How To Make Mayonnaise At Home: Recipes With Eggs, Milk And Without, In 5 Minutes And Others, Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking mayonnaise: a selection of homemade recipes

The history of mayonnaise goes back many years, and this sauce occupies an important place in Russian cuisine. We dress them in many salads, add them to hot dishes and sandwiches. But store-bought mayonnaise has recently been losing popularity with customers due to the use of dyes and preservatives in the production. In order not to doubt the quality of the product, you need to cook it yourself! Therefore, today we will tell you how to make delicious mayonnaise at home.

Content

• 1 Main ingredients

• 2 Cooking recipes

  • 2.1 Classic version
  • 2.2 Milk mayonnaise cooked in a blender
  • 2.3 Video recipe for egg-free milk mayonnaise
  • 2.4 Lean option
  • 2.5 Lean nut sauce
  • 2.6 Video recipe for lean mayonnaise in a slow cooker
  • 2.7 Hello from Spain: adding garlic
  • 2.8 Apple lean mayonnaise
• 3 Homemade mayonnaise in 1 minute - video

Main ingredients

Classic mayonnaise basically contains the following products:

• eggs;
• mustard;
• salt;
• sugar;
• vegetable oil;

• lemon juice.

  

  Products for making classic mayonnaise

But lately, the number of mayonnaise recipes has been steadily growing, and the composition of the sauce may vary slightly. This also applies to the dosage of products. So, you can completely eliminate eggs, use milk, make lean or vegetarian mayonnaise, which will not contain animal products.

As for cooking, in the old days the products that make up the sauce were slowly and for a long time rubbed with a spoon. Later, they whipped with a whisk so that the process took less time. Now many housewives prepare mayonnaise using a blender or mixer, giving it a few minutes.

We will try to consider all these options in our article. In the meantime, remember a few secrets that will come in handy for any mayonnaise recipe.

1. For pungency, use mustard powder instead of traditional mustard, which adds spice to the flavor.
2. To avoid bitterness in mayonnaise, combine sunflower and olive oil. The latter can impart bitterness to the product. Sunflower oil must be refined and refined.
3. The density of the mayonnaise depends on how much vegetable oil you add. If your sauce comes out too thick, add some room temperature water to it and stir well.

Cooking recipes

Classic version

To begin with, we will look at a recipe for a classic mayonnaise with a traditional set of products. It will form the basis for the rest of the options. You will need the following products:

• egg yolk - 1 pc;
• mustard - ½ teaspoon;
• sugar - a pinch;
• salt - a pinch;
• olive oil - 100 ml;
• lemon juice - ½ teaspoon.

Separate the egg yolk from the protein - this recipe only needs it. Whisk it well, adding salt, sugar and mustard. When the mass becomes homogeneous, gradually pour vegetable oil into it. You can use only olive oil, replace it with sunflower oil or mix in a 1: 1 ratio.

Whisk the mayonnaise so that the movements are not very fast and not too slow. As soon as the mass begins to stick to the whisk, the mayonnaise can be considered ready.

Homemade mayonnaise, unlike store-bought mayonnaise, cannot be perfectly white

Remember that homemade mayonnaise cannot be perfectly white, unlike store-bought mayonnaise. The correct color is very light with a yellowish tinge. To do this, add a few drops of lemon juice to the sauce. Apple cider vinegar or balsamic vinegar is also used instead.

Milk mayonnaise blended

For this mayonnaise, you don't need eggs at all. Milk gives the sauce great taste and thickness.

You will need products:

• milk 2.5% fat - 150 ml;
• sunflower oil - 300 ml;
• lemon juice - 1 tablespoon;
• lemon juice - 1 tablespoon;
• a pinch of sugar and salt.

Bring the milk to room temperature, pour into the blender bowl. Add sunflower oil and beat until smooth. Add mustard, salt, sugar, lemon juice to the mixture and beat for another 5 seconds. Note: you need to work with a blender, not a mixer!

Mayonnaise with milk instead of eggs also turns out thick and tasty

The mayonnaise is ready when the mass reaches the required thickness.

Video recipe for egg-free milk mayonnaise

Lean option

It often happens that important holidays and events occur during the period of Lent. But how can you do without your favorite salads with mayonnaise at a festive table? It's very simple: use the following recipe, in which there are no eggs or milk.

For cooking you will need:

• 1 cup (200 ml) flour
• 3 glasses of water;
• 8 tablespoons of vegetable oil (preferably olive oil);
• 3 tablespoons lemon juice
• 3 tablespoons of prepared mustard;
• 2 teaspoons of salt
• 2 tablespoons of sugar.

