Making mayonnaise

[natamylove]

natamylove Thank you very much! It is so simple and so economical to make mayonnaise. This is a discovery for me
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0
It is a pity for the money spent, for almost 15 years I had to overpay for nothing.

Hello everyone! I made mayonnaise several times and understood the reason for the separation. Nevertheless, when there is not enough liquid (egg, milk, etc.) then stratification occurs, and when there is a lot of it in relation to the oil, then mayonnaise is obtained, but liquid. I got used to making 10% cream, usually I take 120-140 grams of cream and 240-250 grams of butter, salt, sugar. If you don't add mustard, it even tastes like cheese.

Hello everyone! I made mayonnaise several times and understood the reason for the separation. Nevertheless, when there is not enough liquid (egg, milk, etc.) then stratification occurs, and when there is a lot of it in relation to the oil, then mayonnaise is obtained, but liquid. I got used to making 10% cream, usually I take 120-140 grams of cream and 240-250 grams of butter, salt, sugar. If you don't add mustard, it even tastes like cheese.

if you make lazy with milk? then take cream instead of milk?

I personally got liquid when I did not respect the proportions. It is necessary that
150 ml milk
300 ml plant. oils

If you add more milk or butter, mayonnaise may not happen. And there will be sauce

But I didn’t succeed at all, I poured mayo from page 16, or rather not mayo, and there’s no need to drink a liquid with a taste. The proportions were reduced by three times, there are industrial volumes.
I will try it now with milk. Just a question. I have butter at home, milk in the refrigerator. Will it go like this, or do you need to warm up the milk a little?

Lerele, it is advisable to heat milk to butter temperature.
And how did you make mayonnaise that it didn't work out? I here began to make an immersion blender from eggs with herbs and garlic - everything works out great. The husband only eats and praises.

As in the recipe, yolk, mustard, salt, oil. Began to beat, kenwood blender, it thickened and did not think, turned white, true, but liquid. And the taste of the butter was awful. Everything was at room temperature. Tomorrow I'll try to make it with milk.

b, kenwood blender,

is it submersible?

and refined oil?

And first whipped up the yolk and everything else with a spoonful of water? Or all at once with butter? I first whisk the dipping egg, mustard, salt, vinegar (or lemon juice) and 2 tbsp. l. water, and then gradually, without stopping whipping, add about 30 ml of oil. Once it did not work, there was also an emulsion, but I sin on a large amount of greenery. Therefore, I did it without everything, then gradually added an emulsion. By the way, it is perfectly mixed into mayonnaise.

[Nathalte!]

And first whipped up the yolk and everything else with a spoonful of water? Or all at once with butter? I first whisk the dipping egg, mustard, salt, vinegar (or lemon juice) and 2 tbsp. l. water, and then gradually, without stopping whipping, add about 30 ml of oil. Once it did not work, there was also an emulsion, but I sin on a large amount of greenery. Therefore, I did it without everything, then gradually added an emulsion. By the way, it is perfectly mixed into mayonnaise.

Nathalte!
and how much mayonnaise do you get?

1 egg - 50-60 grams + mustard, salt, lemon juice + 30 grams of oil?

I sealed myself: 300 ml of oil

Yes, the yolk, whipped the mustard without water, it was not enough, I had to tilt the glass, then oil, then vinegar. There was no water in the recipe.

3 egg yolks (thoroughly free of proteins)
3 tablespoons of mustard.
3 teaspoons of sugar
1 teaspoon of salt (not important, since you can add salt later)

Beat all this with a mixer until a slight color change. Switch the mixer to the minimum speed and gradually add any vegetable oil in a thin stream (1 liter). The mass will thicken.

So I took a third of the products.
And I need May0, and there are only 300 oils left, I need something checked. On Sunday we can only buy at the gas station, the shops are closed.

I have been doing for 6 years (1 whole egg + 1/2 tsp dry or 1 tsp ready-made mustard + a pinch of sugar + 1/2 tsp salt + 300 ml vegetable oil + at the very end 1/2 tbsp. l. wine vinegar). It didn't work only if the oil was poured and a couple of times there was something with the oil. Then again everything is ok. Much more depends on the power of the blender (it is more powerful for me - you can cut mayonnaise, but the mother-in-law has less speed - it comes out a little thin).

