Making mayonnaise

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.

Well, hello, so there is not only a blender and a glass, there are also two bowls with knives for chopping, one per liter, the second two hundred grams, and a bunch of graters to boot. The profile contains a description of the kit

Girls, can anyone make mayonnaise bamix? I have a problem ... not with mayonnaise, with removing the attachment from my leg. The attachment is all in mayonnaise, it is impossible to clean it all into a jar, while I pull off this attachment, everything is in mayonnaise. Maybe there is some trick?

The recipe for the lazy turned out the first time! Super!
Diluted with water to the desired consistency.
For my taste, it turns out salty and we still need to work on the taste.

[George!]

George!Congratulations! I put less salt, most often I sprinkle the mustard dry, and instead of the usual vinegar I pour homemade apple cider. And for taste I add some spices or herbs, dried, ground or fresh.

I regulate the taste of salt with sugar. It turns out classic Provencal

Thanks for the advice!
I specially made for the first time strictly according to the recipe.
Now I will regulate the taste.

I regulate the taste of salt with sugar. It turns out classic Provencal

Tanyusha, happy birthday!
I would like to ask for a recipe for your mayonnaise. How many things, salt, sugar, etc. I can't find the taste. It constantly seems that they are empty, something is missing.

I join!

And, happy birthday!

Can I insert a penny? , maybe someone will do it.
I have 200 g of oil - 0.5 tsp sugar, 1/3 tsp. salt, and another 1.5-2 tsp. lemon juice.
And I like to put mustard ready-1 tsp. with a slide. The taste is then not empty, but spicy. It comes out harmoniously.

Inusya, thank you. I will try.

Can I insert a penny? , maybe someone will do it.
I have 200 g of oil - 0.5 tsp sugar, 1/3 tsp. salt, and another 1.5-2 tsp. lemon juice.
And I like to put mustard ready-1 tsp. with a slide. The taste is then not empty, but spicy. It comes out harmoniously.

Yes, this is not a penny! This is a whole ruble! Thanks, I will try!

Yes, not at all.
And all the same, what business is it - the taste, here I give the same mayonnaise to several people to try, and each has its own perception, one sour, the other would prefer without sugar, the third has little sweetness, etc. So I picked up the method of taste my taste, and found it.
Now there is a fridge magnet in front of my nose - My Mayonnaise, and everything is listed. So now I do. (but I don’t take off the sclerosis from the refrigerator, otherwise it’s bad ... amnesia)

(but I don’t take off the sclerosis from the refrigerator, otherwise it’s bad ... amnesia)

I didn't know it was called that correctly!

That's for sure about amnesia - I remember here, I don't remember here ...

[GOST proportions]

and I, with the amount of salt, sugar and vinegar, start from GOST proportions... Still, the taste of the sauce was verified.

Can I get my five cents here? ) I have been making mayonnaise at home for more than ten years) Forgive me, if I repeat what has already been here, all seventy pages of niasilil))) but suddenly someone will need something) Here, my home-grown technology:

I do it with a blender, an ordinary two-hundred-watt Vitka, exactly like this

🔗

plastic nozzle, which is with holes.

In the glass of the combine, it also works well, but I'm too lazy to shift the mayonnaise and wash the glass)))) Therefore, I do it immersed, in a regular glass jar 0.5, and then store it in it.

For a 0.5l can:

1 egg (or just the yolk)
1 tsp salt
2 tsp Sahara
1 tbsp. l. vinegar (perfectly substituted with wine, apple cider vinegar, or lemon juice)
1 tspready-made mustard is optional, but for me the taste of mayonnaise without mustard is simply not
Black pepper, or better yet, a mixture of peppers, other favorite spices)

All this into a jar, start whisking while pouring in the oil. As for the thin stream, I did not notice that it played a role. Just pour it. But in the end, you really need to pour more slowly in order to adjust the density normally. It happens, if I do it partially with olive, first add olive oil to about a third of the can to the ingredients, start whipping, and then pour in the sunflower. I don't know exactly how much oil is leaving, but it finally thickens around the end of the jar (depending on which egg was).

If I do it only on the yolk, it becomes thick much earlier. Then you can leave it like this - there will be a classic mayonnaise (well, like a classic one), or you can add a little water and pour the oil again to the desired thickness. Type light mayonnaise))))))

Sugar can be replaced with sweet jam. Apple, apricot, plum - very interesting tastes are obtained. The main thing is that there is no bright smell. Here with raspberry, in my opinion, you should not do it - it gives a pronounced raspberry taste and smell, and this is very for an amateur.

Well, yes, in fact, I almost do it.
That's what I think is uniquely excellent is that there should be a little more sugar than salt And the rest - the sharpness, etc. - to regulate in the course of the play!

there should be a little more sugar than salt

Inusya, yes, there must be more sugar. And how much is also a matter of taste. I sometimes put three spoons

I have the following proportions:

250 ml raff. sunflower oil, 1 egg (whole), 1/2 tsp. sugar, 1 / 3-1 / 4 tsp. salt, 2 tsp. vinegar, 2 tsp. water.

I beat everything at the same time. I do it without mustard (I like it this way) and it doesn't seem empty.

[Inusya]

Can I insert a penny? , maybe someone will do it.
I have 200 g of oil - 0.5 tsp sugar, 1/3 tsp. salt, and another 1.5-2 tsp. lemon juice.
And I like to put mustard ready-1 tsp. with a slide. The taste is then not empty, but spicy. It comes out harmoniously.

Inusya, don't you need an egg?

[GOST proportions]

and I, with the amount of salt, sugar and vinegar, start from GOST proportions... Still, the taste of the sauce was verified.

Rina, there the amount of salt is not indicated at all. I have already read it 3 times, I still don't see it)
In the description of the technology, salt is mentioned, but not in the recipe.

[Rina]

Rina, there the amount of salt is not indicated at all. I have already read it 3 times, I still don't see it)

Really not ...

[Inusya]

Inusya, don't you need an egg?

she is economical

she is economical

And therefore does not get better

[Rina]

Rina, there the amount of salt is not indicated at all. I have already read it 3 times, I still don't see it)
In the description of the technology, salt is mentioned, but not in the recipe.

really not ... and in cooking, which is 1955 too ...

[Inusya]

Inusya, don't you need an egg?

she is economical

And therefore does not get better

That ugh on you! Of course you do! Well I wrote the current about the taste, say, ingredients, that is, salt-sugar-lemon-mustard. Of course there is an egg as well as butter! Homemade egg !!!

That ugh on you! Of course you do! Well I wrote the current about the taste, say, ingredients, that is, salt-sugar-lemon-mustard. Of course there is an egg as well as butter! Homemade egg !!!

ONNOOOOO

or more

ONEOOOO

or more

One, Olga, one ... but homemade ... not small ...
More, only if you need a lot of mayonnaise
A couple of times I did it on two yolks instead of one egg, but it turned out greasy, beee ... the spoon stood. Now I only do it classically.

but it turned out to be fat, beee ... the spoon stood.

I dilute the "standing" mayonnaise with milk, it may come in handy ...

[Stеrn]

I dilute standing mayonnaise with milk

And I boiled water at room temperature ... thanks Stеrn-Stelechka for science ...

And this time I reduced the salt and crushed a clove of garlic.
Super! Excellent mayonnaise turned out!

Raw eggs are haunted.Except me, no one eats mayonnaise, they are afraid. And I eat and I'm afraid ...

[PapAnin]

PapAnin, do not be afraid, I read that there they mix something in the food for chickens right in factories so that there is no salmonellosis. and then the eggs are processed with something too. and in the end, in order to get sick, there must be a lot of unrealizable factors that must coincide. we have been eating for a long time, thank God, everything is ok. take a look at the duration of the Temka - I think if something PERSONALLY happened to someone, the first thing they would be would be to unsubscribe in the topic. everything has been quiet for 3 years

Thank you!
That is why I decided to do it.
But for now, somehow ... "Slavik, I'm making a point!" (from)

... And I eat and I'm afraid ...

don't chuck it (s) do it on milk

Wow! How's that?
Apparently missed somewhere. More details?

