https://youtu.be/vY7ZgQIjwTs
Home Made mayonnaise #250
https://youtu.be/vY7ZgQIjwTs
Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes.
Ingredients
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral-flavored oil, grapeseed, safflower, or canola are best
1 teaspoon fresh lemon juice, optional
The Steps For Making Mayonnaise
Prepare your food processor. I prefer to use the small bowl attachment that came with our food processor to make mayonnaise.
Add an egg to the bowl of your food processor and process for about 20 seconds.
Add mustard, vinegar, and salt then process for another 20 seconds.
Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding oil slowly is really important. If you were to dump it all in at once, you’d have mayonnaise soup!
To fix broken mayonnaise, add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again.
Another trick is to add an egg yolk to a large bowl and slowly use a whisk to beat the broken mayo, bit by bit, into the yolk.
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