Making mayonnaise

[lana7386]

lana7386 , Thank you .
I'll try to add something else. Maybe it's true, change the mustard.

Qween, what kind of mustard do you put in? I add mustard powder (though I have mustard from the market from the village of Oblivskaya - an animal) and already a little Dijon from whole grains into the ready-made one, I really love these grains well and lemon juice instead of vinegar.

Viola, try soy milk! Lean of good brands is made with soy milk.

[kleskox35]

kleskox35 , I like two types of mustard: "Russian" and with seeds. When there is no mustard, I put mustard seeds. Their blender breaks and it turns out delicious too

Girls, I've already made mayonnaise with milk. Whipped up very easily and quickly,

And tell me, please, I tried to make mayonnaise with milk, but it didn't whip up !!! That is, it was rather a liquid dressing sauce with a mayonnaise flavor, but not thick, like the girls in the photo. Maybe this is because:
1. Milk was from the refrigerator (fat content 1.8%)
2. The oil was at room temperature ("Golden Seed")
Maybe there is some kind of sequence and and and and tricks? What's wrong???

[ks372]

And tell me, please, I tried to make mayonnaise with milk, but it didn't whip up !!! That is, it was rather a liquid dressing sauce with a mayonnaise flavor, but not thick, like the girls in the photo. Maybe this is because:
1. Milk was from the refrigerator (fat content 1.8%)
2. The oil was at room temperature ("Golden Seed")
Maybe there is some kind of sequence and and and and tricks? What's wrong???

I also get milk from the withers, butter from the sideboard. The main thing is to beat with a blender or chopping knives. I have a hunch that the quality of milk also affects: natural, not powder. But that's just a guess! Good luck ks372

Thank you! Now we need to think about where to find natural milk ?? - I really want the mayonnaise to turn out! And then I specially bought a blender, one might say, for this purpose - and here is a puncture !!!

Svetl @ nka told me that she also did not succeed with cold, but when she warmed up the milk to room temperature, everything worked out.

Girls, and I made this mayonnaise from cold milk and butter at room temperature, did not heat anything, did not cool it, the mayonnaise was whipped at once! I also took different milk, both "long-playing" and usual, the result is the same - 🔗
P.S. By the way, an excellent moisturizing face mask is obtained before the introduction of mustard ...

[ks372]

Thank you! Now we need to think about where to find natural milk ?? - I really want the mayonnaise to turn out! And then I specially bought a blender, one might say, for this purpose - and here is a puncture !!!

According to its taste, structure, lightness, mayonnaise on milk without eggs is worth making and using at home. I now always have fresh mayonnaise at hand in my refrigerator, which I use without fear, knowing its composition and the conditions in which I cooked it
ks372
watch the video on making mayonnaise from gypsies

there you can notice some subtleties of cooking
Good luck

What are you bothering, what milk, mustard, butter ...
Many times, all around, they did it with any milk from the refrigerator, butter that was at hand, lemon juice, vinegar, any mustard, dry, ready-made, in grains and never, no one had a puncture, it turns out a thick mayonnaise ...
I myself, of course, also constantly do it, for salads from tuna and olivier ...

[Pakat]

What are you bothering, what milk, mustard, butter ...
Many times, all around, they did it with any milk from the refrigerator, butter that was at hand, lemon juice, vinegar, any mustard, dry, ready-made, in grains and never, no one had a puncture, it turns out a thick mayonnaise ...
I myself, of course, also constantly do it, for salads from tuna and olivier ...

Pakat, Greetings
Have ks372 for some reason mayonnaise did NOT work. And you are on a hot horse with a saber in your hand and ... She expects advice from you, not a statement Help: flowers: Please!

Hello!
I also did not get mayonnaise with milk. It did not thicken at all, the mixture of milk and butter just turned into a whitish liquid. Beat in a regular (not immersion) blender. Since there was no milk, I used 10% Domik in the village cream and Golden Seed oil.
ks372 also used this oil. Maybe this is the case? ..

[lana7386]

lana7386, I just fixed the facts of making mayonnaise,
my friends and me ...
The oil was: olive, corn, canola, sunflower, vegetable,
soybean, (all of different varieties and manufacturers), there were no misfires ever ...
Milk was taken directly from refrigerators ...
They whipped everyone with submersible blenders, remembered my experience of mayonnaise with eggs, made a combine whisk in a bowl, whipped for a long time and with difficulty ...

[lana7386]

lana7386, I just stated the facts of making mayonnaise,
my friends and me ...
The oil was: olive, corn, canola, sunflower, vegetable,
soybean, (all of different varieties and manufacturers), there were no misfires ever ...

You can look like a man at this problem, Pakat, so please tell me, can the whipping speed be the reason? Her blender is not submersible. Submersible, you make a gradual movement from bottom to top, and there only by mixing the jet. Maybe I'm wise?

Has anyone made such mayonnaise in a regular blender?
One can only assume that this is precisely the case. Indeed, when using a submersible blender, mixing occurs in a confined space, and in an ordinary one, the mixture is sprayed more on the walls than whipped ...

[Pakat]

Has anyone made such mayonnaise in a regular blender?
We can only assume that this is precisely the case. Indeed, when using a submersible blender, mixing occurs in a confined space, and in an ordinary one, the mixture is sprayed more on the walls than whipped ...

Let's wait what he says Pakat

Has anyone made such mayonnaise in a regular blender?
We can only assume that this is precisely the case. Indeed, when using a submersible blender, mixing occurs in a confined space, and in an ordinary one, the mixture is sprayed more on the walls than whipped ...

I did it, but I didn't have time to introduce any ingredients other than butter and milk, so then I mixed everything in with a spoon. I took milk from the refrigerator, made a half portion.

[lemur]

I did it, but I didn't have time to introduce any ingredients other than butter and milk, so then I mixed everything in with a spoon. I took milk from the refrigerator, made a half portion.

lemur
Have you worked at the highest speed? Tomorrow I will do so and check on myself

I don't have a regular blender, I have a tall blender for drinks, I don't like it, it's hard to wash ...
Experiment: he took half a portion of 75/150, and having reduced the rest by half, he began to beat in the bowl of a food processor, whisk, beat for 5 minutes - everything was liquid ...
I poured it into a glass of an immersion blender, I thought it would work out, 5 minutes, it is still liquid and this is one of those products that whip well with an immersion blender immediately, in 30 seconds ...
I poured the mixture of butter and milk into a glass, put it in the refrigerator. Now we need to think about how to dispose of products ...
I washed and wiped the hand blender and the glass and again measured everything in half a portion and beat it with a hand blender for 30 seconds into a thick white mass ... Draw your own conclusions ...

[Pakat]

I don't have a regular blender, I have a tall blender for drinks, I don't like it, it's hard to wash ...
Experiment: he took half a portion of 75/150, and having reduced the rest by half, he began to beat in the bowl of the combine, with a whisk, beat for 5 minutes - everything is liquid ...
Now we need to think about how to dispose of products ...
Draw your own conclusions ...

Thank you, Pakat
Make an omelette tomorrow morning, add an egg and, with a sense of honesty, eat it! Or think of something original - you are an excellent culinary specialist! Yes, because there is a lot of oil in the mixture
I knew that you would help us, thank you!

I whipped cold milk for a minute, and then added butter in a thin stream, the very first speed for cocktails.

[Pakat]

Pakat
Grab some unbeaten mayonnaise from the refrigerator now and try whipping it.

I had it like that, for some reason the mayonnaise did not whip up, I put it in the refrigerator.
and after a while I tried it, and he whipped.
It has been with egg mayonnaise several times.

[lana7386]

lana7386, natamylove , this mixture did not survive until tomorrow, died ...
I put it in Darnitsa bread, threw it with water, leveled the bun, runs now ...

[lana7386]

lana7386, natamylove , this mixture did not survive until tomorrow, died ...
I put it in Darnitsa bread, threw it with water, leveled the bun, runs now ...

Thanks to all!
Probably, you need to make these clarifications in the recipe so that the next "generations" do not suffer?
I'll try the same tomorrow using lemur's advice.

[Pakat]

Pakat
Grab some unbeaten mayonnaise from the refrigerator now and try whipping it.

I had it like that, for some reason the mayonnaise did not whip up, I put it in the refrigerator.
and after a while I tried it, and he whipped.
It has been with egg mayonnaise several times.

