Making mayonnaise

not poluchazzo

I make mayonnaise only on quail, because my birds. True, not with an immersion blender (with it I did not get mayonnaise at all), but with the help of an emulsification disk (such a wavy one) into kitchen. harvester. It turns out delicious, thick.

I got some kind of liquid
and you can see that some dots are floating - they don't break
it is generally not white and thick, but yellow-green and liquid

Not emulsified at any stage? Or started and later stratified?

[Hippolyte]

Hippolyte, and you try to leave this liquid emulsion in the refrigerator until morning, then add more oil in the morning and try to beat again. Sometimes it helps. At least I resuscitate mayonnaise with milk so occasionally.

And I am not adding anything. I just stand in the cold, then whisk without warming, and everything works out. It is thick from the cold and everything happens quickly

[Hippolyte]

I make it from chicken yolks. A glass of vegetable oil is driven into one chicken yolk. And it turns out very thick. The taste depends on the mustard used, that's why I often add my own.
I beat the yolk with a spoonful of mustard and salt-sugar with a Boshevsky combine with a whisk attachment in a wide bowl, add vinegar if the mustard is dry. I beat well at high speeds. I pour oil in a thin stream. At first, the trickle is wider, at the end almost drop by drop, you can interrupt the casting and try the result. The mass immediately thickens and increases in volume. The whole process is no more than 10 minutes.
Once upon a time I had a case with layering, but then I still used a mixer made by the GDR. Boche is much easier. I took the yolk from the refrigerator and at room temperature. The result is stable.
Hippolyte, are you sure about the freshness of the eggs?

I got some kind of liquid
and you can see that some dots are floating - they don't break
it is generally not white and thick, but yellow-green and liquid

Add one egg and beat again. Such advice was in this thread.

[May @]

May @, read
tried
not. had no effect at all

Tricia, but before that I somehow did not add
upset, hurried and poured
it will be necessary to try again))))

vedmacck, well, the fact that they are not rotten - absolutely
I would probably notice
Or do you mean something else? store eggs, ordinary

[Hippolyte]

Hippolyte, is it fresh? Stale (not rotten) ones can fail.

[vedmacck]

vedmacck, I will track the moment. these were definitely not fresh, fresh

[Hippolyte]

Hippolyte, there are many ways described. Mine, described just above, almost never failed.
Try rubbing the yolks first with salt, sugar and vinegar. Then add the mustard. The volume of yolks (I take one at a time) will increase significantly. And only after - a little oil.

Are the yolks raw or boiled? I just can't remember.

raw of course

Not necessary. Some are cooked for hygienic purposes. I myself have never done it myself, so I cannot judge the quality of the product obtained.

For so many years, mayonnaise has not been whipped for the first time! (with the initiative of me, tell)
Now I know that it may not work if the yolks are not fresh.
I did it after my son left the yolks from the eggs in the glass (when he whips the omelet, he throws away half of the yolks, then I "add" them). I almost burned the blender, how zealous, but nifiga ... Slurry and that's it!
So in this slurry I had to marinate the meat ... I was sorry for the olive oil.
Now taught ...

[Inna]

Inna, vovovo
I have it the most

Hippolyte, mind you, I failed once (for now).

[Inusya]

So in this slurry I had to pickle meat

Inusya, and my daughter taught me, too (once!) mayonnaise was not whipped. It is necessary to pour 1 raw egg into this slurry, on top of the blender leg and forward! Mayonnaise had to be diluted with boiled water, it was so thick.

[Lana]

Lana, Thank you! Mayonnaise with milk super! It is a pleasure to cook it. And the most important thing is delicious !!!

[Inusya]

Inusya, I bought the freshest eggs today especially for the test
and I'm going to start tomorrow
your guarantees convinced me internally

Has anyone tried to make mayonnaise like Ilya Lazerson?
In the bowl of a stationary mixer

[Hippolyte]

Take me to the company of losers.
I tried to make it on boiled yolks - it turned out a kind of liquid sauce, not mayonnaise
Tied up with experiments - I'll do it the old way.
Hippolyte, how are you doing?

[Tatyana]

Tatyana, that's just started

I make it from chicken yolks. A glass of butter is driven into one chicken yolk. And it turns out very thick. The taste depends on the mustard used, that's why I often add my own.
Beat the yolk with a spoonful of mustard and salt-sugar in a Boshevsky combine with a whisk attachment in a wide bowl, add vinegar if the mustard is dry. I beat well at high speeds. I pour oil in a thin stream. At first, the trickle is wider, at the end almost drop by drop, you can interrupt the casting and try the result. The mass immediately thickens and increases in volume. The whole process is no more than 10 minutes.

with butter and yolk - this is a separate recipe, as I understand it?

and the second - mustard + yolk + salt-sugar
How much salt-sugar to take?
and how much mustard?

[Hippolyte]

Hippolyte, this seems to be my quote!
Vegetable oil!!!!!! OH OH OH!!!!!!!!!!!!!

I'll fix it now!
I take mustard somewhere a flat teaspoon, half a teaspoon - salt, a tablespoon - sugar, but I like sweeter, so start with half.
Please note that salt and sugar are more difficult to dissolve after adding butter!

[Hippolyte]

Hippolyte, the quote is not corrected! There is VEGETABLE OIL! You can take any - sunflower or olive, even mustard.
I like it more with sunflower.

OK
understood you))))

I just found out that the mixer with which I tried to beat was a stupid task
I'll take out a blender next week and then experiment

[Hippolyte]

Hippolyte, uh! I was afraid that I would be late

Why don't you do it on milk if you're afraid of eggs? I always do it with milk. Everything is fine, only if you do it fresh, it doesn't always work out. Depends on milk. But I adapted, I know from which mayonnaise is made well.

[Chamomile1]

Chamomile1, I'm not afraid. I just experimented with boiled yolk.
And on milk - it's (IMHO) not mayonnaise. Possibly a tasty and similar sauce, a good substitute, but not mayonnaise.

I pour oil in a thin stream. At first, the trickle is wider, at the end almost drop by drop, you can interrupt the casting and try the result. The mass immediately thickens and increases in volume.

Tanya, she checked empirically over a thousand hundred times that if all the ingredients are fresh, then it doesn't even matter which stream to pour.
Sometimes I even pour the whole glass of butter on top of the egg mixture at once and beat it, - three seconds and you're done ...
And then I used to "according to Yu. Vysotskaya" tried to do, almost with a pipette to filter, as she teaches, so hesitated, and then I realized that this fanaticism is superfluous. Since then I pour boldly.
But with milk, indeed, something did not take root in our country, mayonnaise has a different taste. Not mayonnaise or something ...

[Inusk]

Inusk, Yes, you Galya, Bulovana ...

I didn't like mayonnaise with milk either.

I never did it with milk, I didn't even try. And I have given up shopping for many years, since I learned how to make mayonnaise with the foot of a blender.
Before that, there were many attempts with a mixer, with varying success. Once it works, it won't work twice. And drip mayonnaise over a tablespoon a day drop by drop was also annoying.
Now it takes me just a couple of seconds to make mayonnaise, I prepare the ingredients longer. Zipper - and you're done!
Moreover, I have already gotten so used to it that I put it on my eye, without measuring it, and I don't really look at the temperature of the egg and its freshness. My eggs do not linger and are constantly updated, unless they slip in the store. There have never been punctures ... TTT ... but, no, it was once (((when I took the freshest homemade. Since then I have been making mayonnaise only at the store.

[Inn]

Inn, my mother also taught me "drop by drop." And once I did it
But now I pour it. I have a stationary Boshik harvester, so it whips, I represent Aquarius, sorry, buttermilk. In the end, I choose the maximum possible amount of oil. By a little. But this is still no more than a couple of minutes extra.
I think it depends on the technique. After all, cooks of the past generally whipped with a whisk.

My mother almost died of salmonallosis. Literally returned from the other world. Thanks to the doctors and nurses of the infectious diseases department of the Tula regional hospital. Since then, we eat eggs only after heat treatment. Boiled or fried. Therefore, it suits me only with milk.

I know that it is because of the fear of salmonellosis that many do not make from raw yolks.

At first I was afraid to do it, because our eggs are definitely not directly from the factory. And they also reminded me of an old quirk: salmonellosis. Although for a long time I did it successfully on boiled eggs. But that was so long ago.

Why not refined oil? It is more beneficial.

[Newbie]

NewbieI make mayonnaise every week. I tried various combinations of oils. When unrefined sunflower oil is added, the mayonnaise acquires a rancid odor ((((((The best taste is refined oil. Sometimes I add extra virgin olive. (But quite a bit).

[Newbie]

NewbieI make mayonnaise every week. I tried various combinations of oils. When unrefined sunflower oil is added, the mayonnaise acquires a rancid odor ((((((The best taste is refined oil. Sometimes I add extra virgin olive. (But quite a bit).

Thank you! I just thought - mayonnaise was not born yesterday, and deodorized oil appeared not so long ago. Somehow you used not refined before?

[Stеrn]

Stеrn,
Divine! I read your recipe, you are smart!

Very good mayonnaise !!! Clearly close the yolk with a blender and beat without lifting or interfering for several minutes and then begin to smoothly lift up !!!! And then everything will work out !!

[Egg-free mayonnaise]

Egg-free mayonnaise



Products
For 500 ml of mayonnaise you will need:

150 ml milk
300 ml plant. oils
1 tsp mustard
1 tsp vinegar
0.5 tsp salt (or to taste)

I made mayonnaise without eggs according to this recipe, super! Emulsion is thick (when 1/3 of milk is 2/3 butter)
And the spices - mustard, lemon juice, salt and sugar - each to their own taste.
But I want to draw your attention, maybe they wrote about this (sorry, I didn't read the whole topic), I made the first portion - very well, I mixed butter with milk first, and only then all the spices. And the second portion was immediately prepared from the same ingredients and everything flopped together at once, nothing in the end wanted to mix!
The result was a liquid of dubious color, a solution suitable only for marinating meat (where it was attached).
So the sequence of actions here must be strictly followed.
First mix the emulsion, then add additives.
Thanks for the recipe, very healthy and awesome!

Girls, excuse me for the stupid question, so many pages cannot be mastered, the mustard in the recipe is dry or ready ???

Finished

Girls, excuse me for the stupid question, so many pages cannot be mastered, the mustard in the recipe is dry or ready ???

Any to your taste))) I use only ready-made, but there are fans - dry!

Devuli, help! Mayonnaise ceased to be obtained and that's it.Does not thicken to the desired consistency (I do not understand anything, I do everything as usual, but mayonnaise does not work out. Could it be in the blender?

It's funny, but there are even specials. nozzle for mayonnaise-sense 0, and in front of NG (