Making mayonnaise

And today I had to pour out a portion and redo it. I guess where I was wrong. I did it for 2 quail eggs, and cut everything else in half. As a result, the mayonnaise did not thicken and all the components were felt separately. I decided that this was because too much (large surface) of the oil immediately came into contact with the egg-mustard-vinegar mixture. As if, preparing mayonnaise in a way where the butter is intervened drop by drop, everything would be blown away at once. In the end, I took the same halved quantities of food, but the glass was narrower. Everything worked out.

Qween,

And more thanks from me

[Cake]

And today I had to pour out a portion and redo it.

Why pour out? There are at least two options for saving products. The first is to heat the mixture, the oil will flake off, it can be used for frying. The second is to take one more yolk (in your case, probably two) and mix the failed mixture into it literally drop by drop, half a teaspoon. There will just be a little more yolks and that's it, and an emulsion will form.

Cake, I understand. Probably, my dislike for protein cream in pastries and cakes has settled somewhere at the level of the spinal cord. Moreover, a classmate back in Soviet times (when the SES worked much more seriously, and there were simply no small pastry shops) for the summer holidays got into an infectious diseases clinic just after eating such a sandy basket with protein cream.

[Umka]

Umka , to health.

Freken Bock , please do not pour out the mayonnaise that has not been obtained. And as she said Rina72 , put (break) separately as many eggs as they laid before. Beat and add the first "mayonnaise" little by little.
And you correctly understood the reason for the failure.

The thickest mayonnaise is obtained if, as you can see in my photos, the walls of the blender's "legs" are almost close to the walls of the dishes in which the mayonnaise is whipped.

And yet! :
When I make mayonnaise with my friend, it takes much longer to whip than mine, even taking into account the option that I used to do it with a blender attachment to the Ros mixer.
A friend of Phillips has a knife there not like mine.

I also did not get mayonnaise once. I felt sorry for the glass of butter, I was saddened, but I just put the failed mixture in the refrigerator. After a couple of days, I stopped being angry and took it out, took a blender, made a "whack" - and a miracle! for some reason it turned out.! The oil has peeled off in the refrigerator. I think that even if you do not make mayonnaise from it again, then it can be used anywhere, it is salted, flavored with vinegar and mustard.

Yesterday I baked meringues, and today I made mayonnaise from yolks. Super! Down with purchased mayonnaise! Thanks for the recipe!

Qween, thanks for the recipe, today I have on the table the salad will have homemade mayonnaise!

P.S. I did it with mustard powder, because after reading the composition on the jar with mustard, I decided not to use it. In mayonnaise, grains of mustard are visible, but hardly felt.

I tried to make a double portion in a liter jar .. but I see a jar much larger than a blender and the eggs somehow mixed with the butter at once, in general, nothing happened .. some liquid with mayonnaise particles But I remember your advice and I took another yolk, began to whip and add my strange solution to it a little bit, everything whipped up perfectly and turned into a delicious mayonnaise hurray!

I did it with mustard powder, because after reading the composition on the jar with mustard, I decided not to use it. Grains of mustard are visible, but hardly felt.

And we have one enterprise that produces mustard according to quite GOST requirements. Even the jars of the Soviet version are ordinary mayonnaise.

And yesterday and today I surprised the audience with the express method of making mayonnaise. A little bit of that today ... the fakir was drunk and the trick failed. I poured less oil than necessary and it did not thicken to the "spoon worth" degree. I added butter on top, fiddled with a blender - everything is great. Applause!

[Rina72]

And we have one enterprise that produces mustard according to quite GOST requirements. Even the jars of the Soviet version are ordinary mayonnaise.

Rina72Which company is this? I really want good products ... :) even if it's mustard ...
My husband calls her mother-in-law butter

HOME MUSTARD
Structure
dry mustard-100 gr,
water-300 ml,
sugar-15 gr,
salt-10 gr
Preparation
Pour gochica powder overnight in a plate with warm water. drain off excess water in the morning.
Add salt, sugar to the mustard, grind and transfer to a jar. Keep refrigerated.

I copied the recipe from the book RUSSIAN CUISINE, I haven't tried it myself yet, sorry.

