauce is derived delicious and fragrant, but also in the other option there are pros and cons.

The blender does mayonnaise easier because you can use whole eggs. A mixer cooked sauce will be thick, but it will have to spend time to separate yolks from proteins.

Ingredients

  • 2 raw eggs;
  • ½ teaspoon salts;
  • ½ teaspoon sugar;
  • 2 teaspoons mustard;
  • 250 ml of vegetable oil;
  • 1 tablespoon of lemon juice.

Cooking with a blender

Break the whole eggs into a high no too wide capacity, for example, a jar or a special glass for a blender. Do it carefully so that the yolks do not spread. Add salt, sugar and mustard.

Lower the blender on the bottom and take the mixture to a homogeneous consistency. Then, moving the blender up-down and continuing to beat the mass, pour the oil with a thin ridge.

How to cook homemade mayonnaise with a blender
Frame: @ Olga Matvey / YouTube

When the sauce thickens, add lemon juice and beat the Mayonnaise blender again.

Mixer Cooking

Slide the eggs, gently separate the yolks from the proteins and lay them out into a wide capacity. Add to the yolks, salt, sugar and mustard and take a mixer mixer at low speed.

Continuing to beat, gradually, slightly pour oil. When the mixture thickens, increase the speed of the mixer and the thin flowing pour the oil residues. Then add lemon juice and mix thoroughly.

How to cook homemade mayonnaise with a mixer
Frame: @nicelifewithme / YouTube

Homemade mayonnaise with vinegar without mustard

Homemade mayonnaise with vinegar without mustard: simple recipe
Photo: Maraze / Shutterstock

A quick way to prepare a thick sauce from what is probably found in the kitchen. It will come out at no worse mayonnaise with mustard.

Ingredients

  • 2 raw egg yolks;
  • ½ teaspoon salts;
  • ½ teaspoon sugar;
  • ½ teaspoon of vinegar 9%;
  • 150 ml of vegetable oil.

Cooking

Lay out yolks in a high narrow tank. Add salt, sugar and vinegar. Instead of the table vinegar, you can use apple, then mayonnaise will be refined.

Pour the oil and, by placing a blender on the bottom of the tank and without moving it, whip the mass of about 3 minutes. When the sauce starts thick, start moving the top-down blender so that the ingredients are mixed evenly.

Homemade mayonnaise without eggs

Recipe home mayonnaise without eggs
Photo: Africa Studio / Shutterstock

The sauce prepared on this incredibly simple recipe, it turns out quite thick and has a delicate creamy taste.

Ingredients

  • 150 ml of milk of any fatness;
  • 300 ml of vegetable oil;
  • 2-3 teaspoons of mustard;
  • 2 tablespoons of lemon juice;
  • ½ teaspoon salt.

Cooking

In a high narrow tank, pour milk and oil. Wake up the mixture of the immersion blender for a few seconds. You have to get a thick mass. Add mustard, lemon juice and salt and beat once again to a homogeneous consistency.

Homemade mayonnaise with sour cream and boiled yolks

Homemade mayonnaise with sour cream and boiled yolks: simple recipe
Photo: Antonova Ganna / Shutterstock

This non-standard, but very tasty sauce is an excellent option for those who do not want to use raw eggs and vegetable oil.

Ingredients

  • 3 boiled yolks;
  • 2 teaspoons mustard;
  • 300 g of fatty sour cream;
  • ½ teaspoon salt.

Cooking

Add mustard to the yolks and scroll to a fork to a homogeneous consistency. Enter sour cream and salt and thoroughly so that no lumps are left.

Homemade mayonnaise with cottage cheese

How to cook homemade mayonnaise from cottage cheese
Photo: londondeposit / Depositphotos

Another non-standard sauce variation. Mayonnaise is easy and very fragrant.

Ingredients

  • 2 boiled yolks;
  • 3-4 tablespoons of soft curd;
  • 3 tablespoons of kefir with fatty 2.5%;
  • 1-2 teaspoons of lemon juice;
  • salt to taste;
  • Ground black pepper - to taste;
  • 1 teaspoon of mustard dining room.

Cooking

Pretty frost yolk fork. Immersed blender Mix them with cottage cheese, kefir, lemon juice, salt and pepper.