Well yes, you have fun with shopping on weekends and evenings
It may also not work with milk, I wrote somewhere a page back. So there are no guarantees, alas. : (Don't you want to try to beat with a blender, not a submerged one, but in a bowl? I started with this recipe:
1 egg
1/2 tsp mustard
1/2 tsp salt
pinch of pepper
1 tbsp. l. lemon juice
2 tbsp. l. cold water
300 ml. rast. oils

Put all the ingredients in the blender bowl except the butter and beat for 5 seconds. Then pour in a thin stream of rast. butter and continue to beat until smooth, thick.
It always turned out in a bowl. And now I come back to him one way or another, everyone else is not so pleasant.

Oh, what's a blender in a bowl ?? Mery does not have this, there is a kenwood leg with different attachments, like a powerful one. There is an ordinary mixer. Maybe a food processor with a bowl? So I don't, I have a Bosch combine with knives and graters, nothing else.
Here are the Christmas trees, I forgot to buy in Russian mayo, in local stores it tastes completely different, somehow sweetish.
And I have to make a salad tomorrow. My daughter DR, I have already cut everything, but this bastard did not work out.
Thank you for your responsiveness !! Don't leave me in trouble.

[Lerele]

Lerele, try the recipe that Kava brought. The main thing is not the yolk, but the whole egg. The temperature of the components is not important (checked!). Here's what is important: release the egg into the container (being careful not to damage the yolk, but if it spreads, it is also not a problem), add seasoning. Place the foot of the mixer on the yolk, pour in the oil. Whisk for the first seconds by pressing the leg of the blender firmly against the bottom of the container.... Only when persistent mayonnaise clouds appear from under the foot, the leg can be lifted very little from the bottom, literally by millimeters, and immediately lowered back. Increase the range of motion each time.

Do not pour out the mayonnaise that is not obtained! It is very easy to reanimate: release another egg into another container, put the blender's foot on it, pour a tablespoon of the mayonnaise that has not been obtained on top. Beat using the above technology (pressing your leg to the bottom). When the first spoonful of the mass mixes into the yolk, add another one. When the second one intervenes, you can add half of the remaining mass, then the rest.

And finally, another option is milk mayonnaise. It is done in the same way, only instead of an egg - milk of any fat content (based on 300 ml of butter, 100-150 ml of milk, depending on the required density of mayonnaise). Milk mayonnaise knocks off even more easily than egg mayonnaise! And failures with him, if they happen, are ten times less frequent than with egg ones.

Thank you!!!!!!!!!! I have butter for one portion left, I'll try it all the same with milk

Yesterday I cut a salad, began to mix (!!!) mayonnaise. Classics: yolks, mustard, salt, sugar - mixed with a fork, then began to stir with a fork, and the child slowly added oil (with breaks so that I could completely mix the butter into the mixture). Then half-lemon juice. And the mayonnaise turned out great, just great!

[Kava]

Oh, and why did I never go into this topic? I thought that she didn’t need me! Given already forgot the taste of store mayonnaise, and with a certain disgust we pass by store shelves with mayonnaise!
I tried several types of recipes before and the mayonnaise turned out with varying success! Until I found this one!
With him, I have never had punctures !!!
This is a recipe like Kava, technology Azaz!
Only rast. I take 200-250 ml of butter, 0.5 tsp mustard. l simple finished and 0.5 h. l French grainy (but we like it so much) and instead of vinegar add a couple of tables. tablespoons of lemon juice (to taste).
I try to make products the same t *, even if I rush the egg from the refrigerator for a couple of minutes under hot water (mine)
I put the products in a deep glass together and put the leg of the blender on the yolk. Beat for a couple of seconds and you get a very thick mayonnaise. And only now I pour in 1 or 2 tablespoons of cold water to liquefy the mayonnaise. I turn on the blender again
4-6 sec. All! I try not to keep such mayonnaise in the refrigerator for more than a week.
Azazochka ! for a way to revive mayonnaise! I didn't know for him! but I hope it won't be needed!

Thank you thank you thank you!!!!!! Everyone !!!!
All the same, I made it, according to Kava's recipe, thick, it turned out right away and quickly got lost. I didn't understand what happened yesterday. Well poured and poured. Negative experience / also experience.
It's worth getting cold ...

[Lerele]

Lerele, congratulations on your positive result! This recipe is a proven one and many people use it successfully. Now you are one of them!

