Making mayonnaise

The oil must be refined. I use grape and add a little olive. Instead of an egg, you can take a small piece of pear (less than 1/4) or an avocado. Mustard is by no means a powder, you can take it either in the store, or cook it yourself (it's not difficult at all).

I don't like mayonnaise on homemade eggs. The bright yolk produces a yellow sauce. As I look at it, it seems like it has been standing for a hundred years, and not freshly prepared - such a quirk with mnu. And on store eggs white mayonnaise.

I have been making mayonnaise lately, and quail eggs in Japan are given to their children from 2 months of age and not be afraid, but I put any mustard, and it doesn’t taste dry, the most important thing is to add vinegar at the end, it liquefies eggs

I'm wondering how to make mayonnaise without eggs so that it is tasty, what secret is there?

I have been making mayonnaise lately, and quail eggs in Japan are given to their children from 2 months of age and not be afraid, but I put any mustard, and it doesn’t taste dry, the most important thing is to add vinegar at the end, it liquefies eggs

If possible, write your recipe for mayonnaise on quail eggs. I get tasty, but runny.

I'm wondering how to make mayonnaise without eggs so that it is tasty, what secret is there?

We have a theme Mayonnaise with milk powder WITHOUT eggs (master class)... Read the whole thing, there are not many pages there, although people's opinions were divided. Maybe you will find yourself in the number who tastes good.

Disinfection of chicken eggs and egg products (melange, egg powder) from salmonella

🔗
Quote:
4. Immersion of eggs for 2 minutes in 2% hydrogen peroxide solution after washing inactivates salmonella on the shell surface.

5. Irrigation of eggs for 2 minutes with a 3% hydrogen peroxide solution after washing inactivates salmonella on the shell surface.

6. Immersion of eggs in hot water at a temperature of 78 ± 1 ° C for 7 seconds reliably inactivates Salmonella on the surface of the egg shell. At a given temperature and exposure, the egg white does not coagulate.
End of quote.

For disinfection, it is enough to immerse the egg in hot water for 15 minutes at 75 ° C, 🔗
even if the protein is partially coagulated, it is simply not needed in mayonnaise. The yolk will remain liquid.

PS: for dressing salads, the most stupid product is mayonnaise, zero benefit, only ... it grows
better sour cream, yogurt or a drop of olive oil

[Ladynessa]

Ladynessa Salmonellosis is not transmitted through breast milk. It is transmitted by the fecal-oral route, through the mother's hands, nipples, toys. Salmonella is found not only in milk and eggs. but also IN RAW FRUITS, VEGETABLES AND BERRIES. The risk of contracting salmonellosis from raw cabbage or berries is much higher than from eggs or meat. Only long-term heat treatment destroys Salmonella, neither freezing, nor smoking, nor salting, nor candying salmonella ... Something like this ...

Understand correctly, I do not force you to eat eggs, I am just trying to convey to you that there is salmonellosis and how you can still get infected with it, if you are so afraid of it! At a lecture on salmonellosis, the honored professor also told us that you can get infected through cabbage faster than through eggs ...

Just as far as I know that such mayonnaise is good only with store eggs! Therefore, I always take store-bought eggs for mayonnaise.

And I make mayonnaise on my own, homemade eggs, or rather on yolks, there were no problems. And whisk with a mayonnaise attachment in a food processor. Much better and faster than in a stationary blender or with your foot ...

[Ladynessa]

Ladynessa Salmonellosis is not transmitted through breast milk. It is transmitted by the fecal-oral route, through the mother's hands, nipples, toys. Salmonella is found not only in milk and eggs. but also IN RAW FRUITS, VEGETABLES AND BERRIES. The risk of contracting salmonellosis from raw cabbage or berries is much higher than from eggs or meat. Only long-term heat treatment destroys Salmonella, neither freezing, nor smoking, nor salting, nor candying salmonella ... Something like this ...

Understand correctly, I do not force you to eat eggs, I am just trying to convey to you that there is salmonellosis and how you can still get infected with it, if you are so afraid of it! At a lecture on salmonellosis, the honored professor also told us that you can get infected through cabbage faster than through eggs ...

How scary to live ...

We have a theme Mayonnaise with milk powder WITHOUT eggs (master class)... Read the whole thing, there are not many pages there, although people's opinions were divided. Maybe you will be in the number who tastes good.

Thank you! I will study!

There is still no eggs https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0

Agree. I’m wondering, does anyone make mayonnaise using the flat round nozzle of the combine? I broke 2 stationary and 2 submersible blenders (it took me a long time to whip up mayonnaise) before I mastered this device. And the casket just opened (c). 5 seconds and the mayonnaise is ready!

I broke 2 stationary and 2 submersible blenders (it took me a long time to whip up mayonnaise) before I mastered this device. And the casket just opened (c). 5 seconds and the mayonnaise is ready!

Cool, did they burn out?

Cool, did they burn out?

