Mayonnaise, there has been so much debate and talk about this sauce on the internet lately, what can I say, I don’t overuse it, but sometimes a salad without it loses its flavor, and if your health allows you, then it’s better to prepare mayonnaise at home, using my taste, at least.
Place in a mixing bowl a raw egg. Add salt, mustard, sugar, cayenne pepper and olive oil. Press the whisk of the blender well into the bottom of the bowl so that the mayonnaise is whipped evenly, and begin to beat. When all the products are well mixed, we begin to gradually pour in sunflower oil without stopping whisking. After adding half the volume of oil, set aside the rest. Whisk until the sauce begins to thicken. Pour in lemon juice. Whisk. And gradually introduce the rest of the oil.
Subtleties of making mayonnaise from Hector
Classic mayonnaise only contains yolks, but you can also use a whole egg.
Good mayonnaise can only be made from foods at room temperature.
Lemon juice can be replaced with vinegar (3 tbsp.)
The fresher the food, especially the eggs, the longer the mayonnaise will last.
Mayonnaise should be stored tightly closed.
You need to scoop mayonnaise with a clean spoon, then it can be stored in the refrigerator for up to two weeks.
Oil must be added to mayonnaise gradually, otherwise it will separate.
Beat the mixture in a blender at high speed.
1. Place a raw egg in a mixing bowl, add salt, mustard, sugar, cayenne pepper and olive oil. Press the whisk of the blender well into the bottom of the bowl so that the mayonnaise is whipped evenly, and begin to beat
2. When all the products are well mixed, we begin to gradually pour in the sunflower oil, without stopping whisking
3. After adding half the volume of oil, set aside the rest. Whisk until the sauce begins to thicken. Add lemon juice and beat. Gradually add the rest of the oil
Subtleties of making mayonnaise from Hector
- Classic mayonnaise only uses yolks, but you can also use a whole egg
- Good mayonnaise can only be made from foods at room temperature.
- Lemon juice can be replaced with vinegar (3 tbsp)
- The fresher the food, especially the eggs, the longer the mayonnaise will last.
- Mayonnaise should be stored tightly closed.
- You need to scoop mayonnaise with a clean spoon, then it can be stored in the refrigerator for up to two weeks.
- Oil must be added to mayonnaise gradually, otherwise it will separate.
- Beat the mixture in a blender at high speed
Homemade spicy mayonnaise from Hector Jimenez Bravo
I suggest you try Hector’s very cool mayonnaise. Usually you need yolks to make mayonnaise, but Hector suggests using the entire egg. This is what captivated me, it became interesting. This is the second time I have prepared this mayonnaise - it turns out very thick, tasty, and spicy. In general, try it! You can use this mayonnaise to prepare salads, bake meat, fish, poultry, vegetables, etc.
Ingredients:
- egg - 1 pc.
- olive oil - 50 g
- Refined sunflower oil - 150 g
- salt - 0.5 tsp.
- mustard (dry) - 1 tsp.
- sugar - 1-2 tsp.
- ground hot pepper - 1/3 tsp;
- lemon juice - to taste
Preparation:
All products should be at room temperature. Break the egg into a glass for an immersion blender. Add salt and dry mustard on top (you can also use ready-made mustard). 
Carefully pour in 50 g of olive oil (if you don’t have olive oil, you can use one sunflower oil, I prepared it both ways), add hot pepper. 
Lower the immersion blender to the bottom and turn it on at the highest speed. Do not move the blender until the ingredients are combined. Then, without ceasing to beat, pour in sunflower oil in small portions. Raise the blender slightly. Beat until the mixture thickens and turns light in color. I used less than 30 grams of oil, and the mayonnaise already became very thick. 
Next, add sugar and lemon juice to taste. Also use a blender to mix everything. 
Transfer the mayonnaise into a clean, dry jar and screw on the lid. You can store it in the refrigerator for 1 week (as Hector claims). I can’t let it sit for a week - the mayonnaise is delicious, my family puts it on bread.
Bon appetit!
Probably 98% of all people buy mayonnaise in supermarkets, adding it to salads, snacks and other dishes. Today, not a single meal is complete without this dressing. Manufacturers produce many versions of this product: with different fat contents, with various flavoring additives, and so on. As experts note, the sauce is popular exclusively in the post-Soviet space, and in the rest of the world - in America or, for example, in Europe - it is preferred by no more than 5% of the population. In our country, people sweep it off store shelves without even thinking about the harm they cause to their bodies.
The fact is that mayonnaise contains a huge amount of emulsifiers, dyes and preservatives. The commercial product is overloaded with all kinds of acids that are designed to prolong its life (that’s why it is stored for so long and does not spoil), and the eggs that make up it have absolutely nothing to do with naturalness. Often this is regular soy or egg lecithin, as well as emulsifiers that give the sauce classic taste. But you don’t have to give up your favorite gas station. After all, you can cook it yourself. It won’t take much time, but you won’t have to doubt the quality of the product.
