Women's Tips

All about mayonnaise sauce - the most delicious cooking recipes


Mayonnaise has become a favorite ingredient in many housewives. If earlier all salads, borscht, stews were filled with real thick sour cream, now for some reason, many began to feel tastier and easier to use this particular sauce.

And at the present time, only what options can not be found on store shelves. This product is prepared with olive oil, avocado oil, quail eggs, on some yolks. There are even "light" low-calorie options.

So you can choose which one you wish. However, more and more began to cook this sauce at home.

For example, quite recently I had to cook a festive dinner for late guests. And at some point I discovered that there is no mayonnaise or sour cream at home. And then the recipe of homemade mayonnaise, which is prepared in a matter of minutes, and much more useful than the “chewed” store shop, came to mind.

The classic recipe for homemade mayonnaise

This noble sauce to cook at home is really easy and simple! The main thing is that all its components are fresh and at room temperature.

Consider the classic version of the preparation of the basic home product. It can also be prepared using a conventional whisk for whipping, but for the speed of the process it is recommended to use an immersion blender.

  • Sunflower oil - 150 ml.
  • Egg - 1 pc.
  • Lemon juice - 1 tbsp. l
  • Salt, sugar - 0.5 tsp.

1. Pin and break a fresh egg into a high bowl and immediately add salt and sugar.

If you want to get the famous flavor of "Provensal", then immediately add 0.5 tsp. finished mushy mustard - it will add a touch of bitterness.

2. Immerse the blender in a container and beat the contents thoroughly until smooth.

3. Continuing to beat the egg mixture, inject a thin stream of butter until the consistency of the desired thickness is obtained.

The less sunflower oil to pour, the more liquid the substance will be. Therefore, if you like a saturated product, so that the spoon is standing, add all the specified amount of butter.

4. Add lemon juice to the thickened mass and continue beating for about a minute to mix the juice with the egg-oil mousse until smooth.

5. Transfer the resulting product to a glass, tightly closable dish and cool.

And may such a mayonnaise be stored for only a few days, but you will be sure that no preservatives, stabilizers or artificial colors are mixed there.

In addition, when you prepare yourself, you have the freedom of creative expression. And you can add various seasonings, spices and other ingredients that will make it possible to achieve incredibly tasty and unusual flavor combinations.

How to cook egg mayonnaise in a blender

In the absence of heat treatment of eggs, there is always the risk of catching a salmonella stick. In this regard, many hostesses do not risk cooking something with raw eggs.

However, it turns out you can cook a great product without eggs. And what's more, it turns out so delicious that the whole family eats it with pleasure for both cheeks!

Do not believe! Judge for yourself!

  • Milk - 150 ml.
  • Sunflower oil - 300 ml.
  • Mustard ready - 1 tbsp. l
  • Lemon juice - 3 tbsp. l
  • Salt - incomplete 1 tsp.

1. In a high container, mix the butter with the milk.

Do not forget that absolutely all ingredients must be at room temperature. If you just got them out of the fridge, then you can not get the sauce of the desired consistency. Moreover, it can also exfoliate.

2. Carefully pour in the salt and lower the mustard mass.

If you like a little creamy velvet taste, then a pinch of sugar does not hurt. And it is better to take mustard slightly spicy.

3. Lower the immersion blender almost to the bottom and beat until a homogeneous emulsion is obtained.

4. Without stopping to beat, pour in lemon juice, which right before our eyes will help the mixture to thicken to our usual state.

The resulting half liter of a stunning and absolutely harmless favorite seasoning additive to dishes can be stored in the refrigerator in a closed jar for almost a week.

Homemade recipe for making sauce without eggs in 5 minutes

Do you know that vegetarians love mayonnaise too? Yes Yes! You heard right! But the secret is that they use a special vegetarian or lean recipe, which can even be used in Lent.

  • Olive oil - 50 ml.
  • Sunflower oil - 50 ml.
  • Lemon juice - 2 tbsp. l
  • Mustard ready - 1 tsp.
  • Sugar, salt - 0.5 tsp.

1. Mix sunflower and olive oil in a single mixture.

2. Mix the mustard with 1 tsp. the combined oil and mix thoroughly with a whisk to whisk.

3. Into this mixture, in small portions, slowly introduce a part of the oil and beat well, so that the mass does not separate.

If you immediately add oil in large quantities, then the emulsion from the very first steps to stratify and fix it will be impossible!

4. When half the oil is in small portions, add lemon juice and salt with sugar. Continue whipping.

Emulsion with the introduction of lemon juice immediately begins to turn white - do not be alarmed - so it was conceived!

5. Gradually add all remaining oil in small portions, while continuing to beat the contents.

Since the main secret of lean mayonnaise lies in the methodical beating of mustard with oil, it can be used even with food restriction for medical reasons and during weight loss diets.

It is also worth noting that this sauce turns out to be very thick, so to facilitate its use in salad dressings, it is worthwhile to slightly dilute it with boiled water.

Cooking mayonnaise in a blender with vinegar

I never would have thought that this delicious seasoning for dishes could be prepared with the addition of vinegar. For some reason, it always seemed that the egg from the acid must "brew." But once having tried this recipe, now I can confidently say that nothing like this will happen and the taste of light sourness will only become richer and more piquant.

  • Table vinegar - 1 tbsp. l
  • Egg - 1 pc.
  • Mustard - a little less than 0.5 tsp.
  • Vegetable oil - 150 gr.
  • Sugar, salt - to taste.

1. Smash a raw egg into a large container. When knocking down the mass will increase, and it is important that there is room for it in the tank.

2. Add salt to the egg with sugar and mustard.

3. Beat the egg mixture using a special blender nozzle at the highest speed, so that it thickens and becomes a lemon of a uniform color.

4. Continuing to beat, add a thin stream of sunflower oil. Continue whipping until a thick mousse forms.

5. Pour also a thin stream of vinegar, without ceasing to use a blender.

6. Send the mixture to an hour and a half to cool, so that it thickens. After which it can be served on the table.

The product turned out thick and appetizing.

