Making mayonnaise

[coffee beans?]

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?

No, they are not only for coffee beans - they do well with sugar, with cereals. But what about walnuts I have big doubts. The fact is that when grinding, walnuts release a lot of oil and quickly stick to the blades, which are trying to grind them, a large load on the device is obtained, the released oil and blades are heating up and, accordingly, everything sticks even more and the device cannot crank the mass at all. I myself suffered with nuts and came to the conclusion that it is difficult to grind them with devices with small blades-knives - this applies to both the blender and the coffee grinder. It works best in a spacious area with large knives. Well, or in a coffee grinder, but in very small portions.

In a reprint of a pre-revolutionary cookbook, they also gave a recipe for lean provence. If I am not mistaken in the quantities (I will look a little later and make corrections here), instead of the yolks, it was suggested to use boiled mashed potatoes, 1 tablespoon for each yolk.

[Rina72]

thank you all for your valuable advice!
Rina72, very interesting to try on potatoes!
yes, and also about lean mayonnaise. if someone is going to make it on soy milk, milled from powdered soy milk, do not do so. of course, unless you have a liter of unnecessary oil lying around. because some, let's not point fingers, "stole" a liter bottle in the hope of getting lean mayonnaise and now a very unpleasant pile of yellow-white color is waiting for its finest hour to be applied somewhere

Girls, my walnuts are well chopped in a chopper, in a different way - a chopper. This is a glass of knives that comes with a hand blender. These shredders are sold as stand alone units.
But I grind the almonds in a coffee grinder, it turns out great. In the same place I turn sugar into icing sugar.

I made mayonnaise without eggs ... it didn't work, before that it always worked! I realized that you shouldn't take really cheap oil, you need to add sea salt and vinegar later, but I want to share it with others. I left this stratified mixture for the marinade, began to marinate the chicken, added kiwi and mustard as always, and suddenly everything in the bowl became a thick sauce just from stirring with a spoon! Well, of course, I carried on experimenting further ... I poured the remnants of unbeaten mayonnaise into the combine (about 300g), added about a tablespoon of fresh grated kiwi and a teaspoon of Ogorodnikov mustard with grains, after 5 seconds. turned out mayonnaise !!!! and the consistency of a spoon is practically worth it ... I suspect that the whole thing is in kiwi ... I will try it in the next. time. Maybe someone else decides to try?

I wrote above that sometimes mayonnaise does not whip, it just has whims. I calmly put it in the refrigerator, and then, after a while. More often the next day, I take it out and beat it, and an excellent result.

Yes, I also had problems - the first time it was whipped well, just super - the spoon stood, the day before yesterday it did - disappointment; put it in the refrigerator - changed his mind and whipped! I took a bite in the "Five" for another freebie - the "Zateya" oil, probably because of the oil!

[kleskox35]

kleskox35most likely not because of kiwi, but because of mustard - it is a very good emulsifier.

The first time I made mayonnaise, I loaded and whipped all the products and I did it. And the next 2 times are not. After these failures, it was generally scary to do it. But all the same, I set myself up and did it only in my own way, as I do in a food processor with a blender. I first beat eggs with mustard and spices until white, then slowly pour in the butter.I pour oil, see what density I need, and at the end vinegar.
It seemed to me that the main thing is that the eggs are beaten then everything will work out.

[Egg-free mayonnaise]

Egg-free mayonnaise
Today I found such a simple recipe on the internet and made it right away.
He's here-
🔗
Super thick mayonnaise
Moreover, he stood for an hour in the refrigerator and became even thicker.
Products
For 500 ml of mayonnaise you will need:
150 ml milk
300 ml plant. oils
1 tsp mustard
1 tsp vinegar
0.5 tsp salt (or to taste)
Preparation:
- 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 I have a complete bummer with this mayonnaise. At first, when churned, there was a substance that vaguely resembles mayonnaise, only liquid. Put it in the refrigerator; in 15 minutes I look - it has stratified. Made in a blender harvester (Bosch MSM 5529). Well, for the sake of saving the food, I installed a whisk disc in the main bowl, there was an egg, began to whip with the gradual addition of the disgrace that I got in the blender. Now it looks like mayonnaise, and even then it is not very thick. I'm waiting until tomorrow, I'll see what happens. Now I'm thinking: did it work because I added the egg? Or because she began to do in the main bowl with an emulsifier disk? My goal is mayonnaise without eggs ...

