How to make mayonnaise at home. Homemade mayonnaise - simple and complex cooking recipes. Raw eggs - how to reduce the danger
What is true is true! After all, many people who are in a state of constant pursuit of an ideal figure deny themselves a lot. And these are not only flour pastries, sweet desserts and soda, but also other dishes that make our daily routine a little brighter. So it turns out that the organism, sitting on a diet, not only physically, but also mentally feels depressed.
Of course, there are a huge number of restrictions in food, from the rejection of sweets and ending with cruel "drying". We will focus on the most, in our opinion, the most human of them - the Dukan diet ("Attack" is its first stage) and try to create a truly magical dish with which you will quickly forget about the hardships of a strict diet.
What are they talking about here?
First, it is worth bringing you up to date. If you have been studying this topic for a long time, then just skip this paragraph and move on to the next one, but for those who are not familiar with this technique, we will ask you to linger a little.
The Dukan diet ("Attack" - its initial and most rigorous stage) is a complex of protein nutrition aimed at losing weight by breaking down fats with special amino acids obtained from food. In fact, it is better to call this whole technique a balanced nutrition system, because during weight loss a person does not limit himself to food, but simply carefully, correctly selects the type and amount of the product.
Thus, we hope that you have at least a rough idea of \u200b\u200bthis diet, but today we will not talk about that. In this article, we will tell you how to make Dukan mayonnaise, the recipe for which you will find below. Indeed, this sauce will make the process of losing weight even better!
List of ingredients
To prepare Dukanovsky mayonnaise, we do not need anything special. Therefore, we are sure that you can find all the necessary components in the kitchen and start the cooking process as soon as possible.
- Boiled yolk - 2 pcs.
- Low-fat kefir - 3 tbsp. l.
- Fat-free cottage cheese - 3 tbsp. l.
- Lemon juice - 3-5 drops.
- Mustard - 1 tsp
- Salt, pepper - to taste.
Mayonnaise according to Ducan: a recipe without oil
"Attack" - the stage of the diet, which is the most difficult to endure. But even at this stage, you can eat such mayonnaise. When all the ingredients are ready, you can start cooking. As you may have noticed, our composition does not contain oil, which is usually added to make the sauce elastic, and in this case, cottage cheese plays its role. But if you want to make mayonnaise with butter, then you can find its recipe below.
- Prepare the eggs in advance by boiling them well, peeling and cooling. Separate the protein and yolk, leaving only the part we need.
- We take the cottage cheese and put it in a deep bowl, where we grind it with a blender to a paste-like mass so that all the lumps are removed. Add the yolks to the cottage cheese, after which we again use the blender.
- Add the remaining ingredients and mix everything together with a blender or mixer. Before control mixing, everything should be tasted to make sure the amount of salt and pepper. The finished mass should be whipped for about 10-15 minutes more to saturate it with oxygen and give it elasticity and fluidity.
- After the elapsed time, pour the sauce into a convenient dish, in our case it is a screw jar, and put it in the refrigerator for a couple of hours. During this time, the whole mass will be thoroughly saturated with spices and transformed into a thick, but at the same time lush mass.
What is needed again
The following recipe will require almost identical ingredients, except for the added oil. It is because of him that the main proportions change, so we give you another list of ingredients that will help you not to get confused and understand well when preparing a delicious mayonnaise sauce:
- Raw yolk - 2 pcs.
- Low-fat cottage cheese - 200 g.
- Lemon juice - 5-10 drops.
- Mustard - 1 pc.
- Salt, sugar, pepper - to taste.
- Olive oil - 2 tbsp. l.
Recipe with butter
If you have already passed the first stage of the Attack diet and proceeded to the next one, then you are already allowed to use vegetable oils. That is why this version of the sauce is not suitable for all readers, you can read another recipe, without oil, a little higher.
And we will begin to create mayonnaise, which will also be inferior in taste, but will even more resemble a product forbidden for all those who are losing weight:
- Raw yolks are separated from proteins and poured into a large bowl, where in the future we will mix the sauce. To them we add a spoonful of mustard, salt to taste and a pinch of sugar to balance the taste of the future dish. Thoroughly mix this mass with a blender until a homogeneous consistency is obtained.
