Making mayonnaise

Canola oil - canola oil.

Canola oil Scientists have developed a rapeseed hybrid without erucic acid. The plant took root all over the world and it was from its seeds that they began to produce in many countries ...
oh .. I met some passions about him in Google

No, Lucy, in milk it is white and white. Even annoying with its aristocratic pre-French pallor. Someone even suggested pouring kukurma. This is exactly what you got from the butter. Interestingly, but corn with milk will work? And scho tse bude?

[IRR]

IRR, corn oil - corn oil, one of the best we have, and the choice is ...
So I use this root oil, I cook everything, the mayonnaise is excellent ...

here the radical helped me

girls, and who makes what of unsuccessful mayonnaise, especially if the taste is sickening? maybe a hair mask?
I would smear my hands and feet with them, but in vain I put mustard

Aha! Hair mask ... on the legs To get away from the nose

gyy .. as if the husband will lie at his feet

[IRR]

gyy .. as if the husband will lie at his feet

GY-gy Besides the fact that grease the hinges in the doors, I'm sorry, nothing comes to mind.

IRR, corn oil - corn oil, one of the best we have, and the choice is ...
So I use this root oil, I cook everything, the mayonnaise is excellent ...

Thank you, Pakatic, although we have no choice, but boom to try

IRR, Gypsy, so I laughed here with you, thank you cheered me up. Girls how I love you. Oh and Pakatika .... he is so cute.

[an immersion blender is what I lacked for complete happiness]

Girls-boys, and I love you so much! Thanks to you, I realized that an immersion blender is what I lacked for complete happinessNow I'm going to Foxtrot for the second (brother's wife). Probably buy green (bottle-colored).

IRR I then have a question on the topic: I do not have a submersible blender and while I am considering the feasibility of buying it for myself, I also thought I could buy it, tell me, can he grind meat for minced meat? You probably read the instructions.

[Gabi,]

Gabi, no, he can not. Even stipulated in the instructions. Everything is soft - cocktails, fruits, proteins. He doesn't have enough power. There are stronger ones, but ...: (many times more expensive.

Well, here I am ripe to try to make mayonnaise. Never cooked it in my life. I am very picky about the taste of mayonnaise. I like MZhK (Moscow Fat Factory). It seems to me that it most resembles that old mayonnaise in glass jars. In this regard, the question is, who else prepares mayonnaise similar in taste to MZhK?
p.s. I didn't read the topic, because I was impatient with the current. If this has already been discussed, poke your nose pliz.

[Boo Boo]

Well, here I am ripe to try to make mayonnaise.
It seems to me that it most resembles that old mayonnaise in glass jars. IN
In connection with this, the question is, who else prepares mayonnaise similar in taste to MZhK?

Boo Boo
You will get a "clean slate" after beating eggs and butter or milk and butter. Then add acid (lemon juice or any of the vinegars), salt, sugar to your liking. And you try, taste, taste ... As a result, you have a favorite taste of your favorite mayonnaise! How do you like that?

That's okay. Straight, even great. I have to instruct my husband, he cooks better with me and throws everything in sight. He should be good at it.

That's okay. Straight, even great. I have to instruct my husband, he cooks better with me and throws everything in sight. He should be good at it.

And most importantly, he will cook mayonnaise and will be almost full
Yes, mustard, your favorite mustard in the family, creates the taste very well in mayonnaise!

[Boo Boo]

Boo Boo, look for GOSTovine mayonnaise. He will be the ONE.

Thank you girls.Eh, I tried it, nothing happened. Everything exfoliated, although the oil poured directly drop by drop. I probably lost my interest, although ... next time I'll try in the cube. )))))))))))

Yes, what are you doing, today I again made my cheap ones on canola refined oil - it turned out great, my husband ate Olivier with him and gave the go-ahead. Oil poured in a stream. Apple cider vinegar, mustard, salt, black pepper and voila The color was white

[Boo Boo]

Boo Boo, and what did you do? The unit? Gypsy,

I am considering the feasibility of buying it for myself, I also thought I could buy it, tell me, maybe he can grind meat for minced meat? You've probably read the instructions.

Some can. For example, Moulinex DD7021 with interchangeable knives (there is one specifically for meat) and, in my opinion, Bamix - there are also several knives and the fastest way to grind the meat is somehow.

girls, and who makes what of unsuccessful mayonnaise, especially if the taste is sickening?

earlier (in pre-perestroika times) the people used to have a recipe for gingerbread with mayonnaise. I think all sorts of aromatic and flavoring additives in the dough will beat off the taste and smell of uncompleted mayonnaise that does not suit you. And if you add to the bread, then the mustard will not be superfluous.

[IRR]

IRR Made with a submersible blender using a knife attachment.

[IRR]

IRR Made with a submersible blender using a knife attachment.

Then, like a bun from a cartoon - I DO NOT UNDERSTAND ANYTHING.

