How to make delicious homemade mayonnaise? How to make sure that the sauce does not separate and beats well, so that it turns out thick and homogeneous? It’s very simple - you just need a blender, following the order of adding the ingredients and just 5 minutes of your time. Today you will learn how to make mayonnaise with a blender at home - a step-by-step recipe and strict adherence to the tips will guarantee results the first time!
Why is homemade sauce better than store bought?
Mayonnaise prepared by yourself differs from store-bought mayonnaise in its natural taste, special tenderness and lightness. Due to thickeners and starch, the purchased product is more viscous, its consistency is denser and heavier.
Homemade mayonnaise:
- Natural and safe - contains only natural products, without flavor enhancers, “eats” and other chemicals;
- Quick to prepare - it will take literally 5 minutes, that is, less time than a trip to the store will take;
- Unique - its taste and consistency can be changed by each housewife at her own discretion.
It is better to prepare mayonnaise yourself, then you will definitely be sure of its composition and harmlessness to the body. And don’t worry about the shelf life - the sauce will keep well in the refrigerator for 3 to 5 days (the fresher the eggs, the longer the shelf life).
Blender or whisk?
Making homemade mayonnaise using a blender is a pleasure! Just a couple of button presses, and the thick sauce can already be used to dress all kinds of salads, as a marinade or as a base for preparing more complex dishes. Of course, you can also achieve the desired result manually, but you will have to spend much more time working hard with a whisk.
Another thing is a blender. It will eliminate the need to stir food for a long time and persistently until smooth, whitened and thickened, and splashes will not fly throughout the kitchen. Even the simplest model, not equipped with high speeds and special attachments, will do. If there is no bowl for an immersion blender, then you can use another dish - a tall glass or a container of small diameter, narrow and tall, with sides. It is very important that the “leg” of the device grips most of the dishes, then everything will whip up quickly and 100% will not separate.
Choose high-quality and always fresh products. Chicken eggs must be selected, from a trusted manufacturer, and must be fresh. For classic mayonnaise, it is customary to take only the yolk. But at home, it’s quite possible to use a whole egg, so that later you don’t have to think about where to put the remaining whites.
Mustard can be any kind, hot or mild, smooth or grains. It is more convenient to use a ready-made product. Although some recipes add mustard powder, previously diluted with a couple of teaspoons of cold boiled water.
Lemon juice is ideal for making homemade sauce. It gives it a special taste and pleasant aroma, whitens it. If there is suddenly no lemon in the refrigerator, then it can be replaced with table, apple or wine vinegar - the amount is selected individually, some of the vinegar can be poured in at the initial stage, and the rest at the very end of cooking, adjusting the acid to your taste. As a standard, 0.5 to 1 tsp is added to 1 egg. vinegar.
It is best to use vegetable oil as the main component, which must be refined and odorless. Olive oil has a special taste, so if you decide to add it to the sauce, use it not as a base, but in a mix with sunflower oil: the ratio per 150 ml of sunflower is 50 ml of olive. Then the mayonnaise will not be too sharp, with a barely noticeable, noble bitterness in the aftertaste. 
Three rules for delicious mayonnaise
- Good mayonnaise can only be made from foods at room temperature, so be sure to remove everything you need from the refrigerator in advance.
- Do not disturb the order of adding the products: first beat in the egg with salt, sugar, mustard, then pour in freshly squeezed lemon juice and add butter at the very end.
- Always add vegetable oil in small portions and only into a well-beaten egg mixture, then the mayonnaise will not separate.
The thickness of mayonnaise does not depend on the number of eggs, but on how much vegetable oil you pour into it. The more oil you add, the thicker the sauce will end up. If you “overdid it” and the mayonnaise turned out to be too thick, you can dilute it with 2-3 teaspoons of boiled water.
Ingredients
- selected chicken egg 1 pc.
- table mustard 1 tsp.
- sugar 1 tsp. incomplete
- table salt 1/3 tsp.
- lemon juice 1 tbsp. l.
- refined vegetable oil 200 ml
How to make mayonnaise with a blender at home
Products should be warm, at room temperature. I wash large eggs with warm soapy water to remove the risk of salmonellosis. I beat it into the blender bowl (or into another narrow and tall container).
I add salt and sugar. You will need 1 large pinch of salt, 1 small teaspoon of sugar.
I put ready-made mustard from a jar - I add 1 heaped teaspoon. If you are cooking for the first time, then first add 0.5 spoons, especially if the mustard is strong, and you can add the rest at the very end of cooking, adjusting to your taste.
I place the immersion machine in the bowl so that the blender rests properly on the bottom. For what? When he beats, he will “pull” down the entire mixture from above, turning it into a homogeneous emulsion.
I start beating the mixture at low speed. All components will combine and a soft foam will form.
I add lemon juice (or vinegar, but in smaller quantities). You can squeeze the lemon directly into the bowl, as long as there are no seeds in it. Beat again on low speed to combine the lemon juice with the other ingredients.
As you can see in the photo, the amount of foam will increase, covering almost the entire blender stem. This means you can gradually add vegetable oil.
Little by little, literally 1 tablespoon at a time, I pour in the oil, without ceasing to work with the blender. As soon as a portion of butter has combined with the beaten egg mixture, add the next one and so on until the sauce thickens - in general the process will take no more than 2 minutes.- I transfer the finished sauce to a gravy boat or a clean jar with a lid. Before serving, it is advisable to place the mayonnaise in the refrigerator to cool, after which it can be used for its intended purpose.
This is the easiest homemade mayonnaise recipe. You can use a blender to prepare it with all sorts of additives: garlic, pepper, olives, capers, and so on. Experiment and you will be pleasantly surprised how delicious homemade mayonnaise can turn out. Enjoy your meal!
