Let me say right away that I developed this process for myself personally and do not claim anything. I do what suits me. This is not a fast method, but it is reliable; my mayonnaise never separates and always works out. In fact, I don’t even remember a time when something went wrong, even when I first made it using a fork from one yolk and a few tablespoons of butter.
I make delicious, thick and fatty (yes, fatty) mayonnaise, and I don’t need anything else.
Subject to discussion. I will listen with interest to your sensible comments.
For approximately 750 ml mayonnaise:
3 large yolks
about 700 ml refined vegetable oil
1 tsp spoon of prepared or dry mustard
1 tsp salt
1-2 tsp. Sahara
approximately 50 ml freshly squeezed lemon juice or good tasty vinegar (wine or berry)
2-3 tbsp. lukewarm water (about 25 C)
General
All ingredients should be at room temperature, around 22 C. This is a must.
I use sunflower oil, sometimes corn oil. They also recommend oil grape seeds, but in our area it costs like an olive, I don’t see the point. In short, you can take any refined.
It is very convenient to place the bowl on a damp towel so that it does not slide on the table, because. there will be nothing to hold her.
You can add vinegar, you can add lemon juice as an acidic component. I saw recommendations to add the usual so-called. table vinegar, however, in addition to stabilizing the emulsion, vinegar also gives taste. Therefore, I think we won’t skimp on ourselves; we’ll add a really good, high-quality product, and it won’t cost crazy money. In terms of taste, I am more inclined to vinegar (tarragon infused is especially good) than lemon, but this is my personal preference.
Unavoidable considerations regarding salmonellosis. Every time I make mayonnaise, I am torn by internal contradictions: this is the principle “don’t be afraid, don’t get infected” on the one hand and the folk wisdom “God protects the best” on the other. In the end I still use raw eggs, but still with some precautions, which are as follows. I buy eggs in the supermarket, and I don’t buy the ones that are super-duper organic in a box, but the ones that are slightly cheaper and you have to put into the bag yourself. Firstly, since they are cheaper, they are dismantled faster, and you can choose yourself, i.e. carefully examine the egg for cracks. You can also shake the egg - if it is not very fresh, the contents will noticeably dangle in the shell. Secondly, the date indicated on the packaging of superfood eggs is the day they were sorted, and not the day they were born. And when that egg was laid, only the chicken knows, not you and me. In any case, this is the situation in our city; I don’t know how things are in other places. Also, when it comes to supermarket eggs, there is at least some hope that they are being tested in some way. The same cannot be said about eggs bought second-hand, unless you are personally acquainted with the same grandmother with the chickens and even personally with that chicken. The fact is that before collecting the required number of eggs for sale, grandmothers collect and collect them... and it is unknown how many they collect (no matter what they say, honestly looking you in the eye). And under what conditions are they stored? In short, after I came across a dead, underdeveloped chicken in the “village” eggs, I avoid organic grandmothers.
The process itself
So, I thoroughly wash these very eggs with dishwashing detergent, and then put them in steep, highly salted boiling water for one minute (a couple of heaped tablespoons of salt per liter). This way I not only kill the salmonella that is supposed to be on the shell, but also heat the yolk, which is necessary to create a stable emulsion.
Next, I take out the yolks (they remain completely liquid), separating them from the partially coagulated white, and be sure to free them from the film, simply piercing it and releasing the yolk itself into the bowl. Next I add salt, sugar and mustard and mix. You can wait until the salt and sugar are completely dissolved, but this is not necessary. It is better to add salt and sugar at the very beginning, so as not to add a lot of dry product later, which does not dissolve very well in such a fatty substance. In addition, salt thickens the yolks, which is beneficial when creating an emulsion in the early stages. Mustard is also an emulsifier and also contains the liquid necessary for the formation of an emulsion, and mustard powder also prevents separation. In general, when everything is mixed, you can start adding oil - first literally drop by drop, stirring the whole thing with one whisk of a hand mixer at the lowest speed. Our goal is to stir properly and not beat (there is no need for air in mayonnaise), so if you have a spatula attachment, it’s probably better to use it. An emulsion will gradually begin to form, i.e. homogeneous-looking mass, without visible droplets of fat. Now that there is a lot of emulsion, you can pour the oil in a thin stream, and then in a thick stream. Without stopping stirring, of course. And the speed can already be increased.
