Even more savory and natural mayonnaise comes out of the minimum of ingredients. It’s easy to cook wine and it’s hot, smut - carefully add oil in a thin glass in a practical bowl, and after a couple of whilins you can put a thick, fragrant and even savory sauce on the table.
Depending on your own interests, the basic recipe can be supplemented with some spices.
On a yoga basis, you can add, for example, chasnikovy sauce, a kind of pidide for toast, salads and sandwiches. For whom it is necessary to sharpen the tooth of the watchmaker and add yogo before whipping to the main ingredients. A pinch of black pepper, smoked paprika, lime zest, lemon and turmeric can also be added in the distance.
You can save your mayonnaise no more than 5-7 days (in a cold place). However, the sauce with spices must be prepared before serving on the table. So you don't waste your high savory yakos, and guests will be impressed by such an original approach to a familiar product.
The calorie content of the finished sauce per 100 g becomes 275 kcal.
Homemade mayonnaise May have more taste and ideal consistency in a pair of store-bought.
Your rating:
Cooking hour: 5 whilin
Quantity: 1 portion
The recipe resonates with swidkistyu and simplicity of preparation. For the completion of the pokrokovy description, I have seen all of them for the first time.
Vykoristovuvaty more beautifully than freshly ground pepper, wines churn the relish richly bright and spicy.
How to cook:
Savory, brown and inexpensive self-made mayonnaise will become a garnish alternative to store-bought.
Need:
What work:
The original version of the preparation, which is additional, as if the state ran out of eggs. You can add some spices to the basic set of products, to which the mayonnaise will fill with new notes.
What is needed:
Process by stroke:
Fresh eggs and yakisna olive oil will help to prepare the most delicious mayonnaise for a sprat of khvilin, which no one can taste from the purchased one.
Need:
Consume the most fresh eggs from the richest yellow color.
Cooking method:
Homemade mayonnaise comes out savory and safe. Quail eggs will help to grow the lower yoga, and greens - fragrant and vitamin.
The finished product is stored for temperatures of +1…+4° for more than 4 days.
Ingredients:
Checking your comments and ratings - it's really important for us!
Mayonnaise is not obov'yazkovo kupuvati at the store, even if you do not have anything foldable for self-prepared. How to make mayonnaise in household minds? Getting ready loan you have close to 15-20 hvilin, and savory and fragrant sauce from too much wine to make for all efforts. Home-style mayonnaise will embellish the table and miraculous seasoning to the richness of your other culinary masterpieces, even if you cook at home richer and cheaper, eat less in a cafe or buy drinks.
Recipe #1
"Home"
A traditional recipe that allows you to cook mayonnaise at home and please yourself and your loved ones literally for a sprat of khvilin. 
warehouse
Chicken eggs - 2 pcs.;
Oliya - 350 gr.;
Fresh lemon juice - 1.5 tbsp. l.;
Spices: hot sauce, sil, tsukor - 1 tsp each;
Please:
— If you have lemon juice at home during the day, you can replace it with otstom.
— Usі іngredієnti moyut mother's room temperature.
— Homemade eggs will help make your mayonnaise especially savory.
- When I’m ready, don’t bake the grass better, otherwise the mayonnaise can be broken.
- To thicken the mayonnaise of the wiyshov for the consistency, add the olії and beat it more at the blender. Navpaki, more rare mayonnaise is supplemented with citric acid.
Cooking
1. Break the chicken egg in a bottle like a blender.
2. Add spices: strength, zukor and mustard. I'll stop to add to the taste, neobov'yazkovo.
3. Beat the ingredients to a homogeneous mass.
4. Pour the oil, but not all in a glass, but step by step, so beat the sum after the skin tablespoon.
5. Replace the blender with a mixer and beat the masa with a few strands of fluff.
6. Add fresh lemon juice.
7. Stir.
Note: When the dish is ready, it is possible to make it thicker - on the floor, so that a spoon could “stand” at the new one.
Os i ready "mayonnaise at home". Savory!
Recipe #2
"French"
Mayonnaise is a traditional culinary art of wines of the French cuisine, to be glorified by their love to the sauces. Tim is no less, his recipe looks like a classic space for experimentation, subtlety and, obviously, folding cooking. Regardless of the price, be it a master, you can cook yoga at home. 
Ingredients:
Eggs - 2 pcs.;
Olive oil - 0.2 l;
Oil hairy pea- 1 tablespoon;
Dizhonska girchitsya - 1 teaspoon;
Anchovies - 2 pcs.;
Ocet - 2 teaspoons;
Dribny tsukor-pisok, fresh black pepper, strong - 1 teaspoon.
Porada:
- Win the most recent yakіsnі products, far away vyynyavshi їх іz refrigerator.
Cooking
1. Vіdokremte squirrels vіd zhovtkіv i pour the rest into a deep bowl.
2. For savor, add some mustard and pepper.
3. Pour the ocet, throw the zucru over the salt pinch.
Note number 1: Do not add more strength, as you are picking up more mayonnaise from
with anchovies and a twist of them.
Note number 2: Do not beat the spices of the great pomelo, otherwise breasts appear in mayonnaise, you will become unacceptable in appearance and heterogeneous. Like at home, under the hand of a lot of salt, chi tsukru, hurry up with a mortar to grind them.
4. Take a glass of wine and beat the eggs with spices until you have a white homogeneous sum.
Porada: Check out the new types of otstu for more rich savory flavors. Optіv impersonal: you can choose an assessment of champagne or sherry, infusions of raspberries and іn. One Umova - Vіn mає buti arguably garnoї yakostі.
Note: like and in simple recipe homemade mayonnaise, zamіst otstu can be poured twice as much lemon juice.
5. Pour olive oil in small portions, distributing її volume (200 ml) on these uneven parts. The first portion can be the smallest, then give more according to the size. Kindly beat the mass with a wine glass after the skin portion.
Porada: Just like you added too much oil to the bowl, pour a spoonful of octa into the sum and beat the sauce on the surface just a little bit - you can correct the situation and create a uniform consistency of mayonnaise.
In the world, adding olії, our sauce is getting thicker and becoming brighter and brighter. Nareshti, in the future, a lot of yellowish-creamy vіdtinku. Sim preparations budinki mayonnaise vіdrіznyaєtsya in the form of "shop".
6. Even as an accepting gustatory additive to our country, there is a pea note, make a trace at the final stage of whipping. It's easy to fight: add a tablespoon of pea oli. There can be a be-yakim: sesame, algae, and also - oliya hairy pea. Here you can see the opportunity to experiment.
7. So you can add to the sauce not a pea olea, but an anchovy tart. Її it is required to replace salt from the mass at stage No. 3. If you want to cook the anchovy fillet, then mix it with the prepared mayonnaise and beat it in a blender. Well, it’s true, it’s still more beautiful than a drawstring - you’ll be safe with it, on the vіdmіnu vіd filet, uniform.
8. Cool the finished product and place it in sealed containers. Mayonnaise is added to the vzhivannya with a stretch of three deb, and it is necessary to save it in the refrigerator.
Recipe #3
"Pisny"
This recipe is wonderfully suitable for those who love mayonnaise, but surround themselves in a new sauce through calorie content. 
Ingredients:
Water - 3 bottles;
Borosno wheat - 1 bottle;
Oliya - 8 tablespoons;
Lemon juice - 3 tablespoons;
Girchitsya - 3 tablespoons;
Zukor - 2 tablespoons;
Sil - 2 teaspoons; Prosiyanu wheat borosno fill it with a small amount of water. Relatively rozіtrіt, schob niknuti appear breast;
2. Pour water into the dish, which is left out;
3. Bring the mass to a boil on the stove or in micro-furnace. During the process, the mayonnaise should be well mixed, so that the wine will thicken;
4. Cool boroshnyanu sumish to room temperature;
5. Take a deep bowl, mix in it refined olive oil (you can also beat olive or corn), sil, zukor, lemon juice and gyrchytsia;
6. Beat with a mixer with a stretch of kіlkoh whvilin;
7. Without prejudice to beat, introduce parts of the otriman earlier boroshnyanu mass.
Recipe #4
"Vegetarian"
Well, this recipe is not to be missed, which allows you to enjoy cooking at home with mayonnaise and vegetarians. 
warehouse(For 0.4 kg mayonnaise) Citric acid - a quarter of a teaspoon.;
Ground black pepper - to relish.
Boroshno - 6 tablespoons;
Sil - 1.5 teaspoon;
Girchitsya - 1.5 teaspoons;
Sour cream - 2 tablespoons;
Roslinna Oliya - 100 gr.;
Water - 1.5 bottles;
Zukor - 1 tablespoon;
1. Fill the saucepan with cold water.
2. Add generously, then mix thoroughly, so that it breaks out.
3. Put a container on the stove for full fire and stir until the sum is completely thickened.
4. Take the saucepan out of the fire and let it cool.5. Dilute citric acid with some tablespoons of water and add at once with zukr, sill, black pepper and sour cream.6. Beat in a blender, a vicorous special nozzle, so that through the thick mayonnaise one wine will not do. Prodovzhuyuchi zbivannya, pour ol_yu.8. To top the sauce with a light brown color, add trochs of corn. Come on, you know from this article you need to know: "How to cook mayonnaise at home?"
Savory!
I told you about new recipes for salads, today I will show you recipes for preparing the most delicious homemade mayonnaise, which will make your taste, salads tastier a hundred times!
How to prepare mayonnaise at home is tastier than at the store? Everything is easy and simple. It’s not necessary for the everyday cook’s navichik (it’s necessary just to brush up with a blender, pokrokovo dії and th tіlki 🙂).
Well, friends, let's take a look.
Father, we need
Because in this recipe vikoristovuyutsya siri eggs I recommend that you remember them well in advance, and sprinkle them with sprinkles, so that you will be safe from salmonella. After scalding, you can boldly proceed to the creation of a homemade product.
Respect! You can't beat cold eggs, otherwise you won't see anything
Get ready for the help of a heavy-duty blender; the emulsion just doesn't work as well as it needs to. Crack an egg into a blender bowl until warm. Ale, the little ones have already carried out a thermal treatment, it’s already warm in us.
Dodaemo there strength, zukor and spicy. After that, as we added some mustard to the blender bowl, we still do not chop the lemon juice, we begin to beat and gradually add oil. Even more povіlno, thin flower, literally on the wall of the bowl. After all the oil has been added, your masa is guilty of turning into thick mayonnaise.
Ale, don’t worry, it’s left to add lemon juice, which is to dilute the troch, and beat it.
Even more swedish and simple recipe to fight in the middle for 5 quills, and as a result come out the lowest mayonnaise. For whom you need more:
1. Have a flask for churning with the right egg and more recycled ingredients.
2. As soon as you need to lower the blender, hit the zhovtok and push it into the bottom of the house, and Courage! turn it on completely mіts (like a turbo) do not crash until emulsion appears. Then you have everything obov'yazkovo vide.
And yet the blender was raptly kicked, it was not destroyed at once and the emulsion did not settle, you need to chop a new egg with a blender in another capacity and pour the first sum there, which did not come out. Then, without rushing, turn on the blender at the maximum wrap until an emulsion appears.
If you don’t have it again, then it’s possible on the right, like vicoristing products by you (e.g., or an olive oil). In such a mood, change of ingredients is lost.
Savings term approx. 3 days
I am sure that everything with you looked delicious and korisno! 🙂 How do you like the recipe? Write below in the comments.
This recipe for the relish of anіtrohi does not look like others and as close as possible to the store. At least an hour and a maximum of relish. Get ready for 2 hvilini. Need:
We add milk, olive oil and all the listed spices - strength, zucor, hot pepper and pepper. Oliya and milk at spіvvіdnoshennі 2:1. Zanuryuєmo blender and at maximum speed beat until emulsified (only close to 1 whilini). Just to make it a little crazy, add lemon juice so that the mayonnaise becomes thicker. Veil! Everything is smart and simple, isn't it?
If your viishov is thicker, don't worry. Add milk little by little and beat again. Well, as a matter of fact, viyshov is too rare, add oil and beat the trochs more.
This mayonnaise is ideal for any salads, for meat, fish, or any other herbs, de vin necessary.
Ingredients:
1. Add an egg to the bowl, without spoiling the zhovtok, zukor, sil, mustard, lemon juice (you can add either wine or apple ocet, and in the extreme 9% ocet), olive oil and olive oil. I love the simplicity of this recipe, all the ingredients are added in one bowl in one bowl.
2. Only fill up with a blender and start churning, like a fire, at the highest speed. Work everything neatly, don’t be overbearing, don’t mix it up with a blender, but move it smoothly, muttering step by step and turning it into mayonnaise (sound magical 🙂).
Thick and lower mayonnaise viide in all. Well duzhe garny, wait a minute.
Tsey recipe podіyde tim, who has a mixer and no blender. Zvichayno imovіrnіst of what you have to go in this way lower. But if you follow strictly according to the rules, then you can go to everyone. I believe in you! You have everything!
We need the following products:
All products are guilty of obov'yazkovo room temperature.
1) In the bowl of the blender, or in a separate bowl, put 2 eggs; a tablespoon of mustard; 0.5 st. lemon juice; 1/3 tsp salt, 0.5 tsp. cucru and beat everything with a mixer until uniform (approximately 1 quill).
2) Dali shift, step by step, pour the offal into the oil. Don't hurry to drink all the oil, because you won't see anything. If you’ve done everything right, you’ll sing, like sumish, you’ll become like a store-bought mayonnaise.
And as a result, you literally get a thick, savory sauce in just 2 minutes, which I can replace store-bought.
I’m glad you got the recipes, and you knew those who were joking 🙂 I’m so glad that my recipes turned out to be brownish.
I knew a good video, for short and for reference Oleksandr tell you about classic recipe homemade mayonnaise:
Homemade mayonnaise is a miracle replacement for mayonnaise from the store. In a first way, the wine is richly colored, that which does not take revenge on preservatives, in a different way, the wine is cheaper, in a third way, you can add to the new spices for your taste.
Preparing mayonnaise at home is even easier, but smut is even quicker. An hour of preparing savory homemade mayonnaise is no more than five minutes.
To prepare homemade mayonnaise, we need the following products:
Like a bachite, the collection of products is even simpler. I used to cook mayonnaise for this recipe, but I didn’t believe that any of these products looked like mayonnaise.
In a glass bottle like a blender, we have 400 grams of refined olive oil. You can experiment and add a bit of olive oil.
At the flask with olive dodamo two fresh chicken eggs. It's best, of course, that the eggs will be homemade. Then the mayonnaise comes out with a yellowish color. From store eggs, mayonnaise comes out white, like snow.
Dodaemo ocet, salt and pepper to taste. We lower the nozzle like a blender from the bottle.
It is important that the nozzle is at the bottom, then the mayonnaise will be more swirled. If you don’t lower it to the end, then the blender will be mixed for a long time instead of the bottle.
Turn on the blender. Knives of the blender will beat the eggs on the cob, then we will come to them step by step and change the color in front of our eyes.
Beat the need until the sumish step by step thickens to the sumish mayonnaise.
At this stage, you can taste homemade mayonnaise for relish and add otstu, salt and pepper, so that you don’t beat it.
Axis and everything, mayonnaise is ready. The description of the recipe took more than an hour to prepare.
Naygolovnіshe, scho zі relish of homemade mayonnaise can be easily experimented. For example, replace the estimate lemon juice, add gіrchitsі (vide Provence) to the watchmaker.
After homemade mayonnaise, you will never want to buy mayonnaise from the store.
I love you, friends! Today my story is about homemade mayonnaise from a whole egg, which I prepare for an additional mixer.
I sing you, the recipe is even simpler - it’s like a mixer, which means that everything is invariably done.
The place for whipping mayonnaise is better to take a whiskey, but if the whisks of the mixer are easily included in it. I am able to successfully exploit the pivlіtrovy kitchen of a person, for whom I love to drink tea. Do not boast for a person - a new sprig of such kіlіv has such colors ... nі, not merry, associations here are yakіs іnshі.
Well, axis, about homemade mayonnaise with a mixer, that means. You can store yogo in the refrigerator for no more than two deb, and it’s not good for baking something in the oven (theoretically, but practically everything is not a fraction of trying - I’ll try it again this year, then I’ll try it), only for salads, etc. .P.
Homemade mayonnaise can be easily prepared with a mixer, it’s not easier with a blender, though, for a blender, there’s another technology, but it’s about that in another time.
Tsim mayonnaise is better seasoned by all the strong, especially vegetables. Remember, not long ago I told about
