Today we will tell you how to make mayonnaise inhome conditions. For sure you will need these simple recipes, especially since the holidays are approaching, and on each table will be salads, all kinds of snacks, which usually include this ingredient. Of course, you can always buy mayonnaise in a supermarket, but it never compares with what is cooked at home, and neither for taste, nor for utility. So we suggest not to be lazy, but to adopt these culinary tips and make sauce yourself. 
Classic recipe for mayonnaise
Preparation of mayonnaise - a matter of five minutes. All you need is just buy the necessary products and, using this recipe, mix them in the specified proportion. We suggest you start with the simplest - to make a classic sauce that will perfectly complement the taste of festive salads, snacks 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)
Cooking method: Cooking mayonnaise at home is not so difficult, as it might seem at first glance. After spending only five to ten minutes, you will get a gentle dressing for salads, which you will not have to doubt. To begin with, separate the yolks from the whites and beat them with whisk, then add lemon juice, mustard, sugar, salt to your taste. Stir all the ingredients so that there are not even the smallest lumps, so that the mass has a uniform color. To do this, you can use a blender or a mixer - mayonnaise will be very airy. When the first preparations are finished, proceed to the next stage: in the finished sauce gradually pour in the refined oil and again all whisk until dense. If the mayonnaise is too thick, dilute it with chilled 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
Recipes of mayonnaise are varied, ranging fromclassic and ending with the original compounds of products with the addition of horseradish, nuts, a mixture of spices, cheese, sour cream, pickled mushrooms and other ingredients. So this sauce can be cooked every day and never repeat. This time, we propose ourselves to make mayonnaise with tomato paste, which, due to this ingredient, turns yellowish red. It can be added to salads, it is good to decorate snacks, it should be simply served to hot dishes or, for example, to a jellied. 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
Cooking method: Despite the fact that the recipe assumes the use of ½ tablespoon of vinegar, we recommend adding this ingredient, as well as salt, at your own discretion, as each mistress has her own taste. So, let's start cooking. Proteins at the initial stage you do not need, so separate them and temporarily put them in a separate bowl, and beat the yolks with the help of the kitchen whisk. After that, pour the table salt (about a teaspoonful), sugar, put mustard and tomato paste. The last product should not be too sour - try to buy a little sweetish, then mayonnaise will surely turn out delicious! Mix well all ingredients and do not stop doing this, pour oil in a thin stream, and then - vinegar. Now it's the turn of the chicken proteins: add them to the dish and whip it. We recommend using a blender for this, then the mass will be dense, homogeneous and without lumps. When the mixture lightens a little and becomes more dense, try it on the palate - is there enough salt and vinegar; if necessary, enter a few more of these products. Due to the fact that tomato paste is included in this recipe, mayonnaise has a reddish-yellowish tint with a characteristic aftertaste, as well as the smell of ripe tomatoes.
Homemade mayonnaise on chicken yolks
To choose from a huge number of sauces"Your", you need to try not just one recipe. Therefore, experiment and cook for your own pleasure - so you can objectively judge what 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
Cooking method: If you want the mayonnaise to have a sharp taste and smell, use a sharp mustard. For those who do not like these dishes, a softer product, including granular, will do. After all the necessary utensils - spoons, a deep bowl, corolla and another - is on the table, you can start cooking home refills. 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 beginning, the protein does not enter the recipe, so separate them and use them to prepare another dish, and transfer the yolks to a separate bowl and whisk. Then enter to them the specified amount of sugar, mustard, salt put on your taste. Now carefully mix all the ingredients and after the mass has got a light beige shade, the lumps disappear, add the vegetable oil, pouring it out with a small jet. Just from this product depends the consistency of the future dish, therefore, in order to achieve a higher density, you can enter a slightly larger amount than indicated in the recipe. When all the ingredients of the mayonnaise are gathered together, whip them with a blender or mixer until smooth. Note that the home sauce, unlike the store, is not stored for too long - try to use it for five days. The prepared dish should be kept in the refrigerator, and if it seems to be too thick, add a little warm water and mix. In the same way, you should act in case of excess lumps - slightly diluting mayonnaise, you can easily get rid of them. We hope this recipe is useful to you!