[Rina72]

Rina72Which company is this? I really want good products ... :) even if it's mustard ...
My husband calls her mother-in-law butter

Kind husband

Here's from the label:
Virobnik VAT "Vinnytska kharchosmakova factory" (OJSC Vinnytsia food flavoring factory)
vul. R. Skaletsky, 15,
m.Vinnitsya, 21018, Ukraine

Mustard "Russian"
DSTU (GOST) 1052: 2005
Ingredients: drinking water, mustard powder, sugar, sunflower oil, acetic acid, kitchen salt, bay leaf, black pepper.
Shelf life: from 0 to 4 ° C - 90 days, 4-10 ° C - 60 days, 10-20 ° C - 45 days.

[natamylove]

natamylove, thanks, I wrote down the recipe, I’ll try it sometime, although I had an unsuccessful experience with the preparation of mustard ...

Rina72, and thanks to you too, we will keep in mind when buying.

[natamylove]

natamylove, thanks, I wrote down the recipe, I’ll try it sometime, although I had an unsuccessful experience with the preparation of mustard ...

Rina72, and thanks to you too, we will keep in mind when buying.

To me, too, the binomial of Newton (s)

We take the pickle from cucumbers (you can pickle from the store), fill it with mustard powder and mix until the desired consistency. ALL. The mustard is ready.

Or you can pour cold milk, it also turns out delicious.

[Mustard Velvet]

I make mustard according to this recipe:

Mustard Velvet

dry powder mustard 200 gr.
table vinegar 6% - 4 tbsp. spoons
vegetable oil - 4 tbsp. spoons
granulated sugar 1 teaspoon
0.5 teaspoon salt

(the amount of salt, sugar vinegar can be changed depending on preference, I usually make half a serving)

Pour dry mustard into a deep plate and grind with a spoon so that there are no lumps. Pour boiling water over, stirring continuously, bring to a thick consistency. After leveling the surface of the well-mixed mass, pour boiling water over it so that it is covered with a layer of water 1-2 cm thick. Soak for 10-12 hours. Then drain the water, and add salt, sugar, vinegar, vegetable oil to the mustard and mix everything thoroughly.

We take the pickle from cucumbers (you can pickle from the store), fill it with mustard powder and mix until the desired consistency. ALL. The mustard is ready.

And my mother-in-law salted cucumbers in a cold way with the addition of mustard. Maybe pour this brine straight into mayonnaise? ...

[natamylove]

natamylove, thanks, I wrote down the recipe, I’ll try it sometime, although I had an unsuccessful experience with the preparation of mustard ...

I also binom Newton (s)

We take the pickle from cucumbers (you can pickle from the store), fill it with mustard powder and mix until the desired consistency. ALL. The mustard is ready.

I would venture to suggest that according to this or a similar recipe, svet_ikа mustard didn't work out.

There are two options in this case:

- or use recipes like recipe Lenusi (where the water is drained from the settled mustard after aging, and only then the other components are added)

- or, if the mustard is prepared directly from the powder, like the recipe for Pete's Bread, then it must be kept in the refrigerator for several days after preparation before use.

Otherwise, the resulting mustard will be bitter, and it will not be the bitterness and pungency for which we make mustard, but an unpleasant strong bitterness that makes the mustard completely unsuitable for consumption.

Or you can pour cold milk, it also turns out tasty.

Interestingly, mustard in milk have never tasted

[Pete's Bread]

- or, if the mustard is prepared directly from the powder, like the recipe for Pete's Bread, then it must be kept in the refrigerator for several days after preparation before use.

Otherwise, the resulting mustard will be bitter, and it will not be the bitterness and pungency for which we make mustard, but an unpleasant strong bitterness that makes the mustard completely unsuitable for consumption.

Uh ... and I never eat her right away. Of course, she needs to insist. But if you add to mayonnaise, then it makes no difference whether it has stood or has just been stirred.

Uh ... and I never eat her right away. Of course, she needs to insist. But if you add to mayonnaise, then it makes no difference whether it has stood or has just been stirred.

Well, right!

For comparison, you can try freshly prepared and you will understand what I mean ...

[svet_ikа]

I would venture to suggest that according to this or a similar recipe, svet_ikа mustard didn't work out.

