How To Make Mayonnaise in a Blender or Food Processor
https://ift.tt/2DJxZXN You can get pretty good mayonnaise at the store, so you may be wondering: why bother making your own at home? Because making a batch of homemade mayonnaise is one of those magical kitchen moments. It’s never short of thrilling to be at the helm of the transformation from humble eggs and oil to that luxurious mound of pearly glop. If you own a food processor or blender, you should make mayonnaise at least once. It’s a quick, cheap thrill, and good for your ego to boot because it’s so easy. It takes longer to wash the food processor than to do the actual mayo-making. And yes, your homemade mayonnaise will beat what you can get from the store. I used to think mayonnaise was gross, but now I dip my fries in it, drag artichoke leaves though it, and slather it on sandwiches. WHAT IS MAYONNAISE EXACTLY?Mayonnaise is a cold emulsion. An emulsion is a suspension of two things that don’t normally go together, i.e. oil and a water-based liquid. (Two examples of emulsions in your everyday life? Lipstick and asphalt. Sexy!) If you do it right, you can emulsify a basic oil-and-vinegar dressing, but it’s tricky and it tends to separate with time. Mayonnaise is not only easier to emulsify, but much more interesting. Egg yolks are the magical ingredient that binds everything together. You can make mayonnaise by hand, certainly, but making it in a food processor or blender is faster, easier, and more fool-proof.
TIPS AND FAQS FOR MAKING HOMEMADE MAYONNAISEWhat oil should I use to make homemade mayonnaise?
A little egg goes a long way!
What yolk-to-oil ratio should I use for homemade mayonnaise?
Should all my ingredients be the same temperature?
What about raw eggs and salmonella?
Mustard is important, too!
MAYO IN A FOOD PROCESSORYou can make mayonnaise in either a food processor or a blender. Early blender cookbooks are chock-full of mayonnaise recipes, and the same goes for early food processor cookbooks. If you’re using a food processor, look to see that the insert for the feed tube has a tiny hole in it. Turn on the machine, pour the oil into the insert, and it will drip it into the machine at the perfect rate for a good emulsion. (Really, it does the thinking for you.) You need to start with a large enough volume of ingredients for the food processor blades to catch them, so a one-egg mayonnaise in a very large food processor (like 11 cup capacity) might not work right. I can do a great one-egg mayonnaise in my 7-cup food processor but would probably double the recipe for a large-capacity food processor. MAYO IN A BLENDER (OR WITH AN IMMERSION BLENDER)With a blender, you’ll need to control the rate at which you add the oil. Err on the side of slower, but not too slow. Over-blending your mayo can cause it to break. Blend it just until you see that glorious opalescent yellow-white mayonnaise form and then stop. Similar to the food processor, if you have a large-capacity blender, you may need to double the amounts in order for the mayonnaise to come together properly. If you have an immersion blender, you can make mayonnaise using the tall, cylindrical beaker that came with it. Add the egg, acid, and mustard, then lower the immersion blender to the bottom of the beaker. Add the oil all at once and turn on the immersion blender. It seems like it wouldn’t work, but it does, because the immersion blender pulls the oil into the yolk bit by bit. Cool, huh? Keep in mind, this oil-all-at-once method works only with immersion blenders. HOW TO SAVE A BROKEN MAYONNAISEThe two crucial ingredients of mayonnaise are egg yolks and oil. If you plopped them together artlessly in a bowl and mixed them a little, the result would be a thin, greasy mess dotted with specks of yolk. But if you whisk whisk whisk the yolk while adding the oil in a gradual stream, the egg yolk suspends tiny particles of oil and creates what appears to the naked eye as a homogenous mixture. However, if you add the oil too fast or don’t whisk enough, your mayonnaise can break. A broken mayonnaise is when the creamy emulsion becomes runny and greasy because it’s no longer emulsified. What does this mean to you? Making mayonnaise by hand with a bowl and a whisk is possible, yes, but with the aid of a food processor or blender, it’s faster and practically fail-safe. (Plus, here’s a tip: a few teaspoons of water added to the yolk makes a homemade mayo less likely to break!) If your emulsion is off, your mayonnaise might separate in the refrigerator. Or maybe your emulsion didn’t work from the get-go and you have a greasy mess. You can fix it! First, try blending (or whisking) a few dabs of very hot water into the broken mayo. If that does not work, start with a fresh egg (single yolk or whole egg) and emulsify the broken mayonnaise into it the same way you did with the oil. STORING HOMEMADE MAYONNAISEHomemade mayonnaise (or anything made with it) should keep for a week, or even a little longer, in the refrigerator. Keep it tightly covered in a container, and don’t double-dip. FAVORITE RECIPES THAT USE MAYONNAISE:Recipes via Simply Recipes https://ift.tt/2F9fkDA December 4, 2019 at 09:06AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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