The junction of the bowl with the main part, plastic, crumbled to the stationary ones. And the submersibles heated up wildly and as a result they "floated". It is not surprising: the mayonnaise was whipped for 10-15 minutes, and according to the instructions, the blender should work no more than 20 seconds. And all this time of my torment, the attachment was gathering dust next to other attachments until I guessed to look into the recipes that came with the combine. And the problem of overheating has disappeared completely.

Agree. I’m wondering, does anyone make mayonnaise using the flat round nozzle of the combine? I broke 2 stationary and 2 submersible blenders (it took me a long time to whip up mayonnaise) before I mastered this device. And the casket just opened (c). 5 seconds and the mayonnaise is ready!

I wrote somewhere far ahead that I cook with such a disc. And for many years of using it, there were no problems. At first I cooked with yolks, and now with quail eggs. Very happy!

If possible, write your recipe for mayonnaise on quail eggs. I get tasty, but runny.

7-8 quail eggs, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of dry mustard, 350 ml of any refined vegetable oil, 2 teaspoons of natural apple cider vinegar 6%, if thick, then add 2 tablespoons of water , I add vinegar and water at the end - always thick, cut with a knife.

Thank you. I probably don't add much oil (about 300 g for 10 eggs). I'll have to try it according to your recipe.

Thank you. I probably don't add much oil (about 300 g for 10 eggs). I'll have to try it according to your recipe.

You can calculate the butter yourself 4-5 quail eggs (medium eggs, otherwise my quails are the size of chicken) - this is 1 chicken

So I have the same beauties! 4 eggs completely replace 1 chicken. Today I will do it according to your recipe. Then I will report back.

Girls, I understand that it has already been discussed 100,000 times that the mayonnaise turned out to be liquid and I had such a misfortune all the same products as a week ago. Liquid .... even crack, can somehow you can revive it?

Girls, I understand that it has already been discussed 100,000 times that the mayonnaise turned out to be liquid and I had such a misfortune all the same products as a week ago. Liquid .... even crack, can somehow you can revive it?

And I understood why I got it so liquid several times - I didn’t beat it, now I try to finish it at the end at turbo speed, it turns out thick.

I've read everything here. If I cool it down and trample it with my foot again, but I won't move my leg, will it make sense? A?

[Za-za]

Za-za, I reanimated the resulting liquid mayonnaise like this: beat the new yolk / mustard / salt, added a little bit of butter, and then added the unsuccessful mayonnaise. It turned out well!

[Za-za]

Za-za, I revived the resulting liquid mayonnaise like this: beat the new yolk / mustard / salt, added a little bit of butter, and then added the unsuccessful mayonnaise. It turned out well!

I will try, thanks. I'll provide everyone with mayonnaise

I got mayonnaise! The first time. I did it according to a simplified method: an egg + spices on the bottom of the jar, put a blender knife on top and poured all the butter on top. For two zips, everything whipped up!

Qween
Respect and thanks !!! I found your 2008 story about making mayonnaise, where you wrote that you got the hang of making it with an immersion blender in an accelerated mode)))) I did just that because of my laziness)) I poured two yolks into the bottom of the glass, tea. a spoonful of mustard, salt, lemon was also too lazy to squeeze, I added 10g. vinegar for sushi, and a glass of refined oil ... In less than a minute I made a wonderful mayonnaise !! The taste is no worse than the store one)) Eh, ask for store mayonnaise !!!

so why are you crying so overnight, you will miss the palm tree

so why are you sobbing so overnight, you will miss the palm tree

So the shops are crying !!!!! And today I already ate a salad with my mayonnaise))) delicious, I'll tell you

Girls, I understand that it has already been discussed 100,000 times that the mayonnaise turned out to be liquid and I had such a misfortune all the same products as a week ago. Liquid .... at least crack, can somehow you can revive it?

The more oil, the thicker the mayonnaise

The more oil, the thicker the mayonnaise

I disagree! I put less oil per serving, which is given in the author's recipe, about 180 gr. The mayonnaise is very thick.

I disagree! I put less oil per serving, which is given in the author's recipe, about 180 gr. The mayonnaise is very thick.

I always pour oil on my eye, if I see that liquid mayonnaise is obtained, I simply add oil until it thickens.

I do not like that my mayonnaise is too thick. And the option to dilute with water, as sometimes advised, is not very good for me.
Maybe, on the contrary, more oil is needed to make the mayonnaise thinner.

On the contrary, I do not like that the mayonnaise is too thick. And the option to dilute with water, as sometimes advised, is not very good for me.

So it does not need to be diluted, just adjust the consistency with oil. Less oil, less mayonnaise and vice versa, more oil, thicker. Pour oil in small portions.

I put less oil per serving, which is given in the author's recipe, about 180 gr. The mayonnaise is very thick.

The impression was that you missed the meaning of my post.

Thanks for the recipe - I was looking for it!

[Za-za]

Za-za, I revived the resulting liquid mayonnaise like this: beat the new yolk / mustard / salt, added a little bit of butter, and then added the unsuccessful mayonnaise. It turned out well!

