Homemade mayonnaise with milk without eggs

And everything is done only with a submersible blender? A blender that won't fit in a glass? And then I also want such a mayonnaise

A blender that won't fit in a glass?

Natalia!
I'm very sorry, but you need a hand blender

[Lana]

Lana, brought thanks for the recipe ... Thank you from all my family !!!

[Emerald]

Emerald- Olenka
It's great that the new sauce has found new admirers, or vice versa.
To your health, dear! Use the recipe and make a wonderful milk mayonnaise Thank you for your feedback!

Should the oil come from the refrigerator too, or doesn't it matter? I didn't manage to do it a couple of times ... Can I "beat" him? Is it flaking from excessive beating?

Rita, I made from products, including oils, of different temperatures. It always worked out great. I pay attention only to the quality of butter and milk - this is the only condition, in my opinion, for a good mayonnaise. As soon as you get a thick consistency of mayonnaise, you must immediately stop beating. Happy Mayonnaise!

Thanks for the simple and safe recipe. Tasty, but salt for my taste needs less than a teaspoon. The mayonnaise came out in seconds.

[Lana]

Lana, Svetlana, thanks for the recipe! I use it all the time. I use it in its pure form and as a base for sauces.

Thanks for the simple and safe recipe. Tasty, but salt for my taste needs less than a teaspoon. The mayonnaise came out in seconds.

Svetlana, I am grateful for your feedback on the recipe. Of course, some components for mayonnaise, like salt, for example, can and should be changed to suit your taste. Good luck!

Added on Tuesday 21 Mar 2017 10:49 PM

Lana, Svetlana, thanks for the recipe! I use it all the time. I use it in its pure form and as a base for sauces.

Anya, I am glad that you are using the recipe, moreover, creatively Success!

Lana, you write: Do not lift the blender from the bottom of a narrow dish until a clot forms under it, then slowly up ... and you will have a thick mayonnaise, which is kept on a spoon in a heap)))
Tell me how to understand that a clot has already formed? Mayonnaise didn't work out for me. Something of the consistency of liquid sour cream. I decided to add an egg there - it became even thinner. Had to add a couple more eggs, butter, whey, flour and yeast and bake buns. ))))

But I still want mayonnaise.)))

Lana, you write: Do not lift the blender from the bottom of the narrow pan until a clot forms underneath.

Marina, the clot is visible immediately, as soon as you slightly raise the blender from the bottom of the dish. But if you didn't get mayonnaise, then you need to change the milk, if it doesn't work out, then the butter. Another reason and way out, simply, no Good luck to you! I believe that the next mayonnaise will work out. In order not to translate products (you found a way !!!), take half a portion of milk and butter when you select the type of milk and butter for mayonnaise. Good luck!

and I usually look at the thickness - if it's watery, then I add more oil, but sometimes whisk up to 1-1.5 minutes, and I took 2 tbsp of vinegar. l. for such proportions as in the recipe - I like sour, I add mustard if it is available, but it's delicious without it))

[Lana]

Lana, and can not whisk whisk? Lost the star from the hand blender

and I usually look at the thickness - if it's watery, then I add more oils, but sometimes beat up to 1-1.5 minutes

Marina, it's great that you are doing and you get the mayonnaise of the right consistency! But I had a precedent when thick mayonnaise from continued whipping became liquid And additives always provide an individual taste

Lana, can’t you whisk it with a whisk?

I only whisk it with immersion, but I read somewhere that there are cases of getting thick mayonnaise and a whisk.Although French chefs never strive to get just a thick sauce, this is for us - give the thickness And if you figure it out, the taste is primary, and the thickness is secondary in this sauce

[Lana]

HURRAH! I made a wonderful thick mayonnaise! Now my husband will have breakfast and take a sample, in our family, too, without mayonnaise anywhere. Lana, a huge THANKS for the recipe, everything is extremely simple and quick, although at first there were questions, whether to put everything together or pour oil separately in a thin stream, as in other recipes. But as the saying goes, "crossing herself three times", put everything together, whipped and the result pleased me very much. Now the recipe is bookmarked.

