Making mayonnaise

[Natka8]

Natka8, But as? Share the recipe?

The recipe is on the 1st page of this topic, only instead of a raw egg, diluted melange (dry egg powder)

[Natka8]

Natka8, And how much powder is equal to the egg

The powder that I have: 10g pores + 30g water

girls, you can use quail eggs. Quail do not get salmonellosis

Fairy tales are that quail is safer. This topic has already been discussed. Look at the seventh page of the same topic.

Sometimes I add some wasabi to mayonnaise with mustard. It turns out the original shade)

I prepared mayonnaise without eggs, I liked it very much, but the question arose: how much such mayonnaise can be stored?

maybe someone will come in handy ... lately I have been making mayonnaise from a marinade from pickled ginger and sunflower oil. no eggs, no milk powder!

[*** yana ***]

*** yana ***, How about the consistency? And if you can a recipe! I really love ginger!

[question]

Girls! I have question... I bought BOSCH MSM 66155 blender

.

First of all, mayonnaise! I started out lazy. The first time I did it not in my own glass, but in a 0.5 liter jar. Result 0. The jar was wet. I decided it was because of this. I immediately made it in my own glass. Super! Thick and tasty. The next few times I did it only in my own glass. Again I decided to repeat the experiment with the bank. He does not want to get into it! I tried both 0.5 and liter. A glass of mayonnaise, spoken by Bosch. Why is it only in him that I succeed?

And I saved the failed mayonnaise in cans by accident with milk from a Tetra Pak bag. I decided that I would bake cookies on it and splashed a couple of tablespoons of milk and began to beat again. Before our eyes, an incomprehensible mixture turned into a delicate mayonnaise (whipped in a glass jar)

[lana19]

lana19,

What about the consistency? And if you can get a recipe! I really love ginger!

not .. I will not say exactly the proportions .. the principle of mayonnaise is that vegetable oil becomes white mousse when whipped with liquid .. usually I begin to beat 100 ml of oil with a blender and slowly pour in the marinade from ginger to the desired consistency .... in it and vinegar and pungency and sugar are already there. and flavor !. if you poured liquids, you can add oil a little immediately .. I take ginger in the subway in kilogram packages .. so there is always enough marinade. in the same way, you can use a pickle from under canned cucumbers .. but there you need to add a little mustard and powdered milk.

Again I decided to repeat the experiment with the bank. Doesn't he want to do it?

wide too! in order for the butter to be whipped into an emulsion, you need a container slightly larger than the diameter of the blender. but high as the volume increases .. culinary I am physics ..

Again I decided to repeat the experiment with the bank. Doesn't he want to do it?

The oil should still be cold and pour in gradually.

Previously, I often made mayonnaise in a half-liter jar, if 250 g of butter-
always worked out.
I always take the oil at room temperature, never experimented
from the refrigerator)))

[Serglez]

Serglez, I continue to make mayonnaise in my native Boshevsky glass. I don't add anything gradually. I do it in a lazy way. I pour in butter, salt, sugar, mustard. I break the egg on top. Egg from the fridge, butter from the cabinet. I put my feet on the egg and in less than a minute the thickest mayonnaise! A 0.5 jar is the same diameter as a glass. But it doesn't work!

I take oil 200 gr

Well, it should definitely work out!
What's your recipe?
I take 1 whole egg for 200 grams of butter, half a teaspoon of salt,
half a teaspoon of sugar, a teaspoon of prepared mustard,
a dessert spoon of vinegar.
I flop everything into one container (jar or glass), put it there
I keep my leg on for five seconds, without moving anywhere.
When a white mass crawls out from under your feet, slowly vertically up
I lift it up and do a couple of such up and down movements.
The whole mass is mixed and whipped along the way.
It turns out well, a very thick mixture.
Good luck!)))

[AlenaT]

AlenaT, Yes, the recipe is! And I do exactly that! 4 unsuccessful can attempts and not a single puncture in your own glass

It's a shame (((

She lived for almost half a century and was always afraid to make mayonnaise. super1 Everything worked out the first time. : a-kiss: Thank you!

maybe someone will come in handy ... lately I have been making mayonnaise from a marinade from pickled ginger and sunflower oil. no eggs, no milk powder!

Can I have a recipe? You are welcome!

Can I have a recipe? You are welcome!

I can only describe the technology. I pour oil into a glass from a blender. I begin to whisk and slowly add the marinade. I am guided by the consistency and the required volume of the final product. Beats very quickly. The marinade itself is already salty and spicy and sweet .. So often in the sauce there is only butter and marinade.

Today I made mayonnaise on quail eggs. NOT in a Boshevsky bowl (it was necessary very little, but I didn’t want to get this tall bowl dirty and then scrape off mayonnaise from the bottom), but I also realized that I needed a narrow container, and found such a plastic one with a lid, like for storage.
Everything in it is perfectly whipped, the mayonnaise is wonderful!

According to the recipe, I will add: you can replace vinegar with lemon juice. You can also dry mustard (if not ready).

Never balanced the temperature of eggs and ras. oil, it is always at room temperature - and everything goes fine.

So it's better not to try to whip in a jar, but look for a narrow high capacity (or even a low one, if you do a little - 1-2 times).

[CurlySue]

CurlySue I have an ordinary ceramic children's mug for a small volume. It is just close to the blender in diameter. Everything whips up perfectly.

Please tell me how much homemade mayonnaise can be stored?

The first time I did it not in my own glass, but in a 0.5 liter jar. Result 0. The jar was wet. I decided it was because of this. I immediately made it in my own glass. Super! Thick and tasty. The next few times I did it only in my own glass. Again I decided to repeat the experiment with the bank. He does not want to get into it! I tried both 0.5 and liter. A glass of mayonnaise spoken by Bosch. Why is it only in him that I succeed?

Hurrah ! Finally, it began to turn out mayonnaise in a jar! It was all about the day. In some cans, it is very convex. It didn't work in such banks!

Recently, I have been making lazy mayonnaise (200-220 grams of oil, pour it on the eye), add a little more tsp of mustard, a mixture of European and homemade, salt, sugar, egg, vinegar. And I dilute the thick mayonnaise with milk from Tetropak bags. (As in the photo)

Gradually pour it in and beat the mayonnaise up and down. It turns out almost 0.5 liters of thick mayonnaise. She took it in a spoon and went to get the camera. The mayonnaise began to slip off the spoon. After the refrigerator it became even thicker. Probably, you could also add milk, then you would get a completely full can. In the refrigerator at 4 grams it costs normally 6 days (it just didn't stand anymore, it was eaten)

[Sveta]

Sveta, you can write how much you put in. I made mayonnaise myself several times a long time ago. Now I look with caution, because not everyone succeeds. I don't have a hand blender. A simple blender that's over 20 years old. I did it for them once. My recipe had the yolk from a hard boiled egg. Here the recipe is different.

[Albina]

I take 1 whole egg for 200 grams of butter, half a teaspoon of salt,
half a teaspoon of sugar, a teaspoon of prepared mustard,
a dessert spoon of vinegar.
I flop everything into one container (jar or glass), put it there
I keep my leg on for five seconds without moving anywhere.
When a white mass crawls out from under your foot, slowly vertically up
I lift it up and do a couple of such up and down movements.
The whole mass is mixed and whipped along the way.
It turns out well, a very thick mixture.

Albina ! This is lazy mayonnaise. It seems to be done only with a hand blender! Cooking Time - All Additives minute ! In this recipe, cover the egg with a blender skirt and begin to beat. ... Since I still pour in enough milk (I can't say for sure - I pour a couple of tablespoons into the eye. I beat it for 2 seconds, if it's still thick, add more) I increased the amount of mustard to 1.5-2 tsp (to taste) ... I use 2 types of it. European - sweetly salty. And the home one is a little stronger. Salt, sugar, vinegar to taste. After the first preparation, it will be clear what you want to add more or less. You can start with a standard recipe, and then change the proportions of loose, mustard and vinegar so that it would be delicious for you. You don't need an expensive and sophisticated blender to make this mayonnaise. I read in the topic that the girls bought the cheapest version of the mayonnaise blender and everything is OK!

