Homemade mayonnaise

I suppose there are some bakers who make their own mayonnaise at home. We tried a couple of recipes from the internet - the results were not impressive.

I would like to find out from the respected members of the forum the methods they have tested for preparing this product.
Thank you



Of those that have proven themselves:

	Homemade mayonnaise with milk without eggs (Lana)
	Making mayonnaise (Qween)

I used to get carried away. As far as I remember, it was very tasty))
I haven't done it for a long time, because I became afraid of raw eggs.

How I did it.
Beat 2-3 yolks with a mixer for several minutes. Season with salt, add lemon juice (squeeze the cut lemon with your hand a couple of times), whisking.
Without stopping whisking, pour in a thin stream about half a cup of vegetable oil (which one you like more - sunflower or olive oil) until you see the desired thickness and consistency.

There seemed to be no special secrets, except that all products must be at the same room temperature (that is, the eggs must be removed from the refrigerator in advance).

I make mayonnaise. It always works!
I use a hand blender and a tall measuring cup for whipping.
First, beat 2 yolks with a pinch of salt, 1 tsp. mustard and 1 dec. l. lemon juice. Then add oil drop by drop, while moving the blender up and down. Then you can add oil in large portions. Usually oil takes 1 cup (250 ml). The mayonnaise is very thick.

I got my hand so full that now I'm making it even easier:
I break an egg at the bottom of the glass, then salt, mustard, lemon juice, gently pour oil on top. I put the blender on the bottom (i.e., on the yolk), turn it on for 15 - 20 seconds, then slowly raise the blender up. When I rise to the top, the mayonnaise is ready. A little more up and down with a blender for better mixing of the ingredients.

If you have any questions, I will answer with pleasure

I did it from the instructions for the kitchen. harvester. There, for each yolk 1 tsp. vinegar, 1 tbsp. l. mustard, salt, pepper, begin to beat and pour in 250 ml in a thin stream. vegetable oil. I took apple cider vinegar. then lemon, and mustard is always sweet. I beat it at medium speed, and when the oil was mixed, I switched to the highest one for 30 seconds. As the manufacturer recommends. It turned out to be quite thick and lush mayonnaise.

Unfortunately, not everyone likes homemade mayonnaise, because they are accustomed to purchased ones and do not know anything else.
It's like with store-bought bread - everyone is used to it, the homemade taste is not the same and we will not eat it.

Tell me, what temperature should the components be ??? Perhaps this is important ??? Or is it not important ???

Thank you!

Tell me, what temperature should the components be ??? Perhaps this is important ??? Or is it not important ???

Thank you!

see my answer above. Everything should be at room temperature.

Oh ... but I didn’t notice it, it’s really written about the temperature

Unfortunately, not everyone likes homemade mayonnaise, because they are accustomed to purchased ones and do not know anything else.
It's like with store-bought bread - everyone is used to it, the homemade taste is not the same and we will not eat it.

So I didn't like home. Something was missing in it for my taste.

So I didn't like home. Something was missing in it for my taste.

We are accustomed to "greasy chemicals" (c)
We lack in homemade mayonnaise: technical acetic acid (instead of lemon juice), light egg powder (instead of orange yolks), VEGETABLE oil (instead of sunflower or olive), soy protein concentrate + modified starch, dyes, stabilizers and flavors ...

[Uncle Sam]

Uncle SamWhy complicate things so much? I just didn't like homemade mayonnaise for its taste.

I advise everyone to buy Poskrebysheva's book "Sauces and Condiments". This is how it looks: 🔗
The book is just wonderful! I have been looking for a suitable book for a long time. I have a problem with sauces. But wherever you look, everywhere the sauces are tasty, but very heavy, which usually include at least butter and flour. delicious of course, but oh
I have a similar one. Also good, but I will not recommend it because I understand that it is better not to abuse it.

And this book is wonderful as it is. There is only one similar section, about mayonnaise. Everything else is light and tasty. and interesting.
Now about the mayonnaise. I did the simplest version. Made with a submersible blender. You don't need to pour anything neatly there, everything is without problems. I loaded the ingredients, turned on the immersion blender to maxi and forward. And there is no need to "warm" the food. I took everything from the refrigerator.
If anyone is interested, I can write several recipes for different mayonnaises from the book. There are some in general as sauces, which cannot be called mayonnaise. But there are also classic options.

Write, many will be interested. My children love different sauces, including those based on mayonnaise

[Basic mayonnaise:]

Agreed
I’ll write quietly. Only I will write as it is written in the book. And you decide exactly how to whip, as it is written or in a simplified way

Basic mayonnaise:
- Chicken yolks 2pcs
- Ready mustard 1h. l
- Lemon juice 10g
- Salt 2g
- olive oil 150-200g
Beat the cooled yolks, mustard and salt thoroughly, gradually adding lemon juice. Serve the prepared sauce with poultry, meat and fish dishes.
Instead of chicken eggs, you can use quail eggs (instead of 1 chicken egg, 5-6 sawn eggs).
Strange, but they forgot to write about oil. I suppose they have a little screwed up. Rather, the oil would be advised to pour it drop by drop, rather than lemon juice.
Mosaic mayonnaise:
- egg yolks 3pcs
- vegetable oil 2 tbsp. l
- table mustard 1 h. l
- fruit vinegar 1 tbsp. l
- dill, greens 5g
- granulated sugar 1 h. l
- salt to taste
Combine egg yolks with mustard and vinegar, beat with a mixer until the mass thickens. Without stopping whipping, add a little vegetable oil, and then salt, granulated sugar and finely chopped dill. At first add the oil literally drop by drop, otherwise the mayonnaise will curdle. Instead of fruit vinegar, you can use lemon juice in the same amount. Serve with meat and fish dishes.
Interesting sauce however Oil is required so little. must be tried.

