Yulia Vysotskaya how to prepare mayonnaise. Homemade mayonnaise recipe. How to make lean, low-calorie dietary mayonnaise, according to Yulia Vysotskaya’s recipe? How to make homemade mayonnaise unusual

Of course, mayonnaise is a high-calorie product. But if you use it only for dressing vegetable salads, then you don’t get that many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

In the classic version, mayonnaise consists of following products: olive or sunflower oil, egg yolks, mustard and vinegar. There is nothing harmful in these products. Then where did this myth come from?

Manufacturers make the sauce harmful, trying to save on quality, natural products and increase its shelf life. Commercial mayonnaise contains preservatives, flavor enhancers, flavorings and colorings. Can be used instead of natural yolks egg powder or soy lecithin. Starch, emulsifiers and many other things are added that have nothing to do with classic recipe this sauce.

Conclusion - you need to learn how to make healthy mayonnaise yourself. It's easy to prepare. Great recipe homemade mayonnaise offers the famous presenter Yulia Vysotskaya. It is prepared exclusively from natural, high-quality products.

Mayonnaise recipe from Yulia Vysotskaya

Chicken eggs - 2 pcs.

Dijon mustard - half a teaspoon.

Sunflower oil, refined - 250 gr.

Apple cider vinegar - a tablespoon.

Garlic - 2 cloves.

Sugar - a teaspoon.

Salt - a quarter of a teaspoon.

The products can be whisked. But it’s much more convenient and faster to do this in a food processor.

Separate the yolks from the whites. No protein needed. Place the yolks in a mixer bowl.

Peel the garlic and pound it in a mortar to a pulp, add to the yolks.

Add salt and mustard. sugar and half vinegar. Turn on the mixer and beat. Not long at all, about 10 seconds.

Now it's the turn of the oil. You need to pour it in a very thin stream, whisking constantly. If you beat with a whisk, you will have to add the oil almost drop by drop.

As soon as half the oil has been added, you need to pour in the remaining vinegar. Beat for a few seconds.

Then, without ceasing to beat, gradually add the remaining oil. The mass will begin to thicken very quickly and take on the appearance of your usual sauce.

The most delicious, homemade mayonnaise from Yulia Vysotskaya is ready.

Transfer the mayonnaise into a glass jar and put it in the refrigerator.

The taste of the sauce is very rich, it is aromatic and thick and goes great with foods that you are used to eating with mayonnaise. But at the same time, there are no harmful additives and if you use it only as a dressing. then this will not significantly increase the calorie content of the finished dish.

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Our family prefers food that is not only healthy and tasty, but also free of various preservatives, fillers and additives. That is why we are used to preparing even ordinary mayonnaise at home. The main thing in preparing homemade mayonnaise is the presence of basic ingredients and a blender, since

Homemade mayonnaise: composition, advantages over store-bought sauce, cooking secrets and popular recipes. Mayonnaise is a concentrated mixture of vegetable oil, egg yolks and various spices. In modern cooking this delicious sauce, who came to us from France, has long been

Homemade mayonnaise - general principles and methods of preparation Perhaps the word mayonnaise comes from the French word moyeu (one of the meanings of yolk), or maybe from the name of the city of Mahon, the capital of the Spanish island of Menorca, now this is not so important. It is quite possible that it could have arisen anywhere,

Mayonnaise was originally invented by a cook who had nothing left but eggs, mustard and butter. The sauce was very popular and gained popularity all over the world. However, what can now be found on store shelves very vaguely resembles the original composition. Natural products have been replaced with artificially obtained compounds, stabilizers and flavor enhancers have been added. Therefore, more and more often housewives are interested in how to prepare homemade mayonnaise to feed their family only healthy products and without added preservatives.

Lemon juice is added to homemade mayonnaise so that it does not spoil for a while, which is a natural preservative and gives the sauce a sour taste. Some recipes allow you to add spices and other products.

The easiest way to cook

Prepare the following items before mixing the sauce:

vegetable oil(you can use olive oil as a basis);
eggs;
vinegar;
salt.

For 1 yolk, take half a glass of oil and a tablespoon of vinegar. Add a little powdered sugar and salt. The step-by-step cooking process is as follows:

Separate the yolks from the whites. Place the yolks in a cup with a rounded bottom (this is best for whisking mayonnaise). Add a small pinch of salt.
Beat lightly with a whisk or spatula.
Gradually add oil a teaspoon at a time and continue whisking.
Once the mixture becomes thick and smooth, pour in the vinegar. Continue whisking to distribute it throughout.

Ideally prepared homemade mayonnaise has a dense structure, it is translucent and has a yellowish tint. If it turns out to be very thick, then you should whisk half a glass of boiled water into the sauce. Remove the eggs from the refrigerator in advance and separate the yolks so that they are at room temperature by the time of cooking, so the sauce will set better and faster. Use the remaining whites for other purposes. Vinegar can be replaced with lemon juice, so homemade mayonnaise will turn out healthier, and its acid will be a little more gentle.

To make the taste richer, add about half a teaspoon of mustard to the yolks. The sauce is bright orange in color and has a very unusual taste if you mix a small pinch of turmeric into it. Nutmeg will give it an unusual aroma.

How can you mix homemade mayonnaise?

In the above recipe, we deliberately indicated the simplest and affordable way mixing the sauce by hand. Connoisseurs of home cooking say that this sauce can only be mixed correctly with your hands. However, there are simpler ways that you can use to make homemade mayonnaise:

in a blender (it is best to use the option with a bowl in which the ingredients will be mixed evenly);
with a mixer (it greatly simplifies the preparation, makes it much faster, and this method does not require much effort, which is very good if you prepare the sauce for a large banquet).

But if you cook in a regular kitchen, where there are no additional equipment (which is rare now), then you can try mixing the ingredient with a regular fork. This method is very labor-intensive, and the mixture often turns out to be heterogeneous.

How to make homemade mayonnaise without eggs

This option is often called lean. You can often hear the opinion that it is enough to replace the eggs with a similar powder, and you will get the option that is consumed during fasting. In fact, this is not so, and for a long time there has been an analogue of mayonnaise with the complete exclusion of animal products. To prepare it you will need flour, water, vinegar, mustard, vegetable oil, salt, and a little powdered sugar.

Step-by-step preparation is carried out as follows:

Sift the flour into a small saucepan and add water.
Stir well so that there are no lumps.
Place the mixture on the stove and heat to a boil over moderate heat, stirring.
Immediately after boiling, remove from heat and let the product cool slightly.
While the brewed flour is cooling, mix mustard, vegetable oil, and vinegar in a small cup. Beat the mixture with a whisk or mixer (use low speed) and add a pinch of salt and powdered sugar.
Add butter and mustard to the cooled mixture of flour and water. Do this gradually and whisk all the time.

Once the mixture thickens and lightens in color, the sauce is ready. Just like regular ones, you can season salads and other dishes with it.

How to make homemade mayonnaise unusual

Sometimes you want to experiment in your own kitchen and make an original dressing for many dishes with your own original taste. It's quite simple and won't require any additional effort from you. It is enough to add additional ingredients to classic homemade mayonnaise at the last stage:

chopped garlic (it’s good to season grated cheese with this sauce, and use the resulting mass on sandwiches);
spices (curry, paprika, turmeric and seasoning mixtures to your taste);
chopped greens;
finely chopped pickled cucumber (this option goes well with breaded chicken or fish fillets and cordon bleu cutlets).

This is an approximate list, and the final one depends on your imagination. However, it is worth trying new combinations carefully and adding them not to the entire prepared sauce, but to a small part of it and tasting it. If the combination is to your taste and is suitable for the dish you are preparing, then you can add the selected ingredient to the remaining homemade mayonnaise.

Author's cuisine from Yulia Vysotskaya

Among everyone who comes up with and brings their culinary ideas to life, Yulia Vysotskaya, who has been hosting a program about cooking on television for several years, is especially popular. Her recipes are popular, first of all, because every housewife can prepare them. Julia also paid attention to homemade mayonnaise. To prepare it using the original method, you will need the following products:

garlic - a couple of cloves;
Dijon mustard (it has a more delicate taste) - a tablespoon is enough;
4 yolks;
a couple of teaspoons of granulated sugar;
a pinch of salt;
half a liter of vegetable oil;
a couple of tablespoons of apple cider vinegar.

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I suggest you make your own, homemade mayonnaise, adding a little imagination. This will be a sauce with which the French will not hesitate to serve exquisite beef tenderloin, which will change an ordinary salad beyond recognition. It is good both on its own and as a base for a dozen other sauces, such as remoulade, tartare, thousand islands and many others.

Combine tomato paste with water, add salt and sugar, stir well. Combine the tomato mass with mayonnaise and mix thoroughly. If desired, you can also add a little chopped hot pepper to this sauce.

For this sauce, use richer milk. Pour the milk (it should be at room temperature) and butter into the blender bowl. Whisk these ingredients until a thick emulsion forms in the bowl. Then add mustard, salt, sugar and lemon juice. And continue whisking for about another minute.

Homemade mayonnaise step by step recipe from Yulia Vysotskaya. All news.

In various (not culinary, including) books I came across the idea that mayonnaise is a sauce that, according to the classics, combines proteins, fats, carbohydrates, which at the same temperature give such a wonderful result... you know what))) If mustard is optional according to the classics, then where are the carbohydrates?..

People, adhering to religious traditions or those who want to look slim and fit practically do not use such high-calorie dishes as mayonnaise in their diet.

But there are Lenten recipes of this sauce, which are allowed in the diet during fasting.

And for people who stick to diets, they will not “spoil” their figure.

Recipe for homemade low-larity mayonnaise from Yulia Vysotskaya. New details.

Kate. I like cheese mayonnaise. I take regular cheese, grate it and add it to the ingredients of classic homemade mayonnaise. It turns out very tasty. You can even just spread it on bread and eat. True, the main thing is not to get carried away.

This recipe dates back to Soviet times, when stores were full of crabs and thin slices of mackerel fillets, and “Ocean” offered recipes, including mackerel balls with prunes and mayonnaise! This

In the above recipe, we deliberately indicated the easiest and most affordable way to mix the sauce - by hand. Connoisseurs of home cooking say that this sauce can only be mixed correctly with your hands. However, there are simpler ways that you can use to make homemade mayonnaise:

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Now switch the device to high speed and literally add oil a few drops at a time and beat. And so you need to pour in the entire glass of oil. Next, switch the blender to low speed and add lemon juice to the mixture. Then add water and continue whisking for about another minute. The cream is ready: cool it and serve.

Note - so that the product it worked out more liquid, add 2-3 tablespoons of hot boiled water to the mixture. Transfer the finished sauce into a convenient, clean jar with a lid and refrigerate. Voila, everything is ready! It's time to impress everyone with this mouth-watering product.

Dietary mayonnaise according to the recipe of Yulia Vysotskaya. All latest information as of 11/06/2017.

Zucchini is the most common summer vegetable, which is both healthy and tasty and has a huge variety of cooking options. You can do whatever your heart desires with zucchini - stew, fry, bake in the oven, mixing with other products to suit your taste.

The main thing is to know when to stop dressing your salad with homemade mayonnaise. It turns out very tasty and you can overdo it both when dressing the salad and when eating it. But we are reasonable people. You should count calories not only when dressing a dish with mayonnaise, but in general you should always remember this when it comes to absolutely any food 😊

A small whisk will help you. The yolks should be at room temperature - this is very important! The first 100 ml must be poured literally drop by drop and whisk without stopping. Add lemon juice as soon as the consistency becomes too thick. If the mayonnaise will be stored in the refrigerator, pour in 1 tbsp. a spoonful of boiled water, this prevents the eggs from curdling.

The next time you buy something in the supermarket, take a closer look at the packaging. It shows the composition of the factory product. It contains so many interesting ingredients: preservatives, thickeners, stabilizers, flavorings and other goodies. These tablets are good for learning chemistry. So, enlighten yourself :)

Yes, they contain compounds that are not found in chicken eggs.

But this does not mean that they are more useful.

In addition, it is believed that quail eggs cannot contain salmonella. This is also a misconception.

However, the taste quail eggs and their nutritional qualities have made them one of the most popular ingredients in various sauces.

And mayonnaise in this case is no exception.

Hello, my dear cooks! I won’t be mistaken if I say that mayonnaise is a product that is found in almost every refrigerator. Some housewives use it when preparing sandwiches, others - for salads. But there are also those who simply eat it with bread. I know at least several such people. And one of them is my husband :) But store-bought sauces are not the best option, so I suggest making mayonnaise at home using a blender.

According to Dukan's recipe. The diet, which was developed by the French doctor Pierre Dukan, is very popular. It is based on protein foods. But, in the diet of this diet there is a place for mayonnaise. Dukan himself had a hand in his recipe.

You can prepare homemade mayonnaise in literally a matter of minutes from the simplest and most affordable ingredients that can be found in any kitchen. With the help of such a sauce, any dish can be made not only tastier, but also healthier, without making any special effort.

The mayonnaise turned out to be canonical only on the second try, but here you are the one to blame- for people like me, it was specially written that “the yolks should be at room temperature,” the first time I added them straight from the refrigerator. The result is that for a week we eat salads from fresh vegetables with natural homemade mayonnaise, thank you! 😌

Homemade mayonnaise has certain advantages. For example, it does not contain preservatives or other chemical components - stabilizers and flavorings - intended to increase shelf life or improve taste. The taste of homemade mayonnaise can always be adjusted and improved during its preparation, and such a sauce will help reveal the taste of the dish in which it will be used. You can always add herbs or spices and seasonings to homemade mayonnaise at your own discretion, changing their quantity. Any dish will turn out better if during the cooking process you can slightly adjust the recipe according to personal preferences and preferences.

The mayonnaise turned out to be canonical only on the second try, but this is my own fault - for people like me, it was specially written that “the yolks should be at room temperature”, the first time I added it straight from the refrigerator. The result is that for a week we eat salads from fresh vegetables with natural homemade mayonnaise, thank you! 😌

Mayonnaise is an excellent sauce that is used for dressing many salads and for making sandwich spreads. I suggest making homemade mayonnaise according to Yulia Vysotskaya’s recipe. This mayonnaise can be prepared by whisking the mixture by hand, but it is much easier to use a food processor (mixer).

Homemade mayonnaise recipe by Yulia Vysotskaya. Latest events.

Mayonnaise is an excellent sauce with worldwide fame. Many salads and appetizers cannot be imagined without this tasty, rich sauce. There has been a lot of criticism leveled at it regarding its fatness and unhealthiness. Of course, mayonnaise is a high-calorie product. But if you use it only for dressing vegetable salads, then you don’t get that many calories. A spoonful of mayonnaise will be equivalent to a spoonful of butter.

In the classic version, mayonnaise consists of the following products: olive or sunflower oil, egg yolks, mustard and vinegar. There is nothing harmful in these products. Then where did this myth come from? Manufacturers make the sauce harmful in an attempt to save money on high-quality, natural products and increase its shelf life.

Commercial mayonnaise contains preservatives, flavor enhancers, flavors and colorings. Instead of natural yolks, egg powder or soy lecithin can be used. Starch, emulsifiers and much more are added that have nothing to do with the classic recipe for this sauce.

Conclusion - you need to learn how to make healthy mayonnaise yourself. It's easy to prepare. An excellent recipe for homemade mayonnaise is offered by the famous presenter Yulia Vysotskaya. It is prepared exclusively from natural, high-quality products.

Mayonnaise recipe from Yulia Vysotskaya

Ingredients

Chicken eggs - 2 pcs.
Dijon mustard - half a teaspoon.
Sunflower oil, refined - 250 gr.
Apple cider vinegar - a tablespoon.
Garlic - 2 cloves.
Sugar - a teaspoon.
Salt - a quarter of a teaspoon.

Preparation

The products can be whisked. But it’s much more convenient and faster to do this in a food processor.
Separate the yolks from the whites. No protein needed. Place the yolks in a mixer bowl.
Peel the garlic and pound it in a mortar to a pulp, add to the yolks.
Add salt and mustard. sugar and half vinegar. Turn on the mixer and beat. Not long at all, about 10 seconds.
Now it's the turn of the oil. You need to pour it in a very thin stream, whisking constantly. If you beat with a whisk, you will have to add the oil almost drop by drop.
As soon as half the oil has been added, you need to pour in the remaining vinegar. Beat for a few seconds.
Then, without ceasing to beat, gradually add the remaining oil. The mass will begin to thicken very quickly and take on the appearance of your usual sauce.
The most delicious, homemade mayonnaise from Yulia Vysotskaya is ready.
Transfer the mayonnaise into a glass jar and put it in the refrigerator.

The taste of the sauce is very rich, it is aromatic and thick and goes great with foods that you are used to eating with mayonnaise. But at the same time, it does not contain any harmful additives and if you use it only as a dressing. then this will not significantly increase the calorie content of the finished dish.

Such a popular sauce as mayonnaise is available to us in any supermarket. But, as you know, the composition of a store-bought product can be harmful to our health, because many manufacturers use various flavorings, thickeners and stabilizers to prepare it. Therefore, professional chefs, and just housewives, try to prepare dishes with a dressing made from natural ingredients.

Making mayonnaise at home with a mixer is quite simple, step by step recipe may involve the use of various spices. For example, you can prepare it with vinegar, with lemon or without lemon, and you can even find a recipe for the dish for children. And in our article: mayonnaise at home with a mixer, step-by-step recipe from Yulia Vysotskaya, we will tell you how to prepare a healthy and tasty sauce for your dishes.

Homemade mayonnaise - step-by-step recipe from Yulia Vysotskaya

Well-known TV presenter Yulia Vysotskaya has her own method of preparation, with vinegar. Place two yolks and two chopped garlic cloves in a container. Then add a teaspoon of granulated sugar, 1⁄4 teaspoon of salt, half a teaspoon each of Dijon mustard and apple cider vinegar.

Mix the ingredients with a mixer for 10 seconds. Without stopping the mixer, add 175 ml of olive oil in a thin stream and add another 1⁄2 teaspoon of vinegar. Continue beating for another 15 seconds. Then carefully pour in the same amount of oil and stir until the mass becomes thick. Place the finished sauce in the cold.

Homemade lemon sauce

The step-by-step recipe for the sauce from Yulia Vysotskaya calls for vinegar; the TV presenter prepares the dressing without lemon. Many housewives deny this seasoning and consider it harmful, especially for children. So now we'll prepare mayonnaise at home using a mixer with lemon, we offer you a step-by-step recipe with photos.

Take 3 egg yolks, 1⁄2 teaspoon mustard, 1⁄2 teaspoon salt and juice of half a lemon. We begin to beat everything slowly. As soon as the yolks begin to lighten, increase the speed of the mixer and carefully pour in a glass of vegetable (olive) oil. Shake the sauce until completely cooked. If the dressing is too thick, you can dilute it with water.

Diet mayonnaise at home using a mixer, step-by-step recipe

Mayonnaise can be safely added to the list of products that negatively affect our figure. But there are ideas that will allow us to prepare a diet sauce. Unfortunately, we did not find a step-by-step recipe from Yulia Vysotskaya for a dietary dish, but we hope that you will definitely take note of the recipes we offer. So, we offer you low-calorie mayonnaise at home using a mixer, a step-by-step recipe with photos.

In mayonnaise, the main source of all troubles is oil. If you exclude it, the dressing will immediately become a dish with a small amount of calories. It is quite simple to prepare such a sauce without oil; you need to take boiled yolk, mustard (1 teaspoon), liquid cottage cheese (100 g). Add a little salt, pepper and other spices, beat everything until fully cooked.

You can get a dietary product from yogurt. To do this, take thick yogurt (200 ml) and beat it with mustard (1-2 teaspoons), salt and other seasonings. You can add chopped herbs, which is ideal for salad dressing.

Instead of yogurt, you can use low-fat sour cream (300 ml), which must be whipped together with olive oil (90 ml), mustard (0.5 teaspoon), lemon juice (1.5 tablespoon) and honey (1 teaspoon ).

1. The finished product should be stored only in the cold and only in a closed container. The shelf life of such a dressing is very limited, it is advisable to use it within 5-7 days. otherwise it can cause food poisoning.

2. It is better to use olive oil instead of vegetable oil, because it gives the dressing a special taste, but corn or safflower oils will give your dish a unique aroma.

3. Mustard is used only if you plan to prepare Provencal mayonnaise.

4. Homemade mayonnaise is not suitable for preparing hot dishes, as under the influence high temperatures it will simply fall apart into its components.

5. All components that will be used in preparation must be at room temperature. This is the only way to get mayonnaise of the correct and desired consistency.

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