There are a lot of recipes for making mayonnaise at home; some prepare it in a blender, while others do without it and use a regular whisk or mixer. What you use is up to you, but one thing I can say for sure is that homemade mayonnaise is less harmful and turns out no worse than in the store. The main thing is to do everything according to the steps and photos below.
This sauce will be in great demand if you are planning a feast or on New Year's Eve. For example, if you are preparing a salad or some dish that needs dressing.
Homemade mayonnaise using yolks
This is one of the popular ways to make mayonnaise at home. It is made in literally a few steps and turns out no worse than store-bought. It's perfect for dressing a chicken and pineapple salad or while making country-style potatoes.
Components:
- egg yolk - 2 pieces;
- vegetable oil - cups;
- vinegar essence 70% - 1/10 teaspoon;
- granulated sugar - teaspoon;
- salt - teaspoon.
Preparation:
First you need to mix salt and sugar with the yolks. For classic mayonnaise, you should always use 2 times more granulated sugar than salt. But the proportions can be changed to taste.
Now you need to gradually add vegetable oil and beat the yolks with it. First add a few drops, then a little more.
You need to increase the portion of oil gradually, otherwise the mayonnaise will not thicken. Each portion is thoroughly whipped.
As soon as the mayonnaise begins to thicken, you can add more, 1-2 teaspoons of vegetable oil.
Now you can acidify it with vinegar or lemon juice. The vinegar essence must first be diluted in water. After the vinegar, the sauce brightens a little.
This is how thick homemade mayonnaise should be. You can continue adding oil and whisking, then it will become even thicker.
You can put it in salad, soup, or simply eat it spread on bread.
Pea mayonnaise
Mayonnaise is made not only from vegetables and nuts. Very often it is made from peas, or rather from pea puree, which is cooked in advance. The technology for preparing this unusual product is as follows:
- Place two tablespoons of pea puree into a blender bowl.
- Add six tablespoons of plain water at room temperature. Beat well into a homogeneous mass.
- Pour olive oil into the bowl in small portions until a thick, light mass is formed. On average, it takes no more than 200 milliliters to prepare such mayonnaise.
- Add to the mayonnaise mixture one teaspoon of salt and sugar, half a teaspoon of ground black pepper, 2 teaspoons of dry mustard, 1 teaspoon of turmeric.
- Culinary experts advise adding a little wine vinegar and crushed garlic to the finished sauce.
- Once again, thoroughly beat the mixture, transfer it to a clean container and put it in the refrigerator.
- The finished mayonnaise according to this recipe turns out to be somewhat runny, but its taste is simply divine.
Homemade vegan mayonnaise is made with natural ingredients that are healthy. By preparing it, you will not only diversify the taste of your dish, but also maintain your health. Add delicious sauce to vegetarian borscht and top salads. You will not notice how this eating style will become the meaning of your whole life.
Recipe for homemade lean mayonnaise from beans - without eggs and milk
It’s hard to call it mayonnaise, it’s more of a sauce and it turns out amazing, tasty and vegetarian. It is prepared in the same way as homemade mayonnaise, but without milk and eggs.
Ingredients:
- Can of canned white beans
- Vegetable oil - 300 ml.
- Salt and sugar, half a teaspoon each
- Teaspoon mustard
- Two tablespoons of lemon juice
Instead of canned beans, white beans boiled until soft will work.
First, squeeze lemon juice from half a lemon through a strainer or just like that, but remove any seeds that get there.
We transfer the beans to a blender after draining the liquid from them, or to a convenient container if you cook using an immersion blender.
We start grinding it into a paste. During cooking, add salt, sugar and a spoonful of mustard. Pour in the oil in a thin stream, without stopping the process of whipping the mayonnaise. At the end, add squeezed lemon juice and swirl the resulting sauce again.
That's all, lean bean mayonnaise is ready. As you can see for yourself, you can prepare it at home in literally 5 minutes. Season any salads with it or spread it on bread.
Vegetarian sour cream mayonnaise - recipe
Place sour cream in a bowl. Add mustard to it. Add sugar, salt and black pepper. Stir. Vegetarian mayonnaise is ready.
Vegans should appreciate the incredibly healthy raw mayonnaise made from sunflower seeds.
Ingredients:
- Hulled sunflower seeds – 200 gr.,
- Lemon juice – 2 tbsp. spoons,
- Sugar – 1 teaspoon,
- Table mustard – 1 teaspoon,
- Cold boiled water for mayonnaise - about 0.5 cups,
- Spices: paprika, black pepper - a pinch,
- Salt - to taste
Classic recipe for homemade mayonnaise in a blender with mustard and lemon
Another classic way in which you can prepare mayonnaise at home and which you will be delighted with. And it’s also important that you can achieve any degree of thickness.
For example, if you need thick mayonnaise, you will have to add more vegetable oil or vice versa.
Preparation
First you need to decide in which container you will prepare the mayonnaise. We will do this in a regular half-liter jar; in fact, it is very convenient.
Break one egg into a clean container without separating the yolk from the white; you can use it without the white or add a few more yolks. They just give it a thicker consistency.
