Making mayonnaise

[julifera]

- 150 ml of refined grape oil

juliferaand the taste of mayonnaise justifies the price?

[julifera]

juliferaand the taste of mayonnaise justifies the price?

Yeah !!! I really like our store, and I get it at home, only in a healthy form!

The cheapest grape oil is in the Metro brand Aro, I have been using it for a long time.

I figured a two-hundred-gram jar of mayonnaise would cost me about $ 10. A little expensive for me.

I figured a two-hundred-gram jar of mayonnaise would cost me about $ 10. A little expensive for me.

You can throw at me brick slipper, but I'll try on vegetable oil with olive oil. I use this oil to make my favorite lazy mayonnaise.

[Kalmykova]

I figured a two-hundred-gram jar of mayonnaise would cost me about $ 10. A little expensive for me.

We have a liter of oil about 7 dollars per 1 liter - what Kalmykova wrote - oil Aro from Metro
I can't buy oil for 40-50-60 dollars yet

We have no METRO!

We have no METRO!

Lucy, I’m not far from Novaya Pochta, but we have the Metro, so look ... if anything ...

[irysska,]

irysska, I am already making a list 1.clinker tiles
2. grape oil ..... a couple more points and you can place an order.

[irysska,]

irysska, I am already making a list 1.clinker tiles
2. grape oil ..... a couple more points and you can place an order.

Lucy, I'm serious, keep in mind - if necessary, you whistle - I'll buy and send. So think.

[irysska,]

irysska, I am already making a list 1.clinker tiles

And, sho for the tile that: - \ kaya?

Lucy, I'm serious, keep in mind - if necessary, you whistle - I'll buy and send. So think.

And, sho for the tile that: - \ kaya?

Et in the theme of the Stone for baking. This is an unglazed clay tile, like mnu.

a-aa, well, tady panyatna, than you will load New mail

Not everyone lives "almost in Kiev"! However, we have a province!

Well, I did it with milk!
Beat faster than eggs. The taste is delicious. I liked it.
Now I will do this, diversifying the flavor options.

Thank you for the recipe !!!!

[best of all butter in mayonnaise is whipped at a temperature of 12-16 degrees]

I read in a book from 1959 about sauces and spices that best of all butter in mayonnaise is whipped at a temperature of 12-16 degrees, since it is at this temperature regime that it is remarkably broken into the smallest drops (emulsified). And then it is oiled less (this is the term of professional chefs, it turns out), that is, when the oil from the balls again gathers back into a single mass and appears on the surface (what we call stratification). Here.

You can pour the required amount of oil into a glass in advance and put it in the refrigerator to cool. Then beat.

You can pour the required amount of oil into a glass in advance and put it in the refrigerator to cool. Then beat.

Not in the refrigerator, but in the freezer for a couple of hours

[best of all butter in mayonnaise is whipped at a temperature of 12-16 degrees]

best of all butter in mayonnaise is whipped at a temperature of 12-16 degrees,

Need interestat for sakeahow to measure the temperature before whipping ...
I always use oil from the kitchen cabinet for mayonnaise.Pchick, not a single puncture (t-t-t) ...

- what a cool emoticon it turns out to exist

I, too, always have butter at room temperature whipped in mayonnaise very well.

Dear experienced mayonnaise sculptors! Can you please tell me if there is a recipe for making mayonnaise with a blender (knife attachment) ONLY on yolks alone? Or is yolk just made with a mixer and oil is poured drop by drop? direct to the desired steppe please

Duc here is the basic recipe: one yolk, art. l. vinegar or lemon. juice, tsp mustard (ready-made, not powder!), 1/2 tsp.salt - beat lightly with the foot of a blender and beat without stopping, pour 200 ml of oil slowly. Then you can add whatever you want to taste.

Kalmykov! Thank you very much, I'll go try !!!

The first lazy mayonnaise:

A bit watery. In the next portion I added a bit of starch to the mustard ... It turned out thicker. To the taste - My daughter is a big lover of mayonnaise, she is glad that she has found a replacement for the store ... Now I want to try it on powdered milk ...

A bit watery. In the next portion I added a bit of starch to the mustard ... It turned out thicker.

You don't have to add starch to make mayonnaise thicker. Starch and other thickeners are added to store-bought mayonnaise just to reduce the cost of production by saving oil. You just need to add a little more oil and continue whisking and your mayonnaise will be as thick as you want it to be. The recipes are approximate, because the measures of the volume of oil are different for everyone - this is one, but two - the products are also different and of different quality (eggs, butter).

there is not enough oil, for sure, but how do I pour the norm into a glass, and there is so much of it, it just chews ... so I don't add it out of fright

there is not enough oil, for sure, but how do I pour the norm into a glass, and there is so much of it, it just chews ... so I don't add it out of fright

Do you think starch is more useful in this regard? No, well, if you can do it, then ... And that's why I left the store mayonnaise, because I can't sugar or starch. I'm not talking about other thickeners / flavors / stabilizers at all - they are not useful to anyone.

So they made their own starch ...

Well, I did it with milk!
Beat faster than eggs. The taste is delicious. I liked it.
Now I will do this, diversifying the flavor options.

Thank you for the recipe !!!!

I did it today too. So white (y) You also need to adjust the additives a little to your taste; and today I crumbled parsley with dill into mayonnaise, added garlic, the crushed husband ate half of the jar under the shashlik. I will not spend my favorite eggs now

Great!

