Making mayonnaise

["lazy"]

For "lazy" mayonnaise, as it was said earlier, neither the temperature, nor the order of the 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"

checked by me many times

["lazy"]

For "lazy" mayonnaise, as it was said earlier, neither the temperature, nor the order of the 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"

Girls, that's the truth. Alim, you are 100% right. I visited my mother and whipped her mayonnaise, (before that I did everything for 5+), my grandmother was delighted and told my sister, then in the presence of my sister I tried to do it 2 times and nothing worked, I came home and read the forum, what kind of garbage ?, tried again and it turned out, really, you can't move your leg for the first time. This is my experience.

Girls, that's the truth. Alim, you are 100% right. really, you can't move your leg for the first time. This is my experience.

Little clarification. The leg should not be moved up too early. In the first seconds I turn the can slightly around the leg or the leg itself around its axis so that the lower layers mix more evenly, this does not interfere at all. But to pull upwards - everything is correct, it is better later than before, but the moment is calculated easily - you have to pull when, without this, the oil that remains at the top is already not drawn under the foot.

I also agree about the leg. One time the mayonnaise didn't work out because of my haste - it didn't thicken. I took another container and made a new one from another egg. And then, when the new mayonnaise came out, slowly adding the defective one, I received a double portion of excellent mayonnaise

I just made mayonnaise with this recipe.
it was very urgent, but I was too lazy to go to the store
1 whole egg (temperature doesn't matter)
0.5 tsp salt
0.5 tsp Sahara
0.5 tsp ready-made mustard
2 tbsp. l. vinegar 6%
1 tbsp. l. cold water
400 ml vegetable oil
the recipe is taken from here
🔗
fridge egg
other products at room temperature
there was no mustard, threw a teaspoon of wasabi
rice vinegar
there was only olive oil, refined ... the toad pressed pouring so much, was afraid that nothing would work out and it would be a pity for the spoiled oil, poured 300ml
crossed herself, put the blender leg into the glass ... and on the turbo ...
did not lift it until the blender started spinning idle
then slowly picked it up and carried it quietly up and down

it all took 5 minutes
mayonnaise has a slightly greenish tint due to wasabi and oil (oil itself is greenish)
in Soviet times, mayonnaise "Vesna" had such a shade, if anyone remembers)))
-very thick (I regretted the oil)
- I don't taste enough sourness, I will add a little more vinegar next time or lemon juice
- there is not enough pungency, or wasabi is not enough, or you still need to put mustard
-and a little fat, of course, but went to pineapple salad perfectly))))

I will still do and experiment with tastes,
and I'll pick up the oil cheaper, otherwise expensive mayonnaise turns out

and who ever made mayonnaise with wasabi instead of mustard?

Gentlemen, if it's not difficult, point out the mistakes.

Made by recipe mayonnaise https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0 and it turned out to be a rare gruel ...
Is it possible to somehow save the situation and pay attention to that trace. time?

There is no hand blender and everything was done in a blender on a pulse mode ...

[Copokin]

Copokin, I can assume that you, at the first stage of cooking, added butter with a generous hand. The first portions of oil should be very small, literally half a teaspoon.More generous portions of oil can be added when a thick white emulsion forms.

Make mayonnaise not on a pulse mode, but at a maximum, constant speed. Knife attachment.

For a beginner, I recommend putting not yolks in mayonnaise, but a whole egg.

The original recipe had everything and just as I did

For many years I have been making mayonnaise myself. The recipe is as follows:

Base:
1 egg (whole)
3 tbsp. l. water
1 tbsp. l. vinegar (any - wine, apple, just Vinegar)
200 ml. odorless oils (I use sublimated, olive bitter)

Flavoring additives:

1/4 tsp salt
1/2 tsp a mixture of different ground peppers (I use a mixture of 5 Santa Maria peppers)
1 tsp regular mustard from a jar (not seeds !!!)
1 clove of garlic

Load all this into a blender with knives and beat well. As a result, you will get about 300-350 ml of mayonnaise .. The whipping time, as experience shows, depends on the blender - from 1 minute to 3 minutes. If you also add fresh herbs, say dill or parsley, then the mayonnaise will become cool green. For some reason, this is what causes interest and admiration among children. If you want a thick mayonnaise, reduce the amount of water. And you can experiment with flavors, ... as there was nothing in the house !!!! from spices and I had to add my unloved vegeta there. It turned out very tasty Merry More: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8958.0

The one in the blender and the bowl is closed and pouring not very much halfway = (((

[Do not pour water immediately. Maybe this consistency with 3 tablespoons of water turned out to be "gruel" for you]

Gentlemen, if it's not difficult, point out the mistakes.
Is it possible to somehow save the situation and pay attention to that trace. time?