Salt the egg to taste, just be careful not to oversalt it. Add a spoonful of mustard on top - preferably not too spicy.
Take an immersion blender and start blending what’s in the jar. Stir a little and begin to pour in the vegetable oil in a small stream; this must be done without turning off the blender.
The next step is to add sourness to the mayonnaise; for this we use a little lemon juice, but there are options that use apple cider vinegar or regular vinegar. Be careful not to get any lemon seeds in it.
Using a regular spoon, mix everything and taste it. If there is not enough salt, add more or make it more spicy. It will only take you 2 to 5 minutes to prepare.
What to remember
It is absolutely possible to prepare dietary mayonnaise in a vegetarian way. Sauce without eggs can be no less tasty, and most importantly healthy!
It is best to prepare the dressing yourself at home. That way, you can get the most out of it. The vegan option is quite suitable for weight loss, as it does not contain animal acids.
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See you in the next article!
Eggless mayonnaise – this was probably my most awaited recipe! And I prepared it at 10 o’clock in the morning on the first day of the year, since my husband gave me a wonderful gift this New Year - a blender, which I had wanted for a very long time. Well, since I’m bragging, he also gave me a baking dish and a pan for pancakes - what could be better than that? Well, maybe the husband who gives all this... In general, it’s good for the people around me - they know for sure that they can give me dishes, all sorts of molds and bowls - they won’t be superfluous.
Ah, mayonnaise - I digress a little... You probably know that homemade mayonnaise without eggs can only be prepared using an immersion blender. I have not tried other options, but the described failures of other cooks do not inspire me. But I still had one question: should I use cold or warm milk? If you read different recipes, you will be able to see that some advise using only cold milk, while others only recommend warm milk. Trying to get to the bottom of the truth, I tried making mayonnaise in two ways, and you can read about the results at the end of the article.
Quantity
– 300 ml.
Cooking time
– 5 minutes (or 1 minute if you have all the products prepared).
Here's what we need:
- 100 ml milk;
- 200 ml vegetable oil (olive, sunflower or half and half);
- 1 tsp mustard;
- 1 tsp salt;
- 1-2 tbsp. lemon juice or vinegar*;
- 1/3 tsp. black salt**;
- 1/3 asafoetida***.
*add lemon juice half a tablespoon at a time until the mayonnaise thickens enough. Just note that lemon juice, unlike vinegar, is very noticeable, so be careful.
** black salt is a pink-colored Himalayan salt that, when added to dishes, gives them the smell of boiled eggs. It can be found in online stores. I highly recommend using it in homemade mayonnaise.
*** asafoetida replaces garlic and is an optional component of mayonnaise, just like mustard. You can add any spices to your taste.
Mix butter and milk in a bowl.
Beat with a blender.
Now add lemon juice or vinegar and whisk too. The mass will immediately begin to thicken and turn into real mayonnaise. All that remains is to add spices to taste, mustard and salt.
This mayonnaise can be stored for about a week, or maybe even longer.
Enjoy your meal!
Now I’ll tell you the secret of the experiment with milk temperature.
I used homemade milk, and my mayonnaise frothed in both cases.
But there was still a slight difference. With cold milk,
the mayonnaise thickened faster and with less lemon juice (the difference is about half a tablespoon), but when it stood in the refrigerator, it curdled a little. Although this was not noticeable in the salads.
But mayonnaise made from milk at room temperature
had a smoother structure. I also made it in two versions: the first with mustard - it stood and the whey separated a little, but easily mixed back; the second one remained just as smooth. If you season the salad with a second mayonnaise, it will release juice in a couple of days, but with the first it will stand for a long time.
Conclusion:
I liked it better with warm milk. Although sometimes cold mayonnaise is better. But many people write that they did not succeed with warm milk, although this depends on its quality. Therefore, the only thing I can advise you is to try it! Don't be afraid of spoiling your food. Homemade vegetarian mayonnaise without eggs is very tasty and, believe me, it is worth the time and effort.
And by the way, don’t forget to write to me about your results and samples – I’m always very interested!
PS
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Simple mayonnaise made from boiled yolks and milk
In fact, you can make mayonnaise at home in different ways. For example, it is not necessary to use raw yolks; you can also use boiled ones. If you are interested in this option, then watch this video recipe.
Instead of milk, you can use sour cream or unsweetened yogurt.
Finally, I would like to say that no matter what ingredients you use to prepare mayonnaise, it will always be better than store-bought. Don't be afraid to experiment with recipes and eat healthy.
Vegetarian soy mayonnaise - recipe
Pour the soy milk into a convenient glass or jar. Add sugar, salt, black pepper and mustard to it. For mayonnaise, you can use either mustard powder or ready-made table mustard. Pour in olive oil. Lower the immersion blender to the bottom of the glass (jar). Beat everything until smooth. Add lemon juice. Beat the mayonnaise again.
Alternatively, you can make vegetarian mayonnaise from tofu bean curd.
Ingredients:
- Tofu – 100 gr.,
- Salt – 0.5 teaspoon
- Sugar – 0.5 tsp,
- Mustard powder – 1 teaspoon,
- Lemon juice – 1-1.5 teaspoon,
- Sesame oil – 200 ml.,
