Making mayonnaise

Kseny, don't worry, I always take eggs from the fridge and butter at room temperature ... and it always works

Kseny, I tried to do it on only boiled yolks - it didn't work !. But when you add boiled yolk instead of mustard to all the ingredients (egg, salt, sugar, vinegar), beat well, and then add vegetable oil in a thin stream.
I use refined oil, Slavia. I put butter in the refrigerator for 2 hours, and put the egg in warm water.

I want to express my opinion, since IMHO about the fact that mayonnaise does not work. It seems to me that only the rate of introduction of the oil can affect this. When and what spices to add is not a big difference ... I think so, because sometimes I forgot to add right away and added later. None of this spoiled. Only vinegar, of course, at the very end. On yolks and an ordinary hand mixer it came out every other time. I switched to a whole egg, so failures are less common. And now I'm doing it with an immersion blender. I break an egg into a glass from it, add "homemade" mustard, salt, sugar, put a "leg" from the blender and pour oil on top. Then I start whipping and slowly raising the blender ... Everything turns out fine. For 1 egg ~ 1 glass of butter. Once I "overdone" the oil, it stratified ... So now I adhere to this proportion ...

Let me explain why salt, sugar and mustard should be sprinkled in the yolks / eggs first. In an oil emulsion, salt and sugar may simply not dissolve, that is, more may be required to achieve flavor. And mustard itself is an emulsifier, that is, it facilitates the creation of an emulsion.

I beat with a mixer in a bowl, and at a low speed (if I increase it, the mixture starts to spray). First, yolk + salt + sugar + mustard, then I add about three times a teaspoon of oil (I say "about" because I pour it straight from the bottle). Each time until the oil is completely mixed into the mass. Then I pour a couple of times already quite a lot of oil, and here is one feature - I do not carry a mixer in a bowl, but keep it in one place, that is, I do not try to immediately mix the oil with the egg-oil mixture. The mixer attachments themselves "select" the oil just in the required quantities (in the case of a submersible blender, this is just its slow rise in a glass with ingredients). And when the mass is already thick enough, I stir in lemon juice. In general, I try not to whip the mixture, but to mix it.

I didn't read the whole topic (I'm new here), so I apologize if there is already a similar recipe, but I couldn't resist. I will write. Since attempts to make mayonnaise with my own hand have been made many times by me. But the result did not live up to expectations. And only a couple of months ago I tried at a party and prostalgic about the old shovel Provence. I asked to demonstrate the manufacturing process. Now we don't buy mayonnaise in the store.
3 egg yolks (thoroughly free of proteins)
3 tablespoons of mustard.
3 teaspoons of sugar
1 teaspoon of salt (not important, since you can add salt later)

Beat all this with a mixer until a slight color change. Switch the mixer to the minimum speed and gradually add any vegetable oil in a thin stream (1 liter). The mass will thicken. If you add too large portions of oil, then the mixture seems to break into pieces. Not scary. With further mixing, it will become homogeneous again.
When the oil is added add 3 tablespoons of vinegar and you can increase the mixer speed. The mixture will turn white. And then add water from 0.5 cups or more. Depending on the desired thickness of the final product. Moreover, the more water, the whiter the mayonnaise becomes.In appearance, it does not differ from the store one. And the taste depends on you. Well, from the oil too ...
It turns out too much, of course. As much as one and a half liters. But I'm still sharing with friends. And then I'll try to make a half portion ...

[Shiza !!!]

Shiza !!!Thank you very much: flowers: for the recipe !!! I have not bought mayonnaise in the store for a long time already, but your recipe ..... is really real soviet !!!!! We'll have to stir up the salad, and then you look and the Bosch cube will want ... these are the consequences !!!

I searched the forum, it seems that no one did it ... Now I set up an experiment, cooked it according to this recipe 🔗 mayonnaise without adding eggs. I confirm, everything is working out. Moreover, I made one option according to the recipe, and the second only with refined sunflower oil (I didn’t like the olive flavor, I have extra virgin) and everything was whipped perfectly too. The only condition, I draw your attention to this, is to beat either with an immersion blender or in a chopper.
A great option for those who are afraid of salmonella or are allergic to eggs.

LenaV07, is the Bosch blender suitable for this recipe? Tell me in what order to lay the ingredients? Follow the link, only the composition is written. I want to try.

Oh, Len, thanks for the thought! I'm terribly afraid of salmonella.

