Mayonnaise at home: diet, "lazy", author's and other variations of your favorite sauce

Mayonnaise is considered a traditional French sauce. His invention is attributed to cook Richelieu. The resourceful "chef" was able to cook a new dish of butter and eggs - the only products left in the British-besieged city of Mahon (hence the name). According to another version, the ancestor of the original mayonnaise is garlic sauce, which was prepared in ancient Greece. Modern housewives will easily repeat the recipe of the original mayonnaise and make a delicate sauce with their own hands, which can be consumed in pp.

Beneficial features

Natural mayonnaise contains products of plant and animal origin that are beneficial to health and are often used in cosmetology in the preparation of masks, conditioners, lotions. Mayonnaise made from fresh natural products contains vitamins, amino acids, trace elements. Useful properties of homemade sauce are presented in the table.

Table - Composition and nutrients of natural mayonnaise

Homemade mayonnaise: recipes

The French are reverent in making mayonnaise. It is believed that talent is required to create the perfect sauce. Nevertheless, even a novice housewife can master a step-by-step recipe for homemade mayonnaise.

Classical

Features. The classic recipe for healthy homemade mayonnaise is with mustard. The sauce is kneaded on the basis of separated yolks.

What is necessary:

• chicken yolk - two pieces;
• sunflower or corn oil - 250 ml;
• squeezed lemon juice - one tablespoon;
• ready mustard (pasta) - one teaspoon;
• spices, salt, sugar.

Stages

1. Beat together into a single mass of yolks, mustard, spices, salt.
2. Pour a little oil into the thickened mixture and mix.
3. Stirring continuously, gradually pour in small doses of oil.
4. Add the lemon juice, which will lighten the sauce and mix (can be left without lemon).

With quail eggs

Features. The quail eggs sauce is tender, lush and airy.

What is necessary:

• any vegetable oil - 150 ml;
• quail eggs - six pieces;
• mustard paste - 0.5 teaspoon;
• squeezed lemon juice - one tablespoon;
• dill or parsley - a small bunch;
• spices, salt, sugar.

Stages

1. Add mustard, spices to the eggs, salt and knead in one mass.
2. Introduce the oil gradually in small doses, without ceasing to mix.
3. Squeeze the lemon and add chopped herbs.
4. Beat well and let cool.

From boiled eggs

Features. This recipe does not include mustard and is prepared from yolks of boiled and raw eggs. It turns out a nutritious sauce without a sharp taste.

What is necessary:

• sunflower or any other vegetable oil - 200 ml;
• raw and boiled yolks - two each;
• chilled boiled water - 30 ml;
• squeezed lemon juice - 0.5 teaspoon;
• spices, salt, sugar.

Stages

1. Mash warm boiled yolks with a fork.
2. Mix the resulting mass with raw yolks and season.
3. Pouring a few drops of oil periodically, continue to whisk.
4. Squeeze the lemon juice and pour in with water.
5. Stir vigorously and cool.

Sour cream

Features. Homemade egg-free mayonnaise is suitable for people who suffer from allergic reactions to a chicken product. The eggs in the recipe are replaced by sour cream.

What is necessary:

• sour cream - 250 ml;
• vegetable oil from corn, flax or sunflower - 80 ml;
• mustard paste - two teaspoons (if powder, then 0.5 tablespoons);
• honey (light) - one tablespoon;
• squeezed lemon juice - one tablespoon;
• asafoetida, black pepper, shambhala - 0.5 teaspoon each;
• black (rock) salt - one tablespoon.

Stages

1. Mix sour cream, mustard, spices, salt.
2. Add honey and knead in one mass.
3. Keep mixing, gradually pour in oil.
4. Add spices if necessary.
5. Pour lemon juice, mix and refrigerate.

Cheesy

Features. Spicy cheese mayonnaise with garlic is perfect for french fries.

What is necessary:

• vegetable oil - 250 ml;
• an egg - two pieces;
• Ready mustard - one teaspoon;
• cheese - 40 g;
• garlic - one or two cloves;
• squeezed lemon juice - one tablespoon;
• sugar - 0.5 teaspoon;
• spices, salt.

Stages

1. Separately, grate cheese and garlic on a fine grater.
2. Add chopped garlic, mustard, spices to the eggs and mix.
3. Beat the sauce by adding a thin stream of oil.
4. When the mixture thickens, pour in the lemon juice and mix again.
5. Add cheese and knead a single mass.
6. Chill the sauce.

