Making mayonnaise

First, yolks + salt + sugar + mustard, beat everything a little with a vegetable cutter from a mixer at medium speed, then poured it into a combine (I have Kenwood) and beat it at 2 speeds with a butter attachment, adding 1 hour each. l. oil, the mass thickened, and everything was fine, butter had to be added according to the recipe 750g., in time the whole procedure lasted about 30 minutes. and then he stratified ... here is such a sad story.

Mine is submersible, but something tells me that 30 minutes for mayonnaise is a long time. Could get hot. I have it in 1 minute - by God, I'm not bragging (smile giving a tooth). And I pour everything at once (oil not in drops).

IRR Do you make the recipe for "lazy"?

Kapeliya777, you simply interrupted him. First, you need to pour in the oil quite a bit, and when the structure of the mayonnaise is already visible, you can pour it in in large portions. I cook it with a mixer in just 5-7 minutes, and, as already mentioned, at minimum speed.

Try whisking in a cocktail blender and it will work out better.

[Kapeliya777]

IRR Do you make the recipe for "lazy"?

Kapeliya777
And the lazy did and not the lazy, and with milk. Everything is done quickly

[Kapeliya777]

Kapeliya777 this is my favorite recipe ... but in Kenwood it didn't work out for me: (I just bought a mixer with a bowl especially for him) there when you start adding oil, the speed should be very low ... I think that things are in the mixer .. and he didn’t work with his leg either ...

: flowers: Today I made mayonnaise according to Mouli's recipe from page 2
So simple and delicious that it is even difficult to imagine. I added a little sugar.
I have my own tortured and worked-out recipe for mayonnaise, but while you separate the yolks from the proteins and drip oil, you will spend a lot more time. In my opinion, I will not return to it, well, if for baking. And here the blender takes longer than soap.
Thank you very much

And I got involved in making mayonnaise on my own. The recipe from the first page. I beat it with a mixer at low speed (2 out of 5) in a narrow jar, everything worked out the first time and easily, without nerves. I took mustard in powder, corn oil from the cabinet (not cold), eggs from the refrigerator, salt. Only one slice of lemon remained, the cat cried out of juice from it, and only apple cider and balsamic vinegar. I added both this and that, because I was afraid that the balsamic would make the mayonnaise dirty-gray, but no, everything is in order, light, thick. The taste is still unusual for me, I think it’s about vinegar, I’ll try it with normal vinegar.
I am also very afraid of raw eggs, and all day I listened to myself with addiction, especially since the menu also included homemade ice cream, but everything is fine with us, somehow I will try mayonnaise with milk without eggs.
Thanks to the author of the recipe and everyone who unsubscribes in the topic, your experience is very useful!

Sorry, there is no time to type, so just scanned recipes from "Cooking" 1960:

Vinaigrette sauce


Mayonnaise sauce


Mayonnaise sauce with sour cream


Mayonnaise sauce with white sauce


Mayonnaise sauce with jelly (no eggs!)

I cook according to the recipe 145 all the time and mayonnaise is right !!! Only at the end I add a little cold water, this is when I need to do it thinner.

Recently I accidentally overheard my daughter telling her friend, who was perplexed, why also make mayonnaise at home ("after all, so many of them are sold!"): "Eh, no, mom's tastier!" (I usually make egg-free mayonnaise with a recipe somewhere in the middle of this topic.) What an unexpected bonus!

[IRR]

Mine is submersible, but something tells me that 30 minutes for mayonnaise is a long time. Could get hot. I have it in 1 minute - by God, I'm not bragging (smile giving a tooth). And I pour everything at once (oil not in drops).

IRR, keep the tooth for yourself. I'm completely the same!

This is so, we probably do well that we have the "coolest" (for 66 UAH) blenders. Thanks again for the blender info.

I am making the most "lazy" recipe: 200 ml of refined sunflower oil, 1 egg, a pinch of salt, 1 tsp. ready-made mustard, 1 tbsp. l. vinegar. All at once into the glass, a few movements of the blender up and down and you're done. Oil at room temperature, an egg from the refrigerator.

[IRR]

IRR, keep the tooth for yourself.

Luysia, late One more, one less. I have a pinch of sugar for your recipe, literally a couple of grains, sometimes + Provencal herbs, or some other herbs, for by mood.

This is so, we probably do well that we have the "coolest" (for 66 UAH) blenders.

Yours is even more expensive than mine! As much as 2 grams.

I want to thank you. I flipped through all the pages and tried Lazy mayonnaise, we are delighted, more in the store and I will not think to buy mayonnaise. Homemade is very tasty and, most importantly, without preservatives, which is useful. It turned out the first time and quickly.


Thank you all

I join everyone who makes mayonnaise. After 2 failures in a mixing blender (Phillips combine), my husband and I went to the store and bought a submersible blender of the same company. Power 600W, 2 modes, normal and turbo. For 2 months now we have not gone to the store either for mayonnaise or for bread. Everything works the first time. I dump everything into a glass and after 1 min. everything is ready! No gags and punctures. For myself, I found out that the speed of the blender is decisive, not the products. I'm experimenting with what comes to hand. As a result, everything is just OK!

