In this cheat sheet you will find recipes most popular and delicious sauces with mayonnaise, which are easy cook your own at home even to an inexperienced hostess.
Tartar sauce. Add salt, black pepper, mustard, finely chopped pickled cucumbers (gherkins), 1 chopped hard-boiled egg (or only protein) and a pinch of mayonnaise to taste. granulated sugar. Finally, gradually add a few teaspoons of cold water. If the sauce is not acidic enough, add some lemon juice to it. Such sauce with mayonnaise served to fried fish or cutlets.
Swedish sauce. Add 1-2 tablespoons of mayonnaise applesauce prepared from baked apples, 2 teaspoons of grated horseradish, juice of half an orange and salt to taste. The sauce is served with roasted pork.
Sauce with white wine. Make mayonnaise from 1.5 cups vegetable oil, juice of 2 lemons, salt, sugar to taste and 4-5 raw yolks, add 1 glass of white wine to it and serve with sausage and fresh fish.
Sauce for salted fish. Add to the mayonnaise 2 teaspoons of mustard, 2 tablespoons of finely chopped onion, a spoonful of dill, a pinch of parsley, 1-2 finely chopped hard-boiled eggs, salt, black pepper, put sardines or pieces of salted herring (pre-clean the herring from the bones, soak in fresh milk for one hour and rinse with vinegar).
Sauce with red wine. Add a glass of red wine, 1/2 tablespoon of wine vinegar or lemon juice, salt and black pepper to taste, a little sugar, 2 tablespoons of chopped onions to mayonnaise and serve with sausages or fried sausage.
- Old beef will cook faster if it is first thickly smeared with mustard, and washed in cold water a few hours before cooking.
- The liver will gain new taste if before frying place it for 2-3 hours in fresh milk.
- Schnitzels come out especially tender if, before frying, cover them with a mixture of vinegar and sunflower oil and leave to lie down for 1-2 hours.
- The scales from the fish will be removed more easily if, before cleaning, the fish is immersed in hot water for several minutes.
- The fish will become especially tasty if it is dipped in fresh milk before frying. You need to fry it in vegetable oil, rolling it in wheat flour.
Delicate texture and pleasant taste of mayonnaise professional chefs and housewives to create on its basis various sauces. Culinary experiments set additional ingredients led to the emergence of numerous recipes. Today, mayonnaise sauce is not just a seasoning, it is the result of the creative imagination of its author.
Caesar salad dressing recipe
Caesar salad surprising us with crunchy croutons surrounded by salad leaves and pieces of chicken, loved by many. However, the real secret of the famous salad lies in the magic Caesar mayonnaise sauce, which gives it a unique aroma and special taste. For him, we need to take:
- egg (raw) - 1 piece;
- olive oil - 1 tbsp. the spoon;
- half a lemon;
- mayonnaise - 100 grams;
- - half a teaspoon.
Cooking:
- Let's start with small but important secrets. The egg must be boiled, but this should be done in a special way. First, we pierce the eggshell with a needle at its blunt end. Boil water, dip an egg in it for 1 minute, take it out, cool without using cold water, wait 10 minutes until it cools down a bit.
- We break the boiled egg into a deep cup, mix it with the juice squeezed from half a lemon. Shell protein must be carefully selected.
- Beat in a blender or by hand, with a whisk.
- Adding Worcestershire sauce. By the way, finding it on sale is not easy, you have to try. Beat everything again, carefully pouring in the oil. As a result, we should get the consistency of liquid sour cream.
- We introduce the whipped ingredients into the mayonnaise, mix well. The original mayonnaise sauce for Caesar salad is ready.
On a similar basis, if it was not possible to get Worcester sauce, you can prepare mayonnaise sauces with mustard or cheese.
Aromatic pasta sauce
With the help of mayonnaise sauce for pasta, you can surprise your household with a new fragrant dish. The minimum set of products, and what a taste melody is obtained if they are combined together. You will need:
- mayonnaise - 100 grams;
- garlic - 3 medium cloves;
- black ground pepper(ground before preparing the sauce) - to taste;
- salt - to taste.