When the mayonnaise becomes completely thick, yellow and even somewhat translucent, it is recommended to dilute it a little with lukewarm water or vinegar (lemon juice) - this is necessary to stabilize the emulsion. At this stage, the mayonnaise already contains a sufficient amount of oil and the end is near, so it would be nice to try it. If there is not enough salt, dissolve it in the added vinegar or water. The mayonnaise will become more similar to itself, darling, and will noticeably turn white (not only from vinegar, from water too). But it won’t be completely white, like an industrial one. But we don’t need it. By the way, I recently read that to reduce the fat content in production, something like bechamel is added to mayonnaise. Well, it’s quite an option for those who want and inject.
After adding water, feel free to add more oil until you reach the desired volume. I usually make 0.75-0.8 liters, I just don’t need more.
Transfer the finished mayonnaise into a jar and store it. Add pepper and everything else if desired. In my personal opinion, mayonnaise tastes better on the second day.
Now the same thing point by point:
1. Wash the eggs and boil with boiling water, remove the yolks and release from the film.
2. Add mustard, salt and sugar to the yolks, mix.
3. Start adding refined vegetable oil drop by drop.
4. After a stable emulsion has formed, you can pour the oil in a stream.
5. When the mayonnaise becomes very thick, dilute it with a small amount of liquid, in which it is recommended to dissolve additional salt (if needed).
6. Add the rest of the oil.
7. Cool.
The origin of mayonnaise (in case someone hasn’t seen yolks, mustard and salt with sugar together):
Add oil drop by drop:
An emulsion has already formed:
A such a nuisance happens that the hand trembled and a lot of oil poured into the bowl at once (here I poured it on purpose for clarity). It's OK. You just need to continue mixing with the mixer, holding it in one place, i.e. all excess oil will gradually be pulled under the whisk, without causing separation of the hard-earned emulsion. Moreover, I got so lazy that I even deliberately poured more oil at a certain moment so as not to keep my hand suspended.
Well, everything worked out.
In stores you can now buy mayonnaise with a variety of additives. However, real chefs prefer to do everything with their own hands.
How to make homemade mayonnaise thick, tasty and most importantly quickly? About this in this article.
So, there are many recipes for homemade mayonnaise. There are ones with whole eggs, and there are lean ones without eggs. Choose according to your taste.
Classic homemade mayonnaise
We will need: one chicken egg, half a teaspoon of mustard (dry mustard makes mayonnaise spicier, but you can use sauce), half a teaspoon each of salt and sugar, one tablespoon of lemon juice or vinegar 9%. About a glass of vegetable oil - add mayonnaise to the desired thickness.
First, put everything except the oil into the mixer bowl. Beat thoroughly. Add the oil gradually, continuing to beat.
Prepares in 1-2 minutes.
Mayonnaise with quail eggs
We will need: 6 eggs, half a teaspoon each of salt, sugar and mustard. A pinch of crushed pepper, a glass of vegetable oil. Beat in the same order. First everything except the oil. then add vegetable oil. When the mayonnaise is whipped, add vinegar or lemon juice (a tablespoon). You can add finely chopped or dried herbs, seasonings to taste.
Lenten mayonnaise without eggs may be based on starch or flour
on starch we will need: half a glass of vegetable oil, the same amount of vegetable or mushroom broth, 2 tablespoons of starch, 1-2 teaspoons of lemon juice or 9% vinegar, a teaspoon of mustard and salt, sugar and pepper to taste.
We dilute the starch in a couple of tablespoons of cold broth. Heat the rest of the broth, pour in the dissolved starch and keep it on low heat, without bringing it to a boil, for about 10 minutes. Cool. Beat with a blender, gradually pouring in the remaining ingredients.
To prepare lean mayonnaise on flour we need: half a glass of flour and water, 3 tablespoons of vegetable oil, 1 tablespoon of lemon juice or vinegar, a teaspoon of sugar and salt.
