Traditional recipes

Tiramisu adapted recipe

Tiramisu adapted recipe

Tiramisu adapted recipe

Make a coffee from the coffee sachets with 400ml of hot water and let it cool then mix with the brandy. Put the yolks with the powdered sugar on the fire in a bain marie until you get a thick cream but do not let it boil. Mix the sweet cheese with the mascarpone, then add the above composition and the liqueur and mix well. cool then mix with whipped cream. The biscuits are soaked for a few seconds in coffee and placed on a plate in successive layers with cream, the last row being cream. Sprinkle with cocoa and grated chocolate. Leave to cool overnight.


Grandma's recipes learned from my mother: sweets, tips and

See other recipes in the Cakes category. If you have already tried my recipes you can send me a photo by email. You can add berries to the tiramisu or you can exclude alcohol if you wish. I assure you that you will like this recipe and prepare it with great pleasure. Tiramisu was also called the Duke's Soup. Zabaglione, where the yolks will be thermally processed. Papanasi with cream and jam traditional recipe. It is known that there are several tiramisu recipes but the main one contains mascarpone, eggs, biscuits, sugar, espresso and a little liqueur. Tags: tiramisu original recipe, tiramisu cake, Cakes recipes.

A few years ago, a childhood friend asked me to write the recipe for these cakes. Many do not even know what this traditional cake (and others) should look like. Fluffy cake filled with cocoa cream and butter… See more. Make a strong and good coffee & # 8211 you can make more than you drink anyway :)) Let it cool. Here is a traditional recipe, very delicious, prepared on the grill or frying pan, with a little. Below, we recommend 3 special recipes, complicated to hear, but very simple to prepare.

A fluffy cocoa marbled cake recipe that you can make quickly when you have guests.


Eggless tiramisu - ingredients and preparation

You don't have to be an expert in confectionery, or a connoisseur of combinations of essences, because this recipe is a simple one, which anyone can put into practice.

It will be harder to refrain from stealing from the cake for a few hours while it needs to stay in the fridge.

That being said, let's find out together what the ingredients are for this eggless tiramisu and how to prepare it!


Tiramisu original recipe, without cream and egg whites. Original Italian tiramisu recipe with biscuits, coffee. How to make tiramisu cream without cream? Recently I added on the site a faster tiramisu recipe, adapted with Video.

Marsala wine is used in the original Italian recipe, it can be replaced with wine. Beat the whipped cream and then add the egg cream and mascarpone.


December is a month of excesses: hearty meals with family, friends or co-workers, more sweets than usual, fatigue and stress. In addition to all this, the cold weather and the cold season are added. It is advisable, therefore, to prevent as much as possible the possible episodes of digestive upset but also of cold. One of the simplest methods is this [. ]

How many times have you thought after eating in town that it's too expensive or that you're not feeling well? We have come to think that going out to dinner is a sign of well-being, but cooking at home, especially when the little ones are involved, is an activity as practical as it is healthy. Below are just 5 [. ]


Original tiramisu recipe

Just follow the steps below. Rub the mascarpone with the sugar and vanilla sugar, then add the whipped cream. Tiramisù recipe step (no egg) 1 photo. But in most of our recipes and not only, you will also find cream.

If you want my opinion, a tiramisu just made. Unbaked cake with biscuits, yogurt, whipped cream and lemon & # 8211 A kind of tiramisu with lemon, yogurt and whipped cream. Readings and Aromas lecturisiarome. If you want, I'll give you my cream recipe to try, I promise you will be a success. When cold, add Amaretto liqueur or rum and chew. Make the coffee first, and leave it to cool.

At the end add whipped cream and incorporate into the mixture. A delicious and healthy dessert m. 6 days ago & # 8211 Discover a quick recipe for unbaked tiramisu that does not contain eggs. Eggless tiramisu cake is one of the most popular recipes.


Quick mayonnaise recipe

I was really getting ready to fight you, I was totally against buying mayonnaise, but I saw the link in time. :) And what you still give him with the power of the blender, there is a weaker one, because my mother and grandmother made mayonnaise with a fork. It's true that they were catching their noses, but a mayonnaise would have come out, if it had been stuck to the ceiling.

As Zina says, in the old days I used to go to the & quotfacalet & quot because the caps were salty! Facalet is also said in our country with a wooden spoon :-)
I would learn that the oil is added gradually, little by little, as it is incorporated into mayonnaise, and we put oil depending on how thick we want the mayonnaise to be.

I never buy mayonnaise, primarily because it's not healthy and doesn't even taste good. Besides, now it's so easy to make mayonnaise with the blender, that it takes me less time to prepare it than to go down and buy it from the store next to the block.
I also struggled with the "facelift" for years :)
I'm not absolutely sure, but the power of the blender might matter. That is, there is a good chance that the mayonnaise will be cut if it is weaker, it is a lot of oil. I'm not very curious to do experiments, but I'm looking forward to the result of the curious / brave :)
After I prepared the mayonnaise in this way a few times, I already felt like a great specialist and I didn't give so much importance to these stages of preparation. I simply put the blender in the bowl, without including the yolk and mustard. It was the only time my mayonnaise was cut, I had to go down to buy more oil, it was raining heavily, the shops were closed. what's more, a real nightmare :)
Since then, when preparing mayonnaise, I respect everything I wrote above.

in truth ... for a long time I struggled with the wooden spoon and most of the time it was cut (mayonnaise!), so I was afraid to start using it. when I discovered the blender. it's a pleasure. in 3 minutes it's ready! and it certainly doesn't cut!

And the blenders get cheaper every day, so goodbye wooden spoon. : D

I don't have a blender, but I do it with the mixer. it comes out without problems.

Reading the comments, I find myself totally :))). when I did it this way for the first time, it was cut and I said to myself: yes, it was too nice to be real :)))), but then I repeated it and I do it at least twice a week. from now on, goodbye to time lost in the kitchen before the holidays, when preparing beef salad and meatballs with mayonnaise.

:)) I was very lucky, it came out first. Otherwise, we weren't trying anymore - it was too easy.

I was wrong when I said that I find myself totally, my fault that I don't read carefully I understood that you also made the first mistake but no, you were a specialist at the beginning and very sure of yourself, after :)))
ps. on Saturday I only tried yolk. it didn't work out: d
I then laid a whole egg and repaired it.

:)) I got a kind of borscht, I had nothing to do with it. Now I don't & quot & improvise & quot at all, I turn the blender to maximum speed and I don't worry: D

I also have a question. Is the egg raw or boiled? I know the classic mayonnaise recipe and I want to try this one.

The egg is raw. I also forgot the classic mayonnaise recipe: D

If you need more mayonnaise, what do you do?
Do you risk doubling the quantities in that vessel?
I ask you because if you have courage, so do I.

Lavinia, I doubled the mayonnaise a few times without any problems. So you can make quiet mayonnaise)

ku sorry is not received. I only ruined the ingredients, I respected everything! Maybe the blender is weak! The brand Moulinex is expensive but the result is zero.

And I didn't get it until I noticed that it's important to include the egg and mustard in the blender cup.

That's right, basically egg and mustard are the ones that "bind" that large amount of mayonnaise oil.

give me some advice! or in the most correct way it is prepared !! I am desperate.

I don't think the blender is weak, just check that it is turned to its maximum speed when you make mayonnaise. The only thing you have to do is to include both the egg and the mustard in the blender cup from the beginning. And, if possible, try not to turn off the blender until the end of the mayonnaise preparation.

ok! I'll try again, but I'm afraid it won't be received, I considered the automatic table blender not in the glass!

is the whole egg laid? or only the yolk? I tried both variants and 0.

how long does it take to prepare non-stop?

Offf. Well, of course, you didn't get any mayonnaise. In my images there is a hand blender, not a table blender. Put the whole egg and the blender stops after a few minutes, when all the oil has been incorporated into the mayonnaise. I'm really sorry you ruined so many ingredients.

klar !! and if not otherwise it is not possible to prepare mayonnaise? in the past they were not blend. si orikum reusiau. as you can see I don't have a chance to make the sauce in kasa? orikum thanks a lot for the advice.

I also wrote you the recipe for mayonnaise that I used before I "technologized" myself :) I can't even believe that I was wasting so much time with mayonnaise.

Classic mayonnaise recipe:

ingredient:
- a boiled yolk
- a raw yolk
- a teaspoon of mustard
- about 400 ml of oil
- a piece of boiled potato
- a few drops of lemon juice

To reduce the chances of our mayonnaise being cut, we can also put a piece of boiled potato (about the size of a yolk).

