Making mayonnaise

[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.

All! Bon Appetit!!

Here is the recipe. And the search does not work for me at all

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.

The link is highlighted in blue, is it difficult to click on it ???

The link is highlighted in blue, is it difficult to click on it ???

I already copied this one in the morning,
I thought it was even cooler, with lemon, there is a recipe.

Well, you can have lemon juice or vinegar. And if you want to throw slices of lemon - tell then what happened.

"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 that one 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, a more dietary dish)

The anecdote is clearly not the topic, but smiled Thank you for your advice.

Well, you can have lemon juice or vinegar. And if you want to throw slices of lemon - tell then what happened.

Thank you.
I'll try as Taught Pakat, with lemon juice.
Before reading everything natural.
We practically do not eat shop mayonnaise.

I have a question.
How long is the shelf life of homemade mayonnaise without eggs?

I have a question.
How long is the shelf life of homemade mayonnaise without eggs?

I don’t know ... But it costs a week in the refrigerator, at the end it stratifies a little, but if you just mix it, everything is in order again. This is not reflected in the taste.

I don’t know ... But it costs a week in the refrigerator, at the end it stratifies a little, but if you just mix it, everything is in order again. This is not reflected in the taste.

Doesn't the presence of milk in the recipe affect the shelf life?
Doesn't it turn sour?

Doesn't the presence of milk in the recipe affect the shelf life?
Doesn't it turn sour?

Not noticed! But I rarely store it even for a week - they eat it. More often there is an empty can, which the last eater was too lazy to put in the dishwasher.

Nothing worked for me.
White talker, but not mayonnaise.
It didn't even come to vinegar or lemon.
I only spoiled the oil.
Now I'm baking pancakes to save some of the butter.

[DonnaRosa]

Nothing worked for me.
White talker, but not mayonnaise.
It didn't even come to vinegar or lemon.

And which part of the recipe was "improved" and which one, DonnaRosa?
Let's talk in detail?

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.

The recipe is a famous, win-win, miracle recipe!
What fat and what kind of milk? Did you use a tall glass from a submersible blender?

The recipe is a famous, win-win, miracle recipe!
What fat and what kind of milk? Did you use a tall glass from a submersible blender?

The recipe says nothing about milk (read the recipe).
What's the difference in which glass or dish to knock down?

The recipe says nothing about milk.
What's the difference in which glass or dish to knock down?

In the recipe, all the intricacies are never said, there is only a list of products and preparation. But then everything becomes clear from those who did not receive mayonnaise, they can be counted on the fingers, and they still got mayonnaise in the end
Read the topic pages. Or should I tell you everything?
Beat in a bowl from a submersible blender or in a narrow, suitable diameter to the "head" of the blender. Immerse the blender to the bottom, turn on at max speed and slowly lift it up. As soon as you get to the top of the butter, there will be thick mayonnaise under the knives. A spoonful of lemon juice should be poured into milk and butter, as well as mustard, this will help to form emulsions.
All this was written in the topic. Although many of me succeeded at once and without these subtleties, the milk, apparently, is natural, and not powdered ... It was not in vain that I asked you about milk.

I buy only natural milk.
I read the topic. Not all, of course.
It doesn't matter.
The recipe must be written accurate, not approximate.
I lost my desire to mess around and spoil food.
The game is not worth it.

I buy only natural milk.
The recipe must be written accurate, not approximate.
I lost my desire to mess around and spoil food.
The game is not worth it.

Your business But mayonnaise is excellent! And convenient, and fast, and without dubious additives, without eggs ... You can also list the pluses
Have you submitted your recipes yet?

Have you submitted your recipes yet?

I do not have them. She made mayonnaise in her youth, when in Soviet times it was not available for sale in the USSR. It turned out, but watery. There was an egg in the recipe, I remember.

[DonnaRosa]

Nothing worked for me.
White talker, but not mayonnaise.
It didn't even come to vinegar or lemon.
I only spoiled the oil.
Now I'm baking pancakes to save some of the butter.

DonnaRosa, and what and how did you do? Maybe I'm a reinsurer, but I do it with a submersible blender, as taught by more experienced housewives, and also very gradually, at first, almost drop by drop, I pour the butter into the milk, and when everything thickens, I add salt, mustard, vinegar or lemon juice. Moreover, when I start whipping, it seems that this substance will never thicken. And I worry every time. In general, the whole process takes 5-7 minutes. By the way, the first time I tried to make it with a blender, which is part of the combine, and it worked ... in general, nothing good happened. True, she did not bake pancakes on the resulting disgrace, but added to the dough when baking bread (instead of butter).

Of course, if you want to quit this business, quit. I managed to overcome my fear of food spoilage. Now incredibly happy! I think you can do it too - if you wish. And I think that THIS "game" is definitely worth the candle.