Mayonnaise made from eggs and vegetable oil
The first mayonnaise recipe is, as they say, a classic of the genre. It is rightfully considered the main one: only then, by adding certain ingredients to it - for example, curry, pepper, capers, tomato paste and others - you can get slightly different tastes. Well, let's start cooking?
Ingredients:
- egg yolk
- 200 ml vegetable oil
- vinegar
Cooking method:
Whisk the yolk with a pinch of salt until creamy, without beating into foam. Add vegetable oil drop by drop, stirring immediately. Add the next drop of oil only after the previous one has completely combined with the sauce. If the mayonnaise becomes too thick or the oil no longer stirs, add a few drops of vinegar or warm water to the sauce.
Continue until the last drop of oil until the mayonnaise is thick enough. After this, the sauce should be vigorously beaten again. Season the mayonnaise to taste with salt, pepper, sugar and a small amount of table mustard. Remember that the sauce should be thick and dense.
Colombian mayonnaise from Hector Jimenez Bravo
Who, if not an international class chef named Hector Jimenez Bravo, knows how to make mayonnaise at home. He is not only a professional in the culinary arts, but also a teacher in this matter. Thanks to its clear and consistent instructions, you can make the sauce at home.
Ingredients:
- one raw egg
- teaspoon powdered mustard
- 150 milliliters of aromatic vegetable oil
- one lemon
- 50 milliliters of olive oil (it is recommended to use only refined oil)
- one gram of cayenne pepper
- four pinches of granulated sugar
- small spoon of salt
Cooking method:
In a deep plate or large bowl, beat the chicken egg until fluffy and thick. Then pour mustard, granulated sugar, cayenne pepper here and gradually, pouring in small portions, add olive oil. Mix all ingredients thoroughly with a special whisk. If you have a blender, be sure to use it, then the mayonnaise will turn out more uniform and fluffy.
Now you need to add vegetable oil (75 milliliters): pour it in the same way as olive oil, in a thin stream, while continuing to stir the products. As soon as you notice that the sauce has become thicker, add salt and squeeze in lemon juice. All that's left to do is add the remaining vegetable oil, constantly working with a whisk or blender. As you can see, making mayonnaise with your own hands was not so difficult! Transfer the product to a clean jar and store in the refrigerator. Just don't forget that homemade dressing goes bad pretty quickly - you only have a week to enjoy its taste.
To make sure your dish succeeds every time, remember a few simple recommendations from a professional chef:
- According to the classic recipe, only yolks are added to mayonnaise, but if you wish, you can use whole eggs. However, keep in mind that in this case the mass turns out to be more liquid, with a consistency similar to sour cream;
- Under no circumstances should the products be cold - mayonnaise will only be tasty if they are at room temperature;
- if you don’t have lemon, replace freshly squeezed juice with regular table vinegar;
- During cooking, vegetable oil is introduced very carefully: pour it in a thin stream, as otherwise the mayonnaise may separate;
- The sauce is stored in a tightly closed container to prevent air from entering. In addition, you should only scoop it from the jar with a clean spoon, otherwise the product will quickly become unusable.
And one more rule, which, however, can be applied to any food: the fresher and higher quality the products you use to prepare the dish, the longer its shelf life will be.
Mayonnaise with curry
If you are a follower healthy eating If you try to limit the consumption of harmful foods and do everything to preserve not only your own health, but also the health of your loved ones, you probably know that commercially produced mayonnaise, although tasty, is not very healthy. After all, emulsifiers, dyes and all kinds of preservatives are present in the sauce, doing their evil work. Regular use refueling in quantities exceeding the norm can lead to problems with the gastrointestinal tract and the appearance of excess weight.
Therefore, doctors strongly recommend excluding this product from your diet. The only exception is homemade mayonnaise, as it does not contain harmful substances and is lower in calories. If you have never tried making mayonnaise, do not despair - this recipe will help you. The curry that is included in it has a not too spicy taste, but it gives the dish a characteristic, rather strong aroma. Before you start cooking, keep in mind that it is best to use olive oil for the sauce and, by the way, try not to overdo it with salt - take one or two pinches.
Ingredients:
- 4 egg yolks
- 250 ml vegetable oil
- 2 tbsp. tablespoons ground curry
- 20 ml white wine vinegar
- 40 ml white wine
- ground pepper
Cooking method:
This is done in the same way as with the main recipe. You need to proceed according to the following scheme: first break the yolks into a bowl, separating them from the whites, and pour a little table salt, then use a whisk to grind everything until creamy and beat thoroughly to make homogeneous mass. Now you need to add vegetable oil: pour it one drop at a time, otherwise the mayonnaise will separate and the dish will be spoiled. Be very careful and keep stirring the sauce. Note that each subsequent portion of oil should be added only after the previous one is completely combined with all the ingredients.
Then pour into a separate bowl vinegar, wine and stir everything with a spoon. When the mayonnaise is sufficiently thick and homogeneous, add the resulting mixture and beat vigorously with a mixer or whisk. At the very end, add a little freshly ground pepper, curry, and, if desired, sugar. Ideally, mayonnaise is similar to homemade thick cream or very thick sour cream. Perfect for refueling vegetable salads or for dishes with poultry meat.
Mayonnaise with pepper
If you want to make mayonnaise at home and love spicy dishes, try this recipe. Ingredients such as cognac and apple cider vinegar give the dish a special unforgettable taste. You definitely won’t find a sauce like this in any supermarket!
Ingredients:
- 4 egg yolks
- 250 ml vegetable oil
- 20 ml cognac
- 20 ml apple cider vinegar
- ground pepper
- 2 tbsp. spoons of sour cream (you can use heavy cream)
Cooking method:
Same as the main recipe, but add and stir in the peppercorns and cream at the end. Of course, those who have already made mayonnaise will understand what we are talking about. But for beginners it will be quite difficult to cope with the task. We think that for those who have never prepared sauce at home, you need more detailed instructions, which we will now actually begin to compile.
So, separate the yolks from the whites, put the latter in the refrigerator and use them in another dish. Add salt to the yolks in a bowl and, whisking everything with a whisk, gradually pour in the oil. This should be done very carefully, adding it literally drop by drop - then the ingredients will combine as they should, and you will get a homogeneous thick mass. Now it’s the turn of apple cider vinegar and cognac. After mixing the mayonnaise, add, as stated at the beginning of the recipe, pepper, sour cream or cream, depending on what you are using. If possible, beat the dressing with a blender, and then transfer it to a clean container and close the lid tightly.
Serve the sauce with egg or cheese dishes. For example, if you are planning a holiday, boil chicken eggs, cut them into two parts, removing the yolks. Grind the latter with homemade mayonnaise and mushrooms fried in oil: champignons or oyster mushrooms. Stuff the appetizer with the resulting filling. This dish is always popular among guests, both adults and young!
Spicy mayonnaise with Tabasco sauce
There are a huge number of mayonnaise recipes that you can prepare at home. After all, each cook brings his own “zest” to the dish - this is how real culinary masterpieces. We present to you one of them - mayonnaise with mustard, Tabasco, cognac, ketchup and other products. This sauce is a little similar to the previous one, but, nevertheless, it has its own characteristics.
Ingredients:
- egg - one piece
- six grams of mustard
- fine salt - two grams
- a little more than a glass of sunflower oil
- ground pepper - to taste
- Tabasco - on the tip of a teaspoon
- 10 grams of cognac
- two tablespoons of ketchup
- 20 milliliters of vinegar (we recommend using balsamic)
Cooking method:
Ideally, only yolks are put into mayonnaise, so we recommend getting rid of the whites first. But if you don’t feel comfortable “translating” the products, you can use a whole egg. Then you need to beat it well with a fork with salt, mustard, and ground pepper.
When the mass becomes thick and homogeneous, begin to gradually introduce sunflower oil, pouring it in a thin stream. At the same time, you should not stop - continue working with a whisk or fork. At the very end, add Tabasco, vinegar, the specified amount of cognac, and mild ketchup.
Having learned to prepare regular mayonnaise, classic recipe which was given at the beginning, you can create a wide variety of sauces by adding one or another ingredient. For example, some chefs make a dressing with fresh herbs, olives, black olives, capers, nuts, and so on. There are no limits to human imagination!
"Tomato" mayonnaise
We invite you to try another recipe homemade sauce with addition tomato paste, which gives the dish not only a beautiful reddish color, but also a characteristic taste. This mayonnaise is perfect for meat dishes, for example, juicy steak or fried pieces of beef or pork.
Ingredients:
- 400 milliliters of vegetable oil (olive or any other)
- seven grams of mustard
- 150 grams of sweet tomato paste
- salt - to taste (about a teaspoon)
- freshly ground black pepper
- granulated sugar - at your discretion
- 10 milliliters vinegar
Cooking method:
To make a delicious mayonnaise, break the egg, transfer the white to a separate plate (you will need it a little later), and mix the yolk well with a fork, adding a little pepper, sugar and salt to your taste. Then add the indicated amount of tomato paste and mustard. If possible, beat the products with a blender. This way you will spend less effort, get rid of lumps faster and get a thicker and more homogeneous mass.
Now comes the most crucial moment in preparing homemade red mayonnaise - adding vegetable oil. The fact is that if you violate the technology, the sauce will separate and you will have to get rid of it. Therefore, with gentle movements, gradually, one drop at a time, pour the oil into the mayonnaise, while continuing to stir the mass. Then add a spoonful of vinegar and mashed protein with a fork. Beat the products with a blender or mixer until they lighten and thicken.
