Mayonnaise production technology. How to make mayonnaise at home - simple delicious recipes. Basic homemade mayonnaise recipe

For making homemade mayonnaise This is exactly the way we will first need an immersion blender; it won’t be possible to do it with a simple mixer. And also the following ingredients:

• 150 ml refined vegetable oil
• 1 fresh egg
• 1 tsp. regular hot mustard
• 1/2 tsp. Sahara
• a pinch of salt (no more than 1/4 tsp)
• 1 full tbsp. l. lemon juice
• spices as desired (for example, pepper, garlic, herbs, crushed dry herbs, cheese - everything should be well chopped)

Preparation:

I’ll tell you about the conditions necessary for successfully preparing homemade mayonnaise. Products must be fresh and room temperature. If I take an egg from the refrigerator, I heat it in a glass of warm water, after washing it well with soda.

As I already mentioned, to prepare homemade mayonnaise in this simple way we will need an immersion blender with a tall glass. You can also beat in a glass jar, provided that it is narrow, no wider than the bottom of the blender.

So, in a blender glass, mix salt, sugar and lemon juice. We don’t use the immersion blender itself yet. Pour in 150 ml of vegetable oil and add 1 tsp. regular mustard. Don't mix anything yet. Vegetable oil can be olive, sunflower or corn.

I recommend using oil for homemade mayonnaise that is absolutely odorless and tasteless; all the flavor nuances are very noticeable in the finished sauce. For example, if you take unrefined salad olive oil, the mayonnaise will certainly taste bitter. Therefore, the advice is to use refined oil and be sure to taste it before preparing mayonnaise.

Now carefully break the egg into the glass, being careful not to damage the yolk.

Place the blender in the glass, covering the yolk with the bottom cup, and press the blender to the bottom of the glass.

Turn on the blender at highest power for 10-15 seconds and watch as the mayonnaise begins to swirl from below. If you did everything correctly, then we see the following picture:

If for some reason the mayonnaise does not want to immediately turn into a homogeneous mass, try, carefully moving the blender, whisking for another 10-15 seconds. Everything should work out.

​There is another way to correct the situation - break another yolk into a glass, without the white, press it to the bottom and beat again. But usually everything works out the first time if you meet all the conditions that I have already mentioned.

Taste for salt, add salt to taste and, if desired, add seasonings, then whisk a little more.

Using a silicone spatula, transfer the finished mayonnaise into a jar. Using a silicone spatula is very convenient because it practically cleans the walls of the dishes, no matter what you put in - mayonnaise or dough. Look for yourself - the glass is almost clean:

Homemade mayonnaise in a blender turns out very tasty, thick, with a pleasant creamy texture and shiny surface. There is always a temptation to spread it on a fresh crust and eat it, despite the calorie content.

The thickness of mayonnaise depends on the amount of oil; the more oil, the thicker the mayonnaise, this is such an unusual dependence. The amount of ingredients indicated in the recipe is optimal; the thickness of mayonnaise is perfect for dressing salads. If it is still thick, dilute with a small amount of cold boiled water.

And everything would be great - homemade mayonnaise is tasty, healthy, without harmful additives, it prepares quickly, but it would still be dishonest if I don’t talk about its small shortcomings. Firstly, it has a short shelf life, 2-3 days, and secondly, it is not suitable for baking; when heated, it begins to separate into oil and other components. But, by and large, this is nonsense, and I am sure that after preparing homemade mayonnaise in a blender once, you will not want to eat it with any other mayonnaise.

That's all for today. Good luck to everyone and have a great holiday mood!

Always have fun cooking!

No matter how many legends there are about the origin of everyone’s favorite spicy mayonnaise sauce, they are all united by the name of the French city of Mahon and, of course, their origin through French cuisine since at the end of the 18th century, a previously unknown and expensive sauce, which in those days only aristocrats could afford, strode across Europe to become the most fashionable sauce for cold appetizers. And already at the beginning of the 19th century, with the light culinary hand of the famous chef Olivier, a new version of mayonnaise appeared with the addition of mustard and a secret composition of seasonings, now lost forever. It is to mustard that modern mayonnaise owes its special piquant taste, airy tenderness, shelf life and ease of preparation. It was this version of mayonnaise that was called “Provencal sauce from Mahon” - mayonnaise “Provencal” - Provencal sauce.

Nowadays, the production of mayonnaise by industrial means, thanks to modern preparation technology and plastic packaging, has reached an unprecedented scale in terms of assortment, price, and “tartar” type fillers. But the same widespread use in its production of all kinds of additives and emulsifiers, storage stabilizers, all kinds of “E” increases the interest of home cooks in making mayonnaise at home, where only natural ingredients, because of its excellent taste and first freshness, even despite a significant reduction in its shelf life in the refrigerator.

Due to its boundless popularity, French mayonnaise sauce, having gone through many different culinary editions, determined by the unique taste of the authors and the purposes of its use, sometimes ceased to look like mayonnaise, for example, yogurt with the addition of spices and mustard or made from milk and without eggs, where its beloved, recognizable sauce name is still retained. Sometimes other products are prepared on the basis of mayonnaise. complex sauces- in his kitchen the owner is a chef...

The main products for classic real mayonnaise are fresh chicken eggs and excellent quality vegetable oil, originally olive oil, but in our country its availability was limited at certain times and refined sunflower oil was successfully used. The rest of the additives in mayonnaise are designed to form it taste characteristics. If you buy it in a store, they are listed in the ingredients list. If you are cooking home option mayonnaise, then you naturally manage the process of taste preferences at your own discretion.

Supporters home production mayonnaise unanimously declare that its only drawback is the expenditure of time, which is more than offset by its undeniable advantages in the end. As for reducing shelf life, you need to make enough of it to consume it quickly. You can prepare homemade mayonnaise using modern fashionable DEVICES or the old-fashioned way - an ordinary whisk. They say that for some reason it tastes better this way.

Mayonnaise prepared according to this recipe has a big drawback - you will never want to use store-bought. But all your salads will love it with all its ingredients, and your household and guests will immediately notice a pleasant taste difference.

Ingredients for making classic mayonnaise at home:

• fresh chicken egg yolk - 1 piece;
• olive oil - 100 milliliters;
• fresh lemon juice - 0.5 teaspoon;
• table salt - 1 pinch;
• granulated sugar- 1 pinch;
• ready mustard - 0.5 teaspoon.

