Homemade mayonnaise blender and recipes for sauces from new. Mayonnaise at home with a blender, a recipe for homemade mayonnaise

Mayonnaise is an indispensable sauce in the kitchen, which knows the place for preparing salads, snacks, sandwiches. Yogo just add to the hot flavor for a savory taste. A rich variety of sauces is used for cooking grubs with additives and components: lemon juice, quail eggs, mustard, blue mayonnaise. And there is nothing savory and curly, lower homemade mayonnaise. This sauce can be prepared at home in a different way with ingredients for the gusto of the members of this family.

The biggest focus of preparing mayonnaise in the home mind is the blackness of mixing the ingredients and the correct mixing. Adje needs to reach the required density, softness and uniformity. That relish is not in the rest of the world.

Let's take a look at different recipes for homemade mayonnaise.

Season a classic salad with savory fresh mayonnaise, what can be the best? And more often, you can prepare mayonnaise on your own in home minds. From fresh, clean, safe, and overcooked special ingredients. Leather croque and control you yourself and viroblyate the sauce exactly the way you want to eat.

The classic mayonnaise is prepared with chicken eggs, adding a small amount of mustard and octu for a light sourness. This very taste is our favorite. If you honor the warehouse of store-bought mayonnaise, then for virahuvannyam khіmії same tsі іngredієnti і to get rid of.

Need:

roslinna oliya - 500 ml;
egg - 2 pcs;
gіrchitsya - 1 teaspoon;
apple ocet - 2 tablespoons;
tsukor - 2 teaspoons;
sil - 1/2 teaspoon.

Cooking:

For the preparation of mayonnaise on the cob, it is necessary to prepare the troch. Remove all ingredients from the refrigerator and let them warm up to room temperature. This is necessary for short whipping.

Start whipping with a heavy blender. You can use a large mixer, but a blender allows you to beat thicker and thicker pins, a lower mixer. Beat until thick pine pine.

Roslinna oliya, poured in the required quantity in an okrema container, start with a thin shot into the future mayonnaise. For the whole hour, do not stir the blender and keep blending.

Over the course of an hour, the sauce thickens more, so that the roslinna oliya beats no harder for eggs and transforms into soft and written emulsion. The sauce begins to gain its necessary powers.

Just like homemade mayonnaise has reached its density, beat it up. Now it is necessary to transfer it to a safe glass of dishes from a slotted lid. For example, a jar. І put in the refrigerator to cool. Literally for the first half of the year, homemade mayonnaise is ready to be used. Fill salads, smear sandwiches, vodka yogo the way you like it.

Keep in mind that homemade mayonnaise is stored in the refrigerator for no more than 5-7 days. Tі varianty, scho prepared with mustard or without eggs, three more.

Classical mayonnaise, with the taste of childishness, in glassy jars with metal lids, you can cook at home with wet hands, taste the taste and pamper your loved ones with snacks and salads seasoned with a miracle sauce.

need :

eggs - 2 pieces,
table ocet 9% retail - 2 tablespoons,
zukor - 1 teaspoon,
sil - ½ teaspoon.

Cooking:

Eggs and butter are at room temperature, just like the process of churning mayonnaise, go through quickly. For mayonnaise, take less chewing gum.

Zhovtki vіdokremte vіd bіlkіv in one of the ways:

break the egg navpіl, pour the egg from the half of the skaralupi into the іnsha, pour the whole white and fill the zhovtok at the skaralupі;
pierce with the tip of a knife, open two eggs, see the white from a wide end, the zhovtok, which is overflowing, pour into a blender bottle.

Add a sour sip to the zhovtkіv, strong and on a medium crispness, beat the zhovtki with a burry blender until the stumps are thickened, continuing to churn the zhovtki, pour in the olive in portions. When removing a thick homogeneous mass to the sauce, add an ocet in the end, mix again.

Nasamkinets try mayonnaise, and add spices for relish.

Avocado is an exotic fruit that can be used for vitamins: A, C, K, E, group B, minerals, amino acids. It is especially possible to see in the place of the new polyunsaturated fatty acids omega 3, as a way to improve the memory, the dawn, the infamous state of the health of people from the rise of the vice, heart problems. Mayonnaise, prepared at home, with your own hands, with a dewy olive and avocado, will not only be savory, but a brown product, which will bring satisfaction and help to restore the deficiency of brown non-existent fats in our body and improve the state of health.

Need:

Oliya sonyashnikova - 1 bottle,
avocado stigle m'yake - 1 piece (250 grams),
lemon juice fresh - 2 tablespoons,
sil - ½ teaspoon,
zukor - 1 teaspoon.

Cooking:

Avocado choose stigle, soft, ale without black citrus. Small black patches on fruit are a sign of an ear of rot. Too soft plaid can appear in the middle of the dark color - ce zipping plaid, with an unacceptable relish, yogo happens to be vikinuti.

Avocado open the air and remove the brush. With a tablespoon (take a spoon, in a hospitable land) take the pulp, add it to the skin of the fruit, and place it in the blender.

At the bottle of m'yakott add | add | sіl | salt |, tsukrovy pіsok. Lemon vychavte manually, and vіdmіryayte nіbіbnu kіlkіst juice.

Mix the blender with the avocado until the puree is thickened, pour the blender into the glass and pour the oil into the beast, set the middle speed of the blender wrapper, and beat the butter mass, properly raising the blender to the top.

For whipping mayonnaise, there is enough whilini, for wine, having added a thick food mass.

Taste the sauce for relish, add strength, lemon juice for the bajannyam.

Whoever wants more hot taste, add a teaspoon of mustard, mix it, take mayonnaise with avocado and mustard.

Homemade Provencal mayonnaise in 30 seconds - video recipe

Someone else loves a different kind of mayonnaise, which is called "Provencal". Ale, until that moment, the victors were bathing yoga at the store, enjoying themselves with gusto. Now let's learn how to prepare such a savory and loving sauce on our own. And vitratimo mi on tse literally lіchenі hvilini. We marvel at the secrets of Provence at home.

It's delicious and simple, isn't it?