Mayonnaise cooked at home on yolks

The most beautiful and delicate color is obtained if you cook mayonnaise not from whole eggs, but only from yolks.

  • Egg yolk - 2 pcs.
  • Sunflower oil - 120 ml.
  • Sugar, salt, mustard - 0.5 tsp.

1. Put salt, sugar, mustard and egg yolks in a wide bowl.

2. Beat them well with a mixing nozzle in the form of a whisk at low speed.

3. Without ceasing to whip, pour in half the oil in droplets so that the result is a homogeneous egg-oil mixture.

4. Now it is possible to pour in a thin stream the remaining oil, constantly making sure that the mixture has time to bind into a uniform consistency.

5. As soon as the required density appears, pour in lemon juice and mix thoroughly with a mixer on medium speed mode.

6. Put the prepared mass in a tightly closed container and put to cool.

It is worth remembering that such a mayonnaise should be eaten in the very first couple of days, until the yolks have spoiled. And fresh, it seems much tastier!

Delicious recipe for quail eggs

In recent years, more and more people prefer to purchase plastic packaging favorite seasoning with the image of quail eggs. And whether they are there in the composition in fact - a controversial issue.

But many mothers consider quail eggs to be much more beneficial for the body of the younger generation. Yes, and children themselves are happy to eat these little "spotted Kokushki." Therefore, home cooking with children will be much more fun.

  • Quail eggs - 11 pcs.
  • Sugar salt, mustard - 1/3 tsp.
  • Lemon juice - 1 tsp.
  • Sunflower oil - 150 ml.
  • Ground black pepper - 0.5 tsp.

1. Beat the eggs and place them in the blender bowl. Be careful not to get the shells inside.

2. You can immediately add sugar with salt, mustard and lemon juice.

3. Beat the egg mixture for a maximum of half a minute. It should be a fluffy mass.

4. Pour in vegetable oil and beat thoroughly until thick.

In order to remove the taste of sunflower, you can cook from a combination of sunflower-olive oil, and the second must contain no more than a quarter of the total volume of the oil.

5. Add a pinch of ground pepper and mix at minimum speed.

6. Cool for about 30 minutes and eat.

Does the taste really differ a bit from mayonnaise cooked in chicken eggs?

How to make mayonnaise with dry mustard in a blender

Most recipes include ready-to-eat mustard. And if that in the refrigerator is not observed? A good solution would be to use ordinary dry mustard powder.

  • Chicken Egg - 1 pc.
  • Salt, sugar - 0.5 tsp.
  • Mustard powder - 1 tsp.
  • Apple Cider Vinegar - 2 tsp.
  • Sunflower oil - 150 ml.
  • Olive oil - 150 ml.

1. Mix both oils in a separate large mug.

2. Break an egg into a blender cup.

3. Put the same mustard powder with salt and sugar.

4. At medium speed mode, beat until frothy.

5. Continuing to beat, pour a thin stream of a combination of oils.

6. Add apple vinegar and beat until thick.

Instead of apple vinegar, you can use both wine and white rice vinegar. But do not abuse it - use it at the rate of a maximum of 1 tsp. on one egg.

7. Transfer to a storage container and send to the refrigerator.

Thanks to the combination of apple cider vinegar and mustard powder, the taste is very close to the industrial “Provençal”.

Fast mayonnaise from flour

Another interesting recipe was found when I wanted something tasty for Lenten week. Surprisingly, but a fact - a great salad dressing can be made with the help of ... flour!

  • Flour - 1 cup.
  • Olive oil - 8 tbsp. l
  • Lemon juice - 3 tbsp. l
  • Ready mustard - 3 tbsp. l
  • Salt - 2 tsp.
  • Sugar - 2 tbsp. l
  • Water - 3 cups

1. Put the flour in a saucepan and add 0.5 cups of water.

2. Stir thoroughly to form a homogeneous creamy slurry.

Be sure to see that there are no flour lumps, otherwise the taste will be spoiled irrevocably

3. Pour the remaining water, mixing well.

4. Boil the flour mass until the first bubbles, and then remove from the stove and put to cool.

5. Pour oil into the container. Add mustard with sugar, salt and lemon juice.

6. Carefully move and whisk until the formation of air mousse.

7. Without stopping beating, add in parts to the flour mass.

8. Continue beating until desired consistency.

9. Put the resulting mayonnaise into a clean dish and close with a tight lid to prevent air from entering.

The taste is quite peculiar, very similar to the American shopping for vegetarians, but it is ideally combined with vegetables in salads.

How much can you store homemade mayonnaise

Many doubt the feasibility of storing homemade mayonnaise in refrigerators. No wonder - the presence of raw egg yolks makes the prepared sauce very perishable.

The best option is to cook, cool and use immediately.

But what if you did too much and did not eat at once?

Sanitary standards allow to store the prepared emulsion in a clean, tightly closed glass container at a temperature of 4 - 7 C, with a maximum humidity of 75%.

Store even under these conditions can be only 3-7 days.

  • The minimum period recommended in the presence of a large number of eggs in the product.
  • The average period of 5 - 6 days is recommended when there is sour cream or milk in the composition.
  • A maximum shelf life is permissible only for homemade sauces that do not contain the previous components and are cooked with mustard.

So, we have a great and inexpensive alternative to store mayonnaise, which we can easily cook at home from what is almost always at hand.

And if you add grated cheese, pickled cucumbers, garlic or chopped greens at the last stage of cooking, then this will be a full-fledged restaurant sauce prepared by the chef with such skill.

Now that you know how to cook this sometimes indispensable product, you can always do it with ease.

Enjoy your meal and healthy healthy dressings to your culinary creations!

Mayonnaise Sauce - History

Our path lies in the Mediterranean to the island of Menorca, the capital of which Maon.

