Mayonnaise using a blender at home

Mayonnaise using a blender at home is a dressing that always comes out tastier than store-bought. Homemade mayonnaise uses only high-quality ingredients, no preservatives, and the ratio of ingredients can be varied to suit your own taste.

Classic homemade mayonnaise with mustard in a blender

Classic mayonnaise is easy to prepare at home, but for an ideal result, all ingredients must be at room temperature.

1. 
   How to make mayonnaise with a blender at home? Beat one egg into a glass jar or deep bowl.For a denser consistency, it is better to use only the yolk.
2. 
   Lightly beat the egg and add salt, the amount of which can be reduced if you need a less salty mayonnaise.
3. 
   Next, pour mustard powder into the container and mix everything with an immersion blender. This will take you a couple of minutes.
4. 
   Add the butter very slowly to the whipped mass and stir constantly until the desired density is achieved. The more oil you use, the thicker the mayonnaise will be.
5. 
   Then add lemon juice and stir everything until it dissolves in the finished sauce. Mayonnaise is ready. It can be left in the cold for several hours to thicken.

How to make mayonnaise with lemon and mustard at home using a blender?

Mayonnaise with lemon and mustard turns out to be especially tender and pleasant. Part of the sunflower oil can be replaced with extra vergin olive oil, but its content should not exceed 20-25% of the total fat used, otherwise the sauce will be bitter.

Cooking time: 10 minutes.

Cooking time: 5 min.

Servings – 2.

• Egg – 1 pc.
• Refined sunflower oil – 160 ml
• Mustard – 0.5 tsp.
• Salt – 0.5 tsp.
• Sugar – 0.5 tsp.
• Lemon juice – 1 tbsp.

Cooking process:

1. Place a fresh, preferably homemade, egg, mustard, the required amount of sugar and salt into a container for an immersion blender or a glass of a stationary blender.

2. Beat the contents of the glass until the mass becomes homogeneous.

3. Without stopping the blender, slowly add the oil and beat until the sauce reaches the appropriate consistency. The more oil you add, the thicker the final result will be.

4. Lemon juice is poured into the already whipped mayonnaise, which can slightly thin the sauce.After this you need to beat it again.

5. The finished mayonnaise should be cooled and then used to season all kinds of dishes.

A simple recipe for thick mayonnaise with vinegar and mustard in a blender

In this mayonnaise recipe, lemon juice replaces the vinegar, which gives the sauce a different flavor. To add extra piquancy, you can add apple or wine vinegar instead of the usual one. By the way, to dilute mayonnaise that is too thick, you need to add a couple of tablespoons of warm water and beat it again. The taste will not change.

Cooking time: 10 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Egg – 1 pc.
• Vegetable oil – 200 ml
• Table vinegar 9% - 1 tsp.
• Salt – 0.5 tsp.
• Granulated sugar – 0.5 tsp.
• Mustard - to taste.

Cooking process:

1. Place one fresh egg in a beating container, which has been kept warm for some time, add vinegar there - table, apple or wine, based on your own preferences.

2. Enter the required amount of salt and sugar. Their quantity can be varied depending on what the sauce will subsequently be used for. Sugar makes mayonnaise softer and its taste more delicate.

3. Slowly add vegetable oil, constantly whisking the mass so that it gradually begins to whiten. You need to beat as much as necessary to form a dense, homogeneous mass. Usually about 5 minutes are enough for this.

4. After whipping, you need to taste the sauce and adjust the taste if something is missing.

5. Mayonnaise should be stored in a cool place under a tight lid.

Delicate and tasty mayonnaise with milk, whipped using a blender

Cooking time: 10 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Milk – 150 ml
• Vegetable oil – 300 ml
• Mustard – 2-3 tsp.
• Lemon juice – 2 tbsp.
• Salt – 0.5 tsp.

Cooking process:

1. Pour milk into a whipping container. It is convenient if it is tall and narrow.

2. Pour refined odorless oil into the milk and beat together with a submersible blender until the mass begins to thicken.

3. Place mustard and lemon juice there and beat well.

4. Add the required amount of salt and continue whisking until all ingredients are dissolved and the sauce is thick and smooth.

5. Place the finished milk mayonnaise in another container, close the lid and keep in the refrigerator.

Step-by-step recipe for making lean mayonnaise using a blender

A recipe for those who have given up eggs but want to enjoy mayonnaise sauce. To make it taste as similar as possible to classic mayonnaise, it is important to take the right amount of vegetable oil. To add spiciness and brightness to the Lenten sauce, try adding grated garlic.

Cooking time: 15 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Boiled or canned white beans – 1 tbsp.
• Refined vegetable oil – 100-150 ml
• Mustard – 1 tsp.
• Lemon juice – 1 tsp.
• Salt - to taste.
• Granulated sugar - to taste.

Cooking process:

1. Grind the beans into a paste in a blender.

2. Add mustard, the required amount of sugar and salt to it, mix well.

3. Gradually pour vegetable oil into the mixture, whisking continuously.

4. Try the finished sauce, adjust the taste if necessary using lemon juice.

5. This lean mayonnaise has a pleasant taste; it is suitable as an addition to ready-made dishes and as a salad dressing.

How to make healthy and natural PP mayonnaise yourself?

It is believed that mayonnaise is not a sauce that supports a healthy diet. However, the sauce, prepared using mayonnaise technology, but with other ingredients, retains the original taste and does not harm either health or figure.

