Mayonnaise with milk powder WITHOUT eggs (master class)

["Baby"]

Mayonnaise with milk powder WITHOUT eggs (master class)

Category: Sauces

Ingredients
- refined grape seed oil	150 ml
- 2 tbsp. l milk powder + add water	up to 75 ml
- ready-made mustard	0.5-1 tsp
- sugar	0.5 tsp
- salt	0.5 tsp
- natural apple cider vinegar	2 tsp

Cooking method

• Mayonnaise is light and tasty, almost like a store mayonnaise!
• 0. Grape oil is almost tasteless and of such consistency that it always produces mayonnaise!
• 1. Be careful with water, do not make a mistake, you do not need to take 75 ml of water, you need to add milk powder and add water to 75 ml, mix and add again to 75 ml.
• 2. Mustard can be different, so start with half a teaspoon, if you like - you can always add.
• 3. Vinegar is added at the very end to the already thick mixture.
• 4. Salt and sugar are given to a minimum, then it is adjusted to your taste.
• 5. With a blender, work like this: insert a leg to the bottom, turn it on, wait a little while the mixture is emulsified at the bottom, then slowly raise it up, then you can go up and down.
• 6. Powdered milk can be replaced with a mixture "Baby" instant:
• 
• ____________
• Powdered milk and water in grams and milliliters:
• 20 gr - milk powder
• +
• 60 ml - water
• When mixed, just 75 ml of the mixture is obtained.

Cooking program:

Mixes with a blender!

Note

Now step by step photos.
1. We take 2 tbsp. spoons = 20 grams of powdered milk by weight = 40-45 ml by volume

2. We take water with a margin - in this case 100 ml


3. Add water to the milk powder up to the 75 ml mark, mix, and again add up to 75 ml.
As you can see, there is 40 ml left in a measuring cup with water, which means it took 60 ml of water!
In total, we got 75 ml of milk mixture!


4. Pour in vegetable oil - 150 ml, for example I even took sunflower oil - Oleina!


5. Pour our mixture into the oil and now you can see from the measuring glass - 150 ml of oil + 75 ml of the mixture = 225 ml
But it is not at all necessary to stain additional measures on milk and water, you can do everything right in the container in which you will whisk.
I just scattered everything for clarity.


6. Add - salt / sugar / mustard !!!

7. Whisk:


8. Add vinegar and beat again.

This is what happened in the end with sunflower oil - the spoon is worth it !!! Nothing delaminates.
Over time, the mayonnaise thickens even more! It may even need to be thinned with water for a softer consistency.

[julifera]

I come here with my question

- 150 ml of refined grape oil

juliferaand the taste of mayonnaise justifies the price?

[julifera]

I come here with my question juliferaand the taste of mayonnaise justifies the price?

And I am here

Yeah !!! I really like our store Provence, and I get it at home, only in a healthy state!

[Yul]

Yul, but tell me please, I somehow never saw refined grape oil in my eyes, but which manufacturer, at least what to look for
But there is Belarusian milk powder in Poltava

[Yul]

Yul, but tell me please, I somehow never saw refined grape oil in my eyes, but what manufacturer, at least what to look for
But there is Belarusian milk powder in Poltava

To be precise, it is cold-pressed grape seed oil.

GrapeSeed Oil

From inexpensive - in METRO, it is almost always on sale, in liter bottles - about $ 7 per bottle

An interesting recipe, you must try. Recently, homemade mayonnaise has not been working for me, I don't like the taste and that's it. We need to stir up this a bit.

[Yul]

Yul, thanks for the answer Now I will know, but the recipe is already

And today I tried rice vinegar for the first time.And I thought it would be nice to use it in homemade mayonnaise! It tastes so ... mayonnaise.

I also liked the recipe .. and especially the fact that there are no eggs (otherwise they have already scared me with their salmonellosis) .. but I’ll hardly find such oil ... Can you replace olive / sunflower oil?

[* Anyuta *]

* Anyuta * - sure you may!

If you have already worked with olive, then you know, but if not, then be careful, it is better to take refined and it is better to mix with sunflower, but purely on olive - it may not be tasty, the oliveiness clogs everything. This is not for everybody.

I don’t have an olive flavor, so I found a neutral grape option.
Caprice suggested using rapeseed as neutral, but we didn't even have such a thing in Metro.

[* Anyuta *]

* Anyuta * - sure you may!

If you have already worked with olive, then you know, but if not, then be careful, it is better to take refined and it is better to mix it with sunflower, but purely on olive - it may not be tasty, oliveiness clogs everything. This is not for everybody.

I used to do it on sunflower .. the taste of olive is also not particularly welcome .. for me it is "bitter" .. okay, thanks, then let's try with sunflower!

And it seems to me that rapeseed will also taste bitter ... the smell like dry mustard will be ... this is my opinion .. maybe I'm wrong ...

