Making mayonnaise

lana7386, you need to click on the big arrow in the middle of the picture

[Gypsy]

lana7386, you need to click on the big arrow in the middle of the picture

I thought it was a step by step video, but it's a short Overlay of your text, Gypsy, the picture was given the result! Thank you Mayonnaise turned out to be a pro - feast for the eyes And I continue to watch and taste my mayonnaise, I want to determine its expiration date, if I survive after testing

home step by step

[Gypsy]

home step by step

Thank you for the video

I always cooked mayonnaise only on yolks and thought that otherwise nothing would work. Now I have another recipe for Mayonnaise on cottage cheese. Haven't tried it yet.
Now, if I may, one question, Gypsy
In the final step of making mayonnaise from a jar with a blue lid, was one teaspoon of ginger paste added or what was it?

In the final step of making mayonnaise from a jar with a blue lid, was one teaspoon of ginger paste added or what was it?

It was regular crushed garlic

[Wildebeest]

Wildebeest
And you were not mistaken with the amount of milk? 150 ml? Not 300 ml?
P.S. Oh, I beg your pardon, sclerosis ... I do it myself ...

[Gypsy]

It was regular crushed garlic.

Thanks for the translation,Gypsy Now I remember that on the label you could see a head of garlic, but I saw a ginger root

LenaV07
No, I was not mistaken. I pour 300 ml of vegetable oil and 150 ml of milk at room temperature into a container.
Sometimes I make 150 ml of butter and 75 ml of milk.

Girls. Yesterday I made mayonnaise without eggs. I cooked in a chopper from a blender. It turned out right away. I put in the dry mustard, but it is better to put the ready-made mustard, it will be tastier. Slightly different in taste, we will work on improving ...

[Boiled yolk mayonnaise]

Ladies, somewhere in the network I met material about mayonnaise, but, unfortunately, I can't find it. And the little article is good: about what mayonnaise is and why you shouldn't be afraid to make it. I will try in my own words, if I confuse something in terms, excuse me, correct, the main thing is to understand the principle, then everything will work out!
Mayonnaise is made by mixing two seemingly water-insoluble media. this is called emulsification. the oil breaks up into small balls, which, in turn, are enveloped in an egg. that's why it is easier to make mayonnaise with a submersible blender - it kind of cuts the butter. and if done with a mixer, then you need to add oil drop by drop, otherwise it will not break into balls and the emulsion will not work.
it takes me 30-40 seconds to make mayonnaise. I do not bother in a glass for a leg (hand blender), I drive an egg, pour oil on top, add salt, sugar, vinegar or lim. the juice. I lower my leg and slowly pull up. that's it, the mayonnaise is ready :) The only condition that I try to observe is that all products are at the same room temperature. although my girlfriend does not always comply with it, but mayonnaise always turns out.
if we summarize the above, it will turn out something like this: whoever has a submersible blender, he with mayonnaise in 30 seconds. always!
a couple more remarks: the density of the mayonnaise depends on the amount of oil. if it is very thick, add water to the desired consistency. color depends on oil and add. ingredients. Now I'm thinking how to make black mayonnaise?
Well, something like this...
most importantly, do not be afraid! the devil is not so terrible as his baby :)
yes, I also found it on the Internet. For those who are afraid of salmonella, I think it will also come in handy.
Boiled yolk mayonnaise
4 eggs,
1 tsp, salt,
1 liter cold water
0.5 tsp salt,
1 tsp Sahara
sunflower oil - from 400 ml and more;
1 tbsp. l vinegar 9%
mustard or horseradish with beets - optional.
Boil eggs, slightly salting water. Cook over high heat for exactly 10 minutes.(the yolks should be soft!). Put the yolks in a bowl, carefully separating them from the proteins with a teaspoon. Grind the yolks with salt and sugar. Pour in oil, vinegar, stir with a spoon and beat with a blender. Adding mustard will add a spice to the mayonnaise, and horseradish will add a beautiful pink hue.

I don't have an immersion blender, but there is a blender in the combine (it's not convenient to add oil, you need to open it), now I realized that the knives are trying so hard, so now I'm not afraid of mayonnaise, a couple of minutes - and it's done (I add butter in several passes, not entirely tried). When I tried it with a mixer, it also works, but it's more confusing, I agree

[Boiled yolk mayonnaise]

Boiled yolk mayonnaise
4 eggs,
1 tsp, salt,
1 liter cold water
0.5 tsp salt,
1 tsp Sahara
sunflower oil - from 400 ml and more;
1 tbsp. l vinegar 9%
mustard or horseradish with beets - optional.
Boil eggs, slightly salting water. Cook over high heat for exactly 10 minutes. (the yolks should be soft!). Put the yolks in a bowl, carefully separating them from the proteins with a teaspoon. Grind the yolks with salt and sugar. Pour in oil, vinegar, stir with a spoon and beat with a blender.

