Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to prepare mayonaise?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to prepare mayonaise?),it will help you,my kids.
Answers:
Ok that guy's answer is hysterical!
but seriously- Mayonaise
Egg yolks, room temp- 3
Salt 1/2 tsp
White pepper to taste
Dry mustard (powder) 1/2 tsp
White wine vinegar 1 1/2 TBLS
Salad oil (veg or right blend) 14 fl. oz.
Lemon juice to taste
Whip yolks in mixer on high until frothy. Add dry ingreds & half of vinegar; whisk to combine. Begin to add oil very slowly (drop at a time) until mixture begins to thicken & emulsion begins to form. Add remaining oil slowly in steady stream; thin mayo occasionally by adding a little vinegar. Continue til all vinegar & most/all oil have been incorporated. Adjust seasonings & add lemon juice to taste.
The most important thing, having done it, is be ready because wow it's boring. Have music or TV or something.
Other Answers:
egg, oil, salt and pepper
2 egg yolks
1 cup of canola oil (olive oil will work, but the end result will taste oily)
1 teaspoon of dijon mustard
Combine egg yolks and mustard in a bowl. Very slowly, add a small amount of the canola oil to the mixture in the bowl. Rapidly whisk the canola oil into the yolk/mustard mixture until the oil is completely incorporated. Once you have the emulsion (it should look like mayonnaise, and not be separating), slowly add the remaining canola oil into the bowl, whisking rapidly.
If you got the emulsion right off the bat, before adding more oil, you should now have a bowl of your very own homemade mayonnaise. Add salt to taste and store in a mason jar. This mayonnaise will keep for up to 5 days. i would do exactly what chefzen said but i would do it in a food proccesor it will be quicken and easeir. when you are adding the oil(slowly) stop to scrape the sides down once in a while and feel free to play with the flavorings if you what to. me personally i like to use less vinigar, grey poupon mustard instead of dry and a bit more lemon juice. But you can add just about what ever flavoring you want depending on what you are planning on using it for. Oh and if you add to much oil at once and your mayo separates dont fear, just add a little cool water to it while it is running and it should come back. and many times homemade mayo isnt the same color as store bought because of the fresh ingredients used. Good luck
Source(s):
ex NYC CHEF
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.How to prepare mayonaise?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to prepare mayonaise?),it will help you,my kids.
Answers:
Ok that guy's answer is hysterical!
but seriously- Mayonaise
Egg yolks, room temp- 3
Salt 1/2 tsp
White pepper to taste
Dry mustard (powder) 1/2 tsp
White wine vinegar 1 1/2 TBLS
Salad oil (veg or right blend) 14 fl. oz.
Lemon juice to taste
Whip yolks in mixer on high until frothy. Add dry ingreds & half of vinegar; whisk to combine. Begin to add oil very slowly (drop at a time) until mixture begins to thicken & emulsion begins to form. Add remaining oil slowly in steady stream; thin mayo occasionally by adding a little vinegar. Continue til all vinegar & most/all oil have been incorporated. Adjust seasonings & add lemon juice to taste.
The most important thing, having done it, is be ready because wow it's boring. Have music or TV or something.
Other Answers:
egg, oil, salt and pepper
eggs and vegetable oil and a little salt. Go to the store, pick up some Helmans
Listen Mayonaise. I'm goin to eat you. There is no way out. This is your purpose in life. Now calm down.
BASIC MAYONNAISE2 egg yolks
1 cup of canola oil (olive oil will work, but the end result will taste oily)
1 teaspoon of dijon mustard
Combine egg yolks and mustard in a bowl. Very slowly, add a small amount of the canola oil to the mixture in the bowl. Rapidly whisk the canola oil into the yolk/mustard mixture until the oil is completely incorporated. Once you have the emulsion (it should look like mayonnaise, and not be separating), slowly add the remaining canola oil into the bowl, whisking rapidly.
If you got the emulsion right off the bat, before adding more oil, you should now have a bowl of your very own homemade mayonnaise. Add salt to taste and store in a mason jar. This mayonnaise will keep for up to 5 days. i would do exactly what chefzen said but i would do it in a food proccesor it will be quicken and easeir. when you are adding the oil(slowly) stop to scrape the sides down once in a while and feel free to play with the flavorings if you what to. me personally i like to use less vinigar, grey poupon mustard instead of dry and a bit more lemon juice. But you can add just about what ever flavoring you want depending on what you are planning on using it for. Oh and if you add to much oil at once and your mayo separates dont fear, just add a little cool water to it while it is running and it should come back. and many times homemade mayo isnt the same color as store bought because of the fresh ingredients used. Good luck
Source(s):
ex NYC CHEF
correctness,It's Non-profit and only for informational purposes.
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