Mayonnaise: Difference between revisions
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(Created page with "Category:Recipes * 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.") |
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* pinch salt | * pinch salt | ||
* 1 cup vegetable oil | * 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 | |||
* 1 teaspoon dry mustard | |||
* pinch salt | |||
* 1 cup olive oil | |||
Thoroughly mix everything except the oil. Slowly emulsify in the 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. | Sous vide eggs in the shell at 135 for 1.5 hours to pasteurize. | ||
Revision as of 00:06, 15 August 2023
- 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
- 1 teaspoon dry mustard
- pinch salt
- 1 cup olive 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.