#Homemademayonnaise #mayonnaise #narrowayhomestead #homesteadtoktok #offgridlife #jennandnate
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25 Comments
Use that French Toast as bread for a fried bologna sandwich 🥪
I laughed at evil mustard lemons!
To do the immersion blender way, you press the immersion blender flat on the bottom and slowly bring it to the top. The order of operations is 1 whole egg, 1 tablespoon of limon juicea pinch of salt 1/2 tsp mustard powder. Mix these ingredients, then add to immersion blender and float about 1 cup of oil on top then start the technique
I usually start with 1/3 to 1/2 of the oil I think I'm going to need and then add the rest a bit at a time. It will start off thin and thicken as you add more oil.
This is more of an aioli, not traditional American helmans, dukes, etc. Leave the eggs whol. You dont have enough water to coat the oil that you are mechanically coating with the water in the eggs. Basically, it is incredibly small bits of oil surrounded by the water, so it doesn't break the emulsion!
To much oil it looked like
Egg whites.
I use that recipe to make mayo, move the blender up slowly in one fluid motion. Do not move it back down, just up, slowly.
U needed to add more oil not egg yolks
You gitta have the correct amount of whole eggs to 1 cup of oil for it to homogenize into mayo
I mean this in the nicest way possible but I have never seen such a poor attempt at homemade mayo 😂
Gross
You can get it to thicken over a double boiler to save it but it’s a lot of work. Typically you want to add the oil slowly to start with for good emulsion.
You add mustard to broken mayo, then more oil. And it needed to be in a standing blender or a food processor.
Tips from a cook. Do not dump the oil so quickly. You gotta pour it slowly into the egg yolks to emulsify it. Lemon juice or vinegar work because it denatures the proteins opening up the lecithin within the yolks to help emulsification. Mustard is jsut for flavor and you need just 1 oz to flavor 10 oz of mayo. 1 egg yolk is good for 8 oz of oil. Hope this helps!
I’ve always used whole eggs when making mayonnaise not just the yolk. I’m honestly not sure why you would use just the yolk of an egg. How do you think mayonnaise gets white?
I was going to dislike, until "evil mustard lemons" !!!!
Harder than making aww szhoo sauce it seems
Mustard helps emulsify, also garlic does this too, it helps blend everything together
Here's what she did wrong.
Use egg yolks only. The whites won't emulsify.
Pinch of kosher salt
Mustard powder lemon juice and vinegar are kinda optional. If you like mayo more savory use vinegar, more tart, use lemon, and more like miracle whip, mustard. But only use one of them, and no more than a table spoon.
Drizzle a neutral flavored oil down the side so it rests on top of the egg yolks, you want about a 2/1 ratio.
Blend from the bottom up.
1 egg, 1 cup of oil added in slowly, a small splash of mustard and a little salt
You have to GENTLY pout oil on top of the eggs. The oil has to combine with the eggs very slowly
Oh, it split. Try smaller batch, try following, 1 whole egg (both yolk and white), half a cup of sunflower oil, teaspoon of mustart, a tablespoon of white vinegar, salt to taste. Just put all that into a mason jar, put your emersion bleder whole way down and that turn it on max without too much movement, only up and down after it allready gets semi stiff. I makr my own ever since I bought an imersion blender, and smaller batches have a benefit of it always being fresh, and also you can tweek the recepir over iterations of it, I personaly add hot pepper flakes to mine.
You have to pour the oil in slowly
I literally just made this comment on a video about mayonnaise the other day.
1. Use just egg yolks.
2. Use a 1 to 2 ratio from egg yolks to oil.
3. You need to pasteurize your egg yolks. Place your egg yolks in a mixing bowl in place that mixing bowl over a pot of boiling water whisk violently. This cooks the eggs without without them solidifying so you don’t eat raw eggs in your mayonnaise last longer.
And although my culinary art school didn’t teach this lots of people say having your eggs in your oil at the same temperature helps out a lot.