Making mayonnaise

It can be used in bread, and in general in any pastry. And you can reanimate. Break the egg into another container, lower the leg of the blender on the yolk, pour on top a little "nedomayonnaise", whiten and then add a little bit. It should work. If, nevertheless, there will be another bummer, then instead of butter you bought a complete crap (forgive my French).

[azaza]

azaza, Thank you so much. Everything turned out to be fixed So, it's not the oil to blame, but my hands are crooked today

Perhaps a little overdone with butter. The egg has a limited ability to emulsify. A certain amount of oil is on his shoulder, but give him a gram more - and that's it, the almost finished mayonnaise has stratified.

lazy mayonnaise is congenial! 30 seconds, by God! I was so crazy about the speed that I did it up and down again, I just could not believe that it was ready! Urrra, now I will eat everything with my adorable iayonnaise, knowing at the same time that I am cracking exceptionally healthy olive oil)))) I went to save it)))

[celfh]

celfh Tanya, is there a lot of lemon juice? I often pour everything into one container and whip everything at once

[celfh]

celfh Tanya, is there a lot of lemon juice? :

Mash, a hundred years ago, when I was making mayonnaise, we did not add lemon juice, but vinegar. Moreover, in the very last turn, it served as a clarifier. And if the mayonnaise turned out to be too thick, it was brought to the desired consistency with plain water. And the mayonnaise turned out super!
So I think, what's wrong ... After I didn't get the mayonnaise, I practically didn't take bamix in my hands. And the toy is expensive, you need to learn, do not throw it away

I often pour everything into one container and whip everything at once

So our Star, Stella, advised me to do the same. As I mature, so will I

I pour 1 tbsp of lemon juice or vinegar. spoon. And in technology, as I understood from practice, the most important thing is that the yolk would remain intact and, as the IRRka taught, you have to firmly step on the egg with your “foot”, well, in the washout, on a whole yolk and not move your leg for the first 5 seconds. Can you know that, then forgive me for itching

and, as taught by IRRka, you have to firmly step on the egg with your "foot", well, in the wash, on a whole yolk and not move your leg for the first 5 seconds. Can you know that, then forgive me for itching

But I did not know this. Immediately started swinging her leg up and down
Wait, how can you do this if you add all the components at once?

Tanya, the meaning is like this: pour butter (200-250), salt, sugar, mustard, 1 tbsp. l. lemon juice and last of all you beat an egg there. The yolk should not spill). Then you step on the yolk with your foot of the blender so that the yolk is completely covered with the dome of the leg and you cut in the blender. For the first 3-5 seconds, you do not move your leg. As the current crawls out from under your foot, a white mass crawls, you can already crawl through the tudy-syuds so that all the oil is kneaded!

As the current crawls out from under your foot, a white mass crawls, you can already crawl through the tudy-syuds so that all the oil is kneaded!

That's what I understand: intelligibly! Thank you, Masha!

I first beat the egg into an empty jar, spices on it, on top of my leg, last of all butter. The egg is like when: the yolk is whole, then it spreads. Mayonnaise is does not interfere! The main thing is not to jerk your foot right away, so that the oil does not flood under the knife. For a few seconds until good clouds of maonnaise appear, press your foot to the bottom. Then raise it literally a few millimeters and lower it again, into the trail. once raise a little higher, and press again. So until there is a small puddle of oil on top, everything else is mayonnaise. Then you can already use your foot as you like. It doesn't matter the temperature of the food, it doesn't matter if the yolk is whole.Technology is important. And yet - do not overdo it with the amount of oil, because the egg is not immeasurable, it can only emulsify a certain amount of oil.

girls, excuse me, but I really do not understand where the problem comes from ... here on the fourth page of the topic there is a "masterclass on lazy mayonnaise for supermegaly housewives." I tested it today - it was elementary and it turned out great. there everything except oil is thrown into the container, we put the blender's leg on top and after that the oil is poured in and the blender is cut in. Mayonnaise climbed from under the leg immediately, after which the leg must be slowly pulled up. a little oil remained at the top and I did it up and down again. Thank you very much to the author, the technology worked perfectly.

