Mayonnaise (recipe for catering establishments, 1956)

[whole egg]

Wooooot, girls! I finished off my mayonnaise yesterday. I had some unfinished mayonnaise from the previous day - the oil stopped emulsifying. Yesterday was time and I began to finish. I took a new yolk, but for some reason he did not want to thicken with butter at all, it was somehow liquid and that's it. It seems to have stirred, but the liquid was straight in the container. And I decided to try whole eggi.e. yolk and white. And she immediately poured a lot of oil there and then a completely different song turned out to be. This mass behaves in a completely different way! I went there and then the failed mayonnaise also thumped all over and everything was emulsified. Only the mass obtained in this case is not as thick as with one yolk. With yolk - it is transferred to sugar with vinegar in pieces. And with an egg, it is a delicate thick emulsion.
I am generally glad that this time I had to tinker and get such an experience. And I crumble about a whole egg that's why I asked, in order to understand whether I made the right conclusions. That is, in my opinion, it is much easier to make mayonnaise from a whole egg than from one yolk.

[Crochet]

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

More often from a whole egg), mainly due to the fact that the protein does not dangle without an owner), but it happens that only from the yolk, I did not notice absolutely any difference, honestly ...

[Anchic]

Anchic, if you continue to pour oil, then the mass will also become thick. But there is a possibility that the oil will stop emulsifying. On one yolk, the mass becomes thick and liquefied with vinegar. And from a whole egg, you regulate the density with the amount of oil.
But this is still a topic about yolk mayonnaise. And I want to say that the scarecrow mayonnaise tastes different. I will not say better or worse, there is someone like that. But he's different.

I just did it with a submersible boander. Goo. Rzhu is scary. I did it before, I did it, but then it stopped and that's all.

First, there were signs of emulsification under the blender's foot, and then everything. It's just that everything mixed up and became a milky white slurry))).

[Scarecrow]

Scarecrow, don't you believe now too?
Maybe it depends on the freshness of the eggs? Too fresh, or vice versa, have been lying for a long time.

[Olga]

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

I do it with a whole egg only because I do not want to then drive the protein separately through the refrigerator. But when there is baking, in which one protein is enough, for example, for grease, or scrambled eggs, then I do it with only yolks.
In terms of density, I have mayonnaise very, very, very, very, and with a whole egg, and with one yolk (both raw and boiled).

And I still beat it with an ordinary mixer. The truth about vinegar, that it had to be diluted, I remembered only when everything was ready. I put it in the cold. Tomorrow I'll make some salad.

[Albina]

Then someone wrote that the taste is salty and you can use less vinegar ... I thought for a long time.)))

Listen, probably the scales are still of great importance. After all, many have scales with an error of 5 !!! gr, at best - 1 gr. But +/- 1 gram of salt is decent. I took the habit of not getting enough sleep 1-2 grams, which in case of an error in the positive direction just equalizes the salt content))).

I would also slightly reduce the vinegar to my taste, which I do, which I wrote right away ("don't pour it all at once, try it").

Here.

Albina,

Boil eggs by morning!))

I made a habit of not getting enough sleep 1-2g

I would also slightly reduce the vinegar

Yes, that's exactly what I do. My husband and I have a battle over vinegar. I like the smaller one, it is bigger. We have to look for the line.But if you add pickled cucumber, garlic, greens, then the taste suits everyone.

[9%]

Natasha, I'm bringing you a wonderful thing in the subject. Found by accident. This is a vinegar calculator. You enter the percentage of your vinegar and how much you need to get. It counts and displays the water ratio. In!

I then counted Coy what:

To prepare a 3% vinegar solution, you need to one part 9% vinegar add 2 parts water.
To prepare a 3% vinegar solution, you need to one part 7% vinegar add 1.3 parts water.
To prepare a 3% vinegar solution, you need to one part 6% vinegar add 1 part water.
To prepare a 3% vinegar solution, you need to one part 5% vinegar add 0.7 part of water.

Hopefully useful for recalculating compound interest
My mum yesterday made mayonnaise with lemon juice from quail eggs. And she did it with a blender leg. Despite the fact that her leg is from a Bosch mixer ... So I don't know what this product needs? Maybe he chooses himself who gets out with his foot, who does not?

Yesterday I again made mayonnaise with my foot, this time Kitchenade), for a change, one press of a button and the mixture immediately began to emulsify ...

Girls, well, that's how you can't do it ?!

And I dump all the components into a bowl in one fell swoop) ...