Chop the potato and boiled egg yolk, add the mustard, raw egg yolk and mix well. Then add a tablespoon of oil and rub them with a wooden spoon.
After incorporating the oil, add another tablespoon of oil and keep it the same until you finish all the oil.
As we progress, we gradually increase the amount of oil we pour - otherwise it would take us all day to make mayonnaise :) But it is very important to put the oil gradually.

We do not put the few drops of lemon juice in the mayonnaise from the beginning, but when it thickens a little.

thanks a lot. I hope it's ok !!

I have a big problem with EGGS. if I taste raw egg. it's over. there is a recipe for boiled egg mayonnaise. I buy mayonnaise from the store and combine it with yogurt or light cream.

I haven't heard of any quick mayonnaise recipe with a blender to use boiled egg. But if it's just taste, then I don't think you should mind the raw egg in mayonnaise - I really don't remember ever feeling it. I became addicted to this mayonnaise, I really find it extraordinarily tasty. You should still try it.

I still do it by hand. I put 2 raw yolks, a teaspoon of mustard (I prefer the one with horseradish), salt, as much oil as it contains (depending on the amount needed) and at the end a puppy (small, medium) of garlic. I like this kind of mayonnaise, especially for beef salad or mushroom salad with chicken breast.

Strictly from my point of view, the mayonnaise with the blender does not come out the same as the one made by hand due to the mustard. My mother, aunts and grandmothers didn't use mustard mustard and so mustard mayonnaise seems like a small compromise to me - but I've been making it without remorse for more than 4 years :) And if it has garlic and horseradish mustard, I already have the impression that it is no longer mayonnaise, I perceive it as a sauce. Well, habit is a serious disease. :)

I also make mayonnaise with a wooden spoon to this day, as follows:
1 yolk
1 tablespoon (maaare) of mustard
1/2 l (at least) of oil

At first, I make sure I mixed the yolk very, very well with the mustard (I like to put a lot of mustard, the mayonnaise comes out tastier!).

After that, I add the oil, but I don't bother to put it little by little, I pour it there with hope (well, I'm not exaggerating!).

Even if immediately after that it seems a bit "cut", it doesn't scare me, but I keep mixing (of course, in one direction always).

After the portion of oil has incorporated nicely, and I pour another healthy portion, and so on until I can quote the mayonnaise I need. Finally, squeeze half a lemon. Yum-yum. She's super good. And it doesn't take me more than 10 minutes!

If, God forbid, indeed the mayonnaise is cut (it didn't happen to me when I don't remember when), a tablespoon of cold water solves the problem immediately.

I never put mustard in mayonnaise, it changes its taste, I only put it in salad or not at all!

Thanks for the recipe, your mayonnaise is simpler. I think you still need some experience to do it in just 10 minutes. But you have a great advantage: stop consuming electricity! :))

Even if there are many comments and probably mine will be lost, the recipe is so effective that I want to certify.
I used a 300W Braun, I put more mustard and more lemon in my eyes, but the clock came out. In a maximum of 3 minutes, a super mayonnaise came out, strong, tasty and without headaches. The egg straight from the fridge, without any problem, I just took care to cover the yolk with the blender and I kept it still until it thickened. I followed the directions and was rewarded. Brave man the pan!

I make this mayonnaise fast as you have been saying for about 10 years and I use the usual mixer. It was never cut for me. The first time I made it by mistake, I forgot to put the boiled egg yolk.

the mayonnaise recipe is from gabriela & # 39s blog somehow? there I saw it in video format.

I googled it now and I see that she puts a teaspoon of mustard, while I put a spoon. So, if you want to accuse me of somehow taking the mayonnaise recipe from one blog, it means I took it from another) Anyway, someone else invented the recipe, by no means me or her :)

this is not an accusation. you are to be appreciated for your hobby. Bravo!!

I was trying to joke, I remembered that someone once commented about the fact that I didn't invent the wheel, that a blogger & quotconcurenta & quot would have actually invented it :))

I make this mayonnaise without mustard, only with a little lemon juice (I don't like mustard), and the secret, which I found on another blog is not to make movements from the bottom up and vice versa with the blender, that is, you go up with it slightly up, and do not leave it at the bottom of the glass while it is working.

And it seems to me that mayonnaise is better without mustard. But I don't feel like risking :) but I definitely have to try your version, thanks for the tip.

I've only been doing this since I read this and it has always come out (both to me and to friends). The attempt was cut and it's true that we walk the mixer from the bottom up and vice versa. With pleasure, I'm waiting for opinions.

Today I tried this mayonnaise too, I don't care who invented the cherry tail: D. I got the recipe from here. I'm still in tears =)). A super mayonnaise came out, not that I wouldn't classically make it good, but that lasted less than 3 minutes! I'm still in shock.

:)) Janet, I had about the same reaction when I managed to make mayonnaise so fast. It's just that, as a man, I refrained from crying: D

I used to make mayonnaise without mustard, it came out just as fluffy and good, but until the second or third day - if it remained - it was cut, so it couldn't be kept for long. Since I put mustard, probably also due to the mustard preservatives, I can keep it in the fridge for 1 month, closed in a jar and it keeps perfectly. And I put 1 teaspoon of mustard, regardless of whether I make a larger or smaller amount of mayonnaise, so I think it doesn't even feel like it.

I never thought that the mustard influences the "validity term" of the mayonnaise with something :) You might be right, the mustard without mustard was cut for me after about two days.

I can't believe that in the second 2 seconds when I turned on the mixer I saw how & quotexploded & quot mayonnaise! I am a consumer of mayonnaise, but for the first time I also tried it (I saw in my mother the expensive method of incorporating the oil little by little and instead of a yolk, a boiled potato). God, I'm so excited that I'll be able to make mayonnaise with my glove and in addition and super fast! I'm glad I discovered your blog. I was looking for muffins at the time and I chose mayonnaise. :)) Cecilia

Cecilia, you never know what you can find on the internet, it's like you're rummaging through grandma's bridge :)) This mayonnaise with the blender can only be the beginning, who knows how many other simple things there are and we still haven't discovered them.

I also made mayonnaise, thanks for the recipe. It turned out good as a texture, but a little nauseous, so I will put more lemon juice in the salad I will use.

With pleasure! It's good that you didn't have any problems with the texture, that's why you couldn't fix it. :)

I really like chocolate. I have it in the fridge ... you know. I really like your blog ..delicious and quick recipes..chocolate is incredible. I can't wait to get her out of the cold and pop her

:)) You were so excited about the chocolate that you got lost among the recipes and wrote the comment on the mayonnaise recipe. I hope you try as many recipes from the blog and catch my ear if you ever see me preparing sophisticated recipes :) Delicious recipes can be simple, so what's the point of complicating ourselves?

So it is NOT possible. I stayed marked I can say this. I never thought that cooking a mayonnaise could take so little time. I came out super. thank you for existing in our lives :-)

I can't help but write another comment.I tried another mayonnaise recipe but with the goal attached to the blender it was written in the card that I received with the blender. the same ingredients the same measure in oil only that there specifies to be made with the electric target, the mixer having this object as well. A TOTAL FAILURE AND A COMPLETE DISAPPOINTMENT. I sat for 10 minutes with the phone in my hand thinking about whether or not to try your recipe but doing it with the blender. I said it's the last time I try again if I don't succeed. I followed the steps exactly and everything was fine :) I will repeat the process whenever I need mayonnaise and I will no longer buy from the & quotnenaturale & quot. I notice I put a little more lemon juice because I like it a little sour :)

Manuela, all the recipes on the blog are personally tested and I will never publish any if I am not satisfied with its result. This probably makes the difference between the recipe found in the blender card and my mayonnaise recipe.

Solution if it is cut: It was cut for me, because I was not very obedient, I think I picked up the mixer too quickly, but I trained it. I put another egg and a teaspoon of mustard in another bowl and put the liquid beforehand. Instead, I couldn't see where the egg and mustard were, so I put the bowl (the vertical mixer glass) down a bit to know where they are, and to include them I am a mixer, and I followed exactly all the instructions then, and it came out :)

Interestingly, it's really good to know it's working. I would never have had the courage to put sliced ​​mayonnaise on it, I would have thought it would have had no chance. :) Congratulations on your success!

I usually make more mayonnaise from a liter of oil 4-5 yolks, such a large amount is going to do with the blender?

I think there should be no problems, I often made this mayonnaise from 600 ml of oil.

I never buy mayonnaise again. in 2 minutes it was ready and it was delicious, not nauseating ... at first I kept the blender still, then I moved it in all directions because I have an oval bowl on it and that's the only way oil was incorporated ... it came out hard, I took it out vessel .. I'm glad I found you men :)))

You should know that I'm happy too, otherwise I was talking about myself here :)) I like it too, but you know how it is. Tastes are not discussed. But even if for some this is not even the tastiest mayonnaise, it is certainly better than the one on the market.