Let's move on to making the sauce:
- Remove the husk from the garlic and pass the cloves through a crusher. Can be crushed with the flat side of a wide knife blade.
- Place the crushed garlic in a bowl.
- We send our mayonnaise to a bowl with garlic and sprinkle with pepper. Salt the mass, diligently mix all the ingredients, achieving a homogeneous consistency.
The sauce goes well not only with zmakaron dishes, it is great for baked potatoes and sautéed zucchini. It is worth saying that, at first glance, a simple mayonnaise sauce is not at all simple. Keep in mind that mayonnaise can also be different, choose for the sauce the variety that you usually use for salad dressing. The familiar taste, enhanced by garlic, will give you real pleasure.
Chicken mayonnaise sauce
Quick and easy chicken sauce fills tender poultry meat with a unique taste. The French, not without good reason, believe that a chicken flavored with a well-prepared sauce will be a success for everyone. To prepare mayonnaise sauce you need:
- mayonnaise (67%) - 150 grams;
- garlic - 2 cloves;
- ketchup - 60 grams;
- fresh dill - medium bunch;
- salt and black ground pepper - to taste.
Step by step preparation:
- Pour mayonnaise and ketchup into a deep ceramic bowl.
- Crush the garlic and add to the bowl.
- Salt and pepper.
- We mix all the ingredients. Finely chop the greens and fall asleep in the finished sauce, mix again. Seasoning is ready.
Pizza sauce
If you spoil loved ones homemade pizza, you can't do without an airy mayonnaise pizza sauce that gives the dish a soft creamy touch. Under such gravy, the taste of pizza will sparkle with new colors, and the products added to it will acquire a delicious aftertaste. For the sauce you need to take:
- mayonnaise - 150 grams;
- cream 20% - 3 tbsp. spoons;
- ketchup - 1.5 teaspoons;
- juice of half a lemon;
- salt and pepper - to taste.
Cooking:
- Mix mayonnaise and cream in a bowl. Add ketchup.
- Salt, pepper, send the whole mass to a blender. Whisk well and transfer to a saucepan. Keep in mind that the pizza must be hot when pouring the sauce over it.
Recipe for shawarma
Shawarma will turn out fresh and dry if there is no sauce in its rich content. Popular in many countries oriental dish requires a special approach to gravy. We advise you to give preference to garlic mayonnaise sauce for shawarma , introducing a pleasant piquancy into the composition of the filling. For its manufacture you will need:
- sour cream - 4 tablespoons;
- garlic - 7 medium-sized cloves;
- kefir - 4 tablespoons;
- mayonnaise - 4 tablespoons;
- ground pepper (black and red) - to taste;
- coriander, curry, dried herbs (add as desired).
Cooking process:
- Crush the peeled garlic or chop very finely. Put in a deep bowl.
- Add all other ingredients to garlic, starting with herbs. Transfer to a blender, beat. Pour into a gravy boat.
- We leave the finished sauce to infuse for 30 minutes and only then add it to the contents of the shawarma.
We introduced you to a small part of mayonnaise-based sauce recipes. A curious hostess will definitely come up with something of her own, add a special ingredient, and get an original sauce. Cooking is good because it allows you to create real works of art from the most ordinary products.
Mayonnaise has many haters, however, it continues to be the most common cold sauce.
Fans of this product eat it just like that, spreading it on bread. Some use it with tomatoes or cucumbers. But few people know that at home you can cook a delicious mayonnaise sauce, which is perfect both as a salad dressing and as an addition to the main dish. There are many recipes, and you can choose any of them. Everyone knows tartar and aioli sauces. Why not try to cook something more original?
The easiest and tastiest option
The easiest way to cook with your own hands. It can be served both separately as a dressing, and used as an ingredient for pasta with cheese. To prepare it you will need:
- Any quality mayonnaise.
- Sour cream.
