Making mayonnaise

[ALL]

The fact of the matter is that I did not tear the blender leg from the bottom of the glass. Almost immediately, an emulsion began to form and rise up through the holes in the leg. But already after 10-15 seconds, like a bottle, the process freezes, a certain amount of almost ready-made mayonnaise is at the bottom of the glass. But there is still oil on top. And then already ALL (khan) no matter how much you beat the mixture.

I have been making homemade mayonnaise for a long time, I have provided the recipe for my relatives and friends. I would very much like to make mayonnaise in a lazy version (so as not to pour oil in a trickle).
Incoming - Philips 1372 blender, heel diameter 6.5 cm.
The question is - what to adapt to a container (glass) so that the leg sits in it so well? A native glass has a bottom diameter of 10 cm. I tried all the jars, vases, cups in the house - not the size. Can anyone have a ready-made version of the means at hand?

[ALL]

The fact of the matter is that I did not tear the blender leg from the bottom of the glass. Almost immediately, an emulsion began to form and rise up through the holes in the leg. But already after 10-15 seconds, like a bottle, the process freezes, a certain amount of almost ready-made mayonnaise is at the bottom of the glass. But there is still oil on top. And then already ALL (khan) no matter how much you beat the mixture.

panteracat,

Try reducing the amount of oil first.

... Can anyone have a ready-made version of the means at hand?

Lena! you have Epicenter, go there. there are so many tall plastic glasses. I picked myself 2 of different colors and sizes. for a penny. In the department of plastic dishes and wicker baskets and other junk.

[IRR!]

Who will always come to the rescue?

"Tell me, what's his name?" - IRR! ta-ta-ta-tarara! IRR!

Yes, we have these Epicenters, heaps, there are also ashans ... I will sink, I will joke ...

And what is the ideal gap between the wall and the leg?

[gopher]

And what is the ideal gap between the wall and the leg?

at the bottom half cm approximately and cone up. something like this. A gopher in the bank does and it turns out ... well ... also gopher, he has fast paws

Overwhelm with questions, so not stingy ...

There is such a jar 1L


The leg gets perfectly on the bottom. But the "waist" of the bank (and not only) expands somewhat. Could this be a problem?
And I like the can with its wide throat, even a man's fist will go

may well work out. need to try.

stylish jar

And I like the can with its wide throat, even a man's fist will go

and back? or so with a light bulb on his hand and walks?

stylish jar

Again, in Auchan, two years ago I took it. I thought the toad would strangle - 4 cans - 19 UAH. And now I regret that I took a little, it is sooooo convenient to preserve them in them - without a key - I put a rubber gasket, covered it with a lid, put on four brackets and here it is happiness.

No, hand, like Eeyore's donkey - comes in and out

No, hand, like Eeyore's donkey - comes in and out

no ... the donkey had a tail

That's because, damn, night snipersFuligans All used to neigh ...

I decided to experiment
Make "lazy mayonnaise" without mustard
Did not work out
Put an egg (fresh), 1/4 salt, 1 teaspoon granulated sugar. She poured 250 ml of oil.
Has it reached a dull white consistency and that's it !?
I threw another egg, a teaspoon of mustard - the same cloudy white mixture did not save the situation.
Has become a little oil - does not help
I washed the glass, "leg"
I put the next egg, a teaspoon of mustard, and a little bit of the previous mayonnaise.
Little by little I poured in all the oil - it does not save the situation
I put the glass in the refrigerator - the oil is oiled
What to do??
help me please

Anya,
What are you interfering with? Maybe the nozzle is wrong.

I saved mayonnaise like this: in a clean container, beat the yolk with my foot (preferably 2) + sugar, salt, mustard, then drop by drop, in a thin stream, butter. As soon as the mayonnaise starts to set (stray), slowly add the joint option. Everything will work out!

Anya,
What are you interfering with? Maybe the nozzle is wrong.