Do not pour water immediately. Maybe this consistency with 3 tablespoons of water turned out to be "gruel" for you... I so very rarely add water. Everything is loaded at once, but if you have it beaten with a stationary knife, do not rush to stir until at least 1/3 of the mass turns into mayonnaise.

Water poured at once 1 tbsp. l.

Does the whipping speed affect the gruel? maybe he overexposed on time?

I beat at the highest speed, while others just beat it with my hands and everything works out. Mayonnaise did not come out (just "lazy" as in your recipe, and not the one that only on the yolks - there are different rules) only once with a certain type of oil. I wonder which oil did you use?
There was a video somewhere, I'll try to find
Found

hurray hurray hurray for the first time in my life myrnez has come! prescription lazy did everything according to prescription! the consistency is sooo good

and I was completely lazy, even too lazy to get the mixer, so I mix (not whip!) mayonnaise according to the classic recipe by hand with an ordinary whisk. And everything turns out in as much as three, maximum five minutes!

in a semicircular bowl I mix yolks, salt, sugar, mustard (natural classic!), stir with a whisk, add, as the classics prescribe, a little bit of butter, then add lemon juice.

The one in the blender and the bowl is closed and pouring not very much halfway = (((

So did you do it in a cocktail blender? I don’t know anyone who made mayonnaise in such a blender. There are knives in it from below, and the bowl is narrow - oil gets there with difficulty.

Gentlemen, if it's not difficult, point out the mistakes.

Made by recipe mayonnaise https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0 and it turned out to be a rare gruel ...
Is it possible to somehow save the situation and pay attention to that trace. time?

There is no hand blender and everything was done in a blender on a pulse mode ...

I initially learned to make (jug) in a regular blender.
Bookmark an egg, salt, pepper, mustard, beat until large air bubbles (half a minute), then add oil a little. You can stop whisking, remove the lid, add a little bit, beat again and so gradually increase the amount of oil. For example, I had another lid in the lid, a small one in the middle, I took it off and also gradually poured oil. And this does not mean that you should clearly pour 200 ml, maybe less, since the eggs themselves are different in size, and look at the density, then you do not need to add water. The water was topped up only once, when the mother-in-law was learning how to make mayonnaise, and she poured the oil. and the mayonnaise was already too thick, it was necessary to save. And I never pour water.

oh Qween forgot to thank you .. made mayonnaise according to your first recipe .. but with one chicken egg .. by the way in a long cocktail glass .. used it for the first time ..this mixing attachment (all the time thinking what is it for?) .. everything worked out for me with a bang! for the first time in my life I did it and it worked! Thank you so much! By the way, the mayonnaise is really thick .. and this stirrer .. as if "pushes" you think it's not worth doing in this glass? I didn’t know: pardon: I thought the other way around, only in him it would work

Girls, thank you so much for the recipes! especially grateful for the lazy mayonnaise recipe!
Only the day before yesterday I bought a blender, and I already know how to make mayonnaise myself. Everything whipped up fine, but
1. Olein's oil in red plastic is awful. It is written that it is refined, deodorized, and it smells and the color is red. So the mayonnaise came out red ((
2. I like the taste, especially when it has stood for a while in the cold, and men say that the recipe is not hot, they demand that you put more mustard. But they have almost eaten everything - they criticize and gulp))
3. How to make mayonnaise taste less greasy, so that Provencal Sloboda is about?
4. And a lighter recipe, like Calvet easy, for me ...

: girl_mad: but today for the first time in my life I did not get mayonnaise, a liquid mass and that's it. upset, of course. I always did - I poured everything into the blender bowl at once, put the submersible blender on and whack - everything is ready. and today whack-whack-and there is a liquid mass and that's it. Saved the situation plus one egg. But I don't understand what's the matter? I am told at work, an egg is needed at room temperature, here everyone writes from the refrigerator ... what is it? I made mayonnaise not once or twice ...

Tanya, the matter may still be in the oil, it is not only made from one sunflower, unfortunately

What kind of oil do you pour? I lila Oleina ... but I wonder if homemade odorless, what happens? he still has some kind of aftertaste ..

Yes, I have, in general, the simplest oil from Silpo "Povna Chascha" or "Prize", depending on the price and discounts, sometimes I even took corn oil in half with sunflower oil. I could not get mayonnaise according to another recipe without eggs, but with powdered milk. There it was full ... until I thought of putting all the ingredients in the freezer for half an hour, then it just whipped.
But since you don't have milk or something else, I suppose that there could be all sorts of houses in the oil that did not allow to get the desired emulsion from the oil.