Until I found this recipe for mayonnaise with the blender, I didn't even dare to make it, now I have no problem, it works perfectly for me .:). so taught me to make mayonnaise, to join the housewives. :).
Thanks to the recipes are very: most & cookable.

With pleasure! If you're still in the house, I'm waiting for you to cook as many of my recipes as possible - or even all of them, why not? : D
I definitely don't own the quick mayonnaise version on youtube, so far I haven't published any video recipes :)

I haven't read all the comments, but it's good to know that the ingredients must be ALL at room temperature. (the kitchen!)

Thanks for completing, it's really good to know that. I don't read the comments now either, but I remember that it seemed like we talked about it at some point :) As probably not everyone reads the comments, it's best to write this in the recipe.

The first mayonnaise in my life and it turned out perfectly. I am shocked by how simple it was, but also very proud. I'm coming in here :).
I used the ingredients about 5-7 minutes after I took them out of the fridge ... so it works anyway, in case of a big hurry

You are always welcome, Cristiana. I'm just afraid that, because of the shock, you might not remember the blog address :)
I didn't always wait for the mayonnaise ingredients to reach room temperature either, but it's good not to "scratch" too much. How easy it is to prepare, at least that's what we can do: D

I made mayonnaise for the first time in my life as you explained, it worked out for me, I'm happy! THE END !: D

:)) Andra, this seems to be a HAPPY END! : D

If you put 1_2 cloves of garlic in the composition, you have an excellent sauce.

Or we can not stop and, in addition to garlic, put in the composition of mayonnaise and other things - I think some dill would work, to give it color.

It is absolutely necessary to put the bowl in which we make quick mayonnaise on a stove eye, as seen in the photo?

:) No, I put the bowl of the blender there just to make sure that the mayonnaise (light in color) will look better in the recipe photo. I had just started the culinary blog, I didn't know how to photograph at all :)

I've been making mayonnaise for 5 years, only with raw yolk-2pcs-I put 2 tablespoons of lemon juice, and it always came out and my mixer is low power, 250W, it's my favorite recipe

In the meantime, I also did some experiments and I saw that the mayonnaise works well even if the blender has a lower power. You made me curious, why don't you use egg whites?

So this is the first time I make mayonnaise and my first very good recipe came out.

Victoria, knowing how fast it is made and that it goes safely, from now on I don't think you will hesitate to start a recipe that also involves the use of mayonnaise.

Hi, Robert! Thank you for this grade 10 recipe. I haven't made mayonnaise in the blender before and it came out on my first try :) Only there was a lot of mayonnaise for 2 kg of eggplant, so I had to bake 1 more kg, to mix them with those already prepared. Now I know what I have to do in the future: either I make less mayonnaise, or more eggplant. I prefer the second option: D

Gabriela, there would be the third option: use the mayonnaise left in one of the many salad recipes that I have published over time on the blog :) The recipe for mayonnaise in a blender is from four years ago, in the meantime I checked and rechecked it countless times and I came to the conclusion that you don't even need a powerful blender. I should probably change the recipe and announce it in a more visible place.

Hi! I had some emotions, now I did ptr. first time mayonnaise in a blender, but it turned out perfectly. I confirm, there is no need for a powerful device :). I wish you all a happy new year and joy on all levels. Happy Birthday!

Hi, Lydia! Sometimes the emotions are good in the kitchen, so we are more careful when preparing the recipe :) Speaking of the power of the blender, for years I made mayonnaise with the blender without emotions, until I found out that it was cut, a few months ago. The cause was just too much power of the blender, it has aged a bit and does not work properly. at high power it heats up and this makes the mayonnaise cut. After a few tries (ie after about 2l of waste oil: D), I finally managed to catch what the problem is, I set the power somewhere to a minimum and since then mayonnaise has become & quot quickly mayonnaise without emotions & quot :) So watch out for blenders found & quotin the threshold of retirement & quot! :)

I tried, I succeeded! I didn't think it could be that simple. I adjusted the recipe a bit, that is, I only put 100ml of oil, I was always a little against the oil :) I recently discovered your blog and I'm glad, I will try more recipes. Thank you for choosing to share them with everyone.

It's good to know that mayonnaise comes out even if the recipe is adapted to our tastes, many are afraid to change any recipe :) I'm glad you discovered the blog and I want all the recipes to thank you.

I make mayonnaise without mustard: 300 ml oil, 2 raw eggs 1/2 teaspoon salt, pepper, and very little sugar, cover the eggs with the blender, mix for a maximum of 1 minute, then add 2 teaspoons of vinegar, mix a little more. It turns out very good.

Lilia, I didn't think to write in the recipe the fact that mayonnaise can be seasoned, if we like it that way. So thanks for the tip!

Hello, I'm sorry. what is it that the first time I did it was very well received, but now no, it is very liquid, what is the cause, can you tell me?

:) Thanks for the mayonnaise recipe with blender! It's the second time I do it and it came out without any problems! The difference is that I made it with boiled egg because I'm pregnant :) aa, and the blender has 300 W.

Easy task, Andra! If necessary, I will try to make mayonnaise with the blender using boiled egg :) In the meantime I noticed that the power of the blender doesn't really matter (mine heats up very much and I have to set it to about half the power). Thank you for the confirmation. After all, I think mayonnaise can only spoil if we don't include the egg and mustard in the blender cup.

I've made mayonnaise a few times so far, I think 3 times. All in a blender. It was never cut for me. The only time I tried to do it the old style, dust came out :)) So I think the secret is to include all the ingredients in the cup. And of course, patience :)

Thank you very much for the wonderful recipes. You are a source of inspiration and I will gladly return to the blog whenever I need it :)

Can I add potato and boiled egg? To respect my old recipe :)

From my point of view, mayonnaise should support them, but I can't guarantee since I haven't tried it personally. By the way, did you add mustard to the old mayonnaise recipe? I don't, and the lack of mustard would be the only thing I could say I miss :)

I don't put mustard in mayonnaise because I don't like it. And no salt. But I only put 200 ml of oil in an egg. It comes out perfectly (there must be a certain proportion between solid and liquid ingredients), but the secret is to keep the blender strictly vertical, on the yolk - mandatory, and not to pick it up in the first tens of seconds.

Oana, at the moment my blender has burned out and I can't try, but you made me curious and I will do a little test (for my mother, she can't conceive mayonnaise with mustard). I didn't like mayonnaise with mustard either, but the speed of this recipe made me accept it. After a few years, I came to discover with surprise that the classic mayonnaise seems a bit nauseous :) Probably the laziness in me influences the subconscious.

Very good your recipes, I just want to add that you can make this mayonnaise and without egg using only oil and milk, always the oil part should be double compared to the milk (for example at 200 ml oil we put 100 ml milk) and then mix with the blender and at the end season. As we like. It lasts a maximum of 1 minute, it is very light and if we want it harder we put a little more oil and if we want it softer, more fluid we put more milk. what are you doing! !!

Of course, I have to decide faster which blender to choose, now I have to test two mayonnaise recipes. To my shame, I've never heard of milk mayonnaise before.

After many rounds of quick mayonnaise, which always came out perfectly, I said to try the same pattern for the caviar salad, as well as for the eggplant salad. For the caviar I made the same recipe as for the mayonnaise, but instead of the egg I put a box of herring caviar from the commercial one, 100g. The first time I put an egg, to make sure it comes out, and it's like I didn't put mustard. I had basically replaced the mustard with the eggs. Then I replaced the egg and mustard with the caviar, a perfect, white, hard and tasty caviar salad comes out after we add the finely chopped onion. This success led me to eggplant salad. I took a good spoonful of ripe eggplant, added oil, mustard and a delicious & # 39) eggplant mayonnaise came out, which I mixed with the fork with the rest of the eggplant. So I think you can make mayonnaise from anything :)) I don't have many ideas. Maybe I challenged someone's brain and he has an idea from this comment of mine, and share it with me. What else to make mayonnaise. I was thinking about cow's cheese. :) But to help with any preparation, I wouldn't do it just like that :) Be blessed, Andreea.


Quick mayonnaise recipe

I was really getting ready to fight you, I was totally against buying mayonnaise, but I saw the link in time. :) And what you still give him with the power of the blender, there is a weaker one, because my mother and grandmother made mayonnaise with a fork. It's true that they were catching their noses, but a mayonnaise would have come out, if it had been stuck to the ceiling.