The attachment is the same - as I use throughout the year - only one leg - the same glass.
The same proportions.
Only now I tried it for the first time without mustard - and it must be so unsuccessful
Maybe of course it was impossible to be lazy without mustard

[Zvezda askony]

Zvezda askony, I think - mustard has absolutely nothing to do with it. If you immediately poured everything that you listed into the container, this is your mistake. First, everything except the butter is whipped until smooth, and the oil is poured after. And then at first slowly, in the sense of a thin stream, without ceasing to beat, and then as emulsification, you can pour it already normally. In general, I never adhered to, as everyone who could scared me at the beginning, that oil was poured almost from a pipette. And now pour as they say "on the machine."
I just don’t understand what is the “laziness” of this mayonnaise, why not make it as usual? Where is the overvoltage? The usual option, in my opinion, and so lazy nowhere.

Inusya
I did mayonnaise and poured oil into a glass first of all, and everything worked out ... At Zvezda Askony, a blender with a foot (submersible) means you don't have to pour it in a trickle .. And mustard also has nothing to do with it - I added mustard and vinegar for spice, and everything is great came out and nothing peeled off in the morning.
Girls, I'm completely confused ...

Once upon a time I made mayonnaise, it turned out well. Now the eldest son is still bothering to make homemade mayonnaise, but I don’t want something. But in my recipe there are eggs and boiled and raw it seems ...

Inusya
I did mayonnaise and poured oil into the glass first, and everything worked out ... At Zvezda Askony, a blender with a foot (submersible) does not have to be poured in a trickle ..

Well, yes, this is also possible, only in this case everything is necessary in turn, and so that with a blender it is "stationary", well, in the sense: put it and beat it without unnecessary movements and it immediately begins to turn into thick from the bottom. And then I just watched my friend whine that she was not working out. I tell her: "so, get on - show me how you are doing!" And she's undermined in life, she can't do anything without unnecessary gestures, she poured one, then another, began to beat, then remembered something, threw it, let's pour something else ... I looked at all this and say how could you still make children with such a fuss? ...

I always throw everything together and beat it with "foot" and always do it without mustard, everything worked out. But during the whole practice there were two failures. She gave a recipe to her friend, she used it successfully for several months, and once she used up a whole liter of oil and nothing happened. Can there be some kind of mowing oil?

Laziness lies in the fact that you put everything in a container at once, put your "leg" and - "whack" - "whack" - add additives - and that's it!
And in the usual version - a blender in one hand - a bottle of oil in the other.
For me, the lazy option is more convenient and easier.
I also took oil - "Avedov" - I buy mostly it.
But the testicles were of a different company. I sin on them. I will try to buy other eggs one of these days and try again

Maybe of course it was impossible to be lazy without mustard

I forgot to put the mustard a couple of times - nothing, it turned out, just a little bland, there was not enough spice.
Are you sure the eggs are fresh? 100%? Because I previously wrote how I made mayonnaise to a friend who assured me that the eggs (quail) were fresh and even showed the date, but the mayonnaise did not work out, but made everything from her own super good!

You can save a failed "lazy" and non-lazy mayonnaise like this:
We throw the yolk into another glass, put the blender on top, turn it on and slowly pour in the unsuccessful semblance of mayonnaise from above.All! Everything works out great.

The butter and egg mixed too quickly, you need to pull the blender leg up more slowly. And the eggs, I think, have nothing to do with it.

And also, I never follow the sequence of placing the ingredients - as the card lays down, I throw everything into a liter jar and beat it with Brown, now with the old Owl "Ros" mixer with a blender attachment, there have never been punctures (TTT)!

Still, I think that eggs play a key role in mayonnaise, that is, their whipping ability. After all, if you need to beat eggs for baking, no, no, and it so happens that they don't want to beat! I always buy good expensive eggs - the result is always excellent, but once I was greedy (there were few eggs left at home, there were frosts and I didn't want to go after them), I bought a dozen from Tavria and ... none of them was beaten!