So, during the height of continuous wars between the rulers of European states, French garrison chefs knocked down in order to please the gastronomic addictions of the Duke and Cardinal Armand Jean du Plessis Richelieu, the leader of the French troops (by the way, a relative of the same Richelieu hero of the movie “DʹArtanyan and the Three Musketers”) .

As a result of countless experiments and a meager set of products (olive oil, turkey eggs, lemons and spices) was accidentally created, this sauce, which delighted the duke.

Initially, only aristocrats could use the sauce because of its high cost, and its recipe was carefully hidden.

Much later in the XIX century, the famous French chef Lucien Olivier made mayonnaise with mustard and spices, called “Provencal sauce from Mahon”, which is known to the general public as “Provencal” mayonnaise.

Mayonnaise "Provence" began to produce in the USSR in 1936. The tasting of the seasoning was conducted by Stalin himself, who liked him very much; as a result, the sauce was included in the grocery set, issued by cards.

What is part of mayonnaise

On the territory of Russia for mayonnaise there was a GOST (GOST 30004.1-93), which divided the seasoning according to the fat content:

  1. high-energy (MJ from 55%, water less than 35%),
  2. medium-calorie (MJ 40-55%, water 35-50%),
  3. low-calorie (MJ up to 40%, water more than 50%).

Looking at the proportions of ingredients contained in mayonnaise, we can say that they look like this:

  • 70-85% olive oil,
  • 10-15% yolk (possibly an increase to 20-25%, in this period of storage is significantly reduced),
  • 2-3% sugar,
  • 5-6% lemon juice (or 9% vinegar),
  • 0.5% dry spices to taste
  • 1-1.5% salt,
  • about 6% of the finished mustard (for making Provencal mayonnaise).

What is useful mayonnaise sauce?

Useful properties of mayonnaise:

  • Mayonnaise oil contains polyunsaturated fatty acids, as well as healthy cholesterol, which are a valuable source of energy. In addition, the composition of vegetable oil includes vitamin A - slowing the aging process, vitamin E - allowing the body to more easily tolerate aggressive environmental influences, vitamin F - beneficial for the metabolism, vitamins PP, B2, B1, E, mono - and disaccharides, calcium, magnesium, sodium, iron, potassium, phosphorus, fats that help rejuvenate the skin. In addition, vegetable oil has a beneficial effect on the body in diseases of the cardiovascular system (cardiovascular system),
  • the egg yolk contains albumin and choline, which is also necessary for our body,
  • under the influence of vinegar, which is part of mayonnaise, harmful substances and bacteria are neutralized, and the use of apple vinegar for the preparation of apple vinegar allows you to whiten your teeth,
  • For those who need to gain weight, mayonnaise helps to increase appetite, allowing you to quickly get enough of it, making the food more delicious.

What is harmful mayonnaise?

Now about the harmful properties, to a greater degree they still belong not to homemade mayonnaise, but to its commercial counterparts:

  • the use of a large amount of vegetable fat affects the increased caloric content of mayonnaise, however, low-calorie analogs can be an alternative to their fellows,
  • a large number of used preservatives, kills the beneficial properties of mayonnaise,
  • use instead of natural eggs, egg powder, dyes, emulsifiers, trans fats,
  • the use of glutamate is addictive and addictive, has a detrimental effect on the digestive tract,
  • high fat content leads to cardiovascular disease (cardiovascular system), resulting in premature fatigue, shortness of breath, weight gain, etc.,
  • due to excessive use of mayonnaise in food increases the load on the liver,
  • contains stabilizers and thickeners, leading to diseases of the gastrointestinal tract, also contributing to the destruction of tooth enamel.
  • Before turning to a direct statement of the recipes for making mayonnaise, I would like to summarize its pros and cons:
  • Прежде всего, во всем необходимо знать меру, поскольку любой самый наиполезнейший продукт будет вреден, если им злоупотреблять, помните это не еда, а всего лишь приправа.

Как готовят майонез — тонкости и нюансы приготовления

Хотелось бы выделить, что приготовление майонеза имеет свои особенности и маленькие хитрости, которыми мы с вами сейчас поделимся, итак:

  • Responsible for the choice of products, take only fresh ones,
  • choosing olive oil it is necessary to stop on unrefined, and vegetable oil is preferable refined,
  • the temperature of the products used is room,
  • when preparing the sauce, it is necessary to mix mayonnaise in clockwise circular motions (this process is called emulsification), beating in this case will not work, it can lead to mass stratification,
  • if the separation still happened, mix it all over again, adding a new egg yolk, adding a slightly stratified mixture to it, then pour in oil by a little,
  • when preparing mayonnaise using a mixer (blender), stir at low speeds, avoiding mass beating, and after it thickens, the speed can be increased,
  • for mixing mayonnaise, use china or glassware (metal will not work) this will avoid premature oxidation of the sauce,
  • Mayonnaise preparation is a creative process, so you should not mix all the ingredients at once, follow a certain order,
  • the oil (olive or vegetable) should be added not by much with the continuous mixing of the mass, in the case of the rapid addition of oil, the mass will be curtailed,
  • reduce the calorie content of mayonnaise, you can add a few tablespoons of boiling water to the mass, then mix everything up,
  • to improve the taste of mayonnaise, add olives, olives, peppers, onions, garlic, herbs, cheese, etc.,
  • Homemade mayonnaise is not stored for a long time, as it is prepared from raw yolks (refrigerated storage is no more than 1-2 days), add more butter to increase the shelf life.
  • It is worth mentioning that mayonnaise has both useful and harmful properties for our body, let’s dwell on the main ones.

When you decide which mayonnaise to use as a home or commercial food, I think the choice is clear - of course it is homemade.

Based on the preparation of "Classic" and "Provensal" mayonnaise recipes, you can invent various other flavors by adding only one supplement.

Homemade mayonnaise - step by step recipe with photos

For whipping products you need to use a blender for whipping ingredients.