If desired, the dish can be seasoned with fresh parsley or dill - just chop the greens with a knife as finely as possible and add to the mayonnaise. A sauce with a slight tomato flavor and an orange-reddish tint is also good: it will look great on the table and go well with meat and fish dishes.
Garlic mayonnaise for shrimp
This is the simplest sauce possible to go with shrimp. To prepare it, we used regular store-bought mayonnaise. But you can make it by taking the classic dressing recipe as a basis, and then adding garlic and dill. Undoubtedly, such a sauce will be healthier and less caloric.
Ingredients:
- 100 grams of gourmet mayonnaise
- three garlic cloves
- 30 grams fresh dill(or parsley)
Cooking method:
While the water is boiling and the aromatic shrimp are cooking, peel the garlic and crush it using a press, then finely chop the greens and combine all the ingredients in one bowl, mixing them thoroughly. If you don't have fresh dill, use frozen dill, rinsing it under hot water beforehand. This sauce diversifies the taste of seafood, making it brighter and richer.
Well, for those who still want to pamper their family with homemade mayonnaise, the following recipe is suitable: combine the yolk, salt and ground pepper in one bowl. After you beat the ingredients well, gradually begin to add the oil, continuing to stir. Then add vinegar; if you think the mixture is too thick, dilute it with boiled, but not very hot water. When you make mayonnaise, pour granulated garlic or fresh, but finely chopped garlic into it. At the very end, sprinkle the dish with dill.
“Homemade” mayonnaise with quail eggs
It turns out that mayonnaise can be prepared not only from regular eggs, but also from quail. If you want to try it, you are welcome to the kitchen table!
Ingredients:
- eight quail eggs
- 250 grams refined olive oil
- five grams of sugar
- teaspoon (level) salt
- a pinch of black pepper (ground or ground - it's up to you)
- coriander - to taste
- tablespoon lemon juice (if you don’t have it, you can use apple cider vinegar or table vinegar)
- ½ tablespoon soy sauce
Cooking method:
The first thing to start with is to break it into a blender jar. quail eggs. Add salt, granulated sugar and black pepper here. If you are using peas to crush them, place the product on a tablespoon, cover with a second spoon and press down firmly. When you have mixed all the ingredients, add olive oil to the resulting homogeneous fluffy mass, one teaspoon at a time, whisking the mayonnaise each time.
You have reached the final stage: pour lemon juice or apple cider vinegar into the dish, then soy sauce and add a little coriander to your taste. If you want the mass to be very dense and fluffy, use a blender. Otherwise, use a whisk or a regular fork. To thin out a sauce that is too thick, add one or two tablespoons of warm water.
Don't be afraid to experiment and start something new - prepare mayonnaise using the most various recipes, and you will find the perfect option for you and your family. Remember that healthy food without dyes and emulsifiers is the key to a healthy and long life. That’s why it’s worth making mayonnaise yourself.
Editorial Today Lifestyle October 18, 2018, 10:50
Hector Jimenez-Bravo
Photo: instagram.com/hectorjimenezbravo
If you prepare healthy homemade mayonnaise according to Hector Jimenez-Bravo’s recipe, you won’t have to worry about cholesterol or harmful synthetic substances that get into your body with store-bought sauce.
Homemade mayonnaise from Hector
Ingredients:
- 1 raw egg
- 1 tsp. mustard powder
- 150 ml refined vegetable oil
- 50 ml olive oil
- juice of 1 lemon
- 1 g cayenne pepper
- 2 tsp Sahara
- 1 tsp salt
Recipe:
- Break a raw egg into a blender bowl.
- Add salt, mustard, sugar, cayenne pepper and olive oil.
- Place the whisk of the blender against the bottom of the bowl so that the mayonnaise is whipped evenly, and start whisking.
- When all the products are well mixed, begin to gradually pour in the sunflower oil, without stopping whisking.
- After adding half the volume of oil, set the rest aside.
- Whisk until the sauce begins to thicken.
- Pour in lemon juice and beat.
- Gradually add the rest of the oil.
Tips for preparing and storing homemade mayonnaise from Hector:
- Classic mayonnaise only contains yolks, but you can also use a whole egg.
- Good mayonnaise can only be made from foods at room temperature.
- Lemon juice can be replaced with vinegar (3 tablespoons).
- The fresher the food, especially the eggs, the longer the mayonnaise will last.
- Mayonnaise should be stored tightly closed.
- You need to scoop mayonnaise with a clean spoon, then it can be stored in the refrigerator for up to two weeks.
- Oil must be added to mayonnaise gradually, otherwise it will separate.
- Beat the mixture in a blender at high speed.
