Homemade Provencal mayonnaise with a mixer in 5 minutes

The most popular mayonnaise made in five minutes! Fast, simple and delicious! It's no secret that store-bought Provencal mayonnaise contains many harmful additives. If we discard all flavors and preservatives, then it turns out that the composition of mayonnaise is surprisingly simple.

katushafin

Recipe author

Homemade Provencal mayonnaise with a mixer in 5 minutes

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Eggs

Vegetable oil

150

Olive oil

Sugar

Salt

0.5

Mustard

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 3 g

Fats 93 % 71 g

Carbohydrates 3 % 2 g

650 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 5 min

Step 1:
How to make homemade Provencal mayonnaise with a mixer in 5 minutes? Prepare the products for making mayonnaise.
Step 2:
Cut a small piece of lemon and squeeze the juice out of it. You will need a little juice - a maximum of a tablespoon, focus on your taste.
Step 3:
In a bowl, preferably with high walls, break the egg. The main condition is that the yolk remains intact, the density of the future mayonnaise depends on it. Add salt, sugar and mustard.
Step 4:
Take a mixer or blender and immediately start beating the egg at maximum speed. The mass will begin to lighten and increase in volume. Continue whisking for a few minutes.
Step 5:
When the egg mass is well beaten, start adding vegetable oil. Pour it in gently, in a thin trickle, actively working with a mixer. Do not add all the oil at once, mayonnaise may not thicken. You will see how it gradually begins to become thick. When the vegetable oil runs out, start pouring olive oil in the same way.
Step 6:
After adding all the oil, continue whipping the mayonnaise for a few more minutes until it reaches the desired consistency. If suddenly the mass remains liquid, add more oil. At the very end, add lemon juice. I did it by stopping the mixer. Do not pour the whole at once, you can easily make a mistake with acid. Try also if there is enough salt and spices. Mayonnaise is ready!

The mayonnaise turned out very tasty, but not very thick. I think I should have poured in more oil. I met recipes online when 500 ml was added to one egg. In this amount, I will not risk adding, but you can increase it to 300 ml of oil.
Do not use only olive oil to make mayonnaise, it can give the sauce a bitterness.
To diversify the taste of mayonnaise, you can add garlic, ground black pepper, paprika or dry herbs to it.
Remember that homemade mayonnaise does not contain preservatives, so its shelf life is no more than 4 days. And it is best to cook it exactly as much as is necessary for one application.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).