- Add cottage cheese and vegetable oil (it is very important that it is vegetable oil, since this option is the most useful and harmless compared to others). Again, mix all the ingredients in a container until smooth.
- At the end, when the necessary consistency has already been reached, add lemon juice, finally knead the mayonnaise and transfer it to any dish convenient for you. After that, the sauce should be allowed to cool and brew well in the refrigerator for a couple of hours, and then you can safely use it in the preparation of various dishes and snacks.
Summing up the results
So, quickly and at no extra cost, we have prepared a delicious sauce that will certainly not harm your figure. Delicate, economical mayonnaise (you can eat it on Dukan) really lived up to all expectations.
Firstly, it was very simple, since we did not use anything other than a blender. This means that we only needed the most basic cooking skills, which most of all people certainly have, and Dukan's mayonnaise is an affordable recipe.
Secondly, it is worth mentioning the value for money. We are not talking about a store product at all, since most of the taste, color and consistency is achieved through various flavors, additives and preservatives. Of course, the price of some options is really good, but how much disrespect does it take to poison your body for the sake of monetary gain?
Our option is Dukan mayonnaise, the recipe of which was analyzed a little higher, - the most optimal combination of high quality and low price.
In addition, the holidays are coming soon, which means that you will suddenly need various salad dressings, all kinds of snacks and side dishes, the taste of which you can only improve with the help of healthy and fragrant sauces you have prepared!
Everyone who has lost weight with the help of diets knows: if you have extra pounds, mayonnaise is prohibited. But how to exclude such a delicious sauce from the diet? Fortunately, while following the Dukan diet, mayonnaise is included in the list of dishes allowed for consumption. In appearance and taste, it does not differ from store-bought sauce, provided that it is prepared according to special recipes.
Is mayonnaise allowed on the Dukan diet?
Is it possible to use mayonnaise from the store on the Dukan diet? Judge for yourself - 100 g of Provencal mayonnaise, which is bought in a store, contains from 50 to 72 g of fat, and the calorie content is 624 kcal! If you are trying to lose weight, with such indicators, the product is prohibited. However, for fans of the popular sauce, there is a way out - to cook at home a dietary product that is allowed by the rules of the Dukan diet.
To diversify the menu on the Dukan diet, cook your own diet mayonnaise
How to use a homemade product during the diet phases
On "Attack"
The first phase of the Dukan diet - "Attack" - involves the use of only protein foods. At the same time, vegetable oils are excluded, so the composition of homemade mayonnaise at the “Attack” stage includes vaseline oil, which is unusual for a daily diet. Why is it recommended at this phase of the diet?
- Contains no calories.
- Not absorbed by the body.
- It has a mild laxative effect, which is relevant at the first stage of a protein diet.
Vaseline oil sauce must not be heated, the product will become inedible. They are consumed only cold with second courses, sandwiches.
Cooked mayonnaise with vaseline oil is used only cold On the cruise
Vegetables are allowed at the “Cruise” stage, so vaseline oil is replaced with vegetable oil, preferably olive oil. The list of ingredients includes lemon juice, herbs and spices will improve the taste of the sauce.
Some recipes for making mayonnaise at home use ready-made mustard. For the "Attack" and "Cruise" stages, we recommend taking mustard powder, since mustard from the store contains sugar.
During the "Cruise" phase of the Dukan diet, olive oil and lemon juice can be added to homemade mayonnaise. On "Fixation" and "Stabilization"
When compiling the menu for the last phases of the Dukan diet, chicken yolks are added to the composition of homemade mayonnaise along with proteins, purchased mustard is allowed. Spicy sauce will make the addition of hot tomato seasonings, herbs.
Dukan recipes with photos and videos
Pierre Ducane lost a lot of weight on his diet Recipes for "Attack"
The duration of the "Attack" stage depends on the number of extra pounds Classical
Ingredients:
- boiled chicken yolks - 3 pieces;
- skimmed milk - 50 ml;
- salt - 1 g;
- mustard powder - 0.5 teaspoon;
- vaseline oil - 2 tablespoons;
- apple cider vinegar - 1 tablespoon.