  • 1 egg
  • 250 milliliters of vegetable oil (necessarily odorless),
  • 0.5 teaspoon salt
  • 1 teaspoon sugar
  • 20 milliliters of lemon juice,
  • 1 teaspoon mustard


Immediately we drive a chicken egg into a ladle or into a tall beating glass.

Add salt to the egg.

Add sugar.

Squeeze lemon juice.

Put the same mustard.

Then pour the vegetable oil. It is better to first pour half of the vegetable oil, and then add it.

So, using an immersion blender, wipe all the ingredients, as if from bottom to top.

As soon as the mass turns white, pour on the remaining vegetable oil. Wash up again.

Mayonnaise is ready! It remains only to put it in a bowl.

Classic mayonnaise sauce - cooking recipe

When choosing them, we have already stopped on the quality of the products; the following ingredients will be needed to make classic mayonnaise:

  • olive oil (vegetable) - 150 ml,
  • egg yolk - 2 pieces,
  • granulated sugar - 1 tsp,
  • salt - 0.5 tsp,
  • black pepper to taste
  • Freshly squeezed lemon juice (or vinegar) - 1.5 tsp.


  1. Step 1. Pour the egg yolks into a porcelain or glass bowl, gradually adding salt, sugar and pepper. Stir with a whisk or spoon in a circular motion in a clockwise direction until a homogeneous mass.
  2. Step 2. Then, without stopping, while continuing to mix, add a thin stream or a teaspoon of oil (optional). In case the resulting mass appears thick, continue adding the oil until you have the required thickness, continue mixing until you finish adding the oil.
  3. Step 3. Add lemon juice (or vinegar), and finally mix mayonnaise.

Our mayonnaise is ready. The finished product looks like a uniform yellow color. Remember storage tips.

Provencal mayonnaise - recipe

To make mayonnaise, you need the following ingredients:

  • 3 - 4 egg yolks,
  • vegetable oil - 350 ml,
  • lemon juice (freshly squeezed) or vinegar - incomplete 2 tablespoons,
  • mustard is ready - 1 - 1.5 tsp,
  • black pepper - 0.5 tsp,
  • salt - 0.5 tsp.

  1. Step 1. Mix the yolks until smooth, adding salt and pepper.
  2. Step 2. Add 0.5 teaspoon of mustard and lemon juice (or vinegar), mix well.
  3. Step 3. Continuing to mix, pour in a thin stream of oil.
  4. Step 4. When a mass of uniform color is formed, add the remaining mustard and lemon juice (vinegar) and mix everything thoroughly until ready.

Our mayonnaise is ready.

Homemade mayonnaise sauce - recipe

To make mayonnaise will require products:

  • egg yolks - 2 pieces,
  • olive oil (vegetable) - 300 ml.,
  • Mustard ready - 1 tsp,
  • granulated sugar - 2 teaspoons,
  • black pepper to taste
  • salt - 0.5 tsp,
  • nutmeg to taste
  • Freshly squeezed lemon juice (vinegar) - 2 tsp.

  1. Step 1. Beat with a blender (mixer) or manually clockwise / yolks with salt, adding sugar and mustard until salt and sugar are completely dissolved. If you whisk with a blender (mixer), do it at low speed.
  2. Step 2. Without ceasing to whisk the mass in a thin stream, pour the oil into the preparing mass. We control the composition of the mass, continuing to pour in the oil to obtain an emulsion.
  3. Step 3. Add lemon juice (vinegar) to the resulting emulsion, and mix thoroughly. Mayonnaise is ready.

Dense mayonnaise - recipe

We will need components:

  • egg yolks - 2 pieces,
  • olive oil (vegetable) - 350 ml.,
  • granulated sugar - 2 teaspoons,
  • freshly squeezed lemon juice (vinegar) - 2 tablespoons,
  • Mustard ready - 2 tsp,
  • salt to taste
  • black pepper - to taste.

To make mayonnaise, we use a mixer (blender):

  1. Step 1. Beat yolks with salt, sugar, pepper and mustard until the spices are completely dissolved.
  2. Step 2. Starting to add oil from the beginning a little (a few spoons) while using the mixer (blender) we use at low revs.
  3. Step 3. Continue adding oil already at higher revs of the mixer (blender).
  4. In order to get a butter of lower density, add more oil.
  5. Step 4. When the emulsion is ready, add lemon juice (vinegar) and mix thoroughly.

Here is our mayonnaise.

Mayonnaise "Fast No Eggs" - recipe

  • vegetable oil - 400 gr.,
  • milk - 200 ml.,
  • fresh lemon juice - 2 tablespoons,
  • mustard is ready to taste
  • salt to taste
  • black pepper - to taste.

  1. Step 1. Mix warm milk and butter in a porcelain or glass container, whisk using a whisk (fork) until a homogeneous and thick mass is formed.
  2. Step 2. Add salt, mustard and lemon juice, continuing to stir for a few more minutes.
  3. Step 3. Ready mayonnaise to refrigerate for final thickening.

Dietary mayonnaise from boiled yolks

For cooking will require:

  • Unsweetened yogurt - 100 ml.,
  • egg yolks (boiled) - 2 pieces,
  • Mustard ready - 2 tsp,
  • fresh lemon juice - 2 teaspoons,
  • salt to taste
  • black pepper - to taste.

  1. Step 1. Finely grind boiled yolks.
  2. Step 2. Add yolks to yoghurt and beat the mixture with a mixer (blender) for a few minutes.
  3. Step 3. Add mustard, pepper and salt to the resulting mass, lemon juice a little later, mix everything thoroughly.
  4. Step 4. If you want to get a more savory taste, you can also add pre-crushed capers, olives, olives or greens to taste.

Mayonnaise "Cheese" - cooking recipe

For the preparation of "Cheese" mayonnaise will require products:

  • chicken egg - 2 pieces,
  • vegetable oil - 350 ml,
  • hard cheese - 100 gr.,
  • Mustard ready - 1-1.5 tsp without a slide,
  • fresh lemon juice - full 2 ​​tbsp. spoons
  • salt to taste
  • black pepper to taste
  • garlic - 2-3 cloves.

