Mayonnaise (recipe for catering establishments, 1956)

That's not why I cooked the recipe, nifiga wasn't whipped with a blender ((I'm afraid to translate the product again. But I really want to ..

I have to bring eggs from my sister today! Already looking forward to ...

That's not why I cooked the recipe

And for what, if not a secret?

With my blender, "leg", it turns out all mayonnaise that I tried to cook !!!

T-t-t ...

I'm not bragging, honestly ...

I just don't understand when they write mayonnaise does not work with a blender, how so?

Or does it depend a lot on the blender?

And for what, if not a secret?

There was one egg, 1 hour. l. dry mustard salt and sugar 150g butter and 1 tbsp. l lemon juice
All separately nifiga did not break. Or the blender sucks))) From the kitchen. combine Vitok)

I have to bring eggs from my sister today! Already looking forward to ...

It took me a while to understand the meaning of the phrase ... "eggs from my sister"

Natasha, what do you think, pour apple cider vinegar as much? I have matured here to make mayonnaise at home. My boys love it, I still have to do it myself, probably ... I took quail eggs, stocked up on mustard, but I have apple cider vinegar ... I also have lemon, but I want it first according to the recipe, as expected ...

[Mams]

Mams,

As I understand it, the main thing is not apple cider or what else, but the percentage of acetic acid. After all, the bottle must be marked.

I just do not understand when they write mayonnaise cannot be obtained using a blender, how is that? Or it also depends on the blender

Inna, I was beginning to exfoliate, even in the process of adding oil. They write that the oil should be poured in a thin stream, literally in drops. So I followed the recipes.

[Nata]

Nata, well, I think so too. I looked at% ... Well, I'm not looking for easy ways .... he's 5%

[Mams]

Mams,

Dilute, no problem!)))

Rzhu. I again did not get mayonnaise in a submersible blender. Inka, it's you wine !! ("I'm not guilty! He came by himself!" (C)))).

I had to start another third of the recipe (and I did 2/3 !!!))) and in Kitchen, use a mixer to use a mixer. Everything turned out perfectly, and the two thirds that were not received were also added there. Emulsified perfectly. Now I have a kilo of mayonnaise. Who would give half. Mom, probably))).

The oil took half refined. half - no. Excellent taste of fragrant oil, simple charm.

[at the very beginning, before turning on]

I use a blender, "foot", all the mayonnaises that I tried to cook are obtained !!!

Me too. Even before HP, on which I soon have 5 years.
Moreover, no "trickles" (c) I do not fill anything. I put all the components at once. Without stirring
And the most important thing in the process is that everything works out well, I think, also at the very beginning, before turning on (sorry for the expression) step on the egg.

I remember when, even before retirement, on the way to work in the train, I explained this delicate technological moment to my constant fellow travelers, the daily audience around us, too, almost crawled to the floor with delight.
The fellow travelers, as it turned out, did not know the word "blender" and were very interested in what exactly I should attack.

[Countryman]

Countryman,

Yes, this is a strict rule (well, if you want it to work), everything else seems to be superimposed on top and through the "holes" of the blender leg, as it were, seep into the yolk. It didn't work anyway!)))

[step on an egg]

step on an egg

That's right, and for the first 10 seconds, don't lift that "leg" ...

Although I can do it without this subtlety ...

Nata, thank you for the recipe. It turns out delicious, everything in it is in moderation. And at a certain moment, I stopped making mayonnaise with a blender leg, I had to make the second batch (and sometimes the third), and it is not clear how to explain this. And in a blender of a Bosch combine it always works.

[Anchytka]

Anchytka,

And it worked out for me, it worked out and stopped ... Therefore, I abandoned doing immersion ...

And for mayonnaise for health! Now is the time for your mayonnaise and sour cream. Salads after all! Cucumbers / Tomatoes, etc.

We have the head of the mayonnaise supply department - a daughter, makes it with an immersion blender, adds fresh dill, pickled cucumber. The main oil is to keep it cold and pour a little bit, she always has a bottle of oil in the refrigerator.

The main oil is to keep it cold and pour a little bit

Even with room temperature oil it turns out to be just as good, pour oil all at once !!!

