How to make mayonnaise with a blender at home: ingredients and recipe

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

Mayonnaise is gradually replacing sour cream as a traditional addition to salads, soups and stews. There are dozens of variants of this sauce in stores, but they contain a lot of chemical flavors, thickeners, and incomprehensible preservatives. They are designed to extend the shelf life of the product and improve its taste, but are of great concern to he alth-conscious consumers. Therefore, more and more people prefer to make simple homemade mayonnaise on their own. A blender will come in handy in this case, but if it is not available, a mixer will do.

The benefits of homemade mayonnaise

There are many of them:

• A small set of products. Mayonnaise is based on eggs, spices and vegetable oil. All ingredients are available, natural and inexpensive.
• Simplicity. Even a novice cook can easily master a step-by-step mayonnaise recipe. At home, the blender becomes the main assistant and the key to success. After all, he whips the ingredients quickly and efficiently. But if you havethere was no such unit on the farm, do not be sad - a mixer or even a whisk will also cope with the task, albeit not so efficiently.
• Speed. It takes about ten minutes to prepare the food, dishes, blender and make the sauce, after which it can be used immediately.
• Benefit. The quality of the products is completely controlled by the person who prepares the sauce, so there are no chemicals or questionable additives in it. Since you can make mayonnaise at home quickly and in any quantity with a blender, there is no need to dress salads with not very fresh sauce, as happens with store-bought mayonnaise, which is stored in the refrigerator for weeks.
• Variety. With the help of seasonings, various additives and the amount of oil used, mayonnaise can be prepared in different tastes and textures, focusing on individual preferences.

Main ingredients

Mayonnaise (including homemade) consists of vegetable oil, egg yolks or whole eggs, s alt, mustard, sugar, spices and a variety of flavorings. Each ingredient performs its function and in one way or another affects the taste and texture of the sauce. The main thing when choosing products is not to stoop to petty savings or dangerous frivolity, endangering the he alth of the family or guests. Stale or low-quality ingredients can not only spoil the taste of mayonnaise, but also cause poisoning.

Butter

Any mayonnaise is an emulsion, which is obtained as a result of intensive beating of eggs invegetable oil. It is it that is the basis of mayonnaise and is responsible for its density. You can use refined sunflower oil or olive oil (or a mixture of both, for example, one part of olive oil and three parts of sunflower oil is taken). It is important that the oil is of high quality, in no case rancid and does not have a strong smell.

Eggs

When buying eggs, you need to pay attention to their freshness. Domestic yolks are usually bright yellow, which is transferred to the sauce. You can use quail eggs, which are considered even safer than chicken eggs in terms of the risk of salmonella infection. But cooking sauce on raw waterfowl eggs is highly undesirable - the probability of catching an intestinal infection is too high.

Mustard

Mustard not only gives the mayonnaise a piquant taste, but also plays the role of a stabilizer, preventing the components of the sauce from separating. In addition, it prolongs the shelf life of the product, having excellent antiseptic and antibacterial properties. You can use Dijon mustard or Russian hot mustard in ready-made or powdered form.

Acidifiers

As an acidic component, table or fruit vinegar, citric acid are added to mayonnaise. Acidifiers stabilize the flavor of the sauce and brighten it. Be careful with flavored vinegar - its strong berry or fruit flavors can overwhelm other odors. It is better to give preference to natural products. For example, lemon. Citrus juice, mixed with the rest of the ingredients,simultaneously brightens the sauce and gives it a pleasant, barely noticeable sourness and delicate aroma. That is why recipes for homemade mayonnaise with lemon are very popular with housewives. You need to load the components one by one into the blender (the sequence will be discussed later) and beat the mass to the desired consistency. That's it, homemade mayonnaise is ready!

Other dietary supplements

S alt and sugar are always present in mayonnaise, making its taste rich and full. In some recipes, it is advised to replace harmful and high-calorie sugar with glucose or fructose, arguing that this way the sauce will become more useful. But this looks dubious extreme and extravagant, given the small amount of sugar in mayonnaise: about five grams per egg.

Since you can make mayonnaise at home with a blender without limiting your culinary preferences, its preparation is somewhat reminiscent of alchemy. Determining and finely adjusting the color and taste of the future sauce is quite easy with the help of additional additives.

