how do I make my own mayo (the ingredients)
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Beat the egg yolk with a little mustard foamy, then add VERY SLOWLY oil, while continue to strike until the mayonaise has the desired strength. I sometimes add some sugar and salt. Watch out: everything should have the same temperature, so take the egg out of the refrigerator before hand!
I'll make my mayo, just a little white pepper!
… and some chili powder, some curry powder and, of course, some vinegar. Instead of sugar, I take liquid sweetener (stevia).
Dear Greetings – Noona
Here is the always gelling perfect Mayo, which you have finished in 2 minutes: pour 1/2 liter of oil (no olive) into a high agitator bowl. You throw it in: 1 whole raw egg, 1 tsp mustard, a shot of vinegar, 1/2 tsp sugar and salt (looking chaotic, but not afraid!). Then you hold a pin, turn it on and pull it up slowly. When you pull up, you can see how a thick pudding is formed. 3 – 4 times repeat – your Supermayo is ready, which is as cut-resistant as vanilla pudding. Season if necessary. You can keep them in the refrigerator for a long time and always use a portion of it – either pure or refined with ketchup or cognac or knofi.
2 egg yolk, 1/8 l OIL, salt, lemon juice or herbal vinegar – add the oil dropwise to the raw egg yolk and stir until creamy – taste with salt and lemon juice – by adding 2 tablespoons of fresh herbs you get a fine herbal mayonnaise
oil, egg yolk, vinegar, salt, sugar, pepper
and mustard – very important;-)
yes, because of me, who likes. xD
Stir fresh raw egg yolk. Then slowly add oil in a thin jet and then suppress until a thick mayonnaise is formed.
But be careful: In raw eggs, for example, salmonella can be stuck.
that also goes with olive oil
Can take any oil you like.
How long can you lift the Mayo, or is it only suitable for the immediate distort, for salmonella?
It is only suitable for consumption within the next few hours.
and oil at the same temperature beat and season!
http://www.chefkoch.de/forum/2,54,190170/SOS-an-alle-Profikoeche-wie-mache-ich-gute-Mayo-self.html
At Chef, it's usually just stupid. They sell too much advertising…
Get the one and turn it around and look where ingredients stand!
I don't want any chemistry
Ok then note egg yellow and oil at the same temperature beat and season!
ice creamy oil
Oil, egg
It is possible to save the laborious slow addition of the oil by means of a brush. This is Blitzmayo in a few seconds:
http://goccus.com/rezept.php?id=630
http://lmgtfy.com/?q=mayonaise+selber+making
Mayonnaise…