Making mayonnaise

what can I say .. lack of result is also a result thanks for your experience
well, apparently mayonnaise is contraindicated for children

I also think I wasted my time.
You are welcome .

I also think I wasted my time.
You are welcome .

Thank you for the work done. Since it is impossible without raw eggs, we will bake the meat with mayonnaise. Today I made chicken kebab with mayonnaise (according to your recipe on quail eggs) marinade. My daughter ate with pleasure Well, and we, of course

What can I say, smart ones learn from the mistakes of others, and we .. ourselves with a mustache sarshenno accidentally were unclaimed 3 boiled yolks. therefore, a heroic (solely in its senselessness) attempt was made to make mayonnaise, the yolks, mustard and pickle from pickled cucumbers went to the blender and a little later oil was added to them, at first the mass began to thicken and apparently it was necessary to stop at this because after adding the remaining butter (only 250 ml), as a result, we got an oil in which droplets of mayonnaise floated, and then everything was as usual - I drove this hellish mixture into a raw egg and voila! the mayonnaise is ready - and the taste is closer to the store

Yeah, raw egg mayonnaise is a cruuuto

And yesterday I made mayonnaise for the third time, and it turned out so thick, I didn't add some water in vain, today I could not interfere with the salad. The first two times it was much thinner. And what does the final density depend on?

[aynat]

aynat , I always get very, very thick mayonnaise. Only dilute with water.
It means that you have already "filled your hand", and the mayonnaise is better emulsified.

[Qween]

Qween
thank you for your hard work
I got mayonnaise for the first time in my life.
After two unsuccessful attempts, I abandoned this business, and then I saw your "lazy" version and caught fire again.
True, according to the quick option, for some reason I failed, it seems that the process started at first, but then the mayonnaise once ... and stratified
Maybe I started to lift the blender up early, it just seemed to me that it had already started to heat up and I wanted to rush the process.
I put everything aside, exhaled deeply, let the blender cool and cooled down myself, took a new batch of eggs and, according to the first option, slowly, brought the matter to the end.
The mayonnaise turned out to be wonderful, tender and tasty.
But "lazy" does not give me rest. I will definitely try to repeat it, perhaps here just skill is needed.
And I also wanted to ask, is 500 W power enough? And yet, I have now revised your photos and found that I have a blender of a slightly different design. I have Brown, and his bottom is not even, but so wavy, chtoli, so they can't completely cover up the yolks, they constantly creep out, maybe this is the problem?

[anka]

anka , to health.

I, too, yolks or eggs "crawl" around the edges, it's okay. This is even better - the oil will not enter the process ahead of time.

500W is more than enough power.

The "lazy" mayonnaise has stratified because the blender is pulled up too early. And when you are already pulling up, then you need to do it leisurely, smoothly, grabbing a little oil: you grabbed it, held it a little (everything mixed tightly), then pull it further.

Do not rush, "fill your hand", feel the process. Everything will definitely work out, it is, in fact, very easy.

[Qween]

Qween , thank you very much for your reply.
Indeed, here you need to "fill your hand", but the result is worth it, I will train
And as I understand it, homemade mayonnaise can also be used when baking, should it not stratify from heat treatment?

[anka]

anka , when baked, homemade mayonnaise behaves perfectly. Does not delaminate.

Thanks again

[Qween]

Qween, and a huge thank you from our family!

I did it with quail eggs - it worked out very well.

The only thing today on the yolks, I see, I hurried, and he exfoliated. I put it in the refrigerator for now (I hope nothing will happen to him there). , tomorrow I'll try to reanimate. Now I have no strength to go to the kitchen.

[Elena c @]

Elena c @, to health
And fix the stratified mayonnaise, do not hesitate

Lately I've been whipping mayonnaise from a whole egg - nothing has stratified yet. (y) Previously, when I cooked on the yolks alone, it happened to flake.

Thank you all for the information that mayonnaise can be saved on a whole (with protein) egg, you saved me from hysteria. She began to whip mayonnaise traditionally with yolks, stratified somewhere in half the volume of oil, took a new yolk and began to restore, stratified again, I and the blender were already running out of strength, I decided to re-read Temko again, then I came across information about the whole egg. I went to save the product for the third time, and lo and behold, it worked !! True, I also changed the "blender" attachment to the "whisk" on the blender, maybe it also helped ...

True, I also changed the "blender" attachment to the "whisk" on the blender, maybe it also helped ...

Most likely, the "whisk" has nothing to do with it. Mayonnaise also stratifies on some yolks. I have already stopped fluttering and am doing it on a whole egg.

[Qween]

Qween, thanks for the recipe, great mayonnaise turned out ...
Whisk (whisk) whipped, in the bowl of the combine, though half an hour, was ready earlier, but remembering the story with butter, he insured himself ...

[Pakat]

Pakat , oh-oh-oh, making mayonnaise for 30 minutes is a heroic act, no less heroic than churning butter from your local sour cream.

