How to make mayonnaise without mustard at home. How to make homemade mayonnaise: simple recipes, photos and videos

Homemade mayonnaise without mustard in a blender is obtained even by novice cooks, because there is nothing complicated in its preparation. However, here and there you can hear angry reviews that the sauce did not thicken and an oily mass formed in the residue. Warning all negative reviews, I will say that the density of the sauce directly depends on two qualities: yolks at room temperature and high power equipment. If you have a blender with a power of less than 500 watts, then the ingredients will not go astray!!!

There is no need to blame anyone later - you will have to put the mass on the marinade or pour it out.

So, let's prepare the usual ingredients for homemade mayonnaise, which are sure to be found in everyone's kitchen: take chicken eggs from the refrigerator and warm to room temperature for 30 minutes.

Carefully separate the yolks from the whites and add the yolks to a deep blender glass. Proteins are used for another dish or frozen.

Pour salt and ground black pepper into a glass. You can add ground paprika, turmeric, etc. if desired. Let's pour vinegar. Instead of 9%, you can use apple, wine, etc.

Insert a blender and pour on the wall vegetable oil. Its mass does not play a role, you can add both 100 ml and 150 ml, the main thing is not to lift the blender.

At the highest speed, beat the whole mass for about 2-3 minutes, without lifting the blender from the bottom of the glass. As soon as you see that the mass began to thicken and connected with each other, the blender can be torn off the bottom and whip the mayonnaise in any position. I got a buttery thick yellow mayonnaise - the eggs were from poultry.

By the way, the more oil you add, the thicker your sauce will turn out.

Put homemade mayonnaise without mustard from a blender into a gravy boat and garnish with herbs, serving. Mayonnaise should be stored in the refrigerator in a closed container for no more than 4-5 days.

step by step recipe with photo

Easy to prepare and very tasty mayonnaise without mustard is ideal for salads, meat or fish dishes, snacks. If you want to prepare any sauce based on such mayonnaise, you can also be sure of an excellent result. If you do not beat the mayonnaise with a whisk, but use a blender, the mayonnaise will be ready in just a minute.

Ingredients

• 1 chicken yolk
• 3 pinches of salt
• 100 ml vegetable oil

Cooking

1. Carefully separate the egg yolk from the protein, transfer to a bowl and salt.

2. Start whisking vigorously the egg yolk together with the salt.

3. Add vegetable oil drop by drop. If you want to get mayonnaise without a bright taste and aroma, use the same oil - almost tasteless refined sunflower, corn, olive oil.

4. Gradually increase the amount of butter, without stopping whisking. The more oil you add, the thicker the mayonnaise will be. At the same stage, you can add lemon juice (optional), any spices and spices.

Hello my dear chefs! I will not be mistaken if I say that mayonnaise is a product that is available in almost every refrigerator. Some hostesses use it when preparing sandwiches, others - for salads. But there are also those who simply eat it with bread. I know at least a few of these people. And one of them is my husband 🙂 But store-bought sauces are not the best option. I will share with you recipes on how to make mayonnaise at home with a blender.

Store-bought mayonnaise is, frankly, a dubious pleasure. Beautiful packaging, which depicts golden yolks and juicy olives. It's just a well thought out bait. And let me tell you, it really works. Otherwise, no one would produce mayonnaise in such volumes and sell it everywhere.

The next time you buy something in the supermarket, take a closer look at the packaging. It lists the composition of the factory product. It has so many interesting ingredients: preservatives, thickeners, stabilizers, flavorings and other "yes". It is good to learn chemistry from such tablets. So enlighten yourself 🙂

The presence of additional components increases the shelf life of the product, but does not make mayonnaise a healthy food.

But homemade sauce, made with warmth and love, is a great substitute for store-bought. It has at least three undeniable advantages:

• it is natural and safe, since it does not contain “yes”;
• cheaper than a factory-made product of comparable quality;
• has a unique taste. You can add any ingredients you like to it.

And it takes literally 5 minutes to create homemade sauce. In terms of time, this is much less than getting ready and going to a nearby store. But draw your own conclusions 🙂

Delicious recipes

My friends, I want to reveal to you the secrets of cooking how to make homemade mayonnaise with a blender. You will, of course, need a kitchen helper - a blender. I live out my life the simplest. But after I wrote the article "", I finally decided to buy a new one in the near future 🙂

You will not have to buy a meat grinder, drag an old mixer from your parents for kneading dough and making purees. My kitchen is small, and it makes no sense to put equipment that performs only one function everywhere. I slowly hint to my husband that I want a new thing in the kitchen. Seducing him with dishes that I can cook for him 🙂

Something I dreamed about. Never mind, soon I will have a new blender and I will show it to you in all its glory. And today let's show simple step-by-step recipes on how to make homemade mayonnaise in a blender. For me, the taste of homemade sauce differs from the store in its tenderness and lightness. Purchased due to thickeners and added starch, the consistency is thicker, viscous and heavy.

