Today we will tell you how to make mayonnaise inat home. You will probably find these simple recipes useful, especially since the holidays are approaching, and salads and all kinds of snacks, which usually include this ingredient, will be on every table. Of course, you can always buy mayonnaise in the supermarket, but it will never compare to what is prepared at home, neither in taste nor in health benefits. So we suggest not being lazy, but taking these culinary tips into account and making the sauce yourself.
Classic recipe for mayonnaise
Making mayonnaise takes five minutes.All you need is to buy the necessary products and, using this recipe, mix them in the specified proportions. We suggest you start with the simplest - make a classic sauce that will perfectly complement the taste of holiday salads, appetizers and other dishes. Ingredients:
- refined vegetable oil - 700 milliliters
- 3 large spoons of lemon juice
- five grams of table salt
- one teaspoon of mustard
- ten grams of granulated sugar
- three eggs (you will only need proteins)
Method of preparation:Making mayonnaise at home is not as difficult as it may seem at first glance. Having spent only five to ten minutes, you will get a delicate salad dressing, the quality of which you will not have to doubt. First, separate the yolks from the whites and beat the latter with a whisk, then add lemon juice, mustard, sugar, salt to your taste. Mix all the ingredients so that there are no even the smallest lumps, so that the mass acquires a uniform color. For this, you can use a blender or mixer - the mayonnaise will turn out very airy. When the first preparations are finished, proceed to the next step: gradually pour refined oil into the finished sauce and beat everything again until thick. If the mayonnaise is too thick in your opinion, dilute it with cooled boiled water (two tablespoons will be enough). Now you have mastered the preparation of homemade sauce! This classic recipe is useful for all occasions, for festive and everyday dishes and snacks.
Red mayonnaise with tomato paste
Mayonnaise recipes vary fromclassic and ending with original combinations of products with the addition of horseradish, nuts, spice mix, cheese, sour cream, pickled mushrooms and other ingredients. So you can cook such a sauce every day and never repeat it. This time we suggest making your own mayonnaise with tomato paste, which turns out to be yellowish-red due to this ingredient. It can be added to salads, it is good to decorate snacks, it is worth simply serving it with hot dishes or, for example, with jellied meat. Well, let's get started? Ingredients:
- five chicken eggs
- half a liter of sunflower oil
- mustard - two teaspoons
- 150 grams of tomato paste
- 0.5 tablespoon of conventional vinegar (use 9%)
- salt - according to your taste
Method of preparation:Despite the fact that the recipe suggests using ½ tablespoon of vinegar, we recommend adding this ingredient, as well as salt, at your own discretion, because each housewife has her own taste. So, let's get started cooking. You will not need the whites at the initial stage, so separate them and put them in a separate bowl for a while, and beat the yolks well with a kitchen whisk. Then pour in table salt (about a teaspoon), granulated sugar, add mustard and tomato paste. The last product should not be too sour - try to buy a slightly sweet one, then the mayonnaise will certainly turn out delicious! After mixing all the ingredients well and continuing to do this, pour in the oil in a thin stream, and then - table vinegar. Now it's the turn of the chicken whites: add them to the dish and beat it. We recommend using a blender for this, then the mass will be dense, uniform and without lumps. When the mixture becomes a little lighter and thicker, taste it - is there enough salt and vinegar; if necessary, add a little more of these products. Due to the fact that this recipe includes tomato paste, mayonnaise has a reddish-yellowish hue with a characteristic taste, as well as the smell of ripe tomatoes.