Girls, did on boiled yolks - did not come out. Who does it?

Girls, did on boiled yolks - did not come out. Who does it?

Is 1 liter of cold water in the recipe indicated for boiling eggs?
Today is the 8th day as I experience egg-free mayonnaise for the period of use. The test passed The week can be safely stored in the refrigerator
Tomorrow I will try to cook on boiled yolks

[MZhK]

Here is my egg-free mayonnaise:



Pets appreciated! Super high-speed recipe ... everything about everything, it took about 5 minutes, or maybe even less. Made on refined vegetable oil "Sloboda" with the addition of 30 ml. lemon juice and 2 tbsp. l. "Russian" mustard (ready from MZhK). It turned out sooo thick and tasty (from the words of home-made) mayonnaise!

Is 1 liter of cold water in the recipe indicated for boiling eggs?

I understand that ... They wanted to confuse us on purpose ...

[ikko4ka]

I understand that ... They wanted to confuse us on purpose ...

And what didn't work outikko4ka?

Is it really so important to boil 4 eggs in 1 liter of water?
And if you boil eggs in an egg boiler or in some other device for steam?

[ikko4ka]

do good to people and throw it into the water!
ikko4ka , tell me how you did
recipe from somewhere on the net. I cut the text to the maximum, but did not touch the composition.
I think it doesn't matter, the author probably just forgot to indicate in the recipe a luminous saucepan for a full parade.

Is it really so important to boil 4 eggs in 1 liter of water?
And if you boil eggs in an egg boiler or in some other device for steam?

I thought, maybe the author, indicating the amount of water, strong fire and time, wanted to suggest how to boil a soft-boiled egg? Likely

[ikko4ka]

Girls, did on boiled yolks - did not come out. Who does it?

ikko4ka, I got Mayonnaise on boiled yolks
The grandson will come from school, I will present a photo report (we photograph him with a mobile phone).
Now I will describe the process: 1) I boiled 4 eggs in 1 liter of cold water ( sweetka ) over high heat for 10 minutes;
2) chilled the eggs in the hall. water quickly (they can, otherwise, "cook" and took out the yolks carefully, however, a little bit of protein got into it (this did not stop me!);
3) helped me video plot from gypsies in further work: I added 1 hour to the glass from the blender to the yolks. l. mustard + 0.5 tsp. l. salt + 2 caps from a bottle of lemon juice oil + 1 cap of rast. raff oils. and deodor. ... Began to shoot down - 2min .;
4) 250ml plant oil poured in gradually without stopping to churn. The mayonnaise formed thick after 3-4 minutes. Worked at max. the speed of the blender by moving the stem up and down slowly. I have a blender Bosch 450 w
All

🔗
This is mayonnaise on boiled yolks. Output: 500ml

[ikko4ka]

ikko4ka, I got Mayonnaise on boiled yolks

Lana, thanks for the detailed report. I think my mistake was in the eggs-digested, and therefore the yolks did not break into a homogeneous mass, but were, as it were, lumps.

[natamylove]

natamylove, thanks for the recipe, no eggs,
fast and unblemished ...

For the sample I took half a portion:
75 ml milk 2%, straight from the refrigerator
150 ml plant. vegetable oil
0.5 tsp mustard powder
0.5 tsp mustard seeds
0.5 tsp garlic granules
0.5 tsp lemon juice
0,5 h. l. salt (or to taste)

Well, then, as it is written, it whipped up in 30 seconds, very quickly, only forgot to halve the salt, it turned out a little salty ...
It's much longer with eggs and not so tasty ...

[Pakat]

Pakat
But for lovers of mayonnaise and not only ..

Mayonnaise without eggs turns ..... turns it is ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=24514.0
Sweet girls all here !!!!!

Qween, I am grateful! Thanks for the science and delicious mayonnaise !!! Made according to your recipe from 4 pages on quail eggs. Very easy, fast and delicious !!! Only my half-liter beer mug replaced the glass from the blender and I diluted mayonnaise with 50 ml of water at the end, or even cut it with a knife.
Before that, there was an unsuccessful cooking experience (it turned out delicious, but liquid), and after your master class everything is fine !!!
Thank you

[rsvek]

rsvek , to your health!

[Pakat]

Girls and Pakat, sorry for the indiscreet question.
Is mayone with milk friendly with all dishes? I mean - for the stomach. For example, mayonnaise with milk and salad with fresh vegetables, etc.

And in what dishes have you already put such mayonnaise.
It is very desirable to cook with milk too.

I baked the meat ...
and put it in borschik

and I was going to do without eggs for Olivier. as I usually like to put half mayonnaise and half sour cream into it

[natamylove]

natamylove , Nutella is just a delight!
and no one tried to make mayonnaise with soy milk?

And in what dishes have you already put such mayonnaise.
It is very desirable to cook with milk too.

I dressed kohlrabi and apple salad, Moscow salad with fresh cucumber. (y) Added to bread dough. It's ok

[lana7386]

lana7386 , your dishes are exactly what I'm interested in.

Girls, what if nutella is made not with milk + cocoa powder, but with a strong cocoa drink. I will do so. I think the taste will be richer.

[lana7386]

lana7386 , your dishes are exactly what I'm interested in.

Girls, what if nutella is made not with milk + cocoa powder, but with a strong cocoa drink. I will do so. I think the taste will be richer.

I have a complete perception of milk I don't drink milk when melon is on the menu. In my opinion, mayonnaise is not
milk. But if you are allergic to milk, then ... be careful

I take milk well, I'm just worried about how it combines with some products such as pickles in a salad.

I take milk well, I'm just worried about how it combines with some products such as pickles in a salad.

A family of a 12-year-old child and 3 adults tolerates this mayonnaise in salads with fresh and canned vegetables perfectly. I wish you too, because it is very good mayonnaise without eggs. This time I seasoned it with Spicy Dijon Mustard and Lim. juice. How delicious it turned out

I dressed Caesar salad with this mayonnaise without eggs, adding mustard with grains, Russian salad, vinaigrette, borscht, herring under a fur coat.
If there are no problems with the gastrointestinal tract, then it can be used everywhere.

Thank you girls! I will definitely make such a mayonnaise, and unsubscribe.

Is it stored as usual?

[Qween]

Qween
Such mayonnaise is stored in the refrigerator for up to 10 days, but sometimes I make half a portion of milk and butter, it turns out about 250 ml, it is better to make it fresh, especially since it takes very little time to prepare it.

[Wildebeest]

Wildebeest , excellent shelf life!
I will probably try to put the mustard in right away, before whipping.

[Wildebeest]

Wildebeest , excellent shelf life!
I will probably try to put the mustard in right away, before whipping.

I put the mustard before whipping, according to the advice of the video from gypsies , but the juice is lim. after adding, I did not risk pouring it into milk

Yeah, I wouldn't risk lemon juice in milk either.

- Mix milk and butter in a whisk.
- Add salt and mustard.
- Whisk the mixture with a blender until it starts to emulsify.
- Add vinegar, beat until thick, season to taste.

And the recipe says so, first salt and mustard, and then acid, I did it with vinegar and lim. juice, with juice I liked it better.

Today I made Olivier (cut with Boshik-cube) and seasoned with mayonnaise without eggs. No difference in taste at all. By the way, I didn't add lemon juice to mayonnaise, but grape vinegar.

And the recipe says so, first salt and mustard, and then acid, I did it both with vinegar and with lim. juice, with juice I liked it better.

I rely on the video of making mayonnaise on eggs, I myself did it on boiled when, then mustard, acid and a teaspoon of vegetable oil. added directly to the yolks during the initial whipping. This is why it was about acid in milk mayonnaise.

Well, if on eggs, then I also threw everything before, then beat it, and now I switched to milk, then of course the acid comes at the end, the milk will curdle.

natamylove, thanks for the egg-free mayonnaise recipe. I have a question.
Can anyone make lean mayonnaise? Share the recipe.

Yeah, I wouldn't risk lemon juice in milk either.

But in vain, all this is perfectly combined and milk does not curdle.

[Qween]

Qween I used dairy mayonnaise on meat salad, vegetable salad, crab salad, etc. I use it like a regular mayonnaise, everything is fine.
When I do, I put everything in at once, including vinegar (apple cider), I confirm - the milk does not curdle.

Girls, I've already made mayonnaise with milk. Whipped up very easily and quickly, but maybe I missed something. Because the taste is not saturated, but watery. I have already added more mustard and salt, but the taste does not become richer.

Can you advise something?

[Qween]

Girls, I've already made mayonnaise with milk. Whipped up very easily and quickly, but maybe I missed something. Because the taste is not saturated, but watery. I have already added more mustard and salt, but the taste does not become richer.

Can you advise something?

Qween
It is difficult to advise, because everyone has their own taste. A little sugar, freshly ground pepper. The taste of mustard is very important: either pungent or spicy, like Dijon. Garlic can be added. I tried adding ready-made horseradish, I didn't like it. The main thing is not to oversalt!