Mayonnaise (recipe for catering establishments, 1956)

[Instructions:]

Mayonnaise (recipe for catering establishments, 1956)

Category: Sauces

Ingredients
yolks	90gr (this is 6 pcs. From eggs category C1 or 5 pcs. From category CO)
vegetable oil (which one do you prefer)	750gr
mustard ready-made classic	25gr
vinegar 3%	150gr
sugar	20gr
salt	15gr

Cooking method

• I love it when everything is accurate, in grams ... I hope that you too!)))
• Yes, here I am such a primitive individual - I love mayonnaise! And she never gave him anathema. Not for dietary or other reasons. Because he's brilliant. True, I'm not a mayonnaise maniac when everything from salad to compote and all Olivier floats in mayonnaise with him))). But I will never refuse a boiled egg in the morning ...
• It was proposed to cook mayonnaise in public catering if there is no industrial one. I deliberately crawled through my four different Soviet books. He is absolutely the same everywhere. Only two for some reason have no salt at all in the recipe, but in the description of the cooking process it is everywhere indicated that you need to grind the yolks with salt. That is, an error / undershoot has crept in, probably. However, it is very inspiring that the recipe has not changed a single gram since the 50s.
• I have been friends with mayonnaise for a long time. The only mayonnaise that my refused to eat flatly - entirely in extra virgin olive oil)). Village! They do not understand anything in refined cuisine))).
• Instructions:
• 1. Take the yolks, add salt and mustard to them and beat / grind.
• 2. After that, beat and begin to slowly add vegetable oil. Whisk with what you have: a submersible mixer, stationary, hands, blender. Mayonnaise will be whipped even by hand with a whisk (there is experience). True, the hands will dry out))) and the quality will be lower, because it is still easier for the car to break the oil into the smallest ideal balls)). Follow the rules for making mayonnaise!))) Add oil slowly. Take a tablespoon at the beginning and 2-3 times later and wait for the portion to emulsify before adding the next one. Emulsifies - it starts to look like mayonnaise - a very thick mass that does not flow.
• I always use a stand mixer with a wire whisk. It's easier for me - both hands are free.
• 3. After the emulsification of the entire portion of the oil is finished - add sugar, vinegar and stir. All. I mix with the same mixer. The sauce, by the way, at this moment turns pretty white, but it also becomes thinner (from vinegar).
• Mayonnaise turns out to be very tasty, with a taste familiar from childhood. The only thing I would change is to reduce the vinegar a little. But not even because of the taste, but precisely because it liquefies.
• A bit of theory.
• Oil emulsifies best when it is cool at 12-16 degrees. These are ideal conditions for breaking the oil into balls. Sugar is not added right away as it tends to thin the product. And at the initial stage, we don't need it at all.
• If improperly manufactured or stored for a long time, the emulsion may begin to deteriorate (or initially fail): the oil droplets rejoin and oiling occurs, or what we call delamination. Everything can be corrected: break one yolk into a separate bowl and do everything in the same way as in the original production, adding the mixture that was supposed to be mayonnaise, a little at a time. I had this a couple of times in a hurry (I overbuged the oils and nothing was emulsified at all. Therefore, I took and made another portion (I usually make a third of the norm). And into it I slowly poured the mixture that did not work out.
• Usually it is the yolk that is taken. Because it is the yolk that is the brilliant emulsifier.An emulsifier is such a thing that perfectly mixes the immiscible, that is, it allows the combination of ingredients that, it would seem, are not able to do this. Egg white in mayonnaise has no meaning.
• In the photo, mayonnaise has not yet lived in the refrigerator. After the refrigerator (i.e. cooling), it becomes even thicker by an order of magnitude. And this volume is 2/3 of the prescription.
• 

Note

Your own cucumbers, onions too, mayonnaise, sour cream ... Subsistence farming ... It's time to get chickens, a goat, a cow and plant potatoes on your lawn!))) Food harmony will come))).

Nata, I will definitely try according to your recipe. Previous attempts at various recipes have failed. I wonder how long it can be stored? Recently, we have not been very actively using it, but sometimes we want to spread our passion as we want, to spread a freshly baked piece of black bread.
Natusya, what was the way out of this amount?

[kseniya D]

kseniya D,

Why didn't it work? Not whipped?

I have 2/3 of the recipe in the photo. Put all the products together in grams - you get a way out. There is also a cold sauce, nothing is evaporated and boiled down.

On the contrary, apparently interrupted, at some point it suddenly became liquid. I tried it a couple of times and decided not to translate products anymore.
I'll try to make a third.

[Your cucumbers, onions too, mayonnaise, sour cream ... Subsistence farming ... It's time to get a chicken, a goat, a cow and plant potatoes on your lawn!))) The grocery accordion will come]

Eh, Natalka !!!
And how well I wrote it:

Your cucumbers, onions too, mayonnaise, sour cream ... Subsistence farming ... It's time to get a chicken, a goat, a cow and plant potatoes on your lawn!))) The grocery accordion will come

Beauty, blooper !!!
All the same, this is such a cool and amusing book, yes
I read like a poem!
And all thanks to you, dear!