"Classical"

It's time to impress everyone with this delicious sauce! Required ingredients:

• chicken egg;
• ½ tsp mustard (can be classic or with spices);
• a full glass of sunflower or corn oil;
• ½ tsp salt;
• ½ tsp Sahara;
• 1 tbsp freshly squeezed lemon juice.

Rinse the egg thoroughly with warm soapy water. Wipe it dry. Next, break the egg into a blender bowl, add salt, sugar and mustard to it.

Place the submersible into the blender jug. And start beating the mixture at low speed. When you see that all the components are connected, start slowly pouring in the oil. A soft white foam will form at the bottom of the bowl. And this will be a sign that the eggs have begun to mix with the oil.

Slowly lift the blender up. Continue whisking all the ingredients of the cream until a homogeneous mass is formed. You will see for yourself how beautifully the snow-white foam will form.

Now it's time to add the lemon juice. After adding this ingredient to the composition, mix everything well again. When acid is added, the sauce brightens, becoming snow-white.

Note - to make the product more liquid, add 2-3 tablespoons of hot boiled water to the mixture. Transfer the finished sauce to a convenient clean jar with a lid and refrigerate. Voila, you're all set!

With quail eggs

Homemade mayonnaise made with quail eggs turns out to be very gentle. What a useful one! So many valuable things are contained in quail eggs. In terms of the content of vital components, such a sauce is much ahead of classic cream from chicken eggs.

Required ingredients:

• 6 pieces of quail eggs;
• 150-170 ml of vegetable oil;
• ½ tsp Sahara;
• ½ tsp salt;
• ½ tsp mustard;
• a pinch of ground black pepper;
• a little green.

Mix sugar, eggs, pepper, salt and mustard in a bowl. Then beat this mass with a blender at low speed for 1-2 minutes. After that, start adding vegetable oil little by little to the mixture. During such additions, it is not necessary to stop the operation of the device: it must continue to beat.

At the final stage, enrich the cream with lemon juice and chopped herbs. Place the finished product in the refrigerator for a short time. In the cold, it will thicken faster.

Treat your loved ones with this delicious and healthy product. And then write your feedback in the comments. I really want to know your opinion about this delicacy.

Sauce without eggs

This is really a very light cream. Prepare the following foods:

• 150 ml cow's milk;
• 300 ml vegetable oil;
• 2-3 tsp mustard;
• 1 tbsp lemon freshly squeezed juice;
• salt and sugar to taste.

For this sauce, take fatter milk. Pour milk (it should be at room temperature) and oil into a blender bowl. Beat these ingredients until a thick emulsion forms in the bowl. Then add mustard, salt, sugar and lemon juice. And keep beating for about a minute.

Believe me, this egg-free cream is in no way inferior to the classic sauce. It is tender and delicious. By the way, according to the same recipe, you can make lean mayonnaise. Only instead of cow's milk you need to take soy.

Without mustard

This option is obtained with a touch of sourness by adding lemon juice. It pairs very well with vegetables in a salad.

Required list of products:

• a glass of vegetable oil;
• ½ tsp lemon freshly squeezed juice;
• 2 boiled chicken yolks;
• a pinch of salt;
• 25-30 ml of chilled boiled water;
• ½ tsp Sahara;
• 2 raw chicken yolks.

Place boiled yolks on the bottom of the blender bowl (they should still be warm). Mash them and mix with raw yolks. Then add salt and sugar. Beat this whole mass well.

Now switch the device to high speed and literally add a few drops of oil and beat. And so you need to pour the whole glass of oil. Next, switch the blender to low speed and add lemon juice to the mixture. Then add water and continue beating for about a minute. The cream is ready: cool it and serve.

It is better to use vegetable oil as the main component of homemade sauce. I don't recommend olive oil. It has a specific taste and is very bitter.

But lemon juice can be replaced with any vinegar. You can take table, apple, wine or any other vinegar. Be guided as follows: for 1 egg you need to take from ½ to 1 tsp. vinegar. By the way, the recipe from Yulia Vysotskaya uses apple cider vinegar.

4 important rules before cooking:

1. first wash the eggs with soapy water;
2. All products added to the cream should be at room temperature. But by no means cold;
3. first beat the eggs well with spices and mustard;
4. the density largely depends on the amount of oil introduced (i.e. the more, the thicker). But you should know that the calorie content increases because of this.