As Zina says, in the old days I used to go to the & quotfacalet & quot because the caps were salty! Facalet is also said in our country with a wooden spoon :-)
I would learn that the oil is added gradually, little by little, as it is incorporated into mayonnaise, and we put oil depending on how thick we want the mayonnaise to be.

I never buy mayonnaise, primarily because it's not healthy and doesn't even taste good. Besides, now it's so easy to make mayonnaise with the blender, that it takes me less time to prepare it than to go down and buy it from the store next to the block.
I also struggled with the "facelift" for years :)
I'm not absolutely sure, but the power of the blender might matter. That is, there is a good chance that the mayonnaise will be cut if it is weaker, it is a lot of oil. I'm not very curious to do experiments, but I'm looking forward to the result of the curious / brave :)
After I prepared the mayonnaise in this way a few times, I already felt like a great specialist and I didn't give so much importance to these stages of preparation. I simply put the blender in the bowl, without including the yolk and mustard. It was the only time my mayonnaise was cut, I had to go down to buy more oil, it was raining heavily, the shops were closed. what's more, a real nightmare :)
Since then, when preparing mayonnaise, I respect everything I wrote above.

in truth ... for a long time I struggled with the wooden spoon and most of the time it was cut (mayonnaise!), so I was afraid to start using it. when I discovered the blender. it's a pleasure. in 3 minutes it's ready! and it certainly doesn't cut!

And the blenders get cheaper every day, so goodbye wooden spoon. : D

I don't have a blender, but I do it with the mixer. it comes out without problems.

Reading the comments, I find myself totally :))). when I did it this way for the first time, it was cut and I said to myself: yes, it was too nice to be real :)))), but then I repeated it and I do it at least twice a week. from now on, goodbye to time lost in the kitchen before the holidays, when preparing beef salad and meatballs with mayonnaise.

:)) I was very lucky, it came out first. Otherwise, we weren't trying anymore - it was too easy.

I was wrong when I said that I find myself totally, my fault that I don't read carefully I understood that you also made the first mistake but no, you were a specialist at the beginning and very sure of yourself, after :)))
ps. on Saturday I only tried yolk. it didn't work out: d
I then laid a whole egg and repaired it.

:)) I got a kind of borscht, I had nothing to do with it. Now I don't & quot & improvise & quot at all, I turn the blender to maximum speed and I don't worry: D

I also have a question. Is the egg raw or boiled? I know the classic mayonnaise recipe and I want to try this one.

The egg is raw. I also forgot the classic mayonnaise recipe: D

If you need more mayonnaise, what do you do?
Do you risk doubling the quantities in that vessel?
I ask you because if you have courage, so do I.

Lavinia, I doubled the mayonnaise a few times without any problems. So you can make quiet mayonnaise)

ku sorry is not received. I only ruined the ingredients, I respected everything! Maybe the blender is weak! The brand Moulinex is expensive but the result is zero.

And I didn't get it until I noticed that it's important to include the egg and mustard in the blender cup.

That's right, basically egg and mustard are the ones that "bind" that large amount of mayonnaise oil.

give me some advice! or in the most correct way it is prepared !! I am desperate.

I don't think the blender is weak, just check that it is turned to its maximum speed when you make mayonnaise. The only thing you have to do is to include both the egg and the mustard in the blender cup from the beginning. And, if possible, try not to turn off the blender until the end of the mayonnaise preparation.

ok! I'll try again, but I'm afraid it won't be received, I considered the automatic table blender not in the glass!

is the whole egg laid? or only the yolk? I tried both variants and 0.

how long does it take to prepare non-stop?

Offf. Well, of course, you didn't get any mayonnaise. In my images there is a hand blender, not a table blender. Put the whole egg and the blender stops after a few minutes, when all the oil has been incorporated into the mayonnaise. I'm really sorry you ruined so many ingredients.

klar !! and if not otherwise it is not possible to prepare mayonnaise? in the past they were not blend. si orikum reusiau. as you can see I don't have a chance to make the sauce in kasa? orikum thanks a lot for the advice.

I also wrote you the recipe for mayonnaise that I used before I "technologized" myself :) I can't even believe that I was wasting so much time with mayonnaise.

Classic mayonnaise recipe:

ingredient:
- a boiled yolk
- a raw yolk
- a teaspoon of mustard
- about 400 ml of oil
- a piece of boiled potato
- a few drops of lemon juice

To reduce the chances of our mayonnaise being cut, we can also put a piece of boiled potato (about the size of a yolk).

Chop the potato and boiled egg yolk, add the mustard, raw egg yolk and mix well. Then add a tablespoon of oil and rub them with a wooden spoon.
After incorporating the oil, add another tablespoon of oil and keep it the same until you finish all the oil.
As we progress, we gradually increase the amount of oil we pour - otherwise it would take us all day to make mayonnaise :) But it is very important to put the oil gradually.

We do not put the few drops of lemon juice in the mayonnaise from the beginning, but when it thickens a little.

thanks a lot. I hope it's ok !!

I have a big problem with EGGS. if I taste raw egg. it's over. there is a recipe for boiled egg mayonnaise. I buy mayonnaise from the store and combine it with yogurt or light cream.

I haven't heard of any quick mayonnaise recipe with a blender to use boiled egg. But if it's just taste, then I don't think you should mind the raw egg in mayonnaise - I really don't remember ever feeling it. I became addicted to this mayonnaise, I really find it extraordinarily tasty.You should still try it.

I still do it by hand. I put 2 raw yolks, a teaspoon of mustard (I prefer the one with horseradish), salt, as much oil as it contains (depending on the amount needed) and at the end a puppy (small, medium) of garlic. I like this kind of mayonnaise, especially for beef salad or mushroom salad with chicken breast.

Strictly from my point of view, the mayonnaise with the blender does not come out the same as the one made by hand due to the mustard. My mother, aunts and grandmothers didn't use mustard mustard and so mustard mayonnaise seems like a small compromise to me - but I've been making it without remorse for more than 4 years :) And if it has garlic and horseradish mustard, I already have the impression that it is no longer mayonnaise, I perceive it as a sauce. Well, habit is a serious disease. :)

I also make mayonnaise with a wooden spoon to this day, as follows:
1 yolk
1 tablespoon (maaare) of mustard
1/2 l (at least) of oil

At first, I make sure I mixed the yolk very, very well with the mustard (I like to put a lot of mustard, the mayonnaise comes out tastier!).

After that, I add the oil, but I don't bother to put it little by little, I pour it there with hope (well, I'm not exaggerating!).

Even if immediately after that it seems a bit "cut", it doesn't scare me, but I keep mixing (of course, in one direction always).

After the portion of oil has incorporated nicely, and I pour another healthy portion, and so on until I can quote the mayonnaise I need. Finally, squeeze half a lemon. Yum-yum. She's super good. And it doesn't take me more than 10 minutes!

If, God forbid, indeed the mayonnaise is cut (it didn't happen to me when I don't remember when), a tablespoon of cold water solves the problem immediately.

I never put mustard in mayonnaise, it changes its taste, I only put it in salad or not at all!

Thanks for the recipe, your mayonnaise is simpler. I think you still need some experience to do it in just 10 minutes. But you have a great advantage: stop consuming electricity! :))

Even if there are many comments and probably mine will be lost, the recipe is so effective that I want to certify.
I used a 300W Braun, I put more mustard and more lemon in my eyes, but the clock came out. In a maximum of 3 minutes, a super mayonnaise came out, strong, tasty and without headaches. The egg straight from the fridge, without any problem, I just took care to cover the yolk with the blender and I kept it still until it thickened. I followed the directions and was rewarded. Brave man the pan!

I make this mayonnaise fast as you have been saying for about 10 years and I use the usual mixer. It was never cut for me. The first time I made it by mistake, I forgot to put the boiled egg yolk.

the mayonnaise recipe is from gabriela & # 39s blog somehow? there I saw it in video format.

I googled it now and I see that she puts a teaspoon of mustard, while I put a spoon. So, if you want to accuse me of somehow taking the mayonnaise recipe from one blog, it means I took it from another) Anyway, someone else invented the recipe, by no means me or her :)

this is not an accusation. you are to be appreciated for your hobby. Bravo!!

I was trying to joke, I remembered that someone once commented about the fact that I didn't invent the wheel, that a blogger & quotconcurenta & quot would have actually invented it :))

I make this mayonnaise without mustard, only with a little lemon juice (I don't like mustard), and the secret, which I found on another blog is not to make movements from the bottom up and vice versa with the blender, that is, you go up with it slightly up, and do not leave it at the bottom of the glass while it is working.