According to the home recipe, prepare classic mayonnaise as follows:

1. Pour 1 fresh chicken yolk into a suitable container, observing very strict rules for disinfecting the entire egg, which should first be washed with soda or dishwashing detergent and vegetable detergent, dried with a paper towel and only then broken so that it separates into two halves, pouring from one into the other, pour the white first, and the remaining yolk into another bowl.
2. After the yolk, add salt, sugar and add the prepared mustard so that the whole mass is whipped to a fluffy consistency, gradually adding small doses of olive or sunflower oil, or maybe in half the proportion of both.
3. The proper process for whipping homemade mayonnaise is to make sure it is not too fast and not too slow. As soon as the whole mass becomes fluffy, light, and not white and sticks to the whisk, you should stop there.
4. For greater lightness of its tone and nobility of taste, add a small amount of lemon juice or apple cider vinegar. Some people like to substitute balsamic vinegar.

We remind you that homemade mayonnaise, which does not contain storage stabilizers, needs to be stored for a very short time and strictly in the refrigerator - the product is perishable.

The method of preparing mayonnaise from a whole fresh chicken egg takes into account the fact that some housewives prefer to beat its ingredients using modern kitchen appliances: a mixer, a blender, with which the entire procedure for preparing this salad sauce will take no more than a few minutes.

Ingredients for making mayonnaise from whole fresh eggs:

• fresh chicken egg - 1 piece;
• refined sunflower oil - 150 milliliters;
• mustard - 0.5 teaspoon;
• fresh lemon juice - 1 tablespoon;
• table salt - 0.5 teaspoon;
• granulated sugar - 0.5 teaspoon.

According to a homemade recipe, mayonnaise from whole fresh chicken eggs is prepared as follows:

1. Pour a whole raw egg into a suitable container, add all the ingredients except oil and lemon juice and use a blender to begin the process of beating them.
2. While whipping, add vegetable oil and at the end add lemon juice, and the mayonnaise, having acquired a light fluffy form, is completely ready.

Keep refrigerated. Connoisseurs of haute cuisine claim that this high-speed method of whipping mayonnaise worsens its taste.

Homemade milk mayonnaise recipe

Mayonnaise made from milk also has its place. During the process of whipping, milk in contact with other recipe ingredients becomes truly thick, without losing any of its taste compared to its traditional varieties.

Ingredients for making mayonnaise from milk:

• natural milk, fat content 2.5% - 150 milliliters;
• sunflower oil - 300 milliliters;
• mustard - 2-3 teaspoons;
• salt and granulated sugar - to taste.

According to a homemade recipe, prepare mayonnaise from milk as follows:

1. Pour milk at room temperature into a deep container, add sunflower oil there and beat with a mixer until a thick emulsion is formed.
2. Add all other ingredients to the resulting mixture: salt, granulated sugar, mustard and lemon juice and continue beating for 5 seconds.

And milky, egg-free, pleasant mayonnaise will not be inferior in appearance or taste to its classic version. How is this suitable for those for whom eggs are contraindicated for some reason?

Homemade mayonnaise with quail eggs

To many, this type of mayonnaise will seem simply curious, but true connoisseurs of this famous sauce assure that it acquires a special taste, and the benefits of quail eggs, which do not burden our body with excess cholesterol, have long been recognized by everyone.

Ingredients for making homemade quail egg mayonnaise:

• quail eggs fresh - 6 pieces;
• sunflower oil - 150 milliliters;
• ready mustard - 1/2 teaspoon;
• granulated sugar - 1/2 teaspoon;
• lemon juice - 1 tablespoon;
• ground black pepper - 1 pinch;
• fresh herbs - according to preference;
• table salt - 1/2 teaspoon.

According to the home recipe, prepare mayonnaise with quail eggs as follows:

1. In a blender, beat eggs, salt, granulated sugar, pepper and mustard for 1 minute until smooth and fluffy.
2. Continuing to beat, gradually pour sunflower oil into it until the sauce thickens.
3. Pour lemon juice into the resulting sauce, continue whisking, add finely chopped fresh herbs. Mayonnaise is ready.

The finished mayonnaise should be placed in the refrigerator to cool and thicken. If it is not completely used, then continue storing it again in the refrigerator.

This recipe for homemade mayonnaise differs from the classic one in the increased amount of vegetable oil, which makes it fluffy and thick. Chicken eggs should be fresh and have bright yolks.

Ingredients for making simple homemade mayonnaise:

• chicken egg - 1 piece;
• vegetable oil - 250 milliliters;
• ready mustard - 1 teaspoon;
• lemon juice - 1 tablespoon;
• granulated sugar - to taste;
• table salt - to taste;
• ground black pepper - to taste.

By simple recipe Prepare homemade mayonnaise like this:

1. Break a fresh egg into a deep bowl and beat it with a blender or, better yet, a mixer, adding vegetable oil in a thin stream. Add the next minimum portion of butter after the previous portion has been completely whipped, while gradually increasing the mixer speed to maximum.
2. As you beat, the mass of the sauce will change in color, become thick and homogeneous, and you need to continue beating until you get the mayonnaise consistency you need. If the mass seems runny, add a little more vegetable oil and continue the beating process until the desired consistency.
3. It's time to add ground black pepper, ready-made mustard, lemon juice, granulated sugar and table salt according to your taste. Taste the resulting sauce - add what is missing and whisk again. Mix everything completely and use homemade mayonnaise for its intended purpose.

It is better to prepare any type of homemade mayonnaise in portions to fully use it, but if there is still some volume left, then store it strictly in the refrigerator and under the lid. In addition, adding mustard in this recipe is optional - it is important only for Provencal mayonnaise.

At first glance, most recipes for making homemade mayonnaise are very simple and similar - and this is true. Why doesn't everything work out well for some? Despite the simplicity of home-made production of this popular sauce, it is very important that all the ingredients for its preparation are fresh and always at room temperature so that the mayonnaise whips quickly and fluffily.

• To prepare spicy mayonnaise, ready-made mustard, most often recommended in recipes, should be replaced with fresh mustard powder, which will bring to it the desired spiciness and the real smell of natural mustard.
• To avoid some of the bitterness of homemade mayonnaise, it is better to add sunflower and olive oil in equal proportions. This will reduce the natural bitterness of the olive oil.
• The thickness of homemade mayonnaise is determined by the amount of sunflower oil poured in when whipping it and the intensity of whipping - don’t be afraid of the thickness. This can be corrected by adding a small amount of water at room temperature to the sauce and then stirring the entire mass.
• We remind you about the permissible shelf life of homemade mayonnaise in the refrigerator: no more than 4 days. Taking this into account, make this amount homemade sauce mayonnaise so that it is all used within the specified period.
• If you had to make mayonnaise from eggs with pale colored yolks, from which the mayonnaise will turn out whitish, then you can tint it by adding one pinch of ground turmeric, but do not overdo it - the color may turn out too bright yellow.

Special requirements for vegetable oil - the main ingredient of any mayonnaise. The best option is unrefined, cold-pressed (extra virgin) olive oil; extra virgin olive oil and refined sunflower oil are also acceptable.