The yolks are rubbed with milk, salt, mustard powder and sugar substitute are added. Stir in a blender or mixer, gradually pour in vaseline oil and vinegar. Keep refrigerated.
The output of the finished dish - 132 g.
- proteins 10.1 g.
- fats 14.9 g.
- carbohydrates 3.3 g.
- calorie content 188.6 kcal.
For the "Attack" phase of the Dukan diet, make low-calorie diet mayonnaise. With cottage cheese
Components:
- raw yolks - 2 pieces;
- low-fat cottage cheese - 250 g;
- apple cider vinegar - 1 tablespoon;
- salt - 1 g;
- sugar substitute - 1 tablet;
- vaseline oil - 1 tablespoon.
Mix the yolks, salt, mustard powder, sugar substitute, bring the mass to homogeneity. Add cottage cheese, stirring, pour in the oil. Finish cooking by adding vinegar.
The output of the finished dish - 312 g.
- proteins 17.2 g.
- fats 4.7 g.
- carbohydrates 1.8 g.
- calorie content 118.4 kcal.
To prepare dietary mayonnaise according to Dukan, give preference to a soft variety of cottage cheese - it is easier to mix it with the rest of the ingredients and achieve the required uniformity.
A soft variety of cottage cheese will help to mix the components of homemade mayonnaise more easily and achieve a uniform structure. Vaseline Free
- boiled yolk - 1 piece;
- apple cider vinegar - 1 teaspoon;
- skimmed milk - 50 ml;
- salt, ground black pepper - to taste.
The yolk, mustard powder, vinegar, salt and pepper are thoroughly rubbed, heated in a water bath. Gradually pour in milk, cool before eating. The finished sauce has a pleasant taste and creamy tint.
The output of the finished dish - 74 g.
- proteins 8.3 g.
- fats 9.4 g.
- carbohydrates 3.9 g.
- calorie content 133.5 kcal.
Vaseline-Free Diet Sauce is creamy, delicious, and low in calories. With kefir (step by step instructions with photos)
Ingredients:
- boiled yolks - 2 pieces;
- kefir fat content 0.5% - 3 tablespoons;
- apple cider vinegar - 0.5 teaspoon;
- mustard - 1 teaspoon;
- salt, finely chopped greens, ground pepper - the amount is determined at will.
The yolks must be ground into a homogeneous mass. To facilitate the work, add a tablespoon of kefir
Ready mayonnaise should be thick and uniform
Add mustard, salt and pepper, finely chopped herbs and vinegar
Add a mass of yolks to kefir
Cooking ingredients for diet mayonnaise. boil two chicken eggs, you only need the yolks. Buy low-fat kefir
Yield of the finished dish - 104 g.
- proteins 8.2 g.
- fats 13.6 g.
- carbohydrates 3 g.
- calorie content 167.8 kcal.
With cottage cheese and garlic (video)
The output of the finished dish - 228 g.
- proteins 14.9 g.
- fats 15.4 g.
- carbohydrates 1 g.
- calorie content 203.1 kcal.
Recipes for the "Cruise" stage
It is believed that it is during the “Cruise” stage that the ideal weight is reached. With lemon juice and olive oil
What you need:
- raw yolks - 2 pieces;
- low-fat cottage cheese - 200 g;
- lemon juice - 1 tablespoon;
- mustard powder - 1 teaspoon;
- salt - 1 g;
- sugar substitute - 1 tablet;
- olive oil - 1 tablespoon.
Mix the yolks, mustard powder, add salt and sugar substitute. After obtaining uniformity, cottage cheese is introduced into the mass, then olive oil is poured. Lastly, lemon juice is added.
Yield of the finished dish - 317 g.
- squirrels 17 g.
- fats 4.6 g.
- carbohydrates 1.9 g.
- calorie content 117.6 kcal.
Dietary sauce for the “Cruise” phase with cottage cheese, lemon juice and olive oil With cottage cheese and kefir
- boiled yolks - 2 pieces;
- low-fat kefir - 100 ml;
- low-fat cottage cheese - 100 gr.;
- lemon juice - 1 teaspoon;
- mustard powder - 1 teaspoon;
- sugar substitute - 0.5 tablets;
- salt, ground black pepper - to taste.