Thank you girls. Eh, I tried it, nothing happened. Everything exfoliated, although the oil poured directly drop by drop. I probably lost my interest, although ... next time I'll try it in the cube. )))))))))))

You will definitely succeed in the cube. I whipped with a disc - it worked! And before this combine, my usual mixer burned out while whipping mayonnaise, but it never whipped.

[I DO NOT UNDERSTAND ANYTHING.]

Then, like a bun from a cartoon - I DO NOT UNDERSTAND ANYTHING.

Understood nothing

Len OK thanks, I'll try

[Boo Boo]

Understood nothing

Boo Boo - such a cartoon was "The gingerbread man follows the trail" (it has nothing in common with the bun from our bread machine). So this bun was running around, as if scalded and in a bad voice was broadcasting - I don't understand anything. So I, too, about your mayonnaise did not understand why it stratified. It seemed to me that the hand blender is a panacea

[soviet ...]

Well, here I am ripe to try to make mayonnaise. Never cooked it in my life. I am very picky about the taste of mayonnaise. I like MZhK (Moscow Fat Factory). It seems to me that it most resembles that old mayonnaise in glass jars. In this regard, the question is, who else prepares mayonnaise similar in taste to MZhK?
p.s. I didn't read the topic, because I was impatient with the current. If this has already been discussed, poke your nose pliz.

I took this recipe from somewhere here (in my opinion ... I'm a forgetful girl ...) but the taste is exactly the MOST mayonnaise ...soviet ...It must be done (well, at least I haven’t tried it with a submersible and I cannot say that I cannot) with a mixer.
3 yolk
3st. l mustard (no top)
3h l sugar
salt to taste
3st. l vinegar (can be replaced with lemon juice for softness)
1L. rast. oils
1/2 cup cold water
Grind the yolks with sugar, mustard and salt until slightly discolored. Slow down and pour in oil in a thin stream, if the mass "closes up" a little, it's okay, increase the speed and then add vinegar (lemon juice), the mass will turn white and dilute the cold. water to the desired consistency. A lot of mayonnaise is obtained, ~ 1.5 liters. but it keeps very well in the refrigerator.

["Sauce mayonnaise" (main):]

here is the recipe given by Vallejo from the site from the section "GOSTs of the USSR"

"Sauce mayonnaise" (main):
Vegetable oil - 750 g * / 563 g ** / 375 g ***
Eggs (yolks) - 96 g * / 72 g ** / 48 g ***
Table mustard - 25 gr * / 25 gr ** / 25 gr ***
Sugar - 20 g * / 20 g ** / 20 g ***
Vinegar 3% - 150 gr *
Broth - 300 gr ** / 300 gr ***
Vinegar 9% - 50 g ** / 50 g ***
Wheat flour - 25 gr ** / 50 gr ***
Output - 1000 gr * / 1000 gr ** / 1000 gr ***
________________________ ___________________
* 1 option
** Option 2
*** Option 3
Mayonnaise sauce is prepared only in the absence of industrial mayonnaise.

Vegetable oil is gradually poured into the pounded raw yolks with salt, sugar and mustard in a thin stream with continuous one-sided stirring. When the oil combines with the yolks and the mixture turns into a thick, homogeneous mass, pour in vinegar (according to option I). In the sauce prepared according to the II and III options, add the filtered cooled white sauce.The flour for the white sauce is heated without fat, preventing discoloration, cooled, then diluted with cold broth mixed with vinegar, brought to a boil and cooled. Instead of flour, you can use potato or maize (corn) starch.

Ladies, the topic has grown so much that it's time to create a table of contents to find the right recipes. Can anyone please do this?

In distant times, living in Tashkent, I made mayonnaise and after so many years, after reading our site, I remembered that scarce and at the same time good time. Not only that, he was then a rarity, but when our industry got it right, it was, something .... Made from cottonseed oil (maybe someone will understand me), so even from the heat into the constituent part. That's when I don't remember where I got this recipe from, in principle it is the same as it was already described here, on yolks, but what is remarkable, I emphasized that it should be whipped either in glass or porcelain. Probably someone will need this, maybe this is the error of not receiving, and the volume should be small, like a glass. Then I whipped with a mixer, but only with one whisk and it always turned out. Today, in the age of civilization, primitive cooking is no longer fun. Alone; Dm in a word, I did not use a mixer today, but decided to start with such a blender
🔗
Today I fiddled with mayonnaise for half a day.

so in such a blender it worked out for me ...., it did not work out. Started doing
[/ URL is in this attachment. It whipped up well at first, only it splattered all over inside, and then at some stage .. kirdyk and the detachment began.
Okay, but we don't give up, poured everything into a smaller container, called a flat knife and no matter how much I twisted, it was more a cocktail than mayonnaise. I understand that the motor is at the bottom of this blender and it heats up what is above it. I did not grieve for a long time, I took out a submerged one and began to pour this mixture into the remnants of the past mayonnaise
[URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s005./i212/1002/5f/52d5457114a6.jpg.html]
In general, I saved the product and the mayonnaise turned out to be excellent.

But for those who are less fortunate ... there is mayonnaise bread on our site, it is really beautiful and tasty.

[Mayonnaise cookies]

Something I somehow left everything was inserted. Therefore, administrators, I will now give a recipe, you yourself will dispose of what to do with it.

Mayonnaise cookies



1 mayon. a jar of mayonnaise, I think it is equal to 250 ml.
300 gr. margarine
300 gr. Sahara.
2 eggs
1.5 tsp soda
a little salt
about 5 glasses of flour

Grind sugar with margarine, and all the ingredients. The dough will be subtle, very similar to shortbread, only more oily. Roll up tiny cakes, sprinkle with sugar on top and 200 g in the oven for 10-15 minutes. Let it brown only slightly. The cookies are crumbly and melt in the mouth. And most importantly, you can hide your culinary blunders.

And if: 1) there is no need to hide the mistakes, 2) mayonnaise without eggs, can it be in cookies? Or then you need to add 1 more egg?

Well, I started to write and where did everything disappear,
I would like it without fail, but they are reptiles present in our kitchen.
I think you can leave the original number of eggs, we didn't know then, and even now what mayonnaise is sold in the store. In this regard, leave it as it is, the most important thing is not to overdo it with flour, otherwise it will not be crumbly and melting cookies, but more dense. Therefore, the advice is to immediately pour 3 glasses, and then mix and watch so that the balo is soft and no longer sticky. Yesterday I had 2.5 baking sheets, today I have a third. And I thought that he would live until the weekend

Thank you. I'll try, then I'll tell you how it happened.

dear forum users! in the first post (on the first page) of this topic, I made a table of contents. these are just hints so far, please consider the proposed option for convenience and express your suggestions
sincerely yours
fugaska

suggestions can be made right here, I will clean up the unnecessary later

IRR I then have a question on the topic: I do not have a submersible blender and while I am considering the feasibility of buying it for myself, I also thought I could buy it, tell me, can he grind meat for minced meat? You've probably read the instructions.

This can be the meat and whatever you want

- 459 ₪

but it is very clearly visible how the usual mayonnaise on eggs is whipped

cool thing. I want one, I looked at us like there are none, the link goes to the azone. Maybe another such firm.My blender is left-handed and it's not convenient to hold, that's why I'm thinking about buying a new one, that's what I would like.

and we have a special topic for blenders, so follow this link: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=138.0
and you can also find a lot of information about combines, shredders, etc. here: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=126.0
I do not expel, but let's talk about technology in the appropriate topics

IRR I then have a question on the topic: I do not have a submersible blender and while I am considering the feasibility of buying it for myself, I also thought I could buy it, tell me, can he grind meat for minced meat? You probably read the instructions.

I understood that Gaby was asking specifically about mine, which costs 3 kopecks. The instructions for him say about meat, which is categorically not. And there were many of them with various attachments in Foxtrot. The most inexpensive cost about 260 hryvnia. I don't need it, I have a harvester, really antediluvian, Phillips. I took the blender exclusively for mayonnaise.

IRRochka and Tsyganochka THANK YOU girls for not forgetting and answering. IRR you understood correctly, thanks to your answer, all questions have disappeared - I have something to grind the meat with, I have a food processor, which whips me and ordinary mayonnaise wonderfully. So this is for you

I read it and immediately wanted to make mayonnaise. For 15 years, they tried to do it with my mother using a mixer, nothing came of it (((And the dream of homemade mayonnaise remained

[Mayonnaise with honey and sesame paste]

I have been making mayonnaise for a long time. Since the days of "stagnant deficit". Additives - according to the infusion. But yesterday it turned out sooooo good.

Mayonnaise with honey and sesame paste

rapeseed oil (any odorless vegetable) - 200 ml
olive oil - 50 ml
1 egg
salt - an incomplete teaspoon of HP
white pepper - shake the pepper shake a couple of times
honey -1 tsp the spoon
lime juice - 1 dessert spoon (10 ml)
medium spicy mustard - 1 tsp. the spoon
tahini (sesame paste) - 1 teaspoon
cold boiled water - 50 ml

I put the products in the indicated order in a 700-gram jar, beat with an immersion blender, add water to the finished mayonnaise and beat again.
I often add pesto instead of sesame paste, great too!

Replacing sugar with honey has a very positive effect on the taste.

Hurrah!!!!! Everything worked out! it turns out, I stopped halfway - the mayonnaise does not thicken, well, I decide that everything, nothing happens, but today, in spite of everything, I poured in all the butter (250g for 2 yolks), and now it is thick, delicious ! hooray-ah-ah-ah !!!

The girls need help. I made gostovsky mayonnaise, very tasty, but when whipped almost at the very end, it stratified. Can someone tell me something, I fluently bobbed on Temka but did not find the reason. PLIZ- help, I really liked it (not stratified)

And now, in order. What products, in what order, how they whipped, at what speed. What consistency the mayonnaise was before it stratified.