I buy cheap eggs in Auchan - everything is beaten

Continuation of Santa Barbara. husband bought eggs (fresh - checked in water)
The same song is a cheerful chatterbox
She took out another bottle of oil. The company is the same - but in 2L packaging and made in a core city (it is not clear why - and) and the last three digits of the barcode are different.
Now I will try to do
New egg + mustard + new butter + salt + sand.
In thought - to put lemon juice right away - or not.
She even pressed the juice for such a thing.
The situation is out of control and I'm like a real scorpion trying to get my way

Anna, I put everything in at once, as I understood this is all laziness ..
Good luck, we are waiting for permission .. At 4 am, worrying about mayonnaise. A true scorpion. If something goes wrong

Anna, I put everything in at once, as I understood this is all laziness ..
Good luck, we are waiting for permission .. At 4 am, worrying about mayonnaise. A true scorpion. If something goes wrong

We are such scorpions! Experience because the shelf life of broken eggs, even fresh ones, is not infinite.
And the most important thing
We (me and Ken 724) him (mayonnaise .... POBEDD AND LI !!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!
It turned out !!!!!!!!!!!!!!!!!!!!!!
As they say - patience and work - they will grind everything! In this case, they will beat !!!!
Thanks to everyone who helped with advice, sympathy and just silent support!
I felt it and it was good support!

For those who are taking the first steps in the preparation of mayonnaise.
As you can see, everything is real.

We (me and Ken 724) him (mayonnaise .... POBEDD AND LI !!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!
It turned out !!!!!!!!!!!!!!!!!!!!!!

CONGRATULATIONS! Restlessness won !!

CONGRATULATIONS! Restlessness won !!

Thank you!!!!

stylish jar

What a pretty and comfy !!!! We must look for these in our hometown

Continuation of Santa Barbara. husband bought eggs (fresh - checked in water)
The same song is a cheerful chatterbox
She took out another bottle of oil. The company is the same - but in 2L packaging and made in a core city (it is not clear why - and) and the last three digits of the barcode are different.
Now I will try to do
New egg + mustard + new butter + salt + sand.
In thought - to put lemon juice right away - or not.
She even pressed the juice for such a thing.
The situation is out of control and I'm like a real scorpion trying to get my way

Greetings to all! I was looking for a recipe for mayonnaise without eggs, I found it on this site and immediately registered, since I have long wanted to learn how to bake bread - I will study it (by the way, advise where to go to newbies for a bread recipe, there is no bread machine, only a slow cooker)

From page 19 I took a recipe for mayonnaise without eggs. I did it a little differently, but it still had to work. But it didn't work out. Then I made it according to the standard recipe, which did not let me down, and again it did not work. After several experiments, I decided that it was the oil. In the recipe without eggs, the author used "Sloboda", I also have it. I began to study the information on the bank - it was written to keep in the refrigerator after opening, which I did not do. Maybe that's the reason. And since Zvezda Askony also changed the oil, I conclude that oil can serve as one of the reasons for the marriage. Now I don't know which oil to buy, please advise.

[julia21]

Greetings to all! Askony also changed the oil, then I conclude that oil can serve as one of the reasons for the marriage. Now I don't know which oil to buy, please advise.

julia21, welcome to the forum. what blender did you make submersible mayonnaise?
Multicooker also bakes gorgeous bread

[julia21]

julia21, welcome to the forum. what blender did you make submersible mayonnaise?
Multicooker also bakes gorgeous bread

Thank you!

I beat it with an ordinary mixer, not even very powerful. I always whipped them and it turned out without problems.

Or can you tell me in which section to find recipes for so far simple bread and so that it is suitable for a multicooker (otherwise I can search for a long time)?

Thank you!

