Making mayonnaise

Finally I got here. I will study.
I found a very interesting article on the Internet about mayonnaise.
Here is the link for anyone interested
🔗
I was even more surprised by the recipe for mayonnaise on boiled yolks
🔗
I went to cook mayonnaise on raw yolks.

Complete failure!
Liquid eggnog ... what to throw away?
Or can it be saved?
In general, it is better to beat at what speed: small or large?
In the instructions it is written at 4 speeds, somewhere I read that on small
When I started to add the oil with a spoon at the beginning, it seemed to be thickening, when in a thin stream, the failure, probably happened too quickly, because of this.

Don't throw it away.
Beat another yolk in a separate bowl and spoon into it with your eggnog. You will succeed

I'll try now, thanks. Do you need to beat it in a clean bowl? Which speed is better?

Should this eggnog be added drop by drop?

[Kseny]

Kseny, but no hand blender?

no

I prepare mayonnaise using a conventional mixer - at low speeds, because the goal is not to whip the mixture, but to mix very evenly.

Nothing came of it.
What's wrong? Can do on a whole egg, as written in the instructions for the mixer? Not everything is as simple as it seemed.

[Kseny]

Kseny ! What exactly is wrong? I always get mayonnaise. As far as I understand, the density depends on the amount of oil. I make from a mixture of different oils, the only thing is that a lot of olive oil does not improve the taste. The most delicious of a mixture of refined sunflower and grape seed oil.

There was no mass at all. At the initial stage, it looks like curdled milk. As a result - these lumps and butter separately.
I did it in a Bosch blender. I read here there is a recipe for the lazy, when everything can be whipped at once, I doubt whether it will be possible in my case, even if nothing came of the gradual addition of butter.
Or, in the case of a blender, you need to take the whole egg (and not just the yolks).

Kseny, I didn't succeed on the yolks either, but with a whole egg - it's easy!

Tomorrow I will try using a whole egg. And drip oil gently.

[Kseny]

Kseny
I am making lazy mayonnaise (thanks a lot to Qween) with a hand blender. I’ve already gotten so much that I spend about three minutes on the whole process. I quickly left all the ingredients - from the refrigerator (a couple of minutes) and beat at maximum speed (less than a minute). TTT, while there were no punctures. It's not easy, it's very simple. Good luck.

I make it out of a whole egg - it never folds (I pour it thinly at first, but not drop by drop, and then as it comes out). There was a period when mayonnaise did not work at all - I changed butter, eggs, took dry mustard and ready-made. But it did not "curl up", did not exfoliate, but there was a liquid that did not want to thicken. And then one day it began to work again in a matter of minutes.

Kseny, in the instructions for the BOSCH combine it is written to mix everything except oil at the second speed for a few minutes, and then switch to the fourth and gradually pour the oil in a thin stream ... until the mixture is emulsified into mayonnaise. Do you do that ??? I always succeed with this recipe.

Kseny, give an exact recipe for what you are doing and how. I always worked with an ordinary mixer according to a recipe close to GOST (pah-pah-pah).

[isin]

Girls, this is awful! Again, nothing came of it.
I followed Bosch's instructions and took the Qween recipe
She shaken the egg, added salt, a pinch of sugar, mustard, lemon juice, shaken more. I measured the oil into a glass.
I switched to speed 4, began to add oil, pour it in a little bit - with a small spoon. Because the last time I did it on yolk and poured it in a stream straight from the glass, when nothing came out, I thought that I had poured oil too quickly.
I reread the whole topic and decided to do it on a whole egg and add a little oil at a time. But again, a complete failure.
Here is a photo, if visible

isinHow long does it take you to make mayonnaise in Boch? How should you pour oil, when?