When the mass becomes homogeneous, add mustard and beat again.

Vegan homemade mayonnaise on aquafabe

Vegan homemade mayonnaise on aquafabe
Photo: robertohunger / Depositphotos

Aquafaba is a liquid from under canned or boobic legumes, such as beans or chickpeas. In recipes, it replaces the eggs, because it is whipped with a mixer just like them. The kind of mayonnaise does not differ from the usual, and the mustard and lemon juice give it a characteristic taste and aroma.

Ingredients

  • 90-100 g of aquafaba;
  • 1 teaspoon of sugar;
  • ½ teaspoon salts;
  • 2 teaspoons of mustard;
  • 1 tablespoon of lemon juice;
  • 200 g of vegetable oil.

Cooking

In a tall glass, pour aquafababa. Add sugar, salt, mustard and juice.

Wake up the immersion blender, slightly dropping and lifting it. Mass should increase in the volume and live a little. It will take about a minute.

Continuing to beat, slowly thin inlet pour oil. Ready mayonnaise should become bright, homogeneous and thick.

If your kitchen has a blender or a mixer, then you can easily prepare mayonnaise at home. Today I share popular recipes of home mayonnaise, which actively use himself. I do not understand why buy in the store, if you cook it - a matter of two or three minutes. Moreover, on the eve of the New Year holidays and mayonnaise salads, you will never stay with a suddenly ending packaging. However, that mayonnaise will be needed to follow the following rules:

  • All products must necessarily be the same room temperature;
  • A bowl in which mayonnaise is whipped should be dry and in the diameter almost the same as a blender, or a little wider;
  • Do not lift the feet of the immersion blender until the mass start emulshes.

Following these ordinary tips, you can always cook at home useful mayonnaise, which will be a good alternative to the store, especially if you do not trust it.

Mayonnaise with egg, mustard and vinegar on classic recipe

The taste of this mayonnaise is one to one as the store "Provence". He is preparing in a minute, but that everything happens, it is important to accurately follow the instructions. The consistency of the sauce is obtained thick, uniform. If you smear it on bread with a thick layer and turn over, it will not flock.

Classic mayonnaise with egg and vinegar

Ingredients:

  • 280 ml of vegetable oil;
  • one egg;
  • 1 tsp. Sahara;
  • 1 tbsp. l. 9% vinegar;
  • ½ h. L. salts;
  • 1 tsp. Russian mustard.

Cooking:

  1. In the bowl of the blender drive the egg. It is desirable that at the same time the yolk does not crash, but, even if he leaves, nothing terrible.
  2. We pour vegetable oil. I have refined, but you can replace the part unrefined to get additional taste. Add some salt and sugar.
  3. Gently omit in the bowl of the submersible blender so that the yolk is inside the legs with a knife. We begin to beat, while I do not raise the leg until the mixture starts to be white and turn into an emulsion. Then bring the sauce to homogeneity.
  4. Last but I add mustard and vinegar. We pierce the mass again.
  5. Ready mayonnaise should be stored in a jar under the cover in the refrigerator.

Curd mayonnaise with kefir and boiled yolk

Beautiful alternative to a classic option. They can fill salads or serve to snacks, and you can eat as a separate dish. It combines well with vegetables, meat and fish. If you wish to sauce, you can add dry garlic and greens, then the taste will become more piquant. Store such home mayonnaise is necessarily in the refrigerator no more than a week.

Curd Mayonnaise with boiled yolk

Ingredients:

  • 3 tbsp. l. kefir;
  • 3 tbsp. l. cottage cheese (with a slide);
  • 1.5 h. L. lemon juice;
  • 2 boiled yolks;
  • ground black pepper;
  • ½ h. L. mustard;
  • ¼ h. L. Salt.

Cooking:

  1. Boiled screwing eggs clean, protein divide in half, remove yolks. Proteins can be removed, they will not need us.
  2. Yolks are shifting into a small bowl. Pretty kneading them with a fork. Ideally, when yolks are bright, from home eggs, then the taste of sauce will be more saturated.
  3. In the bowl of the blender, add cottage cheese of pasty texture, salt, black ground pepper on a knife tip. Suck the yolks, pour lemon juice, kefir 2% fat.
  4. Grind the resulting mass blender for a couple of minutes. Then add the finished mustard, they whip everything again to smoothness.

