Mayonnaise

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  • 1 large egg yolk
  • 1 large egg yolk *or* white
  • 1 tablespoon white vinegar
  • 2 teaspoon dijon mustard
  • pinch salt
  • 1 cup vegetable oil

Thoroughly mix everything except the oil. Slowly emulsify in the oil.

Sous vide eggs in the shell at 135 for 1.5 hours to pasteurize.

Variant: Vinegar + Dry Mustard

Trying for more tang, sort of Kewpie like, I hope. More vinegar, higher viscosity oil, a bit more mustard.

  • 2 large egg yolks
  • 2 tablespoon white vinegar (used cider vinegar because my white vinegar was really old)
  • 1 teaspoon dry mustard
  • pinch salt
  • 1 cup olive oil

Outcome: Super gross. I'm increasingly convinced that I don't like olive oil.