Making mayonnaise

Do you think I threw out that bitter one? Yeah, right now! I gurgled meat into it, fermented it and stewed it in a cartoon. The husband saw the whole process, and said: what the hell is white (he hasn’t tried 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 nobody complained ...

How dashing you did! ..

Made mayonnaise with a hand blender for the second time. The first time everything worked out fine. I loaded all the components at once (as it is written in the book for the blender). Not fluffed now.

If you are doing on eggs, try resuscitating. Pour the unsuccessful version of mayonnaise into another bowl, add 1 egg to this one, and half a teaspoon of mustard. Beat this until white bubbles, and then add the failed mixture in small portions, continuing to beat.

Thanks for the advice, I went to reanimate. Resuscitation failed Added the failed mixture drop by drop. As a result, the color of mayolina, but a liquid suspension with bubbles. The bubbles were at the beginning of the whipping and remained at the end.

Hello everyone. I made mayonnaise on apple cider vinegar (homemade, my mother makes it herself) and Russian mustard (which is spicy) and was horrified to find that the mayonnaise tastes bitter, and besides, it turned out as thick as butter. Now I don’t know what to do, eat it up like this or try to fix it?

I don’t know how to deal with bitterness (either a problem with oil, or with vinegar). You can try to dilute mayonnaise with water, or you can also try options with sour cream or white sauce. Somewhere there were pictures from the old cookery, now I will find it.

Here are recipes from 1960's cooking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0

Thanks for the advice, I went to reanimate. Resuscitation failed Added the failed mixture drop by drop. As a result, the color of mayolina, but a liquid suspension with bubbles. The bubbles were at the beginning of the whipping and remained at the end.

Very sorry .
And what was the mass? looked like liquid sauce? maybe the oil needed to be added?

I don’t know how to deal with bitterness (either a problem with oil, or with vinegar). You can try to dilute mayonnaise with water, or you can also try options with sour cream or white sauce. Somewhere there were pictures from the old cookery, now I will find it.

Here are recipes from 1960's cooking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0

Thanks for the advice.

The most interesting thing is that after standing overnight in the refrigerator, the mayonnaise practically ceased to taste bitter, a little bit of a distant taste of mustard remained. I also added a couple of tablespoons of citric acid solution and I got a delicious mayonnaise, reminiscent of the taste of Saratov mayonnaise, which was sold in 200-gram jars. Today I made mayonnaise with milk and dry mustard, slightly salted, but it tastes bitter (!), It turned out to be more liquid. I put new mayonnaise in the refrigerator now I will try it tomorrow, maybe he just needs to settle.

Good day everyone. I wanted to insert my 5 kopecks. I have been making homemade mayonnaise for over a year with an immersion blender. Always, always it turned out great (I never paid attention to the company of sunflower oil, which I poured, only to be refined). Moreover, all products are initially loaded together. And now everything is the same yesterday and ....... did not whip. I added an egg on the second try - it was whipped, but watery. And it always whipped very quickly and was thick. Here I sit, re-read a bunch of information on this subject, but I cannot understand my mistake. Everything is as usual, but there is no result. I also want to say about the temperature of the products used.Before this Temka I didn’t know about the same temperature for products, and therefore: sunflower oil at room temperature, and an egg from the refrigerator, and regardless of this, the result was always excellent, except for the first failure in so long.

girls, I found how it always turns out - you need to put your foot on the yolk and for 15 seconds, even 20 - do not move until DENSE paws crawl out of the holes from the side. not just cloudy foam, but so that it has already thickened and crawled in such a thick club. in the yolk - lecithin, a natural emulsifier, you need to give him the opportunity to earn money, hook the first emulsion, and then only slowly move up and down. will always be and will be dense

This is exactly what I do all the time, but ...

need to stand longer. Sometimes I am in a hurry and start to fidget earlier, then it is liquid, and if I stand for 20 seconds, then it is thick, even on a store-bought yolk.

But I couldn't use a blender on the yolk. Only with a mixer at low speed ... And with a blender foot, this is on a whole egg ... We must try ...

I also use my foot on a whole egg, but I aim at the yolk

[Very sorry
And what was the mass? looked like liquid sauce? maybe the oil needed to be added?

the mass was like a liquid sauce. The bubbles never disappeared. I'll fill my hand. And what matters is that the first place in the glass is butter or an egg (for the leg). It looks like the egg will drown anyway.

In my recipe it was written that you need to load strictly according to the recipe: an egg, salt, sugar, vinegar, mustard, and then butter. I haven't tried it otherwise.