• Add minimal salt and preferably extra salt or regular table salt, finely ground. Sugar also cannot be overdosed and it is better to use powdered sugar.
• To acidify homemade mayonnaise, you can use fresh lemon juice or table vinegar, as indicated in the recipe. Mustard is an optional ingredient, not for everyone, but also for creating “Provencal” mayonnaise.
• Various additives can be added to ready-made mayonnaise: finely chopped pickled cucumbers, olives, olives or spices according to preference.

Due to the fact that the ratio of the products given in the recipes is quite approximate, you can enhance its flavor intensity by doubling the portion of eggs, but in this case you can store it for no longer than 1 day. An increased amount of vegetable oil extends these periods to 2-3 days.

If you start making homemade mayonnaise regularly, you will independently understand all the secrets of its production in the conditions of your kitchen and you yourself will give instructions on this matter. good advice newbie acquaintances. The most valuable thing is that you will receive a wonderful and natural sauce without artificial additives or stabilizers, which will only bring health benefits and will allow you to cook delicious everyday and holiday dishes with it.

You have the opportunity to experiment with options for preparing homemade mayonnaise according to your preferences or use the advice of leading European chefs, for example, Mr. Delia from England, who offers very interesting options for mayonnaise additives:

Adding your favorite seasonings to basic mayonnaise enriches it with a variety of flavors. For fried foods Mayonnaise with the addition of chili pepper is very good, so add a little jalapeno stigmas to it, mixing everything vigorously. Adjust the spiciness of mayonnaise with the dosage of the additive. By adding dried tomatoes crushed in a blender to mayonnaise and stirring until smooth, you will get a great sauce for mushrooms, macaroni and cheese. A mixture of homemade mayonnaise with dried, grated basil is good as a seasoning for ham, rice and seafood.

It is good to add a mixture of mayonnaise with fresh chopped horseradish to juicy real roast beef. It will also go well with ham, smoked red fish and our popular herring. Adding a reasonable amount of grated boiled beets to mayonnaise will give a bright tone to this sauce, which will decorate, for example, light white fish dishes.

To prepare celery mayonnaise, which is perfect for all meat and fish dishes, you need to boil the celery root, peel it, chop it on a fine grater and add its allowable volume to the mayonnaise while stirring. Adding curry to homemade mayonnaise will make homemade mayonnaise a universal and beautiful sauce - it will go well with all products from a range of vegetable and meat snacks of all kinds. The list of additives in homemade mayonnaise is rich and varied: garlic, onion, dill, tarragon, dill, tomato paste, gherkins, capers, Orange juice, herring and avocado pulp, black and red caviar, as well as all aromatic ground herbs. This list is open - you can continue it with your own experiences and achievements in the refinement of the taste of this wonderful sauce.

Possible mayonnaise options for those suffering diabetes mellitus, when sugar is excluded from its ingredients. For vegetarians, eggs are excluded from mayonnaise. Food industry Already produces mayonnaise for fasting people without eggs and without milk. Perhaps the highest advantage of homemade mayonnaise, due to the freshness, naturalness and high quality of its ingredients and its own freshness, is that such a product can be included in small doses in baby food.

Mayonnaise is an integral part of our culinary culture. It is impossible to imagine many dishes without it, including salads. We all understand that store-bought sauces are filled with harmful ingredients and all sorts of preservatives. Therefore, we are not lazy and do everything with our own hands at home. Moreover, making it at home is easier than steamed turnips).

The original recipe consists of: raw egg yolks, vinegar, vegetable oil, salt and spices. Most often, the recipe also includes mustard; this type of sauce is called Provencal.

Mayonnaise itself consists of 60-80% vegetable oil, which does not contain cholesterol. But the composition classic recipe includes chicken eggs that contain it. Therefore, for those who do not eat them due to cholesterol or other dietary beliefs, I have compiled a separate selection of egg-free recipes here.

Well, for those who are not afraid of cholesterol - 11 different recipes for every taste. From them you can definitely choose what you like.

It is important to remember that mayonnaise prepared at home can only be stored for a few days in the refrigerator. it contains perishable raw eggs.

In this recipe we will share a secret that will help you stop being afraid of using raw eggs. A delicious sauce is prepared in a matter of minutes from simple ingredients and turns out very tender and airy.

• Egg – 1 pc.
• Salt, sugar - 1/4 teaspoon each
• Vegetable oil – 150 ml.
• Table mustard (ready) – 1/2 teaspoon
• Lemon juice – 1 tbsp. spoon

1. Pour boiling water into a deep bowl and place the egg in it with a spoon for 1 minute. After this, transfer the egg to ice water to stop the protein coagulation process.

Attention: in order not to be afraid to use raw eggs, place them in boiling water for 1 minute.

2. Break the egg into a blender bowl, add salt, sugar, mustard, beat the egg for 15-20 seconds.

3. Without stopping the whipping process, begin to add vegetable oil to the bowl in a thin stream. Beat for about 30-40 seconds more.

4. Only after the mass begins to thicken, add lemon juice and beat for another 5-10 seconds. The sauce is ready. Bon appetit!

How to make delicious mayonnaise with quail eggs

Mayonnaise is easy to prepare at home. And we ourselves can give them any taste we like, using our favorite seasonings and quality products.

The peculiarity of this recipe is that instead of chicken eggs we will add quail eggs. Quails are not infected with salmonellosis. Their body temperature is several degrees higher than that of chickens, so the likelihood of quail contracting this disease is much lower. At least that's what the internet says. Although, just to be sure, I also keep quail eggs in boiling water. Salmonella die at a temperature of 60° C.

To prepare we will need:

• Quail eggs – 6 pcs.
• Salt, sugar - to taste
• Mustard – 0.5 teaspoon
• Wine vinegar – 0.5 teaspoon
• Red and black pepper, sesame – a pinch
• Cold pressed olive oil – 1 teaspoon
• Olive oil – 2 tbsp. spoons

1. Crush red, black pepper and sesame seeds in a mortar.

2. Break the eggs into a blender, add mustard, vinegar, salt, sugar and beat.

3. Continuing to beat in a thin stream, add oil.

Below you can watch a detailed video recipe for making mayonnaise with quail eggs.

The dish is ready, bon appetit!

Cooking in a blender with citric acid

If you don’t have lemon on hand to make your favorite homemade mayonnaise, you can safely replace it with citric acid.

To prepare we will need:

• Egg – 2 pcs.
• Salt – 1 teaspoon
• Sugar – 2 teaspoon
• Vegetable oil – 400 ml.
• Mustard – 1 teaspoon
• Warm water – 2 tbsp. spoons
• Citric acid – 1/4 teaspoon

1. Dissolve in warm water citric acid. We wait for all the crystals to dissolve, because... If they get into the oil undissolved, they will remain crystals.

2. Pour our solution into a blender cup and carefully beat the eggs into it so that the yolk does not break.

Attention: eggs must be at room temperature.

3. Start beating the eggs and adding mustard to them. Add oil in a thin stream so that the total volume of liquid in the blender glass is 500 ml. The mass will increase in volume, keep this in mind when choosing the container in which you are going to cook.

4. Beat until thick. This mayonnaise can be stored in the refrigerator for several days in a closed container.

Try it, you will succeed!

How to make homemade mayonnaise with sour cream

In this recipe we prepare a sauce based on sour cream or yogurt. Yeah, it's not real, no classic version preparation, but this does not make it any less tasty. A great sauce alternative for those who don't eat eggs.

This sauce is delicious for dressing salads, serving with grilled vegetables, noodles, potatoes and many other dishes.

Also, this recipe does not require a blender.

To prepare we will need:

• Salt – 1/2 teaspoon
• Sugar – 1/2 teaspoon
• Ground pepper – 1/2 teaspoon
• Olive oil – 2 tbsp. spoons
• Soft, aromatic mustard – 1 teaspoon
• Mustard with grains – 1 teaspoon
• Sour cream or yoghurt 8% fat – 400 ml.
• Lemon juice – 1/2 teaspoon

1. For the base, use sour cream or full-fat yogurt without flavorings or additives.

2. Add two types of mustard to the base: one is not spicy, aromatic, and the second is in grains.

3. Add lemon juice or any vinegar, sugar, salt and black pepper. Mix all ingredients with a spoon.

4. At your request, you can add your favorite flavoring and spicy additives to this sauce. It can be horseradish, herbs, turmeric, paprika, any spices and herbs, garlic.

This homemade mayonnaise or sauce can be stored in the refrigerator for a week.

Be healthy!

Very tasty recipe with avocado

What kind of mayonnaise should I eat so as not to go on a diet later? After all, the calorie content of a regular one will be 600-700 kcal. in 100 gr. For you now, a recipe for slim women. Delicious sauce For unforgettable taste your dishes!

In general, watch the video below detailed recipe with the inimitable master chef Marco Cervetti.

To prepare we will need:

• Lemon juice – 1/2 pcs.
• Boiled rice – 2 tbsp. heaped spoons
• Avocado – 1 pc.
• Flaxseed oil – 2 tbsp. spoons

1. For cooking, use ripe avocado fruits. Cut them in half and place the pulp in a blender bowl.

2. We need soft rice; unpolished rice is not suitable for us. Boiled rice add to the blender after the avocado.

3. Squeeze lemon juice there. Be careful not to accidentally get lemon seeds into it, they will taste bitter.

4. Add vegetable oil: flaxseed or your favorite.

5. Whisk everything and get a vitamin-rich, healthy sauce.

There is no need to worry about salmonella or allergies with this sauce. It can be used for sandwiches, salads, vegetables.

Cooking Provencal in a blender with vinegar

Well, sometimes you can give yourself the freedom to eat calories, but on condition that they are unusually tasty calories.

To prepare we will need:

• Egg – 1 pc.
• Salt – 1/2 teaspoon
• Sugar – 1 teaspoon
• Vegetable oil – 200 ml.
• Olive oil – 50 ml.
• Table mustard – 1/2 teaspoon
• Lemon juice – 1 tbsp. spoon
• White vinegar, wine – 1 teaspoon
• White pepper (optional)

1. Pour the egg into a blender glass, being careful not to break the yolk.

2. Add vegetable and olive oil. Olive oil should be no more than 1/4 of the volume of the rest of the vegetable oil.

3. Then add salt, sugar, white pepper, mustard and vinegar (apple, wine, regular) or lemon juice.

4. Immerse the blender in the glass with the ingredients to the very bottom, covering the yolk with it. Turn it on at high speed and do not raise it up until half of the liquid turns into an emulsion.

5. Then you can lift the blender in the glass and continue beating until a thick mayonnaise is formed. It is advisable to use a blender of good power.

The result is a rich Provençal.

Homemade mayonnaise with milk

Another recipe without raw eggs. It is prepared with milk and yogurt. Take note and cook for a change.

The consistency of this sauce is the same as regular sauce, but it tastes lighter.

To prepare we will need:

• Mustard – 1 teaspoon
• Salt – 1/2 teaspoon
• Milk – 100 ml.
• Vegetable oil – 200 ml.
• Apple cider vinegar – 1.5 tbsp. spoons
• Unflavored yogurt – 150 ml.

1. In the recipe, you must strictly observe the proportion: 2 parts butter to 1 part milk.

2. It is better to use odorless vegetable oil. Combine butter and milk in a blender bowl and beat.

3. Add apple cider vinegar or any other vinegar, mustard and salt to the resulting thick mass. Beat a little more with a blender.

4. Very simple and quick recipe mayonnaise, it tastes like store-bought mayonnaise.

5. You can add yogurt to the finished sauce to reduce calories and make the taste more varied. Mix with yogurt using a spoon.

If you wish, you can add herbs, garlic and all your favorite ingredients.

The most delicious recipe for making mayonnaise without eggs

Hearty sauce with vegetable protein. Again, a recipe without eggs, which tastes practically no different from the usual one - based on beans.

For those who are afraid of beans due to gas formation - advice:

1. First, rinse the beans with cold water and soak them for 12 hours. For every glass of water, add about a teaspoon of lemon juice. The water should completely cover the beans.
2. Drain and rinse the beans.
3. Fill the pan with water 3 fingers above the level of the beans. The first water that boils must be drained, the beans should be rinsed and then boiled in new water. Salt at the end.

You need to work hard on the beans, but then nothing will ruin your day).

To prepare we will need:

• White beans, boiled or canned – 1 cup
• Bean decoction – 2 tbsp. spoons
• Mustard – 1 teaspoon
• Salt – 1 teaspoon
• Sugar – 1.5 teaspoons
• Lemon juice – 1 teaspoon
• Curry, white pepper, Provençal herbs - 1/2 teaspoon each
• Vegetable oil – 100 ml.

1. Pour the beans along with the broth into the blender bowl.

2. Use a blender to grind it to a puree. Add salt, sugar, spices, lemon juice and mustard.

3. Pour in vegetable oil. Beat the sauce with a blender until smooth. When testing for thickness, keep in mind that the sauce will thicken in the refrigerator. Bon appetit!

Video of making the most delicious mayonnaise

In this recipe we will use only yolks; the remaining whites can be used for an omelette. Based on the quantity of ingredients, the finished sauce is enough to prepare a large feast. You can take proportionally less ingredients: as much as you need.

It is not recommended to store homemade mayonnaise in the refrigerator for a long time; raw eggs are a perishable product.