  1. Step 1. The procedure for cooking mayonnaise is similar to the preparation of mayonnaise "Provencal" (outlined above), finely grated cheese and chopped garlic are added together with spices to the prepared mass. It is necessary to achieve a homogeneous state of the mass.
  2. Step 2. After that, without stopping to mix the mass in a thin stream, pour in the oil, bringing it to the emulsion state.
  3. Step 3. Pour lemon juice into the emulsion and mix in the same way.

Cheese mayonnaise is ready to eat.

Pea mayonnaise without eggs

For the "Pea" mayonnaise take:

  • vegetable oil - 350 ml.,
  • pea flakes - 1 tablespoon,
  • salt to taste
  • black pepper to taste
  • granulated sugar to taste
  • freshly squeezed lemon juice (vinegar) - to taste,
  • mustard is ready to taste
  • water to dilute pea porridge - 180 ml.

  1. Step 1. Cook the peas to the state of porridge.
  2. Step 2. Grind the pea porridge well in a blender. If necessary, dilute the resulting pea mixture with water, cooling it.
  3. Step 3. Put the pea mixture into the container, pour it with oil at the rate of 2 parts of peas for one part of the oil and beat for 1-2 minutes with a mixer (blender).
  4. Step 4. Add not much to the mixture: spices and sugar, beat the sauce well for a few more minutes until the emulsion is obtained.

Quail Egg Mayonnaise

For this mayonnaise, we use the following set of products:

  • yolks of quail eggs - 8 pieces,
  • oil (walnut) - 200 ml.,.
  • Mustard ready - 0.5 tsp,
  • fresh lemon juice - to taste,
  • salt to taste
  • black pepper - to taste.

  1. Step 1. Beat the yolks with a whisk or a mixer (blender) a few minutes until a homogeneous mass is formed.
  2. Step 2. Without stopping beating yolks pour in a thin stream of about 100 ml. oils.
  3. Step 3. Also, without stopping beating (if you use a mixer (blender), then using small turns) add lemon juice, mustard, salt and pepper.
  4. Step 4. Continue to pour the second half of the oil in a thin stream, whipping until the emulsion is obtained, in this case you can add turns of the mixer (blender).

Congratulations mayonnaise ready to use.

Mayonnaise "Curd" - recipe

For this recipe we use the following products:

  • vegetable oil - 100 ml.,
  • milk - 100 ml.,
  • fat cottage cheese - 150-200 gr.,
  • egg yolk - 2 pieces,
  • salt to taste
  • mustard is ready to taste
  • Freshly squeezed lemon juice (vinegar) - 1 tsp.

  1. Step 1. Mix the milk with the yolks, then add the cottage cheese, mix everything thoroughly, you can use it with a whisk (fork) or a mixer (blender) - the latter at low speed.
  2. Step 2. In the resulting mixture, pour a thin stream of oil while continuing to mix until a homogeneous mixture.
  3. Step 3. When the mixture looks homogeneous add spices and lemon juice (vinegar), continuing to mix at faster speeds for a couple of minutes.
  4. Our mayonnaise is ready for dressing your dish.

Milk mayonnaise based on milk and butter

For "Milk" mayonnaise will need:

  • olive oil - 200 ml.,
  • milk - 200 ml.,
  • fresh lemon juice - 1.5 tablespoons,
  • thickener cream - 0.5 tsp,
  • salt to taste
  • Mustard ready - to taste.

  1. Step 1. Beat the milk with butter by hand or with a mixer (blender) until smooth.
  2. Step 2. Add salt, mustard and zagutitel continuing to beat.
  3. Step 3. In the mixture, add lemon juice and mix thoroughly all to form an emulsion.

How to cook Vegan Mayonnaise

You will need the following products:

  • olive oil (vegetable) - 200 ml.,
  • boiled rice - 100 gr.,
  • salt to taste
  • granulated sugar to taste
  • fresh lemon juice - 1.5 tablespoons,
  • Mustard ready - to taste.

Use the mixer (blender) for whipping:

  1. Step 1. In boiled rice, pour in about half of the oil and beat everything up to a state of homogeneous mass.
  2. Step 2. Add mustard, salt and sugar to the resulting mass, continuing to beat.
  3. Step 3. Without stopping beating, pour in lemon juice and a thin stream of oil into the mixture and beat until an emulsion is formed.

You can also add greens, olives, capers or garlic to improve the taste.

Homemade mayonnaise with greens "Green"

For the preparation of this mayonnaise are well suited:

  • egg yolks - 2 pieces,
  • vegetable oil - 250 ml.,
  • black pepper - 0.5 tsp,
  • Dijon mustard - 1 tsp,
  • fresh lemon juice - 2 teaspoons,
  • tarragon - 50 gr.,
  • salt - 0.5 tsp,
  • granulated sugar - 1 tsp.

Mayonnaise is prepared in the same way as the "Provence" finely chopped tarragon is added along with the spices.

Mayonnaise has a small shelf life, so it is recommended to use it on the same day.

With Curry Mayonnaise - A Delicious Recipe

To make our mayonnaise, use the products:

  • vegetable oil - 250 ml.,
  • egg yolk - 4 pieces,
  • curry (ground) - 2 tablespoons,
  • wine vinegar - 1 tablespoon,
  • white wine - 2 tablespoons,
  • salt to taste
  • black pepper - to taste.

For the preparation of mayonnaise we take as a basis the recipe for the preparation of mayonnaise "Classic", given at the beginning of the article:

  1. Step 1. Whisk, in a circular motion, mix the yolks with salt until a homogeneous consistency is obtained.
  2. Step 2. Continuing mixing, pour the oil in the resulting mixture in microscopic portions (literally drop by drop), then mix everything thoroughly. the next batch of butter.
  3. Step 3. In a separate small container, pour in vinegar and wine, stir the liquid.
  4. Step 4. Having achieved the necessary thickness and uniformity of the composition of the sauce, pour into it the liquid obtained by mixing vinegar and wine and mix thoroughly with a whisk.
  5. Step 5. Add salt, pepper and curry, mix well.

