Making mayonnaise

Mayonnaise ceased to be obtained and that's it.

Margarita About mayonnaise on milk ...
The main thing is NOT TO HURRY))) ... and everything will work out !!! I'm sure! I doubt that you cannot buy natural milk ... My attachment is knives ... Everything works out for one or two))) Do not rush ... the vessel is narrower ... milk is natural ... (although I do not know , as with powder ... I have not tried it)))

[beverli]

beverli, Margosha, what recipe does not make mayonnaise?

[Crochet]

Crochet, but as usual, with eggs. I kind of wrote that topic? I didn't use milk.

[beverli]

Gee-gee ... You-you-you-you-ry you))) Who told me here: "You, Natasha, are just kind of crooked and your blender is crooked !!" Well, not so little, but the meaning is the same. Here's another tovarisch with a question: I do everything as before, but nothing happens! It's a virus, yeah. Is it contagious!!! This is an epidemic !!

beverli,

Don't be alarmed by the current, I'm just kidding. We've already had some clarifications about why Natasha (it's nice to meet you with me!) Can't do mayonnaise with a blender now. It worked, and then it stopped. I switched to a planetary mixer. There - it turns out!

[Scarecrow]

ScarecrowSo you found out what is the reason? In a blender?

[beverli]

beverli,

Nope. Under pressure from the public, I tried again - it didn't work out))).

This is where we had fun, in this thread:

https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=425893.140

[Scarecrow]

Scarecrow, Yeah, fun))))

Girls! And I have another problem! Even 2 :-) in the first place I can never guess with the amount of mustard, I usually overdo it, although I do it exactly as in the recipe, and the second, it's funny, the mayonnaise turns out to be soooo thick that I can hardly turn it with a whisk, although I have a special attachment for the sauce :-) I don't know how to achieve the ideal :-) I just really like mayonnaise :-) but I can't buy mayonnaise, although I liked it very much before :-)

[ElenaMK]

ElenaMK, yes you have no problem at all. If thick, then you can dilute with water, and just add the mustard a little and that's it, until the desired taste. So I have such a nozzle stick, but I did it 1 or 2 times and that's it, it doesn't work anymore.

If thick, it can be diluted with water

Which I always do, otherwise, at least cut with a knife ...

[Crochet]

Crochet, but I can only pour over) and collect drops with a knife)))

[Ritochka]

Ritochkamaybe it's the oil?

Or do you make mayonnaise using the same oil?

Somewhere in the topic it was about the fact that mayonnaise did not work on certain brands of vegetable oil ...

[Crochet]

Crochet, on one, it's not about oil

Girls, what to do? I beat mayonnaise on quail eggs - but it still does not thicken !!! 😧 I did everything from this butter all the time on milk - everything always worked out! And the butter always boiled over at once! What to do? Can we add what? It's a nightmare.

For some reason, I get liquid all the time.

[Realmccoy]

Realmccoy, Marisha, and what recipe do you use for mayonnaise?

My mayonnaise, on the other hand, is always just obscenely thick, I dilute it with boiled water, otherwise it remains only to cut with a knife ...

Girls, no one has this nutribullet? Nobody tried to do it in it - in theory, it should work out according to any recipe ...?

Everything works out for me ...

Thanks to the author! I do it regularly, beat all the ingredients with a blender at once. Add a teaspoon of sugar and reduce the salt. I correct it with lemon juice if necessary (I immediately add the juice of half a lemon, and then how it tastes like).
The result is great! Thank you!!

When the mayonnaise is not whipped, I put the whole emulsion for an hour - another in the refrigerator. I left it in the refrigerator overnight. After standing it is whipped very well.