[Azaz]

I first beat the egg into an empty jar, spices on it, on top of my leg, last of all butter. The egg is like when: the yolk is whole, then it spreads. Mayonnaise is does not interfere! The main thing is not to jerk your foot right away, so that the oil does not flood under the knife. For a few seconds until good clouds of maonnaise appear, press your foot to the bottom. Then raise it literally a few millimeters and lower it again, into the trail. once raise a little higher, and press again. So until there is a small puddle of oil on top, everything else is mayonnaise. Then you can already use your foot as you like. It doesn't matter the temperature of the food, it doesn't matter if the yolk is whole. Technology is important. And yet - do not overdo it with the amount of oil, because the egg is not immeasurable, it can only emulsify a certain amount of oil.

So I do as I was taught Azaz - super result is guaranteed, proven in our own practice more than once Many thanks Tanyushke for this mayonnaise

Toffee, to your health!

Maybe I'll say something else, but from the point of view of physical colloid chemistry and other biology, the emulsifier of the oil is acid + mustard. Well, this is me, like an old man ... I will purr a little

I know about mustard. About acid - news. About the egg - practice. It may not be an emulsifier, but it has been tested in practice: give an extra drop of oil, and the ready-made mayonnaise exfoliates. And whether the emulsifier is an egg or not I, in fact, whatever you call it, the result is more important. One would think that this mustard has a certain level of emulsification. But if so, then the spoiled mayonnaise would not be reanimated with a new egg, but with the addition of half a spoonful of mustard. Maybe my logic is wrong, I won't argue. But as for me, it is the egg that plays its piano (even if it is not an emulsifier).

... But as for me, it is the egg that plays its piano (even if it is not an emulsifier).

and there is mayonnaise - milk + butter (without an egg) and also nicho, gets off with a bang

Aha, and even faster than an egg. So, according to my logic, milk is an excellent emulsifier. Moreover, its ability to emulsify is higher than that of an egg. Or not to emulsification, but to something else. But my milk never exfoliated, no matter how much butter was pouring.

Aha, and even faster than an egg. So, according to my logic, milk is an excellent emulsifier. Moreover, its ability to emulsify is higher than that of an egg. Or not to emulsification, but to something else. But my milk never exfoliated, no matter how much butter was pouring.

and butter? oil current left. It is there and there. Well ... by your logic

No, my logic understands that it is just the oil that needs to be emulsified. Therefore, according to my logic, it cannot be an emulsifier. And the egg and milk are easy. Try replacing the egg or milk with water. Mayonnaise? Well, or at least a more or less homogeneous mass? Not a fig. You will get oil droplets in a water suspension. Throw in as much mustard as you like, and season with acid. So think about what is an emulsifier and what is not.
True, I have not studied any biochemistry, and I can be very wrong. So I don’t insist. Well, I say - this is my personal logic, built on my personal experience. The logic can be flawed. But where does the experience go?

Well, I say - this is my personal logic, built on my personal experience. The logic can be flawed. But where does the experience go?

sometimes it's better not to think

this is how about a 40-leg - which leg to start with

IRR, but on the topic of mogem? Type experience to share, to warn jambs. Or do you really come off your senses of humor? Well, have fun tady, I will not interfere

[azaza]

an egg is an emulsifier, azaza right, or rather, not the whole egg, but the yolk - it contains natural lecithin, which just emulsifies (combines liquid and fat, turns into a homogeneous emulsion) the components of mayonnaise

and milk itself is an emulsion. Therefore, the sauce (burchu: well, I don’t dare to call it mayonnaise, because mayonnaise is a sauce based on yolk and only yolk) based on milk can be called hyper-saturated milk.

[whole egg]

IRR, but on the topic of mogem? Type experience to share, to warn jambs. Or do you really come off your senses of humor? Well, have fun tady, I will not interfere

it is considered that whole egg natural emulsifier. Another natural lecithin (hydrocolloid) is a substance necessary for human life, produced in the liver. Extracted from soybeans, corn, wheat, peas and lentils. Also contained in some vegetable oils (in linseed, sunflower, rapeseed). so that the oil itself is an emulsifier too.

shl. Other hydrocolloids of plant and animal origin (agar, pectin, gelatin, chitosan, lanolin, cholesterol).

that's for me azaza allowed her to be smart on the topic, she's not the only one to give out her theories, like

, my logic understands that it is precisely the oil that needs to be emulsified. Therefore, according to my logic, it cannot be an emulsifier.

that's right, Rinchik, because milk contains cholesterol, which is a natural emulsifier in essence.

Wow! What a good Temka!
I, once, a long time ago, did not have a relationship with mayonnaise, it did not work out.
Now there is a chance to try again!
Thanks to all the authors!
I went to read ...