Mayonnaise sauce is ideal for filling vegetable salads, as well as added to poultry meat.

Mayonnaise "In Italian"

To prepare this recipe, use the following set of products:

  • vegetable oil - 500 ml.,
  • egg yolks - 3 pieces,
  • meat broth - 250 ml.,
  • vinegar - 1.5 tablespoons,
  • Mustard ready - 0.5 tsp,
  • granulated sugar - 1.5 tablespoons,
  • salt - 2 tsp.

  1. Step 1. Mix the yolks with vinegar, in a circular motion, add mustard.
  2. Step 2. A thin stream, without ceasing to mix slowly add oil (about half), it is necessary to achieve the formation of a homogeneous mass.
  3. Step 3. When receiving a thick homogeneous consistency add vinegar and broth, achieving the required degree of density of the sauce.
  4. Step 4. Continuing the stirring, also in a thin stream pour the remaining oil.
  5. Step 5. Continuing mixing, add salt, sugar and vinegar to the sauce and mix until the emulsion is obtained.

Spicy Mayonnaise with Radish

To make mayonnaise, use the products:

  • olive oil (vegetable) - 200 ml.,
  • Egg yolk -3 pieces,
  • radish with leaves - 1 bunch,
  • fresh lemon juice - 2 teaspoons,
  • Mustard ready hot - 0.5 tsp,
  • salt to taste
  • black pepper - to taste.

  1. And so, Step 1. Remove the leaves from the radish, rinse them under water and then put in a saucepan with salted boiling water for a couple of minutes.
  2. Step 2. Drain the water, dry the leaves (batwa) and chop it finely.
  3. Step 3. Beat the yolks, adding to them the mustard and lemon juice while continuing to mix.
  4. Step 4. Add spices: salt and pepper to taste.
  5. Step 5. Begin to pour a thin stream of oil, while continuing to alter.
  6. Step 6. When the sauce is thick enough to add the sliced ​​radish leaves, mix well.

Put the mayonnaise in the fridge to cool.

Nut Walnut Mayonnaise

For the preparation of mayonnaise, take the following products:

  • vegetable oil - 3 tablespoons,
  • walnuts - 200 g,
  • fresh lemon juice - 1 tablespoon.

  1. Step 1. Crush the nuts in a mortar with the addition of 1 tablespoon of butter until gruel.
  2. Step 2. After the formation of gruel add the remaining oil.
  3. Step 3. In the resulting sauce, add lemon juice and mix everything thoroughly.

It is recommended to use the sauce in the shortest possible time, it is not worth it for a long time.

Mayonnaise "In Bulgarian"

For cooking you will need:

  • mayonnaise "Classic" 250 gr.,
  • boiled celery root - 50 gr.,
  • tomato paste - 50 gr.

The preparation of the sauce is based on mayonnaise “Classic”, the preparation of the recipe of which was mentioned above.

And so, in mayonnaise add chopped celery root and tomato paste, mix everything thoroughly until a thick consistency is formed.

Homemade mayonnaise "Mushroom"

  • olive oil - 170 ml.,
  • vegetable oil - 125 ml.,
  • royal oyster mushrooms - 60 gr.,
  • egg yolk - 1 piece,
  • fresh lemon juice - 0.5 tsp,
  • salt - 0.5 tsp.

  1. Step 1. Beat the yolk until a light shade appears and add lemon juice to it.
  2. Step 2. Without stopping the beating, add a thin stream of vegetable first, and after olive oil, continue beating for a couple of minutes.
  3. Step 3. Finely chop the mushrooms and add to mayonnaise, add salt and mix everything thoroughly.

This sauce mayonnaise is particularly well suited to mushroom dishes, as well as salads.

Andalusian mayonnaise

For the preparation of mayonnaise will need products:

  • olive oil - 250 ml.,
  • vegetable oil - in the quantity required for roasting,
  • egg yolks - 3 pieces,
  • Bulgarian pepper (red) - 1 piece,
  • tomato paste - 2-3 tablespoons,
  • wine vinegar - 1 tablespoon,
  • black pepper to taste
  • соль — по вкусу.

  1. Шаг 1. Взбить желтки, не переставая взбивание добавить уксус, черный перец, соль и томат-пасту, до образования однородной смеси.
  2. Step 2.Continuing to whisk in a thin stream of olive oil, the result of whipping should be the formation of an emulsion.
  3. Step 3. Prepare the Bulgarian pepper by separating from it seeds, partitions and all the excess. Now cut it into strips and then fry in vegetable oil.
  4. Step 4. Enter the roasted peppers in mayonnaise, mix everything thoroughly.

Chipotle mayonnaise

To make mayonnaise, we will use the following set of products:

  • mayonnaise "Classic" - 150 gr.,
  • Adobo Sauce - 1 tsp,
  • fresh lemon juice - 1 tablespoon,
  • canned pepper “Chipotle” - 1 pod,
  • garlic - 1 clove,
  • salt to taste
  • black pepper - to taste.

This sauce mayonnaise, like some of the other ones shown here, is made on the basis of “Classic” mayonnaise:

  1. Step 1. Prepare the Chipotle pepper in the same way as the Bulgarian in the previous recipe, removing the seeds and partitions, and then finely chop.
  2. Step 2. Next, grind to a homogeneous mass in a blender (blender) garlic, canned peppers, Adobo sauce and lemon juice.
  3. Step 3. Enter the already prepared “Classic” mayonnaise into the resulting mass, add black pepper and salt to it, and then mix everything well.

Our mayonnaise sauce is ready, it is better to use it together with vegetable dishes.

Saffron Mayonnaise

To prepare this recipe, use:

  • mayonnaise "Classic" - 130 gr. ,
  • fresh lemon juice - 1.5 teaspoons,
  • garlic - 1 clove,
  • Saffron - 0.5 tsp,
  • water for cooking saffron water - 1.5-2 tablespoons.

