Mayonnaise (recipe for catering establishments, 1956)

[Crochet]

Crochet, the first time may not work quickly. I went through this. Here you have to feel the moment when the oil begins to emulsify.

guzelso it's best to take your time the first time.

The key to a successful mayonnaise is always a narrow high capacity and a hand blender. Moreover, the container in diameter should not be much larger than the blender. I just throw everything in there, including the butter, and beat from below, gradually lifting the blender up, picking up the butter. Beats instantly and without punctures. I've been making mayonnaise for about 15 years already. Even mayonnaise in milk, without any yolks at all, works great if the correct container for beating and the most common one-speed submersible blender.

[Guzel62]

Guzel62,

Do not pour anything !! You just have to redo it. And it is not necessary to break the yolk of this not obtained mixture. Whisk the yolk with another portion separately. And then. when emulsification goes well in a new portion, gradually pour in the unproduced mixture there. Like butter. I myself occasionally burdock with mayonnaise. I can't do anything with the hand blender. As I try - so a portion of liquid))). But I do not give up trying and every time such a story. I'm used to the mixer))). So then I bring in a new portion and pour my liquid into it))).

Girls, thanks. I beat it first with a mixer, then (when it got very hot) with an immersion blender. Yes, I probably did not wait for the first batch (spoon) of oil to be emulsified and started pouring in oil quickly. Then I added more yolk, whipping again all the time (again with a mixer). The result is still the same. the mixture is in the withers.
So now I need to try to beat it again? Or just mix another yolk with salt and mustard, and then add what I have now? and then add more oil? After all, you get already 3 yolks, and butter, sugar and vinegar, like one.

[Guzel62]

Guzel62,

Another yolk separately. Not into the unproduced mixture. Nothing, even 3 yolks, there is not much of it, in fact, in mayonnaise. One yolk. a pinch of salt, mustard on the tip of a teaspoon and rub well. Then, continuing to beat, put a spoonful of oil in there (at first, you can generally drop it / in a thin stream) and achieve emulsification. Another spoon - to achieve emulsification. And now pour in the unproduced mixture slowly and thinly, as if pouring oil.

Or try with your foot from a blender.

Natasha, I have some questions here ... 3% rice vinegar was found in the refrigerator. Do you think you can use it? And another question, how to use dry mustard in your recipe? There is no ready-made mustard in the house ... Or do you need to cook first "wet" mustard, then apply it?

[Mams]

Mams,
Any vinegar can be used. The main thing is the content of acetic acid. Rice has no super-specific color or smell, so I see no obstacles.

It’s harder for me to work with orchid, I’ve never tried it. But what if you just lay it down according to the standards for the preparation of ordinary mustard? It turns out - how to combine the stage of preparation of mustard and mayonnaise into one?

[Nata]

Nata, Thank you! I mixed the mustard after all. There she needs to insist for 2 hours, I'm afraid mayonnaise will not work if you put it dry. I just don't eat mustard myself, I thought it was difficult to make it. No, everything is simple, I mixed everything in hot water. Opened vinegar, it smells even less than even apple cider. Later I will make mayonnaise, I will try to unsubscribe what will come out.

Natasha, results. An immersion blender ... not my thing, obviously.

I made a third of the norm (for 3 quail eggs). At some point, everything liquefied and kirdyk. It didn't even come to vinegar.Gray ugly. Do not throw away 250 grams of oil? So I started it all over again. I put the unsuccessful dregs in the refrigerator.

But I didn't take the blender. I took Boshik MUM with the thickest whisk. Well, how three quail eggs look at the bottom of a 4-liter pan - this is a song, of course ... But nothing, the whisk collected them gradually. I topped up the oil in 1 tablespoon. Clearly. Until the very end. I made sure that the mass thickened and turned white. Only after that - the next spoon was added. When the oil ran out, I took out the imperfection from the refrigerator and also, 1 tablespoon each, added it to the whipping mixture. After everything was mixed, thick, beautiful, I poured sugar and covered with vinegar. It became thinner, but quite a bit. And it got brighter still. For the future, I will mix sugar with vinegar so that the sugar dissolves faster.

Well, the result is a thick mayonnaise that is still quite pungent in taste. As for me, it came out so salty. But I'll see what happens after cooling. Maybe I will reduce the salt. I'll think about it. But in any case, it's delicious!

