Making mayonnaise

And how do you think that the result depends on the power of the hand blender?

[gopher]

What kind of people are in the subject ... and with liquid chair mayonnaise.

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

do not rush to drag your leg up ... let it swing below. seconds 30-40. Then you will see that it is thick, then ... start up and down

And how do you think that the result depends on the power of the hand blender?

at me and gopher the cheapest, 8 bucks. I'll look at the power. and .. even with Lucia. are the same with us.

mine has 170 watts, and yours probably too.

[gopher]

at me and gopher the cheapest, 8 bucks. I'll look at the power. and .. even with Lucia. are the same with us.

So this is not the reason ...
I just can't understand what gives such a different result ... I even wished that I didn't succeed at least once ...
IRR, Ira, you see, now I'm not lana7386, but just Lana

and I noticed looking - Lana is somehow, I think, new or something ... we already have Lana with numbers, got into the topic to look .. and here - baaa! familiar people

[Gopher]

mine has 170 watts, and yours probably too.

Gopher
And I have 450W

and I noticed looking - Lana is somehow, I think, brand new or something ..., we already have Lana with numbers, climbed into the topic to look .. and then - baaa! familiar people

It's me! The Baker baptized me

[IRR]

IRR, Ira, you see, now I'm not lana7386, but just Lana

well ... otherwise I immediately associate with the year of birth and what calendar is it?

And I have 450W

well ... you can't forbid living beautifully

It's me! The Baker baptized me

second coming...

I'm glad myself! Simply, at registration, the go-ahead was not given to Lana, and I poked ...

It's me! The Baker baptized me

Hurrah!!!!!!!!!!!!!
And then I always try to remember numbers
that Lana - I remember very well!
And on the topic
My friend in Moscow does not work with every eggs
Changes the egg - everything is fine!
I still have TTT
but I didn’t start making milk - I didn’t come to court
I am a classic - "Lazy" + pickled cucumber + herb + garlic

Hurrah!!!!!!!!!!!!!
And then I always try to remember numbers
that Lana - I remember very well!

Anya, my friend! Thank you! That's how good it turns out

My friend in Moscow does not work with every eggs
Changes the egg - everything is fine!
I still have TTT
but I didn't make dairy - I didn't come to court
I am a classic - "Lazy" + pickled cucumber + herb + garlic

You make good mayonnaise - sauce! The main thing is that your own, which means correct, and not just tasty!

[Lana]

I just can't understand what gives such a different result ... I even wished that I didn't succeed at least once ...

Lana, leaving for Krasnodar with a master class on liquid mayonnaise with milk

What kind of people are in the subject ... and with liquid chair mayonnaise.
do not rush to drag your leg up ... let it swing below. seconds 30-40. Then you will see that it is thick, then ... start up and down

IRR, what are we? again to "you" or was it you who addressed everyone?

I thrashed mine for much more than 40 seconds, but he still didn't want to thicken. At first it became like kefir in density, and then it just crashed into a liquid and that's it

Hurrah!!!!!!!!!!!!!
And then I always try to remember the numbers
that Lana - I remember very well!

And I didn't even remember them, I just copied them. .. And about the tsiferki, I thought, maybe it's Svetulya who keeps and writes down her PIN-code to the card so as not to forget and not to lose ...

[Lana]

And I didn't even remember them, I just copied them. .. And about the tsiferki, I thought, maybe it's Svetulya who keeps and writes down her PIN-code to the card so as not to forget and not to lose ...

Hello, Irishka!
I got a name, but ... I lost the riddle, the mystery Now I'm just Lana ...

Lana, leaving for Krasnodar with a master class on liquid mayonnaise with milk

Arka pt Waiting for pt Meeting pt Let's figure it out on the spot pt

[Arochka,]

[
I thrashed mine for much more than 40 seconds, but he still didn't want to thicken. At first it became like kefir in density, and then it just crashed into a liquid and that's it

here's the deal ... you can also interrupt him very quickly ... Arochka, Try not to add milk butter to this amount ... pour 50 grams less. current, if it doesn't work out again, come to me. Krasnodar I do not promise, is Crimea normal?