Homemade mayonnaise without eggs on milk blender

Delicious and saturated mayonnaise, but here, of course, it all depends on the quality and fat content of your products. In addition to salads, it is good for casserole and baking. You can also glorify the snack cakes, as it is very thick. Such a sauce is stored for quite a long time, about 3-4 weeks in the refrigerator.

Mayonnaise on milk

Ingredients:

  • 150 ml of milk;
  • 1 tsp. mustard;
  • 3 tbsp. l. lemon juice;
  • 300 ml of sunflower oil;
  • ½ h. L. Sahara;
  • ½ h. L. Salt.

Cooking:

  1. In a clean dry container pour vegetable oil. I have sunflower, but any, most importantly, so that it is without a pronounced smell.
  2. We are poured with fatty milk at least 3.2%. Milk is better to take fat, then mayonnaise will get much more tastier.
  3. We begin to beat all the mixer or blender. But it is better, of course, use the submersible blender, so the mass will get more thick and dense. We beat the mass of two or three minutes to the state of liquid sour cream.
  4. Then add mustard, lemon juice, salt, sugar, black pepper. Again whipping the mass until thickening.
  5. If you suddenly have no weight thickening, add some more lemon juice. From acid sauce rapidly thickens. But do not overdo it, otherwise it will turn out too sour.

How to cook homemade mayonnaise - video recipes

I recommend watching a video from the channel "Kitchen inside out" with detailed recipes, as well as secrets of cooking home mayonnaise. Here you will find what to do if the sauce did not work and how to correct the situation.

Vegetarian mayonnaise from avocado with mustard

This option is suitable for those who do not use animal products. There are many variations of this recipe, you can add yogurt, soy milk, favorite spices for fragrance. But this is the simplest basic recipe. Avocado for mayonnaise must be very ripe, then the texture of the sauce will be cream and saturated.

Mayonnaise from avocado vegan

Ingredients:

  • 110 ml of sunflower oil;
  • 3 tbsp. l. lemon juice;
  • one avocado;
  • 1 tsp. acute mustard;
  • ½ h. L. Salt.

Cooking:

  1. Ripe avocado cut in half, carefully cut the skin with it. I cut the flesh with pieces, put in a blender.
  2. Avocado pour lemon juice and refined vegetable oil. Here we send mustard, salt to taste.
  3. If you use the milk, at this stage you can still add 15-20 grams of fine parmesan.
  4. Immersed blender grind everything to maximum homogeneity.

Lean homemade mayonnaise on aquafabe from beans

This mayonnaise can also be prepared from a canned peas or chickpea liquid. But often such a sauce is more liquid, although it largely depends on the quality of the product itself. Also the taste of mayonnaise from the peas has a pronounced taste of the peas itself. Personally, I prefer aquafababa from under the beans, as mayonnaise always turns out and it is quite thick.

Homemade mayonnaise on bean liquids

Ingredients:

  • 90 ml of liquid from under white beans;
  • 200 g of sunflower oil;
  • ½ h. L. salts;
  • 1 tsp. Sahara;
  • 2 h. L. Neost of mustard;
  • 1 tbsp. l. Lemon juice.

Cooking:

  1. We take one standard jar of white canned beans, but we will need only her liquid. We merge the brine from the jar in the bowl.
  2. Sugar, salt, non-shiny mustard and lemon juice are immediately added to this fluid.
  3. Next, we break all these ingredients using a blender for one minute.
  4. After the mass was glad, without ceasing to beat, we pour sunflower oil without odor.
  5. We bring the mass to the required consistency.

Mayonnaise at home with lemon and sour cream

Sauce that is well suited for refilling Caesar, Valdorf and similar salads. It will easily replace mayonnaise, perfectly combined with vegetables, meat and fish. Depending on your preferences, it can be done both thick and more liquid.

Maisonis sauce on sour cream with mustard

Ingredients:

  • 5 tbsp. l. olive oil;
  • 1 tsp. grainy mustard;
  • 3 tbsp. l. lemon juice;
  • 1 tsp. liquid honey;
  • 3 tbsp. l. fatty sour cream;
  • Salt to taste.

