6 secrets of the perfect homemade mayonnaise

• All ingredients must be at room temperature.
• 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.
• Cook mayonnaise in sunflower oil or a mixture of olive and sunflower in a ratio of 1: 1, and preferably 1: 2 or 1: 3. If you use only olive oil, especially extra virgin (Extra virgin), then the sauce will be bitter.
• 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.
• 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: a blender or a 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.

Cooking with a blender

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.

Cooking with a mixer

Break the eggs, carefully separate the yolks from the proteins and put them in a wide container. 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.

Homemade mayonnaise with vinegar without mustard

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 apple cider vinegar, 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.

Homemade mayonnaise without eggs

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.

Homemade mayonnaise with sour cream and boiled yolks

This non-standard but very tasty sauce is a great option for those who do not 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. Add sour cream and salt and mix thoroughly so that no lumps remain.