Now you know why the sauce does not thicken - just add a little oil 🙂 If you wish, you can replace the egg with half of natural yogurt. The rest of the products remain unchanged (as in the classic version). Yes, and the technology of its manufacture is preserved.

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Try to conduct a survey on the topic "What is mayonnaise." And you will hear two opposite opinions: "mayonnaise is delicious" and "mayonnaise is very harmful." But what's wrong with mayonnaise? They will answer you: "The fact that in production they add all sorts of filth!" If this is harmful, then it is easy to avoid! It's easy to make mayonnaise at home! Moreover, diversify it with all sorts of additives, which you will not find in purchased sauces. And you will be firmly confident in the freshness and quality of your mayonnaise.

Provencal mayonnaise preparation (contains mustard)

The preparation (emulsification) of this type of mayonnaise is the simplest, since it contains a natural emulsifier - mustard. That is why the taste of this sauce is sharper, not as refined and delicate as that of classic mayonnaise. But to many, especially meat dishes, this type of mayonnaise is the most suitable.

Approximately 200 ml (glass) of oil will be required. Food temperature - 12-18 degrees Celsius. We take 2-3 yolks, an incomplete teaspoon of sugar, a quarter teaspoon of salt, half a teaspoon of ready-made mustard and mix everything well. Add half a teaspoon of oil (and not drop by drop, as in the preparation of mayonnaise without mustard). Emulsify by stirring in one direction (!) until complete homogeneity is achieved and a little more (it is better to over-emulsify than under-emulsify!). Then we add the oil already by a teaspoon, and then, increasing the portions as it thickens, and by a tablespoon, and towards the end by 2-3 tablespoons, carefully emulsifying each time. But even if too much oil is added once, the mayonnaise will fall apart, or, as it is called in cooking, “oil off”. Therefore, when preparing mayonnaise, it is reasonable to use the principle of paratroopers - "hurry slowly, it will turn out faster."
When the emulsification process is completely finished, add lemon juice or vinegar to taste (the mixture turns white a little and becomes more liquid), mix thoroughly and ... the mayonnaise is ready! With some skill, the preparation of Provencal mayonnaise takes no more than 8-10 minutes. After standing for several hours in the refrigerator, the sauce becomes more jelly-like. If after cooking you want to add a little more sugar or salt to taste, then you should stir until the grains are completely dissolved! Otherwise, after some time, the emulsion around the undissolved crystals will begin to disintegrate, and then the entire mayonnaise will quickly disintegrate.

If the emulsion breaks during preparation, you can add 2-3 drops of water and try to emulsify more intensively. If this attempt fails, then you can prepare a new mixture with yolks and add to it during emulsification no longer oil, but failed mayonnaise. Or just use the resulting "unsuccessful" mixture for salad dressing, fried eggs, etc. (The oily mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more.)

Preparation of classic mayonnaise sauce (without mustard)

Everything is the same as in the preparation of Provence mayonnaise, but mustard is not added to the yolks. In this case, emulsification is much more difficult. Pour in refined olive oil (the rest of the vegetable oils are more difficult to emulsify, and the taste is not the same!) At first, a few drops should be followed, by the end no more than a teaspoon. But we will prepare a real classic sauce mayonnaise, less spicy than Provence, and having that delicate and delicate taste that glorified him in world cuisine.

Additives for mayonnaise

Additives are introduced into the finished mayonnaise shortly before serving. Mayonnaise with additives is not subject to storage! Only the most common mayonnaise additives are listed here, but they can be varied indefinitely, adapting to different dishes and individual taste. Spicy additives are usually added to Provencal mayonnaise, and caviar and sweet additives are added to classic mayonnaise (without mustard).

mayonnaise with horseradish- up to 20% grated horseradish, a little sugar and salt (for cooking, see "Russian table horseradish" below). To cold meat and some fish dishes.
Mayonnaise with tomato- up to 30% tomato paste (you can also add a pinch of red pepper, a little more sugar, salt, sometimes sautéed onions are also added). To boiled cold fish, hot fried fish, for dressing fish salads.
Mayonnaise with gherkins and capers- Finely chopped gherkins and capers are added to taste. To the cold fried meat, to the baked goods.
Mayonnaise with spices and soy sauce - added to taste. For dressing meat and vegetable salads.
Mayonnaise with dill (Spring mayonnaise)- finely chopped dill is added to taste, you can also have a little parsley, sometimes dill oil is simply added.
Onion mayonnaise - up to 20% grated onion is added to taste.
mayonnaise garlic- Garlic porridge and black pepper are added to taste.
Mayonnaise swiss (or apple)- applesauce is added to taste, a little in equal proportions of lemon juice and dry wine.
mayonnaise orange- grated horseradish and orange juice are added to taste in equal proportions.
Sour-milk mayonnaise- katyk or yogurt, a little mustard and lemon juice are added to taste.
Mayonnaise green (or spinach)- spinach paste and grated horseradish are added to taste.
Mayonnaise for asparagus (shanty sauce)- add sour cream, whipped with mustard and salt.
Mayonnaise with tarragon- finely chopped fresh tarragon or ground dried tarragon is added to taste.

