Making mayonnaise

A big request for the Ukrainians. Tell me what kind of mustard you give. There was a sad experience with Torchin mustard, not in kusny mayonnaise turned out. And the one with whom you liked for some reason is nowhere on sale.

[GalinkaMalinka]

GalinkaMalinka, look for the cheapest mustard of Vinnytsia production in mayonnaise jars! Until recently, it was at a cost in the region of 4-5 hryvnyas, and is still produced according to the Soviet GOST. I somewhere in the subject on the tenth or twentieth pages gave all the details from the jar.

There were no punctures with this mustard even once. I am preparing mayonnaise according to a recipe close to the same GOST.

in, found a picture in the internet

Thank you very tasty !!!

I also take the same mustard!

I just made Mayonnaise without eggs. Super!!!! Everything worked out. It tastes very good.
My kid eats store mayonnaise with spoons, which is why we have constant scandals. Now you can relax.
I counted the cost of mayonnaise (it turned out about 5 UAH), wow, it's also cheaper than the purchased one!
Thank you all for the recipe!

I just made Mayonnaise without eggs. Super!!!! Everything worked out. It tastes very good.
My kid eats store mayonnaise with spoons, which is why we have constant scandals. Now you can relax.
I counted the cost of mayonnaise (it turned out about 5 UAH), wow, it's also cheaper than the purchased one!
Thank you all for the recipe!

What recipe did you use?

This one: natamylove gave on 33 pages, and Lana7386 showed on the previous page.

[Mouli]

And today I tried to make mayonnaise according to the recipe Mouli from 2 pages. Everything turned out very quickly and tasty, considering that he made mayonnaise for the first time in his life. I put all the products in a blender for cocktails and whipped at medium speed for about 1.5 minutes - in the end, everything suited me in terms of thickness and taste, but probably next time I will take lemon juice instead of vinegar.

I wanted to know whether to take ordinary tablespoons and tea spoons or from a bread machine?

Professionals, unite! (Cry from the heart) Mayonnaise did not work twice, once with milk, and the second with quail eggs.
Submersible blender Bosch, whipped on turbo - max speed (maybe that's the case?).
All products are fresh, pasteurized drinking milk 3.2% "Prostokvashino", refined sunflower oil (though it seemed to me that it was too liquid, maybe there was a snag in it?), Eggs were fresh, everything was at room temperature, the sequence of laying and actions was observed in both cases.
It begins to thicken (but not to the thickness of dense mayonnaise, after all), and then - rppraz, and even by the sound you can hear that it is liquefying, and of course you can see it too ...
Do not think, I studied everything up and down (all 70-odd pages), maybe I am missing some subtlety? .. Although what? So everyone succeeds despite the different quality and temperature of the food ... Maybe there is some special dance or a song-conspiracy? (this is already the hysteria begins, do not pay attention)

Yesterday I didn't get the mayonnaise. She was confused. I think for butter, or maybe purchased mustard (homemade mustard is over).

I can't get mayonnaise only if I pour in the oil in large portions. I have never tried it with a blender, I beat it with a mixer.

[Tanyush]

I can't get mayonnaise only if I pour in the oil in large portions. I have never tried it with a blender, I beat it with a mixer.

Tanyush, and at what speed with a mixer to beat?

I wanted to know whether to take ordinary tablespoons and tea spoons or from a bread machine?

Taste. I think it's not important.

I whisk mayonnaise in a food processor, there is a special disc for whipping emulsions. It didn’t work just the first time, I don’t even know why, then I do everything like the first time and everything always works out, I pour oil in normal portions (not drop by drop), food from the refrigerator or room temperature, as for me, does not matter.

[Tanyush]

Tanyush, and at what speed with a mixer to beat?

I beat them 5 by 4. I add oil not in drops, but with teaspoons at the beginning and tablespoons (approximately) at the end. I do not refrigerate food

[Arka]

Arka and Cook! The main thing is not to be upset. put your unproduced liquid mayonnaise in the refrigerator until tomorrow, and tomorrow start all over again, break an egg into a blender glass, put a blender on top and fill it with today's mass, without moving the blender, turn it on, well, and there it will slowly begin to thicken, pull it up ... And everything will work out, the main thing is not to rush to move the blender, and the speed should be good at the turntable ...

[Tatyana]

Tatyana, thanks for the advice.

I have already added all my "mayonnaise" mixtures, in bread, in dishes, it was a week ago. Now this oil is over, I will buy olive oil, I will try to make it on it, in order to at least understand how it should be, then I will experiment with others

I have already added all my "mayonnaise" mixtures, in bread, in dishes, it was a week ago. Now this oil is over, I will buy olive oil, I will try to make it on it, in order to at least understand how it should be, then I will experiment with others

I was told that you cannot make from only one olive, it will not work.

By the way, I didn’t like olive oil. It had a pronounced taste, they didn’t even add them to cookies. I probably chose the wrong oil

[Arka]

Arka and Cook! The main thing is not to be upset. put your unproduced liquid mayonnaise in the refrigerator until tomorrow, and tomorrow start all over again, break an egg into a blender glass, put a blender on top and fill it with today's mass, without moving the blender, turn it on, well, and there it will slowly begin to thicken, pull it up ... And everything will work out, the main thing is not to rush to move the blender, and the speed should be good at the turntable ...

obgorka_gu, thanks, I'll try.