[PapAnin]

PapAnin , yes, everything is the same, only milk is taken instead of eggs. For about 50 ml of milk, 150 ml of butter.

[Natymailav. And Pakat]

Wow! How's that?
Apparently missed somewhere. More details?

there are many recipes, mediums and them on 1 page of the topic THIS Natymailav. And Pakat gives the same thing, only half a portion. Observe the proportions - mayonnaise loves it

And I change a chicken egg for 4 quail eggs. Everything else is classics of the genre.

I read ...
I'll try it on milk.
Thank you!

I read ...
I'll try it on milk.
Thank you!

just read it?
I thought I had already cooked it and ate it (tomorrow a blender for work, a carton of milk, a can of mustard and a loaf of spec) - you will have lunch with the whole office, and you will go for a promotion, you will be a best, all the aunts will faint with a dress on their heads and will put example to their husbands fools. And you will modestly sit at your computer - all so beautiful, laconic and brutal. More or less like this

he looks as if he knows the secret of the right mayonnaise

knows and is silent

[IRR]

IRR! Super fast promotion recipe!

That's it, tonight I'll be at home in front of the mirror to train to sit modestly, beautifully, laconically and brutally!
Not even approximately, but exactly like this:

Only between us the difference is significant!
he looks like that as if he knows the secret of the right mayonnaise,
and I will watch and know!
It seems that the differences are over!

Oops! And when to bake the loaf?

And Mona, will I shake it?
If you make mayonnaise on powdered milk, then in general it turns out like a store!
And in the same way it does not deteriorate for a long time

Thank you wrote down!
Only ... yesterday I went around 4 stores and did not find powdered milk anywhere!

Yesterday I walked around 4 stores and did not find milk powder anywhere!

We do not have it in stores either .. And if there is, then the ambush is this: on the front side it says: Powdered milk. you turn the bag over, and there: Substitute for powdered milk in small letters !! And the composition !!!

I buy Belarusian at the market. It smells like milk !!

[Omela]

We do not have it in stores either .. And if there is, then the ambush is this: on the front side it says: Powdered milk. you turn the bag over, and there: Substitute for powdered milk in small letters !! And the composition !!!

Yes, this lineup is cheerful, greedy

Burenka (analogue of milk):

- skimmed milk powder
- vegetable fat concentrate
- whole milk powder
- dry milk whey

I buy Belarusian at the market. It smells like milk !!

Omela - is it packed?
I took it by weight in a grocery store, but there figs you will understand that they can stuff it there quietly, like milk.
Just in case, you will find a recipe for dry milk:

- 150 ml of refined grape oil
- 2 tbsp. l milk powder + water = 75 ml (that is, we finish the milk with water to the 75 ml mark)
- 0.5-1 tsp without a slide of ready-made mustard (for a start, less is better, you can add along the way)
- 0.5 tsp sugar
- 0.5-0.75 tsp salt (to taste)
- 2 teaspoons of natural apple cider vinegar at the end into an already thick mixture

[Omela]

Omela - is it packed?
I took it by weight in a grocery store, but there figs you will understand that they can stuff it there quietly, like milk.

Sealed .. in bags of 500g. If they do not lie, then only milk is included.

[julifera]

And Mona, will I shake it?
If you make mayonnaise on powdered milk, then in general, how does it come from a store!
And in the same way it does not deteriorate for a long time

julifera!
And where can you see the recipe with milk powder?
Poke the link, plizz.
I already saw it, thanks!

[Powdered milk recipe:]

Just in case you suddenly find the right milk powder

Powdered milk recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183222.0

Divided the posts, otherwise they mixed up in a bunch, although it's probably better to make a separate recipe altogether

[julifera]

julifera, I'll go put + for the recipe.
I have no eggs at the moment and today I forgot to buy, but there is milk powder, it has been lying for a long time, it’s already lost in a stone. Tomorrow I'll try to put mayonnaise on it. I do it on eggs, we are not afraid to eat, but the option on milk powder is also useful