I also start to emulsify, and then one wrong movement and fsёё, bang the second shift. Through time it turns out.

I also start to emulsify, and then one wrong movement and fsёё, bang the second shift.

And mine too. Moreover, what was initially emulsified, it remains in the same form, does not delaminate and nothing happens. When you try to add oil, it breaks, but if you leave it alone, then the thick part is combined into a single piece and all this floats in the oil that has not already been emulsified.

Girls, well, I don't even know what to say ...

Reeks of devilry ...

[Inca]

Inca, cha have magic hands, but we have not reached the service yet

Yesterday I made mayonnaise again with my foot, this time Kitchenade's), for a change, one press of a button and the mixture immediately began to emulsify ...

Girls, well, that's how you can't do it ?!

And I dump all the components into a bowl in one fell swoop) ...

Skill, Innochka, you won't drink it! And stability is a sign of skill, again!)))

This is me about myself.

Aaaaaa !!!!!! Made the mayonnaise with my foot !!!!! Girls, this is something !!!!
It was done just instantly! Just pressed and immediately a white mass climbed
Three or four seconds!
Can this happen ???

[Irina F]

Irina F,

Irk, that's exactly what happens. Only for me it has not happened for three hundred years))).

[Irina F]

Irina F, and did you pour oil all at once?

[Natasha]

Natasha, I practically risked, if it didn’t work out, then I didn’t have enough for the second portion!
Why, she was so tired and did not want to stand at the combine and pour oil with spoons! So I decided to take a chance. I asked Kroshik a couple of questions and set off!
Anchic, Anyut, yeah, I loaded everything at once and put her foot on the yolks - right there poper mayonnaise !!!

Aaaaaa !!!!!! Made the mayonnaise with my foot !!!!!

Phrases for which 20 years ago you could end up in a psychiatric hospital:

- I'll be in the woods, but you call me.
- My hand is already frozen to talk to you.
- I accidentally erased War and Peace.
- Damn, I can't enter the mail.
- I sent you a letter ten minutes ago, did you get it?
- Throw me a photo on soap.
- I forgot my phone at home.
- I cannot talk to you, you disappear all the time.
- Put me money on the pipe
. - I'll buy more brains tomorrow.
- Let's give him a home theater.
- Yes, there are only two hundred gigs.
- I passed World War II for the Germans.
- Yes, you can count on the phone.
- Rename the folder.
- Give me twenty-five rubles for the subway.
- I rock the elf.
- Stick me a charger.
- Ivan is not at home, he is in the army. You call him.
- Excuse me, will you tell me what time it is, otherwise I forgot my phone at home ...
- Let me take a picture of you on my phone.
“I sat on my classmates all night yesterday.
- Throw off MMSku how you are resting there, at least I will look at the summer, otherwise this frosty winter got to the end.
- New photos from Mars have been posted, it would be necessary to swing.
- I didn't manage to grunt.
—Aaa, I died, who has a resurrection?
- The phone beat me at chess!

Only for me it has not happened for three hundred years))).

Nat, what's wrong with your leg?

[eye]

eye,

She doesn't want to make mayonnaise out of yolks!)))

[Scarecrow]

Scarecrow, and right? front?

[IRINA]

IRINA, Thank you. I'll try the next call.

[Scarecrow]

Scarecrow, and right? front?

I only have the back ... I'm sorry ...

[Scarecrow]

Scarecrow, but I can't. Immediately liquid consistency with fine flakes and does not thicken or whiten. I haven't added vinegar and salt yet. Whipped with a submersible blender. Your eggs. What's wrong What to do with this mass? Throw it away?

[Tata]

Tata,

Not so easy with the process. Do not throw away the mass in any case. Re-start another portion on one yolk, but not with a submerged one, but with an ordinary mixer. And beat, achieving oil emulsification. The unproduced mixture is then added like oil to a new emulsified portion - everything will work out.

[Scarecrow]

Scarecrow, and a portion of one yolk is also not emulsified, liquid. I don’t understand what’s wrong. Your egg from the refrigerator, Zlato oil, the simplest mustard. Beat with an ordinary mixer with two whisks.

[Nata]

Nata, happened. The mass began to thicken and turn white instantly only after adding vinegar. Just a bit too much for the taste of vinegar.

[Tata]

Tata,

Eeeeee .... Well, good. Although vinegar usually dilutes the already thickened emulsified mass))).

[Scarecrow]

Scarecrowwhat can you do to reduce the taste of vinegar? Another serving without vinegar or something else?