Mix flour with water so that there are no lumps. Heat over the fire until it brews. Add other ingredients, mixing with a blender.
Vary your mayonnaise with garlic and other aromatic seasonings.
AND a few secrets for making thick homemade mayonnaise:
— Products must be at room temperature and always fresh.
— If you make mayonnaise from olive oil, then it will be bitter. dilute olive oil with sunflower oil.
— The thickness of mayonnaise depends on the amount of vegetable oil. Do not add too much to too thick mayonnaise, dilute it with water.
— Store homemade mayonnaise in the refrigerator for no more than 4 days. Cook a little at a time!
Bon appetit!
Why, in general, is it worth making mayonnaise at home, if in stores today the selection of different mayonnaises is simply huge?
There are several reasons. Firstly, we all know that today all manufacturers are guilty of the fact that they like to play tricks with their products. It is difficult to find any product on store shelves that does not contain some preservatives, dyes and other unnatural ingredients that are far from harmless to our body.
One of my friends, after working at a company producing mayonnaise, completely refused to use mayonnaise from this company. And then I completely stopped buying mayonnaise in stores, completely replacing it with homemade mayonnaise.
I won’t tell you why exactly she refused store-bought mayonnaise, so as not to discredit the manufacturers. But after her stories, for some reason I also no longer wanted to buy mayonnaise in stores. And then I tried to prepare this product at home.
To be honest, I thought that making mayonnaise at home was not an easy task. Maybe this was the case before, when housewives did not have the kitchen appliances that they have today. I can’t imagine how it was possible to make good mayonnaise without a blender before. I remember my parents also had a hand mixer. I just doubt that with its help it was possible to prepare good mayonnaise at home just as easily and quickly.
So, how to make good mayonnaise at home?
Very simple. But only if you have such a wonderful tool as a blender. Well, I can’t even imagine that some housewife doesn’t have this tool today. Therefore, let’s move on and move on to the recipe and preparation of mayonnaise.
To make homemade mayonnaise, you will need very little:
- 1 chicken egg;
- 1 glass of non-fried vegetable oil;
- 1/4 teaspoon mustard;
- 2 pinches of salt;
- 1-1.5 teaspoons of 9% vinegar.
Vinegar and mustard have a big impact on the taste of mayonnaise. If you overdo it a little with vinegar, the mayonnaise will smell strongly of vinegar. If you overdo it a little with mustard, the mustard will come first in the taste of the resulting homemade mayonnaise. Therefore, if something doesn’t work out right for you the first time, don’t be upset - next time just try reducing or increasing the portion of vinegar or mustard. You just don’t need to change the amount of vegetable oil.
At first, I thought that the thickness of the mayonnaise might depend on whether I put a large or small egg in the mayonnaise. However, practice has shown that the size of the chicken egg that I put in the prepared mayonnaise does not affect the thickness of my homemade mayonnaise.
Some recipes recommend diluting vinegar to 3%. When I tried to follow this recommendation, that’s when I ended up with liquid mayonnaise. Therefore, I refused to dilute the vinegar and now my homemade mayonnaise always turns out thick.
And now the procedure for preparing mayonnaise at home.
I prepare mayonnaise directly in a jar, in which it will be stored until eaten (this is literally a couple of days). I used to make mayonnaise in the plastic cup that came with the blender. But this is an extra waste of time and effort, which goes into transferring the mayonnaise into another container and washing the plastic glass. In this case, part of the mayonnaise is simply spread over the glass in which I prepared it. Now I immediately cook it in a half-liter glass jar. Don't be afraid that the jar may break or burst. Nothing like this happens if you work carefully.
So let's get started.
Pour a glass of vegetable oil into the jar. Separately, in a bowl, mix 2 pinches of salt, vinegar and mustard. After everything is mixed well, pour it into a jar of oil. Now beat the egg into the resulting mixture.
Important! The egg must be broken carefully so that the yolk does not spread.
Now we do everything quickly. We take a blender in our hands and place it in the jar so that the egg is covered with a cap. Lower the blender to the bottom and turn it on immediately. Sometimes 10 seconds is enough, and sometimes you have to work a little longer - look at the thickness of the prepared mayonnaise.
