artisan
DJ, all on a note, thanks!
Rina72, so I am ...: red: such a lover of everything harmful .. no, no, and you
Miracle777
Quote: DJ

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.
I was 100% convinced of the correctness of this rule, began to beat for a little longer and everything became fine!

Only this time the taste of mayonnaise let down, there was some kind of lard aftertaste, and my husband refused to eat lard with an expired shelf life, added it to salads, it is not so audible there. I don’t understand which ingredient gave such an effect. The recipe and products were as usual, only there was no liquid mustard, put about, 5h. l grains.
artisan
Miracle777, here !! These are grains !!! I bought mustard with grains, and made mayonnaise, so bad
izvarina.d
I, not for the sake of self-interest, try the mayonnaise according to my recipe, which is on the previous page and you will forget about all the problems with cooking, and fearfully every time - it will-not-work.
artisan
izvarina.d, somehow I will get together and report ... it just suits me that I threw everything, bzhiknula and that's it ... And the grains .. I understood, I don't like grains!
Elenka
izvarina.d, an interesting recipe. How much can you store in a chill-out?
izvarina.d
Elenka69, dancing from raw yolk, I keep it for no more than 4 days, in glass and on the lower shelf (the coldest one), therefore, in fact, I immediately laid out the recipe for 500 ml, already counted by me. It was originally designed for 2 liters.

And yet, this mayonnaise withstands all kinds of additives, be it garlic and herbs, finely chopped vegetables ... Sometimes I replace the mustard with wasabi, or white horseradish pounded into gruel - nothing at all.
Elenka
izvarina.d, Thank you. I will definitely try and report back.
Miracle777
Quote: Master

Miracle777, here !! These are grains !!! I bought mustard with grains, and made mayonnaise, so bad
Wow!!! And I like grains so much in all sorts of fries, but in mayonnaise it’s definitely byaka More for nothing !!
Qween
Sometimes, instead of ready-made mustard, I put dry whole grains of mustard. Their blender smashes well and tastes interesting. And I never tried to make mayonnaise with ready-made mustard in grains.
Miracle777
So I put in whole dry grains, but they tasted strong and gave a smalt smack, like there was nothing else to give such a smack ...
Qween
Miracle777, and I got a lift - they treated me to grains of homemade mustard grown in the garden. The grains are small, not like the "store" ones, and delicious in mayonnaise. And not only in mayonnaise. The only pity is that the jar is emptied, and no more will be served.
Miracle777
Qween, probably this is the secret, homemade once again turns out to be tastier
DJ
izvarina.d I just cooked it according to your recipe, but I got it liquid, what should I do ???
leka
Lorik, a lot depends on eggs ... I get it only from home or Shcherbinovka is still there, and I bake Stolichny cake if it turns out liquid
izvarina.d
Quote: DJ

izvarina.d I just cooked it according to your recipe, but I got it liquid, what should I do ???
DJ, when you brewed the flour, did it turn out thick? The brewed flour (base) should be thick enough so that the whisk is hard to work with. And yet - what did you beat? Whisk or mixer? Once my friend tried to beat with a mixer - it turned out liquid. It is better to work with two devices at once: at the first stage - a whisk; on the second - a hand blender.
Elenka
izvarina.d, I also prepared mayonnaise according to your recipe - the base came out a little thin. Perhaps the flour should be taken with a small hill in a tablespoon.
I must say right away that I did everything as you have shown, I mean devices.
For my taste, it is sour, I'll try to cook it and start adding vinegar starting from 1 tsp.
izvarina.d
Elenka69, all additives are adjustable, each according to its own taste and dish - where mayonnaise should be added.
I make salads more liquid and spicy. To the salmon - I add wasabi and make it thick enough not to "float" ...
DJ
Mayonnaise reanimated, fortunately, there is experience
izvarina.d I did it in a combine, it was brewed thick (but I think like Elenka69, next time I will put flour with a pea), but when I added butter and an egg, it became liquid and everything, like I did not beat.
I saved him like this, poured this liquid into a plate and put an egg with mustard into the combine, beat it, and then gradually added the mayonnaise that did not work out, and then everything worked out
The mayonnaise is delicious, I specifically compared it with the purchased one, only the purchased one is saltier, and I also don't have enough vinegar to taste, but this is already a matter of taste, the main thing is the meaning itself
Thank you very much!
izvarina.d
Quote: DJ

