The secret to perfect home-made mayonnaise
Oct. 7th, 2009 08:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elfsRight now, in your kitchen-- unless you have a low-sodium diet, and even then you might still have it-- you have the tool needed for making perfect home-made mayonnaise.
There are tricks to making mayonnaise that you only learn later. Cold eggs from the refrigerator do not separate well; bring them up to room temperature and the white readily seperates from the yolk. A warmed bowl helps the emulsion process.
But none of these handle the real tricky part: adding the oil s-l-o-w-l-y. I've tried all sorts of tricks, from just plain ol' pouring from the bottle to an injection-style basting tool too big for hands. And today, while doing the dishes, I found it. The perfect oil-control tool for making mayonnaise: a soy-sauce bottle.
Dude, the thing is made for portion control, and for a slow flow of liquid, controlled by one hand, into whatever you're dousing. I wish I'd discovered this earlier. It's completely made mayonnaise routine.
There are tricks to making mayonnaise that you only learn later. Cold eggs from the refrigerator do not separate well; bring them up to room temperature and the white readily seperates from the yolk. A warmed bowl helps the emulsion process.
But none of these handle the real tricky part: adding the oil s-l-o-w-l-y. I've tried all sorts of tricks, from just plain ol' pouring from the bottle to an injection-style basting tool too big for hands. And today, while doing the dishes, I found it. The perfect oil-control tool for making mayonnaise: a soy-sauce bottle.
Dude, the thing is made for portion control, and for a slow flow of liquid, controlled by one hand, into whatever you're dousing. I wish I'd discovered this earlier. It's completely made mayonnaise routine.
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no subject
Date: 2009-10-08 04:01 am (UTC)If you've got that skill down to perfection, play with the acidic component (lemon, vinegar, etc. - I like balsamic vinegar) and with the oil (olive oil makes divine mayo; add herbs for more kick - oregano-olive-oil lives up to its initials).
That said? vegenaise is a more-than-just-acceptable eggless alternative, if salmonella risks are on your radar.
no subject
Date: 2009-10-08 04:07 am (UTC)no subject
Date: 2009-10-08 11:50 pm (UTC)no subject
Date: 2009-10-09 02:19 am (UTC)Guess it just depends on the region you're from.
no subject
Date: 2009-10-09 04:13 pm (UTC)