In this food tutorial learn a simple recipe for making mayonnaise.
Tags:Making Mayonnaise,chefrobertkhoury,cooking tips,How to Cook,How to Make Mayonnaise,mayonnaise recipe,sauce recipes
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Well, wee are going to make some mayonnaise. I’m going do it the hard way, I’m doing it by hand, but you do not have do it by hand, use an electric mixer, you can put it in a Cuisinart, you put in the blender, maybe not as well.
Any way, first thing we do, is separate the white from the yolk. The lemon juice is already in there. The amount that I am using will be listed, easy to separate, break apart just forward back and forth slowly maybe one out of two hundred that I do like this. I break the yolk, so it is simple, just take your time, and this mayonnaise is important to make your own mayonnaise because from this you’ll be able to make all of those creamy mayonnaise-based dressings, so you do not have to buy store bought stuff anymore save your money, buy more importantly you do not have all those additives that doing what to the system, we do not know.
Anyway, that is the first step. These are the eggs, of course do not throw the egg whites out, you ca have yourself a nice egg white omelet, you may be on your cake as meringue as your egg whites. So, there is no reason to throw it out.
I put it down eggs underneath this salt warm slide unless you have somebody else working with you, can hold it to you. But usually that is not the case, I just whip the eggs, you will cup a little bit. Now, you have to drizzle the lemon juice, olive oil, or use your favorite oil. But I am using olive oil, it is my favorite oil, drizzle it, drip, drip. Once you get halfway through, you will be able to pour it a little faster, but we do not want it to break that is why you just do it slowly. As long as you feel like thickening, then you know you’re doing the right thing, very similar to making hollandaise sauce the difference you are pour in clarified butter into a cooked egg yolks.
This will work much faster in a Cuisinart or if you’re using a hand mixer. That is all in risk. There is no reason for me to waste, telling them just to show you how I will do this thickening. I am going to ad the rest, well I am finished doing it by hand and you were to finished like within two minutes. See how thick it is and its not broken. I’m going to add the rest of the ingredients. Three quarters of the teaspoon of salt and I am using sea salt, that is quarter, hot sauce an eight of a teaspoon, you might put it a quarter, put whatever you want, you want it less, find that is an eighth. It just about teaspoon and, two tablespoon of vinegar and lastly a little Dijon one teaspoon of Dijon as since it is going to be stocker around her I hope just about just started off.
Now, the most importance part of this is, right now the consistency looks pretty good. Tomorrow, if you take it out of the refrigerator is going to be hard. So, how we cure that problem, well we’re going add some warm water and we’re gong to add two tablespoons of warm water, this will keep the consistency the same at it is right now in the refrigerator, because three days from now, when you want to take this out, it will thin like this. There you go, just put in the refrigerator and then use when you need it. Since it has raw in it and we do not have any preservatives, me I usually keep it for about a week, a week and a half and then discard it. We’re going to make one alteration, since I just tasted it, instead of two tablespoons of white wine vinegar, just make it one and a half and you’re all set.