[Arka]

Arka for me, the "golden rule" first beat eggs with mustard until white bubbles, and then add boldly butter. I adhere to this rule and there were no punctures

Girls, thank you very much for the advice!
Cook, Antonovka, I meant refined olive, it has no smell or taste, but it is much thicker than the vegetable that we sell here.
Do you think it won't work on it?

[Arka]

Arka,
I just took the OM that was at home, I like the taste in the salad, but in the mayonnaise - be-it, I say I took it wrong)

Girls, thank you very much for the advice!
Cook, Antonovka, I meant refined olive, it has no smell or taste, but it is much thicker than the vegetable that we sell here.
Do you think it won't work on it?

The toad is strangling, and what if it doesn't work out?

In a superfood recipe. ru just indicates that refined olive oil is very well suited for making mayonnaise, because it has a higher viscosity. But there the recipe is designed for classic mayonnaise - yolks, salt, sugar, mustard.
In general, here read
🔗
article too long to cite

1. OIL. The composition of mayonnaise contains from 70 to 84% premium olive (sometimes other vegetable) oil.

Generally speaking, it should be the best refined olive oil - and then mayonnaise is suitable for all occasions. Olive oil can also be unrefined (such mayonnaise has a pronounced taste of the original oil, that is, it is a mayonnaise for an amateur or for certain dishes).

The naturalness of olive oil is easy to check.
High-quality olive oil (first cold pressing, extra virgin) after 1-2 days of storage in the refrigerator at a temperature of + 8– + 10 gr.C becomes milky-white and thick, pasty in its entire volume (does not flow from the bytylka). At room temperature, it again becomes transparent and liquid without loss of quality.
If in the cold the oil slowly, after a few days, does not whiten completely (only in part of the volume) or only individual white flakes are formed, or does not whiten at all - the oil is to some extent falsified (diluted, squeezed out of the seeds or made from another oil by introducing flavoring "olive" additive). A very important condition for storing any vegetable oil is complete darkness.

If any other vegetable oil is used for the preparation of mayonnaise, it should only be refined, but the sauce will already be more difficult to prepare (emulsify) and significantly lose in taste (and its name "mayonnaise" is questioned by many culinary experts).

[Rina72]

Rina72, thanks for the information.

Thank Rina!

WELL, I’m a fool, apparently! I did it five times, it doesn't work. There was oil and olive and sunflower, egg and chicken and quail!?! how am I? And the main thing is that it doesn't work right away. In the picture, such a white one comes out from under the blender, but I just mixed up and yellow liquid

And priests .. how a person is suffering .. already sorry. Do you have a submersible blender? Try this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0 I just reduce the oil a little there, I take 270 grams.

[not]

Girls, I accidentally wandered into Temka here, and was surprised! This is how many years I have been making mayonnaise, even for the sake of interest, I have never been not turned out. I didn’t think that there could be any subtleties such as the effect of the speed of the blender, or the temperature of the food, or something else. It turned out ALWAYS.
I learned the main thing - the oil should only be refined;(not because it will not work, but there will be a pronounced taste of the butter) I have tried all sorts, now I do it mainly on corn, - a neutral taste, does not interfere with anything. Olive, too, just make it often, a little expensive.
And of course, that the eggs are homemade, checked - fresh, (God forbid salmanella). And this condition does not affect the quality of whipping, but rather the safety of eating.
Otherwise, I don’t bother at all, I do it automatically. I don't really take into account the speed, the blender is Brown, I beat it not with a whisk, but with an ordinary knife attachment.
Of course, at the beginning, I pour the oil slowly, until I see that it has begun to set, then I add the rest continuously (well, I don’t use pipettes)
Therefore, the conclusion--
1. The order of whipping: first the mixture (egg-mustard-vinegar, etc.), and then the butter.
2. Do not plump all the oil at once, but pour in a thin stream, continuing to beat.
I have not read the whole topic, but for anyone interested, I can share the checked one:
for 1 egg- 1 tsp with a slide of mustard + 1/3 tsp. salt + 1 tbsp. l. lim of juice (or 1.5 tsp of vinegar) + if you like a little ground pepper.
Beat everything together until foamy (whipped in 5-7 seconds), and pour 200 ml of oil a little, and look at the thickness. It turns out that the spoon is worth it, you need to thinner - finish off a little more oil. That's all!
Maybe someone likes it more with sourness - do it with a little more lim. juice. It can't fail! Must!
P.S. Once I did it not on an egg, but on the yolk, it was so upright, even if I cut it with a knife, and very fatty - well, for an amateur ...

[inusya]

I use a regular mixer. And I work just like inusya, only acid (lemon juice or apple cider vinegar) is added to the ready-made mayonnaise. In general - I work according to GOST.

[inusya]

inusya, and the mustard is dry or ready-made?