Mayonnaise with lemon juice, prepared at home, matima aroma of natural citrus fruits, lovers of sour relish can add more lemon juice and prepare a warm sauce. If you add a small amount of grated lemon zest (⅓ teaspoon) to the finished sauce, then you will take away the fragrant, piquant sauce, which cannot be bought in a store.

Need:

Chicken egg - 1 piece,
sil, tsukor - ½ teaspoon each.

Cooking:

In a bottle of a mixer, beat the eggs, whirl strong, sour piss, beat the eggs on a medium crisp, pour in the olive in a thin stream in portions, beat until a thick homogeneous mass.

For example, add lemon juice, lemon zest (for bazhanya), mix. Taste for taste and add ingredients if necessary.

Mayonnaise can be stored in the refrigerator near the glassware for a few days.

Instead of ready-made mustard, when preparing homemade mayonnaise, you can vicorate dry mustard, so called mustard powder. Lovers of olive oil can make mayonnaise with olive oil and mustard powder.

Need:

Oliya sonyashnikova - 150 ml,
olive oil - 150 ml,
chicken egg - 2 pieces,
apple ocet - 2 teaspoons,
girchichny powder - 1 teaspoon,
tsukor, sil - ½ teaspoon each.

Cooking:

Beat the eggs in a blender, sip zukor and strong, on a medium crisp, beat the eggs until white stumps, sip mustard powder, mix, pour in the oil in a thin glass step by step, in large portions. After thickening the sauce with a thick mass, pour in the apple juice, mix.

Taste the finished sauce. This mayonnaise will have hints of greenery, bitterness of mustard and the aroma of apples. If a gentleman could add that chi іnshiy іngredієnt to strengthen the bazhany relish.

In case of an allergic reaction of the human body to chicken eggs, it can be manifested on quail eggs during the day. You can cook mayonnaise on quail eggs at home in your vipadku. In addition, the stench of the greater world is rich in vitamins and microelements, lower chicken.

Need:

Quail eggs - 10 pieces,
oliya sonyashnikova - 150 ml,
lemon juice - 1 tablespoon,
tsukor - a teaspoon,
silt, black pepper chalking, hot Russian hot sauce (ready) - ½ teaspoon each.

Cooking:

Break the eggs into the bowl of the mixer, mustard, sil, zukor, black pepper in a whistle and beat the eggs on the middle crispness, pour in the olive in plenty, with breaks, step by step add the wraps of the zanuruvalny mixer.

In the beginning, mix with lemon sik, pour into ready-made mayonnaise, mix the sauce.

People with an allergic reaction to eggs, or for other reasons, if they have an egg in their lives, may be prepared with milk mayonnaise. Vіn go out troch іnhim for relish, but with whom we will all taste the same. Obov'yazkovo try to prepare such a variant of mayonnaise, to recognize yoga. Maybe you will become one of your friends. Such mayonnaise, however, cannot be stored too long, regardless of those that are not available in the warehouse.

Need:

Milk, pasteurized with fat content 2.5% and more - ½ bottle,
oliya sonyashnikova - 1 bottle,
russian hot sauce (ready) - ½ tablespoon,
lemon - ½ pieces,
zukor - 1 teaspoon,
sil - 1 teaspoon.

Cooking:

Milk and olive oil at room temperature.

At the bottle of a blender, pour milk and olive oil, and mix the sum with a blender, so that a finely dispersed sum of milk and olive oil has settled down, add strength, sour pisok, mustard, continue whisking. For example, see lemon juice and pour into the prepared sauce, mix.

Pour in lemon juice until a thick mass is thickened, the milk will burn and the products will be brought to a boil.

Nasamkinets try the sauce, if necessary, add the necessary ingredients for relish.

Preparations for this recipe mayonnaise mayonnaise thick mass, adjunct for dressing salads and preparing sandwiches, stored in closed jars in the refrigerator until late.

Delicious and careless homemade mayonnaise on orphan eggs

I want to show you a video recipe, in which descriptions of the way to secure orphan eggs. Just as the very same thing that urged you on your preparation, now you can forget about your anxiety. Marvel at the recipe and remember it.

If a couple of savory salads and other juices with mayonnaise arrive, it’s time to find out how tasty it is to cook homemade mayonnaise correctly. Now you know exactly how and the hour has come to take up practical employment.

We have reported to you how to prepare mayonnaise at home with a blender for just a couple of chills.

If you know about this sauce only for propagated in our trade, that it is a tremulous jelly-like mass, put in a plastic cebro, or in doypacks, it means you don’t know what a right mayonnaise is. Try to cook on your own and change your life forever. Let's not live, but your salads and sandwiches definitely.

My first acquaintance with mayonnaise

First I got to know mayonnaise on the cob of the 80s. Menі bulo rokіv 9 or 10, if the first glass jar with a metal lid appeared in our booth. At the jar, there was an unreasonable slurry that my mother most often seasoned with olives, that sedentary under a fur coat.

It is easy to buy this mayonnaise, and it is not too strong. "Delivering" the zapovitny sauce, yogo was taken until holy and wine often rozsharovuvavsya. The zv'yazku z tsim had to make amendments to the Christmas menu.

To tell the truth, I just didn’t know what I was getting ready for. It's shameful to know, at the beginning I thought what a dairy product is. Go for a kshtalt of sour cream.

Ale, I’m a drunken lad, and in one of the books about savory and healthy eating, I seem to have drunk mayonnaise on a recipe. For me, it was obvious that yoga is prepared from zhovtkiv olії hot sauce and otstu. Qi products zavzhdi boules in the booth. І judging by the dry instructions for the recipe, the whole thing was not very coherent.

Siri yaechni zhovtki, retelno vіdokremlenі vіd blіkіv, zadnuyutsya with ready-made mustard, tsukr, sіllyu that rozmіshuy. Then we prepared the sumish with a thin jet to periodically introduce rose oil, the temperature of which is 15 ° C. When mixed with oil, the sumish is beaten without interruption so that the skin portion of the fat is transferred into the emulsion. After that sum, they pour flavorings and mix it up ...
… Recommend the sauce, which is oiled, mayonnaise in an approaching order: in a roast with mustard and a layer of egg, add the sauce, which is mixed step by step, in small doses.