In this recipe, we also use the ready-made "Classic" mayonnaise:

  1. Step 1. Bring the water with saffron to a boil, then cool for 15-20 minutes.
  2. Step 2. Beat the lemon juice with mayonnaise and chopped garlic.
  3. Step 3. Without stopping beating mayonnaise, pour saffron water into it, and after good beating, place the finished mayonnaise in the fridge.

Lemon Mayonnaise - A Delicious Recipe

For preparation we will select:

  • Classic mayonnaise - 250 ml. ,
  • lemon - 1 piece,
  • basil - 30 gr.,
  • parsley - 30 gr.,
  • black pepper to taste
  • salt - to taste.

  1. Step 1. To prepare, we will use lemon zest, which is finely chopped and hammered into the prepared mayonnaise.
  2. Step 2. In mayonnaise also add chopped greens (basil and parsley), salt and pepper, mix everything thoroughly.
  3. Serve the sauce well with fried potatoes or fish.

Sauce mayonnaise "With cilantro"

We use the following products:

  • mayonnaise "Classic" - 60 - 70 g,
  • garlic - 1 clove,
  • cilantro - 2 tablespoons,
  • Lime juice - 1 tsp.

Preparation of the most uncomplicated, in the ready mayonnaise add cilantro, lime juice and chopped garlic, mix everything thoroughly.

Cooked mayonnaise is good with fish.

Homemade sauce mayonnaise "Spicy"

We will need products:

  • mayonnaise "Classic" - 375 gr.,
  • parsley - 1 bunch,
  • cilantro - 1 bundle,
  • garlic - 1 clove,
  • Zira ground - 0.5 tsp,
  • coriander - 0.5 tsp,
  • cayenne pepper - 0.5 tsp,
  • fresh lemon juice - 1 tablespoon,
  • ginger - 1 tablespoon,
  • Paprika - 1 tablespoon,
  • salt - to taste.

  1. Step 1. Grind all the ingredients.
  2. Step 2. Add all ingredients to the finished mayonnaise and mix everything thoroughly.
  3. Serve the sauce best with seafood.

That's probably all, although of course the list of various mayonnaise recipes can be continued for a long time, write, send your thoughts, share!

Prepare the mayonnaise sauce yourself and enjoy your meal.

6 secrets of the perfect homemade mayonnaise

  1. All ingredients must be at room temperature.
  2. If you cook mayonnaise on eggs of domestic chickens, then its color will be yellow. And the fresher the eggs, the richer the color will be. From eggs bought in a regular store, you get a light mayonnaise.
  3. Cook mayonnaise on sunflower oil or on 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, 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. The same way you can save the sauce in the case where 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.
  5. To vary the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
  6. Ready homemade mayonnaise is stored in a refrigerator in a tightly closed container for no more than 4–5 days.

1. Homemade mayonnaise with mustard and lemon juice

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.

Blender make mayonnaise easier, because you can use whole eggs. And the sauce prepared by the mixer will be thicker, however, it will take time to separate the yolks from the proteins.


  • 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 high, not too wide container, for example into a jar or into 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 whisk the mixture to a smooth consistency. Then, moving the blender up and down and continuing to beat the mixture, pour in a thin stream of oil.

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

Cooking with a mixer

Beat the eggs, carefully separate the yolks from the whites and place them in a wide bowl. Add salt, sugar and mustard and beat the mixture with a mixer at low speed.

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

2. Homemade mayonnaise with mustard-free vinegar

A quick way to make a thick sauce from what is most likely found in the kitchen. It will be no worse than mayonnaise and mustard.


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

Mayonnaise classic homemade

Homemade is always tastier than the one bought in the store, the same goes for sauces. At the same time for the preparation of mayonnaise needed the most simple and affordable ingredients. I share with you a recipe for classic performance. Cooking homemade popular sauce does not take you much time.

Stages of cooking:

Put the yolks in the bowl, after separating them from the proteins, add salt, sugar. Beat with a whisk, mixer or blender.

Next, add the remaining ingredients, except lemon juice, continue to beat

Add lemon juice to the whipped mass, taste it, if you like a more sour taste, you can add a little more lemon juice.

Homemade and delicious sauce is ready, enjoy your meal!

A simple recipe for mayonnaise

The stores have a huge selection of mayonnaise for every taste, but sometimes you want homemade sauce without any chemical additives. But to cook it yourself at home is very simple. Convince yourself, rather the cause.

Homemade mayonnaise without eggs

About the benefits of food cooked at home, I think you should not tell. In addition, the taste of home-made sauces is several times better. But many are afraid to cook mayonnaise at home because of the use of raw eggs because of the risk of becoming infected with salmonella. I offer you a recipe without eggs, no less delicious homemade sauce.

Recipe diet mayonnaise on boiled yolks

It's no secret that mayonnaise is a very high-calorie sauce. But what if you really want, and you watch your figure. The answer is simple - make the sauce yourself. Specially found for you a low-calorie version of your favorite sauce.

How to cook homemade mayonnaise classic

Season a classic salad with delicious fresh mayonnaise, what could be better? And the mayonnaise better prepared by yourself at home. From fresh, clean, safe and personally tested ingredients. You will control each step yourself and produce the sauce exactly the way you want to eat.

Classic mayonnaise is made from chicken eggs with the addition of a small amount of mustard and vinegar for mild acidity. This is the taste we love the most. If you read the composition of store mayonnaise, then minus the chemistry, these are the ingredients that will remain.

Homemade mayonnaise from chicken yolks

Classic mayonnaise, taste from childhood, in glass jars under metal lids, you can cook at home with your own hands, remember this taste and pamper loved ones with appetizers and salads seasoned with wonderful homemade sauce.

Will need:

  • Sunflower oil - 1 cup,
  • eggs - 2 pieces,
  • Table vinegar 9% solution - 2 tablespoons,
  • sugar - 1 tsp,
  • salt - ½ tsp.