We need to add more oil.
I had it, I don't know what it depends on, but I added oil.
It turned out a lot of mayonnaise.
But it always works.
I do it every week.

[natamylove]

We need to add more oil.
I had it, I don't know what it depends on, but I added oil.
It turned out a lot of mayonnaise.
But it always works.
I do it every week.

Add oil to the amount indicated in the recipe? And focus only on the density? natamylove, and what cooking technology? First - milk, and add a little butter? Or beat all the milk, butter, mustard at once, adding butter if necessary?

I will say this, the very first time I did, I mixed everything, and laid out the photo in one glass all together. It turned out perfect.
Then once there was such a story - he did not want to thicken (all at once he added butter and milk), in order to correct the situation, he added oil and was guided by the thickness. I straightened everything, but more oil went.

What it depends on, I don't know.

Now I do it according to technology, when I gradually add butter to milk.
I began to buy cheaper oil, maybe that's why I started to consume more oil than before.
My milk is always from the same cow.

Either the oil is not the same, or the temperature affects, it is very cold now.

[natamylove]

This mayonnaise did not work out for me for the first time, but it was my fault that the milk and butter should be at the same temperature, and I spilled milk from the refrigerator. And now I constantly make this mayonnaise without eggs. And nothing depends on the oil. I did it on any and on the cheapest one, and I took different mustard, and experimented with different vinegar. It always comes out for me now. And I changed the proportion a little, because I don't like too thick mayonnaise for the spoon to stand. And he came out like that for me. Now I am doing this;
milk-150ml
oil-200ml
the rest is as prescribed. And it comes out super. Consistency, normal and not runny or standing. By the way, I forgot to put + natamylove, I'm running to improve

[natamylove]

Now I do it according to technology, when I gradually add butter to milk.
.....................
My milk is always from the same cow.

Either the oil is not the same, or the temperature affects, it is very cold now.

And I seem to have mixed in my head 2 recipes, one of which is according to the "lazy" technology, when butter and milk go together at the same time. That's the main reason why it didn't work out, as I think.

And milk - from the store, in a soft package, "Vologda Lace" 2.5%.

Okay, I'll pull myself together and try again. natamylove, thanks for responding quickly.

Lydia:
see posts 468-491 in this thread.Egg-free mayonnaise is only obtained using a hand blender.

Yes? I didn't think about it. And without him in any way? However, the old GDR mixer has a nozzle that I once used to whip cocktails: it looks like a blender, only the "leg" is 2 times shorter. And one more thing: what kind of knife does a hand blender have? Cruciform? My nozzle does not. Can this affect?

[Lydia]

Lydia, and I have an old Soviet "Rhythm" and it also has a nozzle for beating (it seems like that is called in the instructions). And this very nozzle turns out to be an excellent mayonnaise, wait, I'll show you.

Wort and all people in the know! And the container for whipping should be narrow, about the width of a blender (in the words, interesting, understandable?)? I read the topic, but you also need to understand it!

Wort, yeah! Almost a twin brother! Ur-ra!

I didn't even think about the capacity, my nozzle fits very well into a half-liter jar, I knock it down in it right away.

Thank you! Now there is room for creativity. This means that early I wrote off this attachment to the archive.

It's just that it is more convenient to whip in a high (or, if you like, narrow) container - nothing is sprayed or smeared on the walls

It's just that it is more convenient to whip in a high (or, if you like, narrow) container - nothing is sprayed or smeared on the walls

Got it, thanks. This means that any container suitable in height and width.

I wonder if it can be considered not quite adequate for a woman who, at half past eleven (!) At night, suddenly leaps from her place and rushes to the kitchen to make mayonnaise? And - hurray! Hurrah! - I did make mayonnaise without eggs! I can't believe it myself ... Slightly oversalted, but it's normal in terms of density. I did it with a mixer, the same attachment as in Susli in the photo. It remains to achieve the desired taste, although it is already, apart from some salinity, quite bearable. Put it in the refrigerator until tomorrow. Thanks to everyone who was not too lazy to answer my questions!

Uryayayayaya! Congratulations!

Thanks! (At the same time, I take off my hat and bow.)

I wonder if it can be considered not quite adequate for a woman who, at half past eleven (!) At night, suddenly leaps from her place and rushes to the kitchen to make mayonnaise?

You can't! Otherwise, half of the forum would have been "closed"!

[Stеrn]

Stеrn, thanks, calmed down!

[Structure:]

Structure:

4 quail eggs, or 1 chicken, or 2 yolks from chicken eggs
1 tsp salt
1 dec. l. lemon juice or vinegar
1 tsp mustard
250 ml. vegetable oil

You can add a pinch of sugar.

I made two yolk mayonnaise from Qween. Whipped with a submersible blender. Everything went so well right away, such a thick mayonnaise turned out, and then everything began to flake.
It was sorely salty for the whole meal.
He stood in my taco form overnight in the refrigerator. I have not changed my mind.
I started whipping again, as if it had begun to thicken, but I changed my mind ..
And this is how I revived him:
Then I beat two yolks in a separate bowl with an ordinary mixer and added the mayonnaise that did not take place on a spoon.
The result is such a funky mayonnaise. True, it still tasted salty, since I added salt in the beginning. Next time I'll start adding salt from 1/4 tsp. and afterwards to taste.
I also added mustard, lemon juice and a little sugar. powder.
It turned out 500gr. a jar of mayonnaise.

[Zhivchik]

Zhivchik, it's good that in the end the mayonnaise turned out.

It stratified from the fact that they started pulling the blender up too early, or they took too much butter, and the mayonnaise was still not very dense.

To your health!

[Quinochka]

I forgot to say, my mother made such mayonnaise, she does not have a submersible blender, she beat it with a simple mixer, everything worked out great. Quinochka, more thanks to you from mommy. She is so happy, otherwise she does not risk buying homemade ones (who knows what kind of homemade ones they are there ...) but on quail ones she is very much even very suitable.

[Suslya]

Suslya, I am very glad that your mom liked the mayonnaise!

[Qween]

Qween, thanks for the mayonnaise recipe!
That's just a bit salty, but if you mix it with bread or cottage cheese, that's it. And then with the store synthetics I forgot its taste.
And for girls, who, like me, only have a hand mixer, I can say that the mayonnaise turns out to be excellent when kneading ... by hand. My nephew suggested this to me (she recently burned the mixer on mayonnaise). So, she said that she kneads the first stage by hand, and then, at the end, with a mixer (borrowed from the neighbors).
Since I have a tsp. was "stained" with measured mustard, then it was stirred. At the same time, you yourself understand ... the speed of stirring ... two times faster than when kneading a biscuit, that is, it does not bother at all. So the mayonnaise turned out to be very thick, while it did not even try to stratify. I used the mixer only when at the end I poured lemon juice and added another 70 ml of water, since the mayonnaise was very thick.
For me, it was a complete surprise, because the first attempt at beating with a hand mixer was unsuccessful - the mayonnaise stratified (used for pickling). The second time I noticed that I began to exfoliate, I drove a whole egg, added mustard and the resuscitation was successful, followed by an additional glass of oil.
Here is the result of hand kneading

So whoever does not have a hand blender is not a problem

And today I made mayonnaise with baked milk. Here. It turned out that there was no milk, but mayonnaise was needed, so I took a chance. It turned out very tasty and tender. I like it

[Nata333]

Nata333 , to health
It can be seen that the mayonnaise is very homogeneous and thick.

And I made mayonnaise without eggs again yesterday. While I was doing, I was worried that it would not thicken. Thickened, and how! And the normal taste came out. I put it in the refrigerator for a couple of hours, and when I pulled it out, I found that it could be cut with a knife - so thick. And I would be thinner ... I read here that you can dilute with water. So what? Just stir? Whisk a little more? Or how?

And I made mayonnaise without eggs again yesterday. While I was doing, I was worried that it would not thicken. Thickened, and how! And the normal taste came out. I put it in the refrigerator for a couple of hours, and when I pulled it out, I found that it could be cut with a knife - so thick. And I would be thinner ... I read here that you can dilute with water. So what? Just stir? Whisk a little more? Or how?

What recipe did you make?
I want to try.

The recipe was somewhere in the middle of this thread. But it's easier to rewrite it than to use the current search.

Ingredients for 500 ml mayonnaise:
150 ml milk at room temperature
300 ml of vegetable oil (in the original recipe - 50% olive oil without additives and 50% vegetable oil)
1 dining room l. mustard
1 table. a spoonful of lemon juice (I added regular vinegar)
pinch salt or to taste, you can add sugar (ator added sugar, I did not)

Further, opinions on how to do it differ. My first attempt at making mayonnaise in a food processor's blender failed miserably; why - I don't remember. I did it with a submersible blender (more precisely, a "blender" attachment to the old GDR mixer), adding butter to milk, first literally by a teaspoon, then pouring it in a thin stream, then adding mustard, vinegar, salt.

