Making mayonnaise

[Julifera]

Julifera, well, I don't remember on which fence I read that water makes the shelf life of vegetable oil much shorter ...

Finally, I got either mayonnaise, or some other sauce with the taste of mayonnaise, but all the homemade ones confirmed that it was very tasty!
I used to try to beat it with milk - nothing! There was no olive oil, I kick it.
I bought a refined olive, and while I was using it, I just remembered that it would be nice to master mayonnaise after all.
I did it on quail eggs (I didn't risk it with milk, negative experience affected). At first, oil was added periodically in a thin stream. I had 1/2 liter of oil, I decided that about half of it. But it was already emulsified when 70 ml was added maximum, I did not add any more. What happened could be cut with a knife and passed off as jelly. Remembering the calories, I diluted it with thick pure yogurt (without filler) to the desired density. The taste did not differ at all from the mayonnaise, but the economy in fats warmed the soul

My son got me hooked on making homemade mayonnaise. I enjoyed making it with Dijon mustard. True, since the mustard was with grains, dark dots appeared in the mayonnaise. However, this did not affect the taste in any way. In addition to the traditional ingredients (butter, yolk, lemon juice, salt and sugar), I added some ground black pepper and garlic to the mayonnaise. The yummy turned out to be just incredible. Thick, even with a knife. Made with canola oil (rapeseed). It is odorless. Today we bought an olive one. We will make the next portion on it.

Made today mayonnaise in olive oil and ... disappointed. Extra virgin olive oil, the best, first cold pressed. The mayonnaise has a pronounced taste and smell of olive oil and olive bitterness. This is not for everybody. When canola was made in oil, the mayonnaise was much tastier.
Well, negative experiences are experiences too

Probably the olive oil should have been mixed with another 50/50.

[Caprice]

Olive is not even 50%, but much less.

Caprice, now you will have to slowly mix this mayonnaise into another with deodorized oil.

The result is quite edible. And it will go away. Simply, henceforth, and in fact, we will not do it entirely on olive. Either, no more than a third of the oil, or no olive oil at all. For all our Mediterranean love for olive oil and olives, it doesn't roll in mayonnaise

The result is quite edible. And it will go away. Simply, henceforth, and in fact, we will not do it entirely on olive. Either, no more than a third of the oil, or no olive oil at all. For all our Mediterranean love for olive oil and olives, it doesn't roll in mayonnaise

I think that even a third of unrefined oil can spoil the taste of mayonnaise. It is necessary to take only refined.

And all refined olive oils smell strong to me, but I like them - just a few.
Rapeseed did not meet with us.
I stopped at refined grape - it smells nothing to me and has no taste.
I bought it in general in order to dilute ethers in it (hair masks).
As a result, I make mayonnaise with it!

[Mustard Velvet]

I make mustard according to this recipe:

Mustard Velvet

dry powder mustard 200 gr.
table vinegar 6% - 4 tbsp. spoons
vegetable oil - 4 tbsp. spoons
granulated sugar 1 teaspoon
0.5 teaspoon salt

(the amount of salt, sugar vinegar can be changed depending on preference, I usually make half a serving)

Pour dry mustard into a deep plate and grind with a spoon so that there are no lumps.Pour boiling water over, stirring continuously, bring to a thick consistency. After leveling the surface of the well-mixed mass, pour boiling water over it so that it is covered with a layer of water 1-2 cm thick. Soak for 10-12 hours. Then drain the water, and add salt, sugar, vinegar, vegetable oil to the mustard and mix everything thoroughly.

There is a proposal to disconnect Lenusyu in a separate topic ...

My mayonnaise after resuscitation has died completely. Now I'm making mustard.

And all refined olive oils smell strong to me, but I like them - just a few.
Rapeseed did not meet with us.
I stopped at refined grape - it smells nothing to me and has no taste.
I bought it in general in order to dilute ethers in it (hair masks).
As a result, I make mayonnaise with it!