I do not have them. She made mayonnaise in her youth, when in Soviet times it was not available for sale in the USSR. It turned out, but watery. There was an egg in the recipe, I remember.

Where did you live during the Soviet era? Mayonnaise was always and everywhere. I lived in Russia, Kazakhstan, Ukraine, mayonnaise was in glass jars 250 g.
At the very beginning of the topic about mayonnaise, there is a recipe with an egg, please see. And a great recipe!

Nothing worked for me.
White talker, but not mayonnaise.

It was similar several times, but it happened that it turned out right away - thick and good. What was the matter, I did not understand. I think it depends on the quality of milk and butter.The tool is a powerful hand blender with two modes. Now I think with apprehension about making mayonnaise from milk and butter. Guaranteed result - traditional, with eggs.

Guaranteed result - traditional, with eggs.

Well I do not know. Now I can do it without eggs - there was only one failure. And if we talk only about cooking mayonnaise with an immersion blender, then 100% successful attempts.

Where did you live during the Soviet era? Mayonnaise was always and everywhere. I lived in Russia, Kazakhstan, Ukraine, mayonnaise was in glass jars 250 g.
At the very beginning of the topic about mayonnaise, there is a recipe with an egg, please see. And a great recipe!

I’m talking about my memories - in Tver, since the second half of the 80s, there was nothing in grocery stores at all, everyone was from Moscow, but in Moscow, in the early 90s, there was no mayonnaise either - does anyone remember the Muscovites' cards?

Mayonnaise was always and everywhere

Was, but for the holiday. Divided into packages together with instant coffee and a jar of peas. Sad memories. I don’t remember what year, but the Japanese came to us, and at the checkpoint they brought packages for the people with peas, mayonnaise, instant coffee and chicken.
Chicken feet were sticking out of the bags.
The Japs' eyes became round.
They never understood what it was.

And in Kazan, the coupon system was commonplace, in the 70s and 80s they lived like this, butter, meat, sausage, cheese ... everything was according to coupons, so the 90s did not frighten us

Was, but for the holiday. Divided into packages together with instant coffee and a jar of peas. Sad memories.

I also remember these rations. Sometimes buckwheat and sprats were added. I remember how mayonnaise was stored in the refrigerator for many months, despite the shelf life of approx. 30 days, as this mayonnaise layered, it was gently stirred and still consumed.
But, compared to the current store "mayonnaise", it was still mayonnaise, and not just some kind of white sauce. Sorry for the physiological details, but my so-called "blind probing" has never worked with pharmaceuticals. But salad Olivier with Soviet mayonnaise worked for sure, which means that the emulsified mayonnaise was great.

[DonnaRosa]

DonnaRosa, and what and how did you do? Maybe I'm a reinsurer, but I do it with a submersible blender, as taught by more experienced housewives, and also very gradually, at first, almost drop by drop, I pour the butter into the milk, and when everything thickens, I add salt, mustard, vinegar or lemon juice. Moreover, when I start whipping, it seems that this substance will never thicken. And I worry every time.

I don't have a hand blender. I don't need him on the farm.
There is a food processor. And separately - a mixer.
If milk needs to be injected drop by drop,
so the recipe should be written like that.
The time of knocking down should also be indicated approximately.

In general, one must responsibly approach the publication of such recipes.

And I never introduced oil drop by drop, poured milk, the whole portion of butter, salt, mustard on top, lowered the blender, turned it on, made a couple of up and down movements and that's it, it thickens almost immediately, and then I add lim. juice instead of vinegar. It always works, I don’t even understand why others didn’t try to beat it with a mixer for the experiment, it didn’t work, I lowered the blender and everything worked out.

I don't understand either - I did it 10 times, it will turn out good, thick, then no - just a liquid mass.

[If milk needs to be injected drop by drop, then the recipe should be written like that.]

I don't have a hand blender. I don't need him on the farm.
There is a food processor. And separately - a mixer.
If milk needs to be injected drop by drop,
then the recipe should be written like that.
The time of knocking down should also be indicated approximately.

In general, one must responsibly approach the publication of such recipes.

DonnaRosa, you inattentively read the topic, they wrote in it more than once, mayonnaise without eggs, do only with an immersion blender, and I even spent an experiment on this topic ...
Read pages 32-33 of this topic ...

Donna Rosa is a very strange lady: she does not want to read to study the topic - she will have to read too much, take her out and put the recipe with all the subtleties; they help her with advice, explain, but she doesn't want to read the whole topic with a disgruntled face, it's a waste of time; why not warned about everything; I don't have an immersion blender and I don't need it. There is an old adage: without difficulty, you will not catch a fish from a pond. If I am interested in something, then I will read the whole topic and then, if something has not been discussed or is not clear, then I ask the question.

