Mayonnaise is used in almost all dishes:salads, appetizers, sandwiches, liver cakes. Many people simply cannot imagine their life without it and eat it with everything: fish, cutlets, chops, borscht and soups. Today, manufacturers offer a huge range of this product, which sometimes takes up more than one shelf on supermarket shelves. But homemade mayonnaise, made with your own hands, will be better than what is sold in stores. Firstly, it does not contain preservatives, which its "relatives" are stuffed with, and secondly, you will always be confident in the quality of your dish. You will not spend much time making homemade mayonnaise, because all the recipes are very simple and do not require special skills. Therefore, if you want to eat healthy and wholesome food, we suggest you take the following recipes into service.
Mayonnaise at home
Don't know how to make mayonnaise at home?It's very simple: read this recipe, go to the store and buy the necessary products, then mix everything and season your favorite dishes with the sauce. Ingredients:
- 700 milliliters of vegetable oil
- three tablespoons of lemon juice
- one small spoonful of salt, the same amount of mustard
- 10 grams of sugar
- three chicken proteins
Method of preparation:Homemade mayonnaise takes just five minutes to prepare, but you won’t have to doubt its quality. So, combine the egg whites, granulated sugar, mustard, salt and lemon juice in a deep bowl. Now you need to beat all the ingredients until smooth – you can use a kitchen whisk for this, but a blender is better. When you’re done, pour vegetable oil into the resulting sauce in a thin stream and turn on the electric appliance again. As a result, you should get a dense mass without lumps. If the dish seems too thick to you, dilute it with a small amount of cold, but necessarily boiled water, and mix everything well again. Now you know how to make homemade mayonnaise, with which the taste of your dishes will sparkle in a completely new way! Believe me and check it out!
Mayonnaise "Home" using yolks
We suggest making delicious homemade mayonnaisenot based on proteins, as in the previous recipe, but using chicken yolks. By the way, to prepare it you will need mustard. If you want to give the dish a sharp taste, buy hot, if not, take a milder product (even grainy will do). Ingredients:
- yolk - two pieces
- 120 milliliters of sunflower oil (use refined) oils
- a tablespoon of sour lemon juice
- half a small spoonful of sugar, as much mustard
- add salt to your taste
Method of preparation:Before you start cooking, get the necessary utensils: a clean spoon, a deep bowl or plate, a special kitchen whisk. If you have a blender or mixer, we recommend whipping all the ingredients of the mayonnaise with one of these devices. In this case, you will be able to achieve the perfect consistency of your dish. When the preparation is complete, separate the egg whites from the yolks and put the latter in another bowl. Now add the specified amount of mustard and granulated sugar, add salt at your discretion. Whisk all the ingredients; when there is not a single lump left, and the mass acquires a uniform light beige color, gradually pour in the oil. The thickness and density of the future mayonnaise depends on it, therefore, if the consistency of the dish does not suit you, you can add a little more sunflower product. Turn on the mixer and whisk the mixture thoroughly, then add lemon juice and stir a few more times. Ready mayonnaise is stored in the refrigerator for no longer than four to five days, keep this in mind! If you overdid it with vegetable oil, as a result of which the dish turned out too thick, add a little boiled water to it. Do the same in case of excess lumps: by diluting the mayonnaise and stirring well, you can get rid of them.
