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2 TBS White Wine Vinegar (Not distilled)
1/2 tsp fine grain salt
1/4 tsp sugar
1 - 1/2 Cup Vegetable Oil
1/2 heaping tsp powdered mustard
In a beaker, add the oil, then drop the eggs so they settle into the bottom.
Then add in the remaining ingredients and let stand for 20 minutes.
Submerge a stick blender to the bottom of the beaker and pulse on high speed until the eggs and oil begin to emulsify.
Then raise and lower the blender emulsifying the remainder of the liquid which by now has gotten very thick.
If there is a little oil on the top just hand mix it in with the rest, use immediately or place in an air tight container and refrigerate.
If you are wondering how long your mayo will last in the fridge I can't say for sure. But anything that acids like vinegar and lemon will extend its longevity.
Also, the more air in the container the quicker it will spoil. Therefore, it would be prudent to start with a container barely fits all of the mayo. Then 1/2 of the mayo has been consumed transfer to a smaller container.
Below is a link to the procedural video. Please ensure that whenever you use an immersion blender make sure that you unplug it before you try to recover any of the mayo from around the blade.
Chef John @ Foodwishes.com
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