[Albina]

... My recipe had the yolk from a hard boiled egg. Here the recipe is different.

Albina
I made a wonderful mayonnaise with boiled yolks. Sorry the photo disappeared ... but it turned out to be an excellent thick mayonnaise without any problems
Here is a recipe on boiled yolks
Without a hand blender, milk mayonnaise will not work. Checked by any hostess! You shouldn't transfer products and waste energy ...

[Svetlana]

Svetlana, I have this recipe for a long time, thanks. I didn't want to do it with boiled yolks.

Without a hand blender, milk mayonnaise will not work. Checked by any hostess! You shouldn't transfer products and waste energy ...

This is what I'm afraid of. Do you need to buy a submersible powerful one? Already 2 times stood in the store: a large selection from 1500r and above. I didn't want to just spend money. Buy a cheap one, but it will not cope. I will buy it expensive, in principle I only wanted for mayonnaise.

[Svetlana]

Svetlana, Do you need to buy a submersible powerful one? Already 2 times stood in the store: a large selection from 1500r and above. I didn't want to just spend money. Buy a cheap one, but it will not cope.

Albina
It's up to you, of course, but in my opinion, you need to buy an average price and capacity, but a proven company. Read the topic about blenders, there the girls, for sure, share their opinions, which will help you make a choice too. I have BOSCH 450W and PHILIPS. I am very pleased with both.
A blender is always useful!

[Albina]

AlbinaI also thought about buying a hand blender for a long time. There was already a combine with a stationary blender and a mixer. But now I am very happy with the baby! Conveniently . My husband really likes everything Boshevsky. Therefore, a 650W blender was purchased from this company. And so, if not very expensive, you can pay attention to the Dex blender https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146833.0 this thread discusses the different models of this firm. The latest models even have a power of 750

Albina, more advice.
Look at the models in the store, decide what you want, but you can order
and on the internet ...
I ordered the Kenwood 724 twice !!!!! cheaper online than in stores
saw ...

[Svetlana]

Svetlana... Do you need to buy a submersible powerful one? Buy a cheap one, but it will not cope. ...

I just have a very cheap blender. I bought it in the subway for 350 rubles. its power is 170 watts in total .... quite enough! I thought it would break down, it would not be a pity to throw it away. and he has been holding for a year .. and I use it twice every day!

[*** yana ***]

*** yana ***
And so I think that we need an average pricing policy, but a good, proven manufacturer. I remember 5 years ago I bought a simple kitchen scale, I just bought HP and I couldn't wait to start baking bread as soon as possible. I think I'll figure it out later and buy good ones. So the girls' "cool" scales have already ordered to live a long time, and mine, God forbid, are plowing now, they have not lost their accuracy! I only change the batteries in them and I don’t know grief ... You don’t guess, this is what I’m for.

unfortunately there is no guarantee now. everything breaks down: both expensive and cheap. so focus on your wallet .. and still need to take it in your hand.hold, try on, listen to how noisy., look at the knives .. in short, she chose so for a very long time.

And I'll look at the blenders, then I'll think that I have a mixer and Kenwood. Do I need it and leave

[Svetlana]

Milk from the refrigerator - 150ml, butter about 300ml (sometimes pour less to lower calories), immediately a teaspoon of prepared mustard, a teaspoon of lemon juice (from lemon or concentrate) or natural vinegar (apple, grape - 9%), salt, sugar ... And in a tall, narrow glass with a submerged blender, slowly upward from the bottom a couple of movements and everything - the mayonnaise is ready. Then you can bring to taste and add any flavorings.

Svetlana, the best result is obtained with your recipe, thanks! I chose from those where there are no eggs in the ingredients.