And I, too - it turns out mayonnaise, then no. The last time I got a liquid mass, I poured it into another bowl, and drove an egg into the glass. And beat it up a little with a blender. Then she began to add that liquid mass in a small way, slowly raising the blender's leg, as if with difficulty. And everything worked out. I added spices to taste.😀

Somehow I still had some protein with an admixture of yolk (there were no more eggs left in the house), and I decided to take a chance and try to make mayonnaise "as usual", well, what can I say, of course nothing whipped up, but just mixed. I put this jar in the refrigerator and it safely stood there for several days while I bought eggs and decided to finish the mayonnaise. She poured an egg into the jar with the mixture right on top, put the leg of the blender and turned it on, a friend who was present was "a star in shock" that after a few seconds the mayonnaise was ready in a jar of liquid, and after trying the mayonnaise after adding vinegar, she said, which is unexpectedly very tasty!

well, that's how ?! as?! some may not make mayonnaise?

well, that's how ?! as?! some may not make mayonnaise?

This question haunts me for a long time ...

I will add my mayonnaise to the collection of local recipes.
The recipe from the "Collection of recipes" for public catering, 1982 ed., Was adapted for the minimum amount, namely - for one yolk.
Yolk - 1pc. (20g), table mustard - 4g, sugar - 3-4g, salt - 1 / 4h. l. (2g) *, vegetable oil - 125g, table vinegar 3% - 25g **.
Exit: 180g.
Combine all ingredients except oil and vinegar. Beat well until lightened and increased in volume. Then, without ceasing to beat, gradually add the butter. This will make a very thick mixture. And then we pour in vinegar and observe the magic - the mass turns white and takes on a pleasant consistency. In my opinion, even a not very hard memory - it is very similar to Soviet mayonnaise in glass jars.
* There was no salt in the recipe
** For my taste, you can use less vinegar (but you need to reduce the concentration if you don't want to change the thickness of the final product.

This question haunts me for a long time ...

The most common mistake: the oil is added not cooled enough, so emulsification does not occur ... IMHO ...

oil is added insufficiently cooled

I always pour oil at room temperature ... and at least once the mayonnaise didn't work out, it's even insulting sometimes ...

I always pour oil at room temperature ...

Cooled oil is a guarantee of emulsification. Provided that the rest of the components are not hacky ...
This is for those who have liquid mayonnaise.

The most common mistake: the oil is added not cooled enough, so emulsification does not occur ... IMHO ...

I always use room temperature oil! and a delicious thick mayonnaise is always whipped.

I always use room temperature oil! and a delicious thick mayonnaise is always whipped.

Duc is not clear here is what: the correct mayonnaise with butter at room temperature - is it a rule or an exception? If someone does not whip up the correct mayonnaise, then are these hacky emulsifiers, or the butter is not very room temperature, but was on the top shelf, and was heated by something? Or is the mixer spinning fast enough to beat the butter?

Ok, I will reformulate my IMHO: with the right ingredients for making mayonnaise, lower oil temperatures increase the likelihood of success in making it. It'll do?

the right mayonnaise with room temperature butter - is this the rule or the exception?

I cannot say anything, but I am very surprised that the oil needs to be cooled. I also always use oil at room temperature, I only store a spare (when available) bottle of olive oil in the refrigerator, so it becomes too thick there.

I also always use room temperature oil

So do I.A couple of times mayonnaise did not work the first time, then I added the second egg, and the mayonnaise turned out. I concluded that the egg was simply too small for the taken portion of vegetable oil.

[Lera-7]

Lera-7most likely, the oil was quickly added, the emulsion did not have time to form.
Interesting, I read, everyone takes a whole egg, but I do it according to the classic recipe, on yolks.

most likely, the oil was quickly added, the emulsion did not have time to form.

Oh, I probably got into the wrong topic. I put all the ingredients at once, cover the egg with the blender's "foot", turn it on, for 10-15 seconds the blender works in one place, and as soon as an emulsion starts to form, I start moving the blender up- down. The video here shows this principle.


I apologize if I got in the wrong place with my mayonnaise

Interesting, I read, everyone takes a whole egg, but I do it according to the classic recipe, on yolks.

The first time I did it on a whole egg, everything worked out, so I continue to do so.

[Lera-7 Svetlan]

Lera-7 Svetlan, +100
And, as I did the first time on a whole egg, I continue
Elementary mayonnaise, only with mustard should be more careful, if "evil" (we often have "evil", I put it less).

[valushka-s]

valushka-s. Yes, I also put mustard a little over half a teaspoon. The first time I put a whole teaspoon, and even with a pea. Once was enough

Once was enough

And once was enough for me! Now more careful with mustard.
Another time I overdid it with vinegar (for me, something is normal), my son said that something is not quite like mayonnaise. Now everything is adjusted and a delicious mayonnaise comes out.

How I like mayonnaise not to buy, but to cook: 3 minutes and you're done

Added Sunday 03 Jul 2016 08:43 PM

Now more careful with mustard

Somehow from the heart put (at first still) 1 tbsp. l. mustard and bitter mayonnaise turned out. But where ours did not disappear: smeared everything on meat 🔗

Girls, help with advice.
Yesterday I made my first mayonnaise. Hurrah!!! It turned out, Thick, beautiful .... I decided to add vinegar and lemon juice ... And: girl_red: overdid it with acid

now I’m thinking how to save the situation ... Make another batch and add a sour one instead of vinegar? Or is it better not to risk it?

Tell me, pliz, who knows the recipe for mayonnaise to the taste of Olive Sloboda as close as possible?

Girls, share your advice on how to store mayonnaise. Accustomed to the convenience of the package (no need to stain a spoon). I was looking for a container for the sauce, but with a wide neck (for ease of transfer). Didn't meet. But I found this: a dressing bottle. ... Who used it?

how to store mayonnaise

I make mayonnaise in a half-liter glass jar or in a dense plastic glass, and I store them in them, they are with lids, it's convenient. Mayonnaise is often very thick, it is good to take with a spoon.

a! like this Making mayonnaise # 1883 the current uncle somehow knocks the blender hard on the bottom of the can

Please tell me how much power the blender leg should be. I have only 200W and it seems to me that this is too little, I can't get mayonnaise. I did it on yolks, first they beat them and mustard, salt, sugar, and then began to gradually add butter, a white emulsion formed, obviously it was mayonnaise, and suddenly everything became liquid. I think the blender is warming up. I think that for making mayonnaise you need a blender with a power of 600W and above. I'm right?

Honestly, I have never met submersible blenders with such a capacity, at least 400. I'm not sure that this indicator is important for the emulsion.
I myself went through liters of spoiled mayonnaise. Now I do it for one or two.
And all at once (egg, butter, mustard, salt) I load into a glass. The most important thing is that all ingredients are at room temperature. Therefore, I take out the egg for a long time, sometimes the day lays warm)) foot directly on the egg - and voila, ten seconds and a wonderful mayonnaise is ready.Then vinegar tastes.

all at once (egg, butter, mustard, salt) I load into a glass.

I also do the same. I really put the egg out of the refrigerator, I don't get it in advance. Everything turns out This is the same principle as in this video. Only the "leg" does not immediately begin to move up / down, but after a few seconds, when the egg starts to emulsify.

my flakes fall out if the egg is cold. It seems like the process has started, and then bam ...

[Tanya]

my flakes fall out if the egg is cold.

Tanya, but everything is fine with me, there have never been cereals

Then I also have little power

Then I also have little power

Oh, Tanya, I don't even know what it depends on. My blender has a capacity of 700 or 750, I don't remember exactly.

I just already exhausted a lot of oil, until I realized that I was doing wrong. Kesha "raped" her for 40 minutes, beat me with a whisk the mixture drop by drop ...
Through trial and error, I came to the conclusion that with a foot quickly and efficiently ... But - there are nuances))) In my case, this is a cold egg. I put 1 piece, and on the video - two. Maybe that's the case.
I also want to master mayonnaise with milk. I'll leave it in plans for next year

I put 1 piece, and on the video - two

I showed the video how the principle of cooking. And I have my own proportions - 250 ml. butter, 1 egg, 1/2 tsp. sugar, 1/4 tsp. salt, 1/2 tsp. ready-made mustard, 1 tsp. wine vinegar. I also often add 1/4 tsp. dried garlic.