Mayonnaise "Salad" with addition of sour cream
If you like to make vegetable, meat and othersalads, then this recipe is ideal for you. Firstly, homemade mayonnaise turns out to be very delicate, tasty and perfectly complements such dishes. Secondly, it is indisputably more useful than a store product, since it does not contain harmful additives or preservatives. Use these tips and prepare 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
Cooking method: This recipe includes dry mustard, which is fairly easy to use - just read the instructions given by the manufacturer on the packaging. But just in case, so that you do not have any difficulties, we will tell you in detail how to turn the powder into a fragrant liquid mustard. Before starting to prepare, make sure that the product consists of small grains, without excess impurities and husk. To avoid trouble, you can sift it through a sieve. Now take a tablespoon of powder and fill it with the same amount of boiling water. Rinse well, and then stir thoroughly until a dense mass forms, then add hot water (one tablespoon). Such a phased introduction of liquid allows to prepare mustard without a lump, besides boiling water removes excessive bitterness of the product, which occurs due to the release of essential oil. Leave the mixture aside for fifteen minutes. After the mustard has been infused, enter into it one teaspoon of sugar and the same amount of vegetable oil. Then lightly salt and pour vinegar (10 milliliters), instead, by the way, you can use lemon juice. Well, rub all the ingredients and put the product in the refrigerator. To give the dish a piquancy, some housewives add honey, spices and even beer. Mustard thickens and completely "dials" all its flavor and taste in about one day, so it is recommended to do it in advance. So, now all the products you need are ready, the mustard recipe is mastered, you can go directly to cooking mayonnaise. To do this, in a deep stainless bowl, whip with chicken yolks, then enter salt and pepper, mustard, and half of the specified portion of wine vinegar. Note that for lack of it you can always use lemon juice. Do not stop and continue to mix, slowly pour both kinds of oil. If you want to make a perfectly homogeneous and airy mayonnaise, use a blender to beat the ingredients. At the very end, enter the remaining vinegar, as well as sour cream, and several more times mix everything. The resulting mass cool and store in the refrigerator no longer than five days. There is another recipe for this mayonnaise. Perhaps you want to try it, so do not hide all the subtleties of its preparation. So, if you do not have sour cream, replace it with such products: mustard (put about five large spoons), one lemon (squeeze juice out of it) and half a glass of cream. Salt, as always, add at your discretion. Bon Appetit! 
Milk mayonnaise without chicken eggs
Many believe that home-made mayonnaise is alwaysis prepared on the basis of eggs, but this is a misconception, and the recipe we have proposed is a clear proof of this. Try to make 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)
Cooking method: Pour the milk into a deep bowl and put on a weak fire to warm. However, keeping it on the stove for too long does not cost - as soon as the surface starts to appear bubbles, turn off the burner. If you use a home product, be sure to pre-boil it and cool it down a little. Now in warm milk pour the vegetable oil and, several times mixing, put mustard, a couple of pinch of table salt and squeeze out half of the lemon juice. Be careful not to have the bones in mayonnaise! To achieve the ideal consistency of the dish will help blender or mixer. Otherwise, you can always beat the ingredients with the usual kitchen whisk, which you should do. Ready-mixed mayonnaise should be homogeneous and dense, without any lumps, light color. After it has cooled down a little, put the product in a clean container, cover it tightly and store it on the bottom shelf of the refrigerator. At the same time, please note that homemade dressing does not contain preservatives, so it quickly deteriorates - after about a week it can no longer be added to salads or other dishes.
Mayonnaise with walnuts and cranberry juice
At the festive table it is customary to submit at least onemeat dish, whether it be a fragrant beef or pork steak, shish kebab or "fingers" with bacon. 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 meals a piquancy and extraordinary 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
Cooking method: This recipe can be implemented in two ways. In the first case, just peel and chop the walnuts, and in the second - fry them in a pan without adding oil. Only after trying both options, you will be able to objectively judge which one is better. Proceed directly to the preparation of mayonnaise, first free the nuts from the shell, wrap them in a kitchen towel or a clean piece of cloth, so that nothing spills up, and pound it with a rolling pin or mallet to beat the meat. After transfer them to a deep plate and fill with olive (or other) oil. After rinsing the mixture, enter cranberry and lemon juice. You can add a little salt or spices to your taste. If you plan to go on a picnic and fry shish kebabs with friends, make a nutty mayonnaise at home, transfer it to a jar and take it with you to nature. He will make an ideal company for juicy grilled meat.
Mayonnaise in Swedish
This recipe is fundamentally different from the previous ones. In this case, the usual shop mayonnaise, with the help of certain ingredients, turns into an original sour-sweet sauce. 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)
Cooking method: We suggest turning shop mayonnaise into an unusual refueling in just five minutes. It is wonderfully combined with both cold and hot meat or fish dishes and complements the taste of snacks. The first thing you need to do is clear the horseradish skin. After that, grate it on a medium-sized grater and combine it with the rest of the ingredients, that is, with apple jam and ready-made mayonnaise. Be sure to whip the food with a fork or kitchen spoon and send it to the refrigerator. Now it is not a secret for you how to make mayonnaise at home. Modern manufacturers offer a huge selection of goods - today even lemon juice is sold in jars. But if you want to eat healthy and proper food, better use all the freshest, including this product. By the way, taking a classic recipe for mayonnaise and supplementing it with one or another 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.
Such a homemade sauce always comes to the rescue - hiscan be used both for preparing festive and ordinary dishes. Remember that every woman in the shower culinary, so do not be afraid to experiment and add to your mayonnaise components! We advise you to read:
