Mayonnaise - is the most delicious and popular sauce in the world, as well as the original zest and mouth-watering dressing of almost any dish.
But a product called mayonnaise sold in our stores and supermarkets has nothing to do with the well-known sauce.
Just look at the list of components included in the store mayonnaise - there are practically no natural ingredients, but only flavorings and preservatives.
Whereas a real mayonnaise sauce should include only natural ingredients:
- vegetable oil, eggs, mustard, salt, sugar, lemon juice are the real basis of this product.
Therefore, the preparation of mayonnaise at home is the best and highest quality option for creating this product, in many ways superior to ready-made store sauce.
How to make mayonnaise at home - methods and general principles for its preparation
A product with a fat content of less than 50%, as well as a composition with preservatives and various chemical additives can not be called mayonnaise, but only mayonnaise sauce.
Therefore, it is better to make mayonnaise at home - it will not be so difficult, but also, much tastier and healthier.
For the proper production of mayonnaise at home, any cook or housewife needs to be based on the general principles of its preparation:
• In order to create mayonnaise at home and bring it to the desired consistency, it is necessary to use a blender or mixer in cooking, although it is best to act in the old way and use a whisk for manual whipping.
• Eggs that need to be beaten first, it is better to pick up the home, with bright yolks. Since it is the color of the yolks that gives the mayonnaise an appetizing look. But if the eggs are still purchased with light yolks, it is more advisable to add turmeric to the ingredients, which with its bright yellow color will add a unique look to the future mayonnaise.
• Next, add to the eggs - salt, sugar, pepper, mustard, lemon juice or vinegar.
• Oil in mayonnaise needs to use refined sunflower, and even better olive, pouring it into a container with components for the future sauce in a portion of a thin stream.
• The more oil is used in the preparation of the product, the thicker the mayonnaise created at home will be.
• When the desired consistency of the sauce is reached, you must definitely taste the mayonnaise and if something is missing, add it, bringing the product, thus, to complete perfection.
Recipes and how to make mayonnaise at home on your own in accordance with all the rules
Recipe 1. How to make mayonnaise at home (Classic)
Ingredients:
• Oil (vegetable origin) - 200 ml.
• Eggs - 2 pcs.
• Lemon juice - 30 ml.
• Mustard - 15 ml.
• Sugar (fructose) - 15 ml.
Cooking method:
Yolks from two eggs (preferably taken from domestic chickens), salt and sugar must be mixed together. This action can be performed using a simple whisk (blender, mixer). Beating occurs until the sugar and salt are completely dissolved.
Important! Mixing should be carried out in a circular motion (clockwise).
Then, without stopping and continuing to whip the available components, it is necessary to add oil to them in small portions.
After obtaining a homogeneous mass, mayonnaise should be acidified and lemon juice should be added to it. And then mix the mustard and again all the ingredients mix well and beat.
In order for the mayonnaise to be thick and saturated, you can add more oil to it, since the consistency of the future mayonnaise depends on its quantity.
Recipe 2. How to make mayonnaise at home (Traditional)
Ingredients:
• Oil (sunflower) - 1 tbsp.
• Eggs - 2 pcs.
• Vinegar - 60 ml (3%).
• Salt, pepper - not for everybody.
• Sugar - 30 gr.
• Mustard.
• Water (if necessary).
Cooking method:
At the beginning of the mayonnaise preparation process, it is necessary to separate the yolks from the proteins. Then you must add mustard, pepper and salt to the raw yolks. All components are mixed well with each other.
Further, to the resulting consistency, you need to gradually begin to add the oil (pre-chilled), with constant whipping, literally one spoonful to get a uniform and thick consistency.
If the mayonnaise is excessively thick, it can be diluted by pouring small portions of water with continuous whipping.
At the end of the process, add sugar and vinegar to the mayonnaise and mix all the ingredients again.
Recipe 3. How to make mayonnaise at home (cooking lean pea mayonnaise)
Ingredients:
• Chopped peas (pea flakes) - 30 gr.
• Vodichka - 180 ml.
• Refined oil (vegetable origin).
• Salt, pepper - not for everybody.
• Sugar - 20 gr.
• Vinegar - 30 ml.
• Mustard - 30 gr.