To prepare we will need:

• Eggs – 5 pcs.
• Lemon – 2 pcs.
• Mustard – 2 teaspoons
• Vegetable oil – 500 ml.
• Salt – 1.5 teaspoons
• Sugar – 2.5 teaspoons

Below you can watch a detailed video recipe. step-by-step preparation the most delicious homemade mayonnaise.

1. We use only yolks in the composition, pour them into the blender bowl. Immediately add salt, sugar, mustard and beat with a blender.

2. Use odorless vegetable oil in the proportion: 100 ml per yolk. vegetable oil.

3. Pour in the oil in a thin stream without stopping whisking.

4. Next you can add acid - lemon juice. After this, the sauce will lighten and turn into a thick mass.

We got it tight delicious mayonnaise! Bon appetit!

DIY Lenten mayonnaise

In this recipe we will prepare a starch sauce without eggs. Using starch will make it low in calories.

To prepare we will need:

• Starch – 1.5 tbsp. spoons (can be corn or potato)
• Water or vegetable broth – 200 gr.
• Vegetable oil – 200 gr.
• Mustard – 1 teaspoon
• Sugar – 1 teaspoon
• Salt – 1/2 teaspoon
• Lemon juice or vinegar – 2 teaspoons

1. Pour 2/3 of the entire liquid (water or vegetable broth) into a ladle and put it on the fire to bring to a boil.

2. Pour starch into the remaining 1/3 of the liquid and mix it thoroughly with a spoon to dissolve until smooth. Pour the dissolved starch into the boiling liquid.

3. Stirring constantly, brew jelly from starch. Cool the finished jelly to room temperature.

4. When the jelly has cooled, it will become quite thick in consistency. Pour it into a blender bowl, add salt, sugar, lemon juice, mustard and vegetable oil.

5. Lower the blender to the bottom of the glass and beat the jelly without lifting the blender from the bottom for at least 1 minute, until the mass turns into a homogeneous, white emulsion. If you raise the blender too early, the mayonnaise may separate.

If suddenly your mass does stratify, you need to brew a new portion of starch, cool it, and add it to the previous stratified mass, and beat everything again with a blender.

Our mayonnaise sauce is ready.

Bon appetit!

Recipe for raw foodists from seeds

Seed mayonnaise? I don't think you expected this recipe. But in fact they make it from seeds vegetable oil- the basis for it. But you can wash these seeds, sort them out, and be sure that no debris other than seeds has gotten in there.

Sunflower seeds are very useful product! 100 grams contain more than 130 percent of the daily value of tocopherol (vitamin E), which is needed to support the functioning of the heart and blood vessels, clarity of thought and the beauty of skin and hair.

If desired, you can add any spices, mustard, garlic to this sauce.

To prepare we will need:

• Sunflower seeds – 2/3 cup
• Lemon – 1/2 pcs.
• Salt - to taste
• Fresh any greens (parsley, dill, cilantro, arugula or other greens)

1. Wash the seeds with running cold water and soak them in water overnight. You can soak the seeds in the morning, it will even be better because... You can change the water several times throughout the day.

2. After 8-9 hours, wash the seeds. During this time they may even hatch and this is good. We put them to work.

3. Load the seeds into the blender bowl, add salt, add chopped fresh herbs and lemon juice. Pour in cold water to cover the seeds.

4. Using an immersion blender, grind everything until smooth.

5. You can season salads with this sauce or spread it on sandwiches. It is stored in the refrigerator for several days.

Excellent live food without heat treatment!

Try it. Bon appetit!

Mayonnaise is a creamy, finely dispersed oil-in-water emulsion prepared from refined deodorized vegetable oils with the addition of protein and flavor components and spices. This product is intended for direct consumption as a seasoning, mainly for cold dishes.

Raw materials. To obtain mayonnaise products in our country, they mainly use sunflower oil, and abroad - soybean, corn, peanut, cottonseed, olive, and sesame oils.

In the production of mayonnaise, various combinations of emulsifiers are most often used, which makes it possible to obtain highly stable emulsions with lower consumption of emulsifiers.

In our country, egg powder, which is a protein-phospholipid complex, is used as the main emulsifying component. Egg yolk forms the basis of the emulsion and affects its stability, consistency, color and taste of the finished product.

>The emulsifying effect of egg yolk or egg powder is determined by lecithin and other phospholipids, as well as membrane-forming lipoproteins: lipovitellin, lipovitellin and free proteins, phosphitin, livetin. The following types of egg products are used: egg powder, granulated egg product, dry egg yolk. The content of egg products in mayonnaise, depending on the recipe, ranges from 2 to 6%.

Good emulsifiers traditionally used in the production of mayonnaise are also skim milk, dry milk product SMP, whey protein concentrate, and buttermilk powder. The proteins of these dairy products interact with emulsified fats to form a natural complex of lipoprotein emulsifiers. Whey protein concentrate has high emulsifying properties and is widely used as a complete substitute for egg powder in the production of mayonnaise and low-calorie salad dressings.

Recently, vegetable proteins, most often soy, have been used as emulsifiers. In our country, the use of soy food protein, soy food base, and soy food concentrate is permitted.

An important problem is the stabilization of the emulsion. In the production of mayonnaise, hydrocolloids are used, the stabilizing effect of which is due to the formation of a three-dimensional network structure with an increase in the viscosity of the continuous phase. In addition, hydrocolloids can interact with emulsifiers and associate with them to form stable films at the interface. By chemical nature, hydrocolloids are polysaccharides.

The most widely used natural stabilizers in the production of mayonnaise are starch and modified starch. In our country, we use corn phosphate starch grade B. By esterifying starch with phosphates, a food thickener is obtained, which is characterized by the ability to dissolve in water and milk at room temperature to form a gel within 10 minutes. The consistency of the gel can vary from syrupy to thick and gelatinous.

To produce low-calorie mayonnaise in our country, maltin is used, which is produced from potato starch by partial enzymatic hydrolysis followed by heat treatment of the hydrolyzate. Maltin is an easily digestible carbohydrate that dissolves when its suspension is heated to 75-80 °C.

After cooling, it forms a gel of varying consistency depending on the concentration.

In Germany, in the production of sauces, they use “coolie” - a thickener obtained from starch and flour from Guar grains.

The method of acid hydrolysis produces starches, solutions of which are characterized by reduced viscosity. When potato starch is treated with monochloroacetic acid, carboxymethyl starch is obtained, which is characterized by a highly effective stabilizing effect in combination with dry milk and egg powder.

The most promising thickener and stabilizer for mayonnaise emulsion is sodium alginate, obtained from alginic acid. Alginic acids are found in brown algae and are synthesized by some bacteria. Salts of alginic acids dissolve in cold water to form viscous solutions. Alginates, like pectin substances, are of interest for therapeutic and preventive nutrition, as they help remove heavy metal ions and radioactive isotopes from the body.