Use a mixer to whisk.

You don't need milk and eggs to make lean mayonnaise

1. Pour some water into the flour and mix thoroughly so that there are no lumps left. Pour in the rest of the water gently. Put on fire and bring to a boil, stirring constantly, to thicken the mass. You can use the microwave by setting it for 4 minutes.
2. Allow the flour mass to cool completely. At this time, pour vegetable oil, mustard, salt, sugar and lemon juice into a container. Beat the mixture with a mixer for two minutes.
3. Continuing to beat, gradually add the cooled flour mass, about 3-4 times.

That's all, the lean mayonnaise is ready. With so many products, you will get about a liter of sauce!

Avid vegetarians can safely enjoy such mayonnaise. If you care about your figure, you can significantly reduce calories by using flaxseed flour instead of regular flour. There is no such flour in the store? No problem! Buy flaxseed from the pharmacy and grind it in a coffee grinder.

Lean nut sauce

Another recipe for vegetarians and those who are fasting. You will need:

• 1 cup walnuts
• 125 ml of vegetable oil;
• ½ teaspoon of salt;
• 2 teaspoons of sugar;
• 1 teaspoon mustard
• 3 tablespoons lemon juice
• ½ glass of water;

• 1 clove of garlic

  

  Try using ground walnuts in mayonnaise instead of eggs

Use a blender to cook. All ingredients, except for nuts and butter, can be varied to taste.

Pour the peeled nuts into a blender bowl and chop thoroughly. Add sugar, salt, mustard. Pour in 3 tablespoons of cold water. Turn on the blender, beat, gradually adding (in 3-4 doses) vegetable oil. After a minute, you will get a homogeneous mass, similar to an emulsion.

Turn off the blender, add crushed garlic and lemon juice to the mass. Begin whisking again, gradually adding the remaining water. The sauce will turn white, its consistency will be less thick. It takes about 5 minutes to cook!

Video recipe for lean mayonnaise in a slow cooker

Hello from Spain: adding garlic

For this recipe you will need:

• 1 chicken egg;
• 200 ml of vegetable oil;
• 2 cloves of garlic;
• 1 gram of salt (pinch)

Making this mayonnaise will take you a couple of minutes if you use a hand blender.

Garlic mayonnaise

1. Peel the garlic and chop finely. Place it in a blender bowl, add egg and salt. Pour in vegetable oil.
2. Now work begins with a blender, which, in this case, has its own characteristics. Cover the egg with the impeller of a blender and press it into the bottom of the glass. Turn on the blender and hold until a light creamy emulsion appears from under the impeller. This method is very important: if you immediately start actively using the impeller, the egg will mix with too much oil, and the mass will not churn.
3. Only after the emulsion has formed can the impeller be opened. Do this gently so that the oil flows underneath it in small portions.

The density of the sauce depends on the amount of oil: the more, the thicker.

Apple lean mayonnaise

Well, since we are back to the "lean" topic, then what is the Post without apples? Here's another mayonnaise recipe that doesn't require eggs or milk. You will need:

• 1 large apple with sourness;
• 100 g apple juice;
• 1 tablespoon apple cider vinegar (can be substituted with regular vinegar)
• 1 teaspoon mustard
• ¼ a teaspoon of sugar;
• 70 g of vegetable oil;
• 0.5 tablespoon of potato starch;
• ¼ a teaspoon of spices (ground allspice and black pepper or a mixture of peppers with nutmeg);

• 1 teaspoon of topless salt.

  

  Regular apples can also replace some of the ingredients in mayonnaise.

1. Peel and core the apple, chop finely and place in a thick-walled saucepan. Add 50 g of apple juice and a tablespoon of vinegar, salt and sugar, cover and put on fire to simmer for 10 minutes.
2. Remove the lid and continue simmering until the liquid has completely boiled away. Remove the pot from the stove. Add mustard, spices, mix everything with a blender.
3. Add carefully mixed 50 g of juice and 0.5 tablespoons of starch to the resulting puree. Put the mass on the fire again and cook until it thickens, slightly increasing in volume.
4. Refrigerate mashed potatoes. Take a mixer (or insert whisk into an immersion blender), begin to beat the mass, adding vegetable oil slowly, in a very thin stream. This is important, otherwise in the process of churning the sauce will stratify, and all the work will go down the drain.

Homemade mayonnaise in 1 minute - video

Be sure to try each of these types of mayonnaise, and you'll see that it's simple and delicious! Share with us in the comments your recipes and experience in making egg-free mayonnaise. Bon Appetit!