Yesterday I made mayonnaise - just a delight !!! I did it in Boshik, everything turned out super. True, I panicked a little when I added vinegar, everything hissed, but then everything mixed up and voila super sauce !!! Before that, there were experiments with other recipes, but none of them came to taste, then some insipid, on the contrary, it felt too vinegar, brrrr. So what a huge MERCY for the recipe

[Irina_MP]

Irina_MP,

The same nonsense. Not satisfied with the ratio of ingredients. And this one really liked it.

Eat, have fun!))

[Scarecrow]

Scarecrow, made mayonnaise today. More precisely, I started yesterday, but did not have time to finish it - I had to leave with my son to the pool. In the evening I began to finish it, so it broke and the oil stopped emulsifying. I put it off for today. Today I re-read the part where you write how to reanimate a patient And I finished it all the same! It turned out to be very thick. In general, my submersible blender somehow started to warm up, I even paused so as not to burn out. Before adding the vinegar, I fell off my feet in pieces. Is it okay - so thick?

I also wanted to ask - and if you make it a mixer, then what kind of dishes is better to take? you need it too much, right?

[Anchic]

Anchic,

Yes, this density is completely normal))). After adding vinegar, everything is normalized)).

I use a regular bowl in the mixer (Kitchen Aid, 4.6L bowl), everything is whipped normally.

I use a 4.6L bowl in the mixer

Are you loading it straight up?

Are you loading it straight up?

Estessno)))

I didn't doubt you for a second !!!

[Nata]

Nata, thanks for the help! Yesterday we ate a salad with homemade mayonnaise - it was delicious. The husband marveled at his density

[Natus]

Natus, and do you put a whisk attachment in the mixer? And don't you change it?
It's just that I myself have never made mayonnaise - that's it, I want to try)

[Irina F]

Irina F,

Ir, I have Kitchen, I put on the wire for whipping and don't change. At first there are few ingredients, of course, they are at the bottom, then the oil is added and everything is fine.

[Nata]

Nata,
I see, that's what I thought about the nozzle!
Lana, I'll try Sedna)

[Nata]

I did it all the same !!! And I did it !!!!
There was a little more mustard (by accident). While taking the sample, my daughter felt it, but it was not felt at all in the salad. The taste is much softer than that of the purchased one. Made with a whisk in Kesh (6.7 l). True, she was afraid that he would beat 3 yolks on the bottom of the bowl and collect nothing, but, no, he made it to "5". Thanks for the recipe, Nata!

Chuch, here is my mayonnaise)))

Did half the portion, it worked out great (Kitchen rules)
I will add less vinegar next time. And now I will forget about the store for good)))
Thank you dear !!!!!

[Irina F]

Irina F,

At first I wanted to ask why it was so yellow, but everything became clear in a second: my eggs, right?)))

[Nata]

Nata, yes, their testicles-yolks are always yellow-yellow)))

[Irina F]

Irina F,

The sister of her chickens always has a biscuit of a vigorous yellow color))).

Yes, yes Natasha, I wanted to write about the biscuit and forgot, so yellow)))
And also, in salads, everything becomes yellow too)

[Scarecrow]

Scarecrow, but for me and with the store, it turned out yellow

I got a yellow one with the store

And I have ...

Well, quail eggs in the sense of salmonella are safer, although they also need to be washed very well.

I'm a little late here with my comment, but only saw the topic today.
Quail eggs are neither safer nor more dangerous than chicken eggs in relation to salmonellosis.
Salmonella dies at temp. from 55 degrees in 1.5 hours or after 12 minutes. at a temperature of 60 degrees. Therefore, the quail body temperature is 42 degrees (which is usually referred to by supporters of the absence of salmonellosis in quails) for salmonella "shoots for the elephant".
The same is with the argument about the denser shell and shell of quail eggs. Salmonella is much smaller than the holes in the shell and shell of both chicken and quail eggs. Salmonella is indifferent to the size of the opening: enough to enter a football goal or a hockey goal for the development of salmonellosis. And inside, they also multiply intensively.
So the risk of contracting salmonellosis when eating quail eggs, if lower, is very, very insignificant compared to chicken eggs.