And then I first tried yoga to prepare ... We have a manual mixer at home, a kind of mechanical wine. Os їm I beat my first mayonnaise. Luckily, I got the same thing. Oliya emulguvala and wiyshov sauce is stable. From that hour on, we didn’t bathe mayonnaise, and start it yourself, I’m with great success, preparing my homemade sauce.

What is mayonnaise?

Ol_ya and water, these two rіdini, yakі in the minds of the greatest minds, it is important to mix it up. And mayonnaise is an emulsion that is made up of very small fatty droplets burnt with a thin ball of emulsifiers and water.

Lecithin is most often used as an emulsifying agent in vicor, which is found in egg yolks, and mucus is found in mustard. Molecules of emulsifiers are separated by one end at the molecule of oliї, and with the last end by the molecule of water, and in this way they unite the two sides at the emulsion stand and cross over to the bottom.

Homemade mayonnaise recipe is a classic handmade way of cooking zhzhi.

The classic method of preparing this sauce recommends that we first beat the eggs, add three pieces of mustard to them, three times add acid (citric acid). Sweat, continuing to intensively beat the motherland, it is enough, pour oil into it with a thin stream.

Shvidko zbivat and povіlno pour! Our zavdannya rozbity vіnochkom rіdini on the best drops! Pour in the oil of trocha swidshe lower as needed, and as a result, you will take away the fat mushy sourwort instead of a smooth and thick sauce, so similar to whipped tops.

If I use my hand blender and prepare mayonnaise in such a way, I will know failure in 50% of cases. Vіn rozsharovuєtsya, and I need to start all over again.

Homemade mayonnaise classic recipe with a blender mixer or a food processor

Luckily, technical progress does not stand on the table, and in our kitchens there are accessories that allow the process to be more advanced. Vikoristovuyuchi blender, mixer or food processor, we can easily work with a fine detailing of olive oil, and more success. Dyakuyu vysokoshvidkіsnym lesam tsikh pristroїv!

It's a pity, they have to cook big batches of sauce. As soon as we put one zhovtok in a food processor, let it grow and spread it along the walls. We simply can’t get rid of the yak, just like before, it’s necessary to pour oil in a thin glass.

Cooking mayonnaise at home with a hand blender

How to prepare small batches of mayonnaise? How do you prepare yoga with 100% success?

The answer is simple - use a hand blender. With yoga vikoristannі vіdrazu you can put all warehouses near the flask, including olіyu. Oskilki oliya may have less power to lose over other ingredients. Zanurenі in the bowl of the blender knives will be in direct contact with zhovtkom, mustard and lemon juice. After that, as you remove attachments, yoga knives create a whirlwind flow, which progressively draws in the oil breaking yoga into small particles.

It's so simple! Let the machine itself, with its own thin jet, tighten the oil, and let us go through the work. And just for a couple of whilins, oh, miraculously, the top of the blender head is the most delicious homemade mayonnaise.

Vin will be significantly smaller than the purchased ones.
On yoga preparation, you will spend more than 5 minutes of your hour.
Vіn vіhodimé zavzhdі, i yogo can be prepared in small batches.

The most important feature of homemade mayonnaise is that you can season it with spices to your taste. Put a small clove in the new clove. Possibly, prepare mayonnaise with basil and parmesan. In addition, you can lay eggs in the new country instead of Zhovtkiv. І navіt zovsіm pozavitisya єєts, її ї ї slinnymi lecithins, і prepare svozhnіy vegetarіanskiy mayonnaise.

Be careful with extra virgin olive oil.

You can also make savory mayonnaise, vicarious and high quality extra virgin olive oil. The only problem is mixers, food processors and hand blenders that need to be pressed for new.

On the right, in the fact that olive extra virgin is added to a whole bouquet of critical fragments, giving you a hot fruity relish. As long as these fragments are closely related to each other, our smack receptors do not reach the whole din, and we seem to be only slightly bitter.

To finish energetically churning olive oil with a food processor or a blender, a slightly trendy link between these fragments. Our receptors begin to take it more easily, by the same time we ourselves can do it and so trohi hot relish. As a result, mayonnaise comes out hot. Until then, qi fragments change the effectiveness of lycetin and hot sauce. Sumish folded emulsifies that thick sauce is even more foldable.

How do you try a stable and thick mayonnaise with a taste of olive oil ale without sourness? Vykoristovyte a small number, up to the fourth part of the zagal obyagu, unsavory dewy or pakovo olії, to initiate the cob emergence of emulsion. As soon as the wine becomes more stable, transfer the sauce to a bowl and beat by hand until the volume of olive oil is overflowing. In this manner, you have wiyde mayonnaise with olive relish, ale without a gram of bitterness.

It went wrong and your mayonnaise won't eat.

AT. - “You said that the recipe for this one was 100% successful. I’ve worked out everything as it is written in your recipe, but mayonnaise is not wiyshov wine, it just doesn’t go together when mixed.”

A. - I have purposely called this method 100% superior, but in truth, it would be possible to call the next method incompetent. Be that as it may, make the booking itself and at first glance, the incompetent algorithm can be easily zipsuvati only through disrespect.

More often the sauce is not "to huddle" only to the fact that you victorious are wrong for emmishing. It's important The jar was three times larger than the head of a hand blender. І emphatically important schob sumish eggs and gyrchitsa stuck with the knives of the blender. Only in my case, my way will work with a 100% guarantee. If you can’t know the amount of the necessary rosemary, just drink a bunch of eggs, mustard and lemon juice.
In another way, the head of the blender on the cob is to blame, but it is firmly pressed to the bottom of the bowl, do not push it through the bottom until the mayonnaise is fresh "splurge". For the last time, start lifting your head up in the air.

Why homemade mayonnaise is rare, why work.

If your mayonnaise is too spicy, it means that the wine is not mixed correctly. There is no way to correct that remixing. Let youm put it and rozsharuvatsya. After that, try hitting it again.

See also:

Like preparing mayonnaise, you periodically know failures, and the classic technique is to lead. And I didn’t make a mistake, I didn’t pour in the oil properly, you still don’t get the “correct”, thick sauce.

Just take a hand blender, put all the ingredients in a glass and make the best homemade mayonnaise for this simple recipe.

