Homemade mayonnaise recipe from Ector. Hector Jimenez-bravo told us how to make delicious homemade mayonnaise
Hector Jimenez-Bravo
Photo: instagram.com/hectorjimenezbravo
If you prepare healthy homemade mayonnaise according to Hector Jimenez-Bravo’s recipe, you won’t have to worry about cholesterol or harmful synthetic substances that get into your body with store-bought sauce.
Homemade mayonnaise from Hector
Ingredients:
- 1 raw egg
- 1 tsp. mustard powder
- 150 ml refined vegetable oil
- 50 ml olive oil
- juice of 1 lemon
- 1 g cayenne pepper
- 2 tsp Sahara
- 1 tsp salt
Recipe:
- Break a raw egg into a blender bowl.
- Add salt, mustard, sugar, cayenne pepper and olive oil.
- Place the whisk of the blender against the bottom of the bowl so that the mayonnaise is whipped evenly, and start whisking.
- When all the products are well mixed, begin to gradually pour in the sunflower oil, without stopping whisking.
- After adding half the volume of oil, set the rest aside.
- Whisk until the sauce begins to thicken.
- Pour in lemon juice, beat.
- Gradually add the rest of the oil.
Tips for preparing and storing homemade mayonnaise from Hector:
- Classic mayonnaise only contains yolks, but you can also use a whole egg.
- Good mayonnaise can only be made from foods at room temperature.
- Lemon juice can be replaced with vinegar (3 tablespoons).
- How fresh food, especially eggs, the longer the mayonnaise will last.
- Mayonnaise should be stored tightly closed.
- You need to scoop mayonnaise with a clean spoon, then it can be stored in the refrigerator for up to two weeks.
- Oil must be added to mayonnaise gradually, otherwise it will separate.
- Beat the mixture in a blender at high speed.
Let us remind you that we previously shared. The website "Today" also wrote:
Homemade spicy mayonnaise from Hector Jimenez Bravo
I suggest you try Hector’s very cool mayonnaise. Usually you need yolks to make mayonnaise, but Hector suggests using the entire egg. This is what captivated me, it became interesting. This is the second time I have prepared this mayonnaise - it turns out very thick, tasty, and spicy. In general, try it! You can use this mayonnaise to prepare salads, bake meat, fish, poultry, vegetables, etc.
Ingredients:
- egg - 1 pc.
- olive oil - 50 g
- Refined sunflower oil - 150 g
- salt - 0.5 tsp.
- mustard (dry) - 1 tsp.
- sugar - 1-2 tsp.
- ground hot pepper - 1/3 tsp;
- lemon juice - to taste
Preparation:
All products should be at room temperature. Break the egg into a glass for an immersion blender. Add salt and dry mustard on top (you can also use ready-made mustard). 
Carefully pour in 50 g of olive oil (if you don’t have olive oil, you can use one sunflower oil, I prepared it both ways), add hot pepper. 
Lower the immersion blender to the bottom and turn it on at the highest speed. Do not move the blender until the ingredients are combined. Then, without ceasing to beat, pour in sunflower oil in small portions. Raise the blender slightly. Beat until the mixture thickens and turns light in color. I used less than 30 grams of oil, and the mayonnaise already became very thick. 
Next, add sugar and lemon juice to taste. Also use a blender to mix everything. 
Transfer the mayonnaise into a clean, dry jar and screw on the lid. You can store it in the refrigerator for 1 week (as Hector claims). I can’t let it sit for a week - the mayonnaise is delicious, my family puts it on bread.
Bon appetit!
Mayonnaise is far from the best diet sauce, even let's say not the most useful. But in view of the fact that the day after tomorrow (and we can’t do without salads and snacks with mayonnaise) festive table), we will not bypass it.
Mayonnaise is different from mayonnaise! Cooked at home, from fresh eggs and vegetable oil mayonnaise is a completely different matter. We have selected 5 mayonnaise recipes so that you have plenty to choose from (yes, this sauce can be very diverse).
And here are more secrets of making mayonnaise from Hector-Jimmenes Bravo, which one shared in one of the programs “Everything will be good” on the STB television channel:
- Classic mayonnaise only contains yolks, but you can also use a whole egg.
- Good mayonnaise can only be made from foods at room temperature.
- Lemon juice can be replaced with vinegar (3 tbsp.)
- The fresher the food, especially the eggs, the longer the mayonnaise will last.
- Mayonnaise should be stored tightly closed.
- You need to scoop mayonnaise with a clean spoon, then it can be stored in the refrigerator for up to two weeks.
- Oil must be added to mayonnaise gradually, otherwise it will separate.
- Beat the mixture in a blender at high speed.
Classic mayonnaise "Provencal"
You will need:
- egg yolk - 1 pc.,
- vegetable oil - 150 ml,
- sugar - 5 g,
- salt - a pinch,
- mustard - 1 tsp,
- lemon juice - 2 tsp.
How to cook:
Beat the yolk with salt, sugar and mustard with a whisk or mixer. Continuing to beat, add vegetable oil in a thin stream. Beat the mixture until it becomes thick. Then add lemon juice and beat a little again.
Milk mayonnaise without eggs
You will need:
- 150 ml milk 2.5%
- 300 ml sunflower oil
- 2-3 tsp. mustard
- 1 tbsp. l. lemon juice
- salt and sugar to taste
How to cook:
Pour milk at room temperature into a blender container. Add sunflower oil and beat with a blender until a thick emulsion is formed. Add salt, sugar, mustard and lemon juice to the finished mixture and beat for another 5 seconds.
Vegetarian mayonnaise
You will need:
- 300 ml odorless vegetable oil
- 150 ml soy milk
- 1 tbsp. spoon of prepared mustard
- 3/4 teaspoon salt
- 2-3 tbsp. tablespoons lemon juice (or vinegar)
- 1/2 teaspoon sugar
How to cook:
Mix milk and butter in a bowl. Blend with an immersion blender for a few seconds to form a smooth emulsion. Add salt, mustard, lemon juice and blend again at high speed. Now all that remains is to add sugar and spices.
Mayonnaise from quail eggs
You will need:
- 6 quail eggs
- 150 ml sunflower oil
- 0.5 tsp. salt
- 0.5 tsp. Sahara
- 0.5 tsp. mustard
- a pinch of black ground pepper
- 1 tbsp. l. lemon juice
- greens to taste
How to cook:
Mix eggs, salt, sugar, mustard and pepper and beat with a blender for a minute. Then add sunflower oil a little at a time until the mayonnaise thickens. Add lemon juice to the prepared mayonnaise, beat again and mix with herbs. Place the resulting mixture in the refrigerator to thicken.