Mayonnaise: Difference between revisions
Jump to navigation
Jump to search
| Line 13: | Line 13: | ||
Trying for more tang, sort of Kewpie like, I hope. More vinegar, higher viscosity oil, a bit more 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 large egg yolks | ||
* 2 tablespoon white vinegar | * 2 tablespoon white vinegar (used cider vinegar because my white vinegar was really old) | ||
* 1 teaspoon dry mustard | * 1 teaspoon dry mustard | ||
* pinch salt | * pinch salt | ||
Latest revision as of 00:36, 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 (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.