As a result, 2/3 of the norm. For 6 quail eggs (58 grams total weight), 500 grams of butter (exactly grams, I weighed), 10 grams. salt, 16 gr. mustard (homemade from powder), 12 g of sugar, 100 ml of rice vinegar (Midori firm, 150 ml bottle, 3% vinegar for sushi). Vinegar is not cheap (100 rubles per bottle), but you don't need to mix anything. And the volume is just right for the full norm from the recipe, which is convenient.

I went to chop the salad. There is mayonnaise, now you need to cook, where to put it

I'll unsubscribe later to taste. Thanks for the perfectly crafted recipe!

[Mams]

Mams,

RzhunimAgu, but I always have such a story !! I do 1/3, it doesn't work (every time I try to make it with an immersion blender - it's useless, like yours)))) and again I bring in 1/3, then I have 2/3 of the mayonnaise recipe))). And in the bowl of my Kitchen 1/3 looks the same as in yours))). you and I are sisters, separated in infancy!)) * Indian music sounds *

Deushki, I'm joining your warm mayonnaise company today. The other day I decided to make the manez submersible, it’s been too long for me in Kesh, and I was led to Kroshin’s stories about tm, that I put everything together, and now it is Happiness. Again, I remembered the story of the Countryman that I had to put my foot on the egg. In short, everything turned out in just a minute. Inspired and inspired today I tried to do it again and .... a complete fiasco. I think I understand what the matter is. You cannot raise your leg until at least half of the thick mass is formed and then only slightly, without lifting your leg from the bottom, just swing it from side to side. The first time I did just that, and today, to celebrate, after a little emulsification of the mixture, I began to raise and lower my leg and immediately everything stratified.
Fuuuuh, I'm tired of writing straight

Jimi Jimi. Acha-acha ... (everyone is dancing!)

Without waiting for the mayonnaise to cool ... Home Olivier was seasoned with it. And he was devoured by her husband (sorry) with pleasure and smacking his lips. In general, the recipe was a success, the mayonnaise is excellent in the salad. Just what you need. Emphasizes flavor and composition

And, of course, what is especially good - there is nothing superfluous in it. No preservatives, no dried yolks ... Decent product.

So I put my foot on the egg ... It didn't help ... Apparently the wrong legs were .. or eggs? In the harvester, everything turned out much better, even despite the size of the bucket and eggs. For the first time I even turned / lifted the combine, tilting it in different directions. For the best prom.

I suggest the phrase "put your foot on the egg!" put in the tablets of the forum !!! The uninitiated will be very funny, I guarantee !!)))

And today I have a complete fiasco with mayonnaise And also started about a third. But it takes time, and my mother arrived today (she went to Moscow on business) with cottage cheese and asked to make syrniki, well, plus the walk with the child was running out of time - I start to rush to fill in the butter (it is still confusing that some immediately fill in) and mustache, finita la comedy. At some point, it stops emulsifying. Moreover, what has already been emulsified is such a lump in a puddle of oil Tomorrow I will correct

Anh .. are you our third sister? Everything, like me and Natasha - at some point, liquid garbage begins ... Therefore, we need to immediately pull ourselves together and not rush. Today I fiddled with enthy mayonnaise for about 40 minutes. With interruptions ... But the result was pleasing. Now I know how to do this so that it doesn't hurt excruciatingly ...

Hear syudy. Tomorrow you start doing everything all over again. Rub an egg with salt and mustard, then a tablespoon of butter, each time waiting for a white dense structure. Do not rush in any way! Everything is slow and accurate. When the butter runs out, you take yesterday's mayonnaise and, in the same way, one spoon at a time, shove it into a new mixture. Then add the vinegar and sugar. It will be all the way. Tested for yourself today!

The son came running, rolled a plate of salad, ate a panna cotta ... And he said - well, how

She gave her husband a mustard to smell ... Well, the beast turned out to be a thing. He already had a tear. Immediately, the idea was expressed that it would be nice to cook jellied meat with this mustard ... Who pulled me ... to make mayonnaise at home ... First mustard, then Olivier, and now there are plans for jellied meat? And all because of Natka!

[Olga]

Olga, thanks for the advice. Last time I also "saved" what at some point turned into a slurry So - as if we are sisters

girls, how long is it stored?

[Jenealis]

Jenealis,

I have 10 days. I just haven't tried it anymore.

So I put my foot on the egg ... It didn't help.