[Arochka,]

here's the deal ... you can also interrupt him very quickly ... Arochka, Try not to add milk butter to this amount ... pour 50 grams less. current, if it doesn't work out again, come to me. Krasnodar I do not promise, is Crimea normal?

So what if it works out not to come?

So what if it works out not to come?

don't ... don't come ... fly out! with mayonnaise

And how do you think that the result depends on the power of the hand blender?

Well, personally, I think that the weakest blender was that of the one who invented mayonnaise in the 17th century ... Probably it was the "fork" model ...

Well, personally, I think that the weakest blender was that of the one who invented mayonnaise in the 17th century ... Probably it was the "fork" model ...

Well, we don't know what this mayonnaise looked like, and it certainly wasn't dairy.

mayonnaise - an invention of the 18th century

Oh oh oh!!! You might think that mixers were different in the 18th century ...

in addition, mayonnaise (which is natural, not "type mayonnaise") is blended, not whipped

in addition, mayonnaise (which is natural, not "type mayonnaise") is blended, not whipped

in this regard, the proposal from the audience - the whole maonnaise with jambs, to call it beautifully * naturel *. And not liquid, stratified and * again nothing came of it *

[IRRka]

IRRka, all that you are sculpting here is "tipamayonnaise" - sauces. Well, yes, I already wrote about this ... and I just have a reason to be busy.

Vaughn, yesterday I mixed (!!!) with a mixer with ordinary whisks at the lowest speed, ordinary mayonnaise on one yolk ... and nothing stratified, nothing liquefied, normal good mayonnaise ...

in this regard, the proposal from the audience - the whole maonnaise with jambs, to call it beautifully * naturel *. And not liquid, stratified and * again, nothing came of it *

Yolki, why did I pull out my hair ?! After all, I got a natural

Yolki, why did I pull out my hair ?! Have

sho? totally?

sho? totally?

locally

locally

well, well ... otherwise it is somehow natural and without hair is not comme il faut ...

[Arka]

Yolki, why did I pull out my hair ?! After all, I got a natural

Arka
We will restore our hair, make mayonnaise from nature in ... Krasnodar!

Girls, I make it with milk, but pour butter in small portions ...

I made 150 grams of milk from the refrigerator + 300 grams of rast. oil + mustard and salt (no vinegar) Poured everything at once into a half-liter jar and mixed with a blender. When the sauce was formed on 1/4 of the can, I began to raise my leg, it took 30 seconds for everything.

Alimchik, I insure myself ... A couple of times with this method I did not work out - and I no longer risk it.

I sympathize with the girls who can't do it, but I'm even wondering if I just might not have succeeded, it's a shame, otherwise I’m like a black sheep, I would not lag behind the team ... It even became a mystery to me what -the same principle of success.
The fact that it is not a gradual addition of oil and not a super-dry capacity and not a strict temperature of eggs, etc., is for sure, since I have always done with these different violations and always absolutely succeed. So the matter is in something else. I am a spoiled lady, and I always do everything, as if I'm late for a steam locomotive. In addition to this, many years ago I was terrified in a program by Yulia Vysotskaya (for whose culinary skills I am in awe) about how she made mayonnaise. Literally in seconds, degrees, drops and microns.And I immediately decided that trying to make mayonnaise is clearly contraindicated for me by definition, since for me in the kitchen, accuracy is some kind of personal enemy.
But one fine day, the most banal pride in front of my friends, - forced me, - and I Psyhanula ... There was no limit to joy ... How much I lost, not starting to make mayonnaise earlier ...
I tried it on various advice from this Temko, everything worked out, the only thing - I didn't like everything. The last test was done just that week with milk. Great! Again it came out without any stress. And the flowing one, as I love, otherwise everything is on the eggs that stand, bored. But it turned out somehow like rancid, although the milk is the freshest homemade, and the oil is refined. corn (I make all mayonnaise on eggs on it). I don’t understand what gave this bitterness, maybe it’s it, this butter, in combination with milk gives it? Strange, but in ordinary mayonnaise with eggs this bitterness is not. And in general, what oil tastes best? Only Olejny, Stozhary and other chemicals don't count. Suggest something edible. I have olive raffin in a five-liter can, brought from Greece, theirs, not our spills. But I haven't done it yet, it's with a slight bitterness, I was afraid to screw it up. So maybe it should have been on it, but I'm looking for adventure. Did anyone else have such a problem with milk mayonnaise, or can you finally congratulate me on the first failure?
... In spite, she was in shock ... but help is needed all the same.