That's it, the mayonnaise is ready.
Once you learn how to make mayonnaise at home, you can improvise. For example, I sometimes add dry chopped herbs to it. Sometimes I add a pinch of mushroom seasoning. All this gives my mayonnaise a new taste and adds variety.
You can also sometimes add lemon juice instead of vinegar - 1 teaspoon. It makes wonderful mayonnaise and is completely harmless to the liver. However, such mayonnaise cannot be stored for longer than three days. Even in the refrigerator.
The origin of this fruitful idea is very uncertain, although most apocrypha attribute the appearance of mayonnaise to the banquet on the occasion of the capture of the Spanish Mahon in Minorca by Duke Richelieu in 1756. However, Marie-Antoine Carême had a profoundly different opinion on this matter.
But this is not so important, let's better cook it ourselves. There are several ways, one better than the other. Let's start with the classic one, it is the most esoteric.
Manual method
1. Take a bowl, preferably metal and preferably with a round bottom. Scoop the egg yolk into a bowl. Add a teaspoon of mustard, a pinch of salt, a pinch of pepper.
Preparing the ingredients for mayonnaise
2. Take a whisk or whisk in your hand and carefully beat the mixture until completely homogeneous. Add a few drops of lemon juice.
Mix everything with a whisk until smooth
3. Now take a container of olive oil in your other hand and start dripping ( don't pour!) butter into a bowl, whisking feverishly with the other hand.
Add olive oil
If you're lucky, you'll start to develop white emulsion. The beginning of the process will be clearly visible - white threads will suddenly appear in the unpleasant color of the mixture, gather together in a layer and suddenly the whole mixture will become white and thick. There is something of a trick or a miracle in this, no doubt. You just need to drip it in, first with lemon juice, then with oil, not the other way around.
After thorough beating, a white emulsion should form.
Now the oil can be poured in a stream, the initial emulsion will bind it immediately and incorporate it into itself.
If the oil absolutely refuses to emulsify, you probably poured in too much too quickly. Do not despair. In another bowl, start over - release the yolk, add mustard, again add a drop of lemon juice, beat and again add drop by drop, this time not the oil, but your hopelessly ruined mixture from the first bowl. It may work out, the chances are quite high.
But this method, although original and authentic, however, as Zhvanetsky says, “ a little thing for connoisseurs" Let's look at more reliable options.
Machine method
If you have a large and powerful standing blender with a large glass, then the issue can be solved simply. Place one whole egg, one yolk, a tablespoon of mustard or the juice of half a lemon, half a teaspoon of salt and pepper into a glass, twist for five seconds and pour a glass of olive oil through the top hole. Due to the frantic speed and position of the blades, the mayonnaise will easily get lost.
A little more difficult with an immersion blender. It usually comes with a tall, narrow glass. Now into this glass you again release one whole egg, one yolk, mustard, salt and pepper and carefully cover the yolks with the bell of the blender, placing it on the bottom. Now pour a glass of oil on top, turn on the blender at high speed and wait until white streams of emulsion creep out from under it. Usually 10-15 seconds are enough. Now you can slowly lift the blender and grab the top layers of the butter until it is completely emulsified. 30 seconds and homemade mayonnaise is in your pocket. I mean, in a glass. 
It is more difficult to whip mayonnaise in an immersion blender with a tall glass...
...but instead of a narrow glass, you can use a large diameter container, for example, a small iron bucket
How to store
If you are going to store homemade mayonnaise for some time, it needs to be stabilized. Pour a tablespoon of boiling water into it, stir, and it will stabilize. If the mayonnaise is too thick, you can dilute it with lemon juice, water, cream or sour cream. Lemon juice is preferable.
To store mayonnaise for some time, pour a tablespoon of boiling water into it.
If you don’t really like the bright taste of olive oil, or it’s just expensive, use a couple of tablespoons for flavor, and add the rest with sunflower oil. Instead of lemon juice, you can use vinegar, especially aromatic vinegar.