Grind cottage cheese with yolks, add kefir. Add salt and pepper, mustard powder, sugar substitute. Pour in lemon juice. The shelf life of the finished dish in the refrigerator is 3 days.
Exit - 245
- proteins 11.8 g.
- fats 5.6 g.
- carbohydrates 2.8 g.
- calories 109 kcal.
It is important to remember that according to the requirements of the diet, the total number of chicken yolks in the weekly diet is 3 pieces. Keep this in mind when using homemade mayonnaise.
With baked eggplant (video)
The output of the finished dish - 130 g.
- proteins 3 g.
- fats 12.6 g.
- carbohydrates 4.4 g.
- calorie content 142.7 kcal.
Recipes for Anchoring and Stabilizing
It will take 10 days to consolidate each lost kilogram With chicken eggs and cottage cheese
Components:
- raw chicken eggs - 2 pieces;
- low-fat cottage cheese - 200 g;
- mustard - 1 teaspoon;
- lemon juice - 1 teaspoon;
- salt, ground pepper - added to taste.
Cottage cheese and eggs are mixed in a blender. Add mustard, salt and pepper, gradually pour in lemon juice.
The output of the finished dish - 312 g.
- proteins 15.7 g.
- fats 4.8 g.
- carbohydrates 1.2 g.
- calorie content 111.3 kcal.
If you are using raw eggs, only buy foods you know are safe. We advise you to replace chicken eggs with quail ones (1 chicken egg \u003d 5 quail eggs).
The "Fixing" and "Stabilizing" stages allow the use of chicken yolks and proteins With shallots and lemon zest
Ingredients:
- boiled yolk - 1 piece;
- soft low-fat cottage cheese - 200 gr.;
- lemon zest - 0.5 teaspoon;
- mustard - 1 teaspoon;
- chopped shallots - 1 tablespoon;
- pepper, salt.
Grind cottage cheese with yolk, lemon zest and mustard. Add salt, pepper, chopped shallots. Mayonnaise is ready.
The output of the finished dish - 236 g.
- proteins 16.8 g.
- fats 4.2 g.
- carbohydrates 2 g.
- calorie content 112.9 kcal.
Shallots have a sweet and sour taste that will add spice to homemade sauce With soy sauce and tofu (video)
The output of the finished dish - 530 g.
- proteins 8 g.
- fats 6.5 g.
- carbohydrates 1.1 g.
- calorie content 95.1 kcal.
The Dukan diet recommends foods with a minimum amount of fat and calories. Many people who lose weight find it difficult to maintain such a diet. How to diversify the diet? Add diet mayonnaise to it, which is prepared from available products at home. Use delicious sauce for all stages of the diet and lose weight with pleasure!
As soon as the need arises to give up mayonnaise, it immediately becomes clear how often we used it, how we got used to it and cannot imagine many dishes without it. Following the Dukan diet excludes the use of classic high-calorie mayonnaise. But there are substitute options. To taste, they are very similar to regular mayonnaise, and in composition they fully comply with the recommendations of Dr. Dukan.
Content:
Mayonnaise for those who adhere to the Dukan diet is made only from products allowed at each stage. The recipes use fat-free cottage cheese, eggs, flavorings - vinegar, lemon juice, mustard, salt, spices, herbs. At the Attack stage, paraffin oil is added to the mayonnaise, and at the Cruise stage - olive oil.
Mayonnaise recipe according to Dukan for the attack stage
Attack is the first stage of the Dukan diet, the most difficult due to the many restrictions. The Dukan mayonnaise recipe does not contain prohibited vegetable oils. It contains paraffin (vaseline) oil, which has no calories and is not absorbed. In addition, it has a mild laxative effect, which is often useful during the attack phase.
We will need the following products:
- chicken yolks (raw) - 2 pcs.;
- paraffin oil - 1 tbsp. l.;
- fat-free cottage cheese, preferably soft - 250 g;
- mustard - 1 tsp;
- a pinch of salt;
- lemon juice or vinegar - 1 tbsp. l.;
- sweetener - 1 tab., dissolved in 1 tsp. water.
