How to make homemade mayonnaise: 12 recipes

Mayonnaise has gained wide popularity in all countries of the world. This sauce is added to almost all dishes, so many housewives prefer to cook it themselves. The culinary world does not stand still, experts have come up with many variations of homemade mayonnaise. It is obtained from milk, cheese, butter and other products. But first things first.

Traditional Mayonnaise

• mustard (any) - 40 gr.
• lemon fresh - 30 ml.
• chicken egg - 1 pc.
• olive oil - 50 ml.
• sunflower oil - 145 ml.
• granulated sugar - 30 gr.
• ground pepper - pinch
• small salt - pinch

1. To make homemade mayonnaise, you must bring the food to room temperature in advance. Prepare a blender, send a raw egg into it and beat well for 2 minutes. Pour sugar with salt, add mustard, pepper, pour in lemon juice.
2. Repeat whipping manipulations by immersing the blender in the food bowl. Continue stirring while pouring olive oil and sunflower oil. Add oil slowly to make the composition even.
3. You can control the consistency of mayonnaise: the more you pour in sunflower oil, the thicker the sauce will turn out. Beating with a blender lasts for 2-3 minutes. Then the mayonnaise needs to be cooled.

Curd homemade mayonnaise

• fat cottage cheese - 130 gr.
• milk 2.5-3.2% - 65 ml.
• sunflower oil - 70 ml.
• salt - 2 pinch
• mustard - at the discretion
• chicken egg - 1 pc.
• lemon fresh - 10 ml.

1. First, make sure that all the ingredients for making homemade mayonnaise have room temperature. Separate the yolk, no protein needed. You can replace lemon juice with vinegar in the same ratio.
2. Combine the curd with milk, add the chicken yolk. In a thin stream, start pouring vegetable oil, stirring with a fork. Now work through all the contents with a blender until smooth.
3. At the end, add a little prescription salt, citrus juice, mustard (optional). Again, mix thoroughly and put the sauce in the cold to cool.

Quail eggs mayonnaise

• mustard - 10 gr.
• quail egg yolk - 7 pcs.
• walnut or sunflower oil - 245 ml.
• fresh lemon - 20-25 ml.
• salt - 2 pinch
• freshly ground pepper - at the end of the knife

1. Separate the yolks from the eggs in advance and let them lie at room temperature. Then mix with half the total volume of oil and beat well with a blender / mixer for 4 minutes.
2. Enter lemon juice, a little mustard of your choice, salt and pepper. Knead again, begin to pour the remaining volume of oil in small portions.
3. When all components are homogeneous, evaluate the density of mayonnaise. Try it, if necessary, add salt and pepper. Thickness can be adjusted by adding oil. Cool in the cold before serving.

Thick homemade mayonnaise

• granulated sugar - 30 gr.
• fresh egg yolk - 2 pcs.
• sunflower oil - 270 ml.
• olive oil - 100 ml.
• apple vinegar or lemon juice - 25 ml.
• salt - at the end of the knife
• pepper - pinch
• mustard - 25 gr.

1. As in all previous cases, make sure that all products lie at room temperature for a sufficient time. Choose homemade eggs with a bright orange yolk.
2. Prepare a deep bowl in which the components will mix. You will also need a mixer or a blender, in extreme cases - a whisk.
3. Separate the yolks from the proteins, send them to a bowl.Season with pepper and salt and granulated sugar, and look mustard. Beat the contents of the dish until smooth.
4. Now slowly continue to pour olive oil and sunflower oil on the main ingredients. Enter the oils gently on a teaspoon, otherwise they mix poorly with the egg mixture.
5. Then at the end you can pour in the leftovers, and then thoroughly mix with a mixer or blender at high speed. Again, control the consistency of the sauce with oil: the more you add it, the thicker the mayonnaise.
6. At the final step, add lemon fresh or apple cider vinegar in the same ratio. Beat the sauce again with a blender (mixer, whisk) for 2 minutes. Put in the refrigerator for 1 hour, try.

Homemade lean mayonnaise

• lemon juice - 30 ml.
• ground pepper - to taste
• mustard - 10-15 gr.
• salt to taste
• sunflower oil - 370 ml.
• fat homemade milk - 0.2 l.

1. It should be said in advance that the list of ingredients can be replenished if you add your favorite spices and spices to mayonnaise. So you give the sauce a pleasant taste.
2. Make sure the milk is warm, but not hot. Combine it with oil at room temperature, beat with a mixer for 3 minutes until thick.
3. Pour seasonings, pepper, salt. Enter lemon fresh, whisk another 2-3 minutes. To freeze the sauce, it must be sent to the refrigerator for a while.
4. Home-made mayonnaise can be offered to a child who is already 5 years old. The sauce does not contain chemical impurities and eggs, which in most cases are contraindicated in children.

Vegetarian Rice Mayonnaise

• olive oil (purified) - 0.25 l.
• round or long rice (boil in advance) - 120 gr.
• granulated sugar - to taste
• ground salt - a few pinches
• lemon fresh - 30 ml.
• mustard - 10 gr.