[Svetlana]

But as the saying goes, "crossing herself three times", put everything together, whipped and the result pleased me very much. Now the recipe is bookmarked.

Svetlana
This is how it should be prepared according to this recipe mayonnaise Thank you for trusting the recipe, for your kind, humorous comment! Good luck, dear namesake

The recipe is great! It thickened in a moment, but from the bottom of my heart I poured unrefined olive oil. The color is so beautiful, but the horror is bitter. Remade on refined sunflower. Taste a fairy tale!
Maybe write on the first page that all 300 milliliters of unrefined olive oil does not need to swell!

... I spilled unrefined olive oil from the bottom of my heart. The color is so beautiful, but the horror is bitter ... I redid it on refined sunflower. Taste a fairy tale!
Maybe write on the first page that all 300 milliliters of unrefined olive oil does not need to swell!

Maria
But what good is it on olive. Of course, it tasted bitter on cold-pressed olive, and even what is supplied to us in Russia !!! I am glad that you have brought the mayonnaise to its true taste. Thank you for your kind feedback! Happy Old New Year !!! Good luck and happiness!

Made just on olive from Spain, but what an experience!
Happy Holidays too!

Explain to me, people, what is the trick of egg-free mayonnaise, how do eggs interfere with the classic composition (acromia of allergies)?
Eggs increase the "protein content" of mayonnaise, fortify it, and their fat content is low. For a lean product, such mayonnaise also does not seem to pull because of milk. I just do not understand.

Explain to me, people, what is the trick of eggless mayonnaise

Galina
For me, the absence of raw eggs in any recipe is the absence of the danger of contracting salmonellosis ... a very dangerous and severe acute intestinal infection.

Plus a lot: I'm not sure about eggs, even about my daughter-in-law's home.
What I liked about the recipe is that it only takes a minute to cook. Now they won't nag me if I forget to buy mayonnaise. I will always make it home, and his daughter can eat safely

What I liked about the recipe is that it only takes a minute to cook. Now they won't nag me if I forget to buy mayonnaise. I will always make it home, and his daughter can eat safely

Maria, I agree with you 100% But this mayonnaise has a minus - it is not suitable for baking Homemade mayonnaise on yolks will help here (there are many decent recipes on eggs on the site!) I cooked mayonnaise on boiled eggs, but in a bag, it turned out and was delicious ... Although now doctors insist only on hard-boiled eggs And here there is a recipe for steep yolks I tried to cook, it turned out to be a wonderful mayonnaise ... but it is easier and faster to cook with milk as a sauce for food and season it at once, otherwise the consistency in the dish is lost ...

Got it, thanks, girls.
And I am a retrograde, I have been doing Provencal on eggs for several years now and haven’t run into any byaka (mmm), I hope it will continue to be so.

Got it, thank you girls.
And I am a retrograde, I have been doing Provencal on eggs for several years now and have not run into any byaka (mmm), I hope it will continue to be so.

Galina, God forbid! But, as the saying goes: God protects him!

[Lana]

Lana, Thank you, I do it for a long time and often, thank you! Now we have a new attachment, Element blender, Stick attachment - an emulsifier!

[Deva]

DevaThank you for your recipe, that is, for the clear description in grams and spoons for mayonnaise.For some reason, sunflower oil turned out to be available a little according to your layouts. Now I will definitely have enough!

[Lana]

Thank you for your recipe, that is, for a clear description in grams and spoons for mayonnaise. For some reason, sunflower oil turned out to be available a little according to your layouts. Now I will definitely have enough!

Thank you for your kind words, Valentina! Cook and delight with the new use of milk mayonnaise

Lana, Thank you, I do it for a long time and often, thank you! Now the new attachment has turned out, the Element blender, the Stick attachment - an emulsifier!