[Egg-free mayonnaise]

Egg-free mayonnaise

I make it constantly, with an immersion blender, milk from the refrigerator,
pour in, add oil, mustard, lemon juice (instead of vinegar), salt and additives to taste ...
It always works, there were no misfires ...

The recipe was somewhere in the middle of this thread. But it's easier to rewrite it than to use the current search.

Ingredients for 500 ml mayonnaise:
150 ml milk at room temperature
300 ml of vegetable oil (in the original recipe - 50% olive oil without additives and 50% vegetable oil)
1 dining room l. mustard
1 table. a spoonful of lemon juice (I added regular vinegar)
pinch salt or to taste, you can add sugar (ator added sugar, I did not)

Further, opinions on how to do it differ. My first attempt at making mayonnaise in a food processor's blender failed miserably; why - I don't remember.I did it with a submersible blender (more precisely, a "blender" attachment to the old GDR mixer), adding butter to milk, first literally by a teaspoon, then poured it in a thin stream, then added mustard, vinegar, salt.

Thank you very much for your attention to my question and for your time.
Really looking for a recipe using a search is a murder of time and energy.
I tried it more than once, but to no avail.

[Egg-free mayonnaise]

Egg-free mayonnaise

I make it constantly, with an immersion blender, milk from the refrigerator,
pour in, add oil, mustard, lemon juice (instead of vinegar), salt and additives to taste ...
It always works, there were no misfires ...

And if there is no blender? Can I do it with a mixer?
Boiled milk? Lemon juice curd?
What is the recipe? How much of what?

[DonnaRosa]

DonnaRosa , I tried it with a whisk in a mixer, it didn't work, I finished it off with a submerged one, look for a report in this thread ...
Inattentively reading, milk from the refrigerator, unboiled,
does not curl up from the juice, there were no misfires ...

[DonnaRosa]

DonnaRosa , I tried it with a whisk in a mixer, it didn't work, I finished it off with a submerged one, look for a report in this thread ...
Inattentively reading, milk from the refrigerator, unboiled,
does not curl up from the juice, there were no misfires ...

I always boil milk and put it in the refrigerator.
I read very well. carefully.

[DonnaRosa]

DonnaRosa , I tried it with a whisk in a mixer, it didn't work, I finished it off with a submerged one, look for a report in this thread ...
Inattentively reading, milk from the refrigerator, unboiled,
does not curl up from the juice, there were no misfires ...

Any milk, I just stupidly rewrote it, as it was in the original recipe. I used to make mayonnaise, which contains eggs, with the whisk of a mixer. It turned out, but it seemed long and dreary. Pakat, what should I do with my super thick mayonnaise, huh?

I get mayonnaise according to any recipe, but mine do not eat it. They say very bold
Does anyone have such a problem?
How to ensure that it is not greasy, and thick, and tasty ?!

"What is the difference between a guinea pig and a female mathematician? - Yes, nothing. And she is neither a pig, nor a sea pig, and she is neither a woman, nor a scientist" (an old anecdote, which, as always, has its own grain of truth)

If not greasy, then this is no longer mayonnaise, but some kind of salad dressing or dressing.

Variations: Prepare a classic white sauce and mix with mayonnaise to lower the fat content. You can try to mix it with yogurt (in some restaurants, instead of sour cream, some time ago it was fashionable to serve yogurt with Ukrainian dishes, they say, it is a more dietary dish)

it can be cut with a knife - so thick. And I would be thinner ... I read here that you can dilute with water. So what? Just stir? Whisk a little more? Or how?

People! Well, what can I do with my thick mayonnaise?

I added a tablespoon of water to the thick mayonnaise immediately during preparation (stirring with a blender) until the desired consistency was obtained.

[aynat]

Thank you, aynat... My mayonnaise, however, almost a day, but I still try.

[Egg-free mayonnaise]

Egg-free mayonnaise

I make it constantly, with an immersion blender, milk from the refrigerator,
pour in, add oil, mustard, lemon juice (instead of vinegar), salt and additives to taste ...
It always works, there were no misfires ...

What is the recipe? How much of what?
The search finished me off.
Either I am him or he is me ... He must be killing me.