I beat it with an ordinary mixer, not even very powerful. I always whipped them and it turned out without problems.

usual it is not that ... buy submersible. the most inexpensive, you will see what an excellent result will be

About bread. We have the pages on the left, where we are now with you, go up a little higher, column

New recipes
Yeast bread
Sourdough bread
Baking and pastry
Dough
Pastry with fillings
etc.

click on yeast bread and choose. there are so many things

usual it is not that ... buy submersible. the most inexpensive, you will see what an excellent result will be

About bread. We have the pages on the left, where we are now with you, go up a little higher, column

New recipes
Yeast bread
Sourdough bread
Baking and pastry
Dough
Pastry with fillings
etc.

click on yeast bread and choose. there are so many things

I can imagine And an inexpensive submersible for what else is suitable? What is the difference from expensive? I'm not very good at technology. If you buy, then I want to know what else is useful, so that not only for the sake of mayonnaise. And inexpensive is it within what limits for a reference point?

Thank you very much for the tip, I will study !!

I can imagine And an inexpensive submersible for what else is suitable? What is the difference from expensive? I'm not very good at technology. If you buy, then I want to know what else is useful, so that not only for the sake of mayonnaise. And inexpensive is it within what limits for a reference point?

inexpensive, it's for 8 bucks. And what else do you want him for, I shurud them the dough for pancakes, so that without lumps, mashed soups. But, if only mayonnaise, then believe me, for this it is worth spending so much

[Girls]

Girls, good day!
I read the whole topic with pleasure.
Got a lot of useful things.
I will try your varieties.
In turn, I want to share my experience.
I have been making mayonnaise for over a year using this recipe:
400 ml plant. oils
2 whole eggs
1 tsp salt
1 tsp Sahara
2 tsp "Russian" mustard (only Vinharchprom Vinnitskaya !!!)
2 dec. l. vinegar or lim. acid
On the lazy principle: put everything together in a blender glass (in the order as written) from a hand blender.
I have Phillips Kukin with one speed)))
As the girls wrote, I try to grab all the ingredients with my foot, for which I put them as close to each other as possible.
Further in the text.
All other additives are to taste.
This is Raya's recipe from the Mad Bees forum, for which many thanks to her.
For the sake of fairness, it should be said that a couple of times I did not succeed in it!
Oil, vinegar - at room temperature, eggs, mustard - from the refrigerator.
The mayonnaise turns out to be a thick, salad-like consistency (you don't need to dilute and you can't cut it with a knife !!!)))

I always did it on ordinary chicken eggs, but here in the refrigerator I found unadorned quail. Well, I think I'm going to play a super-duper dietary non-allergenic mayonnaise ... In short, my mayonnaise did not come out. : nea: Even the subsequent alteration on a regular egg with the addition of a liquid quail suspension was not successful. I will not experiment any more. It turns out on a regular egg and great. "They do not seek from goodness"!

In general, it turns out on quail in the same way as on chicken eggs. Sometimes I buy quail eggs especially for mayonnaise.

I read about the freshness of eggs and was horrified. I have never seen eggs with a film the size of 1 or 5 kopecks! Does this mean that I always buy stale eggs? Or are the dimensions not quite accurate? The smallest was with 10 kopecks, but usually more so ... I tried to shove into the water.Not a single blunt end rested on the bottom. And how will it stop, if there is air and, according to all the laws of physics, this end should be at the top?
In general, it is not clear to me. Explain, please, who is not lazy.

[NatusyaD]

NatusyaD, I very much doubt that you can buy truly fresh eggs in the store.

A month ago, I was treated to the freshest eggs from a chicken, then when I boiled and peeled several pieces, they did not have any air bubble at all. None! Even with a pea. The boiled egg itself turned out to be perfectly round, without a flat "butt" at the blunt end. This is so fresh and so fresh. Such a raw egg will lie at the very bottom of a glass of water.

Very sad. I buy at a market point from a local poultry farm. I thought that if there is always a queue, it means they are not stale and always fresh. But no! Apparently the stale ones come out of the factory.

