Homemade mayonnaise with a blender - 10 step by step recipes

Homemade mayonnaise always comes out more delicious than store-bought mayonnaise, since only high-quality ingredients are used for it, no preservatives are used, and the ratio of the components can be varied according to your own taste.

Classic homemade mayonnaise with mustard blender

Classic mayonnaise is easy to make at home, but all ingredients should be at room temperature for perfect results.

Cooking time: 10 min.

Cooking time: 5 min.

Servings - 2.

• 
  Drive one egg into a glass jar or deep bowl. For a denser consistency, it is better to take only the yolk.
• 
  Beat the egg lightly and add salt to it, the amount can be reduced if you need less salty mayonnaise.
• 
  Next, pour mustard powder into the container and mix everything with an immersion blender. This will take you a couple of minutes.
• 
  Add the butter very slowly to the whipped mass and stir constantly until the desired density is achieved. The more oil is used, the thicker the mayonnaise will come out.
• 
  Then add lemon juice and stir everything until it dissolves in the finished sauce. The mayonnaise is ready. It can be left in the cold for several hours to thicken.

How to make mayonnaise with lemon and mustard at home with a blender?

Mayonnaise with lemon and mustard turns out to be especially tender and pleasant. Part of the sunflower oil can be replaced with olive oil of the "Extra vergin" variety, but its content should not exceed 20-25% of the total fat used, otherwise the sauce will taste bitter.

Cooking time: 10 minutes.

Cooking time: 5 min.

Servings - 2.

• Egg - 1 pc.
• Refined sunflower oil - 160 ml
• Mustard - 0.5 tsp
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Lemon juice - 1 tablespoon

Cooking process:

1. Place a fresh, preferably homemade, egg, mustard, the right amount of sugar and salt in a bowl for an immersion blender or a glass of a stationary blender.
2. Beat the contents of the glass until the mixture is smooth.
3. Without stopping the blender, add the oil on the sly and beat until the sauce reaches a suitable consistency. The more oil is added, the thicker the final result will be.
4. Lemon juice is poured into the already whipped mayonnaise, which can slightly thin the sauce. After that, you need to beat it again.
5. The finished mayonnaise should be chilled and then used for dressing all kinds of dishes.

A simple recipe for thick mayonnaise with vinegar and mustard with a blender

In this mayonnaise recipe, lemon juice replaces vinegar, which gives the sauce a different flavor. To add a special piquancy, you can add apple or wine vinegar instead of the usual. By the way, to dilute mayonnaise with too thick consistency, you need to add a couple of tablespoons of warm water and beat it again. This will not change the taste.

Cooking time: 10 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Egg - 1 pc.
• Vegetable oil - 200 ml
• Table vinegar 9% - 1 tsp
• Salt - 0.5 tsp
• Granulated sugar - 0.5 tsp
• Mustard to taste.

Cooking process:

1. Place one fresh egg in the beating container, which has lain warm for some time, and add vinegar there - table, apple or wine, based on your own preferences.
2. Add the required amount of salt and sugar. Their number can be varied depending on what the sauce will be used for later. Sugar makes the mayonnaise softer and the taste softer.
3. Slowly, add vegetable oil, constantly whisking the mass so that it gradually begins to turn white. You need to beat as much as necessary to form a dense, homogeneous mass. This usually takes about 5 minutes.
4. After beating, you need to try the sauce and touch up the taste if something is missing.
5. Store mayonnaise in a cool place under a tight lid.

Delicate and delicious milk mayonnaise, whipped with a blender

Cooking time: 10 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Milk - 150 ml
• Vegetable oil - 300 ml
• Mustard - 2-3 tsp
• Lemon juice - 2 tablespoons
• Salt - 0.5 tsp

Cooking process:

1. Pour milk into a bowl for beating. It is convenient if it is tall and narrow.
2. Pour unscented refined butter into the milk and beat together with an immersion blender until the mass begins to thicken.
3. Place mustard and lemon juice there, beat well.
4. Add the required amount of salt and continue whisking until all the ingredients are dissolved and the sauce is firm and smooth.
5. Place the prepared milk mayonnaise in another container, close the lid and keep in the refrigerator.

Step-by-step recipe for making lean mayonnaise with a blender

A recipe for those who have given up eggs but want to enjoy mayonnaise sauce. To make it taste as similar as possible to classic mayonnaise, it is important to take the right amount of vegetable oil. Try adding grated garlic to add flavor and flavor to a lean sauce.

Cooking time: 15 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Boiled or canned white beans - 1 tbsp.
• Refined vegetable oil - 100-150 ml
• Mustard - 1 tsp
• Lemon juice - 1 tsp
• Salt to taste.
• Granulated sugar to taste.

Cooking process:

1. Grind the beans into a paste with a blender.
2. Add mustard to it, the required amount of sugar and salt, mix well.
3. Gradually pour vegetable oil into the mass, whisking the mass continuously.
4. Try the ready-made sauce, if necessary, adjust the taste using lemon juice.
5. This lean mayonnaise tastes good and is suitable as an addition to ready meals and as a salad dressing.

How to make healthy and natural PP mayonnaise on your own?

It is believed that mayonnaise does not belong to sauces that support a proper diet. However, the sauce, prepared using the mayonnaise technology, but with other ingredients, retains the original taste and at the same time does not harm either health or the figure.

