Homemade mayonnaise: how to make, use and store

Homemade mayonnaise: how to make, use and store

Festive salad without mayonnaise is like a chupa chups without a stick. This sauce is the second most popular in the world. Despite cries of his harm, the number of lovers does not decrease. For them there is an alternative to the purchased sauce - homemade mayonnaise. How to properly do and store?

Features of making homemade mayonnaise

  • All ingredients for mayonnaise should have the same temperature, it is better to take them out beforehand on the table, let the eggs and butter get warm.
  • It is convenient to use an immersion blender or an electric mixer to mix products and turn them into emulsions. Hands to make the sauce is difficult, it does not always work.
  • Mayonnaise oil can be taken unrefined or odorless. Often mixed sunflower with olive, which can also be done, everything is curled from personal taste.
  • Eggs for sauce choose the most fresh and high quality. Be sure to wash the shell. In the sauce can be used only yolks or together with proteins, it all depends on the selected recipe.
  • Be sure to add vinegar or lemon juice to mayonnaise. They not only give taste, but also are preservatives.
  • The density of mayonnaise directly depends on the quality of whipping and the amount of oil. If the sauce is too steep, it can be diluted with water or milk.

Ordinary mayonnaise with raw and boiled yolks

This recipe was invented by French cooks. At the heart of the sauce is raw yolk and vegetable oil. As mentioned above, you can choose the type to your taste. But it is not recommended to fully use olive oil, it is usually added to the sunflower in the amount of 20-30%. Here the recipe with the addition of boiled yolks, but you can do without them.


  • 1 tsp. mustard;
  • 2 raw yolks;
  • 2 boiled yolks;
  • 1 tsp. salts;
  • 1.5 tsp. Sahara;
  • 50 ml of boiled water;
  • 400 ml of oil;
  • 2 tbsp. l lemon juice.

Method of preparation

  1. We ship raw and boiled yolks into a quart jar. Immediately add sugar and salt, add mustard. If you want to get hot sauce, then use powder, not diluted mustard. He will stand a little and give the necessary taste.
  2. Lower the mixer and whisk the yolks at low speed until smooth, then add the oil. It is important not to rush things. First, add drop by drop, gradually moving to a thin stream.
  3. We continue to beat the sauce, it will thicken very quickly. It's time to pour boiled water at room temperature.
  4. At the very end, add lemon juice and beat again. We try mayonnaise. If there is little salt or you want to make it a little sweeter, then add the necessary spices immediately, interrupt with a mixer.

Boiled yolks add tenderness to the sauce, help to achieve the desired consistency. If the eggs are cooked in advance, it is recommended to grind the yolks with a grater or knead, otherwise lumps will remain in the sauce.

Mayonnaise from milk without eggs by a blender

If there are no eggs at home, then nothing terrible, you can cook the sauce without it. Also this option is suitable if you are allergic to eggs. Mayonnaise and without them it turns out perfectly, practically does not differ in taste. Milk take from 2.5% fat. Refined oil, sunflower is great, but if you wish, add a couple of tablespoons of olive oil.


  • 100 ml of fresh milk;
  • 2 spoons of lemon juice;
  • 1 tsp. mustard;
  • 200 ml of oil;
  • 2 tsp. Sahara.

Method of preparation

  1. Products are kept in a warm place so that they can warm up and have the same temperature.
  2. Pour the milk into the jar and immediately add the butter with salt and sugar. We salt a little, you can add more later.
  3. Lower the blender and begin to beat. The mass will begin to thicken or emulsify rapidly.
  4. In the process, add the mustard, continuing to beat, at the very end add lemon juice. Enter one spoon, try. If the acid of the sauce suits, then this can be limited.

If desired, you can add black pepper to such mayonnaise, add dry or fresh garlic. You can pour the chopped finely salted cucumber, we get the likeness of tartar sauce. The type of additives depends on the purpose for which mayonnaise is made.

Mayonnaise with quail eggs

In the store you can find mayonnaise with quail eggs. It is believed that it is usually more useful sauce. But it is not. Useful only mayonnaise on quail eggs, cooked at home. Here is just such a recipe. The difference of the sauce is that it is not necessary to separate the yolks. Cooking mayonnaise with proteins.


  • 6 quail eggs;
  • 1 tsp. mustard;
  • 200 ml of oil;
  • 1.5 tsp. lemon juice;
  • 0.5 tsp. salts;
  • 1 tsp. Sahara;
  • 1 pinch of pepper.

Method of preparation

  1. Eggs should be washed and broken one by one into a jar, in which we will beat the sauce, and then stored.
  2. Add pepper, salt, add sugar, add mustard.
  3. Lower the blender and beat the eggs at high speed for about a minute. You can use a mixer, beat a little longer.
  4. Now we add vegetable oil in droplets, while continuing to work with a blender, we monitor the consistency.
  5. As soon as the sauce thickens, add lemon juice to it. You can use plain or apple cider vinegar, diluted acid is also suitable. Ready sauce use immediately or close the jar, put in the refrigerator.

Boiled egg yolks can also be added to mayonnaise on raw quail eggs. The taste of the sauce, as well as the consistency, will noticeably improve.

Mayonnaise storage features

  • Regardless of the amount of vinegar or citric acid, you should not keep homemade sauce for more than four days.
  • Freshness of mayonnaise will largely depend on the quality of the ingredients, we pay special attention to the eggs.
  • Keep the sauce preferably in a glass jar, close tightly, be sure to refrigerate, it will quickly disappear at room temperature.

Homemade mayonnaise is often fatter than purchased counterparts, since no water, thickeners are added to it. If you do not want to use such a high-calorie product, you can always dilute it with natural yogurt, low-fat sour cream. Just choose thick foods that do not spoil the texture.

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