- Garlic powder.
- Black pepper.
- Any dried herbs to taste.
Mix the ingredients in any proportion to taste. If you want to season pasta with this sauce, mix it with grated hard cheese and add it to freshly prepared pasta.
Mustard variant
Mustard sauces can be found everywhere, and are most often served with seafood, chicken or fast food. They go especially well with french fries, successfully replacing the usual ketchup.
To make you will need:
- 1 1/4 cups mayonnaise;
- A quarter cup of mustard (sweet);
- 1 tablespoon sweet paprika;
- 1-2 teaspoons of universal dried herb seasoning;
- 2 teaspoons grated horseradish;
- 1 teaspoon hot sauce (preferably Tabasco)
- 1 large clove of garlic, finely minced.
Mix all ingredients in a bowl. It is best to leave this mayonnaise sauce for a few hours to allow the flavors to blend. Store strictly in the refrigerator.
Variant with mustard and sour cream
This mayonnaise which is universal, includes many ingredients. Thanks to this bouquet of aromas, it is suitable for everything - hamburgers and fried chicken and also for salads. You can also add more or less of each ingredient according to your personal tastes.
This sauce is especially easy to make if you have leftover buttermilk from baking or pancakes. Buttermilk is substituted for sour cream in this recipe. Everything else is just added to taste. If desired, you can complement the dish with finely grated blue cheese.
Ingredients for the classic recipe:
- 1 st. sour cream or Greek yogurt;
- half a glass of mayonnaise;
- 1/8 teaspoon paprika;
- 1/4 teaspoon mustard powder;
- 1 teaspoon lemon juice;
- 1/2 teaspoon of salt;
- 1/8 teaspoon black pepper;
- 1 tablespoon finely chopped fresh parsley;
- 1 teaspoon chopped fresh green onions;
- 1/4 teaspoon dried dill (or a teaspoon chopped fresh).
In a medium bowl, mix sour cream and mayonnaise until smooth. Add other ingredients, adjusting the amount to your liking. Ready mayonnaise sauce should be stored in the refrigerator.
French fries option
Few people eat french fries or burgers without sauce with a rich taste. Most fast food lovers end up mixing equal parts ketchup and mayonnaise without thinking about coming up with more interesting flavor combinations.
The original mayonnaise sauce for potatoes includes the following ingredients:
- 1/4 cup mayonnaise;
- 2 tablespoons of ketchup;
- 1 teaspoon balsamic vinegar;
- 1/2 teaspoon ground black pepper;
- 1/2 teaspoon sea salt.
Mix all ingredients in a small bowl. Adjust their proportions to taste as needed. Keep finished product can be in a closed container for 3 days (in the refrigerator).
Classic or tartar option
Mayonnaise, pickles and lemon juice- everything you need to create homemade sauce which is perfect for adding savory flavor to all your favorite fish recipes.
Just mix the following products:
- 1 glass;
- 1/4 cup sweet cucumber pickle;
- 2 tablespoons fresh lemon juice.
Option garlic or aioli sauce
This product is somewhat different from the above in that it is desirable to cook it from scratch, and not use store-bought mayonnaise. Otherwise, the taste of the finished sauce will not be as rich. Take the following foods:
- 2 garlic cloves, crushed;
- 1 teaspoon of sea salt;
- 2 egg yolks;
- 1 glass of olive oil;
- 1 tablespoon lemon juice;
- 2 teaspoons whole grain mustard;
- 1 table spoon of water.
Stir in garlic, salt and egg yolks in a small bowl of a food processor until a smooth mixture is obtained. Without turning off the unit, slowly add the oil through a tube, beat until a thick mayonnaise is formed. Transfer the resulting product to a bowl.
Mix lemon juice and mustard and pour mixture into mayonnaise. Add water to taste. Cover the surface of the sauce bowl plastic wrap and place in refrigerator until serving.
