How to Make Home Made Mayonnaise
[Singing]
Alright, I promise never to sing again.
Here, we go with our home made mayonnaise, so easy. Alright, the ingredients are out in recipe page but I got two egg yolks. Alright, someone dump it right into this little beaker here that came with my stick blender, two the egg yolks. I’m going to add the juice of half a lemon. Now, I know people they freak out when I don’t measure things. So I’m going to tell you, put in one tablespoon of fresh lemon juice. So you half one, it’s going to make a little more than that.
Alright, I got some white wine vinegar. Very nice French imported nice vinegar, okay. So I’m going to go with the tablespoon of vinegar. Now, this is a little more of vinegar traditionally than to put in mayonnaise. So I like a little tangy. If you want to cut their back a little bit go ahead. I got three quarters of a teaspoon of salt, very important. Alright, an eight of a teaspoon of sugar, alright, maybe even take that in there but an eight of a teaspoon, just a pinch, that’s a teaspoon of Dijon mustard.
Alright, so that was our egg yolk and acid. We’re going to top that with a cup of vegetable oil, I’m using canola or Canola as they say in some places of United States, and I’m going to add a half a cup of olive oil. Now, any combination will work. You want to go the other way around, a cup of olive oil or half a cup of vegetable oil or one of the other. Up to you but I think this is a nice combination. Now let us settle for a second because we’re going to stick with some emersion blender in here and the egg yolk needs to be at the bottom, so it only takes a second to settle.
Alright so here we go. We’re going to put in your blender and you’re going to hold it against the bottom. Alright there’s our stick blender. I paid a couple links under the recipe page for this. And you just going to – they all have a trigger which you let’s you pulse on and off and you’re going to start real slow. You’re just going to give it a few couple second pulses. Alright, this is such an amazing kind of molecular happening here. This is really interesting. It’s kind of culinary alchemy.
How the oil just turns into the stick, white, spread, it’s pretty cool. So I’m pulsing on and off real slow until I see it basically start to form. It gets really thick, very, very thick and white at the bottom. Alright, now once you see it starts coming together, you can get a little bolder. You can start moving that blender around a little bit and we’ll corporate olive oil and then just a couple seconds you are going to have the most delicious, creamiest, riches mayonnaise you’ve ever tasted for a fraction of the price.
And you know those lists where people have – you have to do these things before you die. Eating fresh home made mayonnaise on a piece of bread, that’s on my list, alright. You have to try that because there’s nothing like it. In fact, you see that, look at that. I’m going to take a bite out of this just to torment you.
Oh, man. That’s the stuff, alright. So there you go. So help us bring down the mayonnaise monopoly, the mayonnaise industry as we know it should crumble after this video. So anyway, go ahead and try that. So easy! Little note here. If you’re using a regular blender, do everything I did except just drizzling the oil onto the blender. You can’t really start it altogether, it won’t work but anyway, get one of those stick blenders. Enjoy.
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