I made mayonnaise in a food processor with a "skirt" emulsion attachment. I didn't like it very much. I reread the WHOLE topic (70 pages) and bought a hand blender - the most inexpensive leg (IRR, thanks !!!!).
Since newbies are added, and in order to re-read everything I spent almost the whole day, I give some quotes from the topic, which, I think, will help not only me:
Mayonnaise is best done with a hand blender (foot) or in a food processor (attachment - knives for chopping meat).
The dishes (glass) must always be dry.
If we are making "lazy" mayonnaise, then the leg of the blender should completely cover the mass of eggs with additives. The glass should fit the bottom of the blender leg. Do not start pulling the blender leg up too early, and if pulling slowly. The mayonnaise turns out thick and very fast.
Egg in mayonnaise may be room temperature, and the vegetable oil chilled
Vegetable oil must be refined.
Excessive thickness is removed at the last stage of cooking by adding a small amount of water.
If lemon juice is poured in at the end, when all the oil has already been driven in, then there will be no need for water, it clarifies the sauce and makes it thinner.
In mayonnaise, you can put not purchased ready-made mustard, but mustard powder and dry mustard grains. You can also add a little sugar and white pepper.
And if you add boiled yolk instead of mustard, you get a very delicate mayonnaise.
Reanimation of mayonnaise: pour the unsuccessful version of mayonnaise into another bowl, add 1 egg to this one, and half a teaspoon of mustard. Beat this until white bubbles, and then add the failed mixture in small portions, continuing to beat.
You can revive the stratified mayonnaise by adding a little milk.
Add oil to liquid mayonnaise, water or yolk to thick mayonnaise.

Thanks to all! And I will check your advice in practice

[Yara]

Yara, I will allow myself to slightly correct your conclusions.

The glass should fit the bottom of the blender leg.

Not at all necessary. I am not suggesting that you can make mayonnaise in a wide vessel. But in a can (from 0.5 l. To 1 l) - mayonnaise is made freely. And there the diameter of the bottom is much wider than the leg of the blender. It is even more convenient to make mayonnaise in a jar: beat it up, and put it in the refrigerator in the same container, you don't need to transfer anything anywhere, which means you need to wash excess dishes.

Egg in mayonnaise can be at room temperature, and vegetable oil chilled

Again, optional. All ingredients can be at the same temperature (both cooled and room temperature), and you can vary in any combination. This does not affect the final result at all. If it did, it means that either the recipe or the technology was violated, but not the temperature. Perhaps the handles are just a little crooked. I make from food of any temperature and always get excellent results.

Girls, and there is still unbeaten butter. At least kill, there will be a sparse talker I ran into it several times. I immediately took another oil, everything is fine.

Girls, and there is still unbeaten butter.At least kill, there will be a sparse talker I ran into it several times. I immediately took another oil, everything is fine.

Irina, next time try to put the oil in the freezer for a couple of hours - I think that will help

[Yara]

Yara, I will allow myself to slightly correct your conclusions.
Not at all necessary. I am not suggesting that you can make mayonnaise in a wide vessel. But in a can (from 0.5 l. To 1 l) - mayonnaise is made freely. And there the diameter of the bottom is much wider than the leg of the blender. It is even more convenient to make mayonnaise in a jar: beat it up, and put it in the refrigerator in the same container, you don't need to transfer anything anywhere, which means you need to wash excess dishes.

Again, optional. All ingredients can be at the same temperature (both cooled and room temperature), and you can vary in any combination. This does not affect the final result at all. If it did, it means that either the recipe or the technology was violated, but not the temperature. Perhaps the handles are just a little crooked. I make from food of any temperature and always get excellent results.

azaza, the conclusions are not mine, but members of the forum, I just
If you can do it with your foot in a simple jar, then that's fine. And the fact that the oil needs chilled, many wrote, but I already have it in the refrigerator all the time, on the contrary, it suits me, that I don't need to bring it to room temperature.

Girls, and there is still unbeaten butter. At least kill, there will be a sparse talker I ran into it several times. I immediately took another oil, everything is fine.

matroskin_kot, my oil is not bad - "Chumak", but I made mayonnaise in a combine with an emulsifier disc, so I cannot determine why mayonnaise does not work very well, all the same, probably the emulsifier disc is not for these matters. The mayonnaise turns out not thick, but like an average sour cream, and a piece of unmixed yolk can remain under the disc, and collect this mayonnaise spread over the bowl and on the disc, this