Please help I am trying to make real mayonaise?!
I am onto my 3rd egg yolk now and my glasses are splattered when it curdles again!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?Www@FoodAQ@Com
Answers:
All the things that I do when I make mayonnaise (and I do it by hand):
I clean well my bowl and my whisk to make sure there's no traces of fat, then I sterilize them by pouring boiling water on them and dry them with either kitchen paper or a clean tea towel!.
In my bowl I put 1 egg yolk at room temperature a teaspoon or mustard and a teapoon of vinegar with a pinch of salt!. (Is best to have the ingredients out for at least 30 mins before starting)
I start mixing all that until it looks just one thing, then I add just a tablespoon of oil at a time (125ml) and whisk it in until hand hurts :-)!. It always work!.
So remember this 3 things:
1 Absolute cleanliness
2 Room temperature
3 If hand doesn't hurt you haven't whisked enough!.Www@FoodAQ@Com
I clean well my bowl and my whisk to make sure there's no traces of fat, then I sterilize them by pouring boiling water on them and dry them with either kitchen paper or a clean tea towel!.
In my bowl I put 1 egg yolk at room temperature a teaspoon or mustard and a teapoon of vinegar with a pinch of salt!. (Is best to have the ingredients out for at least 30 mins before starting)
I start mixing all that until it looks just one thing, then I add just a tablespoon of oil at a time (125ml) and whisk it in until hand hurts :-)!. It always work!.
So remember this 3 things:
1 Absolute cleanliness
2 Room temperature
3 If hand doesn't hurt you haven't whisked enough!.Www@FoodAQ@Com
use the best olive oil you can and fresh non chilled egg yolks,
a touch of sea salt and pepper a touch of powdered mustard!. add the oil to a large bowl a touch of sea salt and pepper a sprinkle of powdered mustard and stir in the yolks one at a time and whisk gently at first then start to bring it all together faster and faster and the last thing is a touch of lemon juice then enjoy!Www@FoodAQ@Com
a touch of sea salt and pepper a touch of powdered mustard!. add the oil to a large bowl a touch of sea salt and pepper a sprinkle of powdered mustard and stir in the yolks one at a time and whisk gently at first then start to bring it all together faster and faster and the last thing is a touch of lemon juice then enjoy!Www@FoodAQ@Com
You have to make sure that the egg yolk & acid (vinegar or lemon juice) are emulsified really well then VERY SLOWLY drizzle in the oil (1 or 2 drops at a time until it starts to set - then add in a slow, steady stream)!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/show_ea/!.!.!.
http://web!.foodnetwork!.com/food/web/sear!.!.!.Www@FoodAQ@Com
http://web!.foodnetwork!.com/food/web/sear!.!.!.Www@FoodAQ@Com
also after each egg yolk try adding a little vinegar it hold betterWww@FoodAQ@Com
olive oil, lemon juice, mustard, s&p and egg yolks!. add the olive oil gradually to the mix and whisk like crazy!Www@FoodAQ@Com
Always ensure the eggs are at room temperature!. Never use them straight from the fridge as they won't curdle!.Www@FoodAQ@Com
I know its vegetable oil and eggs and blend and if you want add a little lemon juice!.Www@FoodAQ@Com
use a blender or a food processor!.!.!.!.!.much easier! It also sounds like you need less lemon juice and more oil!.Www@FoodAQ@Com
ah bless, i can't help, but maybe i could send you a jar of hellmans!?!?!?!? lol!! (sorry!!) good luck hun xxxxxWww@FoodAQ@Com