Warehouses:

1 whole egg.
1 tablespoon lemon juice (half a lemon)
1 teaspoon of mustard.
1 small clove of the watchmaker. ground meat
240 milliliters of dewy rapeseed oil.
Strength for taste.

Dodatkove possession:

Zanuryuvalny (manual) blender.

Cooking method:

Put the ingredients at the jar of a hand blender.

Put an egg, lemon juice and mustard near the bottle of a hand blender.
The diameter of the bottom of the flask is less than a troch larger than the head of the blender itself. The very sum of lemon juice, mustard, and that egg is to blame for reaching the knives. If the knives are not sharpened at the motherland, bring in a few ingredients. This is more important mind for 100% success in preparing mayonnaise.
Chop a small clove of minced meat and add to the flask.

Beat homemade mayonnaise.

Pour the oil into the bottle and let it stand for 15-20 seconds.
Squeeze the head of the burry blender to the bottom of the flask and raise it to a high firmness.
Trim the head firmly pressed to the bottom. If the mayonnaise comes out late, lift the edge of the blender properly, turning it from side to side. In this way you emulsify all the oil.
Season the prepared mayonnaise sill to your liking. Store your yoga in the refrigerator in a sealed bag or container for 2 days.

Savory!

Today we prepare tahini sauce .. Tahini sauce recipe є sumish tahini pasta (as we prepare it in front), lemon juice, teaspoon and water. When preparing this traditional close-cooked sauce, do not forget that lemon juice and water are added step by step, and you are respectfully stezhit for the final relish of that consistency of strain for an hour during the cooking process.

Joden svyatkovy style, that simple family supper is not complete without salads. The stench can be different behind the warehouse, but bagatioh of them one by one - ce mayonnaise. About those who, with such a dressing, the grass comes out savory, there’s no super little thing, but think about the measles of the varto. It’s not a secret for anyone that the taste of a purchased sauce fills up with the best, so the gentleman began to sing about it, as if growing in domestic minds.

Homemade mayonnaise in a blender - the tastiest recipe

Practically the skin of today's gentlemen can be in the kitchen without any kitchen appliances, but only with one blender it is already possible to quickly and deliciously make mayonnaise in home minds. Golovne nobility, how to properly balance the proportions.

For the recipe, it’s better to take more than one egg, which guarantees that the mayonnaise is viide, but the product can be always fresh. Also, for preparing the sauce, you need to add bitters, you can take a ready-made pasta, but if you add seasoning to the powder, then weide natural mayonnaise.

Warehouses:

200 ml of rosemary (refined) olive;
1 fresh egg;
0.5 teaspoon of mustard;
0.5 teaspoon of salt;
0.5 tsp
1 st. a spoonful of lemon juice.

Cooking:

An egg is driven into a high bowl so that the zhovtok does not spill out, but if it runs out of water, it’s important. The rich gentleman influences the fact that the room temperature was high, otherwise the mayonnaise will not run. Ale tse pardons, bring everything out of the chilled product.
Now we pour in the oil, it can be refined, so that the finished sauce does not smell of oil.

Sip the strength, zukor, put the hot sauce and zanuryuєmo blender, directly curve the yellow and press the nozzle to the bottom of the container.
Turn on the attachment to the top of the tension and beat it for 10 seconds, without bringing the nozzle out of the bottom. For such a short interval of an hour, the zhovtok is more often mixed up with oil and it is already possible to pump, as if opening the nozzles, there was a sum of money.

After 10 seconds, the blender is lifted and continues to be beaten with a stretch of 1.5 hvilin.

Let's add citrus juice, mix it up, try it for taste, if necessary, we'll add homemade savory mayonnaise.

A classic recipe for homemade mayonnaise with a mixer

If you marvel at the packaging of store-bought mayonnaise and see all the flavorings and preservatives, then you can understand why the sauce is stored, and before the warehouse includes such ingredients, which are known to the skin gentlemen, like a mixer, with such mayonnaise in the home minds you can get rich.

Traditionally, mayonnaise is made on the basis of olive oil, however, not everyone called for such a product, so the recipe can be diluted with olive oil.

Warehouses:

150 ml of olive oil;
50 ml olive oil;
1 teaspoon zucru;
0.5 teaspoon of salt;
1 egg;
1 teaspoon of mustard;
1 st. a spoonful of wine otstu.

Cooking:

At the temple, the egg is driven in, do not forget the smut rule - the zhovtok may be left with a qilim.
Next, visipaemo strength, zukor, mustard and wine, which can be replaced with apple or lemon juice.
Later, weary the mixer, we press the wines to the bowl, and we begin to beat on the best swede.
As soon as the light appears, the thick summish, the wines are lifted and then gradually lowered and beaten with such ruhs to a rich homogeneous mass, that is homemade mayonnaise.

Recipe for mayonnaise without eggs and without girchitsa

With the emergence of the ability to cook popular among home minds, culinary experts began to develop various options for yoga cooking. So today there is a recipe without adding eggs. This is a light, sweet sauce, which can be made on the basis of rossol, as a condiment of canned kvass, as well as peas.

Warehouses:

350 ml rossol (kvassola, peas);
1 teaspoon zucru;
0.5 teaspoon of salt;
150 ml of rosemary;
2 teaspoons apple (wine) bite.

Cooking:

From canned beans, poured out and twisted yogo in that capacity, in which the sauce will be mixed.
Pіdsipаєmo sіl іz tsukrom, vlivаєmo otset i beaten with a mixer (blender) to homogeneity.

After which oil is poured in, with which it is not necessary to use a blender.

As soon as the masa becomes thick, we add some extra spices for the aroma.

Recipe for mayonnaise on milk, yak shop

A rich gospodarok tsіkavlyatsya - you can make mayonnaise in your home minds, like in a store, even more zvikli itself to the relish of a purchased sauce. If you use such a recipe, prepare mayonnaise and if you take a pasteurized product, then you can save the prepared sauce for more than three days.

Warehouses:

100 ml of milk;
200 ml of rosemary olії;
15 ml lemon juice;
15 g of mustard;
0.5 teaspoon of salt;
0.5 teaspoon zucru.