I am very glad dear! Great dishes with milk mayonnaise! Thank you!

fill at once, otherwise the consistency in the dish is lost ...

That is, the alignment is given for about half a liter of mayonnaise that must be spent immediately? It's good that there are only 4 pages in the topic, otherwise I have such an amount for a month, and then if I could bake it.
Thanks for the recipe, recently there was almost not enough for herring. And again, but: this herring was then stored for three days - if this mayonnaise was possible, or is it necessary not only to refuel but also have time to eat it quickly?

[Anna67]

Anna67- Anna
I wanted to say that dressing a salad, for example, is only necessary for the portion that will be eaten at one time You can store a seasoned dish for a long time, but, for my taste, just dressed is more pleasant and tastier, since mayonnaise will eventually be in the dish becomes less dense. Mayonnaise itself is freely stored for a week in the refrigerator and even more.

[Lana]

Lana, Svetochka, thanks for the recipe! I did half the norm on trial) Class! Everything worked out! The truth is a little too salty, but this is fixable, I take the recipe for eternal use, with release to the people!

[lettohka tt]

Lana, Svetochka, thanks for the recipe!

To health, lettohka tt- Natasha! Delicious mayonnaise turned out! And thank you for "promoting" the recipe to the people, dear. Let people enjoy and thank - this is the best fate of good and healthy recipes!

[Svetlana]

Svetlana, made a test of mayonnaise in a half dose, but there was not only mayonnaise for testing, but also a test of the new Element blender. I took not a simple sunflower oil, but infused with seasonings from sun-dried tomatoes, instead of simple vinegar - apple cider, it turned out a deliciously delicate mayonnaise of an appetizing yellow color. Thanks for the recipe, now this mayonnaise has settled in our refrigerator forever!

[Ilmirushka]

Ilmirushka, and you have olive or sunflower in your tomatoes? As yellow as turmeric!

I don't care about this oil as before Beijing, although two kilos turned out to be almost half of a container from a kitfort (which is smaller), plus oil - I don't even know which jar to store. Three more pallets are drying - again the store ran out of tomatoes, 6 was not enough.

[Anna]

Do you have olive or sunflower in your tomatoes?

Anna, the usual odorless sunflower.

I make sun-dried tomatoes often, but they are eaten quickly, so oil accumulates in jars. It is turmeric-free, just from the tomato and from the seasonings, this color becomes saturated. I take jars for 450-500 ml.

And I bought an olive one. Well, nothing, anyway, I only buy olive mayonnaise - there will be something to compare with later.

With olive oil, my mayonnaise is thicker than with sunflower oil.

[Thank you girls for your kind words and feedback!]

the sample was not only mayonnaise, but also a sample of the new Element blender. I took not a simple sunflower oil, but infused with seasonings from sun-dried tomatoes, instead of simple vinegar - apple cider, it turned out a deliciously delicate mayonnaise of an appetizing yellow color.

Ilmira
Congratulations on your new blender! I love helpers in the kitchen!
Always happy with reviews, in which not only gratitude for the recipe, but also something new The photo is beautiful! Thank you dear! Glad!

all the same, I buy mayonnaise only - there will be something to compare with later.

Anna
Purchased olive mayonnaise contains no olive oil at all. Try it, choose, decide whether to use olive oil in this recipe. Personally, I don't like it. Write your opinion later? I'll wait.

With olive oil, my mayonnaise is thicker than with sunflower oil.

Marina
In this recipe, in my opinion, the quality of all the ingredients plays a huge role: the better they are, the tastier and thicker the mayonnaise!
Thank you for responding!
Thank you girls for your kind words and feedback!

[Marina]

Marina, it is clear that the result depends on the initial products. But in this production I noticed such a moment, breaking through the mass until it was completely mixed and thickened, tasted it and decided to add more vinegar. I added and repeated whipping, the mayonnaise thickened even more. Probably, the whipping time also affects the thickness, and perhaps to a greater extent than the type of butter. You have to try different options to understand. The element is in our hands!

Olive oil produces a specific mayonnaise, although I really love olive oil. I didn't really like it, it's better to just season the salad with oil.
And for the idea of ​​oil mayonnaise from tomatoes, thanks, I will try. True, I am too lazy to dry my own and buy ready-made sun-dried tomatoes in oil on Yaozone. There is a very large selection.

[Twig]

Twig- Veta
I absolutely agree with you! Thanks for the cue

True, I'm too lazy to dry mine

Drying is not a problem, but pour oil ... I put it in the refrigerator and wait for laziness to tell me: pour it or store it in the freezer
Or maybe this is just a specific oil that is not suitable for mayonnaise? There are a lot of them according to price, manufacturer, purpose? In my house this is a rare animal (as proof: I wanted to see the composition of "Olive Sloboda", which we have only been buying for more than 20 years - but there is no mayonnaise in the refrigerator). In short, I don't want to leave the idea, although your reviews alarmed ...

[An]

but pour oil ...

An, I don’t understand, why so? It's easy!

Load sun-dried tomatoes into jars, throw garlic petals into some layers - a matter of minutes. I pour the oil into an ordinary ceramic tea cup and into the micra for a couple of minutes (the time depends on the power), it is not necessary for it to boil, it just becomes hot. I poured the seasoning into the hot oil (the oil hissed) and into a jar of tomatoes, closed the lid - that's it!

Oh, what are we talking about with Lana here?

Or maybe this is just a specific oil that is not suitable for mayonnaise? There are a lot of them according to price, manufacturer, purpose?

The correct olive oil always tastes bitter and makes it tickle in the throat, you can feel it in mayonnaise, even if it's only 1/3 (I usually mix sunflower, olive and something from soy-camelina-mustard).
By the way, I had a scent of sunflower, but after a couple of months of insisting on rosemary, the smell, which I really do not like, was gone.

[Crown]

The correct olive oil always tastes bitter and makes it tickle in the throat, you can feel it in mayonnaise, even if it's only 1/3 (I usually mix sunflower, olive and something from soy-camelina-mustard).

Crown- Galina
An excellent solution I also sometimes mix different types of vegetable oils: I like with sesame, for example, I only partially replace deodorized sunflower.

Svetochka, ahhh, I finally have thick mayonnaise too!
It was whipped so well that the spoon was already standing.
Delicious, snow-white, thick!
Yohu !!!
Svetochka, thank you very much!

[Rituslya]

It was whipped so well that the spoon was already standing.
Delicious, snow-white, thick!
Yohu !!!

Rituslya- Ritochka
Hurrah! New followers and lovers of milk mayonnaise have arrived in our regiment!
Nice photo dear! Cook, eat to your health!
Thank you for your feedback, Ritochka!

[Ritochka]

Ritochka, what blender did you use? Please tell us in more detail! I want to cook with the Element, but I'm not sure what happens.Somehow I didn’t work with a stick (the recipe was with eggs), and when I changed the nozzle (with a skirt), the mayonnaise began to thicken before our eyes.

Valyush, I also made a skirt. I didn't succeed either with a wand.
And in general I abandoned the Element and returned to Filka. I like it more.
The main thing here is to slowly raise it from below. For the first time, I started beating from above and nothing happened. No, it turned out, of course, a slurry, but it's very far from a thick mayonnaise.
And this time she lowered her skirt all the way down and whipped it up, barely lifting it. Even at first, it felt like the glass was sucking on the blender.

Svetulenka, thank you very much for the wonderful mayonnaise!

[velli]

I want to cook with the Element, but I'm not sure what happens.

velli, well, in vain. A little higher, my photo with mayonnaise from Element was taken not with a skirt, but with a tube.