Lactic

Features. Delicate mayonnaise is obtained in milk. Vegans can try this recipe by replacing cow's milk with soy. It is prepared without sugar.

What is necessary:

• milk of 2.5 or 3% fat content - 150 ml;
• sunflower oil - 300 ml;
• mustard paste - two to three teaspoons;
• squeezed lemon juice - two tablespoons;
• spices, salt.

Stages

1. Use a blender to mix the butter and milk.
2. Add spices and mustard to the mixture.
3. When the mass thickens, add the lemon juice and mix again.
4. Cool and serve the sauce to the table.

Low calorie

Features. Mayonnaise contains 600-700 kcal, so it is proposed to reduce calories by eliminating milk and eggs. The recipe is considered lean and vegan: all components are exclusively of vegetable origin.

What is necessary:

• vegetable broth (boil carrots, celery, parsley root or another vegetable) - 0.5 cups;
• sunflower oil - 0.5 cups;
• dry starch - one tablespoon;
• mustard paste - 0.5 teaspoon;
• squeezed lemon juice - one teaspoon;
• spices, salt, sugar.

Stages

1. Divide the broth into two parts.
2. In the first part, dilute the starch, the second - set to cook.
3. When the broth boils, pour the portion with starch and cook, stirring constantly.
4. Remove the thickened mixture from the heat and cool.
5. Add mustard, lemon juice, spices.
6. Mix thoroughly until smooth.
7. Keep mixing, gradually pour in moderate doses of oil.
8. Chill and serve.

Cottage cheese

Features. This diet recipe is well suited to everyone who follows the figure, as it eliminates the main source of calories - oil. Oil-free mayonnaise is prepared on the basis of cottage cheese that is not solid, diluted with milk or sour cream (can be replaced with yogurt).

What is necessary:

• cottage cheese - 100 g;
• boiled yolk - one piece;
• Ready mustard - one teaspoon;
• spices, salt.

Stages

• Mash the yolk with a fork.
• Add mustard and grind.
• When adding cottage cheese in small portions, beat the mass.
• Season the sauce, mix thoroughly.

Fast

Features. A quick recipe for homemade mayonnaise is good because you do not need to separate the yolks for its preparation, and all the components of the future sauce are mixed in a blender.

What is necessary:

• vegetable oil - 150 ml;
• an egg (completely) - one piece;
• ready mustard (paste) - 0.5 teaspoon;
• squeezed lemon juice - one tablespoon;
• salt, spices, sugar.

Stages

1. In a blender at low speed, mix all the components of the future sauce.
2. When the mass thickens, transfer the finished mayonnaise to a jar and refrigerate.

10 cooking secrets

To properly prepare mayonnaise at home, you need to remember some of the nuances that will help you get the perfect sauce. Ten secrets are offered to the hostesses for a note.

1. Ingredient Temperature. If the sauce does not whip or it is difficult to achieve a uniform consistency, it means that products of different temperatures are used. For example, eggs are kneaded from the refrigerator with warm oil. The secret to quick mixing is the room temperature of all components.
2. Oil quality. It is best to use quality vegetable oil (refined or unrefined). Checking the oil for quality is easy at the store. If it visibly drains from the walls of the bottle, then this is a good product. Oil draining like water is best left in the store.
3. Using a Blender. Any recipe for homemade mayonnaise in a blender is prepared with a gradual increase in the power of the device. At first, at a low speed, the eggs are mixed for several minutes with seasonings, salt, mustard. Then, adding speed, oil is introduced in small doses.
4. Water addition. Mayonnaise can be thick. Steep mass is easily diluted with warm water (add a spoon to the desired consistency).
5. Sugar replacement. Sugar can be replaced with powdered sugar. Small grains will dissolve faster.
6. Thickness Adjustment. If the sauce is very liquid, it is recommended to add more oil, but it is worth remembering that this will increase the percentage of fat content. Also, the sauce may not thicken at high temperature in the room. In this case, it is necessary to cool the future sauce, and then continue mixing.
7. Replacing Lemon Juice. Lemon juice will replace any 9% vinegar (no more than one teaspoon per egg). It will give the mayonnaise a characteristic sour flavor.
8. Expiration Planning. To extend the life of the cooked sauce, you need to add more oil. If there is less oil than yolks, mayonnaise is nutritious, but stored for no more than a day.
9. Prevention of bitterness. The sauce can be made with olive oil. However, olive, unlike sunflower, is slightly bitter. So that bitterness does not interrupt the taste, it is recommended to add a few tablespoons of olive oil to the sunflower.
10. Beautiful colour. You can give the sauce a yellowish tint with a small amount of turmeric.