And it seems to me that mayonnaise is better without mustard. But I don't feel like risking :) but I definitely have to try your version, thanks for the tip.

I've only been doing this since I read this and it has always come out (both to me and to friends). The attempt was cut and it's true that we walk the mixer from the bottom up and vice versa. With pleasure, I'm waiting for opinions.

Today I tried this mayonnaise too, I don't care who invented the cherry tail: D. I got the recipe from here. I'm still in tears =)). A super mayonnaise came out, not that I wouldn't classically make it good, but that lasted less than 3 minutes! I'm still in shock.

:)) Janet, I had about the same reaction when I managed to make mayonnaise so fast. It's just that, as a man, I refrained from crying: D

I used to make mayonnaise without mustard, it came out just as fluffy and good, but until the second or third day - if it remained - it was cut, so it couldn't be kept for long. Since I put mustard, probably also due to the mustard preservatives, I can keep it in the fridge for 1 month, closed in a jar and it keeps perfectly. And I put 1 teaspoon of mustard, regardless of whether I make a larger or smaller amount of mayonnaise, so I think it doesn't even feel like it.

I never thought that the mustard influences the "validity term" of the mayonnaise with something :) You might be right, the mustard without mustard was cut for me after about two days.

I can't believe that in the second 2 seconds when I turned on the mixer I saw how & quotexploded & quot mayonnaise! I am a consumer of mayonnaise, but for the first time I also tried it (I saw in my mother the expensive method of incorporating the oil little by little and instead of a yolk, a boiled potato). God, I'm so excited that I'll be able to make mayonnaise with my glove and in addition and super fast! I'm glad I discovered your blog. I was looking for muffins at the time and I chose mayonnaise. :)) Cecilia

Cecilia, you never know what you can find on the internet, it's like you're rummaging through grandma's bridge :)) This mayonnaise with the blender can only be the beginning, who knows how many other simple things there are and we still haven't discovered them.

I also made mayonnaise, thanks for the recipe. It turned out good as a texture, but a little nauseous, so I will put more lemon juice in the salad I will use.

With pleasure! It's good that you didn't have any problems with the texture, that's why you couldn't fix it. :)

I really like chocolate. I have it in the fridge ... you know. I really like your blog ..delicious and quick recipes..chocolate is incredible. I can't wait to get her out of the cold and pop her

:)) You were so excited about the chocolate that you got lost among the recipes and wrote the comment on the mayonnaise recipe. I hope you try as many recipes from the blog and catch my ear if you ever see me preparing sophisticated recipes :) Delicious recipes can be simple, so what's the point of complicating ourselves?

So it is NOT possible. I stayed marked I can say this. I never thought that cooking a mayonnaise could take so little time. I came out super. thank you for existing in our lives :-)

I can't help but write another comment. I tried another mayonnaise recipe but with the goal attached to the blender it was written in the card that I received with the blender. the same ingredients the same measure in oil only that there specifies to be made with the electric target, the mixer having this object as well. A TOTAL FAILURE AND A COMPLETE DISAPPOINTMENT. I sat for 10 minutes with the phone in my hand thinking about whether or not to try your recipe but doing it with the blender. I said it's the last time I try again if I don't succeed. I followed the steps exactly and everything was fine :) I will repeat the process whenever I need mayonnaise and I will no longer buy from the & quotnenaturale & quot. I notice I put a little more lemon juice because I like it a little sour :)

Manuela, all the recipes on the blog are personally tested and I will never publish any if I am not satisfied with its result. This probably makes the difference between the recipe found in the blender card and my mayonnaise recipe.

Solution if it is cut: It was cut for me, because I was not very obedient, I think I picked up the mixer too quickly, but I trained it. I put another egg and a teaspoon of mustard in another bowl and put the liquid beforehand. Instead, I couldn't see where the egg and mustard were, so I put the bowl (the vertical mixer glass) down a bit to know where they are, and to include them I am a mixer, and I followed exactly all the instructions then, and it came out :)

Interestingly, it's really good to know it's working. I would never have had the courage to put sliced ​​mayonnaise on it, I would have thought it would have had no chance. :) Congratulations on your success!

I usually make more mayonnaise from a liter of oil 4-5 yolks, such a large amount is going to do with the blender?

I think there should be no problems, I often made this mayonnaise from 600 ml of oil.

I never buy mayonnaise again. in 2 minutes it was ready and it was delicious, not nauseating ... at first I kept the blender still, then I moved it in all directions because I have an oval bowl on it and that's the only way oil was incorporated ... it came out hard, I took it out vessel .. I'm glad I found you men :)))

You should know that I'm happy too, otherwise I was talking about myself here :)) I like it too, but you know how it is. Tastes are not discussed. But even if for some this is not even the tastiest mayonnaise, it is certainly better than the one on the market.

Until I found this recipe for mayonnaise with the blender, I didn't even dare to make it, now I have no problem, it works perfectly for me .:). so taught me to make mayonnaise, to join the housewives. :).
Thanks to the recipes are very: most & cookable.

With pleasure! If you're still in the house, I'm waiting for you to cook as many of my recipes as possible - or even all of them, why not? : D
I definitely don't own the quick mayonnaise version on youtube, so far I haven't published any video recipes :)

I haven't read all the comments, but it's good to know that the ingredients must be ALL at room temperature. (the kitchen!)

Thanks for completing, it's really good to know that. I don't read the comments now either, but I remember that it seemed like we talked about it at some point :) As probably not everyone reads the comments, it's best to write this in the recipe.

The first mayonnaise in my life and it turned out perfectly. I am shocked by how simple it was, but also very proud. I'm coming in here :).
I used the ingredients about 5-7 minutes after I took them out of the fridge ... so it works anyway, in case of a big hurry

You are always welcome, Cristiana. I'm just afraid that, because of the shock, you might not remember the blog address :)
I didn't always wait for the mayonnaise ingredients to reach room temperature either, but it's good not to "scratch" too much. How easy it is to prepare, at least that's what we can do: D

I made mayonnaise for the first time in my life as you explained, it worked out for me, I'm happy! THE END !: D

:)) Andra, this seems to be a HAPPY END! : D

If you put 1_2 cloves of garlic in the composition, you have an excellent sauce.

Or we can not stop and, in addition to garlic, put in the composition of mayonnaise and other things - I think some dill would work, to give it color.

It is absolutely necessary to put the bowl in which we make quick mayonnaise on a stove eye, as seen in the photo?

:) No, I put the bowl of the blender there just to make sure that the mayonnaise (light in color) will look better in the recipe photo. I had just started the culinary blog, I didn't know how to photograph at all :)

I've been making mayonnaise for 5 years, only with raw yolk-2pcs-I put 2 tablespoons of lemon juice, and it always came out and my mixer is low power, 250W, it's my favorite recipe

In the meantime, I also did some experiments and I saw that the mayonnaise works well even if the blender has a lower power. You made me curious, why don't you use egg whites?

So this is the first time I make mayonnaise and my first very good recipe came out.

Victoria, knowing how fast it is made and that it goes safely, from now on I don't think you will hesitate to start a recipe that also involves the use of mayonnaise.

Hi, Robert! Thank you for this grade 10 recipe. I haven't made mayonnaise in the blender before and it came out on my first try :) Only there was a lot of mayonnaise for 2 kg of eggplant, so I had to bake 1 more kg, to mix them with those already prepared. Now I know what I have to do in the future: either I make less mayonnaise, or more eggplant. I prefer the second option: D

Gabriela, there would be the third option: use the mayonnaise left in one of the many salad recipes that I have published over time on the blog :) The recipe for mayonnaise in a blender is from four years ago, in the meantime I checked and rechecked it countless times and I came to the conclusion that you don't even need a powerful blender. I should probably change the recipe and announce it in a more visible place.

Hi! I had some emotions, now I did ptr. first time mayonnaise in a blender, but it turned out perfectly. I confirm, there is no need for a powerful device :). I wish you all a happy new year and joy on all levels. Happy Birthday!

Hi, Lydia! Sometimes the emotions are good in the kitchen, so we are more careful when preparing the recipe :) Speaking of the power of the blender, for years I made mayonnaise with the blender without emotions, until I found out that it was cut, a few months ago. The cause was just too much power of the blender, it has aged a bit and does not work properly. at high power it heats up and this makes the mayonnaise cut. After a few tries (ie after about 2l of waste oil: D), I finally managed to catch what the problem is, I set the power somewhere to a minimum and since then mayonnaise has become & quot quickly mayonnaise without emotions & quot :) So watch out for blenders found & quotin the threshold of retirement & quot! :)

I tried, I succeeded! I didn't think it could be that simple. I adjusted the recipe a bit, that is, I only put 100ml of oil, I was always a little against the oil :) I recently discovered your blog and I'm glad, I will try more recipes. Thank you for choosing to share them with everyone.