Abroad, xanthan, which is a biopolysaccharide, is currently used to stabilize most salad seasonings.

Relatively accessible polysaccharides are gums and mucilages, which are widely used in the production of emulsion products. The most famous are gum arabic and tragacanth. According to the chemical structure, gums are classified as heteropolysaccharides, consisting of several monosaccharides, among which there may be one or more uronic acids.

Mustard powder is a flavoring additive, and the proteins it contains provide emulsification and structure formation.

Water, table salt, sugar, mustard, essential dill oil, ground black pepper, cumin, and extracts of spicy and aromatic substances are added to mayonnaise. Flavoring essences are added to sweet mayonnaise in accordance with the technical description.

In order to increase the resistance of low-calorie emulsion products to the development of undesirable microbiological processes during storage, preservatives are introduced into their composition, mainly salts of benzoic and sorbic acids.

Mayonnaise production. Mayonnaise is produced by batch and continuous methods.

Batch production consists of the following operations:

preparation of individual components of the composition;

preparing mayonnaise paste - dissolving the dry ingredients and mixing them until homogeneous. Dissolve the dry ingredients in two mixers: in one - milk powder and mustard powder, and in the other - egg powder. Water is supplied to the first mixer at a temperature of 90-100 ° C, a mixture of powdered milk and mustard

kept at a temperature of 90-95 "C for 20-25 minutes, followed by cooling to 40-45 ° C. The mixture of egg powder is heated to 60-65 ° C, kept for 20-25 minutes for pasteurization and cooled to 30-40 "C (water is supplied to the second mixer at a temperature of 40-45 ° C). Then the mixtures from the two mixers are combined. The concentration of dry substances in mayonnaise paste for high-calorie mayonnaise should be at least 37-38%, for others - 32-34%;

preparing a coarse mayonnaise emulsion is carried out in large mixers equipped with metal devices with a low rotation speed. Paste, vegetable oil, a solution of table salt and vinegar or other acids are fed into a large mixer; homogenization of the emulsion in piston homogenizers at a certain pressure to avoid stratification of the emulsion.

Continuous production of mayonnaise on an automated line using votator-type heat exchangers, it consists of the following operations: prescription dosing of all components in the preparatory block; mixing the components and forming a mayonnaise emulsion for 15 minutes, deaerating the mayonnaise emulsion; heat treatment in the first cylinder of the votator at a temperature of 53-55 ° C; cooling the emulsion in the second cylinder of the votator to a temperature of 15–20 °C; homogenizing the emulsion in a homogenizer; packing and sealing cans; packaging jars.

Packed mayonnaise in glass jars for canned food with a net weight of 100-250 g; aluminum tubes coated inside with food varnish, net weight 50-250 g; paper bags with a polymer coating, bags, boxes and cups made of polymer materials, approved by sanitary and epidemiological supervision authorities, with a net weight of 35-250 g. By agreement with the consumer, for mass catering, retail trade and industrial processing, mayonnaise is packaged in glass jars for canned food with a net weight of 251 g - 10 kg.

Glass jars with mayonnaise are sealed with metal lids made of lacquered tin or aluminum, made of polymer materials. Packaged mayonnaise is placed with the lids up in wooden, reusable, corrugated and container cardboard boxes with a maximum load weight of 10-25 kg.

Marking consumer packaging must contain: trademark, name of the manufacturer and its address, name of mayonnaise, production date, shelf life and temperature, net weight, calorie content, fat content, GOST designation. Each unit of transport container is marked with a handling sign and marking that characterizes the product: trademark, name of the manufacturer, its address, name of the mayonnaise, net weight or number of packaging units, net weight of the packaging unit, production date, batch number and GOST designation.

Mayonnaise should stored in warehouse, commercial refrigerated premises or in refrigerators at a temperature not lower than 0 ° C and not

above 18 "C, with a relative air humidity of no more than 75%. It is not allowed to store mayonnaise under direct sun rays. The guaranteed shelf life of mayonnaise of a specific product range is contained in the technical description, but does not exceed 30 days at a storage temperature of 0-10 ° C, 20 days at 10-14 ° C and 7 days at 14-18 ° C. Shelf life of low-calorie mayonnaise at the same temperatures for 20, 15, 5 days, respectively.

Mayonnaise is produced by batch and continuous methods. The emulsion is prepared using cold (at room temperature) or hot (the components are added to water heated to 90-100 °C) methods.

Features of the introduction of components. To prepare high-quality mayonnaise emulsions, you need to know certain features of introducing components. To obtain a high-quality emulsion, the emulsifier, stabilizer and thickener (if the latter are used in the recipe) must first be dissolved in water and then added with oil.

Unlike stabilizers and thickeners, emulsifiers (egg or dairy products) are highly soluble in water, but it must be remembered that at temperatures above 65 ° C, egg whites denature and cannot perform a stabilizing function. Therefore, when hot technology When preparing mayonnaise, the emulsifier is introduced into a cooled mixture of stabilizer and thickener.

Stabilizers and thickeners are poorly dispersed in water and, when dissolved, can form lumps, the top layer of which becomes wetted and compacted, preventing water from entering. To avoid this phenomenon, the following technique is used: the stabilizer and thickener are first dispersed in a certain amount of oil, and the ratio of solid and liquid phase by weight is maintained as 1: 2. After this, the dispersed mixture is easily dissolved in the aqueous phase, avoiding clumping.

Oil is added to an aqueous solution of emulsifier, stabilizer and thickener ready for emulsification. To form a fine emulsion, it is recommended to add oil either in a thin stream or in small doses. After the formation of a normal emulsion, sugar and salt are added to it, mixed, and after that (last) the remaining components are added: mustard, vinegar, flavorings, dyes, preservatives in accordance with the recipes. The components are added in the specified sequence in order to preserve the quality of the resulting emulsion as much as possible: sugar and salt, as strong hydrophiles, can interfere with the swelling of the stabilizer; vinegar added prematurely creates an acidic environment in which hydrolysis of the stabilizer and thickener can occur.

In the production of food emulsions such as mayonnaise, two preparation methods are used - cold and hot (sometimes it is called semi-hot, which is more correct from a technological point of view). There is also a type of semi-hot processing - the so-called coolie method.

With the cold method, all components are mixed at room temperature. This method is mainly used for the production of high-calorie mayonnaise (with a fat content of 70-80%).

When producing medium- and low-calorie mayonnaises using a cold method, it is necessary to strictly maintain the sufficiently low acidity of the product, observe the dosage of sugar and salt to obtain the optimal content of dry substances, and additionally add a preservative to increase the shelf life of the products.

