Making mayonnaise

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.

I put all the products cold, and I generally keep a tube of mustard in the freezer, I thaw it slightly, squeeze it out a little and put it back in the freezer.
I make it into mayonnaise in a 700 gram can (720), first squeeze a small lemon for 110-115 g, almost dry (lumps of pulp also go into mayonnaise, except for coarse membranes), two teaspoons with a good slide of ready-made mustard (it does not taste bitter, as opposed to dry), 1 teaspoon of salt and two sugars (a little more is possible if you feel sour), add a little olive oil, if any, break three small or two large eggs, add refined oil to an almost full jar (with immersing the blender, the level will rise slightly) and beat, starting from the bottom (the classic "put our feet on the eggs"). The oil takes about 400-450 ml.
A minute of whipping and a full jar is ready (flipped under the lid) of luxurious thick mayonnaise, which is perfectly preserved due to lemon juice for up to two weeks.
Before, I whipped with a whisk and then dances with tambourines were needed, I had to separate the yolks, withstand the temperature, etc., but with a blender leg everything became much easier.
I have not bought mayonnaise in the store for a long time, as well as bread, cottage cheese, yogurt, now we use all this only homemade.

Nobody tried the planetary rotation harvester?

[Vovan,]

Vovan, Lazerson has a video of him making mayonnaise in such a mixer, explaining the principles of making mayonnaise. I didn't do it myself, but with an ordinary mixer it turns out well on the yolks alone, only for a very long time.

Good day.
Can you please tell me, can you only make mayonnaise with submersible, or can you do that?

[Natalia]

Natalia, I don't see your picture, so I can't understand how it is.

I used to cook mayonnaise according to a recipe from a Soviet cookbook, using a hand mixer, whisk attachments, it always turned out !!!

Added a picture .....

Good day.
Can you please tell me, can you only make mayonnaise with submersible, or can you do that?

You can do that. I only do it for them.

Ira, thank you very much for the information.
It's just that my Brown covered himself up, and the children bought me a mixer without a submersible as a gift (I got the information from my husband), and the children are still encrypted, they want to make a gift by March 8 ...
Now I am calm, so I can make mayonnaise on it, and not only mayonnaise ...

Girls, hello everyone. I found this Temka today, because mayonnaise did not work!

I have been doing it for many years, doing it differently and always for one or two. And today something is wrong. I transferred a dozen eggs, a bottle of butter, but it doesn't go and that's it. I went to the store for another oil. The result is the same. I'll wait until tomorrow and repeat. Well, there never were any misfires

[GTI Tatiana]

GTI Tatiana, and what are you doing? The topic was infa, what they began to do in a glass jar, instead of the usual capacity, and mayonnaise ceased to be obtained. The can has a concave bottom.

[Chamomile]

Chamomile, Chamomile, Olga, I always do it in the same 0.5 liter can. One foot))) Eggs from some chickens and fresh) Just some miracles

[GTI Tatiana]

GTI Tatianathen I don’t know. I have a stationary blender. I don’t do it with my foot.

[Chamomile]

Chamomile, I have a stationary one I also do in it, but sometimes it's lazy to get it)

I have such mayonnaise and it is not stored in the refrigerator for 3 days, it immediately diverges)))

classic "put our feet on the balls"

This is what I read for the first time

sorry girls! many people ask about mayonnaise in a stationary blender.a submersible blender costs from 650 rubles, even the simplest one will be enough for mayonnaise.
and you can also buy such a shovel. cheap, cheerful, easy to clean out the remnants from under the blades

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sometimes small costs make life easier!

The topic was infa, what they began to do in a glass jar, instead of the usual capacity, and mayonnaise ceased to be obtained. The can has a concave bottom

I make in an ordinary glass jar 0.7, store eggs, from the refrigerator, refined sunflower oil of any brand at room temperature. I put all the ingredients at once, even the oil. I beat it with my "foot", start from the bottom of the can, gradually raising the blender and at the end raise and lower it several times. From the very first seconds of whipping, a white emulsion appears (every time I am surprised at this process - it's just a miracle - the eggs just floated in oil and suddenly everything turns white!)
I took different eggs and butter, it always worked out. I can't even imagine why it might not work ?!

Mayonnaise is also always obtained in any container.

I can't understand what was the reason for the failed mayonnaise
A week later I repeated it in the same jar, with the same foot ... Everything went perfectly. There are no more disruptions. I don't know what happened

Girls, tell me! The guests arrived unexpectedly, everything was there for the salad, but there was no mayonnaise ... I remember that I read it - an egg, salt, sugar, rast. butter ... beat. Whisk la, it turned out to be a very thick and "fat" mayonnaise. Everyone liked it, but how to make it more liquid? Water, lim. add juice? You may still have to do. Thank you!

[Natasha]

Natasha, add a little water and beat again.

[strawberry]

strawberry, vinegar or lemon juice. For spiciness, a little mustard, if not added at the beginning. Actually, water is possible, but not interesting.

It can be diluted with either water or sour cream, or add milk. Beat again after adding.

[strawberry]

strawberry, you can also lemon, but then you have to add two or three tablespoons of sugar, - one lemon is very sour. You can take any not very acidic juice without pulp, for example, apple, orange. And it is best to squeeze out a couple of tangerines, and the more sour it is, the more piquant the mayonnaise will turn out. :-)



Svetta, there is also acid, milk will not curdle?



It seems to me that mayonnaise on milk cannot be stored for a long time, even if the milk does not immediately curdle, it will turn sour in the near future.

[Galina]

Galina, nothing ever folds, I do that sometimes. Nothing turns sour, mayonnaise is eaten much faster.

I did in glass. liter jar with an immersion blender, it turned out almost 2/3 of the jar with 500 ml of oil. Added greens. Well, it turned out so thick, I left it on the balcony with the blender attachment. Then, as he was making a drink with an orange-tangerine, he added and interrupted a little juice. Has become thinner and such a pleasant cream color.

The more oil, the thicker the mayonnaise. Eggs liquefy on the way. I did not try to add water and sugar. More mustard and lemon, yum.

Thanks a lot, everyone!!! I don't use mayonnaise, but mine ... I had to figure it out quickly, so I couldn't reread the topic. I will do it for my own people, and I will give it to them, so I will take into account all the advice with gratitude