It's good to know that mayonnaise comes out even if the recipe is adapted to our tastes, many are afraid to change any recipe :) I'm glad you discovered the blog and I want all the recipes to thank you.

I make mayonnaise without mustard: 300 ml oil, 2 raw eggs 1/2 teaspoon salt, pepper, and very little sugar, cover the eggs with the blender, mix for a maximum of 1 minute, then add 2 teaspoons of vinegar, mix a little more. It turns out very good.

Lilia, I didn't think to write in the recipe the fact that mayonnaise can be seasoned, if we like it that way. So thanks for the tip!

Hello, I'm sorry. what is it that the first time I did it was very well received, but now no, it is very liquid, what is the cause, can you tell me?

:) Thanks for the mayonnaise recipe with blender! It's the second time I do it and it came out without any problems! The difference is that I made it with boiled egg because I'm pregnant :) aa, and the blender has 300 W.

Easy task, Andra! If necessary, I will try to make mayonnaise with the blender using boiled egg :) In the meantime I noticed that the power of the blender doesn't really matter (mine heats up very much and I have to set it to about half the power). Thank you for the confirmation. After all, I think mayonnaise can only spoil if we don't include the egg and mustard in the blender cup.

I've made mayonnaise a few times so far, I think 3 times. All in a blender. It was never cut for me. The only time I tried to do it the old style, dust came out :)) So I think the secret is to include all the ingredients in the cup. And of course, patience :)

Thank you very much for the wonderful recipes. You are a source of inspiration and I will gladly return to the blog whenever I need it :)

Can I add potato and boiled egg? To respect my old recipe :)

From my point of view, mayonnaise should support them, but I can't guarantee since I haven't tried it personally. By the way, did you add mustard to the old mayonnaise recipe? I don't, and the lack of mustard would be the only thing I could say I miss :)

I don't put mustard in mayonnaise because I don't like it. And no salt. But I only put 200 ml of oil in an egg. It comes out perfectly (there must be a certain proportion between solid and liquid ingredients), but the secret is to keep the blender strictly vertical, on the yolk - mandatory, and not to pick it up in the first tens of seconds.

Oana, at the moment my blender has burned out and I can't try, but you made me curious and I will do a little test (for my mother, she can't conceive mayonnaise with mustard). I didn't like mayonnaise with mustard either, but the speed of this recipe made me accept it. After a few years, I came to discover with surprise that the classic mayonnaise seems a bit nauseous :) Probably the laziness in me influences the subconscious.

Very good your recipes, I just want to add that you can make this mayonnaise and without egg using only oil and milk, always the oil part should be double compared to the milk (for example at 200 ml oil we put 100 ml milk) and then mix with the blender and at the end season. As we like. It lasts a maximum of 1 minute, it is very light and if we want it harder we put a little more oil and if we want it softer, more fluid we put more milk. what are you doing! !!

Of course, I have to decide faster which blender to choose, now I have to test two mayonnaise recipes. To my shame, I've never heard of milk mayonnaise before.

After many rounds of quick mayonnaise, which always came out perfectly, I said to try the same pattern for the caviar salad, as well as for the eggplant salad. For the caviar I made the same recipe as for the mayonnaise, but instead of the egg I put a box of herring caviar from the commercial one, 100g. The first time I put an egg, to make sure it comes out, and it's like I didn't put mustard. I had basically replaced the mustard with the eggs. Then I replaced the egg and mustard with the caviar, a perfect, white, hard and tasty caviar salad comes out after we add the finely chopped onion.This success led me to eggplant salad. I took a good spoonful of ripe eggplant, added oil, mustard and a delicious & # 39) eggplant mayonnaise came out, which I mixed with the fork with the rest of the eggplant. So I think you can make mayonnaise from anything :)) I don't have many ideas. Maybe I challenged someone's brain and he has an idea from this comment of mine, and share it with me. What else to make mayonnaise. I was thinking about cow's cheese. :) But to help with any preparation, I wouldn't do it just like that :) Be blessed, Andreea.


Quick mayonnaise recipe

I was really getting ready to fight you, I was totally against buying mayonnaise, but I saw the link in time. :) And what you still give him with the power of the blender, there is a weaker one, because my mother and grandmother made mayonnaise with a fork. It's true that they were catching their noses, but a mayonnaise would have come out, if it had been stuck to the ceiling.

As Zina says, in the old days I used to go to the & quotfacalet & quot because the caps were salty! Facalet is also said in our country with a wooden spoon :-)
I would learn that the oil is added gradually, little by little, as it is incorporated into mayonnaise, and we put oil depending on how thick we want the mayonnaise to be.

I never buy mayonnaise, primarily because it's not healthy and doesn't even taste good. Besides, now it's so easy to make mayonnaise with the blender, that it takes me less time to prepare it than to go down and buy it from the store next to the block.
I also struggled with the "facelift" for years :)
I'm not absolutely sure, but the power of the blender might matter. That is, there is a good chance that the mayonnaise will be cut if it is weaker, it is a lot of oil. I'm not very curious to do experiments, but I'm looking forward to the result of the curious / brave :)
After I prepared the mayonnaise in this way a few times, I already felt like a great specialist and I didn't give so much importance to these stages of preparation. I simply put the blender in the bowl, without including the yolk and mustard. It was the only time my mayonnaise was cut, I had to go down to buy more oil, it was raining heavily, the shops were closed. what's more, a real nightmare :)
Since then, when preparing mayonnaise, I respect everything I wrote above.

in truth ... for a long time I struggled with the wooden spoon and most of the time it was cut (mayonnaise!), so I was afraid to start using it. when I discovered the blender. it's a pleasure. in 3 minutes it's ready! and it certainly doesn't cut!

And the blenders get cheaper every day, so goodbye wooden spoon. : D

I don't have a blender, but I do it with the mixer. it comes out without problems.

Reading the comments, I find myself totally :))). when I did it this way for the first time, it was cut and I said to myself: yes, it was too nice to be real :)))), but then I repeated it and I do it at least twice a week. from now on, goodbye to time lost in the kitchen before the holidays, when preparing beef salad and meatballs with mayonnaise.

:)) I was very lucky, it came out first. Otherwise, we weren't trying anymore - it was too easy.

I was wrong when I said that I find myself totally, my fault that I don't read carefully I understood that you also made the first mistake but no, you were a specialist at the beginning and very sure of yourself, after :)))
ps. on Saturday I only tried yolk. it didn't work out: d
I then laid a whole egg and repaired it.

:)) I got a kind of borscht, I had nothing to do with it. Now I don't & quot & improvise & quot at all, I turn the blender to maximum speed and I don't worry: D

I also have a question. Is the egg raw or boiled? I know the classic mayonnaise recipe and I want to try this one.

The egg is raw. I also forgot the classic mayonnaise recipe: D

If you need more mayonnaise, what do you do?
Do you risk doubling the quantities in that vessel?
I ask you because if you have courage, so do I.

Lavinia, I doubled the mayonnaise a few times without any problems. So you can make quiet mayonnaise)

ku sorry is not received. I only ruined the ingredients, I respected everything! Maybe the blender is weak! The brand Moulinex is expensive but the result is zero.

And I didn't get it until I noticed that it's important to include the egg and mustard in the blender cup.

That's right, basically egg and mustard are the ones that "bind" that large amount of mayonnaise oil.

give me some advice! or in the most correct way it is prepared !! I am desperate.

I don't think the blender is weak, just check that it is turned to its maximum speed when you make mayonnaise. The only thing you have to do is to include both the egg and the mustard in the blender cup from the beginning. And, if possible, try not to turn off the blender until the end of the mayonnaise preparation.

ok! I'll try again, but I'm afraid it won't be received, I considered the automatic table blender not in the glass!

is the whole egg laid? or only the yolk? I tried both variants and 0.

how long does it take to prepare non-stop?

Offf. Well, of course, you didn't get any mayonnaise. In my images there is a hand blender, not a table blender. Put the whole egg and the blender stops after a few minutes, when all the oil has been incorporated into the mayonnaise. I'm really sorry you ruined so many ingredients.

klar !! and if not otherwise it is not possible to prepare mayonnaise? in the past they were not blend. si orikum reusiau. as you can see I don't have a chance to make the sauce in kasa? orikum thanks a lot for the advice.

I also wrote you the recipe for mayonnaise that I used before I "technologized" myself :) I can't even believe that I was wasting so much time with mayonnaise.

