Garlic mayonnaise "Minutka"

Category: Sauces
Garlic mayonnaise Minute

Ingredients

Vegetable oil 350 ml.
Eggs 2 pcs.
Garlic 3-5 teeth.
Salt 3 gr.
Lemon juice (1/3 lemon) 30 ml.
Ground black pepper 1-2 gr.
Submersible blender 1 PC.

Cooking method

  • Mayonnaise recipe for the impenetrable lazy or for those who cook a bowl of salad at the last minute and the husband stupidly forgot to buy mayonnaise. I called it "a minute", but in fact it whips in 30 seconds. The hardest part of this recipe is to peel the garlic and tear off that stupid loop from the lid of which the oil is sealed. I don't know if there was a similar recipe here, I didn't find it. So I apologize in advance for repeating .. And if anything, in the photo .. This is a spoon worth
  • So...
  • Garlic mayonnaise Minute
  • Pour 350 ml of sunflower oil into a measuring cup of a blender, or immediately into a jar, break two eggs, put in garlic, pour out lemon juice, add salt and a pinch of black pepper.
  • Lower hand blender and beat at full speed, 30 seconds, until stiff. For complacency -1 minute.
  • This is how the sauce looks after three seconds.
  • Garlic mayonnaise Minute
  • Transfer to a jar and refrigerate. The recipe is for a 500 ml jar.
  • Initially, when lowering the blender into a glass, try to cover the garlic with the working part. And the blender doesn't need to be kept on the bottom all the time. You can lift it a couple of three times while it is running.

The dish is designed for

Approx. 500 gr.

Time for preparing:

Preparation - 2 minutes. Cooking -30 seconds.

Cooking program:

Blender

tana33
I, I am so
impenetrably lazy)))

I even have the same blender
ninza
Oh, that's just right for me. Thank you.
Myrtle
Thank you! Quick and tasty / with garlic. /
brendabaker
Garlic mayonnaise Minute
Thank you, it turned out tasty and fast
Trinitron
Quote: tana33
I, I am so
You are not the only one like that. And I've been with a whisk for several years and drop by drop and for half an hour ...



Added on Friday 17 Jun 2016 08:15 PM

Quote: brendabaker

Garlic mayonnaise Minute
Thank you, it turned out tasty and fast
Already? Fast you
Trishka
Quote: Trinitron
impenetrably lazy
That's me, so thank you for a quick and wonderful recipe!
Albina
I also like to make mayonnaise myself. Garlic will be good with meat dishes 🔗
Tatiana S.
I know, I know this recipe. I just did it not with garlic, but with mustard. Now I don't buy mayonnaise. I will definitely try with garlic. I also did it with quail eggs, which is also normal. This is for those who are afraid of salmonellosis.
Tumanchik
about! Finally, a sensible pogram recipe without a bunch of yolks! Thank you. to bookmarks!


Added on Friday 17 Jun 2016 10:00 PM

Quote: Tatiana S.
I also did it with quail eggs, which is also normal. This is for those who are afraid of salmonellosis.
I described how to pasteurize eggs here
lettohka ttt
Thanks for the recipe :-) fast and not confusing :-)
mamusi
I will also take a recipe for myself, I NEVER buy mayonnaise, but I always do it with a mixer from Old Cookery 60, some year of release, everything is given in kg and ... I counted for 0.5 kg of vegetable oil ... and I always do it with mustard, and with butter chilled to 15 * ... and a thin trickle ... etc. etc. so on ...
And here you have SUCH SPEED! SO SHO - I definitely take it! :-)
francevna
Vladimir, mayonnaise looks
I have peeled garlic for two days, I did not calculate when salting cucumbers.
It turns out that he was waiting for this recipe
I'm taking it to bookmarks. +
Helen
Cool mayonnaise ..
Little dragon
girls-boys, and if there is no blender (or rather, there is no submersible, and so - an attachment to the combine), then can this be done on the combine too?
OlgaGera
Natashik, try it and you will tell us

The recipe is glorious
letka-enka2
Vladimir, I am grateful for the recipe, it became quickly and was also quickly eaten, for not having fresh added dry garlic - it's still delicious, I especially liked it in a salad of fresh cucumbers and tomatoes
SvetaI
Trinitron, thanks for the recipe, I did it, but with adventures.
Made half a portion, all the ingredients from the fridge. I whipped and whipped, but neither after 30 seconds, nor after a minute, nor after three minutes I did not get any mayonnaise. Just a cloudy goo with white flakes. And he warmed up pretty much.
It was a pity to pour it out, put it in the refrigerator.
After about an hour and a half, everything cooled down, I took another blender and tried again. I don't know what was the matter - in the blender or in the temperature, but everything instantly whipped and thickened. Not so that the spoon was standing - but it turned out to be real mayonnaise, and very tasty!
I baked meat with him - super!
If only I could understand what it was ...
Trinitron
Quote: SvetaI
If only I could understand what it was ...
ahh .. it was an ambush .. I can't even imagine what .. Maybe it really should have been allowed to warm up or the blender had to be changed. I take the eggs straight from the refrigerator, and I keep the oil, lemons and garlic at room temperature .. They deteriorate from the refrigerator ..
Svetlana11111
Trinitron, really very fast, which is important, and really tasty, tasty! Thick and full-bodied. Lemon juice 70 ml. Lot. I rarely use mayonnaise, I do it like everyone else, as usual, for a long time, pouring oil in a thin stream. Thank you, Vladimir. I have already told my daughter. Tomorrow I will share the result with my colleagues. I'll try with herbs. Excellent result!
tana33
Garlic mayonnaise Minute
Garlic mayonnaise Minute

beautiful, delicious
there was no lemon, replaced with vinegar 9%
the mayonnaise turned out to be spicy, everything is how I like it))))
and homemade eggs, the color is saturated
Thank you dear comrade Vladimir !!!!
Sveta * lana
Vladimir, bravo !!!!! Thanks a lot !!!!! Recipe, miracle - how good !!!! Simple, fast, delicious !!!!
Lyudmila Antonovna
I really like white sauces ...
Mirabel
And my mayonnaise is not whipped
Try a blender on it alaBamix, .. nothing whipped, sinned on a blender
I took my proven method of making mayonnaise (it is very similar to the one offered, but with a different bookmark of products) and everything turned out great.
put the jar in the refrigerator, maybe chilled it will beat.
Jiri
Mirabel, Vikul, it is very important that the yolks are under the dome of the blender. Pull the leg of the blender a few times to a small height, and then when the yolks begin to whisk and whiten, lift the blender almost to the top, then down, and everything will be fine. But I still give homemade mayonnaise with vegetable oil, and no spices interrupt it. Oil used different, naturally odorless
Mirabel
Irina, Ira, thank you very much!
oops .. and I really like homemade mayonnaise.
I put everything in a blender glass, cover it with my foot (that's probably the yolk just under the dome) on top of the butter and beat everything exactly as you describe.
Do you know, with this my "miracle mayonnaise" something can be done, except to throw it in the trash?
Jiri
Vick, try to punch it again, if nothing works, you can bake chicken parts or meat under it, homemade mayonnaise still flows when heated in the oven. This is how I tried to bake meat
SvetaI
Vika, I also had it, look in this thread post 17
Mirabel
Svetlana, Svetochka! Thank you so much! : a-kiss: I also put my liquid in the refrigerator, after an hour I tried to beat it, the result is zero
Once again I put it on for several hours and beat it again and: girl-swoon: soooo thick mayonnaise came out !!!! Super!!!
SvetaI
Quote: Mirabel
Once again I put it on for several hours and beat it again and soooo thick mayonnaise came out !!!! Super!!!
How! I wonder why is it so? For the majority, it is whipped right away ...
Wildebeest
An excellent recipe without mustard. While I took it to the bookmarks.
Trinitron
Quote: SvetaI
How! I wonder why is it so? For the majority, it is whipped right away ...
I'll try to explain .. The recipe is designed for selected category eggs of more than 70 grams. The solution is very simple. Instead of 350 oil, pour 300 and everything should work out.
Wildebeest
Vladimir, what about eggs at 55-65 grams?
Scarecrow
Aaaaaa, mayonnaise with a blender again !! I'm going to kill apsten!)))