The disadvantages of this method include the high acidity of the product, the presence of a preservative in the product and the need to use only water-soluble hydrocolloids and modified starches.

With the semi-hot production method, the main ingredients are added to water heated to 95 ° C; At the same time, they are pasteurized. Then the pasteurized mass is cooled to a temperature not exceeding 65 ° C, and only after that an emulsifier and oil are added to it. This production method eliminates the disadvantages inherent in the cold method (although it is still not recommended to sharply reduce acidity with this method). However, in the case of using native (and sometimes modified) starches, the thickening of the mixture occurs too early and when passing through the homogenizer, the gel is destroyed, the product turns out to be liquid and unstable in storage.

To prevent this phenomenon, they use the “coolie” method, in which only a solution of the thickener, starch, in small quantity water. The finished thickener is cooled and mixed with the remaining ingredients. The disadvantage of this method is that the formation of the emulsion takes place in an acidic environment, in the presence of salt and sugar. The process of preparing mayonnaise emulsions can be either periodic or continuous.

The periodic method of preparing mayonnaise emulsions has two important advantages: the relatively low cost of equipment, as well as the flexibility and stability of small-scale production.

Hot way mayonnaise preparation provides ample opportunities for organizing continuous high-capacity production. Most often it is used in technologies for medium- and low-calorie emulsions, which require a number of preparatory operations before the main emulsification process.

The batch production process of mayonnaise includes the following operations:

1. Preparation of the components included in the recipe.

2. Preparing mayonnaise paste. Dissolve the dry ingredients in two mixers: in one - milk powder and mustard powder, and in the other - egg powder. Water is supplied to the first mixer at a temperature of 90-100 °C, the mixture of powdered milk and mustard is kept for 20-25 minutes. at a temperature of 90-95 °C followed by cooling to 40-45 °C. The egg powder mixture is heated. steam up to 60-65 C and stand for 20-25 minutes. for pasteurization, and then cooled to 30-40 °C (water is supplied to the second mixer at a temperature of 40-45 °C). Then the mixtures from the two mixers are combined. The concentration of dry substances in mayonnaise paste for high-calorie mayonnaises should be at least 37-38%, for others - 32-34%.

3. Preparation of coarse mayonnaise emulsion. It is carried out in large mixers equipped with mixing devices with low rotation speed. The paste is first fed into a large mixer, then vegetable oil, a solution of salt and vinegar.

4. Homogenization of the mayonnaise emulsion in piston homogenizers at a certain pressure to avoid stratification of the emulsion.

The production of mayonnaise in a continuous manner on an automated line using Votator type heat exchangers consists of the following operations:

1. Prescription dosing of all components in the preparatory block.

2. Mixing the components and forming a mayonnaise emulsion (15 min.).

Classification and assortment of mayonnaises. Depending on the composition, according to GOST R 50174-92, mayonnaise is divided into groups: high-calorie with a fat content of more than 55%, medium-calorie - 40-55%, low-calorie - less than 40%.

In Europe, mayonnaise is used primarily for sandwiches and vegetable salads(in this case, lighter mayonnaises are preferable, i.e., low-fat), and Russians prefer to season meat and fish dishes what mayonnaise is used for With higher fat content.

Emulsion food products produced abroad are more diverse and have a different classification: mayonnaise; salad mayonnaise; dressings (oil content 20%). For example, according to German law, mayonnaise can be called an emulsion containing at least 80% fat. But these products have a high cost, so cheaper salad dressings are widespread in Germany.

mayonnaises and dressings (salad sauces) containing less oil and more water. It should be noted that the classification adopted in the West corresponds to the existing one there. culinary tradition, when it is customary to season salads with dressing or vegetable oils.

Assortment of domestic mayonnaises. The high-calorie group includes mayonnaises “Provencal”, “Provencal olive”, “Corn mayonnaise” and “Milk” with a fat mass fraction of at least 67%. “Provencal” is prepared from vegetable oil (not less than 65.4%), egg powder, skimmed milk powder, sugar, table salt, mustard powder, acetic acid. Milk mayonnaise contains a reduced mustard content and added whole cow's milk. These products, which have a delicate, slightly pungent taste without traces of bitterness, the smell and taste of mustard and vinegar, are used as a seasoning for salads, vegetables, fish and meat dishes.

The group of medium-calorie mayonnaises includes “New Provencal” (51% fat) and “Lyubitelsky” (46% fat), “Samara Lux” (41% fat). They have a reduced mustard content and have a delicate taste. This group also includes mayonnaises “Admiralteysky”, “With horseradish”, “Ostry”, which have good taste due to the introduction of flavoring additives.

Mayonnaises “Provencal light” (35% fat), “Provencal for salads” (36% fat), “Provencal for olive salads” (36% fat), “Morning” (36% fat) - low-calorie, in composition and taste characteristics close to Provençal. Currently, this is the most common group of mayonnaises produced by the domestic industry. “Orange”, “Honey”, “Raspberry” mayonnaises contain at least 35% fat and have a sweet taste with a hint of the corresponding essences.

Imported mayonnaise are presented on the Russian food market in a very wide range.

The raw materials for the production of imported mayonnaise are vegetable oils (mustard, olive, cottonseed, soybean, sesame), vinegar in combination with or without citric acid. At least 30% vegetable oil, vinegar, and starch are added to the sauces, which is pre-gelatinized and boiled. In order to increase the resistance of low-calorie emulsion products to the development of undesirable bacteriological processes when long-term storage they contain preservatives, mainly salts of benzoic and sorbic acids.

Salad and cheese seasonings with a mass fraction of fat of 40%, which have a sharp sour taste and creamy consistency, come from the UK.

The USA supplies mayonnaise with a fat mass fraction of 80%, salad and cheese seasonings with a fat mass fraction of 34 and 50%, a mildly pungent taste and creamy consistency.

Mayonnaise with garlic and seasonings comes from France, with a mass fraction of fat of 72 and 73%, creamy consistency, with flavors of garlic and onion.

From Germany - gourmet mayonnaise with a fat mass fraction of 83%, with a pasty consistency and delicate taste; “Altenburg Castle” (90%), “Remulande” (80%), “Béarnaise” sauces (20%) with meat flavor, French (25%) and Dutch (45%), spicy taste and liquid consistency .

Mayonnaises “Daivis”, “Calve”, “Bene Dectin” (70, 78 and 85%) and salad sauces (47%) come from the Netherlands.

Liquid seasonings for vegetables and salads (25 and 57%), dietary mayonnaise (37%), sandwich mayonnaise (50%), with salmon (35%), with horseradish (70%) are supplied from Sweden.

Viking (80%) and Mills (75%) mayonnaise comes from Denmark.

Quality of mayonnaise assessed by organoleptic physical and chemical indicators.

