Whether you're using it as a sandwich spread, a salad dressing, or a dip, homemade mayonnaise is always better than store-bought. With just a few simple ingredients and an immersion stick blender, you can whip up a creamy, delicious mayo in no time.
=== 🍽🍸🥩 RECIPE ===
2 egg yolks (x-large eggs)
1 tablespoon Dijon mustard
1 tablespoon cold water
1 teaspoon freshly squeezed lemon juice
8 ounces (225ml) of neutral oil (canola, vegetable, etc.)
1 ounce (30ml) extra-virgin olive oil
Salt & White Pepper
Equipment:
Stick blender (immersion blender)
Beaker or a tall, straight side container like a mason jar or pitcher
First, add the egg yolks, mustard, water, lemon juice, salt & white pepper to the beaker. Then add the oils.
Place the blender in the bottom of the container. Blend, keeping the blender pressed to the bottom of the container until you see the white mayonnaise begin to billow out from underneath. Then slowly move the blender up and down until all of the oil is incorporated. Store in an airtight container in the refrigerator for up to 7 days.
Note: If you prefer a lighter mayonnaise, use just 1 egg yolk.
=== 📢 PRODUCTS MENTIONED IN THIS EPISODE ===
Chefman Immersion Stick Blender - [ Ссылка ]
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=== 📑 CHAPTERS ===
00:00 About Today's Episode
00:14 Homemade Mayonnaise
01:20 Stick Immersion Blender
01:41 Egg Yolks and Mustard
02:05 Cold Water to Control the Thickness
02:19 Lemon Juice instead of Vinegar
02:36 Using Neutral Oil as the Base
03:02 Olive Oil for Flavor
03:41 Time to Blend
05:14 Social Media and Video Recommendations
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