Mayonnaise reanimated, fortunately, there is experience
izvarina.d I did it in a combine, it was brewed thick (but I think like Elenka69, next time I will put flour with a pea), but when I added butter and an egg, it became liquid and everything, as I did not beat.
I saved him like this, poured this liquid into a plate and put an egg with mustard into the combine, beat it, and then gradually added the mayonnaise that did not work out, and then everything worked out
The mayonnaise is delicious, I specifically compared it with the purchased one, only the purchased one is saltier, and I also don't have enough vinegar to taste, but this is already a matter of taste, the main thing is the meaning itself
Thank you very much!
DJ, happy for you! Nazdorovyechko. I never cooked it in a food processor, once tried the classics - it turned out to be a flaky mess, but as long as the grandmother whispered, in the food processor, no, no.
DJ
izvarina.d I just don’t have a blender, so I don’t have to choose, I’m glad to the combine, it should somehow pay for itself
Elenka
izvarina.d, thanks for the recipe! : flowers: I'll cook some more.
Aunt Besya
I have an adamant opinion about the Mayonnaise sauce that necessarily should be included in its composition, and in fact, without which ingredients, the sauce no longer has the right to be called such a glorious name! Without eggs or with the addition of milk, this is also a sauce, no less tasty, but, alas, already completely different!
The composition must necessarily contain an egg and fats, spices and seasonings, so I make mayonnaise about this recipe:
-2 eggs
-1 tsp mustard (if it is Provencal Mayonnaise)
-1 tsp salt
- 1 \ 2 tbsp. tablespoons of sugar
-1 tsp lemon juice
-1 1/2 tsp of vinegar
- olive or vegetable oil refined to the required thickness of the sauce. Each time this amount varies, depending on the size of the egg used for cooking, the thickness of the mustard, I have homemade mustard made from mustard powder, thick, and the store can be liquid! Today it took about 300 grams. oil!
Submersible mixer. Mustard and egg from the refrigerator, butter and spices at room temperature. First, I mix the eggs with spices and lemon juice, then pour in the butter in a thin stream, continuing to beat. When the thickness of the sauce suits me, I add vinegar drop by drop from a spoon, continuing to beat. From 2 eggs weighing 65-70 grams, this amount of mayonnaise is obtained. Especially I put it in a standard jar, otherwise his spouse in the refrigerator does not see the thick mayonnaise from the jar does not creep
Making mayonnaise
Making mayonnaise
NIZA
I prepared mayonnaise today according to Stelline recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.650.html#msg248934
I don't have rapeseed oil, I took refined sunflower oil, instead of lime juice, lemon juice, but I had to add another spoonful, it's not so sour, neither sesame paste nor pesto sauce, for lack of these I didn't add, and half mustard - added spoons, Stellochka, I'm sorry to be so angry about your recipe, but I want to say that I have never whipped mayonnaise so quickly, T, T, T,
just a few seconds were enough. and he is ready Thank you very much!
Stern
NIZochka, I am very glad that you have succeeded in mayonnaise!
To your health! Making mayonnaise

You did absolutely the right thing with the recipe
it serves him right!
The main thing is that it tastes good for you!

About technology. I used to make mayonnaise with a mixer, pouring in the oil very slowly, there were no problems either. And when in Germany I decided to switch to homemade mayonnaise, it turned out that the instructions for my blender contained a recipe. I also changed this recipe to my taste, but I decided not to break the technology recommended by the Germans.
And suddenly, this also has its own sacramental meaning! In any case, for now, it doesn't feel like experimenting. Is it difficult for me to throw the components into the jar in their order ?! I also use vegetable oil in different ways, I just alternate sunflower, corn and rapeseed (it's still odorless, there is no difference).
Lana
natamylove 🔗
Now I have just made mayonnaise with milk. Delightful in consistency and excellent taste! I remembered all our excitement while preparing it ... Such a wonderful thing! Fresh and always at hand! I'm very tired, so without a photo, maybe tomorrow or ... in the new year 🔗
Stern
Ooooooo !!! I'm not the first here with thanks to Natasha for mayonnaise with milk!

Yesterday I was left without mayonnaise (a mayonnaise egg, without thinking, flopped into the cream), if not for Natamylove ...
There was no milk, made with cream. Delicious!
Cook
Stella, brought you a thank you for the recipe for mayonnaise with honey and sesame paste.

This is a fairytale!!!

And the most important thing is that you practically don't need to whip it. He does it himself. Now he will go (not all of it, of course) to the "Crab-eater Snack".

Making mayonnaise

I dragged you +
Elena71
Girls, why do not you think it was whipped? There were 4 yolks 200 gr. oils, salt, sugar, mustard. vinegar. And what is interesting, I did the first time with milk only 1 yolk and everything else, I loaded everything at once and whipped perfectly. the second time I did everything according to the rules and did not whip. Who thinks what?
Cook
Quote: Elena71

Girls, why do not you think it was whipped? There were 4 yolks 200 gr. oils, salt, sugar, mustard. vinegar. And what is interesting, I did the first time with milk only 1 yolk and everything else, I loaded everything at once and whipped perfectly. the second time I did everything according to the rules and did not whip. Who thinks what?

Was the temperature of the eggs and butter the same?
Elena71
Yes, I got the eggs out of the refrigerator beforehand.
Elena71
It's a pity to pour it out, can you add something and try to beat it again?
Cook

It's strange. Probably nothing can be done.

And if you put it in the refrigerator and try it in the morning?
Rina
Quote: Elena71

Girls, why do not you think it was whipped? There were 4 yolks 200 gr. oils, salt, sugar, mustard. vinegar. And what is interesting, I did the first time with milk only 1 yolk and everything else, I loaded everything at once and whipped perfectly. the second time I did everything according to the rules and did not whip. Who thinks what?
Lena, is it possible in more detail, in what order, how much of what and with what was whipped?
Kalmykova
I also had it recently. It always worked out, with different additives, etc. And on December 29 or 30, when the next portion of oil was added, everything stratified. I took a new yolk and began to gradually add this dummy. Part added - everything is fine. I put the rest in the refrigerator and the next day repeated the same manipulation - everything worked out. What was it ? probably a lot of oil, or it is not very good.
Elena71
Rina72 Just want to say thank you very much to everyone for responding. If everything was in order, it was like this, immediately 3-4 yolks (I don't remember exactly) put salt and sugar in the combine and turned it on for about 10 seconds. then gradually began to add oil, seeing that it was not whipped, she put the vinegar all the same. I still think maybe the eggs beat up so quickly that they did not combine with the butter. Well, in general, it was a pity to pour out the eggs settled to the bottom, and I drained the oil today, I want to take a chance and try again. then unsubscribe.
Rina
LenaIf you are using new foods, combine the yolk, salt, sugar and some mustard, which will help create an emulsion. Mix at low speed.

If you want to save a failed mayonnaise, try taking one yolk, adding half a teaspoon of ready-made mustard to it and stirring in the failed mayonnaise at very low speeds.

In addition, I have a feeling that 200 g of butter for 4 yolks is not enough (according to Soviet "cooking", in which recipes are close to GOSTs, 750 g of butter is used for 6 yolks).

here is a link to GOST
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0

and here are scans of canonical recipes (1960)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0
Elena71
Rina72 Thank you very much. not how I can not start a family asleep. Merry Christmas to you. And of course, all members of the forum.
Elena71
Well, I'm reporting, it's better to wait than never, nothing came out of it. experience Maybe I'll try again, but definitely not now !!!!!!!!!!!!
Cook
Quote: Elena71

Well, I'm reporting, it's better to wait than never, nothing came out of it. experience Maybe I'll try again, but definitely not now !!!!!!!!!!!!

Do not despair. I poured everything out twice. The third time it turned out to be excellent mayonnaise.
Rina
Listen, why pour out the failed sauces? How many products are lost.
Heat at least to separate the mixture (the egg will curdle) and use oil.

