Mayonnaise from milk and vegetable oil, vinegar, lemon without eggs using a mixer or blender. Homemade recipe with photo

Mayonnaise with milk without eggs always turns out thick and tender in a minute!
This mayonnaise can be stored in the refrigerator for up to three to four weeks. Very delicate and thick in texture will make any dish healthy and unforgettable. Where can you use this mayonnaise? Yes, almost everywhere you use regular store-bought mayonnaise. It is perfect for dressing salads, served with first courses, or used to make sandwiches. Preparing milk mayonnaise is very easy, literally in a few seconds. And it always turns out without any problems. The main thing is to read the recipe carefully and follow our recommendations. It tastes no different from the traditional one.

Eggs

If you are planning to make mayonnaise from milk and eggs, then keep in mind that the latter can be chicken or quail. The main condition is that they must be fresh. If we talk about chicken eggs, it is best to take homemade ones with a rich-colored yolk, in which case the dressing will have a pleasant tint. Before use, be sure to wash the shell with warm soda solution. This will allow it to be disinfected.

With vinegar

Mayonnaise from milk and vegetable oil can be made by adding vinegar essence to the recipe. Thanks to this component, the shelf life of the product will reach approximately 10 days. The taste of the raw material is quite light, moderately fatty and with a slight sour taste.

What ingredients will you need?

The food items required to make your own mayonnaise with vinegar are shown in the following table:

If desired, it is permissible to include fresh herbs in the product in the form of basil, parsley leaves or dill sprigs. For piquancy, you can add two garlic cloves.

Step-by-step cooking process

The detailed process of creating mayonnaise based on milk and vinegar requires the following points:

1. Pour milk into the blender bowl.

2. Next, you need to place the oil and at maximum speed of the blender, bring the mixture until thickened for 7 seconds.
3. Then you need to add granulated sugar with vinegar, table salt and mustard, stir everything thoroughly, adjust to taste and continue grinding for a few more seconds.

At the end, the finished sauce must be placed in a storage container and used for its intended purpose.

Cooking features

Mustard adds spice to mayonnaise. It is used both ready-made and in the form of dry powder.

In addition, to give mayonnaise a slight sourness, vinegar or lemon juice is ideally added. Add salt and sugar for taste.

Before preparing mayonnaise with milk, the mixing bowl and ingredients should be warmed to room temperature. The container should not be too wide. The size must be calculated in such a way that the whisk, lowered into it, completely captures the entire mass. You can beat with a mixer or blender at maximum speed. Hand beating is not suitable for preparing large quantities of mayonnaise.

Often, a base is prepared for this sauce: flour or starch is brewed with milk. In this case, the temperature regime should also be observed. The brewed mass should be cooled thoroughly. This is necessary so that its temperature matches the other components.

Homemade mayonnaise with milk is used not only in the form of dressing. It is suitable for preparing excellent marinades for meat and fish. It can be added to the dough, however, if it is indicated in the recipe. It can be a wonderful base for any sauce. In terms of taste characteristics, it is not inferior to anything similar to the purchased product. At the same time, its beneficial properties and quality are much higher, since there are no preservatives in this dressing. If properly refrigerated, mayonnaise can last up to 10 days.

Mayonnaise with milk without eggs

We will need the following ingredients:

• half a glass of milk;
• half a lemon;
• a glass of unfragrant sunflower oil;
• half a teaspoon of evaporated fine salt;
• a spoon of not powdered, ready-made mustard.

Preparation:

1. Preheat the milk to 20°C.
2. Place the lemon in boiling water, let it sit for 1 minute, take it out and squeeze out the juice. Using cheesecloth or a sieve, filter to separate the pulp.
3. Combine butter and milk in a blender glass. Add the prepared mustard, salt and sprinkle with lemon juice.
4. Place the whisk of a blender in the glass, then beat. Mayonnaise is ready!

Varieties of recipes

The classic recipe includes the following ingredients: olive oil, egg yolks, salt, sugar and lemon juice. In our case, we do not use yolks, but we add mustard, which will make the taste of mayonnaise sharper. You can experiment with additives endlessly, for example:

• add dried herbs, pepper, nutmeg, lemon zest or
• horseradish, tomato paste, garlic or
• gherkins, anchovies, vegetable caviar, greens or
• applesauce, mashed dried fruit, cheese.

It is important to remember that added products shorten the shelf life of the product in the refrigerator, so prepare it and serve it immediately.

Some housewives add vinegar to the sauce instead of lemon juice. It is better to take natural apple, wine, balsamic and other types of vinegar.

Mayonnaise with yolks and milk

Necessary ingredients for preparing this mayonnaise with milk at home:

• 0.25 cups vinegar;
• 3 yolks;
• 10 g fine sugar, optional powder;
• well-refined vegetable oil – 350 ml;
• baking soda and salt;
• 6 teaspoons mustard powder.

Preparation:

1. Drain the yolks into a small bowl. Add a small pinch of soda, dry mustard and milk to them. Add salt and sugar and mix everything thoroughly.
2. Place the container on the stove and heat the mixture over low heat to 80 °C. Remove from the burner and let stand for 15 minutes.
3. Beating the cooled mass with a blender in a stream, slowly pour vegetable oil into it. After the mayonnaise has emulsified, add vinegar to it and beat again with a mixer.

Mayonnaise from chickpea broth (aquafaba)

This mayonnaise is made from chickpea broth. In terms of nutritional value, it is even healthier and tastier than the classic one.

Recipe like classic Provencal mayonnaise

Only instead of egg yolks you need to take 3 tablespoons of chickpea broth (aquafaba).

You will need:

• vegetable oil – 0.25 l;
• chickpea decoction – 3 tbsp;
• Lemon juice or table vinegar (9 percent) – 3 tbsp;
• salt – 3–4 g;
• sugar – 5 g.

Cooking method:

1. Add salt and sugar to the chickpea broth. Beat them with a whisk.
2. While continuing to whisk, pour in the vinegar.
3. While whisking, add the oil. You need to introduce it gradually, one tablespoon at a time, adding a new one only after the previous one has completely dissolved.

All that remains is to cool the sauce, pour into a gravy boat and serve. Bon appetit!

Health to you and your loved ones! Natalya Belokopytova

Mayonnaise with quail eggs

To prepare this mayonnaise from butter, milk and quail eggs, we need the following ingredients:

• milk – 75 ml;
• 6 quail eggs;
• 150 ml highly purified sunflower oil;
• juice of a quarter of a medium lemon;
• half a teaspoon of sugar;
• half a spoonful of prepared mustard.

Preparation:

1. Pour butter and milk into a blender bowl. Whisking, bring the mixture until smooth.
2. Pour the eggs into a small bowl. Add mustard to them, add sugar and ½ spoon of salt. Gradually add lemon juice and beat for about a minute.
3. Now let's start with the milk mixture. Whisking constantly, add the egg mixture in a thin stream.
4. Place the resulting mayonnaise in a resealable container and put it in the refrigerator for storage.
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Quick mayonnaise “Provencal” in a blender with egg

Make mayonnaise in the amount indicated in the recipe. If you need more mayonnaise, make it again. Use one egg at a time, so you get a guarantee that everything will work out. Eggs for mayonnaise should be taken as fresh as possible. You can buy ready-made mustard. But if you want to get the most natural product, make your own mustard from powder.

You can put any acid - lemon juice, vinegar (table or fruit). Take only refined oil so that it is odorless. If the oil is unrefined, the mayonnaise will taste like oil, which is not very pleasant. Add a little salt, sugar, mustard and acid first. Then taste it and add the ingredient you are missing. This way you get a delicious “Provencal” mayonnaise, but natural.

Ingredients (200-220 grams of mayonnaise):

• refined vegetable oil - 180-200 gr.
• egg - 1 pc.
• mustard - 0.5 tsp.
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• lemon juice - 1 tbsp.

Method for preparing mayonnaise using a blender.

1. Break an egg into a narrow blender bowl (you can take a jar). An important nuance - the yolk must be whole and not float.

Many people say that the egg should be at room temperature, as should all the ingredients, so that they mix more easily. You can take the egg out of the refrigerator in advance to be on the safe side. I usually take an egg from the refrigerator and everything works out.

2. Pour vegetable oil into the yolk, add mustard, salt, sugar, lemon juice or vinegar. In this recipe, all ingredients are added at once; no gradual additions are necessary. The only thing is that after cooking you can add acid or salt with sugar to your taste and beat again.

3. Now take an immersion blender and cover the yolk with it. Press the blender into the bottom of the bowl.

4. Turn on the blender at maximum speed and blend for the first 10 seconds without lifting the attachment from the bottom of the bowl.

5. The yolk will begin to emulsify with the oil, and white mayonnaise will begin to appear from the holes in the nozzle!

6. Then, after holding the attachment near the bottom for 10 seconds, begin whisking the mayonnaise in an up and down motion as usual. The oil will be mixed in small portions with the yolk and you will get real mayonnaise.

7. Beat for 1-1.5 minutes until smooth. Taste and adjust if necessary and mix everything again. That's all! Quickly and without hassle, you get real homemade mayonnaise, thick and tasty.

Make mayonnaise according to this recipe and you will succeed.

Apple cider vinegar sauce with milk powder

This is a very interesting recipe for mayonnaise with milk. Ingredients we will need:

• 4 full spoons of milk powder;
• half a glass of cold water;
• mild mustard, ready - 2 tsp;
• spoon of sugar;
• 2 tablespoons 6% apple cider vinegar;
• ½ cup refined oil;
• ¼ spoon of turmeric.

Preparation:

1. Mix milk powder with turmeric and granulated sugar in a blender glass. Dilute the mixture with cool water. Add a little salt and mustard to it and, whisking, bring it until smooth.
2. Slowly add ¼ of the prepared oil and beat everything thoroughly with a blender.
3. Controlling the thickness of the sauce, add the remaining oil in the same way. Remember that mayonnaise will become much thicker as it cools.
4. Now add vinegar and whisk everything thoroughly again.

Mayonnaise with starch and milk

The recipe for this homemade mayonnaise with milk is also quite simple. The following ingredients will be required:

• spoon of starch;
• ½ cup each of vegetable oil and homemade milk;
• ½ tsp. ready-made hot mustard;
• juice from ¼ lemon;
• ½ spoon of sugar.

Preparation:

1. Pour half of the prepared milk into a bowl, dilute the starch in it. Stir well, avoiding the formation of lumps.
2. Pour the remaining milk into a small saucepan and bring to a boil over high heat.
3. Stirring the hot milk thoroughly, gradually pour the starch mixture into it. Heat the base over low heat until it thickens. The finished mass should resemble jelly.
4. Remove the pan and cover the brewed base with film.
5. After cooling the starch mass to 25 °C, add a little salt, add lemon juice, mustard and sugar and beat thoroughly.
6. Gradually pour all the oil into the resulting mixture, whisking constantly.

With eggs

Mayonnaise made from milk and vegetable oil turns out to be tender if the recipe is supplemented with eggs. The finished product is used to season appetizers, salads, and soups.

Mayonnaise made from milk and vegetable oil with the addition of eggs.

The calorie content of the product will reach approximately 436 kcal per 100 g.

What ingredients will you need?

Making an egg-based sauce at home requires purchasing the following ingredients:

• mustard – 5 g;
• refined sunflower oil – 100 ml;
• milk – 50 ml;
• granulated sugar – 4 g;
• lemon juice – 25 ml;
• egg – 55 g.

It is permissible to replace chicken eggs with quail eggs. Milk should be chosen with a high percentage of fat content. When using homemade raw materials, you will need to boil them first. Instead of lemon juice, it is permissible to use table vinegar. However, its quantity should be less.

Step-by-step cooking process

The step-by-step process of creating a delicate, nutritious sauce with your own hands requires the following steps:

1. The products used must be brought to room temperature.
2. Next, pour the milk into the blender bowl and then add the butter. The components must be ground well until the composition becomes homogeneous.

3. Then you need to break the egg into another container, add lemon juice with mustard and sugar crystals.
4. The components should be beaten well with a blender, gradually pouring the milk-butter mixture into it, until it thickens.

At the end, the finished product must be placed in a storage container and put into the refrigerator compartment or immediately used for its intended purpose.

Mayonnaise with flour and milk

Ingredients:

• 130 g flour;
• 3 glasses of milk;
• 3 tablespoons lemon juice;
• 8 tablespoons of olive oil;
• 2 spoons of salt;
• 50 g sugar;
• 3 tbsp. l. ready mustard.

Preparation of this mayonnaise with milk:

1. Pour flour into an unenamelled small saucepan. Add about half the milk and mix everything, avoiding the appearance of lumps. Pour in the second half of the milk, stir the mixture thoroughly, and then put it on low heat. Having brought to a boil, lower the heat and simmer, stirring constantly, until thickened. After this, cool the mixture.
2. Pour the oil into a narrow, deep bowl. Place mustard in it, add sugar and salt, pour lemon juice, beat for 2 minutes with a mixer.
3. Gradually add the cooled mixture. At the same time, pour in no more than ¼ of the mass at a time. Mayonnaise is ready.

Mayonnaise with walnuts and milk

This is also quite easy to prepare mayonnaise with milk. Ingredients we will need:

• a glass of peeled walnuts;
• half a glass of refined oil;
• half a spoon of prepared mustard;
• ½ spoon of salt;
• 3 tbsp. l. lemon juice;
• ½ cup low-fat milk;
• 2 spoons of sugar;
• large clove of garlic.

Preparation:

1. Dry the nut kernels a little in a frying pan. Cool, then grind with a blender into crumbs. The smaller it is, the better.
2. Pour the nut crumbs into a blender glass, then mix it with sugar. Add the prepared mustard and add a little salt. Add 3 tablespoons of milk and gradually add vegetable oil, beating the mixture with a blender.
3. Having received the mass, add a clove of garlic crushed through a press, pour lemon juice evenly. Continue whisking, gradually adding the remaining milk.

How to prepare natural mayonnaise?

Let's look at the process of preparing the sauce step by step:

1. Take a container with a wide neck. This can be a glass jar or a special mixing bowl (if you don’t already have one, I recommend buying one; it will come in handy more than once). Pour in 150 ml of milk, preferably homemade. An important point: the milk should be cool. If it sits in your refrigerator for a couple of hours, then its temperature is just right for the further cooking process. Pour 200 ml of vegetable oil into the same container;
2. Place a blender into the resulting mixture and blend for about 30 seconds. Without turning off the blender, pour in another 100 ml of vegetable oil in a thin stream and continue blending for 3 minutes. It is very important not to interrupt the process, otherwise the cooking time and quality of mayonnaise may vary;
3. Then add a pinch of salt (if you don’t like bland food, you can add more salt, about three-quarters of a teaspoon), 1 tsp. sugar, 1 tsp. mustard and 2 tbsp lemon juice, beat for another 3 minutes. The mass should thicken and acquire a beautiful snow-white hue. If everything is done correctly, the sauce will be so thick that a spoon will easily stand in it.

This photo can serve as proof of this:

This mayonnaise will last in the refrigerator for 4-5 days. As you can see, the recipe is completely simple and does not require much effort in preparation.

Vegan mayonnaise

If you want to make dairy-free mayonnaise at home, try this simple and delicious recipe. The finished sauce is quite liquid. It delaminates quickly, therefore, it should be used immediately. Otherwise, the next time you use the mixture, beat it thoroughly again. It is suitable as a base for sandwiches and various dressings.

For this mayonnaise recipe you need to prepare the following set of products:

• half a glass of soy milk;
• 1 cup rapeseed oil;
• a pinch of mustard and salt;
• 1.5 spoons of lemon juice.

Preparation:

1. First, mix the milk with lemon juice. Blend everything with a blender for 30 seconds.
2. Continuously whisking, slowly add oil and stir until the mixture thickens. Add remaining ingredients. Taste the prepared sauce and add other seasonings if necessary.

The mayonnaise didn't work out. What to do?

The most common mistake is the separation of products, when the mass is not homogeneous. To correct the situation, add a little water acidified with vinegar to the sauce and start whisking again.

If you can’t correct the situation, take this “wrong” product and try to create a new one based on it, only without adding seasonings.

Sometimes mayonnaise turns out too runny. This can happen for two reasons: the household appliance does not work well (for example, the blender does not have enough power) or you do not have enough time to beat. In this case, you need to work harder until the mass thickens.

Another reason for a too thin consistency may be poor quality oil. It is believed that the most delicious mayonnaise is made from olive oil.

Although the final taste of the product may taste slightly bitter, experienced housewives advise using olive and sunflower oils in equal proportions, the main thing being high-quality ones.

It happens that there are lumps in the consistency of the sauce. This means the mass is killed. You can correct the situation by adding one or two tablespoons of water with a small amount of vinegar. Continue whisking and the structure will become more liquid and homogeneous.

The best helpers in correcting mistakes are water and vinegar. By adding them gradually, achieve the desired thickness of mayonnaise. Do not use the mixer at full power, medium speed will be enough.

If the sauce is too thick, pour a few tablespoons of cold boiled water into it and stir, the mass will become more liquid.

If you still cannot correct the situation, do not despair. Bake pancakes or pancakes based on it, add to stewed potatoes or cabbage, etc. Fantasize, because this is not a store-bought product, and you know exactly what it consists of.

Avocado mayonnaise

It is worth noting that some fruits and various vegetables can be used for a vegan sauce. Avocados, which have an oily texture, are best suited for this purpose. It is recommended to use only soft fruits.

You should take the following list of products for cooking:

• 2 tablespoons lemon juice;
• avocado;
• a spoonful of sugar;
• sea ​​salt;
• pepper and black salt;
• 310 g almonds;
• 2 spoons of olive oil;
• water.

Preparation:

1. Almonds need to be soaked in water and removed for 2 hours. Remove the peel after time as it will be slightly bitter. Peel the avocado and remove the pit.
2. Place avocado and nuts in a blender and puree. Add the remaining ingredients and stir until smooth. Add water to achieve the required consistency and mix again. Keep in the refrigerator for some time before serving.

Coconut milk sauce

This is another version of the sauce without the use of animal products. At the same time, coconut milk gives the product an unusual flavor note. Prepare the sauce for about 15 minutes.

For such a recipe you need to take the following set of products:

• 0.6 cups coconut milk;
• a glass of cashews;
• 4 tablespoons apple cider vinegar;
• a teaspoon of dry mustard and salt;
• half a glass of water;
• half a spoon of lemon juice;
• 2 tablespoons thickener.

Preparation:

1. You should start by soaking the nuts for 3 hours. After this time, drain the water and dry the nuts. Combine them with 1/3 coconut milk. Add mustard, 1 spoon of vinegar, salt and lemon juice. Mix everything, then put it in the refrigerator for 5 hours.
2. Grind the nuts with the addition of the remaining vinegar, milk and water. Add thickener and remaining ingredients.
3. Beat everything with a blender for two minutes. The result is 2.5 cups of sauce.

Cooking tricks

The thickness of mayonnaise is directly proportional to the amount of oil used in preparation. Try to add it gradually, in this case the consistency of the dressing will be much easier to adjust. If the mayonnaise is too thin, add a little oil. If the dressing is too thick, you can always dilute it with milk.

If the mass separates or is not whipped, add a little mustard and salt to it. Whisk 2 yolks in a separate bowl. Having achieved homogeneity, gradually add the “unsuccessful” mayonnaise while whipping.