Cooking method:
Peas need to be put in a pan, pour it with water and put to boil until the bean components completely turn into gruel.
Pass the pea pulp through a blender to obtain a homogeneous state.
If the mixture turns out to be excessively thick, it is necessary to add water to it, since the consistency should resemble the look of jelly.
The resulting mass must be cooled.
In a bowl for whipping, you need to pour a little oil and add part of the pea slurry to it (1: 2). Beat the components for 1 minute.
Further, in the resulting sauce you need to gradually add - salt, sugar, pepper, mustard, vinegar.
Beat the connected components for another 2 minutes, until a homogeneous and dense mass is obtained.
Recipe 4. How to make mayonnaise at home using quail eggs
Ingredients:
• Quail eggs (yolks) - 8 pcs.
• Butter (walnut) - a glass.
• Mustard - half a teaspoon.
• Lemon juice.
• Salt, pepper - not for everybody.
Cooking method:
The yolks of quail eggs must be separated from the proteins and beat with a whisk, blender or mixer.
Further, half the available oil should be poured into the eggs in a small trickle without stopping beating the mass.
After you need to add a lemon, a little mustard, salt and pepper the mixture to taste. Mix all components thoroughly and beat until a homogeneous consistency is obtained.
Recipe 5. How to make mayonnaise at home - "Curd"
Ingredients:
• Cottage cheese (oily consistency) - 0.5 cups.
• Milk - 60 ml.
• Egg - 1 pc.
• Refined oil (vegetable origin) - 60 ml.
• Salt, mustard - not for everybody.
• Lemon juice - half a teaspoon (or the same amount of vinegar).
Cooking method:
To make mayonnaise, it is necessary to mix cottage cheese of good fat content thoroughly with milk and yolk separated from protein.
Then in the available components you need to pour vegetable oil in a thin stream and beat all the ingredients with a blender, mixer or whisk.
It should have a thick, uniform consistency.
Next, you must add mustard, lemon juice or vinegar to the mixture, and again mix everything thoroughly.
This mayonnaise is perfect for dressing any dishes.
Recipe 6. How to make mayonnaise at home (without eggs in milk)
Ingredients:
• Milk - 1 (incomplete glass).
• Oil (olive) - 1 (incomplete glass).
• Cream thickener - half a teaspoon.
• Salt, mustard - not for everybody.
• Lemon juice - 30 ml.
Cooking method:
With a whisk, mixer or blender, beat milk and butter with each other until a homogeneous state is obtained.
Next, you must add mustard to these two components, and then salt, lemon juice and cream thickener.
After that, once again thoroughly beat the existing mixture to the required density - and the mayonnaise is ready!
Recipe 6. How to make mayonnaise at home - "Vegetarian"
Ingredients:
• Boiled rice - 0.5 cups.
• Refined oil (preferably olive) - 1 cup.
• Salt, sugar.
• Lemon juice.
• Mustard.
Cooking method:
Boiled chilled rice should be put in a blender glass. Next, add the oil to the rice and break the components with a blender into a homogeneous mass. After that, mustard must be added to the resulting mass and once again beat everything with a blender.
Then in the resulting mixture you need to pour in the portioned and leisurely remaining oil and beat everything with a mixer to a smooth consistency.
Ready mayonnaise should be seasoned with salt, sugar and lemon juice and set aside for a while to completely dissolve the components.
For greater piquancy, garlic, herbs or cucumbers can be added to such mayonnaise.
How to make mayonnaise at home - useful tips and tricks
• For the preparation of mayonnaise at home, oil is recommended to use unrefined olive or refined vegetable origin.
• Before you start making mayonnaise, it is better to cool the oil in the refrigerator.
• Mayonnaise is very fond of eggs; when added in sufficient quantities, the sauce is more saturated and tasty.
• It is better to store home-made mayonnaise in the refrigerator and not more than a day. But if storage periods need to be extended then it is recommended to add more oil to mayonnaise - this will extend its vital activity and shelf life up to three days.
• In order to make homemade mayonnaise even tastier and more piquant, you can add additional components to it - olives, cucumbers (pickled), olives, caviar (red and black), orange juice, red pepper, onion, garlic, herbs and much more another.
• At the end of cooking, you should always taste the resulting masterpiece, and if something is missing, add any component and not be afraid to experiment.
