Making mayonnaise

Tell me, who tried to cook mayonnaise in a blender with a bowl with built-in knives? Should I try or will I just spoil the food?

It is with a blender with knives that I can beat the mayonnaise better than with a mixer.

Qween, Anya, thank you very much! Finally I got mayonnaise! Before this master class, it NEVER worked. And now the question is: if you use soy sauce instead of salt, then mix it into the finished mayonnaise, or can you add it at the initial stage (I'm afraid it will stir up with additional liquid)?

Svetochka I'm glad!
I recommend adding soy sauce at the end, after the mayonnaise is ready.
I add Kikomann-natural sauce. Last week I decided to buy Sen Soi (Russia), tried it - disgusting. Although, everything was clear for the price.

Girls, I tried to make mayonnaise. It turned out even with manual whipping (check out how much I toiled!). But only in consistency. I did not like the taste categorically. Once, I got into a mess in the most natural way: I swelled mayonnaise on unrefined olive oil. This is how it was written in the recipe - and I did it. Out of stupidity. I myself only use refined, because the taste and smell of unrefined is specific. So my gorgeous mayonnaise went into the trash. Nobody began to eat it.

Today I looked at the topic of mayonnaise at work. I thought everything. Still, I decided and did. Lazy option with dumping all products into one pile and whipping with a blender. For the pungency of a spoonful of mustard, two (recipe from the first post of the topic), two pinches of sugar, a tablespoon of lemon juice (from the originally indicated amount of ingredients, it seemed rather bland). This is mayonnaise, I'll tell you! Firstly, I almost split the glass from the blender. Secondly, the blender attachment was so stuck in this thick mass that I was jumping around the kitchen trying to rip it out. That is why I almost smashed the glass when I pulled it out. Thirdly, I did not expect that with a sonorous "chvyak" she would peel off so abruptly and sprinkle some interior items with mayonnaise, including herself. Well, fourthly, and most importantly - it's delicious !!! (y) Thank you for the Author. The husband asked to boil the eggs by the next morning.

A special sipasiba for those who are not too young to provide a photo. Photo always makes any process clearer.

[Scarecrow]

Scarecrow, You always describe in such a way that you don't need to watch a comedy!
Yes, the mayonnaise according to this recipe is very, very thick.
I'm glad my recipe came in handy.
To your health !!!

PS: If you like spicy, then additionally (immediately) put mustard seeds. We love so much.

[Qween]

Qween

In principle, I fully justify my nickname ... It's no coincidence that I got it ...

But, as I cooked mayonnaise today - you could sell tickets and popcorn.

The husband laughed. But check out the mayonnaise ...

I also made mayonnaise today, though not with such adventures as Chuchelka, although I also got a little splat. Usually the husband holds the cup, and since he is now away, I had to chomp on my own. Empirically, I came to the conclusion that if you lay a whole egg, then it does not fold, even if it is poured in a not quite thin stream. And yet, I do not put in purchased ready-made mustard, but mustard powder and dry mustard seeds. I tried it on lemon juice, but in my opinion the citrus taste is too dominant, so I often use wine vinegar.

Today I tried to make mayonnaise ... it didn’t exfoliate, but .... it’s not thick, it looks more like jelly in terms of consistency than sour cream. What could be wrong?

Today I tried to make mayonnaise ...I didn’t exfoliate it, but .... it’s not thick, it looks more like jelly in terms of consistency than sour cream. What could be wrong?

And what products and proportions were there? There are many things that depend on.

I have a mixer perfectly beaten. No blender needed. Households said that homemade mayonnaise is better than purchased. I use yolks, ready-made (GOST) mustard, ordinary high-quality refined sunflower oil and lemon juice (my husband does not tolerate vinegar in sauces, and he had terrible heartburn from Soviet mayonnaise).

Some recipes say that mustard should be added to ready-made mayonnaise. But one specialist told me that mustard improves emulsification (this is the name of the process of breaking oil into tiny balls, in fact, this is the preparation of mayonnaise). And the salt in the finished mayonnaise dissolves worse. Therefore, the simplest technology is as follows: mix yolk, salt, sugar and mustard, and oil must be mixed into this mixture.

In another clever article I read: in order for mayonnaise to be stored longer, you do not need to whip it too much, that is, you do not need to saturate it with air. For myself, I decided that I would not cook mayonnaise for future use, even for a day. It is safer to spend 5 minutes whisking a small fresh batch.

they really don't argue about tastes, on the contrary, I only cook everything on olive virgin oil, and indeed there are no other oils in the house after I read that only pork fat and olive oil do not emit carcinogens when heated

Frying on unrefined olive oil or otherwise heat treating is no problem. Its characteristic specific taste and smell almost disappear. For these purposes, I use it freely.
But in mayonnaise and salads, it is cold and retains its native taste, which is not for everybody's taste. I, unfortunately, do not like terribly, as well as household members. Therefore, I use only refined olive oil in this form.