A sweetener, salt, mustard are added to the yolks separated from the proteins. All this is mixed with a mixer. Then cottage cheese is added and also mixed. Further, without stopping, oil is poured into the future mayonnaise in a thin stream. The mass becomes viscous and acquires a yellowish tint. It's time to add the last ingredient - lemon juice (vinegar) - and mix everything until smooth. In the finished mayonnaise, you can add permitted flavorings - herbs, seasonings, garlic.
mayonnaise per phase cruise
During the Dr. Dukan Diet Cruise, a small amount of vegetable oil (preferably olive oil) is allowed. With the addition of it, you can make excellent mayonnaise. Naturally, you need to use it very moderately, in acceptable quantities.
Products that will be required:
- egg (raw) - 1 pc.;
- olive oil - 150 ml;
- mustard - 1 tsp;
- sweetener - 1 tab., dissolved in 1 tsp. water);
- lemon juice or vinegar - 1 tsp;
- salt.
All ingredients, with the exception of butter, are whipped with a blender or mixer. Then, without turning off the device, pour oil in a thin stream. When a thick consistency is reached, the mayonnaise for the Cruise stage is ready.
Important! Try not to eat even such mayonnaise at night.
Dukan's Classic, Low-Calorie Mayonnaise Recipe
To prepare the classic Dukan mayonnaise, the following products are needed:
- fat-free cottage cheese - 50-60 g;
- egg - 1 pc.;
- mustard - 0.5 tsp;
- spices, salt - to taste.
The egg is boiled hard, peeled and kneaded as finely as possible with a fork. Cottage cheese and mustard are added to the gruel, everything is thoroughly mixed together. You can use a blender. At the final stage, salt and spices are added.
Dukan cottage cheese mayonnaise
To prepare this low-fat cottage cheese sauce, you will need:
- eggs - 2 pcs.;
- fat-free, soft cottage cheese - 200 g;
- mustard, lemon juice - 1 tsp each.
- salt.
The above ingredients are thoroughly mixed with a mixer. Ready!
Thus, it is obvious that there are many options for Dukan mayonnaise recipes. They can be modified, adding new components - spices, herbs. The main thing is to strictly adhere to the list of allowed products at each stage of the Diet.
Mayonnaise is an indispensable sauce in the kitchen, which has found its rightful place in the preparation of salads, snacks, sandwiches. It is simply added to hot dishes to add flavor. Many varieties of sauce are produced by the food industry with additives and components: with lemon juice, quail eggs, mustard, lean mayonnaise. But there is nothing tastier and healthier than homemade mayonnaise. This sauce can be made at home in a variety of ways, with family members' favorite ingredients.
The biggest trick to making mayonnaise at home is the order in which the ingredients are mixed and whipped properly. After all, it is necessary to achieve the desired density, softness and uniformity. And the taste is second to none.
Let's look at a variety of recipes for making homemade mayonnaise.
Dressing a classic salad with delicious fresh mayonnaise, what could be better? And the best mayonnaise is homemade mayonnaise. From fresh, pure, safe and personally tested ingredients. You will control each step yourself and produce the sauce exactly the way you want to eat it.
Classic mayonnaise is made from chicken eggs with a little mustard and vinegar added for a slight sourness. This is the flavor we love the most. If you read the composition of store-bought mayonnaise, then minus the chemicals, these are the ingredients that will remain.
You will need:
- vegetable oil - 500 ml;
- egg - 2 pcs;
- mustard - 1 teaspoon;
- apple cider vinegar - 2 tablespoons;
- sugar - 2 teaspoons;
- salt - 1/2 teaspoon.
Cooking:
To start making mayonnaise, you need to prepare a little. Remove all ingredients from the refrigerator and let them warm to room temperature. This is necessary for better whipping.
Start blending with an immersion blender. You can also use a conventional mixer, but a blender allows you to beat a thicker and denser foam than a mixer. Beat until thick fluffy foam.