[HERE]

So, sir, I mastered the topic from the first to the last page, since the mayonnaise at my output was different in consistency: the spoon stood, and the jelly, and the cocktail
I made conclusions for myself, listened to your advice and recommendations. Boom to try, I hope that now I get it right and thick.
The girls wrote that the stratified mayonnaise, after standing for a while in the refrigerator, is whipped with a couple of blender jigs
So that's what else I paid attention to. HERE Rina's recipe # 145 says: "The oil should have a temperature of 12-16 degrees. At this temperature, the vegetable oil emulsifies better, that is, breaks down into small balls that are distributed in the egg yolk without connecting to each other."
I know that almost all oil is kept at room temperature, including myself, but today I bought a bottle of oil especially for mayonnaise and put it in the refrigerator.

[Still very interesting, what is the reason for the failures?]

In my recipe it was written that you need to load strictly according to the recipe: an egg, salt, sugar, vinegar, mustard, and then butter.

Each time I put everything in a different order, which is * JOKINGLY * first to my arm and there has never been a failure (hmmm ...)

.... Rina's recipe # 145 says: "The oil should have a temperature of 12-16 degrees. At this temperature, the vegetable oil emulsifies better, that is, breaks down into small balls that are distributed in the egg yolk without connecting to each other." ...
I know that almost all oil is kept at room temperature, including myself, but today I bought a bottle of oil especially for mayonnaise and put it in the refrigerator.

eggs and butter are stored without a refrigerator, at the same temperature. I begin to raise my leg when mayonnaise has already been knocked down by 1 \ 5 - 1 \ 4 of the height of the can. It turns out always thick (one egg and 180 g of butter), even too much, you have to dilute with water or milk ...
Still very interesting, what is the reason for the failures?

[Still very interesting, what is the reason for the failures?]

Still very interesting, what is the reason for the failures?[/ color]

critical days ... well there ... magnetic storms ... for example.

in men

(I also put butter in a different order and not from the refrigerator, but only eggs from it, and failures nearly did not have. NEARLY. Once there was a wet glass with drops. The second time I dragged my leg up too fast)

[Qween]

I made it today. Oh, what a wonderful lazy mayonnaise turned out.Literally in a couple of minutes, thick, tasty, well, my soul is happy
I carry + Qween for the lazy way of cooking, and to you all the inhabitants of this topic, a huge thank you for your responsiveness, advice, recipes, experiments, for the mood that you support on the forum.
But I'm going to cry about the Chocolate Nut Butter here

I also came out with a wonderful mayonnaise. I mixed all the ingredients, kept my leg until the white mixture went. And it all worked out.

[Qween]

I carry a plus sign Qween for the very first recipe in the subject (on quail eggs). I got it !!!! Delicious!!!! Thank you very much! I only reduced the salt to 0.5 tsp, my salty - they do not really eat.

Mayonnaise at home? Need to try! It's a hundred times more useful than the purchased one .. Thanks for the topic !! and for the recipes, a huge gratitude to the girls! It seems that our house will soon stop buying mayonnaise)

[Qween]

It seems that our house will soon stop buying mayonnaise)

They have already stopped in our house ...
I did it again today. Quail eggs - wonderful mayonnaise !!!! Qween

Several times I tried to make mayonnaise and I never succeeded, and then I found a recipe in the internet and an indication that something needs to be done with the help of a blender, and I did it all with whisk and whisk ... , and ... you should have seen my eyes at the moment when this white, desired mass began to "crawl out" from under the "leg" of the blender. more or less like this . Since then I have been making mayonnaise myself and gave a recipe to all my friends, neighbors, acquaintances and explained everything in a popular way. Many, like me, have already tried and have also sworn in and it took me a job to persuade them to try again - they were satisfied! But, last week, my neighbor asked me to come to her with her blender (she does not have this very "leg") and show how it is done. And so, I am so all business, I came to her with my instrument, and she has our mutual friend who also wanted to see this process and came with her products. Well, and ... no one came out with mayonnaise ... Suspicion fell on the eggs - either they were frozen, or not fresh ... I quickly ran to my place to finally understand the reason (I had fresh eggs at home, but bought in frost), and so I made mayonnaise !!! I immediately called the girls to my place, made them mayonnaise from my eggs - they were delighted with both the process and the taste. For many years I have been buying farm eggs in the same place and I have never doubted their freshness (there was no reason!) And even if they lie in my refrigerator for 2 weeks or even more, they still beat well and there were no punctures with mayonnaise. But somehow I bought a store for baking - no matter how much I beat: nea: nothing happened, the biscuit did not rise. Conclusion: eggs for mayonnaise must be fresh !!!