I am a heroic hero! I whisked it by hand. True, from just one egg. Twice didn’t work — I was in too much of a hurry with butter. On the third, oh, a miracle! I bought a blender when I found out about lazy maonnaise.

[Bridge]

Bridge,

I also whipped it by hand, there was a case, I am also a heroic hero!)))

Irina F,

You have chickens, you are cooler!)))
Why don't you cook? Or haven't you arrived yet?

And most of all I like to beat mayonnaise with a submersible mixer (foot).
It is always whipped without whims, oil can be poured not drop by drop, but everything at once with a normal stream.
Mayonnaise is ready in just 15 seconds.
But by hand I somehow played heroes for 20 minutes (I did it at a party), but the result was really worse.

Why don't you cook? Or haven't you arrived yet?

Yes, no, I'm not looking for
While we are looking for, we are heating our belly)))

[with a taste familiar from childhood]

The mayonnaise is very tasty with a taste familiar from childhood.

I want that too. I'll have to try to do it.

Nata, what happiness is your recipe !!!
Thank you for being there and eating mayonnaise.
I have a lot of yolks from marshmallows,
and my favorite family eats mayonnaise with spoons :-)
I will definitely try your recipe!

[Lyalya Toy]

Lyalya Toy,

The first time I see a person who still has yolks!))) All squirrels usually turn sour))

[Scarecrow]

Scarecrow, it's a classic! Thanks for the detailed recipe, goes to bookmarks!
How much max can be stored in the refrigerator?

[julia_bb]

julia_bb,

And FIG knows))). I don't store for a very long time, because I don't do much at once. But he has been living for a week. There is still vinegar (a lot).

[Nata]

Nata, I make a lot of marshmallows and the yolks are always restless :-)
I also do a lot of mayonnaise, no, not a lot, often :-)

I have such a book released in 1983 .... It says that there are standard consumption rates for salt, pepper, bay leaf and they are not indicated in the recipe .. for 1 kg of finished sauce 10 gr. salt, 0.5 g of pepper, etc. After 30 years, it became indispensable for teaching my son in college

[*** yana ***]

*** yana ***,

But in the old-regime book, this amount is 15gr of salt. And the sauce is about 1 kg.

Thanks for the recipe! Eh, but I want to find everything on quail eggs and without vinegar ...

Thanks for the recipe! Eh, but I want to find everything on quail eggs and without vinegar ...

I replaced 1 chicken egg with 4-5 quail eggs, vinegar - lemon juice.For 150 ml of vegetable oil 1-2 tablespoons of lemon juice. Everything else according to the recipe and to your own taste. But it has a shorter shelf life - a couple of days in the refrigerator.
Mayonnaise is a very variable sauce. Even in the GOST prescription book there are options for flour, broth and starch

Natusya, thanks for the recipe! True, my blender is low-power, only 300 watts, but still I will try to make mayonnaise with it. I really hope that it will work out. Can 3% vinegar be made from 9% by diluting it with water?

[ninza]

ninza,

Of course. This is exactly what they do))).

*** yana ***,

But they still have it based on this first basic recipe. It is usually written to make mayonnaise and add this and that to it. In general - yes, the sauce is very varied in its execution - you can choose an option to suit your taste.

Tat_yanka,

The yolk of a chicken egg is replaced with quail yolk and vinegar for lemon juice. The possibility of such a replacement is even written in my very book.

I, here, want to ask about salmonellosis, I really am not afraid of him, but still, wife, child, how to explain to them? Their liver is already not all right, and his wife also has hepatitis. They don't want to eat homemade, but their own mayonnaise tastes better!

Yuri, try to make it with boiled yolk.
Mayonnaise may turn out to be a little heterogeneous, if it stands, it may even stratify, then it will need to be beaten again before use.
Put the yolk, salt, sugar on the bottom of a high narrow container, break it all into a homogeneous porridge with the foot of an immersion blender, then slowly, without turning off the blender, add oil along the wall in small portions.
Add mustard and vinegar to a well-emulsified mixture.
Well, quail eggs in the sense of salmonella are safer, although they also need to be washed very well.
You can also watch in the topics how girls cake makers process raw eggs before use when they are afraid of hurting their customers.

It's time to start a chicken, a goat, a cow and plant your lawn with potatoes!))) Food harmony will come))).

the rest will go away, don't risk it!
pancake, this recipe is tempting, and the result is great!
but I can't, when the eggs are raw, and that's it!

I replaced 1 chicken egg with 4-5 quail eggs, vinegar - lemon juice. For 150 ml of vegetable oil 1-2 tablespoons of lemon juice.

Yes, you still have to try

The yolk of a chicken egg is replaced by the yolk of a quail

Here it will turn out, you can separate the yolk from quail figs, and then what will be the amount

[Tat_yanka]

Tat_yanka,

You can just take an egg (quail). Nothing terrible will happen))).

