👎🏾 👀 🈯️ How to make mayonnaise a blender at home: ingredients and recipe 🧕🏾 👃🏾 👰🏿

Mayonnaise is gradually replacing sour cream as a traditional additive in salads, soups and stews. Dozens of variants of this sauce are presented in stores, but they contain many chemical flavors, thickeners, and incomprehensible preservatives. They are designed to extend the shelf life of the product and improve its taste, but cause great concern among buyers who care about their health. Therefore, more and more people prefer to make simple homemade mayonnaise on their own. The blender in this case will be very handy, but if it is not there, the mixer will do.

The benefits of homemade mayonnaise

There are a lot of them:

A small set of products. The basis of mayonnaise is eggs, seasonings and vegetable oil. All ingredients are available, natural and inexpensive.
Simplicity. Even a novice cook will easily learn a step-by-step recipe for mayonnaise. At home, the blender becomes the main assistant and the key to success. After all, he quickly and efficiently whips the ingredients. But if you haven’t found such an aggregate in your household, don’t be sad - the mixer or even the whisk will also cope with the task, albeit not so efficiently.
Speed. It takes about ten minutes to prepare food, dishes, a blender and prepare the sauce, after which it can immediately be used.
Benefit. The quality of the products is completely controlled by the person who makes the sauce, so there are no chemicals or dubious additives in it. Since it is possible to make mayonnaise at home in a blender quickly and in any quantities, there is no need to season salads with not very fresh sauce, as is the case with store-bought mayonnaise, which is stored in the refrigerator for weeks.
Diversity. With the help of seasonings, various additives and the amount of oil used, you can cook mayonnaises of different tastes and consistencies, focusing on individual preferences.

Main ingredients

Mayonnaise (including homemade) consists of vegetable oil, egg yolks or whole eggs, salt, mustard, sugar, seasonings and a variety of flavors. Each ingredient performs its function and to one degree or another affects the taste and texture of the sauce. The main thing when choosing products is not to stoop to petty savings or dangerous frivolity, jeopardizing the health of the family or guests. Stale or poor-quality ingredients can not only spoil the taste of mayonnaise, but also cause poisoning.

Butter

Any mayonnaise is an emulsion, which is obtained as a result of intensive beating of eggs in vegetable oil. It is it that is the basis of mayonnaise and is responsible for its density. You can use refined sunflower oil or olive oil (or a mixture thereof, for example, one part of olive oil and three parts of sunflower oil are taken). It is important that the oil is of good quality, in no case rancid and does not have a strong smell.

Eggs

When buying eggs, you need to pay attention to their freshness. Homemade yolks are usually bright yellow, which is transmitted to the sauce. You can use quail eggs, which are considered even safer than chicken in terms of risk of infection with salmonella. But to prepare the sauce on raw eggs of waterfowl is extremely undesirable - the probability of catching an intestinal infection is too high.

Mustard

Mustard not only gives the mayonnaise a piquant taste, but also plays the role of a stabilizer, preventing the components of the sauce from exfoliating. In addition, it extends the shelf life of the product, having excellent antiseptic and antibacterial properties. You can use Dijon mustard or Russian mustard in ready-made or powder form.

Acidifiers

As an acidic component in mayonnaise add table or fruit vinegar, citric acid. Acidifiers stabilize the taste of the sauce and brighten it. You need to be careful with flavored vinegar - its harsh berry or fruit aromas can suppress other odors. It is better to give preference to natural products. For example, lemon. Citrus juice, mixed with the rest of the ingredients, simultaneously brightens the sauce and gives it a pleasant, barely noticeable sourness and delicate aroma. That is why recipes for homemade mayonnaise with lemon are very popular among housewives. In the blender you need to load the components one by one (we will talk about the sequence later) and beat the mass to the desired consistency. Everything, homemade mayonnaise is ready!

Other nutritional supplements

Salt and sugar are necessarily present in mayonnaise, making its taste rich and full. In some recipes, harmful and high-calorie sugar is recommended to be replaced with glucose or fructose, arguing that this way the sauce will become more useful. But this looks like a dubious extreme and wasteful, given the small amount of sugar in mayonnaise: about five grams per egg.

Since you can make mayonnaise at home as a blender without restricting your culinary preferences in any way, its preparation partly resembles alchemy. To determine and finely adjust the color and taste of the future sauce is quite easy with the help of additional additives.

These include all kinds of spices and herbs, garlic and chili peppers, olives and cucumbers, cheese and cottage cheese, capers and horseradish, adjika and even fruits. Of course, such experiments sometimes end in failure, but they also allow you to cook a truly unique and uniquely tasty mayonnaise.

The main principles of cooking

Before making mayonnaise at home (you will use a blender or a mixer - it does not matter), you should familiarize yourself with the general principles of its preparation. Of course, you can automatically and mindlessly perform the steps specified in the recipe and get the perfect sauce. But this is an unreliable way. An unconscious mistake at any stage of preparation can hopelessly spoil the mayonnaise.

The first principle. All products should be the same at room temperature. If you take cold eggs or butter from the refrigerator, the sauce can beat poorly or patchy.

The second principle. It is important to follow a certain order of bookmarking products in a blender. In step-by-step recipes of mayonnaise at home, this important point is sometimes not indicated, and all the ingredients are immediately put into the container for whipping the housewife. As a result, the sauce is whipped with flakes because of the acidifier, which should be added at the very end.

The sequence of the bookmarks is as follows. First, eggs, salt, mustard, spices and granulated sugar are killed in a blender tank. There is a small trick: so that the crystals of sugar and salt do not crunch then on the teeth, they are pre-dissolved in a small amount of warm water. Then the vegetable oil is poured. In the last step, an acidifier is added.

The third principle. To get a homogeneous emulsion, vegetable oil must be poured into the yolks in a very thin stream, without interrupting the operation of the blender. As the volume of sauce increases in a glass, the blender must be constantly raised and lowered so that all layers of the mixture are mixed equally. If you pour all the oil at once, the sauce will not beat.

If you get too thick mayonnaise (a blender, mixer, or even a banal whisk are not to blame here - the density depends on the amount of oil), it can be diluted with water or a liquid additive - sour cream, milk, cream - to the required consistency. A liquid sauce can be easily thickened by adding and whipping vegetable oil. Mayonnaise is better to use immediately, but in the refrigerator and in a tightly closed container, it can be safely stored for three to four days.

Classic Provence mayonnaise recipe

Our recipe allows you to make mayonnaise at home in a blender, as in the best French restaurants. It can be prepared purely on yolks or on whole eggs. Both options are tasty and slightly different in composition. You will need the following products:

One egg and 160 milliliters of butter or two yolks and 130 milliliters of butter.
Half a teaspoon of salt, Russian or Dijon mustard and sugar.
A tablespoon of lemon juice (it can be replaced with a teaspoon of table vinegar).

Cooking:

Pour eggs or yolks into the whipping container, add mustard, granulated sugar and salt. Try to cover the yolks with a blender nozzle and beat all the ingredients until smooth.
Pouring a thin stream of vegetable oil, beat the sauce until it becomes the desired consistency.
Combine the future mayonnaise in a blender with vinegar or lemon juice and beat well again, after which you can immediately use it for its intended purpose or put it in the refrigerator to insist and cool.

Boiled Yolk Mayonnaise

From time to time, news of acute intestinal infections caused by salmonella appears. This malignant bacterium can live both inside a raw egg and on the shell. She feels great in the refrigerator and survives even at subzero temperatures. It can be destroyed by heat exposure. At a temperature of 55 ° C, the bacterium dies in one and a half hours, at 60 ° C - in about 12 minutes, at 70 ° C - in a minute.

According to statistics, one in ten thousand eggs is infected with salmonella. The probability of catching the infection is very low, but for some people the very possibility of unnecessary risk is unacceptable. Therefore, they refuse to cook homemade mayonnaise because of the presence in the list of ingredients of raw eggs. But there is a recipe according to which boiled yolks are used to make the sauce. That is, mayonnaise can be safely cooked at home without fear of bacteria - they will die when cooking eggs. You will need the following products:

Four boiled yolks.
A teaspoon of mustard and sugar.
Half a teaspoon of salt.
Two teaspoons of table vinegar (9%) or lemon juice.
400 milliliters of vegetable oil, although its required amount is determined by the consistency of the sauce.
Spices to taste.