Vegetable oil, poured in the right amount into a separate container, begin to introduce in a thin stream into the future mayonnaise. During this time, keep the blender on and continue beating.
During this time, the sauce will begin to thicken, as the vegetable oil beats like eggs and turns into a soft and fluffy emulsion. The sauce begins to take on its necessary properties.
As soon as homemade mayonnaise has reached the desired density, stop whipping. Now you need to transfer it to a convenient glass dish with a tight lid. For example, a jar. And put in the fridge to cool. Literally in half an hour, homemade mayonnaise is ready for use. Dress up salads, spread on sandwiches, use it any way you like.
The main thing to remember is that homemade mayonnaise is stored in the refrigerator for no more than 5-7 days. Those options that are cooked with mustard or without eggs take a little longer.
Classic mayonnaise, with a taste from childhood, in glass jars with metal lids, you can cook at home with your own hands, remember this taste and pamper your loved ones with snacks and salads seasoned with wonderful homemade sauce.
It will take :
- eggs - 2 pieces,
- table vinegar 9% solution - 2 tablespoons,
- sugar - 1 teaspoon,
- salt - ½ teaspoon.
Cooking:
Eggs and butter should be at room temperature, then the process of whipping mayonnaise will go quickly. For mayonnaise, take only the yolks.
Separate the yolks from the whites in one of the following ways:
- break the egg in half, pour the egg from one half of the shell to the other, pour out all the protein and leave the yolk in the shell;
- Punch holes at both ends of the egg with the tip of a knife, blow the white out of the wide end, pour the remaining yolk into a blender glass.
Add granulated sugar, salt to the yolks and at medium speed beat the yolks with a submersible blender until foamy, continuing to beat the yolks, slowly pour in the oil in portions. When you get a homogeneous thick mass of sauce, add vinegar at the end, mix again.
At the end, try mayonnaise, and add spices to taste.
Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. One can especially highlight the content of omega 3 polyunsaturated fatty acids in it, which help to improve memory, vision, and the general health of people with high blood pressure and heart problems. Mayonnaise made at home, with your own hands, from vegetable oil and avocado, will be not only tasty, but also a healthy product that will bring pleasure and help fill the deficiency of healthy unsaturated fats in our body and improve our health.
You will need:
- Sunflower oil - 1 glass,
- ripe soft avocado - 1 piece (250 grams),
- freshly squeezed lemon juice - 2 tablespoons,
- salt - ½ teaspoon,
- sugar - 1 teaspoon.
Cooking:
Avocado choose ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rot. Too soft fruit may be inside a dark color - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.
Cut the avocado lengthwise and remove the pit. With a tablespoon (take a spoon that has a sharper edge), take out the pulp, separate it from the skin of the fruit, and put it in a blender container.
Add salt, granulated sugar to a glass with pulp. Squeeze the lemon by hand and measure out the required amount of juice.
Mash the avocado with a blender until a puree is formed, leave the blender in a glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly lifting the blender up.
A minute is enough to whip mayonnaise so that it acquires a thick, lush mass.
Taste the sauce, add salt and lemon juice if desired.
If you prefer a spicier taste, add a teaspoon of mustard, mix, get mayonnaise with avocado and mustard.
Provencal homemade mayonnaise in 30 seconds - video recipe
Many people are very fond of a variety of mayonnaise called Provencal. But up to this point, you have only bought it in the store, enjoying the taste. Now let's learn how to cook such a delicious and beloved sauce on our own. And we will spend just a few minutes on this. We watch and reveal the secrets of Provence at home.
Very tasty and easy, isn't it?
Homemade mayonnaise with lemon juice will have natural citrus fruit flavors, lovers of a more sour taste can add more lemon juice and make a hot sauce. If you add a small amount of grated lemon zest (⅓ teaspoon) to the finished sauce, you will get a fragrant, spicy sauce that you can’t buy in a store.
You will need:
- Chicken egg - 1 piece,
- salt, sugar - ½ teaspoon each.
Cooking:
Break the eggs into a mixer glass, add salt, granulated sugar, beat the eggs at medium speed, pour in the sunflower oil in a thin stream in portions, beat until a thick homogeneous mass.