[inusya]

inusya, do you use an egg or yolk of 1 egg?

[Vitalinka]

VitalinkaI use 1 whole homemade egg.
metel_007, my homemade mustard, ready.

It turned out, it turned out, it turned out! Suslya, thank you very much! Made with milk without eggs (it ended anyway), and with butter from the last failure. Minez is ready in 5 seconds! I will only do this now

By the way, useful advice on disposal of failures: if the settled oil is drained, then the yolk and mustard are a great mask for hair loss, although there is no salt in it according to the recipe, but the hair did not complain

A whole list of master classes in mayonnaise:
🔗

[Queenie]

Queenie! Well, you asked me about two years ago, why am I not making mayonnaise ... Duc, I've READED these two years !!! And I read everything !!!
Yesterday I started doing them all in order. In order, the first was the first. A submersible blender, a narrow tall glass, refined oil, dry dishes (this is really important here. Someone smart here ... just don't remember who it was ... but water kills vegetable oil ...) and ... well I got it pointwise stratified ... and not so thick. Today I'll come, take one yolk, shove it into a glass, stick my leg ... and I should succeed.

Question. Is one yolk enough for me, or should I shove mustard there too?

shove the mustard - it is an additional emulsifier.

[Rina]

Phnu. Thank you, Rina!!!

Our proficiency in Russian amazes me more and more ...

Here aunt Bessa the parcel could not send in any way. Finally sent. I am writing SMS. Next is our correspondence with aunt Besey by sms:

I. - Essss !!!
aunt Besya - What?
I. - That!
aunt Besya - What is it?
I - Yes that !!!
aunt Besya - A!

the dishes are dry (this is really important here. Someone clever here ... just don't remember who it was ... but water kills vegetable oil ...) and ...

I do not know

We eat little mayonnaise at home, sometimes we smear meat or potatoes, so when I was going to make homemade for the first time, I set myself a goal - to make such a mayonnaise, which, if we suddenly do not eat it at once, so that it does not spoil for a long time.
That is - you need to do it without eggs in milk, but so that the milk does not spoil - then on dry milk.

As a result, the mayonnaise on the water was a success, nothing stratified, the spoon stood!
I did it with a submerged foot.

- 150 ml of refined grape oil
- 75 ml of water, including 2 tbsp. l milk powder
- 0.5-1 tsp without a slide of ready-made mustard (but less is better)
- 0.5 tsp sugar
- 0.5-0.75 tsp salt
- 2 teaspoons of natural apple cider vinegar at the end into an already thick mixture
Of course, you can adjust the vinegar / sugar / salt, but the fact itself - I was surprised what happened with 1 time!

[julifera]

julifera,
And what kind of mustard - dry or ready-made?

and how many recipes I have not tried - well, it doesn't look like store-bought mayonnaise

And from the purchased ones, I like Yoghurt from Skeet ... Here's how to make it (in general, I very rarely consume mayonnaise:

[julifera]

julifera,
And what kind of mustard - dry or ready-made?

and how many recipes I have not tried - well, it doesn't look like store-bought mayonnaise

Antonovka, I corrected in the recipe - use ready-made mustard.
An excess amount of mustard makes the taste of mayonnaise heavier, so it is better to first 0.5 tsp, and then, if necessary, you can add.

As for the taste of the store - taste enhancers, although tasty, but not very useful.
If not often and a little, then you can indulge in the store, but out of all the abundance sold, I like only one species.
The rest are no more delicious to taste than what I got.

Not only that - after homework - then she sniffed her favorite store and understood how vinegar pulls from him
In mine, I use natural, and they are completely alcoholic ...

[julifera]

julifera,
I will try

[julifera]

I do not know

We eat little mayonnaise at home, sometimes we smear meat or potatoes, so when I was going to make homemade for the first time, I set myself a goal - to make such a mayonnaise, which, if we suddenly do not eat it at once, so that it does not spoil for a long time.
That is - you need to do it without eggs in milk, but so that the milk does not spoil - then on dry milk.

julifera, and how much about this can be stored?
And then I do not always eat quickly. And I have never done it with milk and without eggs

[julifera]

julifera, and how much about this can be stored?
And then I do not always eat quickly. And I have never done it with milk and without eggs

If the water is boiled, then there is nothing special to spoil, vinegar and salt as preservatives.
I didn't check for how long, but for the sake of interest, I can put aside a spoonful of mayonnaise for a month and watch her behavior every week.
One week has already passed - the flight is normal

[julifera]

julifera, only grape oil is good?

[julifera]

Girls, it seems to me if you take tastier mustard, and not the first one that comes across with the name "Russian mustard", it will be very tasty

I just remembered - we somehow had mustard on sale - "Diduseva", either Kamis, or not, but I remember that I really liked it.
I'll have to look and try with her.

julifera, only grape oil is good?

Cook
I don’t know, I didn’t even try with others, they all smell to me, even refined
Grape is simply the lightest, sometimes it even seems that it is not oil at all, it is so low-fat, and completely odorless!

[julifera]

julifera, thanks for the answer. Sorry. I don’t have this oil and it’s expensive.