Rapeseed can also be called "canola oil". We call it that. It is also without excess taste and smell. And the mayonnaise on it turns out delicious. And at a price much cheaper than olive.

["Culinary ambulance", Ilya Lazerson, Mikhail Match]

The other day I turned on the TV, got on a transmission for a few minutes, as if with Lazerson. So he was there for the fish preparing a sauce of mustard, salt, sugar and vinegar with the addition of oil according to the principle of mayonnaise. That is, mayonnaise, but without the yolk.

Who's afraid of eggs here?

"Culinary ambulance", Ilya Lazerson, Mikhail Match

Well, and one more option: black bread, light fresh cucumber salad, fish and light mustard sauce, which is completely simple to prepare. You need to take the usual ready-made mustard and to soften its pungency, improve the aroma and taste, slightly dilute it with ordinary vegetable oil and a small addition of wine vinegar. I must say - that mustard holds the emulsion well. That is, if we intensively stir the added vegetable oil together with mustard and vinegar, then the mixture will remain homogeneous. This light mustard sauce is very good for fish.

["Culinary ambulance", Ilya Lazerson, Mikhail Match]

The other day I turned on the TV, got on a transmission for a few minutes, as if with Lazerson. So he was there for the fish preparing a sauce of mustard, salt, sugar and vinegar with the addition of oil according to the principle of mayonnaise. That is, mayonnaise, but without the yolk.

Who's afraid of eggs here?

"Culinary ambulance", Ilya Lazerson, Mikhail Match

Well, and one more option: black bread, light fresh cucumber salad, fish and light mustard sauce, which is completely simple to prepare. You need to take the usual ready-made mustard and to soften its pungency, improve the aroma and taste, slightly dilute it with ordinary vegetable oil and a small addition of wine vinegar. I must say - that mustard holds the emulsion well. That is, if we intensively stir the added vegetable oil together with mustard and vinegar, then the mixture will remain homogeneous. This light mustard sauce is very good for fish.

I'm not afraid of eggs, but for fun it's worth a try

My mayonnaise after resuscitation has died completely. Now I'm making mustard.

How did she revive?
It's just that a couple of times I didn't get mayonnaise the first time, I had to "reanimate" it, and quite successfully.
And before that, when I did not know what could be reanimated, I left it as it is. I just made a vegetable salad and seasoned it. She told her husband that this sauce is called "vinaigrette". The husband was delighted with the salad, said that the dressing was awesomely tasty. And this despite his dislike of mayonnaise.
Although, I can not understand this strange dislike: individually he loves mustard, lemon juice, vegetable oil. He also loves to mix all these components without whipping. And he doesn't like mayonnaise. The question is: is this just a man's whim? Or a tribute to the fashion of making scary eyes at the word "mayonnaise!", Or is the problem in the eggs that need to be added? True, when I saw its composition, when I was making mayonnaise at home, I stopped speaking about its harmfulness, and even helped to whip it up.

How did she revive?

Sucks ... I took two yolks and began to add non-mayonnaise. All the same, I stratified ... I use non-mayonnaise on mayonnaise bread, so I'm not particularly worried.

Now I want to try not an immersion blender, but a bowl blender with a two-plane knife ...

THE ROAD WILL BE WALKED BY THE WALKER !!!

I'm not afraid of eggs, but for fun it's worth a try

only in TV shows salt and sugar were immediately added to mustard. I don't remember the exact proportions

I have never had any positive results from resuscitation. If it did not immediately thicken at the first drops, then there is nothing to transfer the oil further. I lower it on pancakes)))

take the usual ready-made mustard and to soften its pungency, improve the aroma and taste, slightly dilute with ordinary vegetable oil and a small addition of wine vinegar

and I always fill the vinaigrette with such a dressing.

Well, that's what I do. The only caveat: I don't like to make mayonnaise with an immersion blender. I do it better in a blender with a tall, narrow bowl. There is a lid with a narrow hole, convenient for pouring oil in a thin stream. And hands free ...

