Mayonnaise (recipe for catering establishments, 1956)

[Irina]

Irina, I tried it - it didn't work when I poured all the oil at once. I finished it with immersion, but I still had to add oil with a spoon.

When you need a lot, then knock down one portion (15 seconds), spread it (5 seconds), add a new portion to the same portion (10 seconds), whisk (15 seconds)

I had a friend who, seeing how I was making mayonnaise, ran to the store for a blender and took it home. When I came to her in Russia, there were many complaints that, they say, THIS blender does not whip. I whipped with this blender in front of her eyes instantly. I think the mistake is that the video looks inattentive. Lower the blender to the bottom and turn on. You can immediately see how mynez begins to form below. Slowly raise the blender up, when at the top there is something like a film of oil, I just lower and lift the blender up and down a couple of times.
Well, here's the first video that came across
I make mynez out of everything. Oil and yolk are emulsified, the rest is whatever you like, any flavoring additives (mustard, vinegar, any seasonings, any sauces) For fish, for example, egg, butter and soy sauce - great !!!!
Pisi. The glass should be narrow just for the blender to enter. It does not whip in wide, for example in a bowl it will not work. A glass is always included in the set, and whisk in it. The video in the bank is doing, probably the glass is lost.

Mayonnaise is always obtained with an immersion blender, in less than a minute

PPKS !!!

It does not whip in wide, for example in a bowl it will not work.

In a wide bowl, I also succeed always !!!

[Irina]

Irina, I completely agree. This is what I always do.
Throw everything straight into a high jar and don't take a steam bath. And then I formulate it in a more simplified way. "We must start with the fact that step on the eggs with the blender... Then turn on and slowly raise your leg. Then also slowly lower it. Three minutes and you're done. ".
*********
About seven years ago, when I was on the train on my way to work with these very words :) I explained the technology to my friends, the whole vestibule lay down with delight. Since then, this is the only way I describe it. Because what is highlighted in bold in the text when whipping is the most important thing.

Guys, it doesn't work. DOES NOT WORK!!! I know all the technology, I have a glass from a blender and stuff. Once it worked - now it doesn't. I tried it even after writing this recipe several times (in the middle of the discussions, they already laughed here). It turns out a white "liquid". And that's all)). Every time I redo it with a mixer. Here with the mixer - not a single puncture.

So it turns out for me, once, no. And I put my leg on the egg, and a dense mass is formed, but as soon as I just move, without even lifting my leg up, then everything is stratified. I tried to lift my leg sideways, the same garbage. And another time, really, hop and everything worked out. In general, the result is unstable.

And like Xenia, at first the mayonnaise forms, but as soon as I lift my leg, it stratifies. And when she corrected such a mixture with a whole egg, then somehow she behaved differently, less capricious or something.

And I, like Xenia, at first form mayonnaise, but as soon as I lift my leg, it stratifies.

How many secrets are there in the world !!!!

Can't even imagine what the error is. Can you pick it up quickly? You raise meeeeeedly, as described in the post above ..... In the process, everything is intuitively clear. Here mayonnaise began to form, you tear off the blender from the bottom a little bit. mayonnaise becomes more, even a little higher .. again mayonnaise becomes more and so on
I do not even understand that you can beat there for 3 minutes?
Try 200 ml butter and one egg, salt, sugar. Without vinegar and mustard, (you never know how you pour the liquid, how then to explain the problem) He simply has to beat!

Hmm, it's really not clear what may not work out there or not whip
Once I was looking for how to make mayonnaise I saw this video
And everything works out the first time, if it turned out a little thick, then I can dilute the mayonnaise a little with boiled water.
Oil at room temperature (and never refrigerate), the yolk spilled yesterday, but the mayonnaise came out thick.
Just some kind of magic, well, how mayonnaise can not turn out.
or maybe with butter or something else with something wrong?

[Girls]

Girls, here you link to the video where the whole egg is added. I started looking for videos where some yolks are added. Everywhere - "oil drop by drop".

[Anna]

Anna, throw me your soap dish in a personal. I will throw off a link to the recipe from which I made my first mayonnaise. When I didn't know any Bread Maker. The whole egg is there. Never does not delaminate. Although later I also switched to some yolks. But for other reasons.

I put the whole egg (purely out of laziness, the egg flopped and that's it) and the yolk separately, it always works. Maybe something with oil in Russia? You come across some kind of parties with do not understand what and then mayonnaise is not whipped?

Yes, with oil, too, everything is fine. After all, it is whipped in the combine!

[Countryman]

Countryman, yes I get this mayonnaise. It just doesn’t turn out right from the first try. So I’m trying to find a reason to always and immediately. And I do it very rarely, there’s no practice. I did it all the times 3 or 4

Although I also have a misunderstanding. I can't get yogurt. No way! A bunch of multicooker. Different. There are yogurt modes, multi-cooks in bulk. True, there is no brand-name leaven, but everyone's usual activity works as a leaven. I always have some kind of snot instead of yogurt. And I disinfected the cups and just tried it in the bowl. And I bought the asset directly in Paris. Doesn't work ..... Mystery ....