Mayonnaise snack bars, different (for cold fish and egg dishes, for sandwiches):

• 20% pureed black caviar is added;
• 20% pureed red caviar is added;
• 20% of pureed partial caviar is added;
• 20% pureed or finely chopped herring is added;
• 20% finely chopped salted salmon, salmon, chum salmon, sockeye salmon, coho salmon are added;
• 20% finely chopped anchovies are added;
• 20% finely chopped sprats are added;
• added 20-30% grated cheese(possible with the addition of greens, or caviar, or salted fish).

Dessert mayonnaises different (for sweet dishes):

• 25% of any jam or marmalade is added;
• 25% condensed milk or condensed cream is added (dietary mayonnaise).

Recipes for making mayonnaise with a mixer

(according to V.V. Pokhlebkin)
Composition 1 (without mustard)

• 150-200 ml of olive oil,
• 2 egg yolks,
• a little less than a quarter teaspoon of salt,
• half a tablespoon of freshly squeezed lemon juice
• quarter teaspoon red pepper
• preferably 1 teaspoon grated lemon zest,
• a quarter of a teaspoon of dry tarragon, ground in a coffee grinder.

Composition 2 (with mustard)

• 5-7 yolks,
• 1 liter of olive oil,
• lemon juice, salt, white pepper, mustard - to taste.

Cooking(for composition 1 or composition 2). Separate the yolks in the most thorough way, without allowing a drop of protein and completely removing the films from the yolks. Beat the yolks in a mixer until foamy, while gradually adding a little salt.

Gradually add oil, which should have exactly the same temperature as the yolks (about 18-20 degrees), while beating does not stop for a minute.

Add lemon juice drop by drop (do not stop beating). Add oil again, but faster, until completely whipped. Then comes the final introduction of lemon juice, salt, pepper (and mustard); whipping continues until the mayonnaise is completely smooth.

It should be noted that correctly carried out manual emulsification gives a noticeably better result in terms of the taste of mayonnaise, although it is very simple and takes no more than 10 minutes to make 0.5 l of mayonnaise.

Mayonnaise without eggs

• 150 g milk
• 300 g sunflower oil.

Beat in a blender for three minutes.
Add 1 tsp. salt, 1 tsp. mustard, 1 tbsp. l. lemon juice.
Beat for two more minutes.

Lean mayonnaise

We take 0.5 cups of peeled walnuts (you can lightly fry), carefully grind in a coffee grinder - this is important because nut flour is an emulsifier.
Add mustard to the nut flour (to taste), water to a mushy state, (rather thick consistency) + salt and sugar. This turned out to be the basis of mayonnaise (in technological terms - the body of the emulsion). Then, first, drop by drop, add vegetable oil without taste and mix (rub) in one direction until a characteristic crackle. Further, the oil can be added with a teaspoon, each time mixing thoroughly so that no drops of non-emulsified oil remain.
Vegetable oil can be added up to 1 cup, but remember: the emulsifying power of nut flour is not infinite, and adding too much oil can cause the mayonnaise to delaminate, and, alas, it is already impossible to fix this. The resulting thick mayonnaise is diluted with vinegar and water to the desired consistency.
Such mayonnaise can be eaten in fasting, it brightens up a rather monotonous menu and allows you to eat salads, okroshka, which are not so tasty without sour cream and mayonnaise. If walnuts are not available, peanuts and hazelnuts are fine, only the mayonnaise flavor will have the nuts that were used.

Egg-free mayonnaise with soy milk

We breed dry soy milk: 1 tbsp. l. to a glass of water, add a little salt, half a teaspoon of sugar and start to twist in a combine, pouring in a thin stream of oil (normal, odorless). A glass of milk well "absorbs" about two glasses of oil, and if there is more oil, then a very thick mayonnaise is obtained, if less - more liquid, i.e. you have to watch the consistency. At the end, flavoring: mustard, acid - acetic or citric, you can squeeze a lemon - (by the way, it thickens a little more) and other flavors - already at will.