Cooking:

We take a container for churning, we pour in it a milk drink at once from olive oil.
Zanuryuєmo nozzle blender and start churning. As soon as the sumish is thicker, we see the strength from the sour squeak, we add the spicy seasoning and pour in the citrus juice.
We beat 3 more chills and at the end - thick mayonnaise, to which you can add more crisp and trim the miracle sauce to meat herbs.

mayonnaise without eggs in a blender

In rich recipes for homemade mayonnaise, which is prepared at home, vicarious eggs are used. As you know, as the chicken has carried it, you can cook the sauce without a fight, but you can be on the alert for other products, even if salmonella hasn’t gone anywhere.

Do you have mayonnaise?
Vote

So, in order not to hurt the rizik, varto ask for a recipe for how to make sauce without eggs.

Warehouses:

200 ml fresh sour cream (30%);
30 ml of rosemary olії;
1 st. a spoonful of lemon juice;
0.5 tsp pepper;
strength for relish;
a pinch of turmeric;
1 teaspoon of mustard.

Cooking:

It’s easy to make homemade mayonnaise without eggs, for which you don’t need the help of a blender and a mixer, you can mix the ingredients with a wonderful wine and pour with a spoon.
Otzhe, take a fresh fermented milk fat product, pour it into the new oil, mix it up.
Let's sweat it down with pepper and turmeric, mix it up again.
We add hot sauce, add sik citrus, we make it to uniformity, we take the sauce, which we take no more to finish.

Get the mayonnaise in the blender with ott

In home minds, it is practically impossible to make mayonnaise without otstu, even wine gives the sauce more than a little sourness, but it also acts as a natural preservative.

For the recipe, you can take an estimate with be-yakim relish, but be vin hot apple or distant, smut, don’t break the proportions, or the sauce can be rough, or you can call it zipsuvati.

Warehouses:

1 egg;
1 st. otsu spoon;
0.5 teaspoon of mustard;
150 ml of rosemary;
for the taste of strength and zukor.

Cooking:

We break an egg in a large bowl, add to the new zucor from sill and mustard and, a vicarious blender, begin to beat the ingredients on the largest wrappers.
As soon as the mass is thicker and becomes a uniform lemon color, without attaching the attachment to the robot, we pour in a thin glass of oil, and then we estimate.
We beat it for a couple of seconds, we imitate the sauce, we put it in a cold place, so that the wine has gone well.

How to prepare mayonnaise from dry mustard

Roasting is ready, like purchased mayonnaise, nothing is charged for the presence in the storehouse of preservatives and chemical additives, so it’s a lot of culinary specialists to make the recipe victorious, in which the dry roast is to be cooked. Tse allow at home minds to prepare natural mayonnaise.

Warehouses:

1 egg;
0.5 teaspoon of mustard powder;
2 tbsp. spoons of lemon juice;
200 ml of rosemary olії;
pinch of pepper;
0.3 teaspoon of salt.

Cooking:

Mayonnaise is prepared after the help of a blender, for which an egg is driven into the bowl. Zasipayemo gyrchichny powder, strength, pepper and citrus juice, beaten to uniformity.
After pouring in oil, but not in a jiffy, but step by step, with a thin shot, we do not beat it.
As soon as the masa becomes more homogeneous for the structure and color, the mixer is more and more savory natural sauce.

Easter mayonnaise - recipes

In the rest of the hour, we’ll make a special drink to drink mayonnaise and recipes to clink not only quietly, who dorimuetsya post, ale and te, who overrides the vegetarian cuisine.

A simple recipe for pisnoy mayonnaise on starch

The simplest recipe for pisnoy sauce can be made on starch and boron. Also, the recipe uses vicorous water, but you can replace it with a light vegetable broth.

Warehouses:

1.5 st. spoons of starch;
200 ml water;
200 ml of rosemary olії;
1 teaspoon of mustard;
1 teaspoon of sucrose;
0.5 teaspoon of salt;
2 teaspoons of otsu (lemon juice).

Cooking:

2/3 of the water is poured into the stewpan, into the homeland, which is left out, sips of potatoes or corn starch, rozmіshuemo.
We put a stewpan with water on the stove and let it boil, then pour starch into the pot, dilute it by the water, mix it up and boil the sour.
Sumish, scho whishla, cool and put into a blender bowl, pour in oil, citrus juice, put mustard, zucor and strength.
The blender is loaded to the very bottom of the bowl and beats the fluff, masa can be white and white. If you lift the nozzle, then the sauce can be loosened.
If, after all, at the hour of preparation, a pardon was allowed, and the mayonnaise was broken, then you can correct it like this. Just brew a new portion of starch, pour in a thin glass of sauce into three sips of sauce and beat.

Pisny mayonnaise from white kvass

The second variant of the fresh mayonnaise is the transfer of white kvass. You can vicorate like canned beans, so you can make them ahead of time.

Warehouses:

a bottle of white kvass;
100 ml of rosemary;
3 art. spoons vіdvaru z-pіd kvassolі;
1 teaspoon of mustard;
1 teaspoon lemon juice;
1.5 teaspoon zucru;
1 teaspoon of salt;
0.5 teaspoon curry and white pepper;
0.5 tsp Provence herbs.

Cooking:

At the blender bowl, lay the boiled bobi, pour in the brew and refine until the puree is cured.
We drink all the spices, strong and zucor, we pour in the sik and put the mustard, once again we mix in the attachment for a couple of quills.
Portionally pour in olive oil and beat it to a uniform consistency.
If at first glance it’s possible that the sauce is rare, then it’s not enough to add more kvass, in the refrigerator the wine will thicken. You can look at the video for all the details of preparing the pisny sauce.

Pіsny mayonnaise from cashew

Light sauce can be made with different peas, you can take hairy, almonds or cashews. Mayonnaise comes out unmatched in taste and fragrant.

Warehouses:

80 g cashew;
25 g for dormouse;
a small bunch of basil;
1 teaspoon of fresh herb;
1 st. a spoonful of dried teapot;
50 ml lemon juice;
vial vodi;
strength for relish.

Cooking:

At the blender for smoothies and cocktails, we sip cashews and weed sonia, dried tea, hot mustard and strong.
We pour in water, put basil leaves, mix in the attachment and beat it.

