Making mayonnaise

butter is always at room temperature, an egg from the refrigerator. Maybe blenders are different?

[azaza]

azaza, the conclusions are not mine, but members of the forum, I just

The conclusions are just yours. From the read-mastered Forum women share their experience (some bitter, some sweet), while others draw some conclusions from this experience. Moreover, different conclusions can be drawn from one information. So don't be shy
But seriously, each housewife has her own methods, her own experience (which is the son of difficult mistakes, yeah). Good luck and bad luck. Someone didn’t make mayonnaise from warm oil, but from cold oil. Well, the stars somehow got up wrong - and bad luck! The temperature of the oil has nothing to do with it, but from now on this hostess will make mayonnaise exclusively from chilled butter - because this is her personal experience. And she will give the recipe to her friends exactly in this form, with emphasized chilled butter.
My sister-in-law (either my sister-in-law, or someone else - I get confused about them) cannot master the technology in any way. And it's not about the brand or the power of the blender - it is the same as mine. And the products are the same, shop. However, it just doesn't work. And I have any products in any container according to any recipe are whipped at once.
But in a stationary blender and mixer, they sometimes stratified. From what I concluded: an egg can emulsify a certain amount of oil. An extra drop - and almost finished mayonnaise can stratify. So you need to be extremely careful with oil. Martoskin catmaybe the problem was not in the brand of oil, but in its excessive amount? Well, the truth is - I have never had such a thing that the butter did not churn. All the unproduced mayonnaises were first perfectly whipped, and at a certain stage they disintegrated to the pigs dogs after the next portion of butter.

[azaza]

The conclusions are just yours. From the read-mastered Forum women share their experience (some bitter, some sweet), while others draw some conclusions from this experience. Moreover, different conclusions can be drawn from one information. So don't be shy
But seriously, each housewife has her own methods, her own experience (which is the son of difficult mistakes, yeah). Good luck and bad luck. Someone didn’t make mayonnaise from warm oil, but from cold oil. Well, the stars somehow got up wrong - and bad luck! The temperature of the oil has nothing to do with it, but from now on this hostess will make mayonnaise exclusively from chilled butter - because this is her personal experience. And she will give the recipe to her friends exactly in this form, with emphasized chilled butter.

azaza, well, yes, you're right Once again you looked at MY conclusions (although I just quoted), and it says: "Egg in mayonnaise may be room temperature, and the vegetable oil chilled. "But this changes things. Can, but not necessarily! I'm going to emphasize in that post

[azaza]

azazawell yes you are right

Yara, in any case you did a good job: not everyone will take the time to reread so many pages. I am sure that many will be grateful to you for this. You have compressed the most important information. I just allowed myself to add a little of it

Girls! Actually, well, I don’t know why !!! According to the recipe that came across at the beginning, everything should be the same temperature, that is, either everything is cold, or everything is at room temperature. At first I did it, and then I did it like that ... (how to put it mildly), in general, I take it as it is - the butter from the cabinet, the egg from the refrigerator, at first I observed the proportions, now everything works out (TTT)!

I always have butter from the cabinet, an egg from the fridge and all TTT, which is what I wish for you

[IRR]

Girls, already many times I make mayonnaise "with my foot" and all the time I think that if I hadn't gone into this topic, I would have done it in the combine, and did not know what a pleasure it is to make mayonnaise "with my foot". And the "leg" on the farm was also useful for smoothies
I am very pleased that I bought a leg, and an inexpensive one (only 60 UAH), for which special thanks IRR:

usual it is not that ... buy submersible. the most inexpensive, you will see what an excellent result will be

And I do it right at the bank, it's very convenient, for which many thanks azaza:

It is even more convenient to make mayonnaise in a jar: beat it up, and put it in the refrigerator in the same container, you don't need to transfer anything anywhere, which means you don't need to wash excess dishes.

Well, I bought a leg, I must try to make mayonnaise. Scary . How quickly he can whip, I'm afraid to interrupt. I have a leg of 700 watts.

Well, I bought a leg, I must try to make mayonnaise. Scary . How quickly he can whip, I'm afraid to interrupt. I have a leg of 700 watts.

Congratulations. Very fast.

take another look. Do it exactly as in the video. And by time minute + - 20 sec. Do not rush to raise your leg with the first press, let the thick pop out of all the holes in this leg. And then everything, success

How fast? Minute, half a minute. the main thing is not to lift your leg until a cloud of mayonnaise appears from under it
oh, the IRR is ahead. And the picture lacks item 7: egg 1 pc

IRR, Alim, thanks!
Ir, for a separate video. I hope it will work out and enjoy it.

[Lena]

Lena, it will definitely work - I make butter with milk - and everything works out!
IRR, did you shoot the movie yourself? Are you holding your leg?

[IRR]

IRR, did you shoot the movie yourself? Are you holding your leg?

one of ours threw a long time into the topic, it helped me. I'm not a cameraman, I'm a screenwriter

[IRR]

IRR, thank you very much for the video. I made mayonnaise before, but not with the blender's foot, but in the bowl. Add oil drop by drop - a hassle.
And now I did a video - 2 minutes and you're done! Beauty is simple! True, I have a metal leg, but the edge is still uneven there, and mayonnaise came out in waves from there.
Thanks again

I've made mayonnaise before, just not with the blender's foot, but in the bowl. Add oil drop by drop - a hassle.

And this, as they say in Odessa, is two big differences. I bought a leg specially for the sake of mayonnaise.

Almost Spielberg

screams from the gallery. Oscar!

The current is ... Bach could have been cut, you already got it on the first chords. Zhenya! Do you have a Kenwood leg?

Can you add apple cider vinegar to mayonnaise?

Can you add apple cider vinegar to mayonnaise?

mona. And mona lemon instead of vinegar.

mona. And mona lemon instead of vinegar.

I know about lemon, but I doubted about apple cider vinegar

ABOUT! And here are other proportions, you have to try. I have a Brown blender, there are no holes at all, but everything turned out fine.

ABOUT! And here are other proportions, you have to try. I have a Brown blender, there are no holes at all, but everything turned out fine.

Yes, I also pour oil 250. And at first I tried, tried less. And now I will do it in a small amount, and then add it to the thick one and beat it further. On one egg, 300-400 grams, no longer worth the risk, it will be interrupted. There was a case (put it into bread)

Zhenya! Do you have a Kenwood leg?

Nope, Klatronic 200 watt

screams from the gallery. Oscar!

+100 !!!

There is only one question: in the credits of "Jefry 2011" So why was this masterpiece hidden from us for a whole year?

[Elena Bo,]

Nope, Klatronic 200 watt

oops, but I bent it, I also have 200.so that Elena Bo, should be everything

And J showed mayonnaise like ... repetition is the mother of learning, and J is the father

And J showed mayonnaise like ... repetition is the mother of learning, and J is the father

Then for sure "I remember here, I don't remember here ..." maiden became very bad ...

[Elena Bo,]

oops, but I bent it, I also have 200.so that Elena Bo, should be everything

Only the instructions say that after 30 seconds. you need to do 5 minutes. break. Perhaps it will beat up in 30 seconds.Tomorrow I want to buy quail eggs.

Only the instructions say that after 30 seconds. you need to do 5 minutes. break

I think you will get stuck in 5 seconds.

go do it on a normal egg, human- we are waiting.

[Qween]

Here was a year ago. And mom rather Qween a plus Hairpin godmother ...

Hurrah! It turned out. I whipped up very quickly, I didn't even have time to figure out what's what. There was no lemon juice, replaced with apple cider vinegar. Seemed sweetish, but tasty.

Hurrah! It turned out. I whipped up very quickly, I didn't even have time to figure out what's what.

now you can customize the proportions - sacher-salt, then behold, garlic, dill, herbs

Girls, I tried lim. replace the juice with balsamic vinegar. I liked this mayonnaise very much. Maybe someone will come in handy.

Hurrah! It turned out. I whipped up very quickly, I didn't even have time to figure out what's what.

And you still doubted whether to buy a blender or not

I started making homemade mayonnaise (provence) when I got a mixer (a little less than 30 years ago, it still serves well). I always did it according to a recipe from a cookbook published in 1959 in the following proportions: 3-4 yolks, 1 tsp of ready-made mustard, 1 tsp without a hill of salt, 1 tbsp. l sugar. All this is put into a deep bowl, mixed with a spoon. The mixer is now in operation. Gradually pour refined oil into the resulting mass, first in a very thin stream, and then faster, thoroughly kneading the mass all the time. The sauce should thicken quickly. When it becomes thick and lagging behind the walls, stop beating. All this takes about 0.5 liters of oil, or rather I don’t know: I pour it straight from the bottle. Pour in 100ml of 3% vinegar or lemon juice, beat gently until smooth. The taste and thickness of the mayonnaise suits me.

author = panteracat link = topic = 8958. Then I took the "Rapeseed" oil. And she made mayonnaise, when all the products were put into a glass together with butter.

