Mastery of making homemade mayonnaise

Homemade mayonnaise I always cook for salads. It turns out to be delicious and useful. After all, you never know exactly what mayonnaise is stuffed from the store counter. And you read the packaging to see, it's full of chemicals and preservatives.



I will tell you about four recipes for mayonnaise. With or without eggs, mustard or vinegar, milk or sour cream - try each and choose a recipe to your taste. Or make all four sauces at once.



Homemade mayonnaise with mustard and lemon juice To whip the ingredients, you can use a mixer or blender. It is easier to make mayonnaise with a blender, and the sauce prepared by the mixer will be thicker, but you will have to separate the proteins from the yolks.

The ingredients

• 2 raw eggs
• half-salt
• half-plus
• 2 tsp mustard
• 250 ml of vegetable oil
• 1 tbsp lemon juice

Blender cooking

1. Pour the eggs into a high, not too wide container. A can or a special glass for a blender is suitable. This should be done so that the yolks do not spread. Add salt, sugar and mustard.
2. We lower the blender to the bottom and whip it to a homogeneous consistency. Then, moving the blender up and down and continuing to whip the mass, pour the oil in a thin stream.
3. When the sauce thickens, you need to add lemon juice and whip again.

Mixer cooking

1. Break the eggs and carefully separate the proteins from the yolks. We pour them into a wide container. Add sugar, salt, mustard and beat at low speed.
2. Continue to whip, gradually add oil. When the sauce thickens, you need to increase the speed of the mixer and pour out the remaining oil with a thin trickle. Then add the lemon juice and stir again.

Homemade mayonnaise with vinegar without mustard is a great option for those who want to quickly prepare mayonnaise. It won't be any worse than mustard.



The ingredients

• 2 raw eggs
• half a tsp 9% vinegar
• 150 ml of vegetable oil
• half-salt
• half-plus

Preparation

1. Put the yolks in a high and narrow container. Add vinegar, sugar and salt. Table cider vinegar can be replaced with apple, so mayonnaise will be more tender in taste.
2. Put the blender at the bottom of the container and fix it with your hands so that it does not move. We beat the mass for about three minutes. As soon as the sauce begins to thicken, we begin to move the blender up and down to evenly mix the ingredients.

Homemade mayonnaise without eggs Mayonnaise prepared according to this simple recipe turns out to be quite thick, with a delicate creamy taste.



The ingredients

• 150 ml of milk of any fatty
• 300 ml of vegetable oil
• 2-3 tsp mustard
• 2 tbsp lemon juice
• half-salt

Preparation

1. In a narrow container pour milk and butter. We whip the mixture with a submersible blender for a few seconds. It should be a thick mass.
2. Add mustard, lemon juice and salt. We beat again until we get a uniform consistency.

Homemade mayonnaise with sour cream and boiled yolks is the most non-standard recipe for cooking. The sauce is suitable for those who do not want to use raw eggs and vegetable oil.



The ingredients

• 3 boiled yolks
• 2 tsp mustard
• 300g fatty sour cream
• half-salt

Preparation

1. Add mustard to the yolks. Rub with a fork to a uniform consistency.
2. Sour cream and salt. Then mix everything carefully so that there are no lumps left.

Homemade mayonnaise is cooked quickly - just 5 minutes and ready. Choose a recipe to your taste. Wish you a good appetite!