[Kava]

This is a recipe like Kava, technology Azaz!

in general, in fairness, the technology of this lazy mayonnaise on our forum, when everything at once, Quinn 4 years ago and Jeffrey was filming a movie with music - so I can't find it right off the bat, very BAM or Beethoven


but found the uncle in the bank does in 3 minutes. a pot like 0.75? one left
right, beauty!

[Irr]

in general, in fairness, the technology of this lazy mayonnaise on our forum, when everything at once, Quinn 4 years ago and Jeffrey was filming a movie with music - so I can't find it right off the bat

Irr, but I do not claim to be Queen's or Jeffrey's technology in any way! I wrote: mail1: that I had never entered this topic, but then I accidentally opened and read the last posts ... the call for help from Lerele and the answers of Kava and Azaza and decided to stick in.
And I have been making this mayonnaise for more than 5 years, and we learned to make it at work ... we watched a master class of one employee.
4 years ago I didn’t even dream of the Internet, but came to the forum ... oh! ... it seems exactly a year ago, somewhere in these numbers.

By the way, very often I make it with olive oil or half with sunflower oil.

And today I got mayonnaise the first time I only eat it in my family, my husband doesn't like it and forbids giving to children (although they ask of course)
I didn’t think it would work out right away, I tuned in to translate products, but it turned out well. I whipped it with a blender in a plastic bucket, because the glasses were not attached to the blender. Whipped for 1 minute about everything except butter, and then poured the butter in a thin stream. I didn't heat the egg, I took it straight from the refrigerator. Now I will often do it and give it to children is not scary

... oh! ... it seems exactly a year ago, somewhere in these numbers.

Date of registration: 25 July 2012, 10:52

soon we will be salads with chokatsa mayonnaise

[Irr]

Irr, in gives! I haven’t looked at the profile yet, but she has already looked!
Thank you for reminding! Exactly, you need to cook mayonnaise for salads! And I thought that a little earlier I moved here ... before they brought me my Deksyusha. And they brought him, I remember exactly, on July 20, the birthday of my daughter.

Jeffrey made a movie with music - I can't find it right off the bat, very BAM or Beethoven

tocata in d minor, yet bach

tocata in d minor, yet bach

A fun choice for the video.

It was a special order from the forum. When there was still a separate topic about "Lazy" mayonnaise, as an illustration, a video was given without sound at all. Absolutely. With complete silence. And by the way, the sound has already been attached there too.

if you make lazy with milk? then take cream instead of milk?

I personally got liquid when I did not observe the proportions. It is necessary that
150 ml milk
300 ml plant. oils

If you add more milk or butter, mayonnaise may not happen. And there will be sauce

Yes, instead of milk, I take 10% cream, basically we buy it, so it doesn't hurt the taste, but improves it. Namely, if there is more milk than it should be, then it turns out to be liquid, and if less then it stratifies, but 20-30 ml., It seems, does not play a role. All the same, the temperature of the products from my experience does not matter.

I can't understand anything. How much mayonnaise was made, it was always so thick, the spoon stood. But the last two times it turns out to be straight liquid, I practically pour it into the jar, and do not transfer it as before. A recipe for the lazy, the ingredients are exactly the same as always, I can't understand why the density depends ... Can someone tell me?

The oil is to blame, I had it too

but found the uncle in the bank does in 3 minutes. a pot like 0.75? one left
right, beauty!

I also do in the same bank. Very convenient: I did it and immediately closed it in the same jar and in the refrigerator.
True, the uncle of this eggs and sugar has a lot of something. I put less.

The oil is to blame, I had it too

And the egg must be the freshest.

And the egg must be the freshest.

Fresh does not happen, chickens. But the oil last time was the same, but the result is different

Fresh does not happen, chickens. But the oil last time was the same, but the result is different

Oil from the same bottle? If so then the stars are to blame so got up

Oksana, did she do it with homemade eggs before and did it work? Just as far as I know that such mayonnaise is good only with store eggs! Therefore, I always take store-bought eggs for mayonnaise.

Oksana, did she do it with homemade eggs before and did it work? Just as far as I know that such mayonnaise is good only with store eggs! Therefore, I always take store-bought eggs for mayonnaise.

Yes, I decided on it only because there are always pets, I'm afraid at the store.

