Mayonnaise

Making mayonnaise when you can simply pick up some mayonnaise from the jar may seem overkill and complicated. But homemade mayonnaise is worth it. It has a silky, smooth, creamy texture that can never be found in the variety purchased at the store - not to mention the fresh lemon flavor that can only be achieved when simple ingredients are combined . Yes, it requires a little patience and elbow grease, but homemade mayonnaise is not difficult, and you will eventually master important kitchen technology. The results will be the value of sandwiched condiments as well as the source of real luxury dinner parties to soak vegetables, chips, and shrimp, your name

Egg yolk, mustard, stir 1/4 teaspoon salt. Add about 1/4 cup of oil per drop and continue stirring until the mixture begins to thicken. Pour vinegar and lemon juice and mix the remaining 1/2 cup oil slowly and mix well. If no oil is added, stop adding oil and stir the mixture vigorously until smooth and then continue adding oil. Season with salt, white pepper. Cool until it is ready to use and cover the lap

The problem is that Ready contains almost every sandwich including mayonnaise. When Ready does not use mayonnaise, they use yogurt sauce. Mayonnaise for people who are ashamed to eat mayonnaise. Shame makes sense, yogurt sauce does not. Sometimes, Ready uses so sneaky seasonings - dignified seasonings like whole grain mustard. But when they do, the power that can not forgive their existence is not disturbed. No, mustard is mixed with disgusting mayonnaise called mustard. Mixing the lag with diarrhea does not improve the latter's presence. Why do you improve by adding mustard to Satan's sauce?

Mayonnaise is a mixture of oil, vinegar, lemon juice and egg yolk. Mayonnaise is a thