Stuffed eggs with garlic and mayonnaise - recipe

What to serve on the holiday table? Of course, a good snack. And this dish can be stuffed eggs.

I really like this presentation. And what’s most important is that everything is prepared easily, quickly and simply. By the way, it is quite possible to invite children to the stuffing process. And even my husband. They could definitely handle such a simple job!

As for the filling, everyone chooses what they like best. For example, I prefer a mixture of yolk, mayonnaise and green onions. Some people like the krill mixture that is sold in the store. And someone will decide to use the “Herring under a fur coat” salad as a filling.

Description of preparation:

Deviled eggs are a great snack that can be not only tasty, but also nutritious. You can stuff eggs with anything: mushrooms, cheese, shrimp, etc. The main thing here is your imagination! I offer a recipe for eggs with mayonnaise and garlic. The appetizer prepared according to this recipe is not only tasty and looks appetizing, but also very easy to prepare. And if you decorate it with greenery, then it will be quite suitable for a festive table!

Purpose: For the holiday table / New Year / Inexpensive / Buffet Main ingredient: Eggs Dish: Appetizers

Preparing the salad

A light, tasty and beautiful salad with eggs with mayonnaise can be prepared as a second course for lunch, or as a healthy dinner that does not overload the stomach. To begin, wash the chicken breasts, dry them, rub them with salt and black pepper and place them in a frying pan. Fry them in olive oil until cooked. Rinse the vegetables well and chop them. Bell peppers - in strips, tomatoes - in slices, and cucumbers - in half rings. Wash the green onions and chop the feathers along with the white part into rings.

Boil the eggs for the salad hard, cool, peel and chop coarsely. After cooking, cut the chicken fillet into medium-sized cubes. After preparation, combine all components in one salad bowl. Then you need to prepare the sauce. Pour soy sauce into a small bowl, add mayonnaise and squeeze in the peeled garlic cloves. Stir and pour the remaining ingredients into the sauce. Mix everything and let the vegetables and meat soak in the spicy sauce for about twenty minutes. Serve a delicious and healthy salad with eggs to the table.

This way you can prepare stuffed eggs with mayonnaise. In this case, you can add any other ingredients to the filling. And for those who don’t want to bother with filling and stuffing eggs, you can prepare a delicious salad from the same ingredients.

How to cook deviled eggs with garlic

Before cooking, carefully wash the eggs, checking the integrity of the shell at the same time. If the shell is even slightly cracked, discard the egg, as it can leak during cooking and even adding salt and vinegar to the water will not help. And for stuffing we need perfectly beautiful and even eggs.

Boil the eggs hard. Pour the selected eggs with cold water, bring to a boil, turn the heat down to medium and cook for no more than 8-10 minutes, depending on the size. Drain the water, pour cold water over the eggs several times, then let cool completely.

We peel the cold eggs and cut them into two halves lengthwise.

Take out the yolks, put them in a bowl and mash them thoroughly with a fork.

Now you need to add garlic, salt, mayonnaise, and, if desired, ground black pepper to the filling.

Pass the garlic through a press, salt and pepper the filling and add mayonnaise. And again, thoroughly rub everything with a fork.

Now you can stuff the egg halves. For this we use a teaspoon or pipe the filling from a pastry bag.

When all the halves are filled, decorate the eggs with greens and you can treat everyone. And there’s always plenty of them for this delicious snack :)! Here's how to make garlicky deviled eggs. Bon appetit!

The original appetizer of stuffed crab sticks also usually doesn’t sit on the plate!

Egg yolk filling with garlic

Here is the simplest filling recipe and the cheapest one. By spending only on eggs, with the condition that you find garlic and a spoonful of mayonnaise at home, you will prepare an incredibly tender, spicy, piquant appetizer. In the West they call it “devilish”.

• 6 pcs. eggs
• 3 tbsp. spoons of mayonnaise
• 1 teaspoon Dijon mustard or any other
• 1 clove of garlic
• salt and pepper to taste
• paprika for sprinkling

1. Boil the eggs hard and immediately put them in cold water to make it easier to peel. The rest of this recipe is a breeze and so easy. Cut the eggs in half lengthwise, remove the yolk into a small bowl, and break it with a fork. Place the whites on a tray.
2. Add mayonnaise, Dijon mustard, crushed garlic, salt and pepper to the yolk mixture. Mix all this until creamy. Now take a teaspoon to place the egg mixture back into the egg white halves.
3. Sprinkle a little paprika on top to give it a sharper taste and serve to satisfied guests.

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Festive filling with red caviar

Of course, the participation of caviar automatically transforms any dish into the category of festive ones. A small pile of eggs immediately makes the appetizer bright and delicious. It works this way on top of any egg white boat filling. Don't miss this simple and effective recipe. The proportions are given for a large group of guests.

• 12 pcs. big eggs
• 1 tbsp. teaspoon salt plus 1-1/4 teaspoons (total about 1-1/2 tablespoons
• 3 medium shallots, chopped
• 2 tbsp. spoons of butter
• 1/2 cup sour cream
• 1/3 cup homemade or store-bought mayonnaise
• 1/8 teaspoon cayenne pepper
• 1/4 cup finely chopped fresh green onions
• zest of 3 lemons
• 3 tablespoons red caviar, well chilled

1. Tip: The night before the eggs are cooked, seal the box with a piece of tape and turn it on its side to center the yolks.
2. In the morning, carefully place the eggs in a medium saucepan. Add water to cover by a couple of cm, as well as a tablespoon of salt. Partially cover the pan and bring to a boil. Reduce heat to low and leave covered for 30 seconds. Remove from heat and leave eggs covered in hot water for 15 minutes.

   Pour out the water and rinse the eggs under cold running water for 5 minutes. Now shake the pan so that the eggs collide with each other until all are well cracked. Fill with cold water.

3. Peel the eggs under running water, rinse, and cut in half lengthwise. Transfer the yolks to a bowl. Cool the yolks and whites separately for 1 hour.
4. Meanwhile, sauté shallots in butter in a skillet over medium heat until softened, about 2 minutes. Let's put it aside. Mash the yolks with a fork. Add sour cream and puree with yolks as well as mayonnaise, 1-1/4 teaspoons salt and cayenne pepper. Whisk until well combined.
5. Fill the cooked and cooled egg white halves with a mixture of yolk with spices and sour cream. Sprinkle each deviled egg generously with green onions, leaving some yellow around the edges. Sprinkle each half with lemon zest.

   Cover and place in the refrigerator. When ready to serve, spoon some cold red caviar onto each half. Serve well chilled on a bed of green salad leaves.

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Classic recipe

The simplest and most classic version is stuffed eggs with cheese.

Composition of ingredients

• 3 chicken eggs;
• butter, 3 tsp;
• hard cheese, 75 g;
• mustard;
• sour cream or mayonnaise;
• salt;
• pepper;
• fresh dill, parsley;
• garlic (optional).

Step-by-step cooking process

1. First you need to boil the eggs and cool them in ice water. Next, you need to carefully peel them from the shell and cut them into 2 parts. It will be more convenient to remove the yolk with a teaspoon.
2. Hard cheese can be replaced with cream cheese and grated. You need to grind the butter with a fork, add it to the cheese and yolks, then add mustard, beat with a mixer or blender.
3. The finished paste-like mass must be combined with sour cream or mayonnaise, salt, pepper and beat again.

   
   Classic recipe for deviled eggs

4. The egg white halves should be filled with the resulting cheese cream into a pastry bag. This will give the dish a presentable appearance. Sprinkle fresh dill and parsley on top of the cream.

What can I add?

If you replace hard cheese with cream cheese, the final dish will be very tender. Cheddar cheese and garlic will add sharpness and piquancy to the taste. If you put red caviar on top and insert a sprig of greenery, you will get an aesthetically pleasing holiday appetizer.

How to serve a dish

It is recommended to serve the appetizer with cereals, various side dishes, vegetable salads or meat dishes.

Cooking process

It’s unlikely that any of us have ever cooked an omelet in our lives. This is the simplest dish, second only to scrambled eggs in ease of preparation! Omelette can be served for lunch and dinner, but it is often prepared for breakfast. The dish sometimes tastes a little dry, so we will add mayonnaise to it. Of course, this recipe is not for everyone, but I’ll tell you a secret - almost no man will refuse an omelette with mayonnaise! We will not add any more ingredients, we will not even exclude water or milk.

The only rule is to choose high-quality mayonnaise, or even better, use homemade mayonnaise, which you can prepare according to one of the many recipes posted on our website!

So, to prepare an omelet with mayonnaise in a frying pan, prepare the ingredients according to the list and start cooking!

Break the chicken eggs into a deep container, add a pinch of salt and add mayonnaise. Immediately at this moment, place the frying pan on the stove, turning on medium heat, and pour vegetable oil into it, which can be replaced with butter or lard.

Thoroughly beat the entire contents of the container with a whisk so that the mayonnaise is evenly mixed with the chicken eggs.

Meanwhile, the pan will already warm up along with the oil. Pour the egg mixture into it.

Immediately reduce the heat to low and cover the pan with a lid. Cook the omelette with mayonnaise in a frying pan for about 5-7 minutes.

During this time he will grow enormously! It’s a pity that as soon as we remove the lid, all this pomp will fall off, alas!

Place the prepared omelette on a plate and serve it hot to the table along with fresh vegetables and meat products, although you can do without them.

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Eggs stuffed with boiled beets and herring

Add beets and pickled onions to the protein and herring. The dish can easily replace the familiar fish under a fur coat.

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The delicacy will also charm you with its interesting presentation and will not leave anyone indifferent. If you are not a fan of herring under a fur coat, then served this way, you will definitely love this dish!

Components:

• 200 gr. herring fillet
• 8 boiled eggs
• 1 boiled beet
• 1 onion
• 2 tbsp. l. mayonnaise

For the marinade:

• 100 ml water
• 1-2 tbsp. l. apple cider vinegar
• greens for decoration

How to cook:

1. Boil the washed beets in advance. Place it in a saucepan with water. Cook the beet covered for about 1 hour. Then cool the vegetable and peel it. Grate it on a coarse grater.

2. Boil the eggs in the same way, cool and peel them.

3. Finely chop the peeled onion on a board into an even cube. Place the slices in a bowl, fill it with boiling water and vinegar. Leave the vegetable to marinate for 10 minutes.

4. Divide the whites and yolks into 2 parts, cutting the product lengthwise into two equal halves. Transfer the yolks to a bowl. Use a fork to form them into a single mass without lumps or large inclusions.

5. Add grated beets, pickled onions, ground black pepper, a little salt and mayonnaise, preferably homemade, to the yolks. Mix everything thoroughly. Fill with squirrel mixture.

6. Clean the fish from the head, fins, entrails, skin and bones. Cut the remaining fillet into small pieces. Pack them for a snack.

7. Cut the washed greens into leaves and decorate the delicacy with them.

Done, friends! Just look at the culinary masterpiece. And the taste...mmm... You will fall in love again with the combination of long-known ingredients. Now enjoy them quickly. Bon appetit!

How to make homemade mayonnaise: basic recipe

The sauce is based on the freshest eggs and high quality sunflower oil.
Other ingredients are added to enhance the taste and obtain its shades, giving the sauce a recognizable aroma. Prepare homemade mayonnaise, the classic recipe for which we will consider below. After tasting it, you will probably no longer want to use store-bought analogues. A universal recipe allows you to quickly and easily get an excellent, aromatic sauce that will add piquancy to any dish. To make homemade mayonnaise use:

• Egg;
• 0.25 l vegetable oil;
• 1 tbsp. lemon juice;
• 1 tsp mustard;
• To taste - salt, sugar, pepper.

Preparation

If you want to make homemade mayonnaise yourself, we suggest considering a step-by-step recipe. Prepare a deep bowl for mixing ingredients. This can be an ordinary bowl with high sides, or a convenient blender glass. For kitchen tools, you will need a mixer or blender. Be sure to check the freshness of the ingredients used. The familiar taste of the sauce will be perfect if you use the freshest eggs and give preference to the best quality butter.

1. Break an egg. You will need all its contents.
2. Beat the egg until smooth with the mixer (blender) running at medium speed.
3. Add butter in portions to the beaten egg. Pour it in a thin stream, gradually adding it as soon as the previous portion is well mixed.
4. Increase mixer speed to high and continue beating.
5. Gradually, the egg-oil mixture will begin to change color, acquire a uniform consistency and thick structure.
6. If the sauce is too thin, add another portion of butter and continue whisking.
7. When the mixture acquires a characteristic consistency, add ingredients that enhance and emphasize the taste: salt, sugar, pepper and mustard.
8. Mix everything, add lemon juice.
9. Taste and evaluate the taste, add missing components if necessary.
10. Now you know how to make mayonnaise at home, you know how to do it.

The finished sauce must be stored in the refrigerator; it is better to use a sealed container. The dense consistency and familiar taste go well with various first and second courses, highlight the juiciness of meat products and are suitable for dressing salads.

Recipe: Egg omelet with mayonnaise in the microwave

• Chicken egg – 4 pieces.
• Hard cheese - a few tablespoons of your favorite cheese grated on a coarse grater.
• Mayonnaise – 1-2 large spoons.
• Flour – 1 tablespoon.
• Pepper and paprika, salt and favorite seasonings.

Beat the eggs with mayonnaise, and then add the flour in a thin stream, whisking everything well. Now you can add your favorite seasonings. But don't go overboard with the salt. Mayonnaise and cheese, if salty, already have a fairly rich taste. After adding the seasonings, stir the omelette mixture a little as well. You can add cheese at the end.

Step-by-step recipe with photos

1. Prepare the required number of eggs (based on one egg per person).

2. Boil the eggs until tender in lightly salted water. Cool and remove shells. Cut the eggs into two halves.

3. Carefully remove the yolk without damaging the white boat. Place the yolks in a bowl and mash with a fork. Finely chop the garlic clove and add to the bowl with the yolks. Season everything with mayonnaise or sour cream. The amount of mayonnaise in the recipe is approximate.

4. Stuff the boats with yolk filling.

5. Stuffed eggs are ready. If you do not plan to serve immediately, put the workpiece in the refrigerator under film. Before serving, garnish with French or other favorite herbs. Enjoy your meal.

Cooking eggs

It will probably be difficult to say right away which products are not suitable for stuffed eggs with mayonnaise. According to the numerous recipes available, the filling can be meat, vegetable, fish, or mushroom. Canned fish, cheeses and red caviar are also used for eggs with mayonnaise. There is no need to list everything. Any filling makes the dish tasty and original. By the way, you can also stuff quail eggs. Let's consider one of the simple and inexpensive options for filling eggs with mayonnaise. And despite this, the final snack will be very tasty.

Of course, when preparing stuffed eggs with mayonnaise, you must first boil them. It is advisable to take chicken eggs of the same size and place them on the bottom of the pan. Pour cold water and add a teaspoon of salt to prevent cracks. Bring the eggs to a boil over high heat, then reduce it and continue cooking for eight minutes. Then drain the boiling water and fill the pan with cold water. The eggs must cool completely before they can be shelled.

Then cut each egg lengthwise into two halves with a sharp knife. Remove the yolks from them and place in a separate container. We don’t need the proteins yet, so we need to put them aside. Now you should move on to preparing the vegetable filling according to the recipe for eggs with mayonnaise. Peel, wash and chop small carrots on a fine grater. On the contrary, chop the peeled onion into small cubes. Next, place the butter in the pan and melt it over moderate heat. First add the onions for frying, and after five minutes add the carrots.

Add ground pepper and salt to the vegetables. Stirring, fry until the onion is lightly golden and the carrots are soft. In between stirring, use a fork to mash the separated egg yolks well. Add onions and carrots fried until desired. Add mayonnaise to the mixture to add airiness. Stir and taste for salt; if it’s not enough, add a little salt.

Calorie content of foods possible in the dish

• Garlic – 143 kcal/100g
• Ground black pepper – 255 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Salt – 0 kcal/100g
• Chicken egg – 80 kcal/100g
• Loaf – 273 kcal/100g

Calorie content of foods: Chicken eggs, Garlic, Mayonnaise, Salt, Ground black pepper, Loaf, Butter

Homemade mayonnaise recipes

English culinary expert Delia recommends:

Combine seasonings with mayonnaise to create different flavors and for different dishes.

• Chili mayonnaise is good for fried foods: add a few jalapeño stigmas to the sauce and stir well. Adjust the spiciness to your taste.

• With cheese, mushrooms and pasta : grind dried tomatoes in a blender and mix them with mayonnaise.

• With seafood, as well as with ham and rice : mayonnaise with fresh basil (pre-chopped).

• Real juicy roast beef loves mayonnaise with fresh horseradish. The dressing is also good with herring, smoked red fish and ham.

• Beet mayonnaise : This is made mainly for aesthetic reasons. It’s beautiful to add to “light” dishes. For flounder, for example. Grated boiled beets are used for these purposes.

• Celery mayonnaise is suitable for all meat and fish dishes. Use the root: boil and then grate.

• Curry mayonnaise is universal , suitable for any dish: from eggs and vegetables to turkey and lamb.

You can also add orange juice, onions, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with a variety of products, and many unexpected combinations will surprise you with their originality and sophistication of taste.

• For diabetics, mayonnaise is prepared without sugar, for vegetarians - without eggs.

When combining mayonnaise with other ingredients, do not forget to season it with salt and pepper.

And lastly: while store-bought mayonnaise, especially of unknown origin and composition, is not recommended for all people, homemade mayonnaise, made from fresh and high-quality products, is useful, including for children.

Secrets of the airiness of an omelet

There are several secrets that housewives use to ensure that a thick omelette turns out like a soufflé:

To make the dough more airy, some people add dry yeast to the ingredients at the tip of a knife.

If you don’t have yeast at home, and the omelet is cooked with milk, you can add a pinch of soda.

If there is a need to make the omelet less caloric, milk can be diluted with water.

To ensure that the omelette rises gradually and does not shrink after turning off the burner, you need to cook it over low heat, after covering it with a lid.

And don’t forget to beat the eggs and milk well at the very beginning of cooking. The better you perform this stage, the more beautiful the dish will turn out. In order for the egg-milk mixture to be better saturated with air bubbles, some housewives rub the eggs through a sieve. And carefully pour the mixture into the frying pan through a sieve.

Omelette recipes in the oven and in a frying pan

Below are the easiest ways to prepare an omelet, with which you can provide the whole family with a delicious and nutritious energizing breakfast in a matter of minutes!

Omelet with milk

To make this simple recipe you only need a couple of ingredients:

1. Mix the ingredients well without whisking. Finally add salt and stir again.
2. Grease a baking dish generously with oil, pour in the mixture and bake for up to 20 minutes in an oven preheated to 200 degrees Celsius.
3. When finished, leave the dish in the oven to cool. Tip: the mixture can also be prepared in a frying pan. To do this, the frying pan must be preheated.

Omelet with mayonnaise

In this recipe, milk can be replaced with mayonnaise:

• Eggs – 4 pieces
• Mayonnaise – 100 grams
• Vegetable oil – 2 tablespoons
• Chopped green onions – 2 tablespoons
• Salt and pepper to taste

Eggs and mayonnaise must be beaten well. Pour the dough into a preheated frying pan with vegetable oil and cook for up to 5 minutes. Sprinkle the finished dish with onions.

Omelette with flour

Flour adds a baking touch to this recipe.

• Eggs – 6 pieces
• Milk – 1 glass
• Wheat flour – 2 tablespoon
• Vegetable oil – 1 tablespoon
• Salt to taste

1. Beat the eggs well.
2. Add milk, salt and stir.
3. Then add flour and beat again.
4. Pour into the heated pan and bake until done.
5. An omelet with flour can also be baked in the oven.

Tip: the consistency of the dough should be similar to pancake dough.

How to cook “Eggs with mayonnaise and garlic”

1. Boil hard-boiled eggs. Cut them in half.

2. Squeeze the garlic using a garlic press.

3. Remove the yolks from the eggs and rub them with butter and chopped garlic.

4. Season with mayonnaise, salt, pepper and mustard (optional). Knead until the mass becomes fluffy.

5. Fill the egg whites with the resulting filling. If desired, you can decorate with greenery. Bon appetit!

Rate the recipe for Eggs with mayonnaise and garlic:

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How to make a delicious egg omelet

1. Before breaking into a cup, chicken eggs need to be washed thoroughly with soap (you don’t want to infect your loved ones with salmonellosis).

2. Add mayonnaise (2 tbsp) and a pinch of salt to the eggs. You don't need to add salt, since mayonnaise is salty. It's a matter of taste.

3. Stir with a fork. There is no need to beat and mix too thoroughly - this will lead to the fact that the omelette will not be fluffy. Some chefs suggest beating the yolks and whites separately, and only then mixing them to make the omelette fluffy. But, according to this recipe, the omelette rises perfectly even without “separate beating”.

4. The frying pan needs to be heated. If you put mayonnaise in an omelet, do not add oil to the pan, and it is better not to add any more fat, mayonnaise is already perfectly saturated with vegetable oils. You can just lightly grease the bottom of the pan with butter. Reduce the heat to low (you can get a fluffy omelette only on low heat). Pour the omelette mixture into the pan. To cover with a lid. In this position, the omelette will cook for about 10 minutes. Then, you need to turn it over and fry on the other side for about 3 minutes.

Useful tips

• To prepare deviled eggs, it is recommended to use eggs that are not very fresh. After cooking, they are easier to peel;
• It is not recommended to freeze the finished dish. Once defrosted, egg whites become unusable. Only the filling can be frozen;
• A pinch of salt or vinegar will help maintain the integrity of the shell during cooking.
• To prepare the snack, eggs can be boiled in advance. If the shells are not cracked, they can be stored in the refrigerator for several days.
• For originality, it is recommended to paint the whites in different colors. Beet juice will give a pink or purple tint, carrot juice will give an orange tint, and onion skins will give a brown tint.
• You can add brightness to the finished dish by decorating it with grains of red caviar, pomegranate or cranberry.
• Any recipe uses mayonnaise. It can be replaced with sour cream or homemade sauce.

Author: Irina Naumova

Stuffing eggs

Fill the egg whites with the prepared mixture and place them cut side up on a plate. Wash the young onions and shake off as much water as possible. After this, chop the vegetable coarsely. Sprinkle it on top of the deviled eggs. It is also possible to use any other greens that you prefer.

Place the prepared snack in the refrigerator for thirty minutes. By the way, these stuffed eggs with mayonnaise have quite a low calorie content. All ingredients except the sauce are low calorie. The recipe chosen for preparation allows you to season the vegetables not with ordinary mayonnaise, but with light and non-greasy sour cream. In this version, this delicious snack can be enjoyed by all those who strictly count every calorie eaten. Once cooled, deviled eggs can be served for lunch as a side to the main dish.

Homemade mayonnaise: classic recipe

To make mayonnaise at home, you only need a few ingredients. But you can improve the sauce and make it even richer. We are sharing an extended recipe for traditional mayonnaise.

Ingredients

• 1 tbsp. spoon of parsley leaves
• 2 yolks
• 100 ml olive and vegetable oil
• salt and freshly ground pepper
• 1 tbsp. spoon of fresh lemon juice
• 2 tbsp. spoons of apple cider vinegar

How to make homemade classic mayonnaise

Pour in the vinegar and toss the parsley into a small saucepan. Simmer until reduced to one tablespoon of liquid.

Strain the vinegar through a sieve and discard the parsley.

Place two yolks and vinegar in a clean container. Mix the ingredients well until smooth. It's best to do this with an immersion blender, but you can also do it by hand.

Stir the mixture with a whisk and slowly add oil to it. Stir until the mixture turns into a thick cream.

Season homemade mayonnaise with freshly ground black pepper, salt and lemon juice. Whisk all ingredients thoroughly.

Homemade mayonnaise tastes better than store-bought mayonnaise

Homemade mayonnaise will not contain dyes, thickeners, flavor enhancers and other chemicals, as happens with store-bought ones. It will be absolutely natural and very tasty.

To get the perfect homemade mayonnaise, consider these nuances:

1. It is prepared from ingredients at room temperature.
2. The color of mayonnaise depends on the eggs: when using eggs from domestic chickens, the color turns out to be a more saturated yellow hue, while store-bought eggs are lighter.
3. It is better to prepare mayonnaise by mixing olive and sunflower oil in a ratio of 1:1, 1:2 or 1:3. Using olive oil alone, especially Extra Virgin, will give it a bitter taste.
4. The thickness of mayonnaise is determined by the amount of oil: if you take a little more of it than the recipe calls for, the mayonnaise will turn out thicker. Therefore, if you don’t get the desired thickness when whipping, you can add a little more oil. If you need a thinner consistency, add a little water while whipping.
5. By adding additional ingredients, you can make the taste of mayonnaise more varied. Such ingredients include garlic (dried or fresh chopped), paprika, ground black or allspice, finely chopped dill, etc.
6. After preparing, homemade mayonnaise should be placed in a hermetically sealed container (preferably a glass jar with a screw-on lid) and stored in the refrigerator for no longer than 4-5 days.

Eggless mayonnaise recipe

An ideal recipe for those who are allergic to eggs. Easy to prepare, excellent consistency and delicate creamy taste.

You will need:

• milk of any fat content – ​​150 ml
• vegetable oil – 300 ml
• mustard – 2-3 teaspoons. spoons
• lemon juice – 2 tbsp. spoons
• salt – 0.5 teaspoon spoons

How to cook

1. Combine milk and butter in a tall, narrow container and beat them for a few seconds using an immersion blender until thick.
2. Add the remaining ingredients and beat again until smooth.

Homemade mayonnaise with mustard and lemon juice

You can use a blender or mixer to beat and get delicious, aromatic mayonnaise, however, each method has its pros and cons:

• It’s easier to work with a blender, since whole eggs are used;
• When using a mixer, the mayonnaise turns out to be thicker, but you will have to separate the yolks from the whites.