Yes!!!! I managed!!! I made mayonnaise for the lazy !!!
True from the third time !!!!
It took me two times to make sure that my eye is not always a diamond! 250 ml of oil is 250 ml, and not at all how much I poured, and I poured less ... much less ... much, much less ... that's why it turned out thin, but tasty! It went for salads, but I wanted a thick one ... and now .... when the clouding of my mind passed, and I simply measured out 250 ml of oil - a miracle happened !!! Hurrah!
I came up with - for the new year, I'll give my relatives a submersible blender! With miracle-miraculous demonstration: the emergence of Mayonnaise from the usual available products!
This is a gift for you, and tricks, and mayonnaise for salads !!!
Hurrah!!!

Inusya! I use grape oil with a little olive oil. Grape is neutral and healthy, and olive is for taste, but don't do it entirely on olive, once I did it and threw everything out, it tasted so bitter.

Natasha, where do you get grape oil? and for what?

Well, I'll try, buy, although I have never tried grape oil at all. Well the darkness is I.

[inusya,]

Well the darkness is I.

you're not alone ...

inusya, if it is expensive, we will crush ourselves ... with our feet

[inusya,]

not you alone ...

inusya, if it is expensive, we will crush ourselves ... with our feet

Do you think it will work? Well, I have a fortieth, you can also someone else ... on credit

Do you think it will work? Well, I have a fortieth, you can also someone else ... on credit

I'm not 40, but otherwise, above the heels, I'm a girl with a paddle On credit? agree ... current expensive

Saglasna! Well, very expensive, (we can cure gout at the same time ...).

(we can cure gout at the same time ...).

who will buy our oil ... after such a marketing ploy?

And we will wash it well ... (Anti-marketing is in vogue right now)
... will mark us right now from here, that's for sure ... and we won't sell anything ...

[Kava,]

And we'll wash it well ...

aha, in kerosene

Kava,

I have olive raffin in a five-liter can, brought from Greece, theirs, not our spills. But I haven't done it yet, it's with a slight bitterness, I was afraid to screw it up. So maybe it should have been on it, but I'm looking for adventure. Did anyone else have such a problem with milk mayonnaise, or can you finally congratulate me on the first failure?

I had another problem - it didn't whip. But that's not what I mean.
I make on refined olive and nothing tastes bitter, because the refined one no longer has that taste and smell as "extra virgin"

Beauties with size 40 and a paddle, you confused something: they crush the grapes on the wine with their feet!

Beauties with size 40 and a paddle, you confused something: they crush the grapes on the wine with their feet!

wine for the second time ... we made from bones butter for mayonnaise. read the topic? Raise our eyes, we did not know what could be done with grape oil, darkness we are slaves ...

[Luysia]

Luysia, And we will siiiiiiiiiiiiiiiiiiiiiiii pressurize, and the butter will not go anywhere, fortieth, and also this, oar ...
... And this is with olive oil tomorrow and I'll try it, just today and milk milked bought ...

... And this is with olive oil tomorrow and I'll try it, just today and milk milked bought ...

Inusya, taste the butter itself. If it is not bitter, does not have a pronounced taste, then it will not behave obscenely in mayonnaise.

No, well, maybe only a very little gram, well, even this is not a bitterness, but just a distinctive taste can be called. But then it was in the mayonnaise specifically ... I still sin on milk. Well, since no one else has this, then obviously I have something wrong. I will try again.
Do you think I threw out that bitter one? Yeah, right now! I gurgled meat into it, fermented and stewed it in a cartoon. The husband saw the whole process, and says: what the hell is white (he didn’t try this crap), and I told him: I’ll marinate your meat in Italian sauce (for some reason, out of fright, "Italian" came to mind), and with a view the worn-out supermistress began to cook. Ate with gratitude. And no one complained ...