On your health, I am glad that everything worked out for you.

Donchanka it looks like you ended up with mayonnaise because of a whole egg.

During the fast, I also experimented with mayonnaise, I took starch as a basis, brewed it, such a thick jelly, added part of a cube of dry chicken broth, and so on. At the beginning of the topic, I'm sorry, I don't remember who advised. It turned out super, my husband was a great conservative and was pleased with that.

[Qween]

Qween, turned the combine, not myself ...

[Gel]

Gel , about starch, this is probably my post you read RIGHT HERE ?

Have you tried to bake such mayonnaise in the oven?

Yes, I just read it yesterday, I didn't try to bake it, so they ate it. Yes, I think nothing will happen to it when baking, starch is the same thickener, in each mayonnaise can there are thickeners-stabilizers.

So I made mayonnaise)))) Yellow-yellow ... Eggs from domestic chickens, the freshest (I looked at the film inside the shell, as Tortyzhka taught). Oil approx. 150 ml. I tried it - apple cider vinegar is felt quite strongly, and the thickness is really worth a spoon! I broke another whole egg, mixed it, added a little more oil - that's it! Chilled for the final tasting

Lina, what about the film? please enlighten

[lina]

lina , that's good, what happened!

Let me also tell you how I check eggs for freshness, but without breaking them.
I take a glass of water and put an egg in it. If the egg sinks, and the sharp end rests against the bottom of the glass, then this is the freshest egg, and the closer to the surface of the water the egg "hangs", the less fresh it is. And if the egg is already "emerging" from the water, then it is already completely stale.

[lina]

lina , that's good, what happened!

Let me also tell you how I check eggs for freshness, but without breaking them.
I take a glass of water and put an egg in it. If the egg sinks, and the sharp end rests against the bottom of the glass, then this is the freshest egg, and the closer to the surface of the water the egg "hangs", the less fresh it is. And if the egg is already "emerging" from the water, then it is already completely stale.

Live and learn. Thanks for the tip.

[lina]

lina, try lemon juice instead of vinegar. My husband has heartburn from classic realmayonnaise precisely because of the vinegar, but homemade with lemon juice goes "with a bang!"

[ABOUT EGGS]

Brought a quote here.

ABOUT EGGS
Indeed, when working with eggs, there is a foreign smell, but it is not irritating, but simply a "product smell". Without considering the questions of the pathology of smell, consider other options, why an unpleasant smell.
The smell can be from 2 sources: dirt and the beginning of the aging process.
1. Dirt. The eggshell is permeated with pores, and the protein easily absorbs odors from the outside. Therefore, we NEVER buy dirty eggs to save money (in droppings, in the blood, in the remains of compound feed). My house is obligatory. According to the SanPiN standards, the egg must undergo an hour and a half treatment: in the first bath it will soak and wash for 30 minutes, in the second bath for 30 minutes it is disinfected in a solution, in the third bath it is washed in clean water. Then it dries up and enters the egg beater. It is because of this time-consuming process that almost all confectionery and cookery have switched to powdered eggs and ready-made confectionery mixtures.
At home, we can shorten the procedure. In my opinion, it is enough to rinse thoroughly under running water and put to dry (or wipe with disposable towels). Particularly scrupulous, you can add soaking in a pink solution of potassium permanganate for 15-30 minutes.

2. Stale eggs. Well, I won't talk about the marking - everyone knows about C0, C1, C2 ... Another thing is that this C1 is sold for 3 weeks
We break the egg and look from the inside at the blunt end. There is such a film called puga. So, if it is 1 kopeck in size (of the current sample), then you have an absolutely fresh egg (a day or two), if as 10 kopecks, it is already 4-6 days old. If it’s like five rubles, it’s better not to use it in baking at all, then you don’t get poisoned, but the smell will already be there (if your nose is not particularly sensitive, don’t catch it) and the eggs will go off badly. The puga will increase in proportion to the shelf life completely regardless of how and where the eggs were stored. so the method is absolutely objective, you can trust him! Thick protein can indicate the freshness of the egg. which is poorly separated from the yolk. If, after breaking, the squirrels SPILL directly from the shell, and do not SPLASH in a thick lump, do not expect a lush mass either.

Qween, I usually check this way too - when I don’t know at all how fresh it is (more often than not).

[Lyulyok]

Lyulyok , you are welcome .

In fact, my principle of checking eggs for freshness works in the same way as the method of our beloved Cakes... Namely: by the amount of air at the blunt end of the egg, its freshness is determined.
You just usually need to know if the egg is fresh before breaking it.

I wish everyone fresh, delicious mayonnaise.

And today mayonnaise did not work out for me THREE TIMES The reason remained a mystery to me - all the usual ingredients, and in the end, eggnog. The precipitate did not fall out, the liquid is homogeneous, but for some reason emulsification did not occur. Well, one more time can somehow be explained, but 3

[kava]

kavaI think you started to lift the blender up early. Unless, of course, you were making "lazy" mayonnaise. Apparently, your day is not "mayonnaise".

I continue to translate products I changed oil, vinegar, eggs from different manufacturers, including homemade ones - a complete failure. I tried it from a whole egg and from some yolks - a liquid eggnog. (n) I don't understand what's the matter .................... .....

[kava]

kava, try adding at least half a teaspoon of ready-made natural mustard to the yolks (this is closer to the Provencal sauce), salt, sugar, mix it all together, let it dissolve, and only then start adding oil. Mustard is an emulsifier.

Girls, I do not believe in zabobon, but this is mysticism - mayonnaise is no longer produced at all. Liquid eggnog and that's it. I take 1 whole egg, 1/2 tsp. dry mustard powder (or prepared mustard), 1/2 tsp. salt and begin to beat. When everything is mixed, I begin to pour in oil in a thin stream. Earlier at this stage mayonnaise began to form, but now this suspension is stirred, but does not thicken. At the very end, I added about 1 tbsp. l.wine vinegar and then the mayonnaise became thinner and whiter. Help, pliiz!

[kava]

kava

this is yeah ... the obvious - the incredible.
I would also like to know how to help ... If everything has already been replaced, then it remains to assume that something could have happened to the blender itself (or what do you use there?). Maybe it overheats a lot, and therefore the entire mass remains liquid?
Well, I can also write down my proportions, where I stopped and filled my hand (I do it in a lazy way):
I throw in a mug 2 tsp. ready-made mustard of two varieties (Bavarian and Russian), 1 egg, 2/3 tsp. salt, 1 tsp. balsamic vinegar, I quickly mix this thing with the "foot" of an immersion blender, leave the "leg" in a container and pour 200 ml of sunflower-olive oil into it. Slowly I stretch my leg. And that's all. Pah-pah-pah, there were no punctures.

I whisk the mayonnaise for a long time so that it thickens well (at least 5-7), but I don't have it submerged.

I whisk the mayonnaise for a long time so that it thickens well (at least 5-7), but I don't have it submerged.

My submersible is so thick that I have to dilute it with water at the very end.

And my mayonnaise only turns out on yolks, I tried it on an egg, well, it doesn't whip and that's it, some kind of liquid crap.

And my mayonnaise only turns out on yolks, I tried it on an egg, well, it doesn't whip and that's it, some kind of liquid crap.

here's the hilarity. And I don't want to get thick on some yolks, only with a whole egg.

This set for sauces and mayonnaise on sale, 10 in total ...

What should we make mayonnaise ...

Packat, and what is written on the bottles? recipes for sauces with proportions?

[Chantal]

Chantal , this is a recipe book in a hamazine, on sale, it costs 10 of our rubles, the bottles are small, 250-300 grams, I put in a whisk, beat it for 1 time, fresh ...
Found in flyers - catalog, for this week - pages 34-35, lower left corner ...
🔗

[Pakat]

Pakat, why tease, there is still a lot of all sorts of things, only there is no opportunity to buy it.

[kava]

kava, well this is, for whom how ...
And you go there, write it down, and then look in the outskirts ...

kava, I think it's all about the oil. What did you use - analyze. Maybe you used different oils. For a long time I got carried away with making mayonnaise at home, all the time it worked out without question, but somehow I bought another oil and decided to make mayonnaise and I didn't manage to do anything, although I could fry on it. And for the preparation of mayonnaise, I returned to the first option and everything worked out.

Girls, I read somewhere that an egg for mayonnaise should be at room temperature, and vegetable oil should be chilled. If I get a mogul, I beat the egg and vinegar again and add the failed mayonnaise in a thin trickle. There were no punctures yet. A very delicate mayonnaise is obtained if you take boiled yolk instead of mustard.

As it turned out empirically the other day, yolks from the freezer, which remain after all kinds of meringues, biscuits, protein creams, are great for mayonnaise.

Dear forum users!
I have a recipe for making mayonnaise in the instructions for the Bosch combine:
2 eggs
2 tsp mustard
1/4 l of vegetable oil
2 tbsp. l. lemon juice or table vinegar
a pinch of salt
pinch of sugar
I wanted to try to do it. Maybe someone has already tried it, what happened? Maybe you know other recipes?
It always seemed to me that you need to use only proteins, but here the eggs are whole. It is not clear which mustard to take: I have in seeds and in a tube, which is better.
Should the prepared mayonnaise be infused in the refrigerator, for example, for several hours, how long does it have a shelf life ...

Kseny, the topic about mayonnaise on the site is very good.
But even before I got acquainted with the site (and even now sometimes) I made mayonnaise from the instructions for BOSH exactly as you wrote. Mayonnaise always came out good. She took whole eggs. Any mustard in tubes to taste.It is stored in our refrigerator until we eat it, on average a week.