And I have a lot of other oils in the house. Not for frying at all. For example, grape seed oil in a salad is just mur-r-r-r ... Sorry for offtopic ...

of course, of course, they don't argue about tastes, we all like exactly the taste and the smell of olives and olives.
and there were no other oils to put there yet, so they will assemble my new kitchen at last ...

[Qween]

Qween, thanks for the push, so to speak, to action! I just made a mayonnaise according to your recipe, with step by step photos. Beat 2 egg yolks, 1 hour. l. salt, a pinch of sugar, 1 tsp. l. mustard and 1 dessert l. vinegar 9%, then added oil. Eggs straight from the refrigerator. Everything worked out, at the end I added a couple of st. l. water, but not just to dilute less often, but because it turned out to be too salty and sour (this is for my taste, although I always salt decently), but it still worked! By the way, I beat it with an ordinary mixer with whisks, so those who do not have a blender can safely beat with a mixer, the main thing, as I understand it, is to pour in oil in small portions. So next time I'll put less salt and replace the vinegar with lim. juice or grapes. vinegar (it is 6%). Thanks again!!!

[svet_ik]

svet_ik , I'm glad you did it. To your health!

[Qween]

Qween I wanted to tell you about my Sunday incident with super lazy mayonnaise ..... I put everything in a container, put a blender, poured in butter and started whisking (I’ll say right away that I’m doing a double portion of half a liter of butter, we eat a lot of it), just passed a couple of seconds, as my husband distracted me and I accidentally turned off the blender, I look into my little bucket and see that the whole mass that was just starting to form was scattered in an instant into components !!! Of course, I still tried to beat it, but I quickly realized that it was in vain
The hand did not rise to pour all this out, poured all this disgrace into a ladle, broke another egg and began to do it step by step, gradually pouring in everything that I "succeeded" after the first attempt .... Everything was resuscitated perfectly.
If suddenly someone else, like me, misses whipping, then do not rush to pour everything out, everything is treatable)

And I did it with balsamic vinegar, mustard, etc. Salt, it seemed to me, is too much. But very tasty! And that they were silent before? Thank you!!!

[B. T. I.]

And that they were silent before?

B. T. I., if you mean that I shouldn't have done this topic before, then I will say that I once gave my recipe in another topic, but it got lost.
Then questions about mayonnaise began to come to me in a personal note (apparently someone found my post in the depths), and I decided to make a separate topic.

londar, that's good that everything worked out.

On weekends, my friends and I went to barbecue at the dacha with my bread and mayonnaise. So, who was not aware of my culinary delights - they smeared a jar of mayonnaise with bread crumbs and the male part asked the recipe!

a wonderful sauce turns out to be a kebab from mayonnaise, I hope that this is not offtopic mayonnaise, garlic, and as much greens as possible, good and different, but basil must be present, I also add a little sour cream to make it a little thinner and not so fat, then salt pepper - and goes with a bang to everyone, including dieters and ulcers, except for barbecue, it's magical to dip a tomato into it
although it is possible that homemade mayonnaise does not need such additions

[Qween]

Qween , girls, and the mayonnaise prepared by the express method differs from the first by its consistency? And then I have already done something, I want the second attempt to be successful in all respects.

[Freken Bock]

Freken Bock , mayonnaise should be very, very thick - the spoon is calm. And it does not differ in thickness and taste from mayonnaise, which is prepared in the usual way.

[Qween]

Qween, your mayonnaise is something !!! The cooking process itself is a miracle. I have never succeeded in it; since childhood I have been trying to cook it. The last attempt dates back to the day the hand blender was purchased. Then she swore. And here is ... this ... Super! Thank you for the recipe.

The husband is a witness. Shocked too. But also from the fact that I personally saw what mayonnaise consists of. He walks around and says: "This is what we eat so much vegetable oil! .."

[Freken Bock]

Freken Bock , I am very, very glad that the mayonnaise turned out.

The husband is a witness. Shocked too. But also from the fact that I personally saw what mayonnaise consists of. He walks around and says: "This is what we eat so much vegetable oil! .."

From the bottom of my heart, sincerely, I laughed!
PS: Better to put so much butter in yourself than "eshek" of any kind - right?

Svetochka I'm glad!
I recommend adding soy sauce at the end, after the mayonnaise is ready.
I add Kikomann-natural sauce. Last week I decided to buy Sen Soi (Russia), tried it - disgusting. Although, everything was clear for the price.

On the contrary, I liked "sen-soi" more than "Kikkoman". Just in case, I'll clarify: "sen-soi premium" in a small glass bottle (according to the label, naturally brewed), I have not tried other varieties.

True, I did not try to add it to mayonnaise - neither this one, nor any other.

Tell me. after all, raw eggs are added to mayonnaise according to the recipe - no one had any problems with this in terms of the fact that they are raw (now they say that eating raw eggs is strictly prohibited). It is clear that the harm from the store is much more, but this question is very tormenting.

[OksanaV]

OksanaV, well, this question not only torments you, so either prepare mayonnaise from quail eggs or you need to take fresh village eggs from a familiar granny ...
I think there are no other options ...

[svet_ik]

svet_ik , after your words - there is nothing to add. I would have answered that.

But I’m wondering where did the conviction come from that quail eggs are not affected by salmonella? I consulted with microbiologists: they are susceptible in the same way as chicken! Infectionists report that people with salmonellosis also end up in hospitals after quail eggs. And they cause allergies too (maybe to a lesser extent, but still!).So, while I was writing this post, I found that three years ago in Ternopil there were four cases of salmonellosis (two in babies) just after quail eggs.

And familiar grannies are not a guarantee (how many people in the villages now turn to veterinarians if a bird is sick?). Therefore, I don’t buy "home" eggs in principle. I give preference to the products of reputable poultry farms. My husband constantly brings home eggs from my father-in-law. Yes, I'm sure that there is no chemistry in them, but about Salmonella ... I'm not absolutely sure. Therefore, I let them exclusively for baking or hard-boiled. That is, I don't cook fried eggs, eggnog or mayonnaise from them.

[Rina72]

Rina72, sorry, but what do you think "reputable poultry factories" are? And how do you think, how eggs from "factory" layers differ from fresh home ones? At the poultry farm, in addition to chickens, there is also a human factor ..., however, as elsewhere now. Therefore, I would not unconditionally trust any, even reputable poultry farms. I won't argue about quail eggs ...
And then you don't need to cook mayonnaise at home, it's better to buy it in a store. After all, it is still not known what it consists of (it is quite possible that it includes eggs of "solid" chickens), in short, you know less, sleep better!

The fact is that I read an article about raw eggs, as the author of the article explains that salmonella is, so to speak, on the shell, and not inside. So if you wash them well, then maybe you can still eat them raw. Well, I really want to eat actually prepared mayonnaise, and not an incomprehensible mixture in tubes. And also about the store mayonnaise: the fact is that the plant makes several batches, one goes to us (i.e. to Ukraine), and the other, respectively, in better quality for export (this is from unpublished sources).

[svet_ik]

svet_ik, the human factor is present everywhere. And at the poultry farm, and at the grandmothers. The poultry farms have at least some responsibility; no one has canceled the veterinary control there. As I already wrote, which grandmother will go to the vet if her laying hens are sick? She, while there is such an opportunity, will sell eggs from under a sick bird. And she will be very happy if the bird seems to have recovered (and in this case, the bird remains a carrier for life). Grandma does not bear any responsibility at all!

And industrial sauces have long ceased to be mayonnaise. The Soviet ones still corresponded to GOST, but now TU and that's it. And the storage conditions ... As for me, the risk of being poisoned by industrial "mayonnaises" may be even higher than factory eggs.

I am not saying that I trust any manufacturers unconditionally. I don’t trust anyone unconditionally. I just think that the risk in one case is less than in another.

[Qween]

But I’m wondering where the conviction came from that quail eggs are not affected by salmonella? I consulted with microbiologists: they are susceptible in the same way as chicken! Infectionists report that people with salmonellosis also end up in hospitals after quail eggs. And they cause allergies too (maybe to a lesser extent, but still!).
And familiar grannies are not a guarantee (how many people in the villages now turn to veterinarians if a bird is sick?).

+1.

I wash eggs with soap to soothe my soul, wipe them and then make something out of them. I try not to give anything to children with raw eggs. _{But with mayonnaise, prepared the way Qween fed.}

And I was sure that there are no Salmonella in quail eggs. I've read so much about it ...

🔗
I don't want to overload the forum with quotes. My opinion: you need to read special literature, not articles written "from words" and according to the principle of OBS (one woman said)

About the children. First of all, I try to try dishes myself, where there are "dubious" elements (soft-boiled eggs, the same mayonnaise, cake cream). You know, as in the joke "Let the dog try ... - in two hours - What is the dog? - The dog has died ..."

[Qween]

QweenI think it was a publicity stunt.As quail farms began to develop, they began to talk about some fantastic properties of quail eggs and meat.

The risk of infection cannot be completely avoided. But ... it is in our power, nevertheless, to take certain steps, observe basic hygiene rules. The most common cases are, after all, the wrong mass preparation of meat and pastry dishes, and their storage (all kinds of DR, weddings, etc.).

[Rina72]

Rina72, Salmonella lives in colonies. You can eat a cake with a friendly company, and one person will be in the infectious diseases hospital. The dog can feel great. My suggestions: 1) wash eggs; 2) do not feed very young children raw. And most importantly, salmonellosis is curable.

[Freken Bock]

Freken Bock, I completely agree with you (on all points). To the colonies (which can be in the product as a point), you still need to add the toxins themselves (as if they are not neutralized by heat treatment) and individual susceptibility (everyone ate the same contaminated meat or cake, and three people did not get sick - their stomachs were "tinned"). As for the cakes - in the summer, no force will force me to buy a cake with cream (especially protein). And in general, purchased confectionery with protein cream does not exist for me.

As for the dog, it was an anecdote, it was even filmed by Georgians ... The dog was fed with fried mushrooms and one guy was sent to watch her what would happen to her. While he was walking, everyone got hungry and ate these mushrooms. The guy came back and said that the dog was dead. Then it turned out that she was hit by a car.

Thanks for the tips and answers. Outcome "Listen to your stomach"
But it's worth trying to do it all the same (it turns out very beautifully in the photos), at least for the sake of sports interest

Impressed by these conversations, I spoke with a biologist about salmonellosis. Here are a couple more special facts that you should consider.
1. The eggs of different birds have different shell permeability. Duck and goose eggs have thicker and stronger shells than chicken eggs. But the pores are much larger, that is, the permeability for any "byak" is higher. Therefore, waterfowl eggs ALWAYS need to be heat treated and never used in creams and mayonnaises. Boil it hard! At least 15 minutes !!!
2. In the egg, the main part where salmonella develops, the protein. That is, of course, the yolk can be affected, but first of all it is the protein. Therefore, when using only the yolk from an egg, the risk of getting a nuisance is somewhat less.

[Rina72]

Rina72, thanks for the information!
Yesterday I prepared mayonnaise for the second time - it turned out better than the first! Hurrah! Reduced the amount of salt by a quarter of a spoon, poured apple cider vinegar, an incomplete dessert. spoon, and put a little more mustard (it is not vigorous for me), to the taste of my husband
Thank you!!!!

Qween, thanks for the recipe!
The mayonnaise turned out to be excellent. It turned out to be a bit too much salt for me, but this is a matter of experience: we will reduce it.

Homemade bread, homemade yoghurt, homemade mayonnaise, my daughter strongly advises to have a homemade cow: D, only here's what to feed her (the cow) with in a nine-story building ...

[Umka]

Umka, to your health!
I think that with the cow we will also decide something.

then it's easier for a goat ... as in the old joke "Buy a goat ... and now sell a goat ..."

By the way, for cooking:
I don't have a submersible blender, I cooked in a blender-bowl, a Bosch combine.
It turned out great, but I tried it with an ordinary mixer before.

[Umka]

Umka, to your health!
I think we will decide something with the cow too.

By the way, breeders have long bred a dwarf breed of cow that can be kept on the balcony. I heard about it even before the beginning of the Internet era So nothing is impossible

[Qween]

Yesterday I was a picturesque picture of a "savage at a gramophone", when with hidden fear and delight I watched the mystery of the transformation of sunflower oil into mayonnaise

"Oh, how many wonderful discoveries we have
Prepare the spirit of enlightenment
And experience ... "

I never cooked it with my own hands.Moreover, I did not even suspect how elementary and tasty it is in preparation.

Qween

Thank you! This recipe was a clear revelation for me

[Zest]

Zest , to your health!

Qween, came in to say THANK YOU again for the quick and easy mayonnaise!
Just a miracle, not a way

[Sofim]

Sofim , and one more time please!

As for the cakes - in the summer, no force will force me to buy a cake with cream (especially protein). And in general, purchased confectionery with protein cream does not exist for me.

Of course, I do not pretend to be "the power that can make you buy a cake with protein cream in the summer", I still want to note a few points.
According to SanPiN, the shelf life of protein cream is still longer than that of butter and butter (up to 72 hours versus 6 and 36, respectively)
CRUDE PROTEIN IS NOT USED anywhere in the recipes. It is knocked down and brewed with sugar syrup with a boiling point of 120 * and not all at once. and with subsequent cooling during churning. so the heat treatment is great. I assure you. If only simply because if the syrup is not sufficiently boiled (for example, only up to 100 *), then the cream simply will not thicken and it will be impossible to decorate with it.
We constantly hand over our creams to the laboratory for analysis. No infectious carriers have ever been found. First. usually. germinates "gut" (Escherichia coli, where without it)! The damage from it is much higher, believe me! But here it all depends on the hygiene of production.