Mayonnaise in milk without eggs
There are a huge variety of differentways to make mayonnaise: with sour cream, with or without eggs, with olive or vegetable oil, with herbs or nuts. Great chefs have unlimited imagination and come up with new sauce options every day, which they then share with other people. We will tell you about one of the most interesting recipes: this time we suggest making milk-based mayonnaise without chicken eggs. Want to try? Then go for it! Ingredients:
- 100 milliliters of pasteurized milk (you can use home, but pre-boil it and cool it)
- any vegetable oil - 150 milliliters
- table salt - to taste
- two tablespoons of sharp mustard
- half a lemon (two large spoons of juice will be needed)
Method of preparation:Pour milk into a small saucepan, put it on the stove and heat it up a little. However, the product should not boil! Then add vegetable oil and stir well. Also add mustard, a few pinches of table salt and lemon juice. Beat the mixture thoroughly with a whisk or a special kitchen appliance, such as a blender or mixer. Put the mayonnaise in the refrigerator - when it cools down, you can safely use it for dressing salads or preparing other dishes. Today, supermarkets sell ready-made lemon juice in jars, but we still recommend using regular fresh fruit. It will be much healthier and tastier! Note that by adding this or that ingredient to mayonnaise made by hand, you will get an incredibly appetizing sauce. Try these additives:
- Finely chop garlic or crush it with a special press and mix with mayonnaise. Refueling is ideal for both meat and fish dishes;
- Vegetable salad can be made with cheese sauce. To do this, grate the product on a medium grater and combine with the ingredients specified in the recipe;
- Mayonnaise with fresh herbs, previously finely chopped, will perfectly complement the taste of fried or stewed fish;
- For dishes of Mediterranean cuisine, you can use a sauce with green olives and lemon zest.
As you can see, even the most ordinary recipe for homemade mayonnaise can be played out in a new way. Cook with pleasure and boldly make your own adjustments to the dish, because every housewife is her own cook!
Mayonnaise in Swedish style
To make Swedish mayonnaise, you will need a microwave oven. This dish is different from all the previous ones, and you will understand why now. Ingredients:
- 200 grams of delicious mayonnaise
- half a glass of apple jam
- four tablespoons of fresh horseradish (it will have to be grated on a grater)
Method of preparation:As you can see, this dish includes regular store-bought mayonnaise, but thanks to other ingredients it acquires a completely new and original taste and can rightfully be called "homemade". First, peel the horseradish and grate it into thin strips, then mix with apple jam and add gourmet mayonnaise. Beat the mixture until smooth and put it in the refrigerator. If you want to give the dish a pronounced sweet and sour taste, put a little more horseradish than indicated in the recipe. In addition, you can add a few drops of lemon juice. This sauce goes well with both hot and cold meat or fish dishes.
Spicy mayonnaise with curry at home
This mayonnaise will go well with any meat or fish dish. If you like spices, you will definitely like this recipe. Ingredients:
- one egg yolk
- Boiled water and mustard - at your discretion
- 150 milliliters of oil (olive or other vegetable)
- salt and vinegar to your taste
- two tablespoons ground curry
- sugar - on request
Method of preparation:We deliberately did not specify the required amount of salt and mustard, as each person has their own taste, so add these products according to personal preferences. As for such ingredients as water and vinegar, the same principle applies here: if you want the mayonnaise not to be too thick, pour in more liquid, and vinegar will give the sauce acidity, so there should not be too much of it. When starting to cook, break an egg and put the white in one bowl (you can make "Eggnog" out of it) and the yolk in another. Then combine the latter with table salt, mix everything well, gradually add vegetable oil, pouring it in a small stream. Do not stop working with a whisk for a second, as you should get a perfectly homogeneous mixture. If it seems too thick or, say, the oil does not mix, add a small amount of vinegar and water (necessarily boiled). Season the dish to your taste with sugar, salt, mustard and, if desired, ground pepper - curry is added at the very end. Beat the resulting mass for three to four minutes until you get rid of lumps and achieve a uniform color. Homemade mayonnaise, of course, does not last as long as its store-bought counterpart, but this is the beauty of it - the dish does not contain preservatives and is not harmful to your health.