But all the same, those who are engaged in etim, and are successfully dissembling (well, I think so). You can only use whole eggs with your foot suppress beat. And if you do it only from yolks, then you need a whisk, and one. To turn in one direction. And slowly, slowly connect everything.
I apologize wildly for interrupting. Do not think, I make mayonnaise every week. First, for 2 yolks, and then I realized that 2 yolks are eaten per day, and began to make a full portion.
Behold

My husband tried it, was delighted, and did not order to buy any more in the store.
So thank you, Natasha, for this literate mayonnaise. He keeps families. Just the day before, as you posted the recipe, my husband said that the cooks at his work make mayonnaise tastier. I was offended, screamed for a long time that he might not even come up to my saucepans
And then bam-full layout and technological map. And I used to do it, but on a leaf from a tear-off calendar of shaggy times and by hand. And Natalie opened my eyes straight.

And if you make only from yolks, then you need a whisk, and one

Take a video so they can believe me ?!

What's with a whole egg, what's with yolks, well, that's absolutely no difference, it turns out equally cool !!!

And it is the "foot" !!!

Take a video so they can believe me ?!

Gyyy! Not. Do not take off. I still don’t believe it. This means that others do not succeed.

I can't do that. This means that others do not succeed.

I began to put a whole egg in the Chuchin recipe, otherwise I already had a whole container of proteins.

[kseniya D]

kseniya D, Yes? What are you whipping with?

With a foot, well, then a bish submerged. Yesterday there was a puncture (described above). Next time I will try to check my guesses and bring this process to automaticity. All the same, with a foot goaaaaaazdo faster. I added everything and got the result in a minute. It was so with me, chesnaaa-csnaaa!

[kseniya D]

kseniya D,

And we don't believe you, and that's all. There are 10 of you here with submersibles - we don't believe anyone. All. Solved!)))

A whole egg is possible. Protein in mayonnaise is not needed, but in order not to lie around, you can start it.

Everyone has a submersible, but I have a mixer for more than 20 years. I kept thinking whether it was worth buying a submersible. True, Kesha and I have 020

so as not to lie around

This is why I prefer whole egg mayonnaise ...

I already have unaddressed proteins constantly dangling in the refrigerator ...

Mine very much respect chocolate bezeshki, but if they also baked them themselves ...

And another question, how to use dry mustard in your recipe? There is no ready-made mustard in the house

I almost always use only dry mustard! Usually not ready. For 2 yolks, I add about 1 level tablespoon of dry mustard. And as for the LUKAVYAT, I also had a desire to make a video, just like Kroshi (it is technically impossible to make a video). So, LITTLE and let those who fail

I'll take my leg tomorrow. I'll stand right in front of the monitor and do it to read smart thoughts right away. If Th-beware

[Irina]

Irina, Thank you! I'll try dry mustard next time.

The mayonnaise has settled in the refrigerator. What can I say. The taste is island. But this can be regulated. In my opinion, there is still a lot of salt. I will decrease. But I don't really salt my food much. My men liked the taste. The husband said that this is the right mayonnaise and you need to make it at home all the time

About the leg. The first portion of mayonnaise was obtained exactly as long as I did not hurry with the butter. But my finger really hurt, with which I pressed the button. That's why she began to hurry up with butter. I did not like it. Therefore, I wrote that the leg for mayonnaise is not my device.

Sloboda is made with mustard oil. I thought it would be delicious too.

The trend of the season is just Leg-trampled eggs flowing smoothly into mayonnaise With varying success

[Mams]

Mams,

Yes, vinegar can be too much for someone's taste. Basically, like salt. The perception of these two products is always very individual. Mustard oil will be delicious. I did it on unrefined sunflower (not entirely on it, I replaced half of the oil norm) - I really like the taste of this fragrant oil. On olive unrefined (also replaced half of the oil norm). But this is not for everybody. I really love the taste of olive oil.

[Crochet]

Crochet, post a video, huh?)
Hunt to see how the Mayonnaise gets kicked!

[Bridge]

Bridge, my foot just starts to turn out faster. And with an ordinary mixer, with two whisks, it turned out, however, it took longer to wait for the mass to set. And with a foot - right once and went mayonnaise

Hunt to see how the Mayonnaise gets kicked!

and you didn’t read Lena Tim’s explanations, how ShuMakher taught her how to make mayonnaise over the phone, I read it to my husband, we laughed indecently for a long time!
No video needed!

Oh, Marin, I haven't read it! Now I'll be a tormentor, well, where can I find it, is this Lenkino's explanation?

Now I'll try to find you - it's a masterpiece!

