Making mayonnaise

When my leg reaches the bottom, I no longer press the button, this makes it easy to tear the leg off the bottom. Then I do it again and again until I get an emulsion.
And I pour milk and butter right away. Having received the emulsion, I introduce additives.

[panteracat]

panteracat , I also have a Kenwood 724, I do it on Turbo, and before that I did it at 5 speeds, it just got off a little longer.

Putting the leg of the blender on the eggs with additives, poured oil on top, without lifting the leg from the bottom of the glass. Then she turned on speed 5, and after a minute she tried to tear the blender off the bottom of the glass, but could not. He seemed to stick to the bottom. She turned off, lifted the blender and started it again. And at this stage it was already clear that nothing was working. I thought that from the very beginning, it may not be necessary to turn on the highest speed.
Okay, I will not retreat, I will watch the video about making mayonnaise once more,: girl_in_dreams: and again into battle.
But can it make mayonnaise easier with a chicken egg than with 4 quail? Covering one egg with the blender's leg is much more convenient than catching all the quail.

When my leg reaches the bottom, I no longer press the button, this makes it easy to tear the leg off the bottom. Then I do it again and again until I get an emulsion.

I understood that immediately put my foot on the bottom of the glass, covering the eggs with mustard with it, etc. Pour oil on top, and pressing the button, we begin to knock down (without taking your leg off the bottom).

I first whisk the yolk with the lim. juice, mustard, etc., and then pour in the butter without ceasing to beat.

In the "preparatory class from Shpilka" - there is a video of "lazy mayonnaise" and even with classical music.
Everything immediately becomes clear what and how is done

I first whisk the yolk with the lim. juice, mustard, etc., and then pour in the butter without ceasing to beat.

... I always do it according to this principle, and for so many years it NEVER WAS THAT mayonnaise be whipped (no matter what additional components it was). I also tried with lim. juice, and vinegar, and dry. milk, and dry and wet mustard, etc.
And therefore I do not understand why many complicate the whipping process by combining all the components at once, if you can do it in turn, but with a guarantee of the result ...

... And therefore I do not understand why many complicate the whipping process by combining all the components at once,

This is done for convenience reasons.
Everything is accurately measured, and there is no need to keep anything extra.
We hold the blender with one hand and the glass with the other.
And in the classic version, you still need an extra hand to pour the oil.
The recipe is accurate.
It turns out a beautiful, dense mayonnaise.

When I broke quail eggs, one yolk spread out a little. I put mustard, sugar, salt and lemon juice. I put the foot of the blender on top and poured 220 g. rapeseed oil. I turned on the blender (700 W) at maximum power, and the oil seemed to start emulsifying. The blender leg was stuck to the bottom of the glass, and my attempt to lift it up a little was unsuccessful.

I, when I found a similar recipe for mayonnaise on the Internet (instead of rep. Eggs there is one chicken), the main condition for a successful result was a WHOLE yolk covered with a blender's leg. I used to do it in a 0.5l jar, now in a container of mayonnaise, it also sucks with me. I add the egg last, when it is dipped in oil, there is less chance of damaging the yolk, and this is the most important thing. I make a portion for 250 ml of oil, of which 20-30 ml of olive oil - a delicate, refined taste is obtained.

When I found a similar recipe for mayonnaise on the Internet (instead of rep.eggs are one chicken), then the main condition for a successful result was a WHOLE yolk, covered with the leg of a blender. I used to do it in a 0.5l jar, now in a container of mayonnaise, it also sucks with me. I add the egg last, when it is dipped in oil, there is less chance of damaging the yolk, and this is the most important thing. I make a portion for 250 ml of oil, of which 20-30 ml of olive oil - a delicate, refined taste is obtained.

So today I saw a similar video on making mayonnaise. When the oil is first poured in full, and the egg is broken into the oil, plus all sorts of additives. I don't know how to embed a video from You Tube, here is a link to that video:
Everyone has their own method of preparing mayonnaise, the main thing is that the result is pleasing.

I don't know how to embed a video from You Tube, here is a link to that video:

Here is the video.

And the yolk blurred and the blender came off the bottom of the glass, and the result is great.