I just did it with a blender. It didn't work. I won't even try again: I lifted this blender - I have no strength. At the very beginning - a thick mass of emulsified mayonnaise creeps out from under the "leg", but it is worth raising at least 1 mm - emulsification no longer occurs. A full can of white liquid like kefir.

Natul, well, just some kind of magic!
What depends on is generally incomprehensible!

And, I will complain - I usually beat it with a blender with a whisk, it always worked out, but I rarely do it and it sometimes flaked, but this is fixable, and yesterday, too, in a jar, 50 ml of yolk of butter and began to beat. A minute passed, the contents of the jar not only did not stratify, but simply mixed, another thirty seconds, In general, there is no mayonnaise! After that, I added another egg and the remaining protein, mixed everything. I made an omelet, so thin, in a ceramic frying pan, so it stuck, and when it began to cool, I lay back with butter.
I took the oil as always, only a larger container was spilled.
The yolk was not yellow, but some kind of pale orange, and when it fell into the jar, it burst and it turned out that it was covered with such a plump whitish film. The squirrel contained solid white flagella connected to the yolk, probably a fertilized egg. Generally so.

Natul, well, just some kind of magic!
What depends on is generally incomprehensible!

Yes, not that word! I even have the same can as in your video! Rzhu ... I dumped everything into a mixer and whipped without problems))).

[Nata]

Nata, and I have the same trouble with the blender, it doesn't work out in any way, like it gets thicker on the bottom, you raise the khan to everything, maybe it's in the shape of the leg itself, they are also different, it turns out in a combine, and also not with first time, but I think this is my bobble, I make a very small portion and the whisk hardly reaches the yolks. In general, for me, this recipe is the most delicious, that's not to take away or add to taste))) I've tried many different ones, it's not that. So thank you so much for him !!!

I did make it with my foot, for 2 yolks and 250 grams of butter, yolks from the refrigerator, I cooled the butter slightly in the freezer, the rest was in proportion according to the recipe, I added butter in a tablespoon. A thick mayonnaise came out, fingers just dried up to hold the button, but everything worked out, though in 15 minutes ... Girls, how do you manage to make it in 15 seconds? If anything, Ideal sunflower oil)))

[Scarecrow]

Scarecrow, Nata, thank you so much for the recipe from my husband! And that means a lot. He's just a mayonnaise gourmet. Knows the tastes and shades of mayonnaise in all seriousness. Once I made him mayonnaise, he says that you don't do it anymore, don't transfer food in vain. Well, okay, I'm even better. And then a lot of yolks accumulated in the freezer, so I decided to try the recipe and I really liked yours. Moreover, some inner feeling prompted to do not half the portion for the sample, but the whole portion. Kesha whipped up, I stood next to it and put everything in, and when everything was ready and I tasted it, I myself was "crazy" from the taste. In my distant childhood, when there was a terrible shortage of mayonnaise, such a mayonnaise was produced by the Saratov Combine in small glass jars and these jars were purchased in advance and stored for the festive table.
Yesterday I did it for the second time. I put 700 grams of butter, it turned out a little thinner, but this was right after cooking, I haven't looked today.

Girls, how do you do it in 15 seconds?

I absolutely immediately put everything in a high container: first, on the bottom of the egg, pour salt, sugar on top, put mustard, carefully on top, so as not to over-stir, pour all the oil and vinegar.
I carefully lower the bowl of the hand blender to the bottom - I just put it on the bottom so that it covers the eggs at the bottom, and turn on the mixer. Literally in a couple of seconds a white suspension begins to creep out from under the cup. This is the beginning of emulsification.
As the white crawled, I slowly lift the mixer up along the wall, but slowly, I watch so as not to break away from the white mass that forms after it. I raise it a little along the wall and lower it, then along the other wall up and down. Then I raise and lower them higher. Literally in 3-5 movements I already reach the top.
Really for 15 seconds.
Then, if it seems very thick, you can dilute it with a little boiled water, add herbs, grated pickle, whatever.
If you do it with pepper, then it immediately with salt to the bottom, If with tomato paste - also it down with mustard. Etc.
Writing is 10 times longer than doing.
In tyrnete full video on this topic.
Good luck!

Natul, nothing that I got in?

Girls, how do you do it in 15 seconds?

Well, why is 15, 10 quite enough, I do it with a blender, "with my foot" !!!

Girls, how do you do it in 15 seconds? If anything, Ideal sunflower oil)))

Do not listen to them, they all lie!))) It does not work at all with a blender!
PS: This is our old joke. It doesn't work for me with a blender.

such mayonnaise was produced by the Saratov plant in small glass jars and these jars were purchased and stored in advance for the festive table.

Yes! I also have associations with that store-bought mayonnaise from my childhood! Why I liked it.