ON! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=376394.0

[Marinchik]

Marinchik, read, writhing in convulsions! NadA my husband would be offset)))

[IRINA]

IRINA, mine never knew the technology, but now it will accurately reproduce the first time

[marina-asti]

marina-asti,

Guys they are ...)))
I would also remember SUCH!))

Control focus failed. It just didn't thicken. I am firmly got stuck joined the ranks of whiskers. No, so it doesn't matter to me. There is a whisk, mayonnaise is whipped for them - what else to invent

Here, I read the recipe and so I wanted mayonnaise !!! But the "mayonnaise" season has not come yet, we will have to endure.

And what is the "mayonnaise season" in Minsk?

And we also have them in Khimki.
In summer, we eat vegetable salads with vegetable oil, and when "plastic" tomatoes appear, we switch to winter mayonnaise salads. In summer, for some reason, mayonnaise is not very hungry.

And we also have them in Khimki.
In summer, we eat vegetable salads with vegetable oil, and when "plastic" tomatoes appear, we switch to winter mayonnaise salads. In summer, for some reason, mayonnaise is not very hungry.

Then I don’t understand, I eat tomatoes without anything. And olivier at any time of the year and day in any quantity and with mayonnaise.

Here, by the way, I found what was the mistake of many when preparing mayonnaise:
from Elena Tim's instructions (sorry, Elena): "Take a half-liter jar (an ordinary Soviet one - not a pot-bellied one) ..."
Not a half-liter jar! Not good for a leg! (well, unless you are an experienced maona-maker ... well then this is not for you).
I give an example of the parameters of the leg and container (well, I can't when people untouched non-mayonnaise suffer)!
The rim of the leg, which must be stepped on the egg: working height - 19 cm, diameter of the rim - 6.5 cm.
Ideal container for this leg: height 17 cm., Diameter of the container at the top -9 cm., At the bottom (where the beginning of the whipping process takes place -8 cm.)
I use a plastic shaker as a container, there is a lid for it, so I beat it in it, and store it in it. The only thing is - this is a container for mayonnaise from 1-2 yolks (well, I don’t do more at one time).
Therefore, once again, without guile, I advise: a high and narrow capacity is the key to the success of mayonnaise "with a foot on an egg"

high and narrow capacity

I can do it in any dish ...

Recently, I have adapted to make mayonnaise in such a jar, I load everything into it at once, beat it with a leg, cover it with a cap and store it ...

[Crochet]

Crochet, the question is - do you take a whole egg or just the yolk?

[Scarecrow]

Scarecrow, Natasha, thanks for the recipe, beat it with "foot", took into account that salt and vinegar can be too much, I took immediately less. The eggs were quail eggs. Everything worked out great. Lena Tim's comments helped a lot
Crochet, I also have such a container, next time I'll try it. Thanks for showing me.

[Inna]

Inna, the capacity is valid! I have two sizes. Love dearly. Here's the current mayonnaise I got .. more liters I had to put in a banal glass container. By the way, my bucket of Olivier ran out .. Together with him they finished off the mayonnaise .. So for more than three days he does not live ... They eat!

Natasha, thanks for the tip on mustard oil. I will consider. I have it, the time is coming. I took it for bread, but we didn't have time to eat so much. Therefore, it will just go into the sauce.

I whipped the first portion in a tall blender container. Not measured, of course, but tall and narrow. I realized my mistake. I added oil too quickly. Apparently, while there is no experience, it is worth pouring it slowly.

By the way. I did not have white granulated sugar, I stuck brown. The mayonnaise is dark. And the sugar didn't dissolve right away. Therefore, it is worth monitoring the presence of white sugar in the house.

I realized my mistake. I added oil too quickly.

In general, I immediately pour all the butter directly onto the whole egg.
That is, I break an egg into my favorite jug to the bottom, pour salt-sugar-mustard on top and so on that comes to mind, then pour ALL oil (250ml), vinegar or lemon juice on top, gently lower the blender leg to the bottom, covering it a cup of an egg, and only then turn on the blender.
Sometimes I immediately put my blender leg on the egg and only then pour all the butter.
Well, then everything, as in the ShuMashino-Lenkin description: as a white suspension begins to creep out from under the cup, I begin to slowly raise the mixer up so that it does not come off the white, that is, so that the suspension has time to form under the cup.
So up and down back and forth moving a couple of centimeters, lifting the mixer higher and higher, until, at most, after 15 seconds, everything will be ready.

[Olga]

Olga, so on whole egg. And if only yolks, no protein? The famous quote also refers to the whole egg.