[Freken Bock]

Freken Bock, hee, and I'm scared to devour raw homemade eggs, so they are afraid of me. but I stole the recipe without eggs!

[sweetka]

sweetka, I'm not personally afraid of salmonella. I'm afraid to feed my children with salmonella.

[Kseny]

Kseny
Here is another link for preparing the same product 🔗
I cannot answer your question about Bosch, since there is no other information besides the brand. What he really is? The main thing is to whip with knives, not whisks.
The link has a step-by-step description of the process. You will notice the text under the second photo (in the link I gave earlier). Although I think that the sequence does not matter. I immediately added the mustard-salt-sugar to the milk, inserted the "leg" of the hand blender, poured the butter and began to beat. When the mass thickened, I added literally 0.5 tsp. grape vinegar (it was too lazy to squeeze the lemon) and beat a little more. Add a small amount of acid, after all, it contains milk.
There seems to be nothing more to add, everything is outrageously simple

Freken Bock
To your health! Fight for fears!

Forum users, tell me who makes a submersible blender. Should all the components go under the knives with a funnel, or should the oil above the leg remain motionless until you lift the leg up to it? And I also have an eggnog (failed mayonnaise) since the evening. In the morning I tried to reanimate, it did not work. What do you think, will it stand until tomorrow, if today nothing sensible does not work out? Or may it already be hazardous to health?

Girls, today I want to make mayonnaise according to the Shiza recipe. I have a question - how long can such a mayonnaise be stored? Can I freeze it? We have holidays here soon, I want, like a normal hostess, to prepare step by step

Finally, I decided to make mayonnaise. All I had excuses, then I don't have a mixer, then a submersible blender. I decided to try this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0 recipe, in a simple blender, immediately threw everything and it turned out
I thought that homemade mayonnaise tastes different from purchased (that is, worse) tasted, but not like a store one !!!
Now I am happy as an elephant, you can eat mayonnaise as much as you want, otherwise I had a rash from the store.

Girls, today I want to make mayonnaise according to the Shiza recipe. I have a question - how long can such a mayonnaise be stored? Can I freeze it? We have holidays here soon, I want, like a normal hostess, to prepare step by step

Do it !!! You will not regret!! If you want something softer, you can substitute lim for vinegar. juice, but with vinegar the exact taste of "shovel" mayonnaise. Why freeze? It takes a few minutes to cook ...

[Umman]

Umman , here it is definitely not necessary to freeze.otherwise you will have some kind of weapon of mass destruction :)))

Umman, I couldn't store for more than a week. But in a week he did not lose his properties. In the refrigerator, naturally. :) Sometimes it even seems that after a couple of days it becomes tastier.
Once, on the recommendation of a friend, I used home-made mustard (mix mustard powder with some pickle from conservation) - the mayonnaise turned out to be gray and bitter. So he stood in the refrigerator for a week, and when his turn came to him, it turned out to be quite tasty. And who remembers the shelf life of the soviet mayonnaise?

[Egg-free mayonnaise]

Egg-free mayonnaise



Today I found such a simple recipe on the internet and made it right away.
He's here-
🔗

Super thick mayonnaise
Moreover, he stood for an hour in the refrigerator and became even thicker.

Products
For 500 ml of mayonnaise you will need:

150 ml milk
300 ml plant. oils
1 tsp mustard
1 tsp vinegar
0.5 tsp salt (or to taste)

Preparation:
- Mix milk and butter in a whisk.
- Add salt and mustard.
- Whisk the mixture with a blender until it starts to emulsify.
- Add vinegar, beat until thick, season to taste.

All! Bon Appetit!!

How interesting aaaaa .... without eggs, that's what you need. And how does it taste?

The day before yesterday I prepared mayonnaise according to this recipe with 🔗... The taste is amazing, I recommend it to everyone! Only instead of vinegar I used lim. the juice.

The taste is ordinary mayonnaise. Tasty. No unnecessary flavors.
Oil of course only refined.

The one in the stores, because no eggs.
vinegar, mustard - gave the taste.
milk-color
oil-density.

Nata, my love! I made mayonnaise! Guys, this is a BOMB! I had doubts about how it would thicken ... but as soon as I lowered the blender, the liquid just instantly turned into a thick mass, and I just didn’t expect it, I just didn’t expect it, now the need for homemade eggs has disappeared, I’ll cook them soft-boiled, my beloved, do not tear from the heart for mayonnaise.
Natochka, this is for you 🔗

Natalie and tell me which mustard to take ready-made or powder ?? Thank you

And note that on our sunflower raff. and deodor. it turns out great Although in the original - only with olive oil, even 1: 1 with another oil, is questioned But how will it be with corn? In my opinion, it should work too!

I use mustard powder.
The oil is tasteless and odorless.
And from Corn it will turn out

I use mustard powder.
The oil is tasteless and odorless.
And from Corn it will turn out

Mustard only Ready, it tastes much better. Try and understand

natamylove, thanks for the egg-free mayonnaise recipe! : flowers: I went to do it. I have been looking for such a recipe for a long time. Everyone loves mayonnaise at home.

Corn in mayonnaise goes great! I make a classic one, the last time I mixed about 1: 1 sunflower and corn (both refined), the taste is excellent.

[natamylove]

natamylove, thanks for the egg-free mayonnaise recipe!

Girls, read the original recipe natamylove gave a link to it, everything is described there and some explanations are given!

I also made mayonnaise, it looks super, but I could not achieve the usual taste, and I added salt with pepper and vinegar anyway, which is not so ... it tastes very similar to 30% (it is not endowed with the best taste ) tell me who adjusted it to taste ... or did all the x all according to the recipe suit ???
But if you pickle something in the evening and you didn't have mayonnaise ... now you don't need to run anywhere at 23-00 for exactly 1 minute and the mayonnaise is ready

I also made mayonnaise, it looks super, but I could not achieve the usual taste, and I added salt with pepper and vinegar anyway, which is not so ... it tastes very similar to 30% (it is not endowed with the best taste ) tell me who adjusted it to taste ... or did all the x all according to the recipe suit ???

In my opinion, I achieved a wonderful taste with the help of lemon juice, instead of vinegar, and Ogorodnikov mustard. Ostrenkaya mustard. It tastes amazing and has rare whole grains.I dare to advise you, trust mustard-powder and ready-made from Sarepta.

Who makes mayonnaise with an immersion blender, tell me, should all the liquid go under the leg with a funnel, or should the oil remain stationary on top until the leg rises to it? If it's not difficult for anyone, pretty girls, film the process. I used to make mayonnaise in the traditional way, I wanted to learn with the help of an immersion blender, I had already exhausted so many products, but I never learned.

[Pogremushka]

Pogremushka, I would advise you to watch and read the master class from Qween https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8958.0 I cooked mayonnaise according to her recommendations, everything turns out fine, and not only me.

[Pogremushka]

Pogremushka, I would advise you to watch and read the master class from Qween https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8958.0 I cooked mayonnaise according to her recommendations, everything turns out fine, and not only me.

Yes u Qween great master class! But when preparing this mayonnaise without eggs, there is a different technology: milk, butter and ready-made mustard are knocked off immediately and together Already then salt, lemon juice and other additives are added to your taste

Lana, thanks for the new recipe. Made egg mayonnaise on the weekend. The first "pancake" was lumpy, did not want to whip. I succeeded on the second attempt, only I shifted the salts and in the end came out a product for pickling. I beat for about 7 minutes (for three minutes the mixture remained unchanged) Girls, who beat in a food processor, how long does it take you to make mayonnaise?

[Daisy]

Lana, thanks for the new recipe. Made egg mayonnaise on the weekend. The first "pancake" was lumpy, did not want to whip. on the second attempt it succeeded, only I shifted the salts and in the end came out a product for pickling. I beat for about 7 minutes (for three minutes the mixture remained unchanged) Girls, who beat in a food processor, how long does it take you to make mayonnaise?

Daisy, I have nothing to do with this recipe, except for the fact that I made mayonnaise a little earlier than this recipe appeared here. I went through all the stages of preparation and now I can safely judge the cooking process and the taste of mayonnaise. The leftovers in the jar are already on the 6th day: the taste, structure of the mayonnaise has not changed for the worse I am glad that there is such a mayonnaise: simple products, easy and quick to prepare and absolutely natural, without chemicals
I ask everyone who wants to make this mynez pay attention to the words of the author of the recipe: "Only, unlike mayonnaise with eggs, you cannot use a mixer (attachment) </b> for whipping. Or a chopper combine (with an ordinary knife for chopping nuts, different) or a hand blender, because if you whisk it, you never get the consistency you want. I checked. "

[what you need to beat]

a is possible for those overloaded with information, there is no need to whip the drink, a what you need to beat?

