Mayonnaise sauces have a large assortment and are widely used in cooking. Lovers of gastronomic masterpieces serve them on the table to various types of dishes - meat, vegetables, first and second. Salads are seasoned with sauce, and light and not too greasy are used in diet menus. In addition, mayonnaise is often used to create spicy marinades for chicken and pork. Currently, there are many unique recipes for sauces, which are prepared on the basis of various food products. How to make mayonnaise at home, to salad, cabbage rolls, and even a lean option, read below.

Mayonnaise at home - a classic recipe

Classic mayonnaise is prepared using natural foods without the addition of spices. It has a thick consistency and an unusually pleasant taste. In combination with other dishes, it does not interrupt their taste, but only gives a certain appetizing note.

To prepare it you will need:

  • 200 grams of vegetable oil;
  • 50 grams of vinegar 9%;
  • 40 grams of egg yolk;
  • a pinch of salt and sugar.

First, the yolks should be separated from the protein mass. Add salt and sugar to the yolks. The ingredients are whipped with a blender or manually until a white mass forms. Then gradually pour in small volumes of oil. Vinegar is added to the whipped mass and beat for 10 minutes. It turns out a dense homogeneous mass. The sauce is stored in a tightly closed container. Served with borscht, cabbage rolls.

Note! A sauce prepared according to any recipe must be stored in the refrigerator. At room temperature, it quickly deteriorates.

Cooking from Quail Eggs

As a rule, eggs are part of the mayonnaise according to the classic recipe. It is they who give a yellowish tint and give the product volume, splendor. Try replacing quail eggs.

For quail eggs mayonnaise you will need:

  • 10 grams of mustard, sugar, lemon juice and dry dill;
  • half a glass of refined oil;
  • ½ tsp salt, pepper;
  • 6 quail eggs.

First you need to prepare all the ingredients. The eggs are gently broken and added to the blender's container. Sugar, salt and all the necessary spices are added to it. Beat the contents for 15 seconds. Then gradually add vegetable oil in small portions. It creates an elastic consistency for the base. Over time, the mass will thicken. After completing all the necessary steps, add lemon juice and dill. Then beat everything up again and transfer to the container.

Lean pea mayonnaise at home

Pea groats give the dish an unusual flavor. We recommend at least once to try mayonnaise made in such a special way. This sauce is suitable for mashed soups and vegetable salads. It can also be used in the diet menu.

The following ingredients are necessary for pea mayonnaise:

  • 100 grams of pea flakes;
  • 200 grams of water and vegetable oil;
  • salt, sugar - to taste.

The composition of lean mayonnaise is extremely simple, and most importantly, it is prepared in a matter of minutes, if you do not take into account the preparation time of the products themselves. Pea flakes should be cooked for half an hour. The resulting mixture should be crushed in a blender until a homogeneous consistency is obtained. If necessary, you can add water. In any dishes, pour vegetable oil and add pea puree. Beat the whole mass and add spices. Beat everything up again for a couple of minutes and the pea sauce is ready.

Curd recipe

Mayonnaise should be prepared in a slightly unusual way - grinding. The taste of cottage cheese sauce is unusually delicate and light. This recipe is perfect for dressing diet salads, light vegetable and meat broths, mashed soups.

First, prepare the products:

  • 200 grams of fresh cottage cheese;
  • 100 grams of milk;
  • 40 grams of yolk;
  • a tablespoon of mustard;
  • lemon juice.

First of all, combine cottage cheese, milk and yolks. The components should be ground and pour in olive oil in small portions. After add mustard, salt and lemon juice. The cooked mass should be wiped through a fine sieve. Curd delicacy is ready and you can use it.

Important! Use only fresh food for cooking! Otherwise, the spoiled components will spoil both the taste of the final dish and its benefits to the body.

With vinegar

It is acetic acid that helps to make the consistency of the sauce thick during whipping. We suggest you try the simplest recipe for vinegar mayonnaise.

To prepare the components in such quantity:

  • 2 chicken eggs;
  • a teaspoon of balsamic vinegar, salt and sugar;
  • 20 grams of allspice;
  • a glass of sunflower oil.