This is where the mistake lies. First, add the oil almost drop by drop, mix thoroughly until smooth. When it begins to thicken, then the oil can be poured in larger portions, each time kneading until smooth.

[euge]

This is where the mistake lies. First, add the oil almost drop by drop, mix thoroughly until smooth. When it begins to thicken, then the oil can be poured in larger portions, each time kneading until smooth.

eugeas far as I understand, we are talking about different ways of preparing mayonnaise. And, in fact, about different mayonnaises. Because mayonnaise is what you cook (when oil is poured literally drop by drop, then in a thin stream). Only yolks go into real mayonnaise. And there is also "lazy mayonnaise" - on whole eggs (without shells, of course), beaten with a blender-foot, and then everything is poured into the glass at once. Such a mayonnaise is made (in fact, not mayonnaise, but a sauce as close as possible to mayonnaise) in just a few seconds, and the taste is in no way inferior to the real one.

now you can customize the proportions - sacher-salt, then behold, garlic, dill, herbs
[/ quote
Just today I made a garlic sauce based on mayonnaise without eggs, 100 g of olive oil, 50 g of milk, 1 tsp. mustard, 1-2 tbsp. l. lemon juice, salt, sugar to taste, squeezed 3 cloves of garlic, finely chopped the dill and whipped everything with a blender, it turned out thick and very tasty, I recommend.

Love, garlic doesn't have to be squeezed out. You can throw it entirely - the blender will perfectly grind everything into a homogeneous mass. Less movement, less dirty dishes, and the result is equally great

Tanya, thank you, here I am, an extra dirty garlic press, and we have also turned off the hot water, I will turn on my brains.

To your health! It's just that I really don't like washing the crusher I think I'm not the only one

It's just that I really don't like washing the crusher I think I'm not the only one

I bought a blender today
The first thing I did was lazy mayonnaise, it turned out the first time, yummy aaaa

Yesterday I got Bamix. An attempt to make mayonnaise failed today. Made according to the recipe from the instructions: 2 yolks, 1 hour. l. lemon juice, 1 tsp. mustard - beat. Pour 200 g of vegetable oil in a stream. In short, the simplest recipe. There was not even a hint of thickening. I beat for more than 5 minutes. There was no stratification, but no mayonnaise. All products were at the same temperature - room temperature.
I don't know what is wrong. Can someone tell me?

Tanya, that's right. It depends on the oil. Try adding more lim to failure. juice a couple of teaspoons, and if it does not help - a little milk. Good luck! Everything will work out, it's simple!

But it seems to me that if there was no stratification, and the mayonnaise is too liquid, then you need to add oil. Not?

[here]

Yesterday was probably not a mayonnaise day. After I learned how to make mayonnaise here even before NG, it ALWAYS turned out for me, but yesterday it also did not beat. The oil was from the same bottle that made the mayonnaise 3 days ago. The only thing that has changed is that instead of Extra salt, I took sea salt and the egg was homemade. Even resuscitation did not help. I took another egg + this type of mayonnaise, as a result, it thickened only a little. I went into the dough for a quick pizza in a frying pan.
And maybe the oil was too warm, I was spinning tomato juice in the kitchen, but it was on the table and it was very warm

[celfh]

I have not bothered with the temperature of oil and eggs for a long time. I combined it in different ways - it still works. Today I rolled it again - an egg of medium temperature, the oil is decently warm. And nicho, perfectly whipped.
But I make lazy mayonnaise, that is, together with proteins, it is generally problem-free. And at celfh classic, on the yolks. This often delaminates. But the fact of the matter is that there was no stratification, but the mayonnaise did not work either.

So I do not bother with the temperature of the products. Butter is always on the table, eggs are in the refrigerator. Why did such garbage come out yesterday, by the way, I also make mayonnaise only lazy

Girls, there is no failure anymore, everything is poured out ... I have done mayonnaise a hundred times, one might say. True, in recent years I did not bother, I bought it. I wanted to try this new palette, but it didn't work out. Maybe it’s true, not a mayonnaise day. It will take a little time, I’ll take the recipe, but from the forum and try again.

There was not even a hint of thickening. She beat me for more than 5 minutes. There was no stratification, but no mayonnaise. All products were at the same temperature - room temperature.
I don't know what is wrong. Can someone tell me?

I have the same thing today. In my case, it may be a matter of oil, yesterday I did it on Oleina, everything worked out fine. Today I took Slavia, as a result, a liquid talker Where can it be used now? Can I use bread?