[dad Anechkin]

I went to read ...

and this is correct, because-quote

Synthetic emulsifiers:

Among synthetic emulsifiers, there are substances hazardous and harmful to health. Many of them are banned for use in food. Unfortunately, this does not mean that harmful emulsifiers are not really found in foods that hit store shelves.

The emulsifier E 330 is especially dangerous - it causes cancer. You should also pay attention to food emulsifiers E 322, E 338 - 341 - they can cause indigestion. Emulsifier E 477 is considered suspicious.

dad Anechkinyou are only a blender submersible use and everything will be top gear

[dad Anechkin]

and this is correct, because-quote

Among synthetic emulsifiers, there are substances hazardous and harmful to health.

I didn't even go ... I ran to read !!!!

dad Anechkinyou are only a blender submersible use and everything will be top gear

There is one! Now I understand why I couldn't get mayonnaise! I used a mixer!

IRR Thank you so much!

With me, you can always call "you". Everyone!

[oil]

and butter? oil current left. It is there and there. Well ... by your logic

In my practice, it is oil... Once, for lack of another, I took the Furshet brand of sunflower and here it was a bummer. On the same products, I successfully made it with a different oil. I repeated it again with a buffet dinner - and again failure. With others - with olive, grape seed, Oleina - there was always no problem.
By the way, the order in which the food was laid, the integrity of the yolk, and the presence of mustard do not matter, I was convinced from rich experience. Slowly raising the "leg" after the appearance of the mayonnaise "clouds" is really important.

I was going to make mayonnaise today. I prepared everything, put an egg with mustard, salt and vinegar in a cup, put in the blender's leg, covered the egg. The phone rang. I say whisk at the same time. A minute or two or three.Not a fig, not any white clouds Not destiny, I told my husband, you will eat mayonnaise from the store. And why did I buy this Bamiks for crazy bucks? sho am I whipping? Rapt once a year, cream or pate ...
I accidentally glanced at the table, and the vegetable oil, as it was poured into the cup, is still worth it ... yeah, even Bimix can't beat mayonnaise without vegetable oil. I poured out the oil, in a second I had a ready-made mayonnaise. My husband said we won't buy more in the store

And today my jamb came out, I had to dance the resuscitation technique.
And the jamb is very, very indicative, that's why I write. I know the technology for whipping lazy mayonnaise by heart, and have been using it for a long time and successfully. But today I was preparing a hot sauce for zucchini, threw a few cloves of garlic on the bottom, but large ones (and it was too lazy to cut). She began to beat, and in the first seconds, take your leg, and walk a little to the side, stumbling over the garlic. And FSE! Almost everything is still floating, but I can already see: baida, there is no mayonnaise. Of course, I fixed it (I had to get the second can dirty). But now I already know practically, and not only in theory: in the first seconds you can't move your foot!

[Luysia]

I am making the most "lazy" recipe: 200 ml of refined sunflower oil, 1 egg, a pinch of salt, 1 tsp. ready-made mustard, 1 tbsp. l. vinegar. All at once into the glass, a few movements of the blender up and down and you're done. Oil at room temperature, an egg from the refrigerator.

Well, not even two years have passed since this lazy recipe became my first-born in mayonnaise making, it's good that I was lazy to go to the store in the rain today and I risked hitting it.
I had a recipe for how to do it in the instructions to Brown, but my hands never reached or there was no need, so I did, as it was written in the instructions, first in Turbo mode, and then just up and down. And the ingredients are the same, corn oil and apple cider vinegar + mustard "Lagidna" Torchin, I don't know what gave the color, but I have it as creamy as the store one. Also, the whole process took about one and a half minutes, maybe two, when, to my amazement, the mass thickened and began to turn from a stratified top into a homogeneous product familiar to the eye
In general, thank you all for an interesting topic with innovative ideas, and, especially, Luysia

Rusya! you see, nature has no bad weather. even if it rains, you can find a useful activity at home (cream from eggs and mustard)

It’s like in a casino, the first time they say it’s almost always lucky, and then, as you start, connect your mind and introduce some other innovations, then the shoals can go, well, like any life experience.
And I didn't insert the photo, so as not to re-cover the topic with the same types of the same type of products

[IRR]

Frankly, I have not tried any other recipes ... Well, add Provencal dry herbs, yes, but I am so consistent! Why is it even better if it is so good!