Classic mayonnaise recipe:

ingredient:
- a boiled yolk
- a raw yolk
- a teaspoon of mustard
- about 400 ml of oil
- a piece of boiled potato
- a few drops of lemon juice

To reduce the chances of our mayonnaise being cut, we can also put a piece of boiled potato (about the size of a yolk).

Chop the potato and boiled egg yolk, add the mustard, raw egg yolk and mix well. Then add a tablespoon of oil and rub them with a wooden spoon.
After incorporating the oil, add another tablespoon of oil and keep it the same until you finish all the oil.
As we progress, we gradually increase the amount of oil we pour - otherwise it would take us all day to make mayonnaise :) But it is very important to put the oil gradually.

We do not put the few drops of lemon juice in the mayonnaise from the beginning, but when it thickens a little.

thanks a lot. I hope it's ok !!

I have a big problem with EGGS. if I taste raw egg. it's over. there is a recipe for boiled egg mayonnaise. I buy mayonnaise from the store and combine it with yogurt or light cream.

I haven't heard of any quick mayonnaise recipe with a blender to use boiled egg. But if it's just taste, then I don't think you should mind the raw egg in mayonnaise - I really don't remember ever feeling it. I became addicted to this mayonnaise, I really find it extraordinarily tasty. You should still try it.

I still do it by hand. I put 2 raw yolks, a teaspoon of mustard (I prefer the one with horseradish), salt, as much oil as it contains (depending on the amount needed) and at the end a puppy (small, medium) of garlic. I like this kind of mayonnaise, especially for beef salad or mushroom salad with chicken breast.

Strictly from my point of view, the mayonnaise with the blender does not come out the same as the one made by hand due to the mustard. My mother, aunts and grandmothers didn't use mustard mustard and so mustard mayonnaise seems like a small compromise to me - but I've been making it without remorse for more than 4 years :) And if it has garlic and horseradish mustard, I already have the impression that it is no longer mayonnaise, I perceive it as a sauce. Well, habit is a serious disease. :)

I also make mayonnaise with a wooden spoon to this day, as follows:
1 yolk
1 tablespoon (maaare) of mustard
1/2 l (at least) of oil

At first, I make sure I mixed the yolk very, very well with the mustard (I like to put a lot of mustard, the mayonnaise comes out tastier!).

After that, I add the oil, but I don't bother to put it little by little, I pour it there with hope (well, I'm not exaggerating!).

Even if immediately after that it seems a bit "cut", it doesn't scare me, but I keep mixing (of course, in one direction always).

After the portion of oil has incorporated nicely, and I pour another healthy portion, and so on until I can quote the mayonnaise I need. Finally, squeeze half a lemon. Yum-yum. She's super good. And it doesn't take me more than 10 minutes!

If, God forbid, indeed the mayonnaise is cut (it didn't happen to me when I don't remember when), a tablespoon of cold water solves the problem immediately.

I never put mustard in mayonnaise, it changes its taste, I only put it in salad or not at all!

Thanks for the recipe, your mayonnaise is simpler. I think you still need some experience to do it in just 10 minutes. But you have a great advantage: stop consuming electricity! :))

Even if there are many comments and probably mine will be lost, the recipe is so effective that I want to certify.
I used a 300W Braun, I put more mustard and more lemon in my eyes, but the clock came out. In a maximum of 3 minutes, a super mayonnaise came out, strong, tasty and without headaches. The egg straight from the fridge, without any problem, I just took care to cover the yolk with the blender and I kept it still until it thickened. I followed the directions and was rewarded. Brave man the pan!

I make this mayonnaise fast as you have been saying for about 10 years and I use the usual mixer. It was never cut for me. The first time I made it by mistake, I forgot to put the boiled egg yolk.

the mayonnaise recipe is from gabriela & # 39s blog somehow? there I saw it in video format.

I googled it now and I see that she puts a teaspoon of mustard, while I put a spoon. So, if you want to accuse me of somehow taking the mayonnaise recipe from one blog, it means I took it from another) Anyway, someone else invented the recipe, by no means me or her :)

this is not an accusation. you are to be appreciated for your hobby. Bravo!!

I was trying to joke, I remembered that someone once commented about the fact that I didn't invent the wheel, that a blogger & quotconcurenta & quot would have actually invented it :))

I make this mayonnaise without mustard, only with a little lemon juice (I don't like mustard), and the secret, which I found on another blog is not to make movements from the bottom up and vice versa with the blender, that is, you go up with it slightly up, and do not leave it at the bottom of the glass while it is working.

And it seems to me that mayonnaise is better without mustard. But I don't feel like risking :) but I definitely have to try your version, thanks for the tip.

I've only been doing this since I read this and it has always come out (both to me and to friends). The attempt was cut and it's true that we walk the mixer from the bottom up and vice versa. With pleasure, I'm waiting for opinions.

Today I tried this mayonnaise too, I don't care who invented the cherry tail: D. I got the recipe from here. I'm still in tears =)). A super mayonnaise came out, not that I wouldn't classically make it good, but that lasted less than 3 minutes! I'm still in shock.

:)) Janet, I had about the same reaction when I managed to make mayonnaise so fast. It's just that, as a man, I refrained from crying: D

I used to make mayonnaise without mustard, it came out just as fluffy and good, but until the second or third day - if it remained - it was cut, so it couldn't be kept for long. Since I put mustard, probably also due to the mustard preservatives, I can keep it in the fridge for 1 month, closed in a jar and it keeps perfectly. And I put 1 teaspoon of mustard, regardless of whether I make a larger or smaller amount of mayonnaise, so I think it doesn't even feel like it.

I never thought that the mustard influences the "validity term" of the mayonnaise with something :) You might be right, the mustard without mustard was cut for me after about two days.

I can't believe that in the second 2 seconds when I turned on the mixer I saw how & quotexploded & quot mayonnaise! I am a consumer of mayonnaise, but for the first time I also tried it (I saw in my mother the expensive method of incorporating the oil little by little and instead of a yolk, a boiled potato). God, I'm so excited that I'll be able to make mayonnaise with my glove and in addition and super fast! I'm glad I discovered your blog. I was looking for muffins at the time and I chose mayonnaise. :)) Cecilia

Cecilia, you never know what you can find on the internet, it's like you're rummaging through grandma's bridge :)) This mayonnaise with the blender can only be the beginning, who knows how many other simple things there are and we still haven't discovered them.

I also made mayonnaise, thanks for the recipe. It turned out good as a texture, but a little nauseous, so I will put more lemon juice in the salad I will use.

With pleasure! It's good that you didn't have any problems with the texture, that's why you couldn't fix it. :)

I really like chocolate. I have it in the fridge ... you know. I really like your blog ..delicious and quick recipes..chocolate is incredible. I can't wait to get her out of the cold and pop her

:)) You were so excited about the chocolate that you got lost among the recipes and wrote the comment on the mayonnaise recipe. I hope you try as many recipes from the blog and catch my ear if you ever see me preparing sophisticated recipes :) Delicious recipes can be simple, so what's the point of complicating ourselves?

So it is NOT possible. I stayed marked I can say this. I never thought that cooking a mayonnaise could take so little time. I came out super. thank you for existing in our lives :-)

I can't help but write another comment. I tried another mayonnaise recipe but with the goal attached to the blender it was written in the card that I received with the blender. the same ingredients the same measure in oil only that there specifies to be made with the electric target, the mixer having this object as well. A TOTAL FAILURE AND A COMPLETE DISAPPOINTMENT. I sat for 10 minutes with the phone in my hand thinking about whether or not to try your recipe but doing it with the blender. I said it's the last time I try again if I don't succeed. I followed the steps exactly and everything was fine :) I will repeat the process whenever I need mayonnaise and I will no longer buy from the & quotnenaturale & quot. I notice I put a little more lemon juice because I like it a little sour :)

Manuela, all the recipes on the blog are personally tested and I will never publish any if I am not satisfied with its result. This probably makes the difference between the recipe found in the blender card and my mayonnaise recipe.

Solution if it is cut: It was cut for me, because I was not very obedient, I think I picked up the mixer too quickly, but I trained it. I put another egg and a teaspoon of mustard in another bowl and put the liquid beforehand. Instead, I couldn't see where the egg and mustard were, so I put the bowl (the vertical mixer glass) down a bit to know where they are, and to include them I am a mixer, and I followed exactly all the instructions then, and it came out :)

Interestingly, it's really good to know it's working. I would never have had the courage to put sliced ​​mayonnaise on it, I would have thought it would have had no chance. :) Congratulations on your success!

I usually make more mayonnaise from a liter of oil 4-5 yolks, such a large amount is going to do with the blender?