Apple mayonnaise:
- egg yolks 1pc
- Apple 1pc
- Sour cream 1 tbsp. l
- mustard 1 hour l
- granulated sugar 1 h. l
- salt to taste
Sip a medium-sized apple or stew in a small amount of water and rub through a sieve. Mix the cooled mashed apple mass with sour cream, add ready-made mustard, egg yolk, granulated sugar, salt. Beat everything with a mixer. Serve with meat and poultry dishes.

Enough for now

[Mueslik]

Mueslik , I will still pull all the mayonnaises, but the sauces ... There are 1000 sauces

Red currant mayonnaise:
- Egg yolks 2pcs
- Red currant 50g
- Vegetable oil 2 tbsp. l
- Gortsich dining room 1h. l
- Granulated sugar 1h. l
- Salt to taste
Wash the berries and rub through a sieve.
Combine egg yolks with mustard and grated red currants, beat with a mixer until the mass thickens and then, without stopping whipping, gradually add vegetable oil, followed by granulated sugar and salt. Vinegar is not added to this mayonnaise.
Serve with meat, game, poultry dishes.
Mayonnaise with currant juice:
- Avocado 1pc
- Red or white currant juice 50g
- Walnuts 50g
kernels gr. crush nuts until smooth.
Add currant juice, then cold water to get a homogeneous mass, then mix the avocado pulp with the nut mass. Salt to taste.
Use for dressing green salads, as well as for meat.

I also tried to make mayonnaise. For two yolks - about half a glass of butter, salt, sugar, mustard, lemon juice. I did it with a mixer, everything stratified, and I spent so much effort, pouring oil drop by drop.
What did you do wrong? I also have a combine (Philips) and a blender (but not a submersible, but a stationary one with a cup). What do you advise?

[Sveta]

Sveta , do not do with mixer. It will not work out as it should - checked. Try it in a blender.

Anechka, my blender is stationary, that is, a knife is attached to the bottom of the cup, you can put a stirrer on it from above, and then a motor is put on the entire structure. Will it work with such a blender?

[Sveta]

I also tried to make mayonnaise. For two yolks - about half a glass of butter, salt, sugar, mustard, lemon juice. I did it with a mixer, everything stratified, and I spent so much effort, pouring oil drop by drop.
What did you do wrong? I also have a combine (Philips) and a blender (but not a submersible, but a stationary one with a cup). What do you advise?

if stratified, check the freshness of the eggs and the temperature difference. Perhaps due to the temperature difference, the emulsion did not work.

Sveta , do not do with mixer. It will not work out as it should - checked. Try it in a blender.

It's not true, I always did it with a mixer, everything worked out. Only I did not do it in a wide bowl, but in a tall glass, and put only one stirrer in the mixer and stir it.

I'm not sure about this option. I suppose it won't work. Is the volume of the bowl large?

It seems to me that the mayonnaise whipped with a mixer has a kind of "jelly" look. But this is just to my taste.
I put eggs out of the refrigerator.

And for a mixer to take a spiral stirrer or as for puree?

And for a mixer to take a spiral stirrer or as for puree?

As for a meringue, such as a whisk.

What is it like? I have spirals (two) and a plastic round nozzle for puree, etc.

What is it like? I have spirals (two) and a plastic round nozzle for mashed potatoes, etc.

Sveta, are you exactly talking about a mixer?
In general - whatever it is, take the attachment that is recommended for batter. Not knives, not a mixer for thick dough, but exactly what you use to beat, for example, dough for charlotte.

I advise everyone to buy Poskrebysheva's book "Sauces and Condiments". This is how it looks: 🔗

I am a longtime admirer of Poskrebysheva's books, but I don’t have one like this ... after reading your post, I searched the entire Internet and nowhere is it available. Apparently it has not been reissued for a long time, I will look further.

Thank you very much for not being lazy to transfer recipes for sauces here, so I am also writing here in order to follow the topic and add recipes to a notebook.

Country stove, yes, there are corollas, as they said about the charlotte, I immediately remembered. So I did with them (two)

It will not work to make mayonnaise with whisks, here you need a submersible blender. The beaters, even at the highest speed, do not have enough power to whip this mass until a homogeneous air state. So everything will delaminate, checked !!

It will not work to make mayonnaise with whisks, here you need a submersible blender. The beaters, even at the highest speed, do not have enough power to whip this mass until a homogeneous air state. So everything will delaminate, checked !!