By the way, mustard can give bitterness in mayonnaise!

Well, finally I got mayonnaise!
I do not expose a photo, the usual color and consistency of mayonnaise.
To be honest, now I do not understand why I didn’t get it before.
I did everything exactly the same. I would like to think that the reason is in a different variety of sunflower oil, and not in mine notskillful hands.
We even made 2 parties with my sister, since the first batch was oversalted, the second was made without salt. We mixed both got what we needed.
We also tried mustard in the 1st case, ready-made, it was too old, which was not pleasant.
The second batch was made with dry mustard, the mayonnaise turned out to be softer.
Both batches were made on yolks, the taste is a little greasy, next time we will try on a whole egg.
Thanks to everyone who helped me with advice.
The recipe turned out to be prefabricated:
2 yolks
0.5 tsp dry mustard
0.5 tsp salt
0.5 tsp sugar
1 tablespoon vinegar
200 grams of sunflower oil.
Everything except the oil in the container and in the same leg of the Brown blender, when the white foam started to slowly stir (lift the leg up and down) and drop by drop, and then add oil in a jet.
all OK

[Lyi]

Well, finally, I got mayonnaise!

Everything except the oil in the container and in the same leg of the Brown blender, when the white foam started to slowly stir (lift the leg up and down) and drop by drop, and then add oil in a jet.
all OK

Dear and dear Lyi , congratulations on what happened next time try like this. The video was already in the subject. Everything is there at once. many of us always follow this video

Everything is there at once. many of us always follow this video

Very interesting, I will definitely try as soon as we eat the cooked one.
Thank you .

Girls, please tell me, will it work in a regular blender or do you need to submerge it? And tell me, do you have to put mustard, we don't like it?

[mamanten]

Girls, please tell me, will it work in a regular blender or do you need to submerge it? And tell me, do you have to put mustard, we don't like it?

An ordinary blender is not stable (say, every other time you need to pour oil in drops), you can not put mustard, put whatever you like, I put grass (Provencal herbs), pepper, sometimes garlic.

mamanten, buy the cheapest one, I have it for 60 gr. specially bought for mayonnaise.

[IRR]

IRR thanks for the answer. I will definitely try to cook it. I tried it several times according to different recipes, but it didn't work.

[IRR]

IRR, many thanks for the video! As I have not seen him before. I saw the recipe and ran right away. Everything turned out great and, most importantly, very quickly. The mayonnaise is delicious! I take it to the piggy bank.

I make mayonnaise almost like in the video.
I pour refined sunflower oil into a glass up to the 250 g mark,
add 1 whole egg,
0.5 tsp Sahara,
0.3 tsp salt
2 tsp vinegar
2 tsp water (without water it turns out too thick).
I throw it all at the same time and whip it like in a video. I don't add mustard, I don't like it.

[May @]

And we like this doing ...

May @, blender Klatronic 200 W. It turns out in density, as in childhood - in mayonnaise jars that was sold.

[Jefry]

Jefry, and what is your blender power? I have 600 W, doing on mode turbo, if I don't add water, then highly it turns out thickly, and if you put it in the refrigerator, then it separates in pieces. And with some water it's all class.

Made mayonnaise.
The recipe is of a collective nature, for which thanks to all participants in this topic.
Pour 180 gr sunflower oil into a glass, 1 whole egg, 0.5 tsp. sugar, 0.3 tsp salt, 1 tsp. vinegar, 2 tsp. mustard and beat.
The sequence is as follows: first oil, then salt, sugar, vinegar, mustard, egg.
I thought it would be sharp - not at all. It turned out all at once. I did it by stepping on the yolk with the blender's foot, then put the freshly made mayonnaise right in the glass in the refrigerator. In the morning, nothing peeled off, you didn't even need to stir. But I won't use oil with a scent anymore, it's better odorless for our taste. Mayonnaise is the most delicate and delicious. Marinated chicken with tandoori masala in it. Tandoori hid the smell of oil.
I have a blender Blender BRAUN MR 4050 HC V with a power of 400 W, I beat the blender with my foot at the 10th speed mark.

[Girls and boys]

Girls and boys, please tell me: girl_red: when you start working with a submersible blender, at what speed do you start? I have blenders with a power of 600 and 700 watts.

[Girls and boys]

Girls and boys, please tell me, when you start working with a hand blender, at what speed to start? I have blenders with a power of 600 and 700 watts.

Tanyusha, good evening!
I am glad that you finally found yourself on the forum because of your worries.
I did 2 servings. At the same time, I did the 1st at normal speed, the 2nd at turbo speed. IMHO it does not affect the reselltat. Yes, and the hands slipped and which button they hit, they pressed on that one.
Still, my opinion is that if mayonnaise does not work out, you need to change the oil. Apparently, some kind of oil is not suitable for mayonnaise. Now I have refined MAMRUKOVSKOE oil, fresh from the factory.
Here I will also try on the same oil (from the same bottle to make lazy mayonnaise and milk) then I’ll either be sure of it, or .. I don’t know what I’ll think.
Because I can't explain in any other way why this time mayonnaise got lost very easily, although I made it just like the unsuccessful previous ones.

In addition.
Today I experimented with ready-made mayonnaise.
I used to buy Calve creamy garlic sauce for meat. Today I added herbs and seasonings to my mayonnaise, squeezed out the garlic, a spoonful of cream, stirred everything with a simple spoon in a glass and got the taste of this sauce, but in full confidence that there are no unnecessary additives there.
And to the salad I got a different sauce from the same mayonnaise: I added dill, dried parsley, a little lemon, a little sugar, a different pepper from a mill.
In general, I am happy as an elephant.
I hope that mayonnaise will always work for me now.

[Ludmila]

Ludmila , I last tried to make mayonnaise back in the summer. No matter how hard I tried, nothing worked for me. True, not long before that I was making mayonnaise in the back, and it didn't want to work either, but I was able to revive it. But in time it took me 25-30 minutes. I was afraid that I would burn my blender, and my husband said that he would go and buy the Sloboda. Since then, I haven’t taken up the preparation of mayonnaise, but I really want to make my own mayonnaise. Then I took oil "Rapeseed"... And she made mayonnaise, when all the products were put into a glass together with butter. Now I started thinking, maybe the speed at which we start making mayonnaise should be certain.

I have brown submersible 🔗, I did 10
Declared maximum power consumption: 400 W
Everything worked out.

["Rapeseed"]

Then I took oil "Rapeseed"... And she made mayonnaise, when all the products were put into a glass together with butter.

Tanyusha, change the oil without fail, since this once did not work out.
There is a lot of good sunflower oil in our area, the main thing is that it is refined and fresh.
And as far as I watched the videos (and I did it myself) You can't tear off the blender leg until everything is emulsified.
This time I did it easy, although it was my FIRST successful mayonnaise.
Good luck to you.

[HERE]

I also have a Blender Braun MR-6550 MCA V 600 W. (I just can't learn to give a link like HERE) But there are 15 speeds. And the second Kenwood, 700 W. So I thought that it might not be very good to immediately start making mayonnaise at the highest speed.

[HERE]

I also have a Blender Braun MR-6550 MCA V 600 W. (I just can't learn to give a link like HERE) But there are 15 speeds. And the second is Kenwood, 700 W. So I thought that it might not be very good to immediately start making mayonnaise at the highest speed.

Tanya, I do this Brown, always put on max. speed, (it seems 15), and never changed anything in the process. There has never been a case that mayonnaise did not turn out. I'm even surprised that some people suffer

[panteracat]

panteracat ,RIGHT HERE details on how to make such links. It's actually a couple of mouse clicks.

[HERE]

I also have a Blender Braun MR-6550 MCA V 600 W. (I just can't learn to give a link like HERE) But there are 15 speeds. And the second is Kenwood, 700 W. So I thought that it might not be very good to immediately start making mayonnaise at the highest speed.

I have Kenwood, then I make mayonnaise in general on Turbo. It turns out even faster than at the highest speed.

I have Kenwood, then I make mayonnaise in general on Turbo. It turns out even faster than at the highest speed.

... it is possible of course, it won't get any worse, I just blended badly once, then washed the wall ... and my head ...
Now the reflex is triggered - no more!

Girls, maybe they wrote about this, but I will repeat it again.
When a large amount of mayonnaise is needed, it is easier to make it with a utility knife in the large bowl of the food processor. Throw in everything except oil, turn on the combine and pour oil from above through the feed chamber. Done in seconds

[True, not long before that I was making mayonnaise in the back, and it didn't want to work either, but I was able to revive it. But in time it took me 25-30 minutes.

if it didn't work out in the first 20-30 seconds, you can start resuscitation. There is a risk of simply interrupting him.In general, one of the most common jambs is do not rush to pull your leg up. as the thick one climbs from all the holes of the blender, then