Eggs and butter should be at room temperature, then the process of beating mayonnaise will pass quickly. For mayonnaise, take only the yolks.

Separate the yolks from proteins in one of the ways:

  • break the egg in half, pour the egg from one half of the shell into the other, pour out all the protein and leave the yolk in the shell,
  • punch with the tip of the knife the holes from the two ends of the egg, blow the white out of the wide end, pour the remaining yolk into the blender glass.

Add sugar and salt to the yolks and, at medium speed, beat the yolks with a dipping blender until foaming, continuing to beat the yolks, slowly pour in the oil in portions. When obtaining a homogeneous thick mass of sauce, pour vinegar in the end, mix again.

At the end try the mayonnaise, and add spices to taste.

Recipe for mayonnaise without eggs with avocado

Avocado - an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. Especially it is possible to highlight the content of omega 3 polyunsaturated fatty acids in it, which contribute to the improvement of memory, vision, general health of people with high blood pressure, heart problems. Mayonnaise, cooked at home, with your own hands, from vegetable oil and avocado, will be not only tasty, but also a useful product that will bring pleasure and help fill the deficit of healthy unsaturated fats in our body and improve our health.

Provence Homemade Mayonnaise in 30 seconds - video recipe

Many people love a variety of mayonnaise, which is called "Provence". But until that moment you only bought it in the store, enjoying the taste. Now let's learn how to cook such a delicious and favorite sauce by yourself. And we spend on it just a few minutes. We look and reveal the secrets of Provensal home.

Very tasty and simple, is not it?

Delicious homemade mayonnaise with lemon juice

Home-made mayonnaise with lemon juice will have the aroma of natural citrus fruits, lovers of a more sour taste can add more lemon juice and make a hot sauce. If you add a small amount of grated lemon zest (⅓ tsp) to the prepared sauce, you will get a fragrant, savory sauce that you cannot buy in the store.

Homemade mayonnaise with mustard powder

Instead of ready-made mustard, when cooking homemade mayonnaise, you can also use dry mustard, the so-called mustard powder. Olive oil lovers can make mayonnaise from olive and vegetable oils with mustard powder.

Quail Eggs Mayonnaise Recipe

In the case of an allergic reaction of the human body to chicken eggs, it may be the absence of its manifestation on quail eggs. In this case, you can cook at home mayonnaise on quail eggs. In addition, they are more rich in vitamins and microelements than chicken.

Delicious and safe homemade mayonnaise on raw eggs that you will never poison

And finally, I want to show you a video recipe, which describes a way to protect raw eggs. If this is exactly what stopped you from preparing it, then now you can forget about this concern. See the recipe and memorize.

When you come a couple of delicious salads and juicy entrees with mayonnaise, it's time to find out how to make homemade mayonnaise tasty and properly. Now you know exactly how it is time to start practicing.

The easiest and delicious option

The easiest way to cook sour-mayonnaise sauce with your own hands. It can be served both separately as a dressing, and used as an ingredient for pasta with cheese. For its preparation you will need:

  • Any high-quality mayonnaise.
  • Sour cream.
  • Garlic powder.
  • Black pepper.
  • Any dried herbs to taste.

Mix the ingredients in any proportion to taste. If you want to fill in this macaroni sauce, mix it with hard cheese grated on a fine grater and add to freshly made pasta.

Mustard option

Mustard sauces can be found everywhere, and most often they are served with seafood, chicken or fast food. Especially well they are combined with french fries, successfully replacing the usual ketchup.

To make mayonnaise-mustard sauce, you will need:

  • 1 1/4 cup of mayonnaise,
  • A quarter cup of mustard (sweet)
  • 1 tablespoon sweet paprika,
  • 1-2 teaspoons all-purpose seasoning from dried herbs,
  • 2 teaspoons grated horseradish,
  • 1 teaspoon hot sauce (preferably Tabasco),
  • 1 large clove of garlic, finely grated.

Mix all the ingredients in a bowl. It is best to leave this mayonnaise sauce for a few hours to allow the flavors to blend. Store strictly in the refrigerator.

Option for french fries

Few people eat french fries or hamburgers without a sauce with a rich taste. Most lovers of fast food are limited to mixing equal parts of ketchup and mayonnaise, not thinking about coming up with a more interesting combination of flavors.

The original mayonnaise sauce for potatoes includes the following ingredients:

  • 1/4 cup of mayonnaise,
  • 2 tablespoons ketchup,
  • 1 teaspoon balsamic vinegar,
  • 1/2 teaspoon ground black pepper,
  • 1/2 teaspoon of sea salt.

In a small bowl, mix all the products. Adjust their proportions to taste as needed. You can store the finished product in a closed container for 3 days (in the refrigerator).

Classic or Tartar

Mayonnaise, pickles and lemon juice are all you need to create a homemade sauce, which is perfect for adding a savory flavor to all of your favorite fish recipes.

Just mix the following products:

  • 1 cup of light mayonnaise,
  • 1/4 cup sweet cucumber pickle,
  • 2 tablespoons fresh lemon juice.

Option garlic or aioli sauce

This product is somewhat different from the above in that it is desirable to cook it from scratch, and not to use store mayonnaise. Otherwise, the taste of the finished sauce will not be so rich. Take the following foods:

  • 2 garlic cloves, crushed,
  • 1 teaspoon tea sea salt,
  • 2 egg yolks,
  • 1 cup olive oil,
  • 1 tablespoon lemon juice,
  • 2 teaspoons wholegrain mustard,
  • 1 tablespoon tablespoon water.

Stir in the garlic, salt and egg yolks in a small bowl of food processor until you get a homogeneous mixture. Without turning off the unit, slowly add oil through the tube, beat until a thick mayonnaise forms. Put the resulting product in a bowl.

Mix lemon juice and mustard and pour the mixture into the mayonnaise. Add water to taste. Cover the surface of the bowl with the sauce with plastic wrap and place in the refrigerator before serving.