Come out of the miraculous song refueling for bagatioh Strav.

Mayonnaise is the most delicious sauce, which is suitable for all meat preparations, salads, first herbs. The quality of store-bought mayonnaise is no longer pleasing today, but rich people have lost more than savory taste about the number of jars that were used to put food police in the SRSR. But don’t be nostalgic, you can cook such mayonnaise on your own, write down the recipe in your home minds.

Precisely prepare all the ingredients, as listed in the list. It’s too late to say that the products were vibrated in temperature. Under the hour of preparation with warm syrovina, it is easier to prepare, warehouses are evenly beaten and not rozsharovuyutsya. And just as it turned out so well, that the cold ingredients were victorious and your mayonnaise was spiced, just heat the sumish and beat it with a blender.

For the sake of homogeneity of the vicorist, it is necessary to use a blender and a high bowl as a set. Nasampered to the bottom of the egg with soft mustard and effervescent seasonings: sil + tsukor. Beat until thick stumps, until the mayonnaise mayonnaise sauce becomes homogeneous. Continue blending sumish on a medium crispness and step by step start pouring prepared olive oil with a thin jet. Bazhano speeds up with a vessel with a narrow neck and pours її on a sprat of streaks.

Mayonnaise is getting thicker. The more you use the nozzle, the more you write, you will be masa. For example, add lemon juice. The sauce will become a little more spicy, for thickening, try the mayonnaise under the nozzle of a sprig of whilin and the wine will become more shrill again. Vivantage mayonnaise from a bowl with an additional silicone spatula and pour yoga in the refrigerator.

How to cook classic mayonnaise at home.

From the history of culinary science, there are no known recipes for white sauce, but the very recipe for mayonnaise is accepted as a correct French recipe. Yogo was prepared to the riches of the king's court, and they continue victorious until this day.
Before cooking, pay attention to mayonnaise crumbs. Stepping out of order is not possible, so that the sauce can be broken down and covered with plastics.

We blend the eggs, with sill and zukr, it’s not enough to pikiv. Robimo with a wine, a fork, or a zanyuruvalny blender;

Let's give oliya. You can take olive + soniashnikove, but less olive oil, so that you don’t notice the natural bitterness. When adding olive oil, the sauce will thicken quite a bit. Regardless of the yoga rare substance, mayonnaise, navpaki, hoarding and becoming stronger;

For example, we add estimates and beat them to uniformity. If you mix mayonnaise by hand, then at the rest of the stage it is better to blend with a blender or a mixer. Classic French sauce is ready!

Video homemade recipe for mayonnaise in a blender

Easy homemade mayonnaise recipe

The recipe for this mayonnaise comes from all the gospodarok without blame. Navіt yakscho povіlno zavazhat chi you have confused the order of products, all the same, everything goes out, as required. Otzhe, in a deep bowl, together we put two types of egg, hot sauce (better than homemade, put less purchase), strength + zukor, we gave everything on swede. Need more boiled zhovtka? We vicoristovuvatimemo їх like a natural basis for color.

As little as sumish has reached uniformity, we give flower after flower more oil. Like a roslinna base, it is allowed like a Sonyashnikov, so it is sesame, llana oliya. The mass will be thicker and later, through the sprat of whipping, the blender will carefully twist the sauce. At this point, add lemon juice, dilute mayonnaise with a little bit of wine, a little ale. Pour in some water. The mayonnaise will thicken, as you like such a consistency, fill it up, you can dilute the sumish with boiled water for the bazhanny.

Homemade mayonnaise recipe Yuliya Visotskaya

Yuliya Visotska has created a chain of culinary studios and from them she continues to share new and new recipes of her culinary creations. Zgіdno z її recipe deyaki stravi, in the literal meaning of the word, nabul new life. Cooks love to add unparalleled ingredients to rich recipes, depending on the flavor they change and things look in a different format. Let's take a look at the recipe for mayonnaise from an experienced cook:

З|із| eggs must be seen. Gently break the center of the egg with one part into a clean bowl with a knife, pour out the white, put the chewing gum into the mixing bowl with the other part of the egg. You can also test it yourself with another egg. Dali on the right behind the chapel, grind yogo into a porridge and add yogo into a bowl at once from half of the spicy seasonings. There, for the whilina after the active work of the blender, pour in trohi olії, otstu. On top of the whole we put a part of the grain Dijon mustard. Beat with a mixer for 20-30 seconds. We add the ingredients that are left out, and bring the mayonnaise to peaks. Approximately after 2 hvilini, the overseas French sauce is more like a starry store-bought one.

Homemade mayonnaise without a blender

For a couple of hundred years now, there were no blenders and mixers, but recipes for white sauce were used. The stench roiled by hand, for the help of wines, saw the most magnificent wooden blades. There hasn’t been a movie yet about the expedited mechanism. As a rule, a person used to work at the court, for a whole day in the kitchen she made the same sauce. Everything was done through a large sauce, we suggest looking at a variant of mayonnaise, which can also be prepared by hand, only in a richly smaller quantity. For a good pace, you have no more than a year on the new pіde.

Prepare all the ingredients, the stench may be at room temperature. Put a zhovtok at the bowl of deep capacity, beat yogo until the stump is out of the sill, then put some mustard there, beat it again. They gave black tsukra, then add oil to the tea bed and beat it well without stumbling. At the stage of adding the olії, it is necessary to report the yakomog zusil, to that mayonnaise mass is formed in the hvilin. At the end, add that water, re-mix it and clean up our sauce from the refrigerator. White masa may be thick, as you have a rare warehouse, mix it up until the sauce has been added. Let the wines be trochs rare, not the same as with mayonnaise patches, but not rare.

Mayonnaise without eggs at home minds

In the period of fasting and for those who do not live in eggs, the most appropriate option for mayonnaise would be a recipe without eggs. It is also called a song through the presence of products of a creature's journey, but it does not mean that such a recipe will not be delicious.

