6 recipes for homemade mayonnaise that tastes better than store-bought mayonnaise

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With or without eggs, with mustard or vinegar, with milk or sour cream - try each sauce and choose the best one.

6 secrets of perfect homemade mayonnaise

• All ingredients should be at room temperature.
• If you cook mayonnaise on eggs of domestic chickens, then its color will be yellow. Moreover, the fresher the eggs, the richer the color will turn out. Eggs bought in a regular store will make light mayonnaise.
• Cook mayonnaise in sunflower oil or a mixture of olive and sunflower in a 1: 1 ratio, preferably 1: 2 or 1: 3. If you use only olive oil, especially Extra virgin, the sauce will taste bitter.
• If you add a little more oil than indicated in the recipe, the mayonnaise will be even thicker. In the same way, you can save the sauce in the case when the mass does not thicken when whipping. If you want, on the contrary, to make it thinner, then pour a little water into the sauce.
• 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.
• Ready-made homemade mayonnaise is stored in the refrigerator in a hermetically sealed container for no more than 4–5 days.

Homemade mayonnaise with mustard and lemon juice

The ingredients can be whipped in two ways: with a blender or a mixer. In both cases, the sauce turns out to be tasty and aromatic, 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 whites.

Ingredients

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

Cooking with a blender

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

Lower the blender to the bottom and whisk 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 the lemon juice and beat the mayonnaise with a blender again.

Cooking with a mixer

Crack the eggs, carefully separate the yolks from the whites 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 speed of the mixer and pour in the remaining oil in a thin stream. Then add lemon juice and mix thoroughly.

Homemade mayonnaise with vinegar without mustard

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

Ingredients

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

Preparation

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

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

Homemade mayonnaise without eggs

The sauce made with 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 lemon juice
• ½ teaspoon of salt.

Preparation

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

Homemade mayonnaise with sour cream and boiled yolks

This custom but delicious sauce is a 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 fat sour cream;
• ½ teaspoon of salt.

Preparation

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

Homemade mayonnaise with cottage cheese

Another non-standard variation of the sauce. The mayonnaise is light and very aromatic.

Ingredients

• 2 boiled yolks;
• 3-4 tablespoons of soft cottage cheese;
• 3 tablespoons of kefir with a fat content of 2.5%;
• 1-2 teaspoons of lemon juice;
• salt to taste;
• ground black pepper - to taste;
• 1 teaspoon tablespoon mustard.

Preparation

Mash the yolks well with a fork. Use a hand blender to combine them with cottage cheese, kefir, lemon juice, salt and pepper.

When the mixture is smooth, add the mustard and beat again.

Vegan homemade mayonnaise on aquafaba

Aquafaba is a liquid made from canned or cooked legumes such as beans or chickpeas. In recipes, it replaces eggs, because it is beaten with a mixer in the same way as they are. Mayonnaise looks no different from ordinary, and mustard and lemon juice give it a characteristic taste and aroma.

Ingredients

• 90-100 g of aquafaba;
• 1 teaspoon sugar
• ½ teaspoon salt;
• 2 teaspoon mustard
• 1 tablespoon lemon juice
• 200 g of vegetable oil.

Preparation

Pour aquafaba into a tall glass. Add sugar, salt, mustard and juice.

Whisk with a hand blender, raising and lowering slightly. The mass should increase in volume and lighten a little. This will take about a minute.

While whisking, slowly pour in the butter in a thin stream. The finished mayonnaise should become light, smooth and thick.

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