Homemade mayonnaise on chicken yolks
To choose from a huge number of sauces"your own", you need to try more than one recipe. Therefore, experiment and cook for your own pleasure - this way you will be able to objectively judge which mayonnaise is better. Ingredients:
- two yolks
- vegetable oil - 120 milliliters (the refined product is not bitter, so we recommend using it)
- ten grams of sugar
- the same amount of mustard
- three pinch of common salt
Method of preparation:If you want mayonnaise to have a sharp taste and smell, use hot mustard. For those who do not like such dishes, a softer product will do, including grainy. After all the necessary utensils - spoons, a deep bowl, a whisk and others - are on the table, you can start preparing homemade dressing. By the way, to make it perfectly homogeneous and airy, it is best to use a blender, if, of course, you have this kitchen appliance. As already mentioned at the very beginning, the whites are not included in the recipe, so separate them and use them to prepare another dish, and put the yolks in a separate bowl and beat with a whisk. Then add the specified amount of sugar, mustard, table salt to your taste. Now mix all the ingredients very thoroughly and after the mass acquires a light beige hue, the lumps disappear, add vegetable oil, pouring it in a small stream. The consistency of the future dish depends on this product, so to achieve greater density, you can add a little more than indicated in the recipe. When all the components of the mayonnaise are collected together, beat them with a blender or mixer until smooth. Keep in mind that homemade sauce, unlike store-bought, does not last too long - try to use it within five days. Keep the finished dish in the refrigerator, and if it seems to you that it is too thick, add a little warm water and stir. You should do the same if excess lumps form - by slightly diluting the mayonnaise, you can easily get rid of them. We hope you find this recipe useful!
Mayonnaise "Salad" with addition of sour cream
If you like to make vegetable, meat and othersalads, then this recipe is perfect for you. Firstly, homemade mayonnaise is very tender, tasty and perfectly complements such dishes. Secondly, it is undoubtedly healthier than the store-bought product, as it does not contain harmful additives or preservatives. Use these tips and cook healthy food! Ingredients: For mayonnaise:
- yolk - two pieces
- ½ tablespoon (tea) dry mustard
- black ground pepper and salt - at your discretion
- half a glass of wine vinegar (you can replace it with lemon juice)
- olive, as well as special salad oil - just one cup
- one package of sour cream
For mustard:
- 30 grams of dry mustard powder
- boiling water
- salt - to taste
- table vinegar or lemon juice
- one teaspoon of granulated sugar
- the same amount of vegetable oil
Method of preparation:This recipe includes dry mustard, which is quite easy to use - just read the instructions provided by the manufacturer on the package. But just in case, so that you do not have any difficulties, we will tell you in detail how to turn the powder into aromatic liquid mustard. Before you start cooking, make sure that the product consists of small grains, without unnecessary impurities and husks. To avoid trouble, you can sift it through a sieve. Now take a tablespoon of powder and pour it with the same amount of boiling water. Grind well, and then mix thoroughly until a dense mass is formed, then add hot water again (one tablespoon). This step-by-step introduction of liquid allows you to prepare mustard without a single lump, in addition, boiling water removes the excessive bitterness of the product, which occurs due to the release of essential oil. Set the mixture aside for fifteen minutes. After the mustard has steeped, add one teaspoon of granulated sugar and the same amount of vegetable oil. Then add a little salt and pour in the vinegar (10 milliliters), by the way, you can use lemon juice instead. Grind all the ingredients well and put the product in the refrigerator. To add piquancy to the dish, some housewives add honey, spices and even beer. Mustard thickens and completely “gains” all its aroma and taste in about one day, so it is recommended to make it in advance. So, now all the products you need are ready, the mustard recipe has been mastered, you can proceed directly to making mayonnaise. To do this, beat the chicken yolks with a whisk in a deep stainless steel bowl, then add salt and pepper, homemade mustard, as well as half of the portion of wine vinegar indicated in the recipe, at your discretion. Keep in mind that if you don’t have any, you can always use lemon juice. Without stopping and continuing to stir, slowly pour in both types of oil. If you want to make a perfectly smooth and airy mayonnaise, use a blender to whip the ingredients. At the very end, add the remaining vinegar, as well as sour cream, and stir everything a few more times. Cool the resulting mass and store in the refrigerator for no longer than five days. There is another recipe for this mayonnaise. Perhaps you will want to try it, so we will not hide all the intricacies of its preparation. So, if you do not have sour cream, replace it with the following products: mustard (put in about five large spoons), one lemon (squeeze the juice out of it) and half a glass of cream. As always, add salt at your discretion. Enjoy your meal!