Mayonnaise without eggs, like any other type of white sauce, prepared in a deep saucepan or a large bowl. To the assigned amount of mustard, add a couple of teaspoons of olії. Tse will be the basis of mayonnaise, zakripit yak varto and then add other ingredients to it: tsukor, sil. Now pour in more trochs of olive oil and beat with a mixer. Trim the attachment until the first thickening of the products, beat it and do not splinter.

Continuing to twist the mass, add citrus juice and oil, which is left out. At the end, if the density becomes constant, add a teaspoon of water. Even though mayonnaise is still thick, you can pour in more sprats of water. Water at this point can be boiled.

Quail mayonnaise at home minds

Small eggs, nachebto, are specially designated for the processing of the mayonnaise product. Your little rosemary, don't go in portions at the dining room and hope for a unique taste.

To prepare mayonnaise on quail eggs, it is recommended to use a blender or a mixer. It is problematic to finish the mayonnaise by hand. To bookmark the ingredients, we will vicorate a high bowl or plastic dishes with a side volume. At the bottom we put pasta-like non-spicy mustard, sprinkle with savory seasonings, and rose 6 small eggs to the beast. We turn on the technique for low speed, after 10 seconds we begin to build up the ruh and increase the speed.

We pour olive oil into the blender bowl, it’s better to take refined, so that the mayonnaise does not have third-party flavors. Prodovzhuєmo mix on shvidkost, sumish more often nabuvat pishnye forms, if the masa reaches the maximum density, see lemon extract in it. Do not eat the whole sik, mix the first portion and try it for relish, you can try stretching this recipe, so you can eat it with your likenesses. If you didn’t get enough citric acid, see more drops and beat everything with a blender. Be sure to follow it carefully, so that the citrus tassels do not slip into the blender bowl, otherwise the mayonnaise will be crispy and will be zipped. It’s better to sip the sik into a glass bottle or a plate. Bring the mayonnaise to the required thickness and stir the blender. Transfer the finished product to the jar and keep it no more than later from the refrigerator.

Homemade mayonnaise from girchitsey

The main ingredients (egg + olive) for this recipe are due to the obov'yazkovo room temperature. And if the oil is saved practically in the closet, and the heat is out, then the eggs will happen to bud until the stench heats up. In order not to spend an hour in vain, it is recommended to hurry up with such a trick: get a bowl of hot water from a deep, pour 1 whilin into an egg, at the same time wash yoga. Okrip is not needed, running water 45-50º C in full zide.

Now, if everything is ready, put mustard with a broken egg, sill and zucr on the bottom of the blender bowl. We put the nozzle on the ingredients and beat 1 amount of fluff, without blowing it into the bottom of the bottle, robably break a few seconds, correct the mass and beat it again to uniformity. Pour in the olive oil, continue to blender the sauce, thicken the wine with ease, pour the lemon juice into the tops of the white mass and continue to beat. After 2 weeks, the most delicious mayonnaise is prepared in the best traditions!

Why homemade mayonnaise is rare

At the store police, we always have a beautiful package of mayonnaise and the product itself of the desired consistency. True, our statements differ from these realities, which may be the case with us in the past. Mayonnaise, which we prepare, is often rare in household minds. Started and the products were taken in the same quantity, as indicated in the recipe, and heated to room temperature, but all the same concentration of mayonnaise is rare. As it seems, everyone needs the information. Ale, after all, Skoda shifting products. Why should I give special respect?

For the cob, it is necessary to trim the prescription skein. As in our recipe for mayonnaise with mustard (wonderful) it is written that it is necessary to put the mustard on the bottom of the bowl, and then add the taste of spices, eggs, insert the nozzle and beat on the first shvidkost, without adding 1 whilina, then, already, so it is necessary beat. The order of the products at the same time cannot be changed. Some mayonnaise may be rare;

Too richly rich, like giving eggs and water, they also produce to a change in strength. It’s not mayonnaise that comes out, but mayonnaise sauce;
Manually whipping mayonnaise is really not the same as shvidka, like, for example, a blender or a mixer. Dosvіdchenі kulіnary radyat vikoristovuvaty for tіlki only zanyuvalny blender, vvayuchi, that the mixer does not vimіshuє prodіbnої konstіbії, zaschayuchi їх rare, like a simple vіnochok;

The quality of the products is not always confirmed by the recipes. Navit that same brand of butter can be prepared at different changes with different dotrimann technologies and in the same way mayonnaise warehouse;
Dodavannya yakikhos "their" ingredientsіv also produce until the distribution of masi, for example, the introduction of milk and sour cream to make mayonnaise more rare. You can correct it for the larger quantity of olives.

Why homemade mayonnaise does not beat

Products for the preparation of mayonnaise must be fresh, high quality, because mayonnaise nadal is not subject to thermal processing. In the other mood, the wine is not devoid of relish, but it is roaring;
The mayonnaise may not churn due to the lack of tightness of the blender or the manual injection into the product;

Oliya is the head mayonnaise secret. Yogo needs to be added in a thin circle, not sizzling with the blender. The process will not be interrupted and you will need emulsion;
Cold products are one reason why mayonnaise is taken in plastics through yak and is not beaten to the required thickness. If it happened to your mood, then heat the products in a micro-furnace oven or in a saucepan on the stove for a few seconds until warm and again beat everything with a blender.

Why do homemade mayonnaise

What can you taste of mayonnaise? One of the causes of bitterness is the bad quality of products. For example, the oil, which had stagnated, as if it had been spent for more than a dozen months, they tried to convert it into mayonnaise, otherwise the mustard appeared. The mustache is pouring in the savory taste of the final product.

Before preparing the varto recipe, choose the minimum amount of flavors. Oils are mainly used: olive, sesame, llano. The smallest smell can turn mayonnaise into hot sauce. Practically in all recipes they write about Sonyashnikova Oliya. Yogo is also carefully cleaned with care, without smells. Pass along those dances, on which it is written “deodorized”.

With olives they rose, and yet another song of products was left behind: sil. There is also no varto wine. Strength, won and strength in Africa, there is no trace of iodovana, marine, great Israeli and others. Take the best stone strength, you can find it in any shop. Zayvі aromati is another reason for the unacceptable taste in mayonnaise.