Mayonnaise plus
There are so many other things you can do with homemade mayonnaise. If you chop finely pickled cucumbers, capers, parsley, tarragon, mix with mustard and mix with mayonnaise, you will get remoulade sauce We often called him Tartarus. Perfect for anything that is fried in batter or deep-fried. For cold fish and seafood. In addition to French, it is firmly established in Louisiana and Cajun cuisine.
You can add other ingredients to homemade mayonnaise to create a new sauce.
If you go further and boil the wine with onions, capers and parsley, then strain, mix the wine with finely ground anchovies and mix it all into mayonnaise, you will get ravigote sauce. A classic for crabs and crayfish.
If you add diluted gelatin to homemade mayonnaise, you get Chauffroy mayonnaise- he was very loved in Russian cuisine of the second half of the 19th century.
Chauffroy mayonnaise - with gelatin diluted with water - was popular in the 19th century
Some people think that if you mix mayonnaise with ketchup, you will get sauce " thousand islands" This is a deep misconception. "Thousand Islands" is an excellent sauce with a complex composition, and not at all greasy.
They are made according to a very similar scheme Spanish aioli, Toulouse ayad and Marseille rui, but more on that another time. While you're spinning the mayonnaise, it's quite entertaining.
- Egg yolk - 2 pcs.
- Sunflower oil - 130 ml
- Apple cider vinegar - 2 tsp.
- Dijon or any other mustard (except grainy) - 1 tsp.
- Lemon juice - 1 tsp.
Close Printing ingredients
Who would have thought that from the most ordinary ingredients you could make thick homemade mayonnaise?! I know that many modern housewives are not very fond of mayonnaise and season their dishes with it less and less. But I recommend you try this recipe with all my might! This mayonnaise is easy to make and the process doesn't take too long. We will need: sunflower oil, mustard, yolk and hand mixer. Well, isn't it beauty? You can later add garlic or saffron to this basic recipe to create a fragrant and unusual mayonnaise. So, if you have long dreamed of cooking thick homemade mayonnaise , but for some reason you were afraid or it didn’t work out for you, then come with me to the kitchen and let’s start creating!
First thing
Separate the yolks from the whites. We only need the yolks.
Add 1 tsp to the yolks in a deep bowl. mustard, 1 tsp. lemon juice, 2 tsp. apple cider vinegar and a pinch of salt. Now on low or average speed, to keep the kitchen in its original form;), using a hand mixer, let's start whisking everything. Continue whisking until the mixture begins to thicken (about 2-3 minutes). At first, the mass will be a rich yellow or mustard shade (depending on the color of your mustard), but after a few minutes our mayonnaise will begin to lighten and show with all its appearance that we are on the right track!
This is how it worked out for me. Our sauce has brightened and acquired a light creamy texture. It has thickened slightly, but still drips from the whisk.
And the final touch is sunflower oil. Many recipes contain sunflower and olive oil in a 1:1 ratio, but I believe that olive oil will give a strong flavor or may completely overpower the taste of mayonnaise. Therefore, if you wish, you can add one or two teaspoons of your favorite olive oil at the end. So, without ceasing to beat, slowly begin to pour in the oil in a thin stream. Gradually increase the mixer speed. Whisk until the butter is completely combined and the sauce thickens. You can adjust the thickness yourself - the longer you beat, the thicker the mayonnaise you will get.
That's it, ours thick homemade mayonnaise ready. Quick, aromatic, and the taste cannot be distinguished from store-bought. But who am I kidding? Of course, it’s different, it’s homemade, it’s much tastier! As they say, sleight of hand and no fraud. P.S. Store in the refrigerator for no more than 3-4 days.
This mayonnaise can serve as the basis for a sauce; all you need is finely chopped garlic, basil leaves, salt, pepper and beat it all again! And what kind New Year Can you do without everyone's favorite Olivier salad? This mayonnaise recipe goes great with it too! Checked!
And in conclusion, I want to congratulate everyone, everyone, on the upcoming holidays! I wish you good health, comfort, love and warmth in your homes. Fulfillment of your most cherished desires, and, of course, more energy for culinary exploits in the new year! Hooray!