Kseny, I'm shocked why you can't do it ???
let's in order:
1) - I put 2 eggs in a blender (I take them straight from the refrigerator and just break them into a blender glass)
- 2 tbsp. spoons of mustard (I take the store in a tube) tried different.
-2 tbsp. l vinegar (regular)
- a bit of salt, a bit of sugar
2) I put the blender on the food processor, cover it with a lid, turn on the second speed and mix all these components on it for 5-10 seconds.
3) I switch the combine to the 4th speed and start pouring oil in a thin stream through the hole in the lid. I pour in gradually. At a certain stage, the mass begins to emulsify. You can even hear it by sound, the blender interferes in a different way. Mixing the oil at the fourth speed takes about 2-3 minutes. So that is all!
I wrote everything in as much detail as I could ... I don’t know what could be your reason: (I did it the first time ... And did you always use the same eggs? Maybe they’re the problem? What mustard did you take? I don't know what could be the matter

I only did two times and both failed. I took mustard grains (previously resin). Could it really be her?
Do you continuously pour oil directly from the glass? What trickle? Very thin? Probably I'm pouring the oil incorrectly ... I wish I could see it right on the video.

What should I do with this slurry now? I still have it in the refrigerator from the first time ...

Try to take regular mustard from the store, some "homemade" "not spicy", etc.
I pour oil in an ordinary thin stream, the thinner the better, but sometimes it's too lazy to try :) unfortunately I don't have a video :(

Another question, what kind of vinegar do you have?

isin. thanks for the support!
If I now take a new egg, add everything as it should (spices) and add this slurry, will it work, or do I need new oil?
I used lemon juice.

I have not tried it, but it seems in this thread many times they wrote that as you want to do it should work out.
I looked for a video on the Internet about making mayonnaise and found only one. I can't say that I liked it, but you might find something useful ...: 🔗

[Kseny]

Kseny, change the order. Mix yolks (or eggs) with salt, sugar, finished mustard, let salt and sugar dissolve. And do not whip "white", namely mix this mixture (ie, do not saturate with air bubbles). Then start pouring in the oil. Add lemon juice when the mayonnaise is almost ready.

I watched the video. The presentation of the material is of course specific
But here's what interested me, all the spices are added at the end. Allegedly, at the initial stage, they can spoil the emulsion.
It also confuses me that in a blender it is whipped somehow in jerks, splashes, this is normal. I already doubt whether it needs to be done in a blender? The jet of oil is very solid. I did this the first time

It also confuses me that in a blender it is whipped somehow in jerks, splashes, this is normal. I already doubt whether it needs to be done in a blender? The jet of oil is very solid. I did this the first time

It's not entirely clear what does it mean by jerks? always like this?
His oil stream is normal, I pour about the same. I was interested in the video that he added vinegar at the end And I always did it right away ...

At the expense of jerks, I don’t know, I probably didn’t put it that way, or simply because this whole slurry gurgles at 4 speeds, it seems to me so

here is a quote from the GOST recipe:

Vegetable oil is gradually poured into the pounded raw yolks with salt, sugar and mustard in a thin stream with continuous one-sided stirring.When the oil combines with the yolks and the mixture turns into a thick, homogeneous mass, pour in vinegar ...

While the bread is baking, I want to try to make it again. I'll take the mustard in a tube, add the lemon at the end (or is it better vinegar?).
Question: Better on a whole egg or yolks. How much to put?
In the video, oil is poured by eye. Or is it obligatory 250 g per 1 egg?

Cool Thanks Rina72! Now I will also add vinegar last, although it turned out well right away, but maybe it will be even better ...

Kseny, do you have a BOSCH combine? I have a BOSH MUM46 like this 🔗
Is your blender assembled correctly? is everything all right there?

Yes, I have the same. Probably it should be assembled correctly.

I beat evenly and there are no jerks. Small jerks appear at the end when the mass has already emulsified.

Kseny, I did it with lemon juice and vinegar, and it was so good. Oil can be less, but not much. It's just that when you get mayonnaise more than once, you will see by eye how much oil you need ...
If I were you, I would now take one egg and add the already failed mass. Sorry for so many products :(

The unsuccessful mass was poured out because I tried to revive yesterday in vain.
I'd better try again.
I just don't know how and on what

Kseny, try it ... good luck! I'm waiting for the result @ If it doesn't work out again, I'll go to my parents tomorrow for a video camera I'll shoot the process. I really want to do it !!!