1. After you boil the rice, cool it and place it in the blender bowl. Pour in olive oil, then break the ingredients until smooth for 4-5 minutes.
2. Enter the mustard, work it through again. In the resulting puree, slowly add the remaining oil, continue to whisk until a smooth, uniform mass is obtained.
3. Season the sauce with granulated sugar, salt and fresh lemon. Stir and set aside so that all granules dissolve at room temperature.
4. To spice up the mayonnaise, add sliced ​​pickles, dill, or garlic cloves through a press. Let the sauce stand in the cold before use.

Milk mayonnaise

• olive oil - 200 ml.
• milk - 210 ml.
• mustard to taste
• salt - in fact
• cream thickener - 7 g.
• lemon juice - 35 ml.

1. Use a suitable container. Add butter and milk to it. Turn components into a homogeneous substance with a whisk or mixer.
2. After that, add the remaining ingredients to the mass. Repeat manipulation with a household appliance. Beat products to the desired consistency. Done. Store mayonnaise in the refrigerator.

Pea mayonnaise

• granulated sugar - 20 gr.
• mustard - 25 gr.
• pea flakes - 35 gr.
• vegetable oil - in fact
• water - 175 ml.
• apple acetic solution - 25-30 ml.
• pepper - a couple of pinches
• salt - 3 gr.

1. Boil the peas until porridge. Pass through a sieve or grind with a blender to a homogeneous consistency. If the mass is thick, enter prescription water.
2. It is important that the gruel resembles jelly in its structure. Cool this mixture naturally. Enter the oil, beat components for 1.5-2 minutes.
3. Introduce the sweetener into the mixture, add salt and pepper. Equip the mayonnaise with mustard, pour in the vinegar solution. After combining the ingredients, work the contents in a blender for 2 minutes. Cool, serve.

Beetroot Mayonnaise

• chicken eggs - 2 pcs.
• vegetable oil - 195 ml.
• boiled beets - 50 gr.
• lemon juice - 10 ml.
• granulated sugar - 7 g.
• salt, pepper - to taste

1. Place the eggs and sunflower oil in a deep bowl, beat the products until smooth. For convenience, use a mixer or blender. After that, enter the missing components except beets.
2. Repeat the procedure with the kitchen appliance. After the root crop has boiled, rub it on a fine grater. Add to the bulk, whisk for some time. Unique mayonnaise is ready to eat.

Garlic mayonnaise

• olive oil - 670 ml.
• garlic - 6 teeth
• lemon juice - 35 ml.
• salt to taste
• egg yolk - 3 pcs.
• pepper to taste.

1. Peel the garlic and chop into small pieces. Fry the product in oil until golden. In parallel, beat the egg yolks in a blender, adding salt.
2. Continue whisking the animal product while mixing the vegetable oil. As soon as the mixture reaches a thick consistency, introduce lemon juice.
3. In the meantime, you do not need to stop whipping. Manipulation must be carried out at a high speed mixer. Once the oil is finished, add allspice and add the garlic gruel.
4. Beat the components thoroughly, put in the refrigerator for several hours. In the allotted time, the product will infuse and gain the necessary taste. Use the composition as directed.

Cheese mayonnaise

• sunflower oil - 350 ml.
• chicken eggs - 2 pcs.
• lemon juice - 60 ml.
• ready mustard - 15 gr.
• salt to taste
• garlic - 3 cloves
• hard cheese - 110 gr.

1. Combine salt, eggs and mustard in a common container. Bring the components to a homogeneous mass using any available means. As soon as a light foam appears on the surface, add a sunflower product to the composition.
2. Please note that when whipping components, the oil must be infused with a thin stream. Once the mass has thickened, pour in freshly squeezed lemon juice. Mix again. Peel the garlic and get the gruel from the vegetable.
3. Grate the cheese on a fine grater. Add prepared ingredients to the total mass. Beat products until smooth. Put the bowl of mayonnaise in the refrigerator. You can use the sauce after a few hours.
4. If you want to experiment, you can add various spices or hot chili to the main components, depending on the dish. Thus, you can create the perfect sauce for a particular dish.

Japanese mayonnaise

• eggs - 3 pcs.
• soybean oil - 200 ml.
• white miso paste - 55 gr.
• yuzu (lemon) - 1 pc.
• rice vinegar - 17 ml.
• ground white pepper - 4 gr.
• salt to taste

1. Remove the yolks from the chicken eggs, beat them in a homogeneous gruel. Pour vinegar into the mixture, use a mixer. Beat components with a kitchen appliance, gradually pouring soybean oil.
2. After this, mix the miso paste, the whipping process does not need to be stopped. Next, wash the Japanese lemon and grate the zest on a fine grater. Add the mass to the main ingredients along with the spices. Whip the products, done.

It is easy to make mayonnaise yourself at home. It is enough to familiarize yourself with the classical technology of product preparation. You can add various spices to the main ingredients. Create the perfect sauce for a particular dish. Please household members with unique additives to various products.

Video: delicious homemade mayonnaise in 2 minutes