For myself, I found out that the speed of the blender is decisive, and not the products.!

Do you first do it at low revs or go straight to TURBO? I ask because I have a Brown blender with high power, but almost immediately the top button stopped working (where the speed is being adjusted). Only the TURBO button works. And I read from someone that the speed should be increased gradually. I just don't dare to try to make mayonnaise.

Your name is Olya? I made mayonnaise on that button, which does not work for you and on the turbo. The result is the same, the mayonnaise is ready in minutes or earlier, so interesting that there is no time to count the seconds. I also take products from the place where they lie, some in the refrigerator, some under the refrigerator. ...

You have such a technique in your hands, but you are afraid! At low speeds, this is not for you and me.

[Luysia]

... Power 600W, 2 modes,

With us Luysia power 200 and also enough

I have a blender Brown with high power

Me too. Cooking mayonnaise in turbo mode.
I immediately put all the ingredients in a jar, insert the blender so that the bottom does not touch (the gap is about 1 cm) and begin to beat. As soon as the emulsion appears, slowly (!) Raise and lower the blender. At the end I pour in 50 ml of water, otherwise the mayonnaise can be cut with a knife - it is too thick.
Wonderful!

[Qween]

Qween, carry my thank you for mayonnaise for lazy people - this is just my option (you need to do everything quickly so that the child does not have time to get into another pan), and most importantly, the main thing is the taste !!! This is that unforgettable mayonnaise of Soviet times from mayonnaise (analysis) jars, thick, with a rich taste, just a fairy tale! Immediately thought of a salad of garlic with cream cheese, mmmmmmm

[Miracle777]

Miracle777, to your health!
And yesterday I made garlic croutons with mayonnaise, cheese and eggs. Gash from the belly.

Delicious dishes with mayonnaise!

[Qween]

And yesterday I made garlic croutons with mayonnaise, cheese and egg. Gash from the belly.

Qween, Anya! And how they made croutons - all types were mixed (mayonnaise and an egg) and fried, and then sprinkled with cheese. Or they fried the croutons separately, and then they were decorated with mayonnaise, cheese and an egg (boiled). Tell us, maybe we don't know what yet?

[IRRochka]

IRRochka, first I dry the toast, but if someone likes it, then you can also fry in oil.When the toasts are not very hot, then rub them on both sides with a clove of garlic. Then, with a generous hand, I grease with mayonnaise, and on top, without sparing, with a pea, I put the following mixture: hard cheese + boiled egg grated on shallow grated, and mixed. The proportions of cheese and eggs are approximately equal, and do not add mayonnaise to this mixture.
As if the simplest recipe, but in this version, flies off the table in the very first place.

Please tell me how much homemade mayonnaise can be stored in the refrigerator?

[GalinkaMalinka]

GalinkaMalinka , I was also very interested - how long it is stored. So, by experience, I found out that it can be stored for 2 weeks accurately, and without loss of taste. There was not enough mayonnaise for a longer time, but I would not have kept it longer.
Note that I do not add water to the mayonnaise to be stored. And if you need thinner mayonnaise, then I dilute a small portion with some water before meals.

[Anechka-Qween,]

As if the simplest recipe, but in this version, flies off the table in the very first place.

Still would not fly away! Anechka-Qween, thank you for reminding me - I also love and do so. Another circle of tomatoes on top, and it happens that you can also sprat, then finally finally, although, of course, these smoked sprats are disgusting. But sometimes it is useful for your body to remind you of the nasty things.
shl. And dill-dill. Small, for design.

[Anechka-Qween,]

Still would not fly away! Anechka-Qween, thank you for reminding me - I also love and do so. Another circle of tomatoes on top, and it happens that you can also sprat, then finally finally, although, of course, these smoked sprats are disgusting. But sometimes it is useful for your body to remind you of the nasty things.
shl. And dill-dill. Small, for design.

IRR, you describe it so appetizing, drooling! And there is always a jar of sprat in the refrigerator, just in case (like this, for example)!

IRR, you describe it so appetizing, drooling! And the jar

Namesake, Duc, forward! (current tomorrow, it’s deep night)

[Miracle777]

Miracle777, to your health!
And yesterday I made garlic croutons with mayonnaise, cheese and eggs. Gash from the belly.

Delicious dishes with mayonnaise!

Oh, for sure, this is such a delicious and simple dish, you must definitely cook it, yes with a tomato and a cucumber, nyayayayam

And yesterday I didn't get mayonnaise for the first time, probably I was too quick to raise the blender. Emulsification and thickening began, and then somehow everything mixed up and got a liquid mayonnaise-colored water. I went there 2 more quails. I threw eggs, but nothing helped.
This time I bought a new sub. oil, my beloved was not there - maybe it had such an effect?

