Hand blender for mayonnaise

[Irgata]

Irgata, Irisha, I always use Red Price oil from Pyaterochka. And chicken eggs. But either the oil is "badyazhat", or the chickens are eating something wrong, there are sometimes punctures. But even the liquid, if it worked out, or stratified, I never throw it away. Whisk before use and mix in a salad. (I save ...).
Oh. something I'm not in the subject.

[Tashenka]

Tashenka,

And what kind of oil I have not had for so many years. From extra virgin olive to golden seeds. Chicken eggs too. The result is the same)).

[Nata]

Nata, but you do everything else (and not only in the kitchen) well! Well it, this mayonnaise.

[Tashenka]

Tashenka,

Yes, I'm laughing at that)). How much I fought with biscuits in due time. And that's all. Then something grabbed and now even with closed eyes. For several years I have been trying to turn the tide with mayonnaise)).

[Nata]

Nata,

poke me into your biscuit. With him, my friendship does not work out in any way ...

[Tashenka]

Tashenka,

Just read everything there carefully.

Sponge cake (recipe for catering establishments, 1955) + lemon / orange version (Scarecrow)

Cake "Classic" (biscuit and cream) (Scarecrow)

[blender Brown 600W turbo]

I read with surprise that mayonnaise is not working. I have blender Brown 600W turbo since 2006 and since then I have not bought mayonnaise. The recipe is written in the instructions for the blender. I've got mayonnaise over the years ALWAYS!!! I don't heat anything, everything is from the refrigerator, the egg is only whole and only store-bought, whatever oil I have not used (refined sunflower) ... Even sometimes I replace the egg with milk, if there are no eggs, and everything always works out !!!
I beat the blender with my foot only in my own glass, then close it with my own lid and keep it in the refrigerator.

Classic technology of preparation of mayonnaise

Until the yolk-mustard is beaten into a fine bubble mixture, pour oil early. Add oil in literally the thinnest stream, almost drop by drop. The acidic component is added after adding the oil.
An important caveat: old mustard may not emulsify! And the mayonnaise won't churn.

[Marina ま り な]

Marina ま り な, but how do I get mayonnaise when everything is in a glass at once ??? Everything was added to the glass at once, I put my blender leg down and ... oops! everything is whipped !!! And without mustard!
So not everything is so categorical.

[svetta]

svetta, I myself am surprised when it does not work out. 3-4 times, but it was like that, although I make mayonnaise regularly.
When done in Fillet with the help of an emulsifying disc, there were never any punctures. Truth made only on yolks. But, as soon as I saw the technology of cooking with the “leg”, I began to cook using it. Blender is also a retired Brown.



Nata,

Everything was added to the glass at once, I put my blender leg down and ... oops! everything is whipped !!!

I still do it.

Until the yolk-mustard is beaten into a fine bubble mixture, pour oil early. Add oil literally in the thinnest trickle, almost drop by drop. The acidic component is added after adding the oil. An important caveat: old mustard may not emulsify! And the mayonnaise won't churn.

Everything is exactly the opposite. Absolutely!
Pour vinegar or lemon juice, salt, sugar, mustard into a jar, break whole eggs and top up with oil to the very shoulders. Then I put, sorry, my foot on the eggs and turn on the blender. Mustard is often stale, we don't eat it like that, I only take it for mayonnaise, at first it can live in my refrigerator for a long time, then I put it in the freezer. No thin streaks and other dances, but classic mayonnaise always turns out.
But with different diets options have not yet worked out, such a density does not work out and stratification happens. :-)

And yes, I take any oil, more often budgetary, I often mix it with various unrefined. Store eggs only.

[Natalia]

Natalia, I read somewhere that eggs can "work" like that, and it does not matter, home or store eggs. Not spoiled, ordinary eggs, only very fresh.
Somewhere in some discussion (not here) I read that mayonnaise did not work out on familiar products. The lady made it again using the same products, only the (store) egg was taken from another batch, previously purchased. And everything worked out! Like this.

[OgneLo]

OgneLo in half an hour of maeta you can cook a lot of things, all the charm so that without dancing with tambourines, 30 seconds. shuffle your foot and you're done.

Maybe the problem is that the egg is from the fridge and the butter is at room temperature?

The last time everything went awry, the blender is new - Element El Stick pro EW08PW instead of Boshik. His leg shape is different, it already sticks to the bottom. And I changed the oil.

The recipe is usual: two eggs in my own glass of a blender, put my foot so that the yolks under the knife, plopped the mustard, poured half of the oil, pressed the turbo button, emulsification began (white worms crawl from under the knife). After 15 seconds, she raised and lowered her leg a couple of times, topped up the remaining oil, vzhiknula, added lemon juice, vzhiknula. All.

It used to be either / or: either an excellent mayonnaise gets lost, or turns into a slurry. And it took a long time to beat with a Boshik, for several minutes. That is why it burned out in the end.

About mashed leg. I was very fired up, fortunately my neighbor had a polaris blender with this pribluda. She doesn't use it. This leg turns slowly and the puree does not turn into a paste. It is cool to cleanly mash the potatoes, but it is more convenient with a crush, faster and less dirt, and it is better to beat with a mixer at low speed. In general, in a blender, this pribluda is of little use to me.

[Marina ま り な]

Pour the oil early until the yolk-mustard is whipped into a fine bubble mixture.

Marina ま り な, and if the recipe is without eggs and mustard at all ... I did it in broth from canned peas, I did it in Korean broth from canned carrots, everything worked out

Maybe the problem is that the egg is from the fridge and the butter is at room temperature?

This is the only way I've been whipping for 13 years, I never warm up anything in advance. Everything works out.
But first I pour the butter up to the mark, then everything else immediately into the glass and whisk.

[svetta]

svetta, show your recipe.

Maybe the problem is that the egg is from the fridge and the butter is at room temperature?

On the contrary, my oil is always cold (I only store all the oil in the refrigerator, except for sealed tin cans), but eggs can be cold and at room temperature - I just sometimes take them out of the refrigerator, and I do not make mayonnaise right away.

I put everything at the same time and butter, and an egg, and mustard, everything. All from the refrigerator. Beat always, with any blender. Sometimes it turned out a little liquid, changed the oil and everything is ok.

[svetta]

svetta, show your recipe.

The recipe from the instructions for the blender.
the oil grows. raffin. 200 ml
whole egg 1 pc.
salt 0.5 tsp (under the knife) (I use extra, it needs a little less)
sugar 1 tsp
vinegar 9% 1 tbsp. l. (* = 1 tbsp. L. Lemon juice, = on the tip of a knife lim. To-you)
mustard optional (I like French, grains)

[Perfect mayonnaise in 30 seconds!]

At one time there was a gorgeous forum of Karina. Well, I think many people know her. Now this forum does not exist, alas. I copied something to myself. Mayonnaise in particular.
read, can anyone use the cooking method. The author of the post is not Karina, but one of her forum users. I don't remember the nickname.
I copied her entire post.

Perfect mayonnaise in 30 seconds!

I beg your pardon, but I could not name the post less pretentious ...
This recipe was shared by my friend, and I responsibly declare that I did not make or eat the best mayonnaise!
Judge for yourself!

1 raw fresh egg COLD (or 3-4 quail)
200 ml of vegetable (NOT extra virgin olive) oil, COLD
2 tbsp. l.lemon juice
a pinch of salt
1 tsp mustard (optional)
submersible mixer (for puréing)
- gently break the egg into a glass from a submersible bowl (or into a tall narrow vessel)

- pour in cold oil (hold it for 10 minutes in the freezer), lemon juice and salt

- insert a submersible mixer into the glass to the very bottom and at low speed, trying not to move the mixer, beat for a few seconds until the egg turns into a homogeneous mousse (5-6 seconds)

- then start moving the mixer up and down, continuing to beat the mixture at low speed

- in 20-30 seconds you will have the ideal density and consistency of mayonnaise.
While I was surprised, my husband tried the sauce and yelled: "Do you remember?! .. In Corsica, lobsters were served with just such a maonnaise, and did not want to share a secret with you?! .." I remembered, it is true: in the north of the island, in a village Centuri, famous for its lobsters, we were served delicious mayonnaise, and when I started asking about the secret, I was very reluctant to say that there was a whole egg and olive oil, which had to be beaten together. Naturally, I tried to make it at home, but it didn't work out that way. Because I whipped it with a whisk and not cold.
And the little chest just opened!

2 tbsp. l. lemon juice

Greedy ones! :-)
I squeeze almost dry a whole lemon weighing 100-120 g into a can of mayonnaise with two eggs and almost half a liter of butter. If I take oranges or tangerines, and they are not so sour, then I will add almost double the juice.

Store-bought chemical 9% vinegar is harmful byaka, it is suitable only for technical needs.

Blender "Philips" (white if it is important), made for the first time, it turned out right away.

So not everything is so categorical.

I totally agree. I make a whisk (with a mixer, of course) according to the classics: yolk (or egg) + salt + vinegar (I do not like lemon flavor) + mustard (optional, no way), beat a little and pour a little oil, beat it again, how the emulsion is obtained, so Slowly add oil and beat on. Somehow not for long. Then you can add what is still missing: pepper, sugar, something spicy ... It depends on why.
But somehow they were confused in one culinary show, like, with a foot - it's easier. Looked - tasted, translated the products. Again. Again marriage. But then I didn’t guess to whip this white slurry with a whisk, maybe it would work ...
And not so long ago, they were again led astray in a thread about Kenwood: craftswomen whip mayonnaise (and cream and proteins) in a small multi-chopper. Mayonnaise didn't work out for me again ...
Obviously something with the hands. Or head.

Shop chemical 9% vinegar is harmful byaka, it is suitable only for technical needs.

In stores now, not only table vinegar, there are also decent, expensive and smelling good - once. And the myths about the great harm of alcoholic vinegar are clearly exaggerated - two.
But this is someone who will convince himself of what, I will not undertake to overpersuade.

[svetta]

The author of the question made a choice long ago and left. And the discussion is actively continuing, although there is a special topic and these discussions there would be useful to many. Although the question of how to make mayonnaise was raised there many times
I don't know, but I agree with svetta, and with Crown, but I do not produce any separate, step-by-step, and preheat or cool products. The egg is always cold from the refrigerator, butter from the table at room temperature. First, the egg, salt, sugar and add butter. I try lemon juice, but if there is no lemon on hand, then apple cider vinegar. Mustard 1/2 teaspoon French, and 0.5 teaspoon hot. Mustard is also not always fresh, I buy only for mayonnaise and marinating meat. I stick in my leg, zip and it's done. If you need a rare mayonnaise, when whipped I add water and zip again. if you need a thick one, then I do not add it.
svettaThe recipe in Brown's instructions goes back to the 80s, a standard recipe. Only in some sources 200 ml of oil, in others 250. I add 250 ml.
I also tried different oil, but only refined. And only store eggs.
I ALWAYS made such a mayonnaise with a whisk mixer and a Brown blender with a cup leg.But another blender, with a flat leg shape, did not want to knock down mayonnaise, it turned out to be a delamination. But if she added an egg, she could have saved.

In stores now, not only table vinegar, there are also decent, expensive and smelling good

The point is that it is an excellent alternative to technical vinegar, flirtatiously covered by the signboard "dining room". :-)

And the myths about the great harm of alcoholic vinegar are clearly exaggerated - two.

This is not a myth, alas and ah!
It is enough to show simple curiosity, dig up history, ask how other countries relate to this. Now there is just a sea of ​​available information.
But I agree, boom to consider me a lobbyist for wine and apple vinegar. :-))

[Crown]

Crown, Well, so why, if vinegar, then necessarily table vinegar? Anything that is not lemon juice, then alcoholic vinegar?
(And I know how to dig, and I can distinguish why they create a negative attitude towards cheap products. But once again, convinced people are not in my element.)
Let's agree on good wine or natural apple cider vinegars.

[NatalyaB]

NatalyaB,

KroNa, Well, so why, if vinegar is immediately available, then necessarily a table vinegar?

Because in the recipes, especially the old ones, they write about the good old 9% table vinegar, and if you haven't noticed, then I also write exclusively about it -

Store-bought chemical 9% vinegar is harmful byaka, it is suitable only for technical needs.

Apple or wine is usually 6%, and are called accordingly: apple, balsamic, etc.

and I can distinguish exactly why they create a negative attitude towards cheap products.

But this is not for me, on the contrary, I actively use cheap flour for baking and recommend it to the rest, I wrote a couple of posts above about the budget oil. So go by. ;-)
The high price is not directly related to the quality of the product.

But this is not for me

Yes, not to you, of course, but to marketers.

Because in recipes, especially old ones, they write exactly about the good old 9% table vinegar

And there was no other. No, in the southern regions it was wine, but it had a smell - I would not wish any mayonnaise. And it was not strong, it was pickled right in it almost without water. Well, this is where I've been.

[NatalyaB]

NatalyaB,

And there was no other.

Here!
That is why I am writing about "digging history", but now we have a choice. :-)

[Irgata]

Irgata, Oil is always the same, Oleina. It never happened that it didn't work out, and judging by the descriptions we are doing everything wrong (egg, salt, pepper, lemon juice or vinegar, mustard, sugar, a little oil - I mix it all together at once, and the mixture thickens and whitens instantly, and then I bring the required volume with the amount of oil). I'm sure the secret is in the blender. When I did all this with a combine, I needed a large amount of food and more time. A lot of the product remains on the equipment, then it is all washed, in short - not that. You just need a leg for a small portion. Mayonnaise is made several times a year (my husband makes it for his signature salad), so I think I should spend 200 UAH on a toy or take something more serious. Until NG, there is time to choose. Let them enjoy the kitchen appliances as a gift



gawala, but now sports interest has woken up to do perfect mayonnaise in 30 seconds... I didn't like the homemade olive mayonnaise, but once they ate very tasty, also in a restaurant. Maybe this is it?



nila, I did not leave, I look into the topic when there is an opportunity. I haven't made a choice yet, when I decide - I will definitely unsubscribe. I also plan to take a walk to a Comfi-type store to see it live. But this must be done alone so that the husband does not suspect

Everything was added to the glass at once, I put my blender leg down and ... oops! everything is whipped !!! And without mustard!

how long ago on the forum it was shown and told, but under the classic music
but oil rarely fails

but the oil rarely fails

Here I have today, for example ...
Two years ago, everything was fine, but today ... The first time like this. Probably read a lot and the hand trembled.

So I didn't get lost today. Added milk, as advised above, nope ...decided to add a second egg, poured it into another glass, oops ... the lid falls out. This is me mayonnaise with a closed leg vzhikal))))))
Whipped without a lid))))

I, too, have been making mayonnaise with my foot at maximum speed for several years now - the spoon is worth one grandmother let me try her mayonnaise, to which she adds several grams of whiskey instead of vinegar and lemon juice. Sometimes, at the request of the grandchildren, ketchup is also to taste. It turns out very interesting and tasty.

We didn't get accustomed with lemon juice. I do it mainly with rice vinegar. And I also often add grated garlic to the finished mayonnaise and “walk through” with my foot again.

blender leg

And where does the classic technology, in which whisk is whipped?

and if the recipe is without eggs and mustard at all

and what does the alternative recipe have to do with the classic?
Both questions are rhetorical.

I do it in 7605, according to the instructions, on the yolks, with a skirt with oil and acid (after oil) supply through the hole in the pusher. Flavoring components are added last, although salt and sugar can be added at the beginning. This is more convenient for me, since I do not need to hold the motor with my hands and do not need to hold down the button.

Mayonnaise
Ingredients:
- 2 egg yolks or 1 large egg
- 1 teaspoon of mustard
- 1 teaspoon of vinegar
- 200 ml of vegetable oil
- Ingredients must be at room temperature.
Place the emulsifying disc in the bowl on the accessory holder. Place egg yolks or eggs, mustard and vinegar in a bowl. Gradually add oil through the feed hopper onto the emulsifying disc. You can pour oil through the hole in the pusher.

With a blender leg, I often make a sauce from a mixture of acid-oil + additives. I do it in a very narrow glass so that the leg just stands up.

To all
I gave an example of cooking a classic version. For those who are interested in the differences resulting from the use of different kitchen appliances. In what way and from which specific ingredients to prepare the sauce is everyone's personal business.

with rice vinegar

sistra!

Do you want to strike on the spot?
Without any tricks, I beat the mayonnaise according to the classic recipe with a fork in a half-liter jar. I laid everything at once, poured it into a jar and in a circular motion for 5 minutes.
No, I also beat it with a blender with my foot. She also pledged everything, poured a little up and down and you're done!

[Olya]

Olya, you were told that it is a classic whisk, which means that you are not a classic!
And that before there was only a whisk and there were no blenders, no one will remember.

I still don't know how to use a whisk. And with a fork for two times!

yours is not a classic!

The fork is the progenitor of the corolla, to some extent!

[svetta]

svetta,

And that before there was only a whisk and there were no blenders, no one will remember.

They took it off the tongue! Whisking mayonnaise with a whisk is already an anachronism. :-)

Whisking mayonnaise with a whisk is already an anachronism. :-)

and what is that? Here the submersible has broken down, and in the house there is only an ancient GDR mixer with two whisks. Maybe someone remembers)))
Perfectly mayonnaise is whipped with such a mixer with only one whisk so that it rolls in one direction. Here

I also love whisks. I only beat the mayonnaise for them, and the biscuit is better, it does not settle when you mix the flour. Now there are very good hand mixers, also the Gdrovsky mixer is still lying around in the country, the engine is running, only the socket for the nozzles is cracked. This technique was

Perfectly, mayonnaise is whipped with such a mixer with only one whisk so that it twists in one direction.

Why just one? With such a mixer, I beat it with two whisks. Even in a glass, even in a mug, even in a deep bowl.
---------
In general, I read it, read it ... The methods are different, the gadgets are different, for some it is whipped up, for others - no, while for others this method and gadget - with a bang. And everyone is sure that his method is the most correct, and if you do this, then everything will work out.Others consider their methods to be correct, and they are surprised that this does not work out for someone.
Unpredictable product. Eh! ..

Why just one?

the second died ...

the second died ...

Well, well, well, I must have served well.

served well

faithfully and truly. There are bowls and the motor itself with one whisk. It's a pity to throw it away. Veteran)))

Unpredictable product. Eh! ..

There are many secrets in the world!
I had a case, a friend saw how I famously make mayonnaise with my foot and wanted to do the same. Together we went and bought her the cheapest blender in the shop around the corner. I come to visit next time, she gloomily shows me something liquid and incomprehensible, they say, you advised me a bad blender. I take the same butter, the same eggs, knock it down before her eyes in a few seconds! I let her knock down the next batch. He knocks down with a bang and still DOES NOT UNDERSTAND why she ruined a bunch of products without me. She says she did the same. Since then, not a single misfire.