How to Make White Mayonnaise
Separate some eggs., Put the room temp egg white(s) in, preferably, a tallish, skinny olive jar. , Add infusion material., Add some vinegar (with "the mother", of course), or lemon juice, or other exotic, acidic juice., Don't forget the oil!, Mix...
Step-by-Step Guide
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Step 1: Separate some eggs.
It is very important to do this thoroughly.
Even a speck of yellow is no good.
The egg white determines how much mayo will be made; depending upon size, and season, about 1 cup oil, and 1 teaspoon vinegar, to each egg white. -
Step 2: Put the room temp egg white(s) in
, On top of the egg whites, set whatever your mind offers up to you for flavoring the egg white-olive oil frappe.
Don't be afraid to get creative here. , Sage and key lime mayo frappé d with homemade, jelled, iced fruit cocktail is sublime...lime juice cooks fruit and jello , so no leftovers (as if)...acids other than vinegar typically need to be doubled to 2 teaspoons.
In calculating an exotic acid here, consider what a teaspoon of vinegar (roughly 5% acid) would taste like plain, then understand that that is the impact, roughly, that your acid needs to have. , If you're eating grocery store mayo, you're currently paying extra-virgin, cold-pressed prices for...that? You'll also see that you are paying free~range egg prices.
Add about 3/4 cup of your preferred oil on top of the infusion, reserving 1/4 cup to "fill" the mayo.
Your oil should be room temp also. , Alternate methods will be given their due in a moment.
Ground the working end in the bottom of your mayo ingredients, turn it on, and raise slowly (four seconds to a cup).
Dribble in extra mayo to "fill" the egg white; experience (and the state of the "gloss" on the mayo) will be your guide.
Use immediately or refrigerate.
Shelf life about 48 hours. , -
Step 3: preferably
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Step 4: a tallish
-
Step 5: skinny olive jar.
-
Step 6: Add infusion material.
-
Step 7: Add some vinegar (with "the mother"
-
Step 8: of course)
-
Step 9: or lemon juice
-
Step 10: or other exotic
-
Step 11: acidic juice.
-
Step 12: Don't forget the oil!
-
Step 13: Mix with a "hand food processor" (immersion blender) for instant mayonnaise (about 4 seconds).
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Step 14: Finished.
Detailed Guide
It is very important to do this thoroughly.
Even a speck of yellow is no good.
The egg white determines how much mayo will be made; depending upon size, and season, about 1 cup oil, and 1 teaspoon vinegar, to each egg white.
, On top of the egg whites, set whatever your mind offers up to you for flavoring the egg white-olive oil frappe.
Don't be afraid to get creative here. , Sage and key lime mayo frappé d with homemade, jelled, iced fruit cocktail is sublime...lime juice cooks fruit and jello , so no leftovers (as if)...acids other than vinegar typically need to be doubled to 2 teaspoons.
In calculating an exotic acid here, consider what a teaspoon of vinegar (roughly 5% acid) would taste like plain, then understand that that is the impact, roughly, that your acid needs to have. , If you're eating grocery store mayo, you're currently paying extra-virgin, cold-pressed prices for...that? You'll also see that you are paying free~range egg prices.
Add about 3/4 cup of your preferred oil on top of the infusion, reserving 1/4 cup to "fill" the mayo.
Your oil should be room temp also. , Alternate methods will be given their due in a moment.
Ground the working end in the bottom of your mayo ingredients, turn it on, and raise slowly (four seconds to a cup).
Dribble in extra mayo to "fill" the egg white; experience (and the state of the "gloss" on the mayo) will be your guide.
Use immediately or refrigerate.
Shelf life about 48 hours. ,
About the Author
Kevin Wilson
Creates helpful guides on hobbies to inspire and educate readers.
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