Roasted smut dzherelo mayonnaise bitterness. Whisk a fresh product of medium concentration of sharpness. Do not take too baked spices, because you don’t like spicy mayonnaise, if it’s not your spice. Stop, lemon. Just as you vicorist this ingredient, follow it, so that the brushes of this fruit do not squander your sauce, otherwise do not lose the bitterness. Also, do not vicorate the purchased lemon juices. This is not the most popular product, which has been standing on the shelves for more than one month. Cook for yourself with love and everything will go away from you, success at the mayonnaise on the right!

I figured out how to make mayonnaise at home in a blender - I was only satisfied if I tried to beat this famous sauce by hand. Maybe the vinochok is wrong. Abo eggs are not at the right temperature. Possibly, my hands grew crookedly from an anatomical look. That experience in culinary was not enough for me, or rather, it didn’t matter. That homemade mayonnaise did not go far. Pihkayuchi and perspiration, I tried to hand over the bowl and tried hard with a glass of wine. Breezes of yellow slurry were spreading through the kitchen, the future sauce rose and didn’t want to light up… And the soloist of the band “Lube” selflessly whispered over the old radio: “Come on for them, come on for us…”. I vowed to drink with him, as soon as I finish. Ale diva did not. I had a stupid trip to the store for a prepared product. After that, I was afraid for a long time to go to the preparation of this sauce, until a simple blender on a chrome-plated bottom appeared in me. Then I realized that the mayonnaise is really prepared simply and quickly! I want to mi yogo rarely inspire at home vikonanna, after store "mayonnaise" police with jars of various sizes and soft packages, I go with a proudly raised head and I don't buy anything. That's why I'm koristuyus tsimi recipes.

The simplest recipe. Tim is not smaller, the sauce comes out savory, thick, light, like to lie down. You can add chopped olives, capers or lemon zest to reach the original taste. Feel free to experiment, but try the basic recipe first hand.

Ingredients for making mayonnaise with the help of a blender at home:

How to cook mayonnaise at home:

In a large chicken egg, beat a jar for a blender, or else in a bowl that high capacity. It is important that the “lower” accessory occupied most of the dishes, in which you use mayonnaise. Eggs can be kept fresh. A home product is an ideal option. Ale pіdіdіdut і yakіsnіshe fabrіchі. Chicken eggs can be replaced with quail eggs. Ale, mind you, the rest can also be infected with salmonella.
Vsipte strong that pepper. Put the hot sauce to your liking. I recommend putting 0.5-1 tsp. And in the rest of the stage, prepare the mayonnaise to bring the sauce to a relish.
Beat the vials to the same size. Ingredients of the trocha are added to the mix.
Look at the juice of a lemon. Need a teaspoon. More is not needed, chi will be sour. If you want to fix it: add a little bit of succulent squeak, and the taste of mayonnaise will become more balanced. So, even more stitch, so that the brushes are not used up to the future sauce.
Now the most important moment in preparing mayonnaise with a blender at home minds is oliya. And more precisely - yogo dodavannya. To make the wiyshov sauce the same, you can’t pour all the fat into the glass. Without whipping, pour one of the main components of mayonnaise into a thin pod. It’s easy to mix with a blender at once and control the amount of oil that is poured in, pour the yoga into a bowl and add half a teaspoon. After that, add 50-70 ml to the first one, the mass becomes thicker and lighter. Now pour in the olya in sweet portions. Before speech, the amount of homemade mayonnaise is that density without intermediary, in addition, you will add some spices of fat, and not in the obligatory vikoristanyh eggs. Do you want to grow a ready-made product? Mix with 1-2 tablespoons of drinking cold water and beat well.
Ready-made homemade mayonnaise should be taken from jars for a blender and transferred to a gravy boat. Either fill your favorite olives with cowbass or another savory salad.

I’ll guess about the whole recipe if there’s no lemon. Ale, if you have a bright-zhovty fruit, you can vikoristovuvati yogo. The peculiarity of this sauce lies in the fact that the wines are prepared on the zhovtka. That's why we go thick and yellow.

To prepare mayonnaise on zhovtka with a blender, you need:

Pokrokove preparation of mayonnaise in a blender at home:

Boil the filtered water. Cool down to about 40-50 degrees. Sip citric acid into a small bowl or a bottle. Pour hot water and stir. See the death, let the motherland re-hollow.
Zhovtki neatly cremate the whites. Leave us not to need. And pour the blender bowl from the bowl of the whiskey into the bowl of the blender, I’m ready to make homemade mayonnaise. Add some mustard, strong ta tsukor. Blood pisok is needed to level citric acid. Do not put riches, rather add naprikints as needed.
Start whipping the ingredients for the possible mayonnaise with a shear blender.
Chi masa became homogeneous? Pochnіt giblets pour in the growing fat. Oliya will come in handy like Sonyashnikov, so olive. Ale bazhano, so that it was refined and deodorized. Otherwise, the relish of homemade mayonnaise wiyde nadto is intrusive. Pour literally drop by drop. Abo bezperervniy strumk tovshchina z sirnik. Might not come out the first time. Therefore, the necessary amount of olive oil can be poured into a bowl and poured for an additional teaspoon.
Maybutnіy sauce ceasing to rise? Ready to add the main ingredient smilivshe. Why smut? Vіd ny to lay down the consistency and quantity of homemade mayonnaise. Postupovo massa is more dense and bright. Up to this point, citric acid, diluted in water, can cool. Pour a couple of tablespoons into the ready-made mayonnaise and beat again with a blender. Give the motherland, the docks will not reach the bagan consistency. The sauce will become more white. Obov'yazkovo try it and bring it to relish.
Homemade mayonnaise with citric acid on the zhovtka ready for tasting. If you want - season salads. If you want - bake meat. That one just spread it on bread or season dumplings - beauty! Have a good time with the shop... like bi m'yakshe hang out... with the product.

Even piquant and fragrant sauce, but not classic. Snack option, so be it. For dressing traditional salads, it’s hardly possible. And then snacks yaki go with him! You're choking!

Why are we preparing:

How to cook mayonnaise at home in a blender:

Clean the clock and decorate it in the world with the same scarfs, like in the photo. Deyakі virіzuyu sercevinu. I worked and so, and so. Principal difference did not work.