I think there should be no problems, I often made this mayonnaise from 600 ml of oil.

I never buy mayonnaise again. in 2 minutes it was ready and it was delicious, not nauseating ... at first I kept the blender still, then I moved it in all directions because I have an oval bowl on it and that's the only way oil was incorporated ... it came out hard, I took it out vessel .. I'm glad I found you men :)))

You should know that I'm happy too, otherwise I was talking about myself here :)) I like it too, but you know how it is. Tastes are not discussed. But even if for some this is not even the tastiest mayonnaise, it is certainly better than the one on the market.

Until I found this recipe for mayonnaise with the blender, I didn't even dare to make it, now I have no problem, it works perfectly for me .:). so taught me to make mayonnaise, to join the housewives. :).
Thanks to the recipes are very: most & cookable.

With pleasure! If you're still in the house, I'm waiting for you to cook as many of my recipes as possible - or even all of them, why not? : D
I definitely don't own the quick mayonnaise version on youtube, so far I haven't published any video recipes :)

I haven't read all the comments, but it's good to know that the ingredients must be ALL at room temperature. (the kitchen!)

Thanks for completing, it's really good to know that. I don't read the comments now either, but I remember that it seemed like we talked about it at some point :) As probably not everyone reads the comments, it's best to write this in the recipe.

The first mayonnaise in my life and it turned out perfectly. I am shocked by how simple it was, but also very proud. I'm coming in here :).
I used the ingredients about 5-7 minutes after I took them out of the fridge ... so it works anyway, in case of a big hurry

You are always welcome, Cristiana. I'm just afraid that, because of the shock, you might not remember the blog address :)
I didn't always wait for the mayonnaise ingredients to reach room temperature either, but it's good not to "scratch" too much. How easy it is to prepare, at least that's what we can do: D

I made mayonnaise for the first time in my life as you explained, it worked out for me, I'm happy! THE END !: D

:)) Andra, this seems to be a HAPPY END! : D

If you put 1_2 cloves of garlic in the composition, you have an excellent sauce.

Or we can not stop and, in addition to garlic, put in the composition of mayonnaise and other things - I think some dill would work, to give it color.

It is absolutely necessary to put the bowl in which we make quick mayonnaise on a stove eye, as seen in the photo?

:) No, I put the bowl of the blender there just to make sure that the mayonnaise (light in color) will look better in the recipe photo. I had just started the culinary blog, I didn't know how to photograph at all :)

I've been making mayonnaise for 5 years, only with raw yolk-2pcs-I put 2 tablespoons of lemon juice, and it always came out and my mixer is low power, 250W, it's my favorite recipe

In the meantime, I also did some experiments and I saw that the mayonnaise works well even if the blender has a lower power. You made me curious, why don't you use egg whites?

So this is the first time I make mayonnaise and my first very good recipe came out.

Victoria, knowing how fast it is made and that it goes safely, from now on I don't think you will hesitate to start a recipe that also involves the use of mayonnaise.

Hi, Robert! Thank you for this grade 10 recipe. I haven't made mayonnaise in the blender before and it came out on my first try :) Only there was a lot of mayonnaise for 2 kg of eggplant, so I had to bake 1 more kg, to mix them with those already prepared. Now I know what I have to do in the future: either I make less mayonnaise, or more eggplant. I prefer the second option: D

Gabriela, there would be the third option: use the mayonnaise left in one of the many salad recipes that I have published over time on the blog :) The recipe for mayonnaise in a blender is from four years ago, in the meantime I checked and rechecked it countless times and I came to the conclusion that you don't even need a powerful blender. I should probably change the recipe and announce it in a more visible place.

Hi! I had some emotions, now I did ptr. first time mayonnaise in a blender, but it turned out perfectly. I confirm, there is no need for a powerful device :). I wish you all a happy new year and joy on all levels. Happy Birthday!

Hi, Lydia! Sometimes the emotions are good in the kitchen, so we are more careful when preparing the recipe :) Speaking of the power of the blender, for years I made mayonnaise with the blender without emotions, until I found out that it was cut, a few months ago. The cause was just too much power of the blender, it has aged a bit and does not work properly. at high power it heats up and this makes the mayonnaise cut. After a few tries (ie after about 2l of waste oil: D), I finally managed to catch what the problem is, I set the power somewhere to a minimum and since then mayonnaise has become & quot quickly mayonnaise without emotions & quot :) So watch out for blenders found & quotin the threshold of retirement & quot! :)

I tried, I succeeded! I didn't think it could be that simple. I adjusted the recipe a bit, that is, I only put 100ml of oil, I was always a little against the oil :) I recently discovered your blog and I'm glad, I will try more recipes. Thank you for choosing to share them with everyone.

It's good to know that mayonnaise comes out even if the recipe is adapted to our tastes, many are afraid to change any recipe :) I'm glad you discovered the blog and I want all the recipes to thank you.

I make mayonnaise without mustard: 300 ml oil, 2 raw eggs 1/2 teaspoon salt, pepper, and very little sugar, cover the eggs with the blender, mix for a maximum of 1 minute, then add 2 teaspoons of vinegar, mix a little more. It turns out very good.

Lilia, I didn't think to write in the recipe the fact that mayonnaise can be seasoned, if we like it that way. So thanks for the tip!

Hello, I'm sorry. what is it that the first time I did it was very well received, but now no, it is very liquid, what is the cause, can you tell me?

:) Thanks for the mayonnaise recipe with blender! It's the second time I do it and it came out without any problems! The difference is that I made it with boiled egg because I'm pregnant :) aa, and the blender has 300 W.

Easy task, Andra! If necessary, I will try to make mayonnaise with the blender using boiled egg :) In the meantime I noticed that the power of the blender doesn't really matter (mine heats up very much and I have to set it to about half the power). Thank you for the confirmation. After all, I think mayonnaise can only spoil if we don't include the egg and mustard in the blender cup.

I've made mayonnaise a few times so far, I think 3 times. All in a blender. It was never cut for me. The only time I tried to do it the old style, dust came out :)) So I think the secret is to include all the ingredients in the cup. And of course, patience :)

Thank you very much for the wonderful recipes. You are a source of inspiration and I will gladly return to the blog whenever I need it :)

Can I add potato and boiled egg? To respect my old recipe :)

From my point of view, mayonnaise should support them, but I can't guarantee since I haven't tried it personally. By the way, did you add mustard to the old mayonnaise recipe? I don't, and the lack of mustard would be the only thing I could say I miss :)

I don't put mustard in mayonnaise because I don't like it. And no salt. But I only put 200 ml of oil in an egg. It comes out perfectly (there must be a certain proportion between solid and liquid ingredients), but the secret is to keep the blender strictly vertical, on the yolk - mandatory, and not to pick it up in the first tens of seconds.

Oana, at the moment my blender has burned out and I can't try, but you made me curious and I will do a little test (for my mother, she can't conceive mayonnaise with mustard). I didn't like mayonnaise with mustard either, but the speed of this recipe made me accept it. After a few years, I came to discover with surprise that the classic mayonnaise seems a bit nauseous :) Probably the laziness in me influences the subconscious.

Very good your recipes, I just want to add that you can make this mayonnaise and without egg using only oil and milk, always the oil part should be double compared to the milk (for example at 200 ml oil we put 100 ml milk) and then mix with the blender and at the end season. As we like. It lasts a maximum of 1 minute, it is very light and if we want it harder we put a little more oil and if we want it softer, more fluid we put more milk. what are you doing! !!

Of course, I have to decide faster which blender to choose, now I have to test two mayonnaise recipes. To my shame, I've never heard of milk mayonnaise before.

After many rounds of quick mayonnaise, which always came out perfectly, I said to try the same pattern for the caviar salad, as well as for the eggplant salad. For the caviar I made the same recipe as for the mayonnaise, but instead of the egg I put a box of herring caviar from the commercial one, 100g. The first time I put an egg, to make sure it comes out, and it's like I didn't put mustard. I had basically replaced the mustard with the eggs. Then I replaced the egg and mustard with the caviar, a perfect, white, hard and tasty caviar salad comes out after we add the finely chopped onion. This success led me to eggplant salad. I took a good spoonful of ripe eggplant, added oil, mustard and a delicious & # 39) eggplant mayonnaise came out, which I mixed with the fork with the rest of the eggplant. So I think you can make mayonnaise from anything :)) I don't have many ideas. Maybe I challenged someone's brain and he has an idea from this comment of mine, and share it with me. What else to make mayonnaise. I was thinking about cow's cheese. :) But to help with any preparation, I wouldn't do it just like that :) Be blessed, Andreea.


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