Mayonnaise with cucumber brine
This sauce is quite high in calories and not the mostis a healthy product, and nutritionists do not recommend eating it in large quantities, so try to season salads with regular vegetable oil. But sometimes you can treat yourself. For such fleeting weaknesses, we have prepared a simple recipe for you. We suggest making mayonnaise with your own hands, this is not a long procedure at all, which will take no more than five to ten minutes of your precious time. But such a product significantly wins in taste over its store-bought counterpart. Ingredients:
- 400 milliliters of olive oil
- 40 grams of not too sharp mustard
- yolk - two pieces
- small table spoon of vinegar
- five grams of table salt
- one and a half teaspoons of sugar
- slightly less glass of cucumber marinade (you can use pickle from tomatoes)
Method of preparation:Beat the egg yolks very thoroughly with a whisk, then add mustard, granulated sugar and table salt. Mix all the ingredients well several times and start slowly pouring in the olive oil, and then add table vinegar (use ten percent vinegar). At the very end, add the cucumber pickle and whisk for five minutes to achieve a homogeneous mass of a light beige shade. If you have a blender, mixer or food processor, use these devices, because with them you can beat the ingredients just perfectly, and the consistency of the dish prepared with their help will not differ from the mayonnaises that are on store shelves. We have already mentioned that this product is quite high in calories. But there are no hopeless situations, so if you are worried about your figure and at the same time cannot deny yourself the pleasure of eating one or two spoons of this sauce, we offer the following trick. When dressing salads with mayonnaise, dilute it with low-fat natural yogurt or sour cream in a 50/50 ratio. Thanks to these simple steps, the calorie content of the dish will be reduced by almost half, and you will be able to enjoy your favorite dish without harming your waistline.
Walnut mayonnaise for meat dishes
Nut mayonnaise with cranberry and lemon juiceis ideal as a dressing for a hot beef or pork steak. It will add juiciness and an unusual piquancy to the meat. If you are going to grill shashlik outdoors, be sure to prepare this dish and take it with you. We guarantee that the picnic will be a great success! Ingredients:
- 200 grams of crushed walnuts
- four tablespoons of any (at your choice) vegetable oil
- a large spoonful of lemon juice
- the same amount of cranberry sauce
Method of preparation:For this dish, we recommend using walnuts. There are two ways to prepare it: fry the nuts in a dry frying pan or add fresh ones. Try both options, then you will be able to objectively judge which of the two flavors suits you best. So, first, peel the nuts, and then, wrap them in a clean towel so as not to spill anything, crush them with a rolling pin. Then pour vegetable oil over them, stir several times and add lemon and cranberry juice. This mayonnaise does not last long, so use it immediately after cooking, otherwise the dish will spoil, and you will not have time to enjoy its taste.
Mayonnaise according to Polish recipe
For mayonnaise lovers, we offer another original recipe for a dish in the Polish style. Ingredients:
- 120 grams of wheat flour
- three chicken eggs
- a small piece of butter or fat (you need to pass the flour)
- 30 grams of granulated sugar
- 15 grams of table salt
- 300 milliliters of oil (take any vegetable, but it is better if it is olive)
- 30 grams of ordinary vinegar
- three glasses of cooled boiled water
- 10 grams of any mustard
Method of preparation:To mix the mayonnaise until smooth, you need to use recently sifted flour, as it does not clump together and you will not have to worry about it. First, you need to sauté the wheat flour for seven minutes. This can be done in animal fat, if any, or in butter. Fry the product, stirring constantly with a spoon, for five to seven minutes, but no longer, otherwise you will spoil the flour and you will have to start all over again. Then pour boiling water into the same dish together with table vinegar, mix thoroughly and keep on the stove for another quarter of an hour until a third of the liquid evaporates. After the resulting mixture (it should be very thick) should be diluted with the remaining water and cooled a little, having previously drained the remaining liquid. Pour sugar and salt into the chicken yolks, previously beaten with a fork or whisk, add mustard and thoroughly grind all the ingredients. Now gradually pour in all the vegetable oil, whisk again - and the dish is ready! Cover it with a special food film and store it in the refrigerator.