There are two options in this case:

- or use recipe type recipes Lenusi (where the water is drained from the settled mustard after aging, and only then the remaining components are added)

- or, if the mustard is prepared directly from the powder, like the recipe for Pete's Bread, then it must be kept in the refrigerator for several days after preparation before use.

Otherwise, the resulting mustard will be bitter, and it will not be the bitterness and pungency for which we make mustard, but an unpleasant strong bitterness that makes the mustard completely unsuitable for consumption.

Thanks for the advice! It was this bitterness that was ... I cooked according to the recipe of my mother-in-law, after watching her master class, I steamed it, it seemed to add everything to taste, but alas ...
Probably I'll try some more ...

[Qween]

Qween,
What are you clever!

Finally, I found companions in the culinary spirit ... Otherwise, I could not encourage the Internet friends to cook either “my own” butter or mayonnaise ...

Tinkering alone ...

And here - a balm for the heart!

I made mayonnaise for the first time this winter. I studied several recipes - and more.

Anyone who does not have a blender (my motor does not work yet), I can advise - do not be afraid to experiment. The proportions may vary.

The main thing is not to rush, as has already been advised here.

They asked here about the density of industrial mayonnaise ...

Dear ones, you look at the packaging - you yourself will understand. Guarama, carob extract ... And that's just what they wrote.
And what did you NOT write?

I also cook mustard myself. I do not fill with water to drain. I try to find the least time consuming ways possible.

Pour the powder with very warm water until sour cream thickens. I stir.

I put it in a warm place. After 6 hours (approximately) I add a little olive oil, lemon juice, a little salt and honey by eye. I add a little bit of everything so as not to spoil the taste and be able to add the missing ingredient. And if you overdo it, then fixing it is still more difficult.

No sugar, no vinegar.

And I have never met the bitterness in ready-made mustard ...

Sometimes I add grains to my mood. But usually I don’t do it - and it’s so delicious!

[Gourmet]

Gourmet, Thank you !
Yes, on our forum - the culinary spirit is incredibly strong! And we are cozy
Share your recipes further - this is in demand.

[Structure:]

Structure:

4 quail eggs, or 1 chicken, or 2 chicken egg yolks

Qween, Tell me please. Today I made mayonnaise only with yolks, so he didn't want to get lost at all, he had to break the egg (whole) and slowly add the resulting slurry. Everything worked out with the egg. Why? (the eggs seem to be fresh).

And my mayonnaise is not very thick, what could be the reason? (well, except for crooked handles)

[aynat]

aynat To be honest, I did not notice a difference in the process of making mayonnaise from a whole egg and some yolks. And you did "lazy"?

I make from 3 yolks and a glass of oil (I usually mix olive extra virgin and refined sunflower in half), the rest - everything by eye, according to taste and mood, mayonnaise turns out to be very thick, with soft peaks I make in a blender from Boshik, I tried to do it with a hand mixer - it turned out mayonnaise but thinner
aynat, it seems to me, just "didn't finish off" and if instead of a whole egg I finished off with yolk - everything would have turned out the same way

[Qween]

Qween
If you only knew what a tremendous thank you I brought. I have been making mayonnaise at home for a long time, but using an ordinary hand mixer. Each time I expected that, poor fellow, he would fall a heroic death, and she herself was covered in oil, then it would stratify, then something else ... And now ... well, 2 minutes and a mustache! Play every day. Previously, I made a bucket for 1 liter of oil, so that it lasted longer and did not bother, but now, using an immersion blender, it's just shine ...

Yes, I was lazy (at first). I could not finish it off, he immediately starts to turn white, and then it turned out just some kind of muddy talker, I tried to "finish off" her for about 2 minutes, and then slowly poured into the egg. With the egg, he began to turn white ...

[Qween]

Girls, congratulate me - I also got mayonnaise in a blender (stationary). I used to do it with a fork, my poor hands! ... With a whole egg whipped literally before our eyes!
I'm thinking of buying a hand blender. Girls, tell me, which blender has a nozzle that you can use to wipe curd or berries through a sieve?
QweenThank you very much for the master class !!!

[LenaV07]

LenaV07 , Bon Appetit !

aynat apparently, the bile began to combine with the oil early. Maybe they were just too small. I put so many eggs (yolks) with additives so that if I put the "leg" of the blender on top, it completely covers this mass. There is no air between them. You look at the photo, you can clearly see it there. In this case, there is practically no chance of mayonnaise.

ukka, you are welcome !

Girls, tell me which blender has a nozzle with which you can wipe curd or berries through a sieve?

The wording is a little unclear.

All hand blenders grind the mass well. I used to have a blender, which is screwed to the "Ros" mixer - it grinds perfectly, with a power of ~ 157 watts.
Give preference to a more powerful blender, preferably with a metal "leg".

[Qween]

Qween and I had one. Well rubbed through a sieve. And there was a plastic nozzle specially for rubbing through a sieve.
Can a hand blender damage the sieve with knives? Sorry for the stupid question.

Ah, I understand now! Is it such a nozzle, like a small circle, and below with such stains, in a circle, inserts?
There is no such attachment I have met only in Soviet mixers.

In modern blenders, the knife is located in the depth of the nozzle, and will not reach the sieve. But that Soviet, plastic attachment has a slightly different principle, and it presses the product well to the bottom.

Do not worry, and without this attachment, the cottage cheese and berries will be well grated, but only difficulties will arise with small bones and skins, such as in currants. The blender will not grind them into the smallest puree.

Girls, can you make a double portion at once (8 pieces of quail eggs) or will it not beat?

[Sveta]

Sveta, scramble, scramble, where will he go.

Earlier, when mayonnaise was rare in stores, we had a mayonnaise factory at home on holidays. They made mayonnaise right away in a Soviet liter mug, and it turned out great. We made a fur coat and Olivier, and whipped the next mug of mayonnaise. And so in a circle.

girls, I can ask stupidity now, but has anyone tried to make mayonnaise on boiled yolks? if the yolks are rubbed and diluted with water .. or milk for example .. what will happen?

[Chantal]

Chantal , nothing nonsense.
I have not tried this, but you want to take the risk? By the way, I am planning to make mayonnaise for the salad.

I don't know if it was here or not, but an old cookbook described a recipe for making lean mayonnaise (provencal sauce). There, each yolk was replaced with a tablespoon of mashed boiled potatoes.

[Rina72]

Rina72, I won't try it on potatoes yet - I will have a salad with pineapples. And then you can also on potatoes.

yes, I took care of the children's version of mayonnaise - somehow I'm still afraid to give it with raw yolks

[Chantal]

Chantal sorry not in the subject, but your children do not drink raw quail eggs? do you boil them or what?

yes, I took care of the children's version of mayonnaise - somehow I'm still afraid to give it with raw yolks

and I have such a concern if you find out anything, let me know

[Chantal]

Chantal sorry not in the subject, but your children do not drink raw quail eggs? do you boil them or what?

what should have been? can you imagine (oh horror!) my children have never tried quail eggs at all, I think that rumors about their usefulness and hypoallergenicity are greatly exaggerated last year my girlfriend treated her daughter for an allergy, which was provoked by quail eggs (they did tests)

Fuuuh! Guess what I did the first half of the day?
I tried to invent a "baby" mayonnaise.
To be terrified how many products she translated.

So far, the report is as follows:
First try, but 2 times, with rice and thick rice water. Result: At first it becomes very thick, and then suddenly becomes liquid. Therefore, I did it 2 times - I thought that I "screwed up" it. By the way, it's delicious, you don't feel the rice.

Second try, with mashed potatoes. This, in general, is a fat salad, such a one, it turned out.

The third try, with boiled yolks, looks like rice.

I think I can try it on starch broth when my hands are resting, and a blender

[Qween]

Qween not yet. Studs give you an A for labor
do not worry about the products, think how much you saved them to us

I found such an option on the Internet

Salmonella loves to live both on the surface of a whole egg and inside it - both in the yolk and in the protein. In short, all around it is invisible, but dangerous, causing food poisoning. And, the longer the egg is stored, the warmer it is, the more this “microbe” frolics and multiplies. You cannot get rid of it, even by holding an egg in the freezer. It will thaw out, and the muck will start again. The only way out is to boil. And the longer the better. But already at a temperature of about +80 degrees Celsius, Salmonella becomes bad, and, accordingly, we feel good.

