Homemade mustard blender mayonnaise - 8 step by step recipes

Mayonnaise is a versatile salad dressing. He is able to fix almost any dish. To save money and time for shopping, you can prepare mayonnaise yourself. Moreover, the number of its variations will be able to please even the most subtle connoisseur of this product.

Classic mayonnaise with mustard blender at home

This mayonnaise recipe is suitable for those who are used to the classic taste of mayonnaise and do not want to over complicate the dish. If you are conservative in relation to this dressing, then feel free to cook it according to this recipe. This mayonnaise is perfect for the largest number of dishes.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

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  Let's take a bowl, in which the products will subsequently be whipped. We break the egg there.
• 
  Add sugar and salt to the same container, pour vinegar, vegetable oil. And squeeze the lemon juice: about one tablespoon. We fall asleep mustard.
• 
  We lower the blender into the bowl and slowly begin to beat. After the sauce is thick and thick, the speed of the kitchen helper can be increased. When the sauce is completely thickened, move the blender vertically up and down: this will give the sauce lightness and airiness.
• 
  The mayonnaise is ready. We transfer to the jar and close the lid. We send it to the refrigerator.
• 
  Homemade mayonnaise is a perishable product, so even in the refrigerator it will not last more than 4 days: do not make it in large portions. Mayonnaise can already be taken out of the refrigerator and added to dishes. Bon Appetit!

Mayonnaise with lemon and mustard at home with a blender

If you often have salads and snacks on your table, then you definitely cannot do without a good homemade mayonnaise. It tastes better than the store, and is cheaper and more natural. It can be prepared very quickly and easily. There is no need to allocate special time and effort for this: even a child can cope with our recipe.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Eggs - 2 pcs.
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Mustard - 2 tsp
• Vegetable oil - 250 ml.
• Lemon juice - 1 tablespoon

Cooking process:

1. We take a high and thin container or a special glass for a blender and drive 2 eggs into it. It is advisable to do this carefully so that the yolks remain intact and do not spread. If you cook with homemade eggs, the sauce will turn out yellow, if in store, then beige. The color saturation also depends on the freshness of the eggs. It is also advisable to get all the ingredients out of the refrigerator in advance so that they are at the right temperature. Add mustard, salt and sugar.
2. Add vegetable oil. You cannot replace it with olive: in this case, the sauce will taste bitter.
3. We lower the blender to the bottom of the container, turn it on. You can gradually increase the speed of the blender. Beat until smooth. We direct the blender alternately to the bottom of the container and back, continuing to beat the mass.
4. When the sauce is thick enough, add the lemon juice. After that, beat again with high quality.
5. Homemade mayonnaise with lemon and mustard is ready. Transfer the sauce to a container with a lid and refrigerate.

Thick mayonnaise with vinegar, egg and mustard made with a blender

If you try to find out which mayonnaise is the best, then the answer in all sources will be unambiguous - homemade. Its advantages are undeniable, and therefore sometimes it seems that the technology of its preparation is difficult. This is not so: you can make a thick mayonnaise with vinegar, egg and mustard in 10 minutes.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Eggs - 2 pcs.
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Mustard - 1-2 tsp
• Vegetable oil - 250 ml.
• Vinegar 6% - 1 tsp

Cooking process:

1. We take a special glass for a blender or choose an oblong, narrow vessel. We drive eggs at room temperature into it, which are better to get out of the refrigerator in advance. We drive in the eggs carefully so that the yolks do not spread.
2. Add sugar and salt to the eggs, add mustard. Beat all the ingredients thoroughly until the mass takes on a homogeneous consistency. Without stopping whisking, raise and lower the blender so that the entire mass in the container is well affected.
3. Gently pour in the oil in a thin stream and beat immediately. If the sauce doesn't thicken, add more oil.
4. When the sauce is thicker and thicker, it's time to add the vinegar. He serves as a natural conservative. Beat again.
5. After that, a thick mayonnaise with vinegar, egg and mustard is ready. You can leave it in the refrigerator: be careful, homemade mayonnaise will only stay fresh for 4 days.

Delicate and delicious milk mayonnaise with mustard

Homemade mayonnaise with milk is the most delicate, light and airy among all its analogues: milk makes it unique. It is easy to prepare a sauce, but it is not at all easy to remain indifferent to a dish seasoned with such mayonnaise. Everyone present will want to try the sauce according to this recipe.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Milk - 150 ml.
• Salt - 0.5 tsp
• Lemon juice - 1 tablespoon
• Sugar - 0.5 tsp
• Mustard - 1 tsp
• Vegetable oil - 300 ml.

Cooking process:

1. We heat the milk to a temperature slightly higher than room temperature or equal to it, or just take it out of the refrigerator in advance.
2. Pour vegetable oil into a blender glass or other high container.
3. Add salt, mustard and sugar. Squeeze out the lemon juice and add it to our glass too. To squeeze out the juice, dip the lemon in boiling water for a minute, then take it out, cut it in half and squeeze it out. Beat the mixture lightly with a blender.
4. Combine milk, butter and other ingredients and beat them well. After a couple of seconds, the mass will begin to thicken. You can control thickening by using the amount of vegetable oil.
5. Milk mayonnaise with mustard is ready. We leave it in the refrigerator. He will be able to supplement your dishes for about 4 days, after which it will deteriorate. But to make it quickly and easily, so we save the recipe and use it. Bon Appetit!