Thank you! I hope that I will succeed, that I am no exception. I learned how to bake bread, and then mayonnaise

[Kseny]

Ksenydo not throw away so many products. If the mass cannot be reanimated, then heat it, the yolks will curl up and it will be possible to drain the oil, which I would, for example, put on frying.

Mustard (not powder, but ready-made) and egg yolks are emulsifying substances. But ... the mustard must be real, and not the parody sauces that are crammed into store shelves.

About lemon juice and vinegar. I began to prepare mayonnaise for my husband only with lemon juice (my husband had heartburn from vinegar, but I "slipped" past the apple cider).

[I took mustard grains (previously resin). Could it really be her?]

I only did two times and both failed. I took mustard grains (previously resin). Could it really be her?Do you continuously pour oil directly from the glass? What trickle? Very thin? Probably I'm pouring the oil incorrectly ... I wish I could see it right on the video.

Mustard is needed not by seeds and not ground, but ready-made .. And it is better to make it yourself from mustard powder, it turns out cheap and cheerful in the literal sense ..... like in a dining room. it's impossible to sniff

What kind of oil do you use? Maybe I have a problem with the oil? I took the Zateya oil, read it on the can: refined, deodorized premium brands.
just ruined 2 yolks and a glass of butter again
and a teaspoon of prepared mustard. I put this hellish mixture in the refrigerator.
Or my hands are growing out of the wrong place ...
Okay, the morning is wiser than the evening.

[powder]

I also made mayonnaise with Zateya butter, only with an immersion blender (in a lazy way, you don't bother with a trickle there). I took mustard powder, it always worked, only once there was a puncture - when I tried it on some yolks, but I managed to "reanimate" with an egg.

Girls, you will not believe, in front of my eyes, with a slight movement of his hand, my husband made 2 types of mayonnaise: on an egg and on yolks.
The only caveat, the spices were added at the end (by eye) and there was another oil.
Either there was a problem in the order of the spices, or in the oil, or in me.
He said that next time he would do it in the oil that I tormented

Kseny, it happens. I still have not learned to bake all sorts of yeast pies-rolls in the oven, and now I'm spoiling Dnieper rolls. Either it's in the oven, or in the recipes, or in me

Kseny, congratulations. Now your husband will definitely teach you :)))

Rina72, I also did not get buns and pies in the oven. Have you tried this recipe? https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=18396.0
I only succeeded in it :)

[isin]

isin, thanks, I will definitely try

Kseny, congratulations. Now your husband will definitely teach you :)))

That's for sure. But for the time being I stand on the sidelines as an observer and also an advisor (as without it). In general, I lead the process, as they say.
Mayonnaise tastes just divine
Now only home.

Congratulations on the victory !!!

Congratulations on the victory !!!

Thank you! It turned out that the problem was in the oil, not in me
Why the Zateya oil was not suitable for these purposes, I do not know why. Now I will be very careful in choosing oils for mayonnaise, only proven ones. I think the end result (the quality of the mayonnaise) is more dependent on the oil.
Once again, many thanks to everyone

Kseny, you can and I'll put in my 5 kopecks. The egg in mayonnaise should be at room temperature and the vegetable oil should be chilled. I add mustard in powder form. I beat at low speed, and only at the end I turn on the maximum.
And if you add boiled yolk instead of mustard - a very delicate mayonnaise.
Good luck!

ikko4ka, how is this implemented in practice? Store the oil in the refrigerator? Doesn't it get cold quickly?
Mayonnaise with oil "Zlato" turned out without observing the temperature regime: the eggs were immediately from the refrigerator, and the butter was at room temperature.
I wonder if there is still any difference: in taste, consistency, properties? Maybe you were comparing?
I am not used to storing butter in the refrigerator. I haven’t even gotten around to checking the quality of the olive oil (for this it needs to be placed in the refrigerator).
At the expense of boiled yolks, that's interesting. In one article I read that mayonnaise can be made with boiled yolks alone. When I fix the result of preparing mayonnaise in the standard way, I will try it on boiled yolks.