Homemade mayonnaise with mustard in blender

Homemade mayonnaise with mustard using a blender is a much healthier and tasty dressing compared to the store-bought equivalent. Mayonnaise is a universal salad dressing. He can fix almost any dish. To save money and time on trips to the store, you can prepare mayonnaise yourself. Moreover, the number of its variations can please even the most discerning connoisseur of this product.

Classic mayonnaise with mustard using a blender at home

This mayonnaise recipe is suitable for those who are accustomed to the classic taste of mayonnaise and do not want to overcomplicate the dish. If you are conservative in relation to this dressing, then feel free to prepare it according to this recipe. This mayonnaise is perfect for a wide range of dishes.

1. 
   How to make mayonnaise with mustard in a blender at home? Take a bowl in which you will subsequently beat the products. Break an egg there.
2. 
   Add sugar and salt to the same container, add vinegar and vegetable oil. And squeeze out the juice of the lemon: about one tablespoon. Add mustard.
3. 
   Place the blender in the bowl and slowly begin to blend. After the sauce becomes dense and thick, the speed of the kitchen assistant can be increased. When the sauce thickens completely, move the blender vertically up and down: this will give the sauce lightness and airiness.
4. 
   Mayonnaise is ready. Transfer to a jar and close with a lid. We put it in the refrigerator.
5. 
   Homemade mayonnaise is a perishable product, so even in the refrigerator it will not last more than 4 days: do not make it in large portions. Mayonnaise can already be taken out of the refrigerator and added to dishes. Bon appetit!

Mayonnaise with lemon and mustard at home using a blender

If you often have salads and appetizers on your table, then you definitely can’t do without good homemade mayonnaise. It’s tastier than store-bought, cheaper, and more natural. It can be prepared very quickly and easily. You don’t need to devote special time and effort for this: even a child can handle our recipe.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Eggs – 2 pcs.
• Salt – 0.5 tsp.
• Sugar – 0.5 tsp.
• Mustard – 2 tsp.
• Vegetable oil – 250 ml.
• Lemon juice – 1 tbsp.

Cooking process:

1. Take a tall and thin container or a special glass for a blender and beat 2 eggs into it. It is advisable to do this carefully so that the yolks remain intact and do not spread.If you cook with homemade eggs, the sauce will turn out yellow; if you use store-bought eggs, it will turn out beige. The color saturation also depends on the freshness of the eggs. It is also advisable to remove all the ingredients from the refrigerator in advance so that they are at the desired temperature. Add mustard, add salt and sugar.

2. Add vegetable oil. You cannot replace it with olive oil: in this case the sauce will be bitter.

3. Lower the blender to the bottom of the container and turn it on. Gradually the speed of the blender can be increased. Beat until smooth. Direct the blender alternately to the bottom of the container and back, continuing to beat the mass.

4. When the sauce becomes thick enough, add lemon juice. After this, beat thoroughly again.

5. Homemade mayonnaise with lemon and mustard is ready. Transfer the sauce to a container with a lid and place in the refrigerator.

Thick mayonnaise with vinegar, egg and mustard, prepared using a blender

If you try to find out which mayonnaise is the best, then the answer in all sources will be unequivocal - homemade. Its advantages are undeniable, and therefore sometimes it seems that the technology for its preparation is difficult. This is not true: you can prepare thick mayonnaise with vinegar, egg and mustard in 10 minutes.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Eggs – 2 pcs.
• Salt – 0.5 tsp.
• Sugar – 0.5 tsp.
• Mustard – 1-2 tsp.
• Vegetable oil – 250 ml.
• Vinegar 6% – 1 tsp.

Cooking process:

1. Take a special glass for a blender or choose an oblong, narrow vessel. We beat eggs at room temperature into it, which are best taken out of the refrigerator in advance. Beat in the eggs carefully so that the yolks do not spread.

2. Add sugar and salt to the eggs, add mustard.Whisk all ingredients thoroughly until the mixture reaches a homogeneous consistency. Continuously whisking, raise and lower the blender to thoroughly incorporate the entire mixture in the container.

3. Carefully pour in the oil in a thin stream and immediately whisk. If the sauce does not thicken, add more vegetable oil.

4. When the sauce becomes thicker and denser, it’s time to add vinegar. He plays the role of a natural conservative. Beat again.

5. After this, thick mayonnaise with vinegar, egg and mustard will be ready. You can leave it in the refrigerator: be careful, homemade mayonnaise will only stay fresh for 4 days.

Delicate and very tasty milk mayonnaise with mustard

Homemade mayonnaise with milk is the most delicate, light and airy among all its analogues: milk makes it unique. It’s easy to prepare the sauce, but it’s not at all easy to remain indifferent to a dish seasoned with such mayonnaise. Everyone present will want to try the sauce according to this recipe.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Milk – 150 ml.
• Salt – 0.5 tsp.
• Lemon juice – 1 tbsp.
• Sugar – 0.5 tsp.
• Mustard – 1 tsp.
• Vegetable oil – 300 ml.

Cooking process:

1. Warm the milk to a temperature slightly above room temperature or equal to it, or simply take it out of the refrigerator in advance.

2. Pour vegetable oil into a blender glass or other tall container.

3. Add salt, mustard and sugar. Squeeze the lemon juice and also add it to our glass. To squeeze the juice, put the lemon in boiling water for a minute, then take it out, cut it in half and squeeze. Lightly beat the mixture with a blender.