So, my little white does not work. I add mustard and it becomes just the right color.
Here it is necessary to do it with herbs, while I do it only with garlic.

Now I started buying oil much more often!

I also added mustard, dry truth. and white-white mayonnaise turned out. And we are already taking oil with 5 liter canisters

Not in the refrigerator, but in the freezer for a couple of hours

No, in the freezer for 2 hours it will obviously not be 12-16 degrees. I have 4 degrees in the main refrigerator compartment, and -20 degrees in the freezer.

I, too, always have butter at room temperature whipped in mayonnaise very well.

I'm not saying it won't churn. But the optimal temperature (for the best result) is indicated in the book exactly.

Good evening everyone! I want to share a simple way to save the mayonnaise that has stratified during the preparation process. I saw it in the program "French cuisine at your home" and just happened to turn up the mayonnaise stratified (I was making it by the lazy recipe). I used to take another egg and this mixture and restore, but this option is even better. We take a narrow container, convenient for whipping by hand with a whisk, pour 1-1.5 tsp into it. water, add 1 tsp. mixture and beat, then another 1 tsp. mixture, beat, repeat again, then 2 tsp. several times, then 3-4 tsp. and so on until the end, the mixture thickens and mayonnaise is obtained!

Girls, but this time I did it strangely. I made mayonnaise according to my usual recipe - 1 egg is taken for 1 serving, the point is not important now, kmk. I needed 2 servings - I had 2 yolks and I also took 1 whole egg. Everything was whipped as usual, and in the morning I found peeling butter and lumpy mayonnaise - I had to stir it with a fork - this did not affect the taste. I did not understand why it happened

[Antonovka]

Antonovka
now there is so much chemosis everywhere and in everything that you don't even imagine where and what can get out and turn out wrong

[rusja]

rusja,
Uh-huh, and that's awful

Natka8, do you need to beat with a blender or a whisk?

Beat with a whisk.

Girls, but this time I did it strangely. I made mayonnaise according to my usual recipe - 1 egg is taken for 1 serving, the point is not important now, kmk. I needed 2 servings - I had 2 yolks and I also took 1 whole egg. Everything was whipped as usual, and in the morning I found peeling butter and lumpy mayonnaise - I had to stir it with a fork - this did not affect the taste. I did not understand why it happened

Lena, it seems to me it's because of the protein. Classic mayonnaise with yolks. Never delaminates.

Lena, it seems to me it's because of the protein. Classic mayonnaise with yolks. Never delaminates.

no, not because of the protein
if we do not make classic mayonnaise, but lazy - so the whole egg is taken, the mayonnaise turns out to be wonderful and does not stratify
I think that maybe, or so to speak, due to under-whipping, maybe it took a little longer to whip it, or the butter didn't get very much

no, not because of the protein
if we do not make classic mayonnaise, but lazy - so the whole egg is taken, the mayonnaise turns out to be wonderful and does not stratify
I think that maybe, or so to speak, due to under-whipping, maybe it took a little longer to whip it, or the butter didn't get very much

It's about the oil. It needs to be added after well-beaten eggs - until it is still frothed. It is better to take oil from the refrigerator-chilled and add a little.

It's about the oil. It needs to be added after well-beaten eggs - until it is still frothed. It is better to take oil from the refrigerator-chilled and add a little.

If it comes to that, then the point as oil, and not in its temperature or the way it is added. Ingredients are put into lazy mayonnaise all at once, while the temperature of the products does not matter in the slightest (tested in practice). No need to beat the eggs beforehand, no need to add oil drop by drop or in a thin stream. This is the thrill of lazy mayonnaise, that literally in a minute, maybe two, with minimal effort, a wonderful sauce is prepared, as close as possible in taste to classic mayonnaise!

no, not because of the protein
if we do not make classic mayonnaise, but lazy - so the whole egg is taken, the mayonnaise turns out to be wonderful and does not stratify
I think that maybe, or so to speak, due to under-whipping, maybe it took a little longer to whip it, or the butter didn't get very much

What can I do, I'm a conservative! Well, I don't like the word "lazy" in any way, especially in food!

What can I do, I'm a conservative! Well, I don't like the word "lazy" in any way, especially in food!

namesake, owner - master
and I respect the word "lazy" in mayonnaise

namesake, owner - master

Mutually!

For that matter, then the point as oil, and not in its temperature or the way it is added. Ingredients are put into lazy mayonnaise all at once, while the temperature of the products does not matter in the slightest (tested in practice). No need to beat the eggs beforehand, no need to add oil drop by drop or in a thin stream. This is the thrill of lazy mayonnaise, that in just a minute, maybe two, with minimal effort, a wonderful sauce is prepared, as close as possible to the taste of classic mayonnaise!

I dare to argue with you from my experience, chilled butter is whipped in a matter of seconds, and at room temperature it stratifies.

Let's try further!

[quality]

I dare to argue with you from my experience, chilled butter is whipped in a matter of seconds, and at room temperature it stratifies.

The thing is quality oils. I came across this once - neither room temperature nor chilled did not want to beat. How I danced over him ...
For "lazy" mayonnaise, as it was said earlier, neither temperature, nor the order of laying, nor the integrity of the yolk matters ...Tested many times in different combinations. One thing is important - not to rush to raise the "leg"

[One thing is important - not to rush to raise the "leg"]

Tested many times in different combinations. One thing is important - not to rush to raise the "leg"

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