And also on the advice IRR, now I add a little sugar!

was in the subway recently. I saw a lot of cool cans. Both wide and narrow. I bought one in order to try to cook and store mayonnaise in it, I doubted it would work out, no. Raced

🔗 🔗

There were jars with a wide neck and wide themselves and such as honeycombs in a cell, such as crystal - that's the next. Once I take it, I'll try to make it in such mayonnaise. In general, I'm sick of all kinds of banks and storage systems. (it is possible, kaneshn, to do and store in the usual way, but this is not the case)

Such an eggplant is glamorous

and you store 2/3 more cans of empty air at the same time !!! a smaller volume, if for mayonnaise !!

was in the subway recently. I saw a lot of cool cans. Both wide and narrow. I bought one in order to try to make and store mayonnaise in it

I also do it right away in a jar, in which I put it in the refrigerator after cooking. More convenient than transferring from container to container. A glass from a blender has long been "ordered to live long"

And I have this glass from a blender - both for cooking and for storage

was in the subway recently.I saw a lot of cool cans. Both wide and narrow.
There were jars with a wide neck and wide themselves and such as honeycombs in a cell, such as crystal - that's the next. Once I take it, I'll try to make it in such mayonnaise. In general, I am sick of all kinds of banks and storage systems. (it is possible, kaneshn, to do and store in the usual way, but this is not)

IRR! And the jars are glass, and the lid is plastic or iron?

and you store 2/3 more cans of empty air at the same time !!! a smaller volume, if for mayonnaise !!

half of it has already been eaten

but! buy a shorter can already in the balacnotik on the trail. visit to the meter

Nadia! this jar with a plastic lid (there was also a red motif - strawberries, it seems to me it seemed logical to me for mayonnaise with eggplant). And short cans, which are of the type of glass, they are with plastic and with iron.

Although, too short a jar for cooking is impossible. In it, nevertheless, there should be a good amplitude for the leg, otherwise it will be under-soaked or it will spit out. Mnu has had it like that more than once (it's not just high blender glasses)

I also do it right away in a jar, in which I put it in the refrigerator after cooking. More convenient than transferring from container to container. A glass from a blender has long been "ordered to live long"

Ira, I tried many times and picked up the cans - sometimes an undershoot, then a flight - sometimes the throat is narrow, then the very wide and the leg cannot cope, then the mayonnaise climbs from above)))) And I took this one and it was perfect the first time, as in a bleder, therefore and wrote, suddenly, who will come in handy. These are such nice little tricks in the kitchen.

And I have this glass from a blender - both for cooking and for storage

if there is a lid on it, then

Nadia! this jar with a plastic lid (there was also a red motif - strawberries, it seems to me it seemed logical to me for mayonnaise with eggplant). And short cans, which are of the type of glass, they are with plastic and with iron.

And I asked not for mayonnaise, but for preservation and cooking. I just saw in the program on KNIVES how he served caviar in such cool jars with painted eggplants. So I wanted to buy myself. And for conservation it would also be cool with pictures.

if there is a lid on it, then

There is - plastic, everything is very good, this is Brown, put a tysha hryvnia, that's what I foreseen

[IRR]

if there is a lid on it, then

IRR, our "cool" blenders have a lid! It is also an anti-slip stand when whipping. I close and store in it, because this blender is only for mayonnaise and I use it.

And the banks are pretty, but we don't have a Metro, maybe I'll take a look in Amstor ...

IRR, our "cool" blenders have a lid!

I never would have kept it dark, but I thought it was so that I would not slide on the table and put glasses on my leg and don’t put them on at all, baby feller mama miya, what a sat down without gas

Lucy, I'll go hide in the closet with my head

it means that Rusya overpaid for the cover 940 g Olka! you're so uneconomical, eh? (I'm only 15 grams for a jar of eggplant) or so.

here in the next. Once I take it, I'll try to make it in such mayonnaise.

here I am, all sorts of jars, and this makes the kitchen like a warehouse for glass containers
I make mayonnaise in an ordinary 0.5 or 0.7 jar, and I store it in it

And a jar of eggplant

Ira, I tried many times and picked up the cans - sometimes an undershoot, then a flight - sometimes the throat is narrow, then the very wide and the leg cannot cope, then the mayonnaise climbs from above)))) And I took this one and it was perfect the first time, as in a bleder, therefore and wrote, suddenly, who will come in handy. These are such nice little tricks in the kitchen.

So I specially selected a tall, narrow jar with a wide neck. And when whipped, it does not spill out. I had two such cans, one my armless hubby broke