Girls who got minez, worked out and suddenly stopped working: perhaps it's all about vegetable oil. Try changing the oil.

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

It didn't work! I just ruined the food! I did it for 1 egg (I decided to try it, it's good that I didn't take much). It seems like everything is according to the instructions, but either the mixer is weak (although later it was continued with an immersion blender), or some oil is not the same (ordinary sunflower from the store, I took 50: 50-with a smell and for frying), or oil was poured not as slowly as it should (although the girls wrote that even if everything is poured out at once, it still works), either it is necessary to beat it longer (although it was beating for 7 minutes), or the hands do not grow from there. But the result is deplorable (although I even added the SECOND yolk to the same number of other ingredients) - the yellow slurry is not going to thicken. Now what to do with all this? Pour out? Or can you skip somewhere?
Here's an experiment! "If you don't know how, don't take it!"

[Guzel62]

Guzel62, do not pour out the failed result, put it in baked goods where mayonnaise is provided according to the recipe.
Try to change the oil anyway. Maybe there is something wrong with him.

[Guzel62]

Guzel62, well, even I beat with my powerful mixer (Kitchen Aid) much longer than seven minutes! First, I beat the egg with mustard well and only then added butter, so I just scooped up a tablespoon and poured it without turning off the mixer. First, she poured on a spoon, then began to add two or three. All the time I made sure that it was emulsified, and then I added the next oil.

It didn't work! I just ruined the food! I did it for 1 egg (I decided to try it, it's good that I didn't take much). It seems like everything is according to the instructions, but either the mixer is weak (although later it was continued with an immersion blender), or some oil is not the same (ordinary sunflower from the store, I took 50: 50-with a smell and for frying), or oil was poured not as slowly as it should (although the girls wrote that even if everything is poured out at once, it still works), either it is necessary to beat it longer (although it was beating for 7 minutes), or the hands do not grow from there. But the result is deplorable (although I even added the SECOND yolk to the same number of other ingredients) - the yellow slurry is not going to thicken. Now what to do with all this? Pour out? Or can you skip somewhere?
Here's an experiment! "If you don't know how, don't take it!"

Do not throw it away, you can still make mayonnaise from the mayonnaise that has not been obtained! All products should be at the same temperature, it is better to put this mass in the refrigerator. Let it settle, the eggs will settle to the bottom. Then take out, break 1 more egg there, cover the yolk with a blender and beat slowly. Everything will work out! Completed a hundred times.

[Guzel62]

So, I also remembered that I somehow made mayonnaise and nothing came of it either.Then I put the mixture in the freezer for a while, and then everything whipped up perfectly!
True mayonnaise was without eggs.
Guzel62, good luck !!!

even I beat it with my powerful mixer (Kitchen Aid) for much longer than seven minutes!

And with an immersion blender, the whole process takes a few seconds !!!

I put all the ingredients in a bowl at once, zip and you're done !!!

Whisper ...

[Innus]

Innus, need to try! It would be great!
Next time I'll try it with a blender.

I, too, only use an immersion blender and make mayonnaise, I tried it a couple of times with a mixer, nothing came of it.

[Guzel62]

Guzel62, my first attempt at making mayonnaise was a long time ago when I just bought a hand blender. I did it according to the instructions for the blender and nothing happened. I did not know this site then and threw everything out. Recently, after reading the information here, I decided to try again. Made with a submersible blender. First, beat the mustard and yolk well (2-3 minutes minimum). And then add oil by a teaspoon (I also did it with a store). And before adding a new spoonful of oil, wait for the previous one to thicken. It didn't work very quickly (I think that with skill it will be faster a little). But the blender started to warm up and I let it cool down. And then time began to run out of me - I had to take my son to the pool - and I began to pour oil faster. And at some point, the next portion of oil did not completely emulsify and stratification began. I left this case in the refrigerator and on the trail. start day over. I took another yolk, whipped it with mustard, and then a tablespoon of the mayonnaise that did not work out. And everything worked out fine in the end!

I did a good job with a mixer, but with a blender it was much faster !!!

And to pour in the oil gradually, with spoons, I honestly do not really like it ...