But since you don't have milk or something else, I suppose that there could be all sorts of houses in the oil that did not allow the desired emulsion to be obtained from the oil.

Alternatively, in the first seconds of beating, the "leg" came off the bottom, twitched, clean butter fell on the knives while the egg was not yet beaten - this is enough to get an unintelligible slurry instead of mayonnaise.
When whipping lazy mayonnaise on an egg and wet the temperature of the ingredients of the piano does not play in milk, it has been repeatedly tested in practice. About mayonnaise on dry milk is not in the know - I have never done it.

Girls, thank you so much for the recipes! especially grateful for the lazy mayonnaise recipe!
Only the day before yesterday I bought a blender, and I already know how to make mayonnaise myself. Everything whipped up fine, but
1. Olein's oil in red plastic is awful. It is written that it is refined, deodorized, and it smells and the color is red. So the mayonnaise came out red ((

Olein's oil in a red bottle isn't terrible! It's just meant for frying only!

I received my frying pan today.


Well, before the set, I bought new vegetable oil for frying.

I haven't bought "Oleina" for a hundred years, but here I was tempted to advertise that this oil with vegetable (vegetable) beta-carotene to get a golden brown crust. I don’t know how it will be with the crust, but the color of this oil is bright orange. I would like to hope that without dyes.

The oil is really bright orange and even smells like carrots. For example, I only fry on it chicken fillet .
The crust color is just super!

Alternatively, in the first seconds of beating, the "leg" came off the bottom, twitched, clean butter fell on the knives while the egg was not yet beaten - this is enough to get an unintelligible slurry instead of mayonnaise.

Azaz - for sure - I tore off this leg myself ...

[Luysia.]

Luysia. for mayonnaise it is still awful, one color is worth it, but fry on it, whatever it is. Scrambled eggs and cheesecakes are definitely bad to fry, potatoes and chicken are fine, but we love chicken more in the oven with mayonnaise ...so this orange mayonnaise was finally finished off - the chicken was smeared with it, baked beautifully and tasty. Today I will make white, bought Russian mustard.

Well, wow! The video that I whipped up once exclusively for this topic has already gained more than a hundred thousand views!

Girls!
A little off topic, but smoothly!
The creamery workers explained to me that there are several types of vegetable oil and each needs to be used with certain dishes.
1 the best, cold-pressed oil, all vitamins preserved - suitable for any dish.
2. steamed oil from steamed seeds, vitamins are preserved to a lesser extent - also suitable for all dishes.
3 oil from fried seeds, very fragrant, vitamins are also slightly less than cold-pressed, this is for salads, but I like to fry fish on it, although they say that re-frying is not comme il faut, the more it is not suitable for mayonnaise, it will give unpleasant smell and bitterness.
4 refined oil, there are practically no vitamins left - this is for mayonnaise and frying meat and everything else, since it does not have its own smell and taste.
Thanks to these recommendations, now I know what to buy on the market and there are always 3 types of vegetable oil in stock.

[Jefry,]

Well, wow! The video that I whipped up once exclusively for this topic has already gained more than a hundred thousand views!

Jefry, you already need to present the Oscar Khlebopechkinsky!

[this recipe]

And I have been preparing mayonnaise for several years exclusively by this recipe (though without sesame paste), it (recipe) is indestructible !!! On whatever oil I did it, it turns out absolutely always !!! It's even a shame ...
I'm also interested in knowing how ethen when mayonnaise fails ...

[e]

I'm also interested in knowing how ethen when mayonnaise fails ...

Yes-ahh, and it turns out it happens
This is when all the ingredients remain unbeaten, dangling slurry, disintegrated into components
An unpleasant sight

[Crochet]

Crochet,
Inn, and somehow it didn’t work out for me I think because of the filthy butter

[Linen]

I think because of the nasty oil

Linen, I'm wondering, was there sho for the oil ?! I'd try !!!

Inn, I don’t remember ((Do not take it again in any case

yesterday I prepared the simplest mayonnaise again
1-egg
1 tbsp mustard
1 tsp salt
1 dl vinegar
1 glass of oil

all the same salt is a bit too much .. and last time I cooked in a cocktail glass .. this time I tried it in a different container .. does not whip .. poured into a glass .. everything is ok! then it turns out that large volumes will not work for me ..: pardon: and I really like mayonnaise (y) I have a question .. my mother-in-law .. well, very bad cholesterol .. well, the vessels are completely clogged .. what mayonnaise to use for her?

probably grape seed oil ..