Cooking time: 15 min.

Cooking time: 5 min.

Servings - 1.

Ingredients:

• Aquafaba (decoction of chickpeas, peas or beans) - 90-100 gr.
• Granulated sugar - 1 tsp
• Salt - 0.5 tsp
• Mustard - 2 tsp
• Lemon juice - 1 tablespoon
• Refined vegetable oil - 200 gr.

Cooking process:

1. Aquafaba is the liquid that remains after boiling legumes. By its properties, it resembles egg white and is very useful at the same time. Pour the correct amount of liquid into a tall container.
2. Add a certain amount of sugar, mustard, salt and lemon juice to the broth.
3. Whisk the mixture well with a hand blender, raising and lowering it inside the glass so that the mixture is evenly mixed. This takes about a minute.
4. Gradually pour vegetable oil into the mass and continue to beat. The sauce should acquire density, thickness and light shade.
5. Store ready-made mayonnaise in the cold in a jar with a tight lid. Ready!

The classic recipe for making Provencal mayonnaise at home

The main difference between Provencal and any other type of mayonnaise is the presence of the required amount of mustard in it. It gives the sauce a spice and flavor. Instead of the classic mustard, you can add Dijon mustard: the mayonnaise will turn out to be even tastier.

Cooking time: 15 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Egg - 1 pc.
• Lemon juice - 0.5 tbsp.
• Sunflower oil - 160 ml
• Mustard - 0.5 tsp
• Salt - 0.5 tsp
• Granulated sugar - 0.5 tsp

Cooking process:

1. Break an egg at room temperature into a tall jar or glass. It should be fresh and free of cracks.
2. Pour oil into the container, beat the butter and egg with an immersion blender, first press the blender to the bottom, beat for 15-20 seconds, gradually raising it in the container higher and higher until the mass becomes homogeneous.
3. Add mustard to the sauce. The volume of mustard can be increased for a brighter taste.
4. Add the right amount of sugar and salt. Adjust the taste of mayonnaise with them.
5. At the end, add lemon juice and check the taste again, beat the sauce for about 10 seconds. Mayonnaise is ready!

A simple and delicious recipe for mayonnaise without adding mustard

The mustard-free sauce is obtained with a smoother and more delicate taste, without the characteristic mustard note. Such mayonnaise is better suited for those who cannot be spicy, as well as for dishes in which the sauce should emphasize the main ingredients, and not interrupt them.

Cooking time: 15 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Yolk - 2 pcs.
• Salt - 0.5 tsp
• Granulated sugar - 0.5 tsp
• Vinegar 9% - 0.5 tsp
• Vegetable oil - 150 ml

Cooking process:

1. Place fresh yolks at room temperature in a container suitable for whipping.
2. Add the right amount of vinegar, sugar and salt to them. You can take not only table vinegar, but also apple or wine vinegar. Then its volume in the sauce can be greater.
3. Pour oil to the ingredients and lower the blender to the very bottom of the dish, whisk for about 3 minutes and do not raise it higher. When the mixture begins to thicken, you need to raise the blender higher, mixing the ingredients until the sauce is smooth.
4. Taste the mayonnaise and tweak the flavors, if necessary, with more salt, sugar or vinegar. Mix again.
5. Store mayonnaise in a tightly closed jar in a cool place.

Delicate and light homemade mayonnaise without added vinegar

To make the sauce more delicate, citrusy, lemon juice is added instead of vinegar. Lime juice can be added and the mayonnaise has an exotic flavor suitable for dressing seafood dishes.

Cooking time: 15 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Vegetable oil - 160 ml
• Lemon juice - 1 tablespoon
• Mustard - 1 tsp
• Egg - 1 pc.
• Granulated sugar - 0.5 tsp
• Salt - 0.5 tsp
• Ground black pepper - to taste.

Cooking process:

1. In a container suitable for beating, break a fresh egg, pour in lemon juice, put mustard and the required amount of sugar and salt.
2. Pour a little oil into the ingredients, begin to beat.
3. When the mass becomes homogeneous, gradually add the remaining part of the oil to the container and at the same time continue to beat so that the sauce mixes, becomes thicker and lighter.
4. We try the ready-made sauce, add sugar or salt if necessary, as well as lemon juice if the taste is not balanced enough.
5. We transfer the mayonnaise to a glass jar and put it in the refrigerator.

How to make do-it-yourself mayonnaise from egg yolks using a blender?

If you take the yolks of homemade eggs to make such a mayonnaise, the sauce will have a pleasant yellow hue and a richer taste. Without proteins, the mayonnaise is denser.

Cooking time: 15 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Egg yolk - 2 pcs.
• Refined sunflower oil - 130 ml
• Mustard - 0.5 tsp
• Salt - 0.5 tsp
• Granulated sugar - 0.5 tsp
• Lemon juice - 1-2 tsp

Cooking process:

1. Keep fresh yolks for a short time indoors so that they acquire room temperature.
2. Place the yolks, salt, lemon juice, mustard and sugar in a tall container where you can whip the sauce. Gently mix the contents with a blender for 1 minute.
3. Slowly pour in the butter, whisking constantly until the mixture thickens and changes color and density.
4. Add lemon juice to the sauce, check the balance of taste, correct if necessary and stir again.
5. You can store homemade mayonnaise for about a week in a cool, tightly closed place.