And yet, as the saying goes, "God protects those who are saved." Therefore, take care of Salmonella, or rather its absence, in advance. First, eggs for mayonnaise are required fresh, with clean, intact shells. And secondly, store them in the refrigerator and preferably not for long - a day or two. Then the risk will be minimal.

So, let's get down to making a natural product. Write down the recipe:
"Homemade mayonnaise (egg) on ​​boiled yolks."

eggs (large) - 4 pcs.;
salt - 1 tsp;
cold water - ~ 1 l;
salt - 1/2 tsp;
sugar - 1 tsp;
sunflower oil - from 400 ml and more;
vinegar 9% - 1 tbsp. l .;
mustard or horseradish with beets - optional.

Wash the eggs under running water, put in a saucepan and pour cold water (to cover). Add salt and cook over high heat for exactly 10 minutes. (the yolks should be soft!). Drain the water, "clink" the eggs (to make it easier to clean), pour cold water for a minute. Partially free the eggshell (treat as soft-boiled eggs). Put the yolks into dishes suitable for beating with a mixer (a ladle with a handle is convenient), carefully separating them from the proteins with a teaspoon.

When making mayonnaise, sunflower oil and eggs are recommended to be used at the same temperature, in this case at room temperature.
Grind the yolks with salt and sugar. Pour half of the sunflower oil into a small cup (on a saucer).Beat the yolks with a mixer until clarified. In one hand - a mixer, in the other - a cup of butter. Start pouring oil under the whisk in a thin stream. The mixer runs at high speed all the time. Take your time and pour the oil a little, mixing well. The mayonnaise gets thicker as the oil is added. When the first portion of oil has been emulsified, turn off the mixer.

(Emulsifiers are substances used to form an emulsion from immiscible liquids, one of which is distributed in the other in the form of tiny droplets. Emulsion is a mixture of water and oil such as "oil-in-water" (margarine) or "water-in-oil" (mayonnaise). Emulsification - the process of obtaining a homogeneous consistency, creating a feeling of "fullness" in the mouth. In the traditional formulation of mayonnaise, the emulsifier is the yolk of a chicken egg.)

Pour vinegar into mayonnaise, mix with a spoon and beat with a mixer. The mayonnaise will lighten. Repeat the emulsification process for the second half of the sunflower oil. Adding mustard will add a spice to the mayonnaise, and horseradish will add a beautiful pink hue. Transfer the ready-made sauce to a container with a lid and send it to the refrigerator (or you can use it right away).

[boiled yolk mayonnaise]

and here is from hard-boiled yolks

boiled yolk mayonnaise (600 g). Romanian cuisine.
Vegetable oil - 500 ml, 5 boiled yolks, mustard - 1 teaspoon, lemon juice - 1 tablespoon, salt and white pepper to taste.

Thoroughly grind the yolks of hard-boiled eggs in a earthenware bowl with a fork, mix them with mustard, salt and pepper and, continuing to stir with a wooden spoon, add vegetable oil drop by drop first, gradually increasing the dose and making sure that each time the butter is thoroughly mixed with the yolks. Pour lemon juice into the finished mayonnaise drop by drop.

[Chantal]

Chantal, I do not regret the products!

By the way, before your answer, I decided to do it again with boiled yolks.
Maybe I was already tired of these mayonnaises when I was making them. And they were offended!

According to your first recipe, there is a question, how can the yolks be soft in eggs that have been boiled for 10 minutes? Maybe this is together with the time until the boil? Since the recipe is not yours, then I will "think out" myself.

I went back to the mayonnaise machine.
Check back later.

I am rooting for YOU!

[Chantal]

Chantal , especially for you I am inserting a photo of the last "mayonnaise" on boiled yolks:


The result is as before. Neither the blender takes it, nor the mixer.
It does not come out, even remotely similar, to real mayonnaise. Fatty, smallest porridge. Beeeh ...

Already made mayonnaise from normal eggs in five seconds. Chopped a bowl of salad, seasoned it with mayonnaise, and eat.
To fall in love with mayonnaise, you need to try making mayonnaise without raw eggs.

Can anyone else take the risk?

PS: The most edible was "rice", but it became liquid after the amount of oil became a little more than the amount of vegetable oil.
Can increase the amount of rice water?