Mayonnaise on yolks

We put three raw egg yolks in a bowl, very carefully separated from the proteins, add half a teaspoon of salt and mustard on the tip of a knife, stir well with a veil. Then, while stirring, pour a little vegetable oil (30-40 g) in a thin stream and completely combine it with the yolks. Without ceasing to twist the mass, we combine all the oil (350 g) with it in the same small portions. We periodically cool the mass (you can put it in a bowl with ice or cold water, without ceasing to stir). The sauce at this stage should be thick and stick well. Add 50 g of 3% vinegar and stir again, this will brighten the mayonnaise and become more tender.

On a note:

First, egg yolks and vegetable oil must be well chilled before and during cooking.
Secondly, vegetable oil requires refined, refined, olive oil is best.
Thirdly, it is necessary to “twist” the mass only in one direction - even half a turn in the other direction will ruin the finished sauce. Success here largely depends on patience, time and skill.

1. All ingredients must be at room temperature.
2. If you cook mayonnaise on the eggs of domestic chickens, then its color will be yellow. Moreover, the fresher the eggs, the richer the color will turn out. Store-bought eggs will make light-colored mayonnaise.
3. Cook mayonnaise in sunflower oil or a mixture of olive and sunflower oil in a ratio of 1: 1, and preferably 1: 2 or 1: 3. If you use only, especially extra-class (Extra virgin), then the sauce will be bitter.
4. If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. In the same way, you can save the sauce in the case when the mass does not thicken when whipped. If you want, on the contrary, to make it thinner, then pour a little water into the sauce.
5. To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill to it. And the amount of salt can be changed to taste.
6. Ready-made homemade mayonnaise is stored in a hermetically sealed container for no more than 4-5 days.

4 homemade mayonnaise recipes

The ingredients can be whipped in two ways: blender or mixer. In both cases, the sauce is tasty and fragrant, but both options have their pros and cons.

It is easier to make mayonnaise with a blender because you can use whole eggs. And the sauce prepared with a mixer will be thicker, but you will have to spend time separating the yolks from the proteins.

Ingredients

• 2 raw eggs;
• ½ teaspoon salt;
• ½ teaspoon of sugar;
• 2 teaspoons of mustard;
• 250 ml of vegetable oil;
• 1 tablespoon lemon juice.

Break whole eggs into a tall, not too wide container, such as a jar or a special glass for a blender. Do this carefully so that the yolks do not spread. Add salt, sugar and mustard.

Lower the blender to the bottom and beat the mixture until smooth. Then, moving the blender up and down and continuing to beat the mass, pour in the oil in a thin stream.

When the sauce thickens, add lemon juice and beat the mayonnaise with a blender again.

Crack the eggs carefully and place them in a wide bowl. Add salt, sugar and mustard to the yolks and beat the mixture with a mixer on low speed.

Continuing to beat, gradually pour in the oil a little at a time. When the mixture thickens, increase the mixer speed and pour in the rest of the oil in a thin stream. Then add lemon juice and mix thoroughly.

A quick way to make a thick sauce with whatever you're likely to find in the kitchen. It will come out no worse than mayonnaise with mustard.

Ingredients

• 2 raw egg yolks;
• ½ teaspoon salt;
• ½ teaspoon of sugar;
• ½ teaspoon of vinegar 9%;
• 150 ml vegetable oil.

Cooking

Place the yolks in a tall, narrow bowl. Add salt, sugar and vinegar. Instead of table vinegar, you can use it, then the mayonnaise will be softer.

Pour in the oil and, placing the blender on the bottom of the container and without moving it, beat the mass for about 3 minutes. When the sauce begins to thicken, start moving the blender up and down to mix the ingredients evenly.

The sauce, prepared according to this incredibly simple recipe, turns out to be quite thick and has a delicate creamy taste.

Ingredients

• 150 ml of milk of any fat content;
• 300 ml of vegetable oil;
• 2-3 teaspoons of mustard;
• 2 tablespoons of lemon juice;
• ½ teaspoon salt.

Cooking

Pour milk and butter into a tall narrow container. Blend the mixture with an immersion blender for a few seconds. You should get a thick mass. Add mustard, lemon juice and salt and beat again until smooth.

This non-standard, but very delicious sauce- great option for those who don't want to use raw eggs and vegetable oil.

Ingredients

• 3 boiled yolks;
• 2 teaspoons of mustard;
• 300 g of fat sour cream;
• ½ teaspoon salt.

Cooking

Add the mustard to the yolks and mash with a fork until smooth. Enter sour cream and salt and mix thoroughly so that no lumps remain.