The author posted a question in Food, Cooking
how to make homemade mayonnaise in the store so much chemistry? and got a better answer
Response from Антон Владимирович[+++++]
We take two yolks, half a tablespoon of salt, a tablespoon of sugar, I still add ajino-moto. We put in a jar I use a mayonnaise jar MJK <Provansal > - pretty narrow. We put one nozzle on the mixer and shoving it into the jar with the yolks. Turn on the mixer. Beat until the sugar and salt have dissolved. Then we start adding the butter, a spoonful at a time, without stopping to whisk. You will immediately see the mayonnaise begin to turn white. We add the butter a spoonful at a time until we have added half a cup. By this point the mayonnaise will be pretty thick. Continue to add oil, but now you can no longer spoon it in, but in a thin stream. In total, I put a glass of sunflower oil. Mayonnaise at this point I get like butter melted in the warm kitchen. Now I put a teaspoon of regular mustard <sovetskoy>in glass jars and a tablespoon of lemon juice when lazy to reap lemon pour lemon juice from the Polish lemon concentrate. can see, such plastic jars in the form of lemon yellow? Mayonnaise at this point becomes more liquid and lighter. I taste it. I usually miss one or two garlic cloves put through a garlic masher. And then you can just
We take two yolks, half a spoonful of salt, a spoonful of sugar, I also add ajino-moto. here spoons of tablespoons. We put in a jar I use a mayonnaise jar MJK <Provansal> - rather narrow. We put one nozzle on the mixer and shoving it into the jar with the yolks. Turn on the mixer. Beat until the sugar and salt have dissolved. Then we start adding the butter, a spoonful at a time, without stopping to whisk. You will immediately see the mayonnaise begin to turn white. We add the butter a spoonful at a time until we have added half a cup. By this point the mayonnaise will be pretty thick. Continue to add oil, but now you can no longer spoon it in, but in a thin stream. In total, I put a glass of sunflower oil. Mayonnaise at this point I get like butter melted in the warm kitchen. Now I put a teaspoon of regular mustard <sovetskoy>in glass jars and a tablespoon of lemon juice when lazy to reap lemon pour lemon juice from the Polish lemon concentrate. can see, such plastic jars in the form of lemon yellow? Mayonnaise at this point becomes more liquid and lighter. I taste it. I usually miss one or two garlic cloves put through a garlic masher. And then you can just
whip the whites with the vegetable oil, salt and vinegar to taste.
2 eggs mustard, salt and pepper to taste with a blender and gradually add sunflower oil.
do not do it yourself. The mayonnaise contains raw eggs and in stores you can run into names like this, you can't pronounce them.
jai4nuj zeltok, olivkovoje maslo, sahar, mozno mjod, sok limona ili uksus spezij po vkusu mozmo gor4izu! vsjo vzbit! dobavljat v snetanu neposredstvenno pered jedoj! tak lu4she vsego!
Sunflower oil, egg, mustard, salt and pepper. It's better to whip it with a blender. It takes 5 minutes at the most. Bon appetit!
You beat one yolk with a mixer and add a teaspoonful of vegetable oil, one or two cups odorless mustard, salt and sugar, if it is too thick, mix it with cold boiled water.
I don't think there's a lot of chemistry in store mayonnaise. If you look at things that way, you can find chemistry everywhere. So why not eat anything? No one has ever died from that kind of chemistry!
raw egg mustard salt a little vinegar all beaten with a blender and slowly pour in vegetable oil in a thin stream.beat until it has a creamy consistency I forgot a little more starch.