Vegetable oil does not contain cholesterol (any), and there will be no particular harm from an egg (if you do not eat all the mayonnaise at once).

Dear professionals, help ... our family is very fond of various protein soufflés and meringues, almost every week I have yolks and I constantly puzzle over where to shove them. I tried to make mayonnaise several times, finished it to the desired consistency, but it still had a nasty buttery taste, so I had to throw everything away. Please tell me what your family tastes, is it different from the store?

And maybe someone will recommend some good proven recipe for something else with yolks ...

Spit! you can find a thread here in dairy and egg dishes ..

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=113.0

I always wanted, but was afraid, to make mayonnaise at home.
And now, having stumbled upon this Temko, I decided to do it.
it turned out at home: milk "Prostokvashino" 2.5%, sunflower oil "Generous feast" refined deodorized, mustard "vigorous" type, apple cider vinegar
I poured everything except vinegar - 1.5 minutes with an immersion blender and could not pull out my leg ... mayonnaise turned out to be so thick.
Lyapota.
really had to mix everything with a spoon.
all my life I was afraid to use fresh eggs in mayonnaise.
and here is such beauty. the truth is, you have to look for mustard more vigorously, a real Russian, and somehow you need to make it thinner.
Thank you

I also make homemade mayonnaise, we haven't bought it from the store for a long time. I found the recipe on Povarenka, it turned out to be awesomely delicious mayonnaise. But, this recipe is suitable only for those who have fresh, homemade eggs, as they contain raw yolks. Since I live in a village, this is not a problem for me. So, you will need: 2 freshly boiled warm yolks, 2 raw yolks, 1 teaspoon of mustard (you can do without it, I like it more without mustard), 0.5 teaspoon each of salt and sugar, 1 glass of vegetable oil - 2 cups (I add 1 tbsp .), a couple of drops of lemon juice (in the original 1 tbsp. l., but sour for me), 50 ml of water. Yolks: boiled and raw, mustard, sugar and salt are placed in a liter jar and beat at low speed with a mixer or blender. Then in a thin stream, for the first minutes add oil drop by drop and beat. At the end, add lemon juice, beat and water, beat again. The taste is amazing! It's worth it.

[vorobyshek]

vorobyshek
thanks for the recipe, mayonnaise, from a glass, and even more so two vegetable oil, it will turn out very much, but if a powerful blender, then it seems to me that you do not need to pour oil drop by drop, there the emulsion is obtained almost instantly, this is more of an action for a mixer, which is business whips much longer

I would be glad if you like it!

I also have been making mayonnaise for a long time. Recently I have been doing it with milk, usually with homemade boiled. And then the milk ran out, I ran to the store and bought a milkman in a tetrapack. Began to beat - mayonnaise did not beat. Well, this is extremely rare, but it happens. I poured everything out, heated the butter and milk to exactly the same temperature. five didn't whip. And then my husband advised to take milk easier. Imagine, everything worked out great with him, moreover, that the milk was cold and the butter was warm. Such wonderful milk is sold in tetrapacks.

[Nathalte]

Thanks for the recipes, I will try. So there was no concentrated smell of oil?
Nathalte, tell me, please, what does "simpler" mean?

So there was no concentrated smell of oil?

If you take refined oil, then yes, but if NOT refined, then where will the smell go from it

[Nathalte]

Thanks for the recipes, I will try. So there was no concentrated smell of oil?
Nathalte, tell me, please, what does "simpler" mean?

: lol: I mean, just in a bag, not in a tetra pack.

How glad I am. that I found this Temko Now I have another natural product in my fridge, urya !!!! Today I made it according to a lazy recipe and everything worked out. I also brought a lot of all kinds of wasabi mustard from Japan, added them for taste, got Japanese mayonnaise, just like we bought in Tokyo. some are even cheaper

Thank you very much for the recipe for the super duper lazy, and that I hadn’t thought of looking here before, my picky son appreciated from the fly, I’m not talking about myself at all

How glad I am. that I found this Temko Now I have another natural product in my fridge, urya !!!! Today I made it according to a lazy recipe and everything worked out. I also brought a lot of all kinds of wasabi mustard from Japan, added them for taste, got Japanese mayonnaise, just like we bought in Tokyo. some are even cheaper

And wasabi is a thought!

[Christmas tree Zelena]

Thank you very much for the recipe for the super duper lazy, and that I hadn’t thought of looking here before, my picky son appreciated it from the fly, I’m generally silent about myself

as they say, even we like it, and those who have a worse taste are generally delighted (s)
Christmas tree Zelena, welcome to the forum!