In general, you need to responsibly approach the publication of such recipes.

It's not that who does what, how much, how he pours oil and so on ...

All very responsibly and conscientiously try to give advice and help you and others .... but, as many cooks, there will be so many recipes, and advice, and approaches to cooking.
I'll add my own version to you now ... with differences from others

And experience, son of difficult mistakes!
You just need to do it yourself, focus on your taste and your conditions in the kitchen - it will definitely work out - it may not be the first time, but it will work out

[necessarily]

girls, I somehow never paid attention to the following fact, but my "mayonnaise girlfriend" came to another surprising conclusion: the container in which mayonnaise will be whipped, necessarily must be dry. and now I remember that out of a thousand times, when I made mayonnaise, 1-2 times it did not work, although all the conditions were met. and the jar was freshly washed. with water droplets at the bottom. I don’t know how much it really affects, but it’s better, as you know, to overdo it than not to do it ...

If I am interested in something, then I will read the whole topic and then, if something has not been discussed or is not clear, then I ask the question.

Well, most people do that, although (alas!) There are no rules without exceptions.

[necessarily]

container in which mayonnaise will be whipped, necessarily must be dry.

The container was clean and dry.

Donna Rose ................

It is not rational to buy a hand blender because of mayonnaise.

If I am interested in something, then I will read the whole topic

: flowers: Well done.

[It is not rational to buy a hand blender because of mayonnaise.]

It is not rational to buy a hand blender because of mayonnaise.

Well, buy egg-free mayonnaise.

Well, buy egg-free mayonnaise.

We hardly ever eat it as a product.
I wanted to try what would happen.
I tried it. Did not work out.
All.

sorry, if I repeat - and if there is no blender. no harvester. You can cook it somehow, otherwise the children ask ..

[nateria]

nateria, cook what exactly? Here are a few recipes wandering around.

sorry, if I repeat - and if there is no blender. no harvester. You can cook it somehow, otherwise the children ask ..

I used to make it with a hand mixer, whisks, but that recipe included a raw egg. If you are not afraid to give to children, then look in the topic, there was a recipe, and more than one.

I used to make it with a hand mixer, whisks, but that recipe included a raw egg. If you are not afraid to give to children, then look in the topic, there was a recipe, and more than one.

thanks a lot, I'll try with quail

thanks a lot, I'll try with quail

I want to clarify: in that recipe, I added butter in small portions. And somehow I wanted to quickly, I thumped all the oil at once and ... nothing came of it.

[always]

Guys, dear! I read Temka from cover to cover - I made a conclusion - no money - not good to build no hand blender - no need to try mayonnaise without eggs. Today I went to Foxtrot just to see how it is with me always brought a whole bunch of inexpensive blendors, about 8 Amer. money. And everything was decided by the firm. This line of household appliances is the property of Foxtrot and the blender turned out to be the brother of my stove. And I'm happy with the stove. First, I decided to make mayonech according to the author of this topic - respected and expensive Qween... And everything is great and worked out great. Then I decided to go to the end and bang Natakhin mayonnaise without eggs.When I first mixed the milk and butter turned on the blender, his leg instantly sucked to the bottom - and this substance thickened all at once. Still without mustard and salt and vinegar. Without anything at all, just milk and butter. And my blender is not very powerful, though at 2 speeds (+ turbo) - I didn't use it this time - I didn't have time to figure it out, but it was already ready. Thank you all, the topic is thoroughly covered. Whoever fails - advice - buy a blender and your hands will be exactly the same length as the blender.This is mayonnaise without eggs.a little closer.while I was chasing the camera, my Tisha, disturbed by the sound of a new buzz, came to get acquainted with the device

[Thanks again everyone]

Oops! I forgot ... These inclusions - I added pepper and Mediterranean herbs. Thanks again everyone And even to those who did not succeed and he spoiled, as it seemed to him, the food. But neg. the experience was useful to many. Low to the waist emoticon bowing.

what is turbo? I have a similar llender with one button .. the cheapest, the glass just got lost

[Gypsy, Lyusichka]

Gypsy, Lyusichka this is what they called the second speed. 2 buttons - 2 speeds. And the power: - \ there is a mismatch - in the store, the price tag was written 250. I read the passport at home - 200. But that was enough There were also 700 watts expensive - like my half vacuum cleaner. Imagine turbogenizing mayonnaise on it - milliseconds

mine says 180W 230V .. and I also have a GDR with such a nozzle

I made mayonnaise with my low-power milk, it turned out to be very yellow yellow .. from yellow unrefined canola oil .. but the taste is greasy and whiter .. I hope so nasty taste from nasty butter .. I will try with another oil.

What is fecal oil?