[Chef]

Chef,
I also have this recipe of my favorite Mayonnaise always turns out and exactly the way I want it!
Thank you, Chief, for the kind words, for your work on the site! What is the pop, so is the parish! Our site has always been excellent, and now it is becoming with its own unique face, soul and rich in talents !!! Success and prosperity! Regards, me.

Without a hand blender, milk mayonnaise will not work. Checked by any hostess! You shouldn't transfer products and waste energy ...

I make mayonnaise only with milk. In a blender from Bosch cube. Excellent mayonnaise turns out. But, I do it on fresh purchased milk and came to the conclusion that it is better to take sterilized milk for mayonnaise. On fresh pasteurized, sometimes it does not work. In Boch, I also whipped with a disc, but I liked it less (it turns out, but somehow thinner), in a blender (not immersion) it turns out better, thick, thick.

[Chamomile1]

Chamomile1,
The main thing is that it turns out and you are satisfied !!! Good luck !!!

: yahoo: Hooray !!! I saved my mayonnaise !!! I shook out the whole mass back into the combine, added garlic, some water, and such a cool mayonnaise turned out !!! : girl_dance: Thanks for the advice !!!

: yahoo: Hooray !!! I saved my mayonnaise !!! ... Thanks for the advice !!!

Uraaaaa !!! Success always and in everything !!!

Thank you !!! I'm so happy

Qween, I am grateful! Thanks for the science and delicious mayonnaise !!! Made according to your recipe from 4 pages on quail eggs. Very easy, fast and delicious !!! Only my half-liter beer mug replaced the glass from the blender and I diluted the mayonnaise with 50 ml of water at the end, or even cut it with a knife.
Before that, there was an unsuccessful cooking experience (it turned out delicious, but liquid), and after your master class everything is fine !!!
Thank you

Tell me, why can't I ever get mayonnaise !? yesterday again the attempt failed, such a wonderful recipe from Qween, but again a lot of money. Started in a jar with a blender, pouring drop by drop. Then I took a mixer (it is more powerful), beat 3 quail eggs and started 1/2 tsp each. add my "slurry", it took 10-15 minutes. The result was not pleasing, the mass thickened a bit, but the volume did not increase to 350 ml. Nothing to do with the photo of the participants in the mayonnaise competition. Tell me what to do!

[veranog98]

veranog98, I haven't bought mayonnaise for several months now, maybe thanks to the forum I learned how to make it myself))))) Like you, I did not succeed the first time (((("In a jar with a blender" and I had a slurry - where- then they wrote what to do in a special glass. That seems to be a tight blender in the jar, it seems to knead everything, but not that .... The mixer - a trickle of lila - seems to have turned a little white, but still slurry. a combine, where there is a stationary blender for cocktails .....) in general, the bowl is narrowed to the bottom, and at the bottom is a knife. I poured the "slurry" there and all uraaaaa 2 minutes and the mayonnaise is ready. a little salt, vinegar (your own preparation), a little mustard (again your own), a little sugar + 500 ml of oil. All at once! And I start the combine. In general, this is what I mean - it's not about the ingredients, but about the technique with which you are torturing prepare mayonnaise.As I understood through my experiments, the mixture does not need to be whipped and saturated with oxygen, it needs to be stirred quickly

Beetle, thanks! maybe the blender is weak, maybe the mixer is of the wrong design ... In general, I feel like a bad dancer. I'll probably buy a new submersible blender. If this does not help, you will have to abandon this venture and poison the family with store chemistry.

[Beetle]

I can't get mayonnaise on quail eggs. On chicken eggs it turns out great, even a minute does not pass, the mayonnaise is ready. I do it with an immersion blender. And with quail I don’t understand why it’s not working, I did it several times, everything was a mess. I save this slurry by adding a chicken egg and everything turns out at once, the mayonnaise is thick. Now I only do it on chicken eggs. I do like Beetle-Zhenya, all at once into a glass, and then I whisk.

I carry my plus sign for the recipe, thanks a lot to the author !!!