Milk mayonnaise without chicken eggs
Many people believe that homemade mayonnaise is alwaysis prepared on the basis of eggs, however, this is a misconception, and the recipe we offer is clear proof of this. Try making an appetizing dressing based on milk, which is ideal for salads and holiday snacks. Ingredients:
- half a glass of milk (if you decide to use a homemade one, be sure to boil it)
- salt
- 2 large spoons of mustard
- 150 milliliters of any vegetable oil
- ½ small lemon (you only need juice - two tablespoons)
Method of preparation:Pour the milk into a deep bowl and put it on low heat to warm up. However, you shouldn’t keep it on the stove for too long — as soon as bubbles start to appear on the surface, turn off the burner. If you are using a homemade product, be sure to boil it first and cool it down a bit. Now pour the vegetable oil into the warm milk and, after stirring several times, add the mustard, a couple of pinches of table salt and squeeze the juice out of half a lemon. Be careful not to get any seeds into the mayonnaise! A blender or mixer will help you achieve the perfect consistency of the dish. Otherwise, you can always beat the ingredients with a regular kitchen whisk, which is what you should do. The finished mayonnaise should be smooth and dense, without any lumps, light in color. After it has cooled down a bit, transfer the product to a clean container, cover tightly with a lid and store on the bottom shelf of the refrigerator. Please note that homemade dressing does not contain preservatives, so it spoils quite quickly - after about a week it can no longer be added to salads or other dishes.
Mayonnaise with walnuts and cranberry juice
It is customary to serve at leastone meat dish, be it a flavorful beef or pork steak, shashlik or "fingers" with lard. In order not to spoil your culinary masterpiece with a genetically modified product, make mayonnaise yourself using this recipe. This sauce with nuts, cranberry and lemon juice will give your dishes a piquant and unusual juiciness. Ingredients:
- half a glass of greek (necessarily crushed) nuts
- olive oil or any other vegetable oil - four tablespoons
- 20 milliliters of lemon juice
- cranberry juice - a tablespoon
Method of preparation:This recipe can be implemented in two ways. In the first case, simply peel and grind the walnuts, and in the second, fry them in a frying pan without adding oil. Only after trying both options will you be able to objectively judge which one is better. When starting to prepare the mayonnaise, first remove the nuts from the shell, wrap them in a kitchen towel or a clean piece of cloth so that nothing spills out, and crush them with a rolling pin or a meat mallet. Then put them in a deep plate and pour olive (or other) oil over them. After grinding the mixture well, add cranberry and lemon juices. You can add a little salt or spices to your taste. If you are planning to go on a picnic and grill kebabs with friends, make nut mayonnaise at home, put it in a jar and take it with you outdoors. It will be the perfect companion to juicy fried meat.
Mayonnaise in Swedish
This recipe is radically different from the previous ones. In this case, regular store-bought mayonnaise is transformed into an original sweet and sour sauce using certain ingredients. Ingredients:
- one packing of mayonnaise (we recommend using a light delicacy product)
- ½ cup apple jam
- salt - optional
- a little fresh horseradish, grated (you'll need about four large spoons)
Method of preparation:We suggest turning store-bought mayonnaise into an unusual dressing in just five minutes. It goes well with both cold and hot meat or fish dishes and complements the taste of appetizers. The first thing you need to do is peel the horseradish. After that, grate it on a fine grater and combine with the remaining ingredients, that is, with apple jam and ready-made mayonnaise. Beat the products thoroughly with a fork or a kitchen whisk and put them in the refrigerator. Now it is no secret to you how to make mayonnaise at home. Modern manufacturers offer a huge selection of products - today even lemon juice is sold in jars. But if you want to eat healthy and proper food, it is better to use the freshest, including this product. By the way, taking the classic mayonnaise recipe and adding this or that ingredient, you will get a completely new dish:
- Peel the garlic and crush it withspecial press, if you do not have it, just chop the denticles with a knife. Then mix everything with mayonnaise and season them with meat or, for example, fish dishes.
- A vegetable sauce is ideal for sauce with the addition of hard cheese. Last grate on a fine grater and combine with homemade mayonnaise, cooked in any way.
- Fresh greens (dill, parsley, coriander and other) in the sauce fit well with fish: stewed, fried, baked and so on.
- If you want to complement the taste of Mediterranean cuisine, use mayonnaise with the addition of lemon peel or finely chopped green olives.
This homemade sauce will always come to the rescue -it can be used for both festive and everyday dishes. Remember that every woman is a cook at heart, so don't be afraid to experiment and add your own ingredients to mayonnaise! We recommend reading:
