Making mayonnaise

7. Now several times - up and down, for a more even distribution .:

Outcome:



Now you can taste it and add something as desired.

Bon Appetit !

Qween
Thank you! Let's hope that these photographs, from us, will no longer hide. Appetizing! I ran to make mayonnaise ...

[oleg9979]

oleg9979 , I spent so much time on these pictures today that if they disappear again, then I probably just ... No words

Please write if you can make mayonnaise.

Qween
I report, belatedly, homework distracted, made mayonnaise, turned out - you offend your fingers! the way as you wrote, really for super-megaloids! Simple and fast! There were no quail eggs, so I had to replace them with chicken eggs. Thank you from all our family, and good health to you!

[oleg9979]

oleg9979 , to the health of your whole family!
I am glad that my work was not in vain!

Qween-Your works will definitely not be lost! I usually make mayonnaise according to the classic scheme you wrote on the first page. ... But the truth is, I reduce the salt, and add the sugar. And then I saw a quick way, I ran to experiment, and more than successfully. If you are very lazy, but you really want mayonnaise, this is the best way for the lazy. Fine!

Guys, I already have a nervous tick, this mayonnaise is stubbornly hiding from me ... only the very first photo is visible .. apparently the pictures are visible for a while after placement, and then they hide .. in general, who did not have time - he was late
I'll probably do it by touch without photos, I already know all the points for memory

And I see everything! Clearly and in colors
And I want a blender .... I want it for a long time.

[Caprice]

Caprice, I'll drop you a few words there. Look here please

Qween, if you are talking about drugs, then I received nothing.
By the way, your last photos did not open for me.

Caprice-Qween, wrote to you in the section "about the site and forum", in the topic "Photos".
And the photos do not seem to withstand more than 2 hours, close attention to themselves, probably shy

Thanks to Qween for the delicious mayonnaise recipe. Before that, for some reason, I couldn't do it. I used to beat it with a glass blender, but apparently more eggs should be used for it. The mayonnaise is superb, though I added not 250, but 125g of oil (for sample).

I had time to see well last night. Now I wanted to draw up a recipe in a cookbook, but again there is no photo.
Mystic

[Sofim]

Well, where is the mayonnaise?
Excuse me, please, that's all for me, but I can't imagine how to make the photos disappear.

Sofim, You have never found it.

Oh, I don’t seem, godfather ... in me the little baby has already broken off, and the mayonnaise didn’t boil, so it’s dumb

Oh, I don’t seem, godfather ... in me the little baby has already broken off, and the mayonnaise didn’t boil, so it’s dumb

And I won't get into the pictures

[Sofim]

Well, where is the mayonnaise?
Excuse me, please, that's all for me, but I can't imagine how to make the photos disappear.

Sofim, You have never found it.

I apologize, maybe I'm asking a stupid question, but have you registered with the Radical ?, just a photo and without registration can be posted ... Really amazing. that the photos are missing

(sorry there is no smiley face shedding tears) and I did not have time to take pictures

[Qween]

Qween , maybe for the purity of the experiment, you send your photos by e-mail to one of us, and we will try to insert them - maybe then they will not disappear.

[Qween]

I apologize, maybe I'm asking a stupid question, but have you registered with the Radical ?, just a photo and without registration can be posted ... Really amazing. that the photos are missing

She did not register with the Radical.But before, after all, I did everything, and the pictures did not disappear.

Qween , maybe for the purity of the experiment, you send your photos by e-mail to one of us, and we will try to insert them - maybe then they will not disappear.

So I will, I have already conspired with a good girl.

She did not register with the Radical. But before, after all, I did everything, and the pictures did not disappear.

So I will, I have already conspired with a good girl.

You can still try to register and you will have your own page with photos, and you can always find it there, and insert the link in any format where you need it!

And as for the fact that they did not disappear, I also did not lose those that I managed to see, but I did not see the photo of the cream from the Puff tongues, that is, we register photos in the Temporary Internet Files on our computers ... so if we immediately saw it, then we see, and then others are not (IMHO, maybe I'm wrong)

So I will, I have already conspired with a good girl.

So I'm waiting for a photo

I will then register on the Radical.

So I'm waiting for a photo

Yeah, I'm already doing it in parallel.

A little more, and there will be pictures. Be patient, please. And then suddenly disappear again.

[Qween]

Dear forum users!
On behalf of the highly respected Qween expose her
Master class on making homemade mayonnaise for supermegaly housewives
I really, really hope that this manual will not sink into the vast expanses of the Internet, as happened with its previous relatives

[Master class on making homemade mayonnaise for supermegaly housewives]

Master class on making homemade mayonnaise for supermegaly housewives by Qween
1. Put in a glass from a hand blender: 4 quail eggs, 1 tsp. mustard, 1 dec. l. lemon juice, 0.5 tsp. salt and a pinch of sugar:


2. Put the "leg" of the blender on top:


3. Pour 250 ml of vegetable oil:


4. Turn on the blender, and the mayonnaise starts to form instantly:


5. Now pull the blender up a little and then down a little. I assure you that you yourself can understand at what pace to do this:

6. In the process, it looks like this:


6 a:


6 b:


7. Now several times - up and down, for a more even distribution .:


Outcome:


Now you can taste it and add something as desired.

Bon Appetit

[shuska]

Well, you can get out of the ambush!
I see.
shuska, thank you very much !

... thank you very much !

It's my pleasure.
Thank you for a good master class

Qween, thank you for the recipe. Today I made mayonnaise, the children liked it terribly, and since I usually don't allow them, they were very grateful for the homemade one.

:) Excellent! Shuska, Qween-thank you! Joint actions gave excellent results! Finally, the photos can be seen by everyone who did not have time to catch them in time.
Fine! Thank you!

Girls, thank you for your patience did not leave us, but still showed us all the photos It would be nice to find out the reason and eliminate, otherwise there are no photos in different topics in the most interesting place

And does anyone know the recipe for mayonnaise, but to be lean. But how can you do it without eggs? Now there is a post and in stores there are many different "lean mayonnaise" one can only guess what is added to it ....

And does anyone know the recipe for mayonnaise, but to be lean. But how can you do it without eggs? Now there is a post and in stores there are many different "lean mayonnaise" one can only guess what is added to it ....

Why should there actually be mayonnaise? Sauce made from vegetable oil with lemon juice, mustard, salt, sahorok and spices that you like to taste will be no worse in lean dishes, well, if you just need the presence of white color or thickness, you can probably add agar and beat it (IMHO)

and store all sorts of low-calorie and lean I think it's better not to use at all! because thickness and taste are achieved by different chemistry

Thank you very much for your advice, I will experiment.
I observe the fast, everything is fine, but here I just wanted a piece of Borodinsky with mayonnaise

Thank you very much for your advice, I will experiment.
I observe the fast, everything is fine, but here I just wanted a piece of Borodinsky with mayonnaise

And you try the same recipe only without eggs, a little less salt and garlic with herbs! I think it will be delicious with Borodinsky, just dunk, not smear!

[Sofim]

I see everything is in place now.

Everyone - please!

Sofim, I think now everything will be fine with the photos. Yesterday I took a young fighter course from shuska .

Tell me, who tried to cook mayonnaise in a blender with a bowl with built-in knives? Should I try or will I just spoil the food?

[vesna04]

vesna04 , I have not tried it, but on our forum I read that it should work out well.

Let me disagree about the fact that the store is better. In any case, judging by the ingredients indicated on the package (this is provided that they are fully displayed there), the product called mayonnaise has nothing to do with it. Overpaying and poisoning with chemistry, in my opinion, is by no means more useful and the consequences of prolonged use of such products - ulcers and gastritis (at least). I use store-bought eggs (although layers in poultry farms are now also stuffed with chemistry). But ... alternatives to eggs, as far as I know, have not yet been invented.

[Sofim]

I see everything is in place now.

Everyone - please!

Sofim, I think now everything will be fine with the photos. Yesterday I took a young fighter course from shuska .

I see! see! Thank you!

I want to ask those who whip with a blender - what speed do you set? I set it from 2 to 12, or just tell me how it is better than faster, or it is possible at 6-7 (medium speeds) or it is necessary at slow speeds.

unfortunately, eggs often contain salmonella, and heat treatment is not provided in the recipe. The risk is certainly a noble cause, but all the same, it is better to shop

Take quail eggs, a dozen costs 40 rubles in total, enough for 2-3 servings.

People love store-bought mayonnaise for one reason - they just got used to it, as well as to store-bought bread.

The one who begins to bake his own bread begins to relate to its taste differently.
So it is with homemade mayonnaise.

[Croissant]

People love store-bought mayonnaise for one reason - they just got used to it, as well as to store-bought bread.

The one who begins to bake his own bread begins to relate to its taste differently.
So it is with homemade mayonnaise.

I fully agree with Roma.

Croissant, I have only 2 speeds: 1 slower and 2 - turbo (fast). I whisk on the turbo and very fast so as not to overheat the blender.

I want to say about (store) eggs: the brighter the yolk, the more chemistry.

Where does this information come from? Can you get a reasonable reference?

Tell me, who tried to cook mayonnaise in a blender with a bowl with built-in knives? Should I try or will I just spoil the food?

I have such a bowl in Boch. Everything is whipped well, only longer.

Where does this information come from? Can you get a reasonable reference?

A friend works at a poultry farm, she said that the chickens are fed with all sorts of additives so that the yolks are bright yellow.

This is called OBS, I hope you can decipher it yourself.

I buy homemade eggs from people I know, the yolks are also yellow.

The topic is sensitive, let's give verified and substantiated information.

kava, thanks I will stay.
And at the expense of eggs, as far as I know, so that they turn yellow, then the chickens are fed with corn, they can, of course, go to the poultry farm in a varied diet and pamper them with corn, but it is unlikely, so everything can be ...