Ellka, I repeat,
1.mayonnaise is EXCELLENT obtained with a mixer (did it repeatedly)
2.Moreover, when mayonnaise was invented, there were no electrical appliances, and mayonnaise and everything else was whipped by hand.

Yes, I agree that when this sauce was invented, there were no mixers or blenders. But classic mayonnaise (from those times) is not much like the one we are used to now, it turns out to be liquid, like sour cream of medium fat content.
And the use of a submersible blender makes it possible to achieve a denser consistency.
Of course this is my personal opinion IMHO.
I am a big lover of mayonnaise and, having come across this thread on the forum, of course, I began to try to make it myself, and since the products were used the same, I can say that I personally did the best with a submersible blender m from cold products.

I am a longtime admirer of Poskrebysheva's books, but I don’t have one like this ... after reading your post, I searched the entire Internet and nowhere is it available. Apparently it has not been reissued for a long time, I will look further.

Take a look here. True, even here many of her books are not available at the moment.
🔗

There is a question about storage times

How long can such a mayonnaise last?

[Cubic]

Girls, don't argue. I also did it with a mixer before. And everything worked out great. And the density of the mayonnaise was oh-so. I would, on the contrary, make it thinner. It didn't work out like that - sharply from "water" to "stone"
Cubic, it is possible that you do not have it YET. I bought it not so long ago. and since I like to go to bookstores, I can assume that she appeared with us recently - I have not seen her before.
I suggest opening a new topic. I will take a picture of the content, and you come and choose the one that interests you. I will gradually fill them for you. Why not help good people

I'm going to open it. Wait :-)

[Andrei]

Andrei, very little Day two, maximum three. I wouldn't hold any more. It becomes tasteless and may delaminate.

yeah - littleoooo, sad, but nothing can be done ...

It's still without genetically modified starch and egg flavoring, vinegar, as in many mayonnaises.

It will not work to make mayonnaise with whisks, here you need a submersible blender. The beaters, even at the highest speed, do not have enough power to whip this mass until a homogeneous air state. So everything will delaminate, checked !!

For more than ten years I have been making mayonnaise with a mixer. There are rare cases that mayonnaise stratified, but this is easy to eliminate: take another yolk. Beat well with a mixer, and then in very small doses introduce the stratified mayonnaise while continuing to beat. The main thing is that the introduced mayonnaise is completely mixed with the yolk and only after that you can introduce a new portion. There is nothing complicated. When you try it several times, you yourself will "feel" the thickness of the mayonnaise. At the end of the whisk, a very thick mayonnaise is obtained. Even the "poor" mixer is overwhelmed. First, I regulate the density with vinegar, but it does not need to be poured in more than the norm (the mayonnaise will be too sour), and if the mayonnaise is still thick, I dilute it with lukewarm water.

Some site visitors don't like the taste of homemade mayonnaise. The flavor depends on the quality of the oil. It is advisable to take refined without foreign smell. Home-pressed oil will make mayonnaise with a very specific flavor that few people will like.

I love mayonnaise very much, and I would like to make it myself. But here's the problem, I'm worried about the fact that lately there has been a lot of hype about all kinds of bacteria (or whatever) in raw eggs. and everyone was strictly recommended to cook them for at least 10 minutes. I already rushed to look for egg powder to replace the eggs, though unfortunately I haven't found it yet. I don't even know what to do. I don't buy a store one just because of the additives listed above (I especially hate GMOs).

Narada, then use quail eggs

Hello!
I read the recipes with pleasure and one thing only surprised me. Why is only the yolk used?
My homemakers love the malatic salads on my mayonnaise. I have been doing it since I bought my very first small mixer - 23 years ago. I bought soft curd for the kids, and there, in the recipes for it, I found how to make my own mayonnaise. Very simple and very difficult.
Simple: 1 egg is broken on the bottom of a glass for a mixer (or a half-liter jar), salt is put (to taste), 1 tsp. mustard "Russian", 1 tbsp. l.table vinegar, 150 g of refined vegetable oil (I am now making it on "Oleina"), beaten with a mixer. The thickness depends on the amount of oil, i.e. more oil means thicker mayonnaise. I never even thought about the temperature. I put various spices into the mixed mayonnaise (garlic, curry, turmeric - depending on what the mayonnaise is made for).
Difficult: the eggs must always be fresh, lie down - there is less chance of beating (I did it on home - lovely!); must be in a good mood! how much I tried, when someone interfered, climbed under the arm - did not whip! and I noticed that when you pour in vinegar - if it is even a little cloudy - it means it won't beat! (there were also nuances with mustard, I realized that it was better to do it myself, somehow they took vinegar, well, it’s not clear how they did it - water-water, that is, the quality of the mayonnaise depends on the quality of the ingredients).
When my mayonnaise does not whip, my family members are also happy - that means I will make cookies. But, basically, I am whipping, which I am very happy about, and I wish you all to enjoy the wonderful food supplement - mayonnaise! Nata.

[HERE]

The topic is closed. We discuss the preparation of mayonnaise HERE.