At the end, add lemon juice, lemon zest (if desired), mix. Taste and add missing ingredients if necessary.
Mayonnaise can be stored in a glass container in the refrigerator for several days.
Instead of ready-made mustard, when preparing homemade mayonnaise, you can also use dry mustard, the so-called mustard powder. Olive oil lovers can make mayonnaise from olive and vegetable oil with the addition of mustard powder.
You will need:
- Sunflower oil - 150 milliliters,
- olive oil - 150 milliliters,
- chicken egg - 2 pieces,
- apple cider vinegar - 2 teaspoons,
- mustard powder - 1 teaspoon,
- sugar, salt - ½ teaspoon each.
Cooking:
Break the eggs into a blender container, add sugar and salt, beat the eggs at medium speed until a white foam forms, add mustard powder, mix, pour in the oil in a thin stream gradually, in separate portions. After the formation of a thick mass of sauce, pour in apple cider vinegar, mix.
Taste the finished sauce. In this mayonnaise there will be notes of greens, sharpness of mustard and aroma of apples. Any hostess can add one or another ingredient to enhance the desired taste.
In the case of an allergic reaction of the human body to chicken eggs, it may not manifest itself in quail eggs. In this case, you can cook mayonnaise on quail eggs at home. In addition, they are more rich in vitamins and minerals than chicken.
You will need:
- Quail eggs - 10 pieces,
- sunflower oil - 150 milliliters,
- lemon juice - 1 tablespoon,
- sugar - a teaspoon,
- salt, ground black pepper, vigorous Russian mustard (ready) - ½ teaspoon each.
Cooking:
Break the eggs into the mixer container, add mustard, salt, sugar, black pepper and beat the eggs at medium speed, pour in the oil slowly, intermittently, gradually increase the speed of the submersible mixer.
At the end, squeeze the juice from the lemon, pour into the prepared mayonnaise, mix the sauce.
People with an allergic reaction to eggs or for other reasons who refuse to eat eggs can make mayonnaise with milk. It tastes a little different, but it's still delicious. Be sure to try cooking this version of mayonnaise to find out. It might become one of your favorites. True, such mayonnaise is also not stored for too long, despite the fact that there are no eggs in its composition.
You will need:
- Milk pasteurized with a fat content of 2.5% or more - ½ cup,
- sunflower oil - 1 cup,
- Russian mustard (ready-made) - ½ tablespoon,
- lemon - ½ pieces,
- sugar - 1 teaspoon,
- salt - 1 teaspoon.
Cooking:
Milk and butter should be at room temperature.
Pour milk and butter into a glass of a blender, and mix the mixture with a blender to form a fine mixture of milk and butter, add salt, granulated sugar, mustard, continue beating. At the very end, squeeze the lemon juice and pour into the finished sauce, mix.
If lemon juice is poured in until a thick mass forms, the milk will curdle and the products will have to be thrown away.
At the end, taste the sauce, if necessary, add the necessary ingredients to taste.
Mayonnaise prepared according to this recipe has a thick mass, is suitable for dressing salads and making sandwiches, and is stored in closed jars in the refrigerator for up to a week.
Delicious and safe homemade mayonnaise on raw eggs, which you will never get poisoned with
And finally, I want to show you a video recipe that describes a way to secure raw eggs. If this is what has been stopping you from making it, now you can forget about this concern. See the recipe and remember.
When a couple of delicious salads and juicy second courses with mayonnaise arrive, it's time to learn how to cook homemade mayonnaise deliciously and properly. Now you know exactly how and it's time to get down to practical exercises.
Enjoy your meal!
French mayonnaise sauce is probably the most famous of the sauces. Like any celebrity, he has found dozens of "editions" for every taste and for different tasks. Mayonnaise is prepared with only yolks, whole eggs, there is mayonnaise without eggs at all, as well as a sauce for vegans, which is not at all mayonnaise, but it’s still called that. Several very popular sauces are prepared on the basis of mayonnaise.