And yesterday for the first time I did not get mayonnaise, probably I was too quick to raise the blender. Emulsification and thickening began, and then somehow everything mixed up and got liquid water of the color of mayonnaise

Today I also decided to make mayonnaise, it thickened normally and quickly, BUT, as I see from the fact that I do it, I rarely did not catch the moment when it was necessary to stop and the mayonnaise began to thin out slightly before my eyes. I had to urgently stop whipping.
So I think it's not about the brand of butter, but the length of the whisk.

Girls, I think that mayonnaise has not become liquid because of the oil. This is due to the fact that a large amount of oil early began to get into the not yet very stable emulsion.
Better, in this case, to break another 3-4 eggs, put a blender's leg on them, and then pour liquid mayonnaise. Further according to technology, just don't rush to lift the blender up. And everything will turn out great.

Girls, I also noticed that I can't get mayonnaise from other eggs, apparently eggs are also very influencing ... maybe freshness, or maybe something else ..

And I have my first puncture! I didn’t manage to whip everything together. At first it seemed to whip normally, and then in an instant it became liquid, I decided to finish it off and all this "cocoa", in general, stratified
Better still pour in parts ...

[RybkA,]

And I have my first puncture! I didn’t manage to whip everything together. At first it seemed to whip normally, and then in an instant it became liquid, I decided to finish it off and all this "cocoa", in general, stratified
Better still pour in parts ...

RybkA, if this "kaku" has not yet been thrown away, then you can make a new portion, and when it thickens, whisking gradually add the failed option. And there will be a double portion of super mayonnaise !!!

I did this (the only time it didn’t work was "lazy mayonnaise" - I was just distracted and forgot to put the mustard)

Now the products are throwing away a lot of waste.

[Luysia]

Luysia , here I am a spender !!! Now I know! I really smeared half of this "kaki" chicken, that was just in the oven, well, and the other half ... I fed the toilet

, and the other half ... fed the toilet

I could have left it in the bread ... I still had homemade grape juice from a juicer - vigorous, no one drank already, tired, I instead of water in bread. Yeast + grapes did their job 2 times faster and higher!

well, and the other half ... fed the toilet

well, in vain! Well this is a nourishing hair mask!

[IRR, gypsy]

IRR, gypsy, well, it's just a shame of some kind. So many useful things could have been done ... and I am so trite ... well, on my head I all this "kaku", I think, even in a drunken stupor, I would not dare to smear
Oh, forgive me, such a wasteful In the next. since I will definitely come to consult

Someone can explain exactly or "send to the address", where I can find out: "Why mayonnaise is not allowed in case of gastrointestinal diseases, but olive oil is possible?"
I do not understand the "chemistry of the process": the same vegetable or olive oil, vinegar is not allowed, we change well for lemon juice (it can and should be), eggs (at least one per week is allowed), then why is it not allowed to eat mayonnaise? I don't just don't understand - "I'm not catching up!"

[Natalyan,]

Natalyan, try to ask the doctors, here in this thread:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28451.0

I think the main reason is the presence of vinegar.

Girls, I think that mayonnaise has not become liquid because of the oil. This is due to the fact that a large amount of oil early began to get into the not yet very stable emulsion.
Better, in this case, to break another 3-4 eggs, put a blender's leg on them, and then pour liquid mayonnaise. Further according to technology, just don't rush to lift the blender up. And everything will turn out great.

Thanks for the advice! I will try to add non-mayonnaise to a new portion (I hope it works out)

[Custard mayonnaise]

I bring to your attention this version of mayonnaise:

Custard mayonnaise

To prepare 500 ml of mayonnaise you will need:

1.25 tbsp. l. flour
150 ml water
1 tbsp. l. vinegar
0.5 tsp salt
1 tsp Sahara
1 raw egg yolk
0.75 tsp mustard
250 ml vegetable oil


In a saucepan, combine flour, water, vinegar, salt and sugar.


Cook, stirring occasionally, until the first bubbles appear.

Allow the mixture to cool completely.

Introduce the yolk.

Introduce vegetable oil in a few steps.

Stir in with a whisk until smooth.

Beat well with a hand blender.

Add French mustard.

Mix gently with a whisk.

The mayonnaise is ready.

Oh, finally I waited for this recipe. ;) Diana Thank you, I will try.

Guard! for the second or third time, mayonnaise https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0 does not whip. What is it? and how to fix it? what to add?

Are the ingredients the same? Have you changed the oil? Initially, I always made mayonnaise with Chumak butter, and then I changed the oil and it didn't work out for me, and when I returned to the old oil, everything returned to normal. Analyze everything.

Almost everything is as usual. The second portion came out great, which proved that replacing salt with mushroom seasoning is not acceptable. As a result, half of the spoiled, not whipped, with the addition of melted cheese (this is how I tried to save him) mayonnaise, added to a whole portion of a successful

Well, she herself found the reason.

[artisan]

artisan I concluded for myself that the most important thing is beat eggs well with mustard, and then you can add oil. When I began to adhere to this rule, there were no punctures.

[artisan]

artisan, read what is in the seasoning - anything you like, but not salt. One monosodium glutamate is worth it.