There is no more controversial and at the same time more popular sauce in the world than mayonnaise. Whatever it was, homemade mayonnaise clearly outperforms its industrial counterpart. No, not even that. He simply sends him to the knockout. The times have long been forgotten when the reluctance to make homemade mayonnaise was due to the alleged complexity of the process, when it was necessary to separate the yolks from the proteins, make the yolks the same temperature with vegetable oil, intensively mix the mass, pouring oil into it in a thin stream, etc. It's not really that complicated a process, but it's been a lot easier since people started getting immersion blenders.
Moreover, the world of mayonnaise is so wide that it is simply contraindicated for a lover to explore the world through food to refuse this product. In addition to simple, basic mayonnaise, which you can cook on ordinary mustard of different spiciness, on whole grains, use lemon as an acid, different types vinegar or balsamic, vegetable oil, olive oil, blends and so on - a good variety, isn't it? - there are a lot of sauces that are based on mayonnaise in their essence. Garlic spicy aioli, wonderful tartare to fish dishes, remoulade ... Besides, try adding anything to mayonnaise. For example, I added wasabi powder and it turned out great! And what kind of mayonnaise is obtained if you add powdered chopped porcini mushrooms to it! .. Well, let's get to the recipes already?
There will be 4 of them: the simplest and quick mayonnaise whole egg, milk mayonnaise, aioli and wasabi mayonnaise.
1. The easiest and fastest whole egg mayonnaise.
I specifically do not give a recipe for that mayonnaise, where the oil is in a thin stream ... My basic version is simple, prepared with a submersible blender, from a whole egg, and the temperature of each ingredient here does not matter in the slightest.
1 egg
200 gr vegetable oil
2-3 tsp lemon juice/vinegar
1-1.5 tsp any mustard
salt pepper
Crack an egg into a glass from a blender or into half liter jar so that the yolk remains intact. Pour all the oil on top. With a blender, “step” on the yolk and start punching through the mass, without moving the blender for the time being. When you see that the mass successfully emulsifies and becomes thick, move the blender up and down to achieve a uniform sauce. Remember that the less oil you use, the less thick the mayonnaise will be.
When the emulsion is ready, add mustard, lemon juice and spices to taste, and mix until smooth / blend again.
This mayonnaise is prepared without eggs, and tastes very similar to the mayonnaise that we used to sell in small 250 ml jars, which were called mayonnaise. Its texture is thicker and denser than that of the first mayonnaise.
70 ml milk
140 ml vegetable oil
1 st. l. lemon juice/vinegar
1 tsp any mustard
salt pepper
In this case, it will be better if you use milk and butter at approximately the same temperature. The cooking process is similar to the previous one: mix milk and butter, pierce with a submersible blender until an emulsion is obtained, season with salt and pepper, add acid and mustard.
3. Aioli sauce.
Aioli is very famous and popular. Most of all I like it with young garlic - no better than the sauce to fried shrimp!
160 ml vegetable oil
1 egg
2-3 s. garlic
1-1.5 st. tablespoons lemon juice/vinegar
1 teaspoon of any mustard
salt pepper
Prepare a simple mayonnaise, and then add crushed or minced garlic to it. It is better to let the sauce brew for a couple of hours.
4. Wasabi mayonnaise.
very interesting and spicy sauce. Good with fish and meat. smeared them snack cake from zucchini pancakes- it came out really cool. Try it!
200 ml vegetable
1 egg
1-2 tbsp. l. wasabi powder
1-2 tbsp. l. boiled water at room temperature
1.5 st. l. lemon juice/vinegar
salt pepper
Dilute wasabi with water to a homogeneous paste-like state. Make a plain mayonnaise by adding wasabi paste to the buttered egg before emulsifying. Then season the mayonnaise with acid, salt and pepper to taste. The amount of wasabi can vary depending on the spicy taste.
Bon appetit!
Mayonnaise is a very popular product on our table. But there are others no less delicious sauces, which are prepared on the basis of mayonnaise. We have collected for you the recipes of the most popular and simple sauces which can be easily prepared at home.