How to supplement, why submit

Surely gourmets are wondering how to make homemade mayonnaise to their taste and which sauce will complement a meat, fish or vegetable dish. Depending on the culinary preferences, you can add to the sauce:

• olives;
• hot pepper;
• pickled cucumbers;
• leaves of tarragon;
• rosemary;
• horseradish;
• capers;
• avocado (mashed potatoes);
• tarragon;
• curry.

Each mayonnaise has its own mayonnaise, which will make the food more refined. You can choose individual mayonnaise for different dishes:

• to fish - with basil, dill, parsley;
• to meat - with coriander, ginger, celery;
• to seafood - with olives, beets;
• to potatoes - with cheese;
• to roast - with chili peppers;
• to pasta and mushrooms - with tomatoes (dried);
• to roast beef - with horseradish.

Creating author's mayonnaise at home is not difficult. You can add herbs, spices, spicy seasonings to the classic recipe to give the sauce a spicy taste. You can mix the ingredients with a whisk, blender or mixer in 30-40 minutes. According to reviews, the main amount of time to complete cooking is set aside for the sauce to freeze in the refrigerator.

Reviews: “The main thing is that children can eat”

I tell you! 2 yolks from home chicken eggs or 10 from quail eggs, 0.5 teaspoon of sugar, salt, mustard - everything is mixed at the first speed of the combine or mixer (I have a Brown combine), then refined sunflower oil is literally added dropwise with a teaspoon of drops (200 ml) and without stopping to beat. The whole process of whipping this portion takes 3-4 minutes. I use beaters for whipping proteins, you can check the consistency by stopping the mixer and looking at the mass - it keeps its shape, a pleasant yellow color (if the eggs are chicken).

Totally happy, http://www.woman.ru/home/culinary/thread/3936408/

And I do this: one yolk, half a teaspoon of mustard, stir it, and then add, whisking, 100 ml of sunflower oil (using a mixer is easier). Pour about a tablespoon of lemon juice, add a tablespoon of sour cream (I take 20%), salt and add sugar to taste, and beat again. It is not too sour it turns out, and most importantly - without vinegar, children can eat)

lady cat, http://www.woman.ru/home/culinary/thread/3936408/

For the preparation of mayonnaise you will need 3-4 yolks, 200 grams of olive or refined vegetable oil, salt of 0.5 tsp. , sugar, one tsp, lemon to-ta or lemon juice, mustard (0.5 tsp). You can also add greens. Beat the yolks, then pour the oil in a thin stream, without ceasing to beat. When this mass becomes thick, carefully add salt, sugar (it is better to dissolve in a small amount of water), mustard and lemon to-that, well, or juice. If with greens, then we throw greens (we do all this without ceasing to beat!) Well, that's all! If desired, you can add garlic or horseradish. Proportions are given approximately since each lays down to the taste. And yet, pour the oil into the yolks very carefully, otherwise the mayonnaise will be oiled

Natalia30681, http://forum.forumok.ru/index.php?showtopic=56667

Just at home, the mayonnaise ended, I took a yolk, one teaspoon of Dijon mustard and about 100 g of peanut butter, first beat the egg and mustard with a mixer, then began pouring butter into a thin stream, at the end I added lemon juice and salt and beat it with the mixer again , it turned out very tasty, quickly and did not exfoliate.

Capra, http://forum.aromarti.ru/showthread.php?t=4247

Girls, I want to draw your attention to this: one - When making mayonnaise for the first time, pour 2 tablespoons of cold boiled water. 2 - If the mayonnaise seems thick, then you can add more cold boiled water directly to the finished mayonnaise, and beat it a little, or rather mix until smooth. 3 - Do not immediately add 4 or 6 tablespoons of water, otherwise liquid mayonnaise may result.4 - The reason for liquid mayonnaise may be not only a large amount of water, but also different sunflower oil. 5 - Experiment with one sort of oil and you will see it yourself.

Ljubovj pasecnaja, http://forum.say7.info/topic11428.html

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