[coffee beans?Lean mayonnaise]

but who else is one recipe? I haven't done it myself yet. tell me, in electric coffee grinders you can grind nuts or such units only for coffee beans?
Lean mayonnaise
Grind 0.5 cups of peeled walnuts (you can lightly fry) in a coffee grinder into flour. Then add mustard (to taste), water until mushy, salt and sugar. first add vegetable oil drop by drop and mix in one direction. Then the oil can be added with a teaspoon. mix thoroughly each time. oil can be added up to 1 cup, but the emulsifying power of nut flour is not infinite and adding too much oil can cause the mayonnaise to split. The resulting thick mayonnaise is diluted with vinegar and water to the desired consistency.

Who has tested this mayons? Is HE very different from the usual? It's just that nuts confuse me, how do they affect the taste of maonnaise?

The only caveat: I don't like to make mayonnaise with an immersion blender. I do it better in a blender with a tall, narrow bowl. There is a lid with a narrow hole, convenient for pouring oil in a thin stream. And hands free ...

Here I am about the same. I also decided that it was better in this ... Otherwise, pouring oil is not convenient ... And the feeling that the leg is about to tip over ...

And the boy who makes presentations at Kenwood showed the following gadget on a stationary combine. I took a plastic cup (small so that it fits at least halfway into the hole on the blender lid), made a small hole in its bottom, put it in the blender lid and poured almost all the necessary oil there at once. The oil flows along the hole in a very thin stream. It turns out that the second hand is free

The fact is that in my Kenwood food processor, the blender has a funnel with a narrow hole in the lid. I think it's on purpose, for the oil injection and things like that.
By the way, just in this blender I zababahala another portion of mayonnaise It turned out the first time, without resuscitation.

And today I also made mayonnaise !!!
This is my second mayonnaise in my life and this one turned out the first time !!!
And the very first I did about 5 years ago and did not work out and I suffered all the time.

I watched the video on YouTube, and did everything in its proportions by eye on quail eggs.

Here's my recipe:
- 10 quail eggs
- 1 tsp Sahara
- 1/2 tsp. salt
- juice of half a lemon
- 1.5 tbsp. l. mustard
- 150-200 ml. refined sunflower oil

It turned out very tender and tasty.

And I bought a whole liter of grape - I will experiment

Who has tested this mayons? Is HE very different from the usual? It's just that nuts confuse me, how do they affect the taste of maonnaise?

I did, I searched the Internet so easily and everything works out so well that I decided to experiment too. I chopped the nuts in a blender and began to gradually pour in the oil. whether I'm crooked, or baluvanaya, but I throw everything together with the eggs and in a couple of seconds the mayonnaise is ready. and here...
at first the mash began to resemble plasticine. then a mess, and then ...stratified into fick! and no matter how I danced in front of him, this liquid white talker didn’t look like mayonnaise. and oil with nuts is a pity. Duc had to do "pesto economy option". I added a bunch of parsley, a little garlic to this slurry and a funky pesto sauce is ready! I had walnuts.
the mess itself smelled like butter. but I think if I could beat it, it would just smell nutty. in theory it should be delicious. can anyone else take the risk?

Did you try to make lean mayonnaise?

uh huh. we tried. on nuts.

Interestingly, I will have to try myself.

there is a recipe just above. try it, try it, you may have better luck!

[Shine]

Shine, stick your nose in the post with the mayonnaise recipe, please.

Lean mayonnaise
Grind 0.5 cups of peeled walnuts (you can lightly fry) in a coffee grinder into flour. Then add mustard (to taste), water until mushy, salt and sugar. first add vegetable oil drop by drop and mix in one direction. Then the oil can be added with a teaspoon. mix thoroughly each time. oil can be added up to 1 cup, but the emulsifying power of nut flour is not infinite and adding too much oil can cause the mayonnaise to split. The resulting thick mayonnaise is diluted with vinegar and water to the desired consistency.