These include all kinds of spices and herbs, garlic and chili peppers, olives and cucumbers, cheese and cottage cheese, capers and horseradish, adjika and even fruits. Of course, such experiments sometimes end in failure, but they also allow you to cook a truly unique and inimitable delicious mayonnaise.

Main cooking principles

Before you make mayonnaise at home (you will use a blender or a mixer - it doesn’t matter), you shouldfamiliarize yourself with the general principles of its preparation. Of course, you can automatically and mindlessly follow the steps in the recipe and get a great sauce. But this is not a reliable way. An unconscious mistake at any stage of preparation can hopelessly ruin mayonnaise.

The first principle. All products must be the same, room temperature. If you take cold eggs or butter from the refrigerator, the sauce may not whip well or unevenly.

Second principle. It is important to follow a certain order of laying the products in the blender. In step-by-step recipes for mayonnaise at home, this important point is sometimes not indicated, and all the ingredients are placed in the hostess' whipping container at once. As a result, the sauce is whipped up in flakes due to the acidifier, which must be added at the very end.

The sequence of bookmarks is the following. First, eggs, s alt, mustard, spices and granulated sugar are interrupted in a container with a blender. There is a little trick: so that the crystals of sugar and table s alt do not crunch then on the teeth, they are first dissolved in a small amount of warm water. Then vegetable oil is poured in. At the last stage, an acidifier is added.

Third principle. To get a homogeneous emulsion, vegetable oil must be poured into the yolks in a very thin stream, without interrupting the blender. As the volume of the sauce increases in the glass, the blender must be constantly raised and lowered so that all layers of the mixture are mixed equally. If you pour in all the oil at once, the sauce will not whip.

If the mayonnaise is too thick (blender,a mixer or even a banal whisk is not to blame here - the density depends on the amount of oil), it can be diluted with water or a liquid additive - sour cream, milk, cream - to the desired consistency. A liquid sauce can be easily thickened by adding and whisking vegetable oil. Mayonnaise is best consumed immediately, but in the refrigerator and in a tightly closed container, it can be safely stored for three to four days.

Classic Provence Mayonnaise Recipe

The recipe we offer allows you to make mayonnaise with a blender at home, as in the best French restaurants. It can be cooked purely on yolks or on whole eggs. Both options are delicious and slightly different in composition. You will need the following products:

• One egg and 160 milliliters of butter or two yolks and 130 milliliters of butter.
• Half a teaspoon each of s alt, Russian or Dijon mustard and sugar.
• Table spoon of lemon juice (it can be replaced with a teaspoon of table vinegar).

Cooking:

1. Pour eggs or yolks into a bowl for whisking, add mustard, granulated sugar and s alt. Try to cover the yolks with the blender nozzle and beat all the ingredients until smooth.
2. Pouring vegetable oil in a thin stream, beat the sauce until it reaches the desired consistency.
3. Combine future mayonnaise in a blender with vinegar or lemon juice and beat well again, then you can immediately use it for its intended purpose or place it in the refrigerator to infuse and cool.

Mayonnaise from boiled yolks

From time to time there is news about acute intestinal infections caused by salmonella. This harmful bacterium can live both inside a raw egg and on the shell. She feels great in the refrigerator and survives even at sub-zero temperatures. You can destroy it with heat. At a temperature of 55 ° C, the bacterium dies in an hour and a half, at 60 ° C - in about 12 minutes, at 70 ° C - in a minute.

According to statistics, one in ten thousand eggs is infected with salmonella. The chance of catching an infection is very low, but for some people the very possibility of an unnecessary risk is unacceptable. Therefore, they refuse to make homemade mayonnaise due to the presence of raw eggs on the ingredient list. But there is a recipe according to which boiled yolks are used to make the sauce. That is, mayonnaise can be safely prepared at home without fear of bacteria - they will die when boiling eggs. You will need the following products:

• Four boiled yolks.
• A teaspoon each of mustard and sugar.
• Half a teaspoon of s alt.
• Two teaspoons of table vinegar (9%) or lemon juice.
• 400 milliliters of vegetable oil, although the required amount is determined by the consistency of the sauce.
• Spices to taste.

Cooking:

1. In a mixing bowl, thoroughly beat the yolks with mustard, sugar, spices and s alt.
2. Start gradually pouring vegetable oil into the mixture, while whisking it with a blender until necessaryconsistency.
3. Pour in lemon juice or vinegar and mix well again. Place the sauce in the refrigerator to cool.