A step-by-step recipe for making mayonnaise with dry mustard powder

Mayonnaise is deservedly considered a universal dressing, but not everyone knows that homemade mayonnaise is much tastier than purchased mayonnaise. Moreover, much less money and time is spent on it than on a trip to the store. From now on, mayonnaise for this recipe will often appear on your tables.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Eggs - 2 pcs.
• Vegetable oil - 150 ml.
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Mustard powder - 0.5 tsp
• Lemon juice - 1 tablespoon
• Ground pepper - 0.5 tsp
• Vinegar - optional.

Cooking process:

1. We take a high and thin container or a special glass for a blender and drive 2 eggs into it. Fill in mustard powder.
2. Add pepper, sugar and salt to the same container. We place the blender in our container and beat until a homogeneous mass in color and consistency is obtained without lumps. This should take about 20 seconds.
3. We do not stop working with a blender and move it over the entire area and height of the container and add vegetable oil. It is better to get it out of the refrigerator in advance so that it becomes room temperature. Turn on the blender for another 30 seconds.
4. Pour in lemon juice and beat for another 10 seconds. If you wish, you can add vinegar: it acts as an acidifier.
5. Mayonnaise with dry mustard powder is ready. When stored properly in the refrigerator, it will last about 4 days. But the recipe for its preparation is so simple that it will not be difficult for you to prepare such mayonnaise over and over again. Bon Appetit!

How to make mayonnaise on quail eggs with mustard yourself?

Mayonnaise on quail eggs with mustard has an interesting and slightly tropical taste and rich aroma. As a rule, it is used for dressing salads. And if the store counterpart contains preservatives, then homemade mayonnaise is made only from those products that you see in front of you.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Eggs - 7 pcs.
• Vegetable oil - 250 ml.
• Salt - 0.5 tsp
• Mustard - 1 tsp
• Honey - 1 tsp
• Vinegar - 2 tablespoons

Cooking process:

1. We take the container of a food processor or blender and break the quail eggs there. It is best to remove them from the refrigerator 20 minutes before cooking to bring them to room temperature.
2. Pour some of the oil, vinegar, honey and mustard into the container with a thin stream.
3. We mix all the components until a homogeneous mass is obtained. Gently top up the remaining oil. The degree of thickening is directly related to it, so you can adjust it with the help of oil.
4. We continue to beat our sauce with a blender until the mass becomes creamy and even.
5. We leave the finished mayonnaise in the refrigerator. There it will cool down and be ready to eat within 4 days. After that, you need to mix fresh. Homemade mayonnaise is perishable, but easy to prepare, so this problem won't bother you. Bon Appetit!

Homemade mayonnaise with Dijon mustard, whipped with a blender

When at home there is suddenly nothing to fill salads with, and running to the store is not a hunt, then this quick and easy recipe comes to the rescue. The preparation of Dijon mustard mayonnaise can be adjusted according to taste preference. But what remains unchanged in this dish is the most delicate aroma.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Egg - 1 pc.
• Vegetable oil - 150 ml.
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Dijon mustard - 1 tsp
• Lemon juice - 25 ml.
• Ground black pepper - 0.5 tsp

Cooking process:

1. We take a narrow oblong container or a specialized glass for a blender. Break an egg into it and add Dijon mustard.
2. Pour pepper and salt into the same container.
3. Add sugar and vegetable oil. Squeeze the juice out of the lemon and add it to our previous ingredients as well.
4. Beat, gradually raising and lowering the blender. Literally in 30 seconds. the mass will thicken.
5. Ambassador 2 min. Whipping the mayonnaise should acquire a thick and dense texture. If you succeed, then the mayonnaise is ready. When stored properly in the refrigerator, it can last for 4 days. Bon Appetit!

Delicious and simple mayonnaise with mustard and citric acid

Mayonnaise is widely used as a dressing, and therefore its familiar taste becomes boring for some. This recipe will help to solve this problem and return to your favorite sauce. In it, mayonnaise is obtained with unusual notes and a slight sourness, which you can regulate yourself.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Egg - 1 pc.
• Vegetable oil - 150 ml.
• Mustard - 1 tablespoon
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Citric acid - 1 tablespoon

Cooking process:

1. Choose a high and thin container or a special narrow blender glass and beat in an egg so that the yolk is as intact as possible.
2. Add mustard, sugar and salt to the same container.Place the blender in a container and begin whisking, gradually increasing the speed. After 30 sec. you will get a homogeneous mass in color and consistency without lumps.
3. Do not stop working with the blender and move it over the entire area, pour vegetable oil from the edge of the container. It is better to get it out of the refrigerator in advance so that it is at room temperature at the time of cooking. Beat for another 30 seconds.
4. Add citric acid.
5. Our dish is ready to complement salads. When stored properly in the refrigerator, it will last about 4 days. But the recipe for its preparation is so simple that it will not be difficult for you to prepare such mayonnaise over and over again. Bon Appetit!