Sweet mayonnaise with currant berries
Sweet mayonnaise with red currant berriesyou won’t find it in any supermarket. Such a unique and original dish can only be prepared by yourself, and this recipe will help you with this. You will probably be interested in what the sauce goes with. It is ideal for fried meat - better if it is a juicy beef steak. Complete the feast with a glass of dry wine, and you are guaranteed a great mood. After all, delicious food can work wonders! Ingredients:
- two eggs (only chicken yolks will be needed)
- two tablespoons of vegetable oil
- 50 grams of red currant
- salt - at your discretion
- small spoon of sharp mustard
- 15 grams of granulated sugar
Method of preparation:Thoroughly wash the currants, remove the stems and leaves and dry them. To do this, spread the berries on a clean kitchen towel, and then rub them through a sieve. You can use a blender - this way you will spend much less time, plus the fruit puree will be more homogeneous. Now beat the whites with a whisk and combine them with mustard (even grainy will do), then add table salt, the amount of sugar specified in the recipe and currants. Take a mixer and beat all the ingredients with it, and add vegetable oil to the resulting mass, pouring it slowly, in small portions. Turn on the kitchen appliance a few more times so that the homemade mayonnaise is as homogeneous as possible. Put the dish in the refrigerator and try to use it completely within four days - then its taste will change, as you understand, not for the better. After all, this sauce, unlike mayonnaises sold in stores, does not contain preservatives, and therefore does not have a long shelf life.
Italian mayonnaise for meat salads
If, for example, you were cooking meat forcooking some dish and don't know what to do with the remaining broth (it's a shame to throw it away, but you can't find a use for it), don't bother yourself with unnecessary questions. Just make mayonnaise out of it - the recipe is very simple. Ingredients:
- refined vegetable oil - 650 milliliters
- three small eggs
- 250 milliliters of broth
- 30 milliliters of vinegar (take the usual table)
- 30 grams of sugar
- salt - 10 grams
Method of preparation:So, take the ready-made broth (or boil a piece of meat and give the liquid time to cool) and proceed to the direct preparation of mayonnaise. Mix the whites with a fork, then add a little table vinegar and not too hot mustard. Add refined oil in small portions, without stopping and working with a whisk in the same direction. After the mass thickens enough, dilute it with vinegar, pre-mixed in half with water (if there is no meat broth), or broth, as required by the recipe. Add salt and sugar at your discretion, then rub the mayonnaise until all the lumps and oil are gone. This dressing is ideal for hearty meat salads, for example, for Olivier. It also goes well with shashlik, fried beef or pork.
Mayonnaise with home-style starch
We told you about homemade mayonnaises, forthe preparation of which requires only mixing all the ingredients. This recipe is slightly different from the previous ones - in this case, the sauce will have to be cooked. But it will not take much time - you will spend about fifteen minutes. Ingredients:
- 250 milliliters of normal medium-fat milk
- a tablespoon of vegetable non-fat oil
- table vinegar - optional
- homemade egg - one piece
- one tablespoon of potato starch
- salt - according to personal preferences
Method of preparation:At the initial stage, combine potato starch and table salt, then pour both products into the already whipped egg mixture and mix well. Put pasteurized milk on low heat, as soon as it warms up slightly, pour in butter and the rest of the ingredients. Stir it constantly with a spoon and cook it this way for about six minutes. Then cool it slightly, season with table vinegar (add it little by little, tasting it each time, otherwise the mayonnaise will be too sour), if you want, you can add mustard and a few pinches of sugar. At the very end, whisk the mixture and put it on the top shelf of the refrigerator. We hope these recipes will help you in preparing delicious, exquisite and original dishes. In addition, with such a sauce, the dishes will be healthier and less caloric. Finally, we will give some advice that will be useful to every housewife: To make a juicy steak or shashlik even tastier, serve it with homemade mayonnaise, adding a mixture of herbs or special spices. We recommend using caraway, thyme, rosemary, as well as marjoram, allspice or ground pepper, etc. Do you want to give the sauce a “playful” and colorful look? Add boiled beets, grated on a fine grater, to the mayonnaise. This brightly colored sauce can be used to decorate a dish of fish, crab, shrimp. Oven-baked cheese or grilled chicken, as well as avocado, go perfectly with mayonnaise - just add not the usual, but delicate grainy mustard. The same sauce, mixed with cooked celery, will perfectly complement the taste of turkey, ham, roast beef or salmon. We recommend reading:
