How to make mayonnaise at home: ingredients and recipes

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2018-03-28 16:18:24

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It's No secret that mayonnaise is an obligatory gas station on new year's feast. It is used in numerous salads, including the popular among Russians Olivier. Recently many favorite sauce (his store variant) became subject to attacks from the adherents of the theory of healthy nutrition, which he called the product is harmful due to its fat and calorie content, as well as the presence of preservatives, stabilizers, emulsifiers and modified starch.

Many Housewives today refused store-bought mayonnaise, the ingredients of which, according to experts, contribute to the development of excess weight, cellulite and indigestion. They prefer to make this delicious sauce for dressings at home. How to prepare mayonnaise at home? We will try to answer this question in our article.

Homemade mayonnaise

A Sauce prepared at home is an excellent replacement store. First, it is more useful because it does not contain preservatives, and secondly, the homemade product is much cheaper, and thirdly, the ingredients of mayonnaise, which is prepared at home, you can change and add different spices according to your taste.

Yellow sauce

The Mayonnaise used in cooking various dishes, such as snacks with cheese and garlic, beets, garlic, carrots with garlic. The product also acts as the ingredient of some of the more complex filling sauce. Recipe of mayonnaise at home you can use, preparing the first dish, for example a hash. For many people a way of creating a product is a real mystery.

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How to prepare mayonnaise at home? This question is often asked by young hostess. Later in the article we will try to present in detail various techniques of cooking.

About the composition and method of preparation

Making mayonnaise at home will require the hostess to the presence of olive oil, eggs, lemon juice, sugar, salt, mustard and other spices. First separate the egg yolks from the whites. Then begin whisking them in a blender or whisk. Next, gradually add a thin stream of oil (vegetable).

About the variety of recipes

Recipe of the popular and beloved mayonnaise "Provencale" you'll be the indispensable presence of mustard that adds a spicy taste. For those who for any reason does not want to eat eggs, a recipe for homemade sauce (low calorie) without eggs, which are replaced with milk. You can also make vegetarian mayonnaise – without eggs and milk. This lightweight product is used by those who are on a diet or fasting. Make sauce with soy milk. It is known that there is also mayonnaise Ducane – special sauce on the paraffin oil, no fat diet.

Expert Advice: how to whip?

Many people ask: which is better for whipping mayonnaise? The lack of professional mixers and blenders often puts owners in a deadlock. Skilled craftsmen assure that whisking mayonnaise in a blender (the recipe of the product is often offered this option), you can, of course, to reduce the cooking time of the sauce, however admirably with the task and common culinary whisk.

Mayonnaise in a blender

Professionals do not recommend making mayonnaise at high humidity and elevated temperature in the room. In such circumstances, the sauce is "heavier" and inhibits its beating.

About the choice of oil

What is the best oil to use for mayonnaise? This issue is important. Someone wrongly believes that the best of the products used is Extra Virgin olive oil. In fact, experts say, this oil is not really suitable for mayonnaise, because it has overly bright taste. According to experienced quilters, it is better to replace the usual olive oil, diluted in a ratio of 1:1 with some vegetable analogue from the dim taste: grape, corn, nut or even an ordinary sunflower. Unrefined oil is considered to be unsuitable for the preparation of homemade sauce because it thickened the mixture is worse than refined. This mayonnaise delaminate faster.

About the proportions and acidifier

Those interested in how to prepare mayonnaise at home, it is recommended to focus on the following proportions: one Cup of butter, use one egg yolk, in addition, for each Cup of sauce add one tablespoon of acid. If instead of lemon juice use vinegar, you must ensure its quality. For these purposes it is preferable to use white wine vinegar that will add the mayonnaise a delicate and fine taste.

About the use of eggs

Ingredients for making homemade sauce should be at room temperature. Therefore, eggs should be take out of the fridge at least half an hour before the start of the cooking process. Those who wish to obtain a more intense flavour, use one egg yolk (without protein). Many Housewives prepare a mayonnaise with egg powder (recipe see below in the article).

Ingredients for mayonnaise

Howto add salt?

For Those who like to add some salt mayonnaise, it is better to do after the cool off the beaten yolks, otherwise the sauce will exfoliate. Ideally, you should add salt to the yolks separately and to introduce the salt into the oil. To prevent separation of product will help add a pinch of mustard and Cayenne pepper.

About the density and caloric content

To Reduce the calorie content of homemade mayonnaise is possible, diluting it in the ratio of 1:1 with yoghurt (natural). This option is ideal for salad dressing. The sauce is too thick, dilute with warm water or cream.

Be creative!

The question about how to prepare mayonnaise at home, experienced hostess advised not to be afraid to experiment with herbs and spices. Home product goes well with onions, horseradish, curry, garlic, herbs (green), chilli peppers, lemon zest, tomatoes (sun-dried), and even a crumb of blue cheese.

Recipe of mayonnaise at home (with vinegar) - ingredients

To Cook at home popular sauce is quite easy. The whole process takes less than 5 minutes. The following recipe will be useful for those interested in how to make mayonnaise with vinegar. Use:

  • 400 g of vegetable oil;
  • Two eggs;
  • One tablespoon of vinegar;
  • Taste – pepper, salt.
Phased cooking

Step-by-Step recipe mayonnaise

The Preparation of the sauce consists of the following steps:

  1. In a glass from the blender (deep) pour 400 ml of oil (refined vegetable). Willing to experiment can use olive oil.
  2. In a glass of oil (vegetable) add 2 eggs (fresh chicken). Desirable eggs to use home. So mayonnaise is attached to a nice yellowish color. If you use store-bought eggs, the sauce is white.
  3. Next, add vinegar, salt and pepper to taste.
  4. Then lower the glass nozzle from the blender. It is necessary that the nozzle will certainly touch the bottom, the mayonnaise will vzbivayte faster. If the nozzle will not rest against the bottom, the contents of the blender to be mixed longer.
  5. The blender. Knives the device will initially beat the eggs, then gradually whisk in would engage the oil and color mixture on the eyes to change.
  6. Whisk to Blend until sauce consistency thickens sufficiently. At this stage you should try mayonnaise on taste and if necessary add salt, vinegar or pepper. The product can be considered finished.

The Description of technology of making mayonnaise takes much more time than lasts the whole process. Many Housewives are preparing the sauce, happy to experiment. For example, replace the vinegar with lemon juice, add mustard or garlic. The experienced chefs assure: learn how to make homemade mayonnaise, you'll never want to use store-bought.

A Few tips to the recipe

Note:

  • Ingredients specified in this recipe, sometimes complement the mustard powder (one teaspoon) or mustard (half a teaspoon of pure liquid product).
  • If desired, the amount of balsamic vinegar increase to 50–60 ml.
  • Mayonnaise, home-cooked, stored in the refrigerator in sealed containers at most 3-4 days. Then the sauce will start to flake and lose its properties.
  • Alternative to balsamic vinegar can be Apple cider, white wine or any other three percent. Sugar can be replaced honey.
  • If the sauce is too liquid, add a little more oil (vegetable) and re-beat everything until obtaining a homogeneous consistency.
  • To create a spicy fragrant sauce, in a finished mayonnaise add spicy spices: red pepper, coriander, rosemary, hops-suneli, fennel, etc.
  • If there is no blender, don't worry. You can use a food processor or blend all ingredients with a beater.
making mayonnaise

Nuances

Sometimes, when preparing in the home of the famous sauce, the hostesses are puzzled by the fact that the result of their efforts does not meet expectations. The consistency of homemade mayonnaise sometimes it turns out too liquid, the mixture thickens even 10 minutes after the start of whipping. Often the sauce is tasteless, too sharp, and its color seems not white enough, etc. All this suggests, the hostess in the cooking process had made some mistakes. To avoid disappointment, experts recommend to consider the following nuances:

  • Mayonnaise, home made from village eggs, it is not completely white, as there are no colourings – the sauce usually has a yellow tint.
  • If making mayonnaise to use some egg yolks combined with butter they will be faster formed a thick emulsion.
  • Mayonnaise made with quail eggs, turns more tender and considered to be more useful
  • In liquid mayonnaise, add a bit of lemon juice, but do not overdo it at the same time that the sauce does not become too acidic. You can put mayonnaise in the fridge – it will help to speed up the thickening.
  • If the mixture is too viscous, dilute it one teaspoon of water (the taste will not suffer).
  • For making mayonnaise usually use cold milk aswarm worse whipped. All the other ingredients to keep the room temperature.
  • To make the sauce spice mustard in it is replaced with mustard powder.
  • In some recipes use caraway seeds, cumin, coriander, different types of peppers, paprika, Provencal herbs. The sauce can be safely enrich any spices, because of this will be accomplished through a variety of new flavors.
  • Mayonnaise to make solely on the basis of olive oil, the sauce will taste bitter. Olive oil experts recommend sure to dilute sunflower (refined).
  • Often the hostess asked about the shelf life of homemade mayonnaise in the fridge. Homemade sauce should be stored in the refrigerator for two weeks (unlike the store, which is due to the preservatives does not lose its properties for several months).
Homemade mayonnaise

How to cook an easy low calorie product without vinegar

Recipe for easy homemade mayonnaise that does not contain cholesterol, is quite simple. Instead of eggs, it is recommended to use milk as thickener acts as lemon juice, which turns the liquid milk into a fairly thick mass almost instantly. Easy homemade mayonnaise prepared with starch (potato) and cheese, with half of the oil listed in the recipe is replaced with broth (vegetable), cooked celery, carrots, onions, mushrooms and parsley root. In this broth to make delicious jelly, then whip with butter, and easy diet mayonnaise is ready.

Mayonnaise with garlic

This sauce is prepared at home and contains among its ingredients garlic, perfectly harmonizes with meats, salads, and just, in the opinion of gourmets, it becomes very tasty if they are the bread and eat with fresh cucumber. This delicious, rich homemade mayonnaise is far superior to the store-bought product. Consider how to make mayonnaise with garlic.

Ingredients

Used to prepare seven servings

  • 130 ml of vegetable oils;
  • 2 cloves garlic
  • One egg;
  • 1.5 tbsp lemon juice;
  • 1 tsp mustard;
  • 1/2 tsp salt.

The Time required to prepare the sauce: 10 minutes.

How to make mayonnaise step by step

The Sauce is prepared in stages:

  1. First introduced the egg in the bowl of a blender.
  2. Then the container is a squeeze of fresh lemon juice. Add mustard and salt.
  3. Clean from the husk of the garlic cloves. If you wish to mayonnaise with a delicate taste of cloves, you need to cut the rods. Garlic passed through the press and pour the rest of the ingredients.
  4. Then to pour oil (vegetable).
  5. The Head of the blender is immersed in a bowl and begin whisking the sauce. After one minute the contents of the bowl will resemble the desired product. Continue to whisking until the sauce is smooth, i.e. at least 7 minutes.
  6. The sauce is Ready carefully pour into a small bowl for serving. This product can be used for salads, cooking main dishes and sandwiches.
Add spices

Homemade sauce with mustard powder

To create 6-8 portions of mayonnaise and mustard powder use:

  • One egg;
  • 0.5 tsp. ground mustard;
  • Two tablespoons of lemon juice;
  • 200 grams of vegetable oil;
  • One pinch of ground black pepper;
  • One-third teaspoon of salt.

Cooking Method

In a container add mustard, egg, salt, sugar, lemon juice and pepper. Whisk everything in a blender until then, until a homogeneous mass. Gradually pour in oil (vegetable), continuing to whisk. For reviews, homemade sauce with mustard powder compare in taste, only with sour cream.

Homemade sauce quail eggs

It's No secret that many foodies love to experiment. Hostess propose to use a simple recipe of homemade mayonnaise on the quail eggs. The composition of the products:

  • Quail eggs-6 pieces;
  • Sunflower oil-150 ml;
  • One-half teaspoon salt;
  • Sugar-0.5 teaspoon;
  • Mustard-0.5 teaspoon;
  • Pinch of black pepper;
  • Lemon juice – one tablespoon;
  • According to taste add greens.

Prepare

Salt, sugar, eggs, pepper and mustard mix and whisk using a blender in continuation of one minute. Then gradually add oil (sunflower) until then, until the mixture thickens. In the finished sauce add lemon juice, whisk again and mix with greens. The resulting mixture is put in the refrigerator. This recipe differs from the standard only by the fact that it uses eggs chicken and quail, which are very useful and have a more delicate flavor.

Add oil

Homemade Mayonnaise in the egg powder

Dried egg powder (melange) is a natural product, which is the usual eggs, dried with the use of a particular technology. The product has all the useful properties that distinguish the "raw material" from which it is made. Ingredient widely used in food industry instead of regular eggs. The food product is rightly considered valuable as compared to eggs hascertain advantages:

  • Under optimal conditions the warranty period of storage is 2 years;
  • To transport the egg (egg powder) is much easier than eggs, including long-distance;
  • Eating dishes from the melange excludes infection with Salmonella.

What are the products?

Need:

  • 20 grams of egg;
  • 30 ml of warm water;
  • Half a teaspoon of mustard;
  • One teaspoon lemon juice;
  • Butter;
  • According to taste add sugar and salt.
products

Cooking Method

Egg powder dissolved in water, in which it should swell about half an hour. Then in the solution add the mustard, sugar and salt. Thereafter the mass is whipped with a blender at minimum speed. At this stage, the mixture gradually add oil until you get a homogenous emulsion. Next, you should also add lemon juice to recipe, and delicious homemade mayonnaise without preservatives, and harmful food additives thickeners ready. Bon appetit!


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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