le_lu
Share your experience. The better to beat the mayonnaise with a blender or mixer. I have a Bosch harvester, but I can't bring down a small amount of mayonnaise in it.
Nataly_rz
le_lu, on our forum there is a whole topic dedicated to the science of whipping mayonnaise https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123529.0, there you can find a master class, and get acquainted with the experience of other members of the forum.
Personally, advice from me - a hand blender is best for making mayonnaise
Admin
For my taste and experience, it is better and more practical to whip mayonnaise in narrow, high dishes and submersible blender.
Takes a portion for 1 egg, well, how much butter will you get ...
Rina
I have a simple hand mixer BOSCH with whisk for beating, and at low speed, copes with this task.
le_lu
I had a mixer and whipped mayonnaise on it without any problems. During its short life of 10 years, it broke down. And a harvester was bought. I tried to beat in a jug / blender of the combine, it did not work, in a bowl with a whisk the bowl is too big. Now I'm racking my brains, maybe go back to the past and buy a mixer or purchase a submersible blender. Thanks everyone for the answers.
LiudmiLka
le_lu, you can't do it because of the volume of the bowl. The fact is that in order to get a good mayonnaise, you need a TIGHT container for beating (for example, for 5 yolks I use a liter enamel mug). This is when I use a regular mixer. I substitute this mug under the rims (I have a stationary mixer), make an impromptu "stand" instead of a bowl and that's it.
Rina
For a hand mixer, it is not necessary to have a tight container (I always cook in a semicircular bowl), but the whipping part should be in one compact zone at the stage of creating the emulsion, and then you can drive it in circles around the entire volume.
LiudmiLka
Rina, a long time ago I set out to find a recipe for a good mayonnaise. I watched different programs on TV, read different recipes, and in the end I drew what I needed. So in those days I heard such advice and did not regret for a day that I followed it After all, indeed, in a large bowl of the same mixer, I did not succeed in emulsion - the mayonnaise was stratified
Rina
The advice is absolutely correct. A wider pot just needs a minimum of skill. He repeats the advice about a tall narrow vessel
the whipping part should be in one compact zone at the stage of creating the emulsion
Prus - 2
But I quite calmly and from the first time whip the mayonnaise in a large bowl of the Bosch MSM 5529 combine - with a whipping disc. From 2 yolks and more. The main thing is that the yolks and butter are the same temperature. The process is simple - first, beat the yolks + mustard + sugar + salt + black pepper for 20 seconds, then I start pouring the oil in a tablespoon until the mixture begins to take in lumps (this is about 50-60 g of oil), pour water into the bowl + vinegar, after 1-2 sec. I continue to pour oil in a trickle. And at the end I add more water. It makes a wonderful mayonnaise. Proportions:
2 yolks
1 tsp no top sugar
1 tsp mustard
Salt to taste (I take a third of a teaspoon)
Pepper to taste
1 tbsp. l. vinegar 9% + 2 tbsp. l. water
270 ml plant. oils
3 tbsp. l. warm water at the end.
plm64
Due to the fact that I am afraid of salmonella, I do mayonnaise like this:
vegetable oil - 1/2 cup,
milk - 1/4 cup,
mustard, ready-made - 1/2 teaspoon,
vinegar (apple cider, lemon juice can be used) - 1 teaspoon,
sugar - 1 teaspoon with top,
salt - 1/2 teaspoon without top.
Better to beat with a blender in a narrow high bowl. Chilled milk, put everything in a bowl at once and beat it.If you need a larger amount, sometimes I beat it with knives in a combine, but there it takes a little longer to beat it up and I have to stop and rake it off the walls. Try someone you like, salt, sugar, vinegar. mustard can be to your liking.
mamusi
plm64, thanks for the idea :-), I just made mayonnaise like that. It turned out great! And very quickly, literally 10 seconds :-) :-) :-)

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