[ARO]

ARO - the firm is still the same!
Own company METRO C&C, which means it acts on the principle of mutual guarantee or "hand washes your hand"!
Hence the quality of their products is appropriate. Like "from waste to income".

[ARO]

ARO - the firm is still the same!
Own company METRO C&C, which means it acts on the principle of mutual guarantee or "hand washes your hand"!
Hence the quality of their products is appropriate. Like "from waste to income".

do you want to say that it is still worth thinking about the quality of this oil? 🔗

Will the difference in taste be noticeable if made with milk powder or with fresh?
And how tastier?
Should I continue looking for powdered milk or not?

[PapAnin]

Will the difference in taste be noticeable if made with milk powder or with fresh?
And how tastier?
Should I continue looking for powdered milk or not?

PapAnin - did you like it fresh? Then you can not steam with dry.

We just eat mayonnaise very poorly, in swoops, so it was critical for me - to keep it longer, and in fresh milk it should probably be eaten quickly

I haven't done it with milk yet.
It is necessary to finish the previous batch, egg.

[Monini]

do you want to say that it is still worth thinking about the quality of this oil? 🔗

So look - good oil is never cheap, do not take Aro then, but take Monini, for example, if funds permit.

I didn't get mayonnaise on sunflower, it turned out jelly

[WIKI]

WIKI - What was the name of the oil, or rather what brand?

Such

We don't sell this.
I remember Shpilka made mayonnaise (not specifically this recipe) - it didn't work with one sunflower seed, then I bought another - it worked.
So what depends on oil is a fact

We have sunflower from different producers different things, one is like water, the other is clearly visible that it is thicker.

I will try again.
What I want to say. Of course, I did not pour this kissel, but added one small egg (this time I bought some kind of horror, well, a little more quail) and immediately it turned out mayonnaise. A little thinner than usual. But I liked the taste better, it is not so fatty, after all, there is water there (50%), albeit with milk, but it doesn’t have the same fat content as butter.

I have dry whole milk of the highest grade 25%, there is not a word about "vegetation".
Manufacturer: LLC Volgograd Grocery Company.

Alternatively, you could add a spoonful of milk powder!
Good thing with the egg

Shl
and I am so disgusting, I could not eat, knowing that there is a raw egg and not at all because of sterility ... I cannot accept them either in ice cream or in mayonnaise ...

So the fact is that with an egg we are just eating mayonnaise for a sweet soul. Therefore, it was decided to add an egg and finish what we started to the end.
And I decided to try a new recipe, maybe I like it better.
As the mayonnaise ends, I'll try to make the "Golden Seed" from another oil, it seems to be denser. Well, if it doesn't come out of it, then I'll start looking for grapes.

I didn't get mayonnaise on sunflower, it turned out jelly

Didn't this recipe work out yet?

I read somewhere (a couple of years ago, when I first decided to try homemade mayonnaise) .. that "there is no bad oil, but there is incorrectly poured oil" .. maybe it really is worth thinking about this expression? .. After all, if oil was initially bad, then an egg would not have saved mayonnaise!

"there is no bad oil, but there is incorrectly filled oil" ..

There is bad oil, checked

And incorrectly poured - this is only for recipes with an egg - the way of handling the oil is of great importance there.
There are no eggs here, everything is whipped together.

There are no eggs here, everything is whipped together.

And I am according to Lucian lazy recipe, and whisk everything together with the egg. I also always take different oil and olive from pomace (26 UAH in Silpo), and corn oil, and a mixture of refined corn and sunflower (the most common cheap one or Shchedry gift or Prize), no punctures have happened yet

Recently, I have been taking for mayonnaise Stozhar sunflower with the addition of olive. They brought it to one small shop for 15 UAH, but everywhere it is much more expensive.

[rusja]

rusja - pure sunflower "Generous gift" - not a mixture, have you tried it without the addition of other oils? and mayonnaise turned out?

I just didn't like this oil 3-4 years ago, how the water was, I had to pour it twice as much for frying as Chumak.
After that, I never took a Generous gift.

[rusja]

rusja - pure sunflower "Generous gift" - not a mixture, have you tried it without the addition of other oils? and mayonnaise turned out?

No, I haven't tried one, all the time there was a Prize (Silpovskaya trade mark), but this time my mother bought a Shchedry gift, for the sake of experiment I will try on it alone

[julifera,]

julifera, did not work out, did not thicken. The truth is not in grape oil, but in Stozhara mix. I added an egg and everything instantly thickened ...

I'll try one of these days purely on sunflower, though I don't need mayonnaise at all now
Only now I'm thinking about Chumak or Olein ...

There is bad oil, checked

Well then, you can question whether it is oil at all? Or a "mixture" of oil with incomprehensible additives "diluents" ...