Ahhh, who taught me how to make mayonnaise with milk ?? I did it !! Blender !! I sob with crocodile tears of happiness!))) Moreover, the mechanism seems to be clear: milk is heavier than butter decently and does not mix with it, and it keeps at the bottom. At the beginning of emulsification, because of this, an ideal situation is obtained: oil is not added to the emulsified mass in a large volume at once. It seeps out in drops. I will continue to experiment))).

Question of the year: what for did I keep chickens ??? Okay, I'll eat their boiled eggs with homemade eggless mayonnaise. How do you like the plan? It has already been implemented by tomorrow morning.

[Tusya]

Tusya, Congratulations! Well I said, mustache polutizza

I will continue to experiment))).

The results of the sharing?

[Scarecrow]

Scarecrow, and the recipe? On milk?
You are welcome

[Scarecrow]

Scarecrow, and the recipe? On milk?
You are welcome

We have a recipe for milk on the forum, but personally I made a recipe from the same topic, I just removed the yolk, added 100 ml of milk (this is one third of the products from the recipe) and added vinegar directly 9%, a little bit, so as not to pour in excess liquid ... For a third of the recipe, 50 gr 3% of the bite is needed (which means about 16-17 gr 9% should be diluted with water to 50 ml, so I did not dilute, but added 9% and not all at once - I tried it).

Girls, help with advice.
Yesterday I made my first mayonnaise. Hurrah!!! It turned out, Thick, beautiful ... I decided to add both vinegar and lemon juice ... And I overdid it with acid

now I’m thinking how to save the situation ... Make another batch and add a sour one instead of vinegar? Or is it better not to risk it?

[Tanya]

Tanya, I would try to mix a small portion without vinegar and then two ready to combine.

stir without vinegar

Will mayonnaise be emulsified without acid, in this case without vinegar?

Is it possible that without acid, in this case without vinegar, mayonnaise will emulsify?

Naturally. Because the emulsifier is yolk. First, everything is emulsified and then, acid is poured into the finished mixture - GOST technology.

acid is poured into the finished mixture

I pour everything at once ...

Posted on Friday 25 Nov 2016 11:46 am

emulsifier - yolk

But what about mayonnaise without eggs?

Why is it emulsified?

Why is it emulsified?

There is another emulsifier. Egg yolk contains lecithin, which is in this case an emulsifier.

[Tanya]

Tanya, I would try to mix a small portion without vinegar and then two ready to combine.

Thanks, I also think this option is the only possible one

I pour everything at once ...

Posted on Friday 25 Nov 2016 11:46 am

But what about mayonnaise without eggs?

Why is it emulsified?

Due to other ingredients. Milk, for example.

Lei. Vinegar does not interfere and is good. But nothing helps)).

[u]

Vinegar does not interfere

Youufor years I have not added it to my mayonnaise, nothing personal, just my recipe for mayonnaise with lemon juice), so I pour it)) ...

I have nothing against vinegar ...

Nothing hesitating, I use it in other dishes)))) ...

[Crochet]

Crochet,

Yes, I'm not just about vinegar, but about acid in mayonnaise. The question was whether mayonnaise will work without vinegar / lemon juice. It will work out. Because acid does not play a role in emulsification. But it doesn't interfere either.

I worked in a South Korean cafe, where we were taught to whip mayonnaise .. we cooked 10 kg at once ..
Products like this recipe ...
We made a separate brine from vinegar, water, sugar and salt ..
Then we beat the yolks and the first 3 liters of oil should be poured in a thin stream like a thread, then it can be a little thicker .. as soon as you see that the sauce is thick, start adding a tablespoon of brine ..
It was not recommended to pour oil in a thick stream at once, during storage the oil may separate,
Mayonnaise was stored in the refrigerator for about 9 days, but it was very tasty, salads scattered ..

[Scarecrow]

Scarecrow, thank you, very tasty mayonnaise, straight from childhood!

Thanks a lot for the recipe. It turned out the first time. Made with a submersible blender. Everything is as described above. I put my blender leg into a tall glass .. and "OPA", mayonnaise is ready. I liked the taste very much. Until recently, I didn’t believe that it was like a purchased one, because I had tried it before and didn’t like anything (it turned out to be a tasteless white thick mass). I made 1/3 of the norm. Only 2 yolks by weight were 40 grams, and everything else was according to the recipe.

An excellent mayonnaise turned out, whipped with a whisk, replaced the vinegar with lemon juice diluted with water, very tasty.

[Gecha63]

Gecha63Here is a 100% success algorithm. By chance, I checked it on myself today. I always made mayonnaise and everything worked out. But there was no sugar in my recipes.And today sugar has spilled into the yolk, / mixed with salt, it's not scary there is almost one amount /, added salt, mustard. And I, like Chucha, do not get whipped, I started dancing with tambourines / gadgets /, not whipped. I put it aside and started it again using the correct technology. Everything worked out instantly.