Mayonnaise is a sauce that neverwill disappear from our refrigerators. For some, it is simply irreplaceable. It is spread on bread, added to sandwiches. It is simply impossible to prepare a large number of salads without it. Nowadays, almost everyone knows that store-bought sauce contains all sorts of "E" - preservatives, flavor enhancers, flavorings. And from such a sauce we get more harm than good. Using the recipe for making this sauce in a blender, we get a pure product without any chemical additives. Delicious homemade mayonnaise, which anyone can easily make according to the recipe, turns out to be light and very delicate in taste. Outwardly, it is practically no different from the store-bought one. The sauce has a shiny, creamy consistency. Its distinctive feature is that it is great for making a variety of salads, sandwiches and dishes that do not require heat treatment. When heated, the components of homemade mayonnaise separate from each other and it stratifies. So if you are going to bake or stew something, use a sauce from the store or replace it with sour cream with mustard, tomato juice, spices. Homemade mayonnaise prepared according to the recipe with warmth and love will be an excellent replacement for store-bought for three reasons:

• mayonnaise home is more useful, tk. does not contain preservatives,
• mayonnaise home is cheaper, and as the products from which you prepare it, there will be no doubt, in addition, they can always be found in every home,
• Your homemade mayonnaise will have a unique taste, because you can add to the recipe the ingredients that you like.

And it only takes a few minutes to prepare this sauce.

Recipe for homemade mayonnaise on whole eggs

Ingredients:

• egg - 1 pc.;
• sunflower (corn) oil, refined - 200 ml (1 glass);
• mustard - half a teaspoon;
• salt - half a teaspoon;
• sugar - half a teaspoon;
• lemon juice - 1 tablespoon.

Preparation:

Thoroughly wash the egg with hot soapy water. Wipe dry.

Gently break the egg into a high-capacity blender so that the yolk remains intact. Add salt and sugar to the egg. Pour in the vegetable oil.

Submersible blender put on the bottom of the glass so,to cover the yolk. Beat the mixture at minimum speed. When a white foam appears on the bottom of the glass, this will indicate that the egg began to mix with the oil.

Gradually lifting the blender up, you need to beat up all components of the homemade mayonnaise recipe to a homogeneous mass.

Without stopping the work of the blender, we add mustard to mayonnaise.

Now it's time for lemon juice, whichIt is necessary to pour in, after which once again, whisk all the ingredients to a homogeneous consistency. Taste the mixture and add salt, pepper, garlic or other spices to the sauce that are missing.

If the sauce should be more creamy, you can add hot boiled water.

Ready to cool mayonnaise. Given that the recipe uses a raw egg, store it in the fridge for more than one week.

Important!Take the butter and egg out of the refrigerator the day before, because the ingredients included in the recipe for making mayonnaise with a blender should be warm. In the recipe, you can use sunflower oil together with olive oil. In this case, take 50 ml of olive oil for 150 ml of sunflower oil. If you change the proportions by increasing the olive oil, the sauce may turn out to be bitter in taste. To reduce the thickness of the sauce, at the end of whipping, you can add 2-3 tablespoons of boiled hot water or increase the amount of lemon juice. Be sure to taste the finished mayonnaise before adding lemon juice. You can exclude mustard from the recipe, which is usually included in the Provencal mayonnaise. In the recipe, you can replace regular mustard with grain or dry mustard powder. Experiment. After all, this is only your mayonnaise with an amazing and unique taste. Add a new product little by little. Each time, thoroughly mix the components and taste. Be sure to write down the new recipe. Lemon juice can be replaced with any vinegar (table, apple, wine). The recipe for homemade mayonnaise involves using 1/2 - 1 teaspoon of vinegar per 1 egg.

The recipe for homemade mayonnaise on egg yolks

Ingredients:

• egg yolks - 2 pcs.;
• refined sunflower oil - 150 ml;
• mustard - 1/2 teaspoon;
• salt - 1/2 teaspoon;
• sugar - 1/2 teaspoon;
• lemon juice - 1-2 teaspoons.

Preparation:

Yolks carefully put in a deep container (you can use a can of 0.5 liters). Add to the yolks salt, sugar and whisk thoroughly all blender at low speed.

Very small amounts (1 teaspoonful) ofyolk mixture to introduce oil. Each time with the addition of oil, whisk well and monitor the quality of the oil and yolks. The next spoon of oil should be added only after a stable uniform oil-yellow-yellow emulsion has formed.

When the yolks start well and quickly and bind to the oil, you can start adding oil not with tea spoons, but with a thin trickle.

In the prepared sauce add mustard (optional), lemon juice. All components beat up again.

Put mayonnaise in a clean jar. The dishes should be sealed with a lid and put in the refrigerator.

Helpful Tips

Important!You can prepare the sauce according to this recipe using a mixer or even a whisk. However, whipping the mixture will be longer and more labor-intensive. If, after adding the first portion of oil, you whipped the mixture for a long time and it still did not become thicker, add another spoonful of oil and continue whipping. Homemade mayonnaise can be stored in a hermetically sealed jar for no more than 7 days. In these recipes, you can use 3-4 quail eggs instead of one chicken egg. In the recipe for mayonnaise with a classic taste, you need to use "strong" mustard. Or make it yourself from dry mustard powder and brine (cucumber or tomato). Various seasonings and spices will help add piquancy to homemade mayonnaise:

• Garlic (very finely chopped or missed through garlic) adds acuity. This mayonnaise is suitable for a sandwich on baguette, toast, meat dishes.
• Hard cheese (grated on a fine grater) will give a great recipe for vegetable sauce.
• Olives (carefully crushed) will give a Mediterranean hue. A recipe for this mayonnaise will be indispensable for potato dishes.
• Lemon peel (finely grated) with its remarkable citrus aroma will be gorgeous in sauce for seafood, fish, vegetables.
• Traditional finely chopped greens of parsley, basil, dill will give the sauce a unique aroma.
• You can use grated horseradish, curry, coriander, hops-suneli, cranberry juice. Only your imagination and your taste are able to suggest the right ingredients in the recipe for your favorite mayonnaise.

Once you try your first homemade mayonnaise, you will never want to buy this product in the store. Enjoy!

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