Oil from the same bottle? If so then the stars are to blame so got up

Probably the stars are to blame, because the oil is exactly the same: I buy sunflower in a 5-liter bottle, I make mayonnaise once a week, recently it has become liquid. The old bottle is over, today I bought another, made mayonnaise and again liquid

and I put a spoonful of mustard oil, I'd rather not add it. really cool color, bright yellow

Oksana, did she do it with homemade eggs before and did it work? Just as far as I know that such mayonnaise is good only with store eggs! Therefore, I always take store-bought eggs for mayonnaise.

Are you confident in the freshness of store eggs ?! I don't trust store-bought eggs. Personally, I make mayonnaise exclusively with homemade eggs and I always get a thick and very tasty mayonnaise. So it's not about the eggs. I really do it according to a different recipe, but my friend does it according to the same recipe as you. And only on domestic eggs.

The old bottle is over, today I bought another, made mayonnaise and again liquid

and what do you beat?
if at the end of beating the speed is increased, the mayonnaise will turn out thicker. if it is not shaken right away - it delaminates - it means that they immediately turned it on at high speed - this also cannot be done. everyone knows that the oil should be poured in a thin stream. may still not whisk due to temperature differences.
mayonnaise thinns with vinegar or water - check the measurement.

and what do you beat?
if at the end of beating the speed is increased, the mayonnaise will turn out thicker. if it is not shaken right away - it delaminates - it means that they immediately turned it on at high speed - this also cannot be done. everyone knows that the oil should be poured in a thin stream. may still not whisk due to temperature differences.
mayonnaise thinns with vinegar or water - check the measurement.

I beat it with my foot, I have been making mayonnaise for several months already, I know all the wisdom. I don’t pour anything in a thin trickle, because everything turns out fine anyway, the recipe for the lazy has never failed.I'll try to beat at the end with a turbo ...

I beat it with my foot, I have been making mayonnaise for several months already, I know all the wisdom. I don’t pour anything in a thin trickle, because everything turns out fine anyway, the recipe for the lazy has never failed. I'll try to beat at the end with a turbo ...

Oksana, try to slightly reduce the amount of butter by 1 egg.

Thanks for the recipe for instant mayonnaise. This thread has so many useful tips and different options, great! Thanks to Qween and everyone - everyone !!!
I cooked my mayonnaise with Bavarian mustard. It seems that I overdid it with salt and then diluted it, as advised. The sauce is what you need!
We will only eat our own mayonnaise.



And this is it in the salad.

I watched the video from Quinn and Jeffrey - it's awesome !!!
To such music, well done! The tossing of the ingredients goes to the beat of the music ... mesmerizing!
And the recipe from the uncle's video that the IRR talked about is also cool.

Only he says that he couldn't beat with a mixer. If with an attachment like a hand blender, then it works.

I do not know what I did wrong, but the "lazy" mayonnaise turned out to be very liquid, the consistency of fat-free kefir.
Quail eggs are theirs. The oil from this bottle has already been used several times in the preparation of mayonnaise. When I cooked with a disc, the mayonnaise was thick ... So the first experience of making mayonnaise with the help of the "leg" was unsuccessful. Now I will redo it in my own way ...

I have been doing for 6 years (1 whole egg + 1/2 tsp. Dry or 1 tsp. Ready-made mustard + a pinch of sugar + 1/2 tsp. Salt + 300 ml of vegetable oil + at the very end 1/2 tbsp. l. wine vinegar). It didn't work only if the oil was poured and a couple of times there was something with the oil. Then again everything is ok. Much more depends on the power of the blender (it is more powerful for me - you can cut mayonnaise, but the mother-in-law has less speed - it comes out a little thin).

Can you tell me which blender you have?

Everyone uses what was with the leg, but immediately after the revolution (and a little before it), they whipped mayonnaise with a fork

Hello! I bought a cool blender here (Bamiks) and immediately decided to make mayonnaise without eggs (not offering eggs with eggs - it's scary!)! Whipped up deliciously, but the taste is whiter. I made it according to different recipes ... first I added vinegar - so solid taste of vinegar! Dumped out! Then I made 50/50 with olive oil - a bitter taste, too, it’s a pity for the food, so it’s scary to do it for the third time. Maybe it's something else at all? I use the usual mustard that I got in the store (this is my 🔗). Maybe I'm doing something wrong? So I want mayonnaise .. I would cook so many salads ...