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

Mayonnaise is one of the most common products in the world. Used for dressing salads, meat and other dishes. Store-bought mayonnaise is considered a harmful product, as it contains harmful additives, stabilizers, etc. Today we’ll talk about how to make mayonnaise at home using a blender with vinegar, make it at home, and also share simple recipes for making it.

The finished product is stored in glass containers

Recipe with mustard and vinegar

Making homemade mayonnaise with vinegar is easy and quick, so you don’t need a step-by-step recipe with photos. You will find everything you need in the refrigerator, and preparation takes less time than going to the store near your home.

The product turns out tasty and healthy, because it contains natural ingredients. The price is low, so it is considered a good alternative to store-bought.

Do you make mayonnaise at home?

Not really

The density of the product is regulated by vegetable oil. If you use sunflower, use the proportions from the recipes. Olive oil makes the sauce thicker and denser. It is used less.

Ingredients:

• vinegar 6% – 1 tsp;
• chicken egg – 1 pc.;
• vegetable oil – 1 cup;
• mustard – 2 tsp;
• salt – ½ tsp. (taste).

Cooking instructions:

1. Remove the food from the refrigerator and let it sit for an hour so that it all reaches the same temperature.
2. Break a fresh egg and beat with a blender. You can use a mixer or whisk for this recipe, as no solid ingredients are used. The “use a blender” condition is mandatory if garlic, herbs, etc. are added to the product.
3. Add vinegar to the egg. If yours is 6% and 9%, divide the amount by 2.
4. Stir salt into the mixture. We recommend adding a pinch of sugar. A mixture of salt and sugar is an excellent flavor enhancer.
5. Add mustard powder. If you have thin mustard, add it at the very end. The amount indicated in the recipe differs depending on taste preferences.
6. Beat the mixture well.
7. While continuing to whisk, pour in the herbal ingredient.
8. Beat the ingredients until you reach a homogeneous consistency.

Bon appetit!

Calories:

Calorie content per 100 g of product 280 kcal

To whip the ingredients, choose tall and narrow dishes

A way to make mayonnaise at home in 10 minutes

This is a classic method of preparation - a luxury option for obtaining an emulsion. It is prepared using a food processor or any blender.

To prepare 10-minute mayonnaise you need:

• 2 yolks at room temperature
• 200-220 ml of vegetable oil, we recommend olive oil with a mild taste and aroma, you can also take refined sunflower
• 1/4 tsp. non-iodized salt
• 2 tsp. lemon juice, do not add it immediately, start with half the indicated amount

Preparation

1. Place the yolks in a mixing container, such as the bowl of a food processor or in a deep bowl. Turn on medium speed and start beating them.
2. Add the lemon juice and continue whisking until the egg and lemon juice are completely combined, about 30 seconds.
3. Add the oil in very small portions (just a few drops) and beat for 8-9 minutes. This process may seem slow and you may think that the mayonnaise is not being formed. Just trust us - everything will be fine, but not immediately, as in the case of mayonnaise in 1 minute. Small drops are what you need! You can drip straight from the bottle if your hand doesn’t tremble!
4. As soon as the emulsion is formed, add salt and quickly whisk more so that the salt disperses.

With quail eggs

For those who do not eat chicken eggs, there is a recipe for mayonnaise with vinegar at home in a blender with quail eggs. The method of making mayonnaise is as simple as the recipe for herring with vinegar and onions.

Ingredients:

• quail eggs – 6 pcs.;
• vegetable oil – 1 cup;
• granulated sugar – 0.5 tsp;
• salt – 0.5 tsp;
• liquid mustard – 1 tsp;
• vinegar – 0.5 tsp.

Cooking instructions:

1. Prepare ingredients and let stand at room temperature.
2. Beat the eggs using a mixer or blender.
3. Next, add salt, sugar and vinegar, then beat.
4. Add mustard and a few tablespoons of the herbal ingredient and beat until smooth and white.
5. Pour in the oil in a thin stream, continuing to whisk.
6. If the mixture turns out runny, transfer some to another container and beat with the egg.
7. After this, add the liquid sauce a little at a time into a new container.

Calories:

Calorie content per 100 g of product 275 kcal

Watch a useful video about cooking at home:

Provencal

The well-known French Provencal is prepared according to the same principle and just as quickly. If you wish, you can add a little more mustard, this is at your discretion and taste.

Ingredients:

• Egg - 1 pc.
• Refined vegetable oil - 300 ml
• Mustard - 0.5 teaspoon
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon
• Lemon juice - 1.5 tablespoon

Preparation

1. Break the egg into a mixing bowl. Add salt, sugar, mustard and 1.5 tablespoons of juice squeezed from half a lemon.

2. Now place the immersion blender in the bowl and shake the mixture until it reaches the desired consistency in thickness. This will take approximately 2 minutes.

3. Transfer the Provençal from the bowl into the prepared clean and dry bowl. The output is somewhere around 200 grams. You can store this sauce for 5-6 days, but I think it will go away much sooner.

With apple preservative

With apple preservative, the finished product is soft and aromatic.

Author's note

Agapov Vladislav

Canteens are more acidic, so they are used in smaller quantities than apple, wine and other fruit types of preservatives.

This is a tasty and healthy product for salads, sandwiches and other dishes.

Ingredients:

• chicken eggs – 2 pcs.;
• apple cider vinegar – 1 tbsp;
• herbal component – ​​250 ml;
• mustard – ½ tsp;
• granulated sugar – 1 tsp;
• salt – ½ tsp;
• black pepper – ¼ tsp.

Cooking instructions:

1. Remove food from the refrigerator. Wait until all ingredients are at the same temperature.
2. Beat eggs with salt, sugar and mustard.
3. Add a little oil and pepper and mix until smooth and white.
4. Add the rest of the oil in small portions. Continue whisking.
5. Add apple preservative to ingredients.

Calorie content per 100 g of product is 285 kcal.

Without mustard and vinegar in blender

The same tasty and aromatic Provençal is obtained without adding vinegar and mustard. The preparation process requires a minimum of ingredients, which simplifies the production of such a product several times.

List of components:

• vegetable oil – 130 ml;
• eggs – 2 pcs;
• salt and sugar - 2 pinches each;
• ground black pepper - on the tip of a knife;
• lemon juice – 0.5 tsp.

Sequencing:

1. Before cooking, remove the chicken eggs from the refrigerator to allow them to come to room temperature for 30-40 minutes.
2. Separate the yolks from the whites. Place the first ones in a blender. Use the second component to make another dish or place it in the freezer.
3. Add salt, sugar and pepper to the egg mixture. Pour in lemon juice in a thin stream. If desired, you can add other spices to the composition.
4. Start blending the mixture with a blender at maximum power. While doing this, carefully pour vegetable oil down the side. Beat until desired thickness is achieved. The more oil you add, the thicker your mayonnaise will be.
5. Once you reach the desired consistency, stop the machine. Place the resulting dressing in a glass plate (or other suitable container) and place it in the refrigerator, covered.

Calorie content per 100 g of product – 279 Kcal.

For dressing, buy premium or homemade eggs

Why is the sauce not thick?

Perhaps you have already tried to make homemade mayonnaise yourself, but instead it turned out to be a liquid, stratifying slurry. Why is this happening? Here are the main mistakes that are made during cooking:

1. Temperature conditions. All ingredients should be at room temperature. You can’t take eggs out of the refrigerator and immediately start whisking them. They need to be given time to warm up.
2. A damp glass or bowl in which mayonnaise is whipped. The dishes must be thoroughly dried and there should be no drops of moisture in them.
3. When using a blender, it does not press to the bottom of the glass, or rises too high. Be sure to wait until the sauce thickens while beating and only then begin to carefully lift the blender so that the butter is mixed in small portions.

These are the simple rules for obtaining a beautiful snow-white thick sauce.

Be sure to try one of the suggested recipes and I guarantee that you will never go back to the store-bought version.

With dry mustard

To make the product at home, you don’t have to buy regular mustard. It is replaced with mustard powder. Cooking will not take much time. It is combined with pickled herring with onions, vinegar and oil. Cooking time 5 minutes.

What kind of eggs do you use when making mayonnaise?

ChickenQuail

Ingredients:

• chicken egg - 1 large;
• vinegar – 1 tbsp;
• lemon juice – 1 tbsp;
• mustard powder – ½ tsp;
• sunflower oil – 200 ml;
• salt, sugar, pepper - to taste.

Cooking instructions:

1. Beat the egg with the bulk ingredients in a blender, placing its stem on the bottom.
2. Add lemon juice and vinegar, continuing to whisk.
3. Without turning off the blender, holding it straight at the bottom of the jar, slowly pour in the oil.
4. As the mixture whitens, slowly lift the blender up.
5. Beat until the whole mass becomes homogeneous and thick.

Calories:

Calorie content per 100 g of product 288 kcal

Lenten mayonnaise

For those who do not eat eggs, a recipe for a lean product is suitable. It is no less tasty, especially if you use aromatic broth. You will hear more than one pleasant review about this product.

Ingredients:

• mushroom or vegetable broth – 100 ml;
• sunflower oil – 100 ml;
• starch – 4 tsp;
• mustard – 1 tsp;
• vinegar – ½ -1 tsp;
• sugar, salt - to taste.

Cooking instructions:

1. Pour off some of the broth and dissolve the starch in it.
2. Pour the mixture into the rest of the broth and put on fire.
3. Do not let the solution boil, stirring constantly.
4. Cool the mixture.
5. While whipping the broth with a blender, pour vegetable oil into it.
6. Add mustard, salt, vinegar, sugar to mayonnaise and mix well.

Calories:

Calorie content per 100 g of product 320 kcal

You can also use the recipe from the video:

Cooking secrets and tips

Here are some recommendations from experienced cooks:

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

Homemade “Provencal”

Provencal is a mayonnaise with which the French chef once charmed everyone. He beat everyone's tired eggs and butter and seasoned it with spices.

Ingredients:

• vegetable oil – 1 cup;
• chicken egg – 1 large;
• table vinegar – 1 tsp;
• mustard – 1 tsp;
• sugar – 1 tsp;
• salt – ½ – 1 tsp;
• basil, pepper - to taste.

Cooking instructions:

1. Place all ingredients in the refrigerator or on the table so that they are at the same temperature.
2. The minimum oil consumption during cooking is observed at a temperature of 13-14 degrees.
3. Beat the egg with a blender, adding salt, spices, mustard and sugar.
4. Pour the oil into the mixture while whisking continuously.
5. When the mixture thickens and turns white, add vinegar and stir a little more with a blender.
6. If the mayonnaise is runny, add a little oil and whisk.

Calories:

Calorie content per 100 g of product 330 kcal

Useful video:

Natural and healthy recipe with milk without eggs in 5 minutes with a blender

This is the case when it’s scary to use raw, unheat-treated eggs. They can be replaced with milk.

The mayonnaise will be less thick in consistency, but the taste will remain just as bright and rich.

This sauce can be eaten by everyone. And you will definitely like it!

We will need:

• milk - 150 ml;
• vegetable oil - 150 ml;
• mustard - 1 teaspoon;
• lemon juice - 2-3 tablespoons;
• salt to taste.

Preparation

1. Pour milk and vegetable oil into the blender bowl, beat everything with a blender until these liquid components are completely mixed. This will take about 1 minute.
2. Add mustard and salt to the mixture and continue whisking for 1-2 minutes.
3. At the end, add a tablespoon of lemon juice. Continue working with the blender for about two minutes. Then pour the mayonnaise into a storage container and put it in the refrigerator. At first it will have a consistency similar to liquid sour cream. But after spending a couple of hours in the refrigerator, it will thicken a little.

Reviews about homemade mayonnaise

My family and I love mayonnaise very much. But something bought in a store is not much use. It probably does some harm. So not long ago I decided to cook it at home, on my own. I’ll say right away: I didn’t succeed the first time. But I put in a little more effort and achieved the desired result. Now I cook myself all the time.

Larisa

22

Yes, homemade mayonnaise with mustard and vinegar cannot be replaced by anything after you try it. My wife prepared this, and after it it’s simply unpleasant to eat store-bought. And, the best part is that the recipe is not only simple, but also very affordable: everything you need can be found in the refrigerator.

Zhenya

31 year

I have been making homemade mayonnaise for a long time. I tried many recipes. But my favorite is mayonnaise based on quail eggs. The result is a very delicate, pleasant-tasting and healthy product. Sometimes, for a change, I just make it with vinegar and mustard. But this is in rare cases.

Angelina

34 years

I tried making mayonnaise with apple cider vinegar. I really liked the result. Firstly, there are pleasant delicate notes. Secondly, there is an apple aroma. This mayonnaise can be used not only for dressings, but also just spread on bread and enjoy eating.

Angela

25 years

I replaced mustard with powder. I had never made mayonnaise like this before, I thought it wouldn’t work, or the taste wouldn’t be the same. But in the end everything worked out well: mustard powder is absolutely suitable for making mayonnaise. I will definitely do it again. Fast, tasty and high quality.

Galina

28 years

I was very pleased with the eggless recipe. I'm vegan, so I don't eat them either. And finding suitable mayonnaise on the shelves of our stores is an almost impossible mission. But, as it turned out, there is a way out. Now I make my own mayonnaise using a Lenten recipe. It turns out tasty, satisfying and, most importantly, healthy for my body. I found a good replacement for an industrial product.

Inna

35 years

And I make “Provencal” according to my own recipe. To be more precise, I add slightly different spices. And at the same time, the final composition always depends on the mood. As a result, each time you get mayonnaise with a new taste. Very interesting and unusual.

Irina

21 years old