It's a pity that I didn't know, 2 failed mayonnaise went to unitaise

[DJ]

DJ, it was necessary in bread, like me, because the products are fresh, just not whipped ...
On good-cook, from such "waste", cookies are baked, etc., etc.

[Pakat]

Pakat Thank you, I didn’t know that it could be added somewhere else. Now I know. Can you share the links?

So I made my first mayonnaise without eggs, I tried my homemade for the first time, it tasted well, very oily and for some reason it felt like something thick oily was put in my mouth, I don't really want to swallow, but my husband ate dumplings, he said normally ... Well, I really want the mayonnaise not to be so oily. We haven't eaten the store for 2 years now, but if we could learn to make our own so that the taste would please, but I'm afraid it probably won't beat up with less oil?

[DJ]

DJ , look, there are still ideas ...

🔗

I wish I could learn to make my own so that the taste would please, but I'm afraid it probably won't beat up with less oil?

You will get mayonnaise for 150 ml of milk and 200 ml of butter.Otherwise, you can add butter, but this is not required
Mayonnaise can be slightly diluted with water to make it less dense
When you put mayonnaise on the table in a gravy boat, for example, to dumplings, then add sour cream, to taste, herbs, garlic and it will be, and not so thick and "greasy"

Hurrah! Yesterday I made mayonnaise! on the second try. At first I decided to do it according to the mega-lazy version, when eggs, mustard, lemon juice, salt-sugar are placed on the bottom of the glass, then the foot of the submersible blender is put and oil is poured on top (this is somewhere on the 10th page of the topic or a little earlier). The stone flower did not come out. The technology was broken. There is a big difference in the diameters of the glass and the blender head and the result is that the butter immediately mixed with the eggs. The result is a liquid sauce. I tried to save, as it was advised here - to gradually mix the resulting sauce into the additional eggs. It even began to work, but then I ruined everything again.
The second time I did it not with a submersible blender, but with one where a small bowl and a knife spinning in it (not stationary) - is it a manual one? ... There I mixed everything except butter. Then she added a little oil.
It turned out amazing! Thick and delicious! Thank you all very much for your experience and advice!

Hello!
I also did not get mayonnaise with milk. Beat in a regular (not immersion) blender. Since there was no milk, I used 10% Domik in the village cream and Golden Seed oil.
ks372 also used this oil. Maybe this is the case? ..

As promised, the girls, today tried to make Mayonnaise without eggs in milk in a bender for mixing liquids.
I took half of the portion, moreover, 100ml butter, milk from the refrigerator.I whipped only milk + butter - the result was zero, added ready-made mustard + lim. juice - got liquid mayonnaise, so it's good to season salads. I tried to "finish off" this sauce with a submerged one, the result is zero, it did not become thicker
Conclusion: beat with a submersible blender or chopper (with knives !!!). But butter, milk temperature do not play any role. My opinion

In general, I didn't need mayonnaise today, but then Azart intervened !!!! I have a stationary blender with a bowl (not submersible !!!!). I took 75ml. butter milk, poured 75 ml separately. butter village with a smell (I decided to add less for the sake of experiment) in which I added mustard grains, salt, sugar, lemon juice. First, I whipped the milk for a minute, began to add butter with additives, the result is liquid, then I thought, "But you did not succeed again !!!! HA! HA! HA!" But remembering that I added only 75 ml of butter, I added 75 ml more and the result didn't keep me waiting !!
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[lemur]

But remembering that I added only 75ml of oil, I added another 75ml and the result did not keep me waiting !!
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lemur
I got the same, it flows from the bowl. And, if you beat it with a submersible blender, then you can turn the bowl over and it remains in it. I take it out with a spoon or spatula.
We conclude that it is possible to do not immersed, but mayonnaise turns out thinner So?

Since there is no submersible blender, I conclude that mayonnaise is obtained using a stationary blender !!!
It does not flow from the bowl, it is tender, like a soufflé !!!

Since there is no submersible blender, I conclude that mayonnaise is obtained using a stationary blender !!!

I needed mayonnaise today. I decided to make from 150 ml of milk and 200 ml of butter. It turned out to be a viscous slurry. I had to add oil along the way.
I came to the conclusion that the butter should be twice as much milk.
I do it only with an immersion blender. I haven't tried it in a circle yet.