I specially bought a hand blender for mayonnaise.

I heard that they even beat it with a hand, in the sense of a spoon.

But this is fantastic for me.
And with a blender for 3 minutes, and you're done.

thank you

[what you need to beat]

a is possible for those overloaded with information, there is no need to whip the drink, a what you need to beat?

Gypsy , just for you, with great sympathy !!!
Either a food chopper (with a regular knife for chopping nuts, miscellaneous) or a hand blender are used to make egg-free mayonnaise!

[lana7386]

lana7386

this israeli pros mayonnaise make \ video \

🔗

Girls, I recently became addicted to mayonnaise without eggs. Did four times and all without punctures.
I poured 300 ml of any vegetable oil into a container for beating (ideally, it will be olive oil, you can do 50:50) and 150 ml of any milk at room temperature. I beat all this with an immersion blender for a few seconds and get a thick emulsion. Now you can shape the taste of our mayonnaise. 2 tbsp is recommended for this serving. l. ready-made mustard, 2-3 tbsp. l. lemon juice or vinegar, a pinch of salt.
Since the mayonnaise is white, you can add turmeric or sweet paprika for touch-up. Lemon juice can be replaced with any vinegar (apple cider, wine, and even balsamic).
I added a pinch of sugar. Reduced the amount of mustard.
I add flavors as I want and add.

The mayonnaise is very thick.

Girls, the density of mayonnaise depends on what? If on the speed of whipping, what should it be? Made in a blender from a combine, and in a combine with knives, mayonnaise is tasty but liquid.

tell me who adjusted it to taste ... or did all the x everything according to the recipe arranged ???

I always add lemon juice instead of vinegar, I take our mustard, "Cossack". The taste suits me very much.

Who makes mayonnaise with an immersion blender, tell me, should all the liquid go under the leg with a funnel, or should the oil remain stationary on top until the leg rises to it?

With my submersible, I did this, poured everything into a jar, mixed it, then brought the blender to the surface, turned it on and slowly lowered it down and the mass immediately thickened, then made a couple more up and down movements.

Girls, the density of mayonnaise depends on what? If on the speed of whipping, what should it be? Made in a blender from a combine, and in a combine with knives, mayonnaise is tasty but liquid.

I think the density depends on the milk-to-oil ratio. I have an old blender, 3 speeds, I did 2.

Girls, the density of mayonnaise depends on what? If on the speed of whipping, what should it be? Made in a blender from a combine, and in a combine with knives, mayonnaise is tasty but liquid.

Milk, in my opinion, should be natural, not from powder and not sterilized, but pasteurized

[lana7386]

lana7386

this israeli pros mayonnaise make \ video \

🔗

Gypsy, I haven't been able to watch the video with Israeli pros yet, it does not load well: I saw the cooks, products and listened to the text, yes, I also watched the advertisement I will achieve Thanks for the information
Girls, I'm so active in this topic because I want the recipe to "go to people" It's worth it

[lana7386]

lana7386
* Take oil (you can use corn, sunflower, olive, etc.). Beat eggs and salt and stir in a food processor. Gradually add oils very slowly while stirring until a uniform texture is obtained. If the result is too thick, add a little lemon juice or warm water. *

[lana7386]

lana7386
* Take oil (you can use corn, sunflower, olive, etc.). Beat eggs and salt and stir in a food processor. Gradually add oils very slowly while stirring until a uniform texture is obtained. If the result is too thick, add a little lemon juice or warm water. *

Thank you Can I see the picture? "Arrows" must both be clicked?Gypsy, Tell me please

Umman, I couldn't store for more than a week. But for a week he did not lose his properties. In the refrigerator, naturally. :) Sometimes it even seems that after a couple of days it becomes tastier.
Once, on the recommendation of a friend, I used homemade mustard (mix mustard powder with some pickle from conservation) - the mayonnaise turned out to be gray and bitter. So he stood in the refrigerator for a week, and when his turn came to him, it turned out to be quite tasty. And who remembers the shelf life of the soviet mayonnaise?

Thank Shiza Yesterday I made a test copy from one egg - it turned out to be about 270-300 grams in finished form - and immediately filled the capital salad with it. Cooking takes a little time, I think 2 days before the holidays, you can prepare it in the refrigerator. The mayonnaise is not very thick, but tasty. But there was too much mustard. Let's work it out!