After the first failed attempt to make "Lazy Mayonnaise", today I ventured to try to make mayonnaise with the addition of oil in a thin stream. For one chicken egg, I took 100 gr. rapeseed oil, and the rest of the oil was poured in what I filtered after a failed attempt. This time, the contents of the glass were slowly turning into mayonnaise. But in time, the whole process of making mayonnaise dragged on: pardon: 20 minutes. It is not clear who tortured whom for so long. The video shows how mayonnaise is prepared in a few minutes. In my case, two blenders were used: Kenwood and Brown. Despite the fact that they are both powerful, I was afraid that in such a long time of continuous work, one blender would not stand such a mockery. The motors of the blenders were hot for a while after using them.
I don’t know how I got the mayonnaise right. It just seemed to me that in the video he seemed to be more airy than mine.

Of course, the mayonnaise turned out to be thick, and I need it for the salad, I diluted it a little with some water.

I am afraid that there will be nowhere to put mayonnaise, while I will master the various techniques for its preparation.
Well, and from the residue that remained after decanting the oil, from an unsuccessful first experience, I baked the so-called "egg bread".

And today an inexplicable accident happened to me !!!
I have no "legs" (but my birthday is coming soon) and I took from my mother-in-law an old "rhythm" with a large number of attachments, including a "leg". I decided to try "lazy" on one yolk. But it’s somehow embarrassing to admit my laziness, so I decided to pour in the oil gradually. In short, it was kneading for about 10 minutes - a brown slurry and that's it !!! The poor "rhythm" no longer smelled, but smelled, sorry, of burnt plastic. The goo remained brown!
I was upset. I decided to try to beat the remaining protein, test the "leg" - the result is deplorable. Okay, I poured the shaken protein into the slurry, I think I'll mix it, tomorrow I'll marinate the chicken, and suddenly the same "leg" in 2 seconds magically turns this mush into a thick white-white mayonnaise !!! I frantically add oil and ........ "leg" stalls at all, does not turn on !!! Pancake!!!! I did it with an ordinary mixer.
I managed!!!

You are well done. I have an old mixer Ros, but I did not dare to test his leg and made a lazy one with a whisk in a jar. The mayonnaise turned out, but not very thick, probably not whipped. I'll try with my foot

Hurrah! I managed. My mayonnaise in the refrigerator, which I cooked in the evening, did not give me rest, well, not very thick. Now I pulled the jar out of the refrigerator and started tormenting the mayonnaise with the side attachment for chopping fruits and vegetables (leg). and now the failure mayonnaise turned into a slurry. I take all this byaka and put it in a plastic bucket of mayonnaise and introduce an egg with salt, sugar and mustard. And oh, miracle !! Happened. True, I overdid it with dry gochitsa and the taste became spicy, but the main thing is that I still achieved what I wanted. Well, your photos of the cook did not give me rest. Now I realized that I was in a hurry to stop whipping when the mass began to thicken. Here is the report The husband is happy Now I am in your ranks

[vusya]

vusya,, great !!!
But we NEED a new BLENDER !!!

Knocked down mayonnaise on egg white:



It turned out sooo thick.

Shot down mayonnaise on egg white:
It turned out sooo thick.

So maybe it makes sense to give up the yolk, and cook mayonnaise only on protein. How does it taste? Is the difference significant?

[tigra-tigrica]

tigra-tigrica , for me personally, the difference in taste and texture is significant.

If we compare tastes, then protein mayonnaise is like milk mayonnaise to me, that is, it is lighter, but in terms of consistency, protein is the strongest of all. If you lay a whole egg, then the mayonnaise is more creamy, silky consistency (yolk gives). IMHO

[vusya]

vusya,, great !!!
But we NEED a new BLENDER !!!

Yes, a new blender would not interfere with us There is a blender-bowl, but such a bulky thing that I hid it away in a box. One cherishes the soul, maybe they just give it. Today my husband spent the whole day making homemade mayonnaise with homemade bread and praising: "This one is real." Now I will slowly hint about a new and compact thing.

Girls, if anyone is interested. Yesterday I made mayonnaise in a Philips processor-combine, here it was argued that it can be done with knives. So yesterday I decided to try exactly the skirt-nozzle (this is such a garbage that looks like a flounce on a skirt, I wrote it).
It works and it worked out at times, the recipe was taken from.

Girls, if anyone is interested. Yesterday I made mayonnaise in a Philips processor-combine, here it was argued that it can be done with knives. So yesterday I decided to try exactly the skirt-nozzle (this is such a garbage similar to a flounce on a skirt, I wrote it).
It works and it worked out at times, the recipe was taken from.

Very interesting. I have such a skirt on a shredder. It will take a chance.

🔗

This is how the harvester and the skirt will look like to make it clear

I want to thank all the residents of this branch, thanks to you I decided to make homemade mayonnaise with a scoop tool in 1988.
And the most interesting thing is that it has already been written here that a certain brand of vegetable oil is whipped warm. And in confirmation of this, I had the same. Oleina whipped into mayonnaise even a little hot, stood near the stove where pancakes were fried. But yesterday there was another brand of room temperature and whipped lazy with the gradual addition of butter, at first the process began, more boiled and all the brown slurry. The situation was saved by an egg that simply hammered into this mass and mayonnaise instantly turned out The most interesting thing is that such a thick and water added 3 dess. spoons. Well, to be honest, it’s not lazy mayonnaise, but I’m pouring oil straight from the bottle, I don’t want to stain the extra container.

And I found out that I can reanimate the stratified oil, and instantly! A little milk!

And I found out that I can reanimate the stratified oil, and instantly! A little milk!

if he is lazy on milk? or any and on the egg too?

["Aioli"]

I have bought myself some books from the "Grocery Book" series and now I draw from there various interesting things!
It turns out that
Homemade mayonnaise + minced garlic = sauce "Aioli" he is "Grand Aioli"
Homemade mayonnaise + ketchup in a 1: 1 ratio = sauce "Thousand Islands"
Homemade mayonnaise with rice vinegar and wasabi instead of our mustard = Japanese version of mayonnaise
Homemade mayonnaise + gherkins and / or capers = tartar sauce"

I, the day before yesterday, did resuscitation of mayonnaise. It turned out by accident. Whipped, as always, but what he needed was stratified, bastard. There was no time to think too much about it, well, I added milk, well, already throw out the Schaub, so with a clear conscience - well, so he whipped! I did not even attach any importance to this, there was no time, but today I read it, there it is !!!
And also, I deduced a pattern, well, maybe it coincided with me, (but not once), that on the yolks, you need to whisk with a whisk, with your foot, it does not come out, but with an egg, beat it with an iron foot ...
I haven't bought mayonnaise for a long time, that's how Shpilechka started the "educational program" - that's how I settled down. Purchased-no-no ... Eggs are homemade, I don’t want sausage
I have Wasabi - like shoe polish, I have to do it !!!
Aunt Besya-

[matroskin_kot]

matroskin_kot, and how much milk you vbuhali, about?

For almost a liter of liquid mayonnaise, I added 100-150 grams of chilled milk, I did not measure it, I was just angry that the mayonnaise does not whip, well, I added ...

Thanks for the answer!

By the way, yes! If only on the yolks - "lazy" does not work. After the bird and two cakes with protein-custard, there was again a jar of yolks. I started making mayonnaise - it was not there: the mass under the foot immediately becomes very thick and does not crawl into the side holes. No manipulations with the leg help, it still turns out to be a chatterbox. But I just mixed it intensively at the end with a fork and it turned out quite normal. Next time, if there are only yolks again, I will try to do it right away not with a blender, but with a mixer.

[Manya !!! Schumacher]

Manya !!! Schumacher

Well?

IRR, not so fast, I think ... Maybe, looking at the oil at night, I don't have at home ... maybe ... with eggs, there is a shortage ...

she just ran out of language quickly !!! and what mayonnaise is without a tongue? to see a new one grows ...

Well, I understand everything, the tongue is wound ... with whom does it not happen? but after all, fingers, that is, write to people so that they do not worry

Well .... fingers ... tongue .... Can't ... can't be
Although Morse code, you can ... "a-bo, go-lo-va, wa-vi-lon, ... sa-ma-ra, etc."

I, the day before yesterday, did resuscitation of mayonnaise. It turned out by accident. I haven't bought mayonnaise for a long time, that's how Shpilechka started the "educational program" - that's how I settled down. Purchased-no-no ...

Exactly, exactly!
And me too.
Only your own mayonnaise, only homemade bread!
Hands do not reach the sausage. No time!

Girls, and now I make mayonnaise only with quail eggs. The taste is obtained and there is less cholesterol.

Girls, and now I make mayonnaise only with quail eggs. The taste is obtained and there is less cholesterol.

namesake, and proportions? for one quail egg how much can you stir up?

namesake, and proportions? for one quail egg how much can you stir up?

Well, you can't stir up a lot of mayonnaise for one quail egg
Irish, I muddied 5 quail eggs at once, a teaspoon of Dijon mustard with a top (which with seeds, well, I love it), juice of a small lemon, a tablespoon without top sugar, 50 ml. olive oil, the rest was added to the desired consistency and amount of canola oil (rapeseed), salt to taste, well, and amateur: two cloves of garlic and a small bunch of dill
Here, somehow it turned out delicious, aromatic and green (from dill)

Help !!! Help mi !!!!
Many times I made mayonnaise on yolks, and now I decided to experiment with milk. At first everything went well, filled in 150ml. milk, and 300 ml. rast. oil "Zlato", when mixing began to form an emulsion .... and then rppraz! .... and fse ..... just a white liquid, a little thicker than milk .... and then nothing! ..
I tried to save the situation, beat the egg separately, began to slowly mix in the failed mixture ... and again ... first, the emulsion, and then, ppraz, and again the liquid! ...
What to do??? tell me ??? ....

[Veronica,]

Help !!! Help mi !!!!
Many times I made mayonnaise on yolks, and now I decided to experiment with milk. At first everything went well, filled in 150ml. milk, and 300 ml. rast. oil "Zlato", when mixing began to form an emulsion .... and then rppraz! .... and fse ..... just a white liquid, a little thicker than milk .... and then nothing! ..
I tried to save the situation, beat the egg separately, began to slowly mix in the failed mixture ... and again ... first, the emulsion, and then, ppraz, and again the liquid! ...
What to do??? tell me ??? ....

try again Veronica, do not rush to raise your leg from below, let it emulsify well ... you can add less milk 100 grams and then add the rest when everything is tip-top.

I, of course, will try ... but something tells me that this is not the point! ... and I just measured the milk ... 150ml ...
And what kind of vegetable oil do you use? .. it’s interesting to get the answers of most of the participants! ...

[Veronica]

And what kind of vegetable oil do you use? .. it’s interesting to get the answers of the majority of participants! ... Which one will turn out to be a win-win?

For two years now I have been making mayonnaise with milk (this is my favorite recipe!) And there has never been a case that it did not work out
Milk is different, pasteurized from bags, vegetable oil is also all kinds: Avedov, Sloboda, My Sun - sunflower, corn, a mixture of olive and sunflower.
Milk from the refrigerator - 150ml, butter about 300ml (sometimes pour less to reduce calories), immediately a teaspoon of ready-made mustard, a teaspoon of lemon juice (from lemon or concentrate) or natural vinegar (apple, grape - 9%), salt, sugar ... And in a tall narrow glass with a submerged blender, slowly upward from the bottom a couple of movements and everything - the mayonnaise is ready. Then you can bring to taste and add any flavorings. Outlined the whole process, how to help you, Veronica, sorry, I don't know
All! Good luck!


Homemade mayonnaise with milk without eggs

oops, I'm sorry, milk is less than 150, mixed with butter, overlooked Fixed above.

I, of course, will try ... but something tells me that this is not the point! ... and I just measured the milk ... 150ml ...
And what kind of vegetable oil do you use? .. it’s interesting to get the answers of the majority of participants! ... Which one will turn out to be a win-win?

This is the only thing! Hold, without lifting, your leg for 1-2 minutes, and then you can back and forth. I got it myself when I started chatting with a blender early - it turned out to be a liquid emulsion!

Girls, I think it's all the same in sunflower oil, because I had a puncture on this. I always made only this mayonnaise, we can say that with my eyes closed, it turned out from the first seconds. Once my husband bought some kind of left oil from little-known manufacturers and mayonnaise did not work out. After analyzing the situation, I ran to the store and took Oleina (I usually do on her, Chumak is also nothing). Everything worked out right away. It turns out that by changing only one ingredient, and this oil, we got a positive result. So the question arises: what did they mix with this oil?

Girls, I think it's all the same in sunflower oil, because I had a puncture on this.

Now an interesting moment has come! I have always made great mayonnaise on quail eggs using Zlato oil! Recently, in a store, for a promotion, I bought the same oil for 49.50 rubles. Although, without a promotion ,. in ordinary stores, it costs 62-82 rubles.
Last time I tried to make mayonnaise on eggs using cheap, familiar brand of butter - it turned out with great difficulty! that is, just as now I did not want to whip, but then, by some miracle it turned out ...
Now, the same failure with milk mayonnaise! Yesterday I began to think that it was the cheap oil .... today I am simply convinced that this is the only reason!
But what can be done? I bought this oil, a familiar brand, in a decent chain store !!!! .... that is, you can't save now ...

that is, you cannot save now ...

No need to say. There is no guarantee at all, what is expensive, what is cheaper (at least in our country).
My husband likes to say, "Free cheese is only in a mousetrap."

Lyalya-toy, I had it just like Veronica's (post 1242), I tried it several times. He learns on eggs without problems, but he has not obeyed on milk yet