4. Combine milk, butter and other ingredients and beat them properly.Within a couple of seconds the mass will begin to thicken. You can regulate the thickening using the volume of vegetable oil.

5. Mayonnaise with milk and mustard is ready. We leave it in the refrigerator. It will be able to complement your dishes for about 4 days, after which it will spoil. But it’s quick and easy to make, so we save the recipe and use it. Bon appetit!

Step-by-step recipe for making mayonnaise with dry mustard powder

Mayonnaise is deservedly considered a universal dressing, but not everyone knows that homemade mayonnaise is much tastier than store-bought mayonnaise. Moreover, it costs much less money and time than going to the store. From now on, mayonnaise according to this recipe will often appear on your tables.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Eggs – 2 pcs.
• Vegetable oil – 150 ml.
• Salt – 0.5 tsp.
• Sugar – 0.5 tsp.
• Mustard powder – 0.5 tsp.
• Lemon juice – 1 tbsp.
• Ground pepper – 0.5 tsp.
• Vinegar - optional.

Cooking process:

1. Take a tall and thin container or a special glass for a blender and beat 2 eggs into it. Add mustard powder.

2. Add pepper, sugar and salt to the same container. Place the blender in our container and beat until the mixture is homogeneous in color and consistency without lumps. This should take about 20 seconds.

3. Do not stop working with the blender and move it over the entire area and height of the container and add vegetable oil. It is better to take it out of the refrigerator in advance so that it comes to room temperature. Turn on the blender for another 30 seconds.

4. Pour in lemon juice and beat for another 10 seconds. If desired, you can add vinegar: it acts as an acidifier.

5. Mayonnaise with dry mustard powder is ready.If stored properly in the refrigerator, it will last about 4 days. But the recipe for its preparation is so simple that it will not be difficult for you to prepare such mayonnaise again and again. Bon appetit!

How to make your own mayonnaise on quail eggs with mustard?

Quail egg mayonnaise with mustard has an interesting and slightly tropical taste and rich aroma. As a rule, it is used for dressing salads. And while the store-bought equivalent contains preservatives, homemade mayonnaise is made only from the products that you see in front of you.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Eggs – 7 pcs.
• Vegetable oil – 250 ml.
• Salt – 0.5 tsp.
• Mustard – 1 tsp.
• Honey – 1 tsp.
• Vinegar – 2 tbsp.

Cooking process:

1. Take the container of a food processor or blender and break the quail eggs into it. It's best to take them out of the refrigerator 20 minutes before cooking so they come to room temperature.

2. Pour some of the oil, vinegar, honey and mustard into the container in a thin stream.

3. Mix all ingredients until smooth. Carefully add the remaining oil. The degree of thickening is directly related to it, so you can regulate it with the help of oil.

4. We continue to beat our sauce with a blender until the mass becomes creamy and smooth.

5. Leave the finished mayonnaise in the refrigerator. There it will cool down and be ready to eat within 4 days. After this, you need to mix fresh. Homemade mayonnaise is a perishable product, but easy to prepare, so this problem will not cause you any trouble. Bon appetit!

Homemade mayonnaise with Dijon mustard, blended

When you suddenly have nothing to season your salads with at home, and you don’t feel like running to the store, this quick and easy recipe comes to the rescue. The preparation of mayonnaise with Dijon mustard can be adjusted depending on taste preferences. But what remains unchanged in this dish is the most delicate aroma.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Egg – 1 pc.
• Vegetable oil – 150 ml.
• Salt – 0.5 tsp.
• Sugar – 1 tsp.
• Dijon mustard – 1 tsp.
• Lemon juice – 25 ml.
• Ground black pepper – 0.5 tsp.

Cooking process:

1. Take a narrow oblong container or a specialized glass for a blender. Break an egg into it and add Dijon mustard.

2. Pour pepper and salt into the same container.

3. Add sugar and vegetable oil. Squeeze the juice from the lemon and also add it to our previous ingredients.

4. Beat, gradually raising and lowering the blender. Literally in 30 seconds. the mass will thicken.

5. I’ll listen for 2 minutes. While beating, the mayonnaise should acquire a thick and dense structure. If this happens, then the mayonnaise is ready. If stored properly in the refrigerator, it will last for 4 days. Bon appetit!

Very tasty and simple mayonnaise with mustard and citric acid

Mayonnaise is used everywhere as a dressing, and therefore its familiar taste becomes boring for some. This recipe will help you solve this problem and return to your favorite sauce. It produces mayonnaise with unusual notes and slight sourness, which you can regulate yourself.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Egg – 1 pc.
• Vegetable oil – 150 ml.
• Mustard – 1 tbsp.
• Salt – 0.5 tsp.
• Sugar – 0.5 tsp.
• Citric acid – 1 tbsp.

Cooking process:

1. Select a tall and thin container or a special narrow glass for a blender and beat the egg into it so that the yolk remains intact as much as possible.

2. Add mustard, sugar and salt to the same container. Place the blender in the container and begin blending, gradually increasing the speed. After 30 sec. you will get a homogeneous mass in color and consistency without lumps.

3. Do not stop working with the blender and move it over the entire area; pour in vegetable oil from the edge of the container. It is better to take it out of the refrigerator in advance so that it is at room temperature when cooking. Beat for another 30 seconds.

4. Add citric acid.

5. Our dish is ready to complement salads. If stored properly in the refrigerator, it will last about 4 days. But the recipe for its preparation is so simple that it will not be difficult for you to prepare such mayonnaise again and again. Bon appetit!