Cooking:

  1. Olive oil pour into a tall glass, in which we will mix everything.
  2. We pour lemon juice or lime. Add Dijon mustard, a little salt to taste and sour cream.
  3. This is a bit of honey. Honey is better to melt so that it was more convenient to mix. If you are liquid you, you do not need to turn it.
  4. Mix the mixture using a mixer or a bunny to a homogeneous state.
  5. It is not worth the finished sauce for a long time, so they immediately refuel them the dish and serve it.

Recipe for vegetable mayonnaise without eggs and milk

Such a sauce will be taste for those who observe the post or adheres to vegetable food. Soy milk in the recipe can be replaced by almond or coconut, but remember that the taste of the finished product depends on this. Soy milk has no pronounced taste, so I advise you to use it.

Salad with Beijing cabbage, olives and mayonnaise

Ingredients:

  • 150 ml of sunflower oil;
  • 50 ml of olive oil;
  • 100 ml of soy milk;
  • 1 tbsp. l. lemon juice;
  • 1 tsp. apple vinegar;
  • ½ h. L. salts;
  • ½ h. L. Sahara;
  • 1 tsp. Dijon mustard.

Cooking:

  1. To prepare this mayonnaise, you need to be guided by such a rule: vegetable oil should always be twice as much as soy milk.
  2. In a high bowl, we send all the ingredients except lemon juice. I will add it a little later, as Lemon acts like a thickener.
  3. We whip this mixture with a submersible blender for 30 seconds. At the same time, the blender is lowered to the bottom and do not raise until the mixture is thick.
  4. Now add fresh lemon juice, interrupt everything again.
  5. Mayonnaise is ready, it remains to shift him to the jar and remove into the cold place. It turns out thick, gentle, but prepares without much effort.

Natural Mayonnaise on yolks with dry mustard

This mayonnaise can be used to refuel absolutely any salads, it can also be the basis for sauces and dips. The recipe is interesting for a large number of yolks and lack of sugar. But since this mayonnaise on raw yolks, naturally, it should be used as early as possible. Therefore, I cook it as needed and staring for no more than two days. In the original recipe, avocado oil is used, but you, of course, can replace it with any other.

Майонез на сырых желтках с лимонным соком

Ingredients:

  • 5 egg yolks;
  • 1.5 h. L. dry mustard;
  • ¼ h. L. salts;
  • 3 tbsp. l. linous juice;
  • 240 ml avocado oil.

Cooking:

  1. In a bowl of a blender, we connect yolks, lime juice, dry mustard and salt.
  2. Include a blender for mid-speed. We whip about 10-15 seconds until the mass starts to be white.
  3. Then, without ceasing, it is very slowly thin weaving an avocadal oil.
  4. After all the oil was introduced, the blender is closed with a lid and continue to beat about 15-20 seconds before the formation of a thick mass.

Beijing cabbage salad with ham, olives and corn

In conclusion, I want to offer a simple, appetizing salad, refilled by homemade mayonnaise. I love salads with the Beijing cabbage, do it almost every day and experimenting with what is in the refrigerator. By the way, the recipes of salads with the Beijing cabbage already exist on the site, so I advise you to get acquainted.

Салат с пекинской капустой, маслинами и майонезом

Ingredients:

  • 300 g of Beijing cabbage;
  • 200 g of ham;
  • 2 eggs;
  • ½ canned corn cans;
  • 50 g Maslin;
  • 3 tbsp. l. home mayonnaise;
  • A couple of dill twigs.

Cooking:

  1. Eggs drunk hard, then cut into cubes.
  2. Ham cut medium sized cubes.
  3. The lower part of the Beijing cabbage is cut off, and the remaining Kochan is finely shining.
  4. Dill separated from stalks. My, we dry on a paper towel, finely ruby.
  5. In a deep salad, we combine all the ingredients.
  6. We refuel the salad homemade mayonnaise. Solim, pepper to taste. Well mix well.

I recommend to try all these options, because home mayonnaise is definitely better than purchased. Of course, each of you can enter your adjustments to the recipe by adding some favorite spices or replacing some of the usual sunflower oil, for example, sesame, pumpkin or cedar. In general, it all depends on your preferences. Cook with pleasure, and your pleasant appetite!

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