[Tata]

Tata,

I wrote - do not pour everything at once !!! Because the taste and color ...

Yes, now only dilute with a batch without vinegar))).

[Scarecrow]

Scarecrow, made a serving on 1 yolk without vinegar. I mixed it. It turned out super !!! Thick, uniform, yellow. The beauty. Thank you. Tell me how much it can be stored, otherwise it turned out a lot.

[Tata]

Tata,

I had a maximum of 2 weeks. There was nothing further to store - they ate. Therefore, the maximum storage is unknown to me))).

[Tata]

Tata, I have here and for three weeks the leftovers stale. Since I did a little too much (it didn't work out right away, I made a new portion and it turned out more than necessary), then they didn't eat it right away. And then, somehow, there was nothing special with it, in general, we use little mayonnaise, we got used to it: the store does not want to eat a lot, but she herself was inept.So the leftovers lingered in the refrigerator, in the coldest zone (+4). Neither taste nor smell has changed.

My mayonnaise didn't work. How many times have I done and everything was ok, but now some kind of liquid garbage has come out, it's a pity to throw it away. What should I do? Knead more and mix everything, or you can use the failed mayonnaise instead of oil, but there is vinegar.

[Irina_MP]

Irina_MP,

Knead more porcini and to it, when everything is emulsified, add a little bit of the failed mixture. She also emulsifies.))

And when, before the vinegar?

[Irina_MP]

Irina_MP,

Yes. Add all the oil of the new porcelain and then, just like oil, add the failed mixture a little. It will start to emulsify. But why did you add vinegar to the failed mass ??.

And suddenly, I think, miraculously everything will be corrected

I finally got mayonnaise !!!!! Kapets! Never, did not work, even though you crack !! And then it turned out !!! Here's what detailed instructions mean. Natasha, you are my Guru, sorry for the pathos, but there was not a single puncture with your recipes. Thank you very much!!!!

Today I made mayonnaise again (we rarely eat it). So far, the first attempt has not worked out yet. But today I managed to cook a small portion without the additional addition of yolks and butter. I did it with an immersion blender When the mixture stopped emulsifying, I poured everything from the blender glass into a bowl and let this mixture settle for a bit. Then I put the thick part in a blender glass with a spoon, just a little, a couple of tablespoons.And again, with a blender, in a few seconds, she emulsified. And then she began to slowly add this mixture that had not turned out and was already stratified. And brought it to normal.

[Anna]

Anna, thanks for the idea, otherwise, it also turns out through time.

[Nata]

Nata, I want to report a little. I have already made this mayonnaise with an ordinary blender And recently my dream of buying a submersible blender came true. Today I finally experienced it. I made 1/3 of the recipe (and then relatively adhered to the ingredients). I used quail eggs. At first, having weighed and prepared everything, I started. So far I knocked everything down: it turned out to be liquid white mayonnaise. But at the end of minutes after 3-5 it began to precipitate and stratified. I was upset at first and put it aside. Somewhere in a couple of hours before lunch I decided to try some more whipping. But the quail eggs ran out, and the chicken eggs were bought a long time ago and I did not dare to take them. And she began to whip: before our eyes he began to turn white again and the layering began to disappear. And Hurray, I did it. We had lunch with mayonnaise. And for dinner it was already thicker.

[Albina]

Albina,

I can't get submersible. Always such bullshit!)))

I hope to master the recipe and not buy mayonnaise

I was making mayonnaise just now in Kesh Big. The first time I did it in it, it took a very long time, 20-25 minutes. I was tired of pouring oil in spoons. Then she began to practice immersion. But, damn it, every other time it turns out And it was necessary without punctures and a lot, so I decided in Ken, that would be for sure. In short, she poured the required amount of oil into a plastic bottle, made a hole in the lid and simply held it over the bowl, the oil poured and whipped itself in a thin stream. It turned out 2 times faster. There are fewer body movements and problems that you will flop more than necessary. Suddenly this method will be useful to someone. And if you still adapt some kind of holder, finally the buzz would be

Mayonnaise is always obtained with an immersion blender, in less than a minute. In a complimentary glass from a blender or a narrow jar, or a mug, immediately pour everything according to the recipe and fill it with butter, begin to beat from below, gradually lifting the blender up. Mayonnaise is ready for 15 seconds. Any composition gets lost, ALWAYS, even the yolk, even the whole egg, even with vinegar, even without. The video on YouTube is full.

ALWAYS

But no !!! Many handy young ladies, including me, succeed every other time. And when you need a lot, the volume in a blender glass is simply small.