[julifera]

julifera
On refined "Generous Gift" and an egg - Lucyin mayonnaise turned out thick and wonderful
🔗

With an egg, I get it on any oil.

With an egg, I get it on any oil.

In several posts above, julifera had a question about the "legal capacity" of the "Generous Dar" oil, which caused her doubts, so I dispelled them

Will corn oil work?

It is for this recipe with milk powder, I don’t know. But that mayonnaise, cat. I did it with an egg, there was a sharp, specific taste from corn, so I began to dilute it in half with a refiner. sunflower. But maybe it will be different for your taste

[Qween]

Will corn oil work?

It seems to be fine, if you like its taste, I am not very fond of it.

Girls, well, I don't know why it doesn't thicken with you, Qween made this recipe more than once on sunflower - everything worked out well, wait I will find her review.
It's a matter of principle, I'll come to Oleina Sedna, there is nothing to beat.
Maybe you give 75 grams of water?
Or maybe you do spoons of milk powder under the knife?
Well, on the machine with a light slide I meant ...

Maybe our milk powder is wrong? Or water ...

[julifera]

julifera, if you had not repeated this story on March 30, I would never have seen it! There is simply no time to read ...

But, you repeated, and I saw!

Mayonnaise with milk powder has just been made. I just put everything down and knocked it down (“knocked it down” is right, sweetka?) with your foot.The mayonnaise is not as thick as on the egg.

Nuuu, as expected after making mayonnaise, I lick my leg, and what do you think is hot-cha-cha, and the mayonnaise is hot. It was me who poured water from the kettle, and before that we drank tea, well, the water was not boiling water, of course, but it was very hot.

Well, the mayonnaise stood on the table for a couple of minutes and thickened, as it should.

Bottom line: well, I really don't like the taste of mayonnaise on fresh milk, but on dry milk it is very tasty, pleasant, light, I don't feel milk powder.
I called it "Summer" and wrote it down. I will take fishing with me in the summer, and not worry.

Ahhh, the oil was ordinary sunflower oil, and seasonings to taste

julifera, thanks a lot for the recipe !!!

I recommend it to those who have not done it yet.

Just made a salad dressing with this mayonnaise, low-fat sour cream, dill, garlic. It worked very, very well.
By the way, the mayonnaise has completely cooled down and became even thicker.
So I wonder what kind of bread will turn out with him.

In short, must have!

🔗

julifera,
And I, too, follow the trail Qween unsubscribe - yesterday I did as you said ... And you can imagine - this time it was so thick that I had to add water
I now have your mayonnaise and Stеrn honey live in a notebook

Maybe our milk powder is wrong? Or water ...

And what do you beat? I never succeeded in a conventional mixer, but it always works with a hand immersion blender, regardless of the temperature of the ingredients and the type of oil. On sour cream, on milk (not dry), I do it without eggs. It is advisable to use a glass from a blender or such a container so that the bottom is not wide, slightly larger in diameter than the "leg" of the blender.

[julifera,]

julifera, did not work out, did not thicken. The truth is not in grape oil, but in Stozhara mix. I added an egg and everything instantly thickened ...

Likewise! It turned out only after adding quail eggs.
Or maybe I overlooked something - in the original - how is it all whipped or mixed?

Probably most likely the problem is in milk powder and its quality

Oh, I thought it was a matter of course - to blender, if not, then I'll go and add ...

Probably most likely the problem is in milk powder and its quality

can they slip flour instead of milk?

I will try with my Belarusian (without a name - with a mass fraction of fat 25%), when I eat today and I will join the beautiful or smart

I did it, of course, with a blender (foot). The milk seems to be normal. The amount of water is the same as it is written in the recipe - first, milk into a measuring container, then add water to the desired mark. BUT water poured at room temperature.

And it is written:

"I poured water from a kettle, and before that we drank tea, well, the water is not boiling water, of course, but it was very hot"

Maybe you really need a hot one?

[julifera]

I did it with corn, it seemed a little thin, it would suit me, since mayonnaise was needed for baking fish, but I added a little milk powder on the advice of julifera. Everything worked out great. I beat all the ingredients with a blender (foot) at once. The water was cool. I'll have to try it on regular milk.juliferathanks for the recipe

Well, this recipe haunted me. I tried again. Replaced everything.
Butter "Zolotaya Semechka", instead of milk powder - infant milk formula "Malyutka"



Mayonnaise turned out! Thicker than an egg. She pulled her blender leg out of it.
It seemed to me tastier than egg, but so far it is lukewarm, so I cannot say.
Tomorrow I'll try a cold one.
The water was at room temperature.

I decided to do it with "Malyutka", because I remembered that I read somewhere - they were replacing powdered milk in the recipes.

So if normal milk cannot be found, there is a way out

Thanks for the recipe!