I also thought about quail, but to separate only the yolk This is how many eggs you need

[Albina]

Albina,

No, in quail you do not need to separate the yolk, it really is to kill. I wrote unsuccessfully))). Take it entirely. And it is very simple to replace - by weight (in the recipe, not in pieces, but in grams).

[Nata]

Nata, and from the full norm you probably get a lot of mayonnaise?

[Albina]

Albina,

Kilo. Just add all the ingredients, nothing is immediately evaporated or heat-treated ...))

[Nata]

Kilo

So you need to divide everything by 3. First, do it for a test. Otherwise my fussy will be rejected. Nata, does mayonnaise taste like Provençal?

[Albina]

Albina,

Yes, it does.

I, here, want to ask about salmonellosis, I really am not afraid of it, but still, wife, child, how to explain to them? Their liver is already not all right, and his wife also has hepatitis. They don't want to eat homemade, but their own mayonnaise tastes better!

.. It is believed that the acidic environment helps to neutralize salmonella. In your case, of course, they should not get carried away at all if health does not allow .. There are gentle options for sauces similar to mayonnaise .. Even in GOST there are options without eggs on boiled flour or with milk .. There are recipes on flaxseed flour. The very essence of mayonnaise is an emulsion of oil and liquid with spices and seasonings, which gives many different recipes .. Such topics have already been discussed on the forum.

[Albina]

Albina,

Yes, it does.

Then you definitely need to do

And there is also vinegar 3%? never seen.

[Albina]

Albina,

Of course not.))) It is necessary to dilute the usual 6% or 9%.

[Albina]

Albina,

Of course not.))) diluting the usual 6% or 9%.

More details from this place (I'm from the Urals)

[Albina]

Albina,

I already wrote about it in the cabbage salad, now I will write here. 9% vinegar is three times stronger than the desired 3%, 6% - twice. If you need 150 ml of 3%, then take 50 ml of 9% vinegar and add water to 150 ml. Or you take 75ml of 6% and top it up with water to 150ml.

[Yuri198]

Yuri198,
Jura, salmonella seems to be on the shell. Therefore, it is better to take small ones, they are not so porous, the microbe will not run inside. Second grade for example. And they are small because from young chickens. My mother also refuses to eat. I bought a Japanese detergent for washing dishes, vegetables and fruits. I will try to wash them to calm them down.

Thank you Olga VB, *** Yana ***, oli for your explanations!

[mayonnaise]

And most of all I like to beat mayonnaise with a submersible mixer (foot).
It is always whipped without whims, oil can be poured not drop by drop, but everything at once with a normal stream.
Mayonnaise is ready in just 15 seconds.

Here I am, too, for the last few years, mayonnaise I only do it with my foot, I like it a whole bowl of sauce in seconds , I still don't eat it ...

But it's still very interesting if we compare mayonnaise prepared with a blender and Chuchin mayonnaise, a very noticeable difference in taste?

Tus, you go and make mayonnaise in all sorts of ways, tell me, it tastes different, right?

By the way, when the trees were big), I also whipped the mayonnaise by hand ...

It didn't always work out ...

But when it turned out, as the All-Forum obzhashka says Chucha , was just omnomnom !!!

The recipe is also from the book of some shaggy year) ...

[Crochet]

Crochet,

No, Inn, he is not different. Why should he be different. I just got used to the mixer. It didn't work out a couple of times with my foot, I switched to the mixer. And I did both. The taste depends on the composition, not on the device. But after the mixer it is like a soufflé in consistency. A lot of air bubbles get there, and when you scoop it with a spoon, it remains as if a cut of a biscuit))).

[Tuska]

But after the mixer it is like a soufflé in consistency

Tuska, I have the same after the blender, so I can't leave this place !!!

At first I was fooling about how to avoid this, then I spat, airy so airy ...

It turns out that if all in-you from your recipe are blended with a blender, everything should work out ?!

I'll try right now !!!

[Crochet]

Crochet,

Of course! Well I wrote - knead what you want. At least with your hands - your business. The main thing is the composition.)))

Do not pour the vinegar all at once. Leave it a little. Let yours try it like this.

Do not pour the vinegar all at once

I'll report back later !!!

[Chuchenka]

Well, a wonderful mayonnaise turned out the same !!!



I put all the ingredients in the order shown in a bowl, put in the blender leg and vgiiiiiiik, done !!!

I made 1/3 of the portion, poured the whole vinegar, 50 ml. ...

First 30 ml. I poured it, I thought it would be enough, but no, then I would have to cut the mayonnaise with a knife ...

Tasty !!!

The family approved !!!

The recipe is often repeated !!!

Chuchenka, thank you !!!

[Crochet]

Crochet,

Wow, handsome!))) And after the refrigerator just like a knife, Krosh)).

We need to switch to a blender again ...

Thanks for the recipe. The mayonnaise turned out to be thick in consistency. Made with lim. juice is an obvious overkill of acid. For my taste, 30 ml would probably be enough. I'll make another batch without juice and mix everything

How much time should you cook?

In a couple of minutes)
I mixed it with the second non-juice portion and it is still sour for me.
We'll eat this one in the next. I will add juice drop by drop