First, it is worth preparing all the necessary ingredients, laying them on the work surface so that they are at hand. Put eggs, sugar and salt in a blender. Beat all products for several minutes. To the mass, add pepper, balsamic vinegar and mix again. Pour into the bowl in several strokes and beat. The process continues until the transformation of sour cream consistency. Then the mayonnaise is transferred to any glassware. Put in a cold place for half an hour.

No eggs in milk

Prepared according to this recipe, mayonnaise will not be as thick as we used to see it. However, it is very tasty.

You will need:

  • half a glass of milk;
  • 300 ml unrefined oil;
  • a spoonful of mustard, salt;
  • 50 grams of lemon juice;
  • any spices as desired.

Products must be laid out in advance on the table so that they acquire the same room temperature.40-60 minutes will be enough. Pour milk and butter into a separate container. Beat products in a blender until a uniform color is formed. Then add all the necessary spices and beat again. Mayonnaise is ready to eat.

Vegetarian Mayonnaise - Step-by-Step Recipe

Mayonnaise is suitable for vegetarians and fasting people. It will also be an excellent substitute for those who want to adjust their menu for weight loss.

It includes:

  • a teaspoon of mustard;
  • 100 grams of lemon juice;
  • half a glass of vegetable oil;
  • a pinch of salt and sugar;
  • water.

The main elements in the recipe are mustard and vegetable oil. First you need to mix mustard and a few drops of oil. Everything is well beaten with a whisk, a hand blender or a fork. Then, in small volumes, the remaining amount of the same ingredients is added, without stopping whipping. The procedure must be repeated several times. After thickening the main components, add salt, sugar and lemon juice, whisk for the last time. The mass is very thick and is used for dressing salads.

Provence at home

Provence - mayonnaise, familiar to every housewife. It has long been used as a dressing for many salads. Its taste does not interrupt other dishes, while at the same time adding an original touch to the dish.

The following products are included in the Provence mayonnaise recipe:

  • half a glass of vegetable oil;
  • 2 egg yolks;
  • a tablespoon of acetic acid;
  • 1/2 teaspoon mustard, salt and sugar.

In the container, put the yolks, salt, sugar and mustard. Beat all products until they are completely dissolved. To obtain a thick mayonnaise, it is necessary to pour the oil in small portions, constantly whisking until a thick mass is formed. Then add the vinegar and beat for another 2 minutes. Various spices can be added to mayonnaise. With a very thick consistency, dilute it with water.

On a note. The sauce prepared with a blender is thicker than with manual whipping. In addition, manually the process will last longer.

Original Garlic Mayonnaise

Spicy garlic mayonnaise - what could be better for enriching the taste of meat pancakes, Ukrainian borsch, chicken broths and mashed soups, pancakes, chicken cutlets, etc. But you never know how many dishes can be combined with this sauce!

The composition of garlic mayonnaise includes:

  • 1.5 liters of olive oil;
  • 3 eggs;
  • 15 cloves of garlic;
  • salt, ground pepper and paprika to taste.

Twist the garlic through a meat grinder or special press. Separate the yolks from proteins, and grind in a glass bowl with the addition of garlic. Then shift the mass into a blender and beat. Add olive oil with a light stream, continuing the process. At the end, add all the spices and beat. Sauce is the best addition to any dish.

From cheese

Cheese mayonnaise has been loved since ancient times. The delicate taste goes well with fresh vegetables in salads, it is great for making homemade shawarma, hot dogs and hamburgers, deliciously complements poultry dishes. They prefer to serve it with various side dishes.

List of components:

  • a glass of cheese shavings "Russian" or "Parmesan";
  • half a glass of olive oil;
  • 50 grams of lemon juice;
  • 1/2 teaspoon mustard, salt and ground pepper.

In a glass dish, mix finely chopped cheese, butter, lemon juice and spices. All ingredients are whipped in a blender until smooth. Before serving, the finished product is cooled. You can serve in gravy boats, sprinkled with very finely chopped dill.

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