The basis of this mayonnaise is unchanged - it is fresh eggs and good vegetable oil. Everything else - salt, sugar, lemon juice, mustard - is added for taste. Try this classic recipe at least once. Since homemade mayonnaise has settled in my house, I have never had another.
Ingredients
- egg - 1 pc
- vegetable oil - 250 ml
- lemon juice - 1 tbsp. l.
- ready-made mustard - 1 tsp.
- salt, sugar - to taste
- ground black pepper - to taste (you can not add)
Cooking
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To prepare mayonnaise, you need a mixer or blender and deep dishes (bowl or glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both yolk and white. Crack an egg into a bowl.
Turn the mixer on medium speed. Whisk the egg until smooth.
Pour the vegetable oil in a thin stream little by little (very small portions). Pour in the next portion of oil after the previous one is well whipped. Increase mixer speed to maximum.
As you beat, the mass will change color, become thick, homogeneous. Beat the mayonnaise until the mass thickens evenly to the desired consistency. If the mayonnaise turns out to be watery, pour in a little more oil and beat again.
French chefs say that you have to beat homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the authentic taste of Mayon sauce (this is the full "name" of the well-known sauce).
Now for the taste you need to add ready-made mustard, ground pepper, salt and sugar.
ON A NOTE: mustard is added if you want to get Provencal type mayonnaise. This is an optional component.
To give the mayonnaise its characteristic taste, pour in a little lemon juice or vinegar.
Whisk everything well again. Taste the mayonnaise, if something is missing, add and whisk again.
That's it, delicious homemade mayonnaise is ready. You can store it in the refrigerator in a sealed container.
How to make mayonnaise with a blender Everything is the same as the mixer. It seemed to me that a little faster, the result is the same.
Oil for homemade mayonnaise, choose extra virgin olive oil (unrefined, cold pressed is ideal), but refined olive and sunflower oil are also acceptable. Add salt quite a bit, sugar - to taste (icing sugar is even better). Lemon juice or vinegar will acidify mayonnaise, mustard will add a spicy note. You can add spices, finely chopped pickled cucumbers, olives, olives to the finished sauce (read more about additives).
In order for homemade mayonnaise to whip quickly, all products must be at the same temperature (room temperature).
The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, such mayonnaise is good only very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases the shelf life by two to three days.
Note, it turns out not a store product at all, it contains neither water, nor milk, nor, moreover, artificial additives. This is the real Mayon sauce - the way it was conceived in the 18th century by French chefs.
As you can see, there is nothing difficult in making mayonnaise at home. In taste, it is much superior to the finished industrial one, it will not harm your health and will not spoil the dish. Its only disadvantage is that it is stored for no more than a week, so it is better to make it in small portions.
Do not be afraid to experiment, try different recipes, and you will definitely find the one that will become your favorite!
mayonnaise recipes at home
Combine seasonings with mayonnaise for different flavors and dishes.
- Mayonnaise with chili pepper good for fried foods: add a few jalapeno stigmas to the sauce and mix well. Adjust the spiciness to your liking.
- With cheese, mushrooms and pasta: chop dried tomatoes with a blender and mix them with mayonnaise.
- With seafood, as well as ham and rice: mayonnaise with fresh basil (previously crushed).
- Real juicy roast beef likes mayonnaise with fresh horseradish. The dressing is also good with herring, smoked salmon and ham.
- Beetroot mayonnaise: it is done mainly for aesthetic reasons. It is beautiful to add it to "light" dishes. To flounder, for example. Used for these purposes grated boiled beets.
- celery mayonnaise Suitable for all meat and fish dishes. Use the root: boil and then grate.
- Mayonnaise with curry is universal, suitable for any dishes: from eggs and vegetables to turkey and lamb.
You can also add orange juice, onions, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with a variety of products, and many unexpected combinations will surprise you with originality and sophistication of taste.
- For diabeticsmayonnaise prepared without sugar, for vegetarians - without eggs.
Do not forget, when combining mayonnaise with other ingredients, season it with salt and pepper.
And the last thing: if store-bought mayonnaise, especially of unknown origin and composition, is far from being shown to all people, home-made mayonnaise, made from fresh and high-quality products, is useful, including for children.