Cooking time: 15 min.

Cooking time: 5 min.

Servings – 1.

Ingredients:

• Aquafaba (decoction of chickpeas, peas or beans) – 90-100 gr.
• Granulated sugar – 1 tsp.
• Salt – 0.5 tsp.
• Mustard – 2 tsp.
• Lemon juice – 1 tbsp.
• Refined vegetable oil – 200 gr.

Cooking process:

1. Aquafaba is the liquid that remains after cooking legumes. In its properties it resembles egg white and is very useful. Pour the required amount of liquid into a tall container.

2. Add a certain amount of sugar, mustard, salt and lemon juice to the broth.

3. Beat the mixture thoroughly using an immersion blender, lifting and lowering it inside the glass so that the mass is evenly mixed. This takes about a minute.

4. Gradually pour vegetable oil into the mixture and continue whisking. The sauce should acquire density, thickness and a light shade.

5. Store the finished mayonnaise in the cold in a jar with a tight lid. Ready!

Classic recipe for making Provencal mayonnaise at home

The main difference between Provencal and any other type of mayonnaise is the presence of the required amount of mustard in it. It gives the sauce a sharp and bright taste. Instead of classic mustard, you can add Dijon mustard: the mayonnaise will turn out even tastier.

Cooking time: 15 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Egg – 1 pc.
• Lemon juice – 0.5 tbsp.
• Sunflower oil – 160 ml
• Mustard – 0.5 tsp.
• Salt – 0.5 tsp.
• Granulated sugar – 0.5 tsp.

Cooking process:

1.Break an egg at room temperature into a tall jar or glass. It should be fresh and without cracks.

2. Pour the oil into the container, beat the butter with the egg using a submersible blender, first press the blender to the bottom, beat for 15-20 seconds, gradually raising it higher in the container until the mass becomes homogeneous.

3. Add mustard to the sauce. For a brighter taste, the volume of mustard can be increased.

4. Add the required amount of sugar and salt. Use them to adjust the taste of mayonnaise.

5. At the end, add lemon juice and check the taste again, whisk the sauce for about 10 seconds. Mayonnaise is ready!

A simple and delicious mayonnaise recipe without adding mustard

A sauce without mustard is obtained with a smoother and more delicate taste, without the characteristic mustard note. This mayonnaise is better suited for those who cannot eat spicy foods, as well as for dishes in which the sauce should highlight the main ingredients rather than overwhelm them.

Cooking time: 15 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Yolk – 2 pcs.
• Salt – 0.5 tsp.
• Granulated sugar – 0.5 tsp.
• Vinegar 9% - 0.5 tsp.
• Vegetable oil – 150 ml

Cooking process:

1. Place fresh yolks at room temperature in a container suitable for whipping.

2. Add the required amount of vinegar, sugar and salt to them. You can take not only table vinegar, but also apple or wine vinegar. Then its volume in the sauce may be greater.

3. Pour oil into the ingredients and lower the blender to the very bottom of the bowl, beating for about 3 minutes and not raising it higher. When the mixture begins to thicken, you need to raise the blender higher, mixing the ingredients until the sauce becomes homogeneous.

4. Taste the mayonnaise and adjust the flavors, if necessary, by adding more salt, sugar or vinegar. Mix again.

5.Store mayonnaise in a tightly closed jar in a cool place.

Delicate and light homemade mayonnaise without adding vinegar

To make the sauce more delicate, citrusy, add lemon juice instead of vinegar. You can add lime juice, and the mayonnaise will get an exotic shade, suitable for dressing seafood dishes.

Cooking time: 15 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Vegetable oil – 160 ml
• Lemon juice – 1 tbsp.
• Mustard – 1 tsp.
• Egg – 1 pc.
• Granulated sugar – 0.5 tsp.
• Salt – 0.5 tsp.
• Ground black pepper - to taste.

Cooking process:

1. In a container suitable for beating, break a fresh egg, pour in lemon juice, add mustard and the required amount of sugar and salt.

2. Add a little oil to the ingredients and start whisking.

3. When the mass becomes homogeneous, gradually add the rest of the oil into the container and continue whisking so that the sauce mixes and becomes thicker and lighter.

4. Try the finished sauce, add sugar or salt if necessary, as well as lemon juice if the taste is not balanced enough.

5. Transfer the mayonnaise into a glass jar and put it in the refrigerator.

How to make your own mayonnaise from egg yolks using a blender?

If you use the yolks of homemade eggs to prepare this mayonnaise, the sauce will have a pleasant yellow hue and a richer taste. Without proteins, mayonnaise becomes denser.

Cooking time: 15 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Egg yolk – 2 pcs.
• Refined sunflower oil – 130 ml
• Mustard – 0.5 tsp.
• Salt – 0.5 tsp.
• Granulated sugar – 0.5 tsp.
• Lemon juice – 1-2 tsp.

Cooking process:

1.Keep fresh yolks in the room for a short time so that they reach room temperature.

2. Place the yolks, salt, lemon juice, mustard and sugar in a tall container in which to whisk the sauce. Gently mix the contents with a blender for 1 minute.

3. Slowly pour in the oil, whisking constantly until the mixture thickens and changes color and density.

4. Add lemon juice to the sauce, check the balance of taste, adjust if necessary and mix again.

5. You can store homemade mayonnaise for about a week in a cool place, tightly closed.