Rarely are foods surrounded by as many horror stories about their dangers and dangers as mayonnaise. They adore and hate him, argue about the application and, of course, about the preparation. In fact, most problems, such as dubious composition and prohibitive calorie content, can be solved if you do everything yourself. So we have selected 6 of the most delicious homemade mayonnaise recipes for you!
1. Homemade mustard mayonnaise
The taste is richer and more savory - an eternal classic!
You will need: 4 eggs, 500 ml butter, 2 tbsp. lemon juice, 4 tsp. mustard, 1 tsp each sugar and salt.
Preparation: Beat the eggs with the rest of the ingredients, except for the oil and lemon, in a high bowl with a blender. Without stopping whisking, add butter along the wall until the sauce thickens. Add lemon juice at the end and beat the mayonnaise again.
2. Homemade mayonnaise with milk
If you think that it is impossible to make homemade mayonnaise without eggs, you are wrong!
You will need: 300 ml of milk, 600 ml of butter, 2 tbsp. lemon juice, 3 tbsp. mustard, 1 tsp each salt and sugar.
Preparation: Heat the milk to room temperature, pour in the butter and beat with a blender to thicken well. Add the rest of the recipe and beat for another half minute at highest power.
3. Homemade mayonnaise with vinegar
The expressive and spicy taste of mayonnaise can be obtained even without mustard, when it is not at hand.
You will need: 4 eggs, 300 ml of butter, 1 tsp each. 9% vinegar, salt and sugar.
Preparation: Separate the yolks from the eggs, because you don't need the whites. Add salt, sugar and vinegar, beat, add oil and beat for another 5 minutes. If you prefer light and delicate mayonnaise, then use apple cider vinegar.
4. Homemade mayonnaise with quail eggs
The recipe for this homemade mayonnaise will suit real gourmets and fans of proper nutrition!
You will need: 10 quail eggs, 250 ml butter, 1.5 tbsp. lemon juice, 1 tsp each mustard, salt and sugar.
Preparation: Beat eggs with mustard, sugar, salt and spices to taste with a blender until smooth. Add the butter little by little and immediately continue whisking until the mixture thickens. Add lemon juice last and beat again.
Shawarma sauce: 12 homemade recipes
5. Homemade mayonnaise on water
This unusual recipe is worth trying for those who prefer the neutral taste of the sauce!
You will need: 1.5 cups of water, 0.5 cups of flour, 4 tbsp. butter, 2 tbsp. mustard, 1 tbsp. lemon juice, 1.5 tsp each sugar and salt.
Preparation: Grind the flour with water so that there is a homogeneous mass without lumps. Put the mixture on the stove, boil and cook until thick, and then leave to cool. Whisk the butter with the rest of the ingredients separately and slowly pour the flour into it until you get the consistency you want.
6. Vegan mayonnaise
This homemade mayonnaise recipe is completely free of eggs, milk and other animal products!
You will need: 80 ml soy milk, 160 ml butter, 1 tbsp. lemon juice, 0.5 tsp each mustard, salt and sugar.
Preparation: Heat the soy milk to room temperature, add butter and beat for a minute with a blender at maximum speed. Add the rest of the ingredients and beat for a couple of minutes, without moving the blender if possible.
Sponge cake cream: 15 of the most delicious recipes (step by step)
Useful Tips
Although all the recipes are very similar to each other, there are a few tricks and secrets that will help you get the most out of your homemade mayonnaise. Share tips!
1. To avoid bitterness, mix olive oil with vegetable oil 1: 1 - 1: 3. Add some sesame, corn, grape, rapeseed, linseed and other oils;
2. If the mayonnaise does not thicken in any way, then add a little more oil. And if you need to make it more liquid - drops of water;
3.Store homemade mayonnaise in an opaque, hermetically sealed container. So it will stand in the refrigerator for up to 5 days. On average, it is recommended to store it for 3 days;
4. Soft but rich Dijon mustard is best suited for mayonnaise;
5. Vegans can experiment with nut milk and chickpea water. They always need to be heated a little, otherwise the mixture simply will not beat;
6. Mayonnaise with tomato paste goes well with fish, and with meat - with gherkins or horseradish. Add greens for salads, and applesauce or orange juice for savory snacks;
7. Prepare homemade mayonnaise half an hour before use, so that it has time to infuse a little. Sauce preparation takes no more than 10 minutes on average;
8. For storage, it is better to use a glass container, not metal or plastic;
9. Do not use unrefined oil, because mayonnaise will separate;
10. To reduce calories, mix mayonnaise with natural yogurt before use.