Lena, You try not to beat in a food processor, but to mix with a mixer. I prepare mayonnaise according to the classic recipe (only with yolks), I have never had any punctures. But the condition is - a mixer at low speeds, do not whip, but mix!
Lana
Elena71
Such mayonnaise in 3 minutes

Making mayonnaise
All products from the refrigerator, except vegetable oil. I do it right away in a half-liter jar so that I have less mess with dishes!
Here's what you need

Making mayonnaise

And a whole jar of mayonnaise is ready!
Making mayonnaise
Cook

Rina72 , thanks a lot for the advice. I didn't think of heating the failed sauce myself. Now I will keep in mind.
Rina
Quote: Cook

Rina72 , thanks a lot for the advice. I didn't think of heating the failed sauce myself. Now I will keep in mind.
It's my pleasure...
There have already been discussed questions of what to do or what to do. If the mayonnaise cannot be restored (beat the yolk and stir in the mixture a little to get an emulsion), then you can use, taking into account the components:
in cookies,
a spoon or two can be sent to bread instead of butter,
when baking meat,
make a white sauce and stir in a little bad chatter.

I think there will be some more prompts ...
Cook

Rina72 , yeah ... live and learn.
Elena71
Oops girls all thanks a lot !!!!!!!! Well, that poured out of anger and okay I will definitely try again. Here I also got the first one with milk, but there was one yolk. I will try without an egg. THANK YOU!!!!!!!!!
Story
I've seen enough of your mayonnaises, the appetite was played out not like a child. did and did not work. thicker in milk
and here Aunt Besya, your mayonnaise
Quote: Aunt Besya


The composition must necessarily contain an egg and fats, spices and seasonings, so I make mayonnaise about this recipe:
-2 eggs
-1 tsp mustard (if it is Provencal Mayonnaise)
-1 tsp salt
- 1 \ 2 tbsp. tablespoons of sugar
-1 tsp lemon juice
-1 1/2 tsp of vinegar
- olive or vegetable oil refined to the required thickness of the sauce. Each time this amount varies, depending on the size of the egg used for cooking, the thickness of the mustard, I have homemade mustard made from mustard powder, thick, and the store can be liquid! Today it took about 300 grams. oil!
Submersible mixer. Mustard and egg from the refrigerator, butter and spices at room temperature. First, I mix the eggs with spices and lemon juice, then pour in the butter in a thin stream, continuing to beat. When the thickness of the sauce suits me, I add vinegar drop by drop from a spoon, continuing to beat. From 2 eggs weighing 65-70 grams, this amount of mayonnaise is obtained.
he didn't make friends with me at all: water with bubbles. I got wet with bread, satiated, and now the questions are: both liquid. what's the matter? I love mayonnaise, I wish bw was always at hand or could appear. where did I pierce so cruelly? What are you, standing, you can't take it off the spoon, but I have boerboats?
Lana
Quote: tatianaskazka

I love mayonnaise, I wish bw was always at hand or could appear. where did I pierce so cruelly? What are you, standing, you can't take it off the spoon, but I have boerboats?
tatianaskazka
I don’t ask about the temperature of the food - I checked it: it doesn’t affect!
I know that milk should be used drinking natural pasteurized , not powdered or sterilized!
Vegetable oil - any to your taste!
The submersible blender instantly whips the mayonnaise!
I'm talking about mayonnaise without eggs in milk, what I know from my own experience!
Now I am so confident in the recipe and proportions that I immediately load everything into a tall and narrow dish (!) And one or two movements from bottom to top and back, and the mayonnaise is ready!
Thanks for this wonderful recipe!
Elena71
lana 7386. Rina72 girls will report made mayonnaise with milk, immediately nothing came out with a combine, then I decided just with a mixer but with a nozzle like Lana7386 in the photo, and lo and behold, it turned out only rare milk was boiled but cooled, maybe that's why? Thank you girls, thanks to you, the desire to make homemade mayonnaise has not been buried.
Lana
Quote: Elena71

Thank you girls, thanks to you, the desire to make homemade mayonnaise has not been buried.
Elena71

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