By appearance and consistency mayonnaise is a homogeneous, creamy product with a few air bubbles. The presence of particles of added spices, additives, and spot inclusions of mustard are allowed in accordance with the technical description for a specific mayonnaise. The color is white or creamy throughout the entire mass, with shades specified in the technical description for a specific mayonnaise. The taste and smell are pungent, corresponding to the description for a specific type of mayonnaise. Of the physico-chemical indicators, the mass fraction of fat, mass fraction of moisture, acidity in terms of acetic or citric acid, emulsion stability (percentage of unbroken emulsion) are standardized in % - 97% for low-calorie ones; 98% - for medium- and high-calorie mayonnaise. In addition, reference indicators and standards are provided: pH - 4.0-4.7; effective viscosity 5.0-20.0 Pa. With; mass fraction (%) of table salt and sorbic acid in accordance with the technical description for a specific name of mayonnaise.

Mayonnaise is packaged in glass jars weighing 100-250 g, tubes made of aluminum or polymer materials weighing 50-250 g, in glasses and jars made of polymer materials weighing 250-500 g, plastic buckets weighing 750-6000 g; plastic bottles weighing 900 g, in bags made of polymer materials weighing 100, 150 and 200 g. By agreement with the consumer for enterprises catering, retail trade and industrial processing, it is allowed to pack mayonnaise in glass jars weighing up to 10 kg.

Mayonnaise is stored both at the manufacturer and at the consumer in refrigerated rooms or refrigerators at a temperature of 0-18 ° C and a relative air humidity of no more than 75%. The guaranteed shelf life of mayonnaise of a specific product range is given in accordance with the technical description, but for any type does not exceed 30 days at a storage temperature of 0-10 °C, 20 days at a temperature of 10-14 °C and 7 days at a storage temperature of 14-18 °C WITH.

How to make delicious homemade mayonnaise? How to make sure that the sauce does not separate and beats well, so that it turns out thick and homogeneous? It’s very simple - you just need a blender, following the order of adding the ingredients and just 5 minutes of your time. Today you will learn how to make mayonnaise using a blender at home - step by step recipe and strict adherence to the advice guarantee results the first time!

Why is homemade sauce better than store bought?

Mayonnaise prepared by yourself differs from store-bought mayonnaise in its natural taste, special tenderness and lightness. Due to thickeners and starch, the purchased product is more viscous, its consistency is denser and heavier.

Homemade mayonnaise:

1. Natural and safe - contains only natural products, without flavor enhancers, “eats” and other chemicals;
2. Quick to prepare - it will take literally 5 minutes, that is, less time than a trip to the store will take;
3. Unique - its taste and consistency can be changed by each housewife at her own discretion.

It is better to prepare mayonnaise yourself, then you will definitely be sure of its composition and harmlessness to the body. And don’t worry about the shelf life - the sauce will last perfectly in the refrigerator for 3 to 5 days (than fresh eggs, the longer the shelf life).

Blender or whisk?

Making homemade mayonnaise using a blender is a pleasure! Just a couple of button presses, and the thick sauce can already be used to dress all kinds of salads, as a marinade or as a base for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.

Another thing is a blender. It will eliminate the need to stir food for a long time and persistently until smooth, whitened and thickened, and splashes will not fly throughout the kitchen. Even the simplest model, not equipped with high speeds and special attachments, will do. If there is no bowl for an immersion blender, then you can use other dishes - a tall glass or a container of small diameter, narrow and tall, with sides. It is very important that the “leg” of the device grips most of the dishes, then everything will whip up quickly and 100% will not separate.

Choose high-quality and always fresh products. Chicken eggs must be selected, from a trusted manufacturer, and must be fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it’s quite possible to use a whole egg, so that later you don’t have to think about where to put the remaining whites.

Mustard can be any kind, hot or mild, smooth or grains. It is more convenient to use the finished product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.

Lemon juice is ideal for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If you suddenly don’t have lemon in the refrigerator, you can replace it with table, apple or wine vinegar - the amount is selected individually, some of the vinegar can be poured in at the initial stage, and the rest at the very end of cooking, adjusting the acid to your taste. As a standard, 0.5 to 1 tsp is added to 1 egg. vinegar.

It is best to use vegetable oil as the main component, which must be refined and odorless. Olive oil has a special taste, so if you decide to add it to the sauce, then use it not as a base, but in a mix with sunflower oil: the ratio for 150 ml of sunflower is 50 ml of olive. Then the mayonnaise will not be too sharp, with a barely noticeable, noble bitterness in the aftertaste.

Three rules for delicious mayonnaise

1. Good mayonnaise can only be made from foods at room temperature, so don’t forget to remove everything you need from the refrigerator in advance.
2. Do not disturb the order of adding the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add butter at the very end.
3. Always add vegetable oil in small portions and only into a well-beaten egg mixture, then the mayonnaise will not separate.

The thickness of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you pour into it. The more oil you add, the thicker the sauce will end up. If you “overdid it” and the mayonnaise turned out to be too dense, you can dilute it with 2-3 teaspoons of boiled water.

Ingredients

• choice chicken egg 1 piece
• table mustard 1 tsp.
• sugar 1 tsp. incomplete
• table salt 1/3 tsp.
• lemon juice 1 tbsp. l.
• refined vegetable oil 200 ml

How to make mayonnaise with a blender at home

1. 
   Products should be warm, at room temperature. I wash large eggs with warm soapy water to remove the risk of salmonellosis. I beat it into the blender bowl (or into another narrow and tall container).
2. 
   I add salt and sugar. You will need 1 large pinch of salt, 1 small teaspoon of sugar.
3. 
   I put ready-made mustard from a jar - I add 1 heaped teaspoon. If you are cooking for the first time, then first add 0.5 spoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your taste.
4. 
   I place the immersion machine in the bowl so that the blender rests properly on the bottom. For what? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
5. 
   I start beating the mixture at low speed. All components will combine and a soft foam will form.
6. 
   I add lemon juice (or vinegar, but in smaller quantities). You can squeeze the lemon directly into the bowl, as long as there are no seeds in it. Beat again on low speed to combine the lemon juice with the other ingredients.
7. 
   As you can see in the photo, the amount of foam will increase, covering almost the entire blender stem. This means you can gradually add vegetable oil.
8. 
   Little by little, literally 1 tablespoon at a time, I pour in the oil, without ceasing to work with the blender. As soon as a portion of butter has combined with the beaten egg mixture, add the next one and so on until the sauce thickens - in general the process will take no more than 2 minutes.
9. I transfer the finished sauce to a gravy boat or a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.

This is the easiest homemade mayonnaise recipe. You can use a blender to prepare it with all sorts of additives: garlic, pepper, olives, capers, and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can turn out. Bon appetit!