Isn't it easier to make lean mayonnaise with soy milk?

[Cook]

Cook , did you use soybeans? I - yes. the same nonsense turns out: it exfoliates and spreads with butter. however, I first tried to transfer milk from dry to wet, and then transfer to butter. As a result, for me personally, only the translation of the products came out.

[Antonovka]

And I bought a whole liter of grape - I will experiment

Antonovka - well, how are the experiences - positive?

Who asked how mayonnaise is stored in milk powder, in water, without eggs, in refined grape oil:

- left a spoon for experiments - 2 weeks - the flight is normal, it feels good, it gives off mustard, but at first I put it a little too much, it doesn't stink with oil, it doesn't stratify, the smallest milligram of liquid hangs out.

True, the structure of it initially turned out to be not as smooth as in the store, it is too thick, and I did not need to dilute it with more water, in salads or for coating, and so good.

[Cook]

Cook , did you use soybeans? I - yes. the same nonsense turns out: it exfoliates and spreads with butter. however, I first tried to transfer milk from dry to wet, and then transfer to butter. As a result, for me personally, only the translation of the products came out.

Shine, I haven't done it yet. And now I'm even afraid to try. I have already translated so many products, it's just awful how many.

that answer I’ve read a lot in tyrnete, they say, everything is easy and simple. then my mother had to take 2 liters of spoiled oil and I still had a liter.

that answer I’ve read a lot in tyrnete, they say, everything is easy and simple. then my mother had to take 2 liters of spoiled oil and I still had a liter.

Yes, a tough case. I poured out.

why poured out ?? !!!!!! it is good for any pastry!

[julifera]

julifera,
I haven't done it yet

why poured out ?? !!!!!! it is good for any pastry!

Once this mess stood in the refrigerator, got tired and left ...

why poured out ?? !!!!!! it is good for any pastry!

Really sorry.
You just don't need to make large quantities of homemade mayonnaise.
Strange, in my blender bowl it turns out great ...

Strange, in my blender bowl it turns out great ...

standard - yes, but we're experimenting

standard - yes, but we're experimenting

Then even more so: do not do it in large quantities at once

it all starts with small doses ... and then just refills in the hope of an emulsion

Hmm ...Ordinary mayonnaise is emulsified from small doses, and the more you add, the thicker. But experiments without eggs ... It's hard to say ...

Well, what about without experiments. I will definitely not experiment with soy milk and nuts. wait, maybe someone else will be honored

And I am not at all drawn to such excreeevents. I chose the best recipe for myself, and I settled on it. Well, not without trying all sorts of flavoring additives: greens there, garlic, etc.
It seems to me that with nuts and soy milk - these are already some other sauces that have the right to be. Maybe even very tasty, but this is clearly not mayonnaise ... Mayonnaise, in my understanding of its basic composition, is an egg, mustard, vegetable oil.

And I am not at all drawn to such excreeevents. I chose the best recipe for myself, and I settled on it. Well, not without trying all sorts of flavoring additives: greens there, garlic, etc.

Likewise! 🔗

[other sauces]

And I am not at all drawn to such excreeevents. I chose the best recipe for myself, and I settled on it. Well, not without trying all sorts of flavoring additives: greens there, garlic, etc.
It seems to me that with nuts and soy milk - these are already some other sauces that have the right to be. Maybe even very tasty, but this is clearly not mayonnaise ... Mayonnaise, in my understanding of its basic composition, is an egg, mustard, vegetable oil.

One hundred percent!!!! I've already written about it five times already, I wrote at least! Mayonnaise is a clear recipe with specific ingredients. It cannot be without an egg or with milk !! All the rest - other sauces!
The only thing is mustard! With mustard, this is provencal, without classic mayonnaise!

uh huh. and only with olive oil. no sunflower or anything else. do you always do on olive?