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Sauce "Garlic"
For cooking garlic sauce based on mayonnaise, we need ready-made homemade mayonnaise, garlic, herbs (dill or parsley) and salt.
Ingredients:
100 g homemade mayonnaise
3-5 garlic cloves
1 st. l. dill
a pinch of salt
Add finely chopped garlic to the mayonnaise. In the same way, finely chop the greens and add to the mass along with a pinch of salt. Mix well and send to brew in the refrigerator in glass jar with closed lid for half an hour. This sauce goes well with fried eggplant or zucchini with tomatoes, as well as baked potatoes.
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Tartar sauce"
The classic cold sauce of French cuisine is traditionally made from hard-boiled egg yolk, herbs and vegetable oil. Sometimes adding capers, pickled cucumbers, onion and other greens. At home, you can cook a simplified "Tartar", which is based on mayonnaise.
Ingredients:
1 tsp capers
½ st. pickled cucumbers
2 tsp Dijon mustard
2 tbsp. l. green onions
2 tsp lemon juice
salt and ground black pepper to taste
Mix mayonnaise (homemade), finely chopped onions, capers and pickled cucumbers until smooth, add mustard, salt, pepper and lemon juice. Mix and chill in the refrigerator. Serve this sauce with fish and seafood dishes, roast beef, cold roasts.
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Sauce "Wasabi"
Prepared sauce based on Japanese horseradish - wasabi. Due to the high cost of this green horseradish, many restaurants outside of Japan make it based on regular horseradish, adding spices and food coloring. Therefore, when buying such wasabi in a supermarket, you should not count on its excellent quality.
Ingredients:
2-3 tbsp. l. wasabi
Just add wasabi to mayonnaise. If you like it spicy, add more, if you prefer a less spicy sauce - just one spoon is enough. Mix everything thoroughly in a glass bowl and refrigerate to cool. Can be served with fish dishes and salads.
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Sauce "Mustard"
Mustard is said to increase appetite and improve digestion. And it is also perfect for those who want to lose weight, as it contains substances that break down fats. Mustard-based sauce should be stored in a cool and dark place, otherwise it will lose its taste and aroma.
Ingredients:
1-2 tbsp. l. French grain mustard
salt and pepper to taste
Add 2 tbsp to homemade mayonnaise. l. grainy mustard. Salt, pepper and send to the refrigerator to brew. This sauce goes well with grilled dishes, in particular with chicken.
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Hot chilli sauce
Red pepper has a strong spicy aroma and a sharp, and sometimes even burning taste. Having contraindications to the use of spicy dishes, it is better to refuse such a sauce. By the way, the burning sensation from pepper is removed not with water, but with milk. Well, this is in case you cut the pepper with a knife, and do not use the finished pasta.
Ingredients:
2 tbsp. l. chili paste
Homemade mayonna must be combined with chili paste. If you want to get more spicy sauce, you can add 3 tablespoons of pasta. To get less savory option, 1 spoon will suffice. The sauce goes well with grilled dishes.
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Sauce for burgers
When we buy a burger at a fast food restaurant, we usually go with the popular barbecue sauce or sweet and sour. At home, such a sauce can be prepared on the basis of mayonnaise.
Ingredients:
2 tbsp. l. tomato ketchup
1 tsp chili paste
a handful of olives
Mix mayonnaise with pasta and ketchup, add finely chopped olives and paprika, mix well and let it brew. Such a simple sauce goes well with hamburgers, which, by the way, can also be prepared at home.
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Sauce with herbs
The sauce, prepared on the basis of mayonnaise and herbs, is perfect for cold fish dishes and meat appetizers.
Ingredients:
lettuce
parsley and dill
tarragon
1 st. l. vinegar
Rinse lettuce and spinach leaves and boil well in boiling water for 2-3 minutes. Cool, then finely chop and add 1 tbsp. l. ready greens for mayonnaise. Add salt and vinegar to taste.
Do not forget that mayonnaise and all sauces prepared on its basis are very high in calories!