I needed mayonnaise today. I decided to make from 150 ml of milk and 200 ml of butter. It turned out to be a viscous slurry. I had to add oil along the way.
I came to the conclusion that the butter should be twice as much milk.
I do it only with an immersion blender. I haven't tried it in a circle yet.

It's good that you can make the density of mayonnaise convenient for yourself: start with 200 ml of butter per 150 ml of milk, and then add butter slowly. Quality does not suffer, but density is adjustable

Since there is no submersible blender, I conclude that mayonnaise is obtained using a stationary blender !!!
It does not flow from the bowl, it is tender, like a soufflé !!!

Yes, it, of course, turns out to be thicker than just milk and just butter, but it stratifies in the refrigerator.
Conclusion: for those who want to get a product with a thick consistency - you can't do this in a blender

Please help me save the mayonnaise.
I did it according to Qween's recommendations using a lazy method, everything turned out fine.
But I added extra virgin olive oil, there was simply no other and got a greenish mayonnaise, but this is nonsense, the main thing is that the taste is just disgusting for me - some kind of rubber.
Tell me how you can remove this aftertaste.

[Hooligan]

Hooligan, I'm afraid nothing. For example, I did not understand the taste of olive oil (I also tried this very extra virgin), it reminds me of a technical smell and taste.

Either you have to pile a bunch of all sorts of spices into this mayonnaise (although I'm afraid that the result you want won't be), or use it as a coating for fried or stewed meat, for example.

[Hooligan]

Please help me save the mayonnaise.
I did it according to Qween's recommendations using a lazy method, everything turned out fine.
But I added extra virgin olive oil, there was simply no other and got a greenish mayonnaise, but this is nonsense, the main thing is that the taste is just disgusting for me - some kind of rubber.
Tell me how you can remove this aftertaste.

Hooligan
If you just try to "score" with a strong taste and aroma? But why translate new products? In my opinion, the taste of this oil is all-conquering.Use for marinating meat and as a base for milk sauce, as the taste becomes slightly softer when frying

[Hooligan77]

Hooligan77 , I already wrote once that in such butter mayonnaise turned out to be of terrible taste. It is impossible to correct this taste.

I suggest another option - use this mayonnaise in bread, instead of vegetable oil.

[Hooligan77]

Hooligan77 , I already wrote once that in such butter mayonnaise turned out to be of terrible taste. It is impossible to correct this taste.

I suggest another option - use this mayonnaise in bread, instead of vegetable oil.

And if you add to something that will be cooked in the oven or on the stove?

[Qweenchik]

Qweenchik
For a long time and successfully (starting with the first and ending with the last time) I have been making your mayonnaise according to the recipe of the first post on this topic. Thank you dear for this simple, affordable and delicious recipe. 🔗! Cooking takes minutes and the result is always great 🔗!!!

[Hooligan77]

Hooligan77, I don't like that, so I don't advise you.
Tiny, to the health of all your family!

[coffee beans?Lean mayonnaise]

but who else is one recipe? I haven't done it myself yet. tell me, in electric coffee grinders you can grind nuts or such units only for coffee beans?
Lean mayonnaise
Grind 0.5 cups of peeled walnuts (you can lightly fry) in a coffee grinder into flour. Then add mustard (to taste), water until mushy, salt and sugar. first add vegetable oil drop by drop and mix in one direction. Then the oil can be added with a teaspoon. mix thoroughly each time. oil can be added up to 1 cup, but the emulsifying power of nut flour is not infinite and adding too much oil can cause the mayonnaise to split. The resulting thick mayonnaise is diluted with vinegar and water to the desired consistency.

[Hooligan77]

Hooligan77
I had the same story, but it was a pity to throw it away. I just mixed mayonnaise with olive oil into the "normal". If you decide to do so, do not overdo it, otherwise you will get even more "to throw". Olive mayonnaise can be used in several steps.

Tell me, can you grind nuts in electric coffee grinders or are such units only for coffee beans?

I also grind nuts in my coffee grinder and make icing sugar. But I have a simple Soviet one, she doesn't care ... In my opinion, coffee beans are tougher than nuts and the load on the grinder is calculated accordingly.