I revived it like this: I beat 1 very fresh whole egg (very small, weighing about 30g) as it turned out with an immersion blender, and then the child poured the liquid mayonnaise in 5-6 stages, and I beat it. They did nothing else.

[Lily_a]

Lily_a, Thank you! Another option for resuscitation! I will remember!

[Taia]

Taia, and what confuses you with adding water? Moreover, if it is boiled. I always do this, firstly, the mayonnaise from water becomes the desired consistency, and in addition, it becomes whiter.According to GOST, water is added to mayonnaise, as well as vinegar or citric acid. And the fact that the mayonnaise turns out to be thick means that it is well beaten and there will be no stratification.

I read the topic diagonally, if I missed it - I'm sorry
Q: has anyone used mustard oil?
Why am I asking .... refined oil and mustard are used almost everywhere, and no one eats the latter, that's why it never happens at home. But mustard oil for bread is always available. Will it work?

I'm not sure - the smell will be very specific. Mustard spice doesn't have that smell. However, if you conduct an experiment ...

[My comments]

Here, I found a very suitable recipe for homemade mayonnaise on the internet:

"If for some reason you do not use mayonnaise, there is a worthy substitute for it - this is a sauce that is not inferior to mayonnaise, but on the contrary, is more useful.

We replace mayonnaise with sauce:

-3 tablespoons olive oil
-1 tablespoon lemon juice or apple cider vinegar
-1 tsp of mustard
-7 tablespoons of sour cream
-salt and pepper to taste.

Preparation:
1. Mix oil, lemon juice, mustard, salt, pepper until smooth.
2. Add sour cream and stir.
3. Suitable for all salads where mayonnaise is required. Can be smeared on sandwiches. "

My comments - olive oil can be replaced with refined vegetable oil, add one drop of truffle oil - one, no moreif not, we do without this sophistication; then beat butter, lemon juice and mustard seasoning with a blender and add sour cream, preferably homemade, self-fermented.

Interesting .. I also read this recipe, but I’m still not going to do it. Have you already done, as I understand it? What is the consistency of it? And, in general, your impressions, if not difficult

Of course I did.
The consistency of the finished product will depend on the consistency of the sour cream. Today I did it with homemade yogurt, olive oil, which I cooled before beating, with "Abrico" apple cider vinegar and half a teaspoon of freshly prepared mustard. Seven tablespoons of sour cream is about 200 grams of sour cream. Yes, and it's better to add a little granulated sugar - but it's to your taste!
Whipped with a whisk with Kenwood.
Very much even nothing!



Even from yogurt, it holds a shape on a black bread!

thanks, I must also try)) I am not very mayonnaise dressing. I love, but on holidays I have to do

He always made mayonnaise only from yolks, poured in butter in small portions and beat with whisk. It takes half an hour. Although there is a recipe for mayonnaise in the instructions for the blender - load everything into a glass and beat at high speed. And here many people write about this method. I have never tried to do that. Moreover, use not the yolks, but whole chicken eggs. Is it really mayonnaise? Although what I'm asking is - there is a lot of confirmation of what happens. I wonder how it tastes? You still have to check it once, and suddenly it's delicious.

After all, oil is taken without taste and smell, that is, refined. But how was mayonnaise made in accordance with GOST during the Soviet era? There was no refined oil then. One was sunflower. Now this is called unrefined, but it is precisely not recommended to take it for the preparation of mayonnaise, because the taste of mayonnaise will turn out to be peculiar.

Girls, another quick way to resuscitate m-z: put 1 tbsp of milk powder in a glass from MV and add water to the 40 ml mark, then pour this mixture into a jar, put the blender's leg on top, and pour the non-received m-z on top, then beat according to the main recipe. I used to do it with water (I wrote above) and with another egg, but I can hear the taste of the egg strongly, but I liked this method (not my idea, but because of milk powder), although milk powder is sweet, so sugar is initially I do not put it (just in case)

Thanks for the recipe! I did it on December 30, just for New Year's Olivier, on quail eggs, but instead of lemon juice, apple cider vinegar. At the end, 50 ml bp was added. water, because it turned out thick.Stored in the refrigerator for almost 2 weeks. Yesterday I made a new portion, everything worked out again.

[HERE]

After all, oil is taken without taste and smell, that is, refined. But how was mayonnaise made in accordance with GOST during the Soviet era? There was no refined oil then. One was sunflower. Now this is called unrefined, but it is precisely not recommended to take it for the preparation of mayonnaise, because the taste of mayonnaise will turn out to be peculiar.

it was just refined. At least from the seventies for sure. I have cited GOST recipe at least twice in the subject. Here HERE and HERE.

PS "Radical" got it. I will try to update the photos of recipes from "Cookery" or even just re-print them.

Thanks for the recipe, I made it very tasty

Girls who are afraid of salmonella - did it on melange (bought from us on the forum), it turned out great, and a 100% guarantee