Everyone who knows my ordeals understands!)))

The last experiment was about a month ago. Ufigachil I dozens of 2 eggs and one and a half liters of oil. I'm sooo stubborn, yes. Doesn't whip.
Trinitron
Quote: Wildebeest

Vladimir, what about eggs at 55-65 grams?
Pour 300 butter .. I just got used to buying large eggs and did not think when I wrote the recipe, but now it cannot be changed ..


Added Monday 26 Sep 2016 11:26 PM

Quote: Scarecrow
Ufigachil I dozens of 2 eggs and one and a half liters of oil. I'm sooo stubborn, yes. Doesn't whip.
Honestly, never! there were no punctures ..
Scarecrow
Quote: Trinitron

Honestly, never! there were no punctures ..

I believe! There are such pAlforum! But I can't! Either the hands are from the wrong place, or something with a blender)). I have 2 blenders. Both fail. I changed the containers, the technology of "stepping on the egg" was clearly carried out - the stone flower does not come out of Danila the master))). Now Krosh will come and laugh at me again. Loudly))). And I hear everything, by the way !!
Moreover, for the last time I was so dispersed in squandering products and "ah! Still nothing happens" that I stubbed even the first portion of mayonnaise in the bowl of the planetary mixer !!! This is generally the level of a virtuoso)). This has not even happened to me before, but I was able to overcome this "milestone".
Trinitron
So, I went to the kitchen, I just did it for tomorrow .. And don't step on the eggs, just at full speed up and down .. I did it in the same glass ..
Garlic mayonnaise Minute
kseniya D
Quote: Scarecrow
Everyone who knows my ordeals understands!)))
I, I know
Tus, I quit making it with eggs and started making it with milk. Do you remember, in your subject I wrote that it also worked through time. but with milk there were never punctures.
I must try this option with milk, I won't even try it with eggs.
Wildebeest
I never did it with eggs, I did it only with milk and never had punctures.
Scarecrow
Wildebeest, kseniya D,

Well, thanks, good girls !! Now I will experiment with milk. Here, damn it, an infection ...
Nugira
I did great with milk the first 2 times, and ffse, it doesn't work anymore ((butter, too, the blender is the same, but nothing.
kseniya D
Milk is advised to be used from the refrigerator.
Wildebeest
Quote: Scarecrow

Wildebeest, kseniya D,

Well, thanks, good girls !! Now I will experiment with milk. Here, damn it, an infection ...
Natasha, whipping butter + milk, a thick emulsion is obtained. If sugar, cocoa and crushed nuts are added to this emulsion, you get almost Nutella. I forgot. For greater density, I also add milk powder.
Jiri
Quote: kseniya D
Milk is advised to be used from the refrigerator.
Ksyusha, how much milk do you need by volume?
kseniya D
I make for 300 ml of butter -150 ml of milk.
Mirabel
Girls! maybe eggs and milk and butter from the refrigerator must be required?


Added on Tuesday 27 Sep 2016 09:38 PM

Quote: Trinitron
And don't step on eggs
That is, if the egg is not under the dome of the blender somewhere dangling nearby, is it not critical?
Jiri
Quote: Mirabel
And don't step on eggs
it's better to step on the egg, it won't lose it ..
Mirabel
Irina, well, ok, let's come!
kseniya D
Quote: Mirabel
Girls! maybe eggs and milk and butter from the refrigerator must be required?
I always did with eggs from the fridge and after a puncture, I'm tired
And with milk everything is ok.
Albina
Quote: kseniya D
And with milk everything is ok.
Ksenia, milk instead of eggs or a different mayonnaise recipe?

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