How to make homemade mayonnaise with vinegar in a blender: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

No festive table can do without mayonnaise, or rather, without dishes to which it is added. Yes, it is high in calories, but at the same time it is very tasty. And in order not to doubt the quality of the store-bought sauce, it is better to learn how to cook it yourself. Recipes for homemade mayonnaise with vinegar for a blender are presented in our article. There are several options for preparing the sauce at once.

Secrets and cooking tips

Here are some recommendations from experienced chefs:

1. The two main secrets to making delicious mayonnaise are room temperature ingredients and an immersion blender. And, indeed, if you use cold products, mayonnaise may not work. Therefore, eggs, and vegetable oil, and even mustard, must be the same temperature.
2. Mayonnaise is better for makinguse extra s alt, since large crystals may not dissolve in the total mass.
3. The more oil added to the sauce, the thicker it will be. It should only be refined, odorless.

Classic Homemade Vinegar Mayonnaise Recipe: Ingredients

On store shelves this cold sauce is presented in a wide range. Only now its composition cannot be called useful or at least acceptable. It contains far from the most useful ingredients. These are modified starch, and preservatives, and stabilizers, as well as dyes and flavors. And this despite the fact that the original mayonnaise is made only from vegetable oil, yolks, s alt, sugar, vinegar and mustard, which increases the density of the emulsion. Therefore, there is no doubt that the sauce needs to be prepared independently. This can be done quickly and easily with an immersion blender.

This classic homemade vinegared mayonnaise recipe uses the following ingredients:

• yolk - 2 pcs;
• vegetable oil - 300 ml;
• vinegar 9% - 1 tbsp. l.;
• water - 2 tbsp. l.;
• mustard - 1 tsp;
• sugar - 1 tsp;
• s alt - ¼ tsp

Cooking time is 5 minutes. It will take another 10 minutes to prepare the ingredients. Ready-made sauce can be stored in the refrigerator for no more than 5 days.

How to make homemade mayonnaise with vinegar with a blender: a step by step recipe

Some housewives prepare the sauce with a mixer, and even with a hand whisk. But it's much faster and easier to emulsify the ingredients with an immersion blender.

A step-by-step recipe for homemade mayonnaise with vinegar is to follow these steps:

1. Wash eggs well with baking soda, wipe dry.
2. Separate the whites from the yolks.
3. Prepare a tall container for whisking, such as a liter glass jar or measuring cup.
4. But put the yolks in the bottom of the container.
5. Next, add mustard, sugar and s alt.
6. Vinegar diluted with water and pour into a bowl for whipping.
7. Immediately add all the vegetable oil.
8. Immerse the blender in a glass and turn it on using the "Turbo" mode. After 1-2 minutes, the mayonnaise will become thick and white. If you do not add water to the ingredients, then the sauce will be too thick.

The main advantage of the recipe is that all products are added at once, and not gradually, as when whipping with a mixer. To taste, the sauce turns out to be as tasty as the Soviet Provencal mayonnaise. Using only egg yolks makes it especially tender.

How to make mayonnaise in a stationary blender?

With some skill, no less tasty sauce can be prepared in such a blender. At home, mayonnaise with vinegar should be done like this:

1. Eggs (2 pcs.), 1 tsp. put s alt and sugar into the bowl of a stationary blender.
2. Turn on the device on thelow speed and beat the ingredients until smooth. This will take no more than 10 seconds.
3. Pour 400 ml of refined oil into a measuring cup with a spout, as in the photo.
4. Turn on the blender at minimum speed and in a thin stream, very slowly and carefully pour in the vegetable oil. As you add it to the bowl, the mass will immediately begin to thicken and turn white.
5. Add vinegar (2 tsp) and beat sauce again until smooth.
6. Turn off the blender. Transfer the sauce to a glass container and send it to the refrigerator.

Blender Recipe: Mayonnaise with Vinegar and Mustard Powder

An equally delicious sauce can be made with dry mustard. It can only be prepared using an immersion blender. Then the mayonnaise will be thick, homogeneous and very tasty. It is worth warning that the sauce may not work if you make it in a stationary blender.

According to a homemade recipe, mayonnaise with vinegar is prepared as follows:

1. Pour vegetable oil (500 ml) into a glass for whisking. Then enter 2-3 eggs (if large, then less), 1 tsp. s alt, sugar and mustard powder and pour 1 tbsp. l. vinegar.
2. Lower the foot of the immersion blender to the bottom of the glass.
3. Turn on the device at maximum speed. Gently swirl the foot of the blender up, down and around to blend the ingredients until smooth.

From the amount of ingredients used, you should get 500-600 ml of a delicate, tasty and fragrant French sauce.

Mayonnaise with apple cider vinegar

This sauce has a mild, pleasant taste with a subtle, refreshing sourness. It can be used to prepare salads or served separately with meat and vegetable dishes. It is very easy to prepare such mayonnaise:

1. Squeeze juice from a lemon using a juicer. For mayonnaise, you need 2 tbsp. l. lemon juice.
2. Crack 1 large chicken egg into a deep bowl.
3. Quickly beat it on a high speed blender.
4. Continuing to beat, add 200-250 ml of olive oil in a tablespoon. The sauce will become thick, oily, but it will still be tasteless due to the lack of spices.
5. Add 1 tbsp apple cider vinegar, lemon juice, 1 tsp mustard, ½ tsp sugar, and s alt to taste to a bowl. If desired, you can season the mayonnaise with black pepper.
6. Beat all the ingredients together again, then transfer the finished sauce to a glass jar and refrigerate for at least 40 minutes.

Mayonnaise without mustard with vinegar

The following sauce is very reminiscent of store-bought 67% fat. But unlike the last recipe, for homemade mayonnaise with vinegar, preservatives and flavors are not added to the blender. Therefore, it turns out to be 100% natural, although with a short shelf life (3-4 days).

The process of making such mayonnaise consists of the following steps:

1. Introduce 2 eggs into a high container, add 1 tsp. s alt and sugar. Blend the ingredients with an immersion blender for two minutes.
2. Add tea rooma spoonful of balsamic vinegar and ½ tsp. ground allspice. Beat the ingredients again for 1 minute.
3. Introduce 200 ml of vegetable oil in small portions of 40-50 ml, while continuing to work with an immersion blender. If the mayonnaise is not thick enough, you can add up to 50 ml more oil. The finished sauce can be used immediately, or you can cool it a little first to make it even denser.

Homemade mayonnaise with vinegar without eggs

Some people don't make mayonnaise at home just because they're afraid of getting salmonellosis or simply allergic to eggs. It is for them that the following recipe with vinegar is provided. In a blender, homemade mayonnaise is whipped without adding eggs. Milk replaces it in the recipe.

To make mayonnaise 100% delicious, you need to use an immersion blender to prepare it. The whole process consists of several steps:

1. Pour 100 ml of milk with a fat content of 2.5% into a tall glass.
2. Add sunflower oil (200 ml).
3. Beat the ingredients with a blender at high speed until the mass is thick and white.
4. Add apple cider vinegar (1.5 tbsp.), s alt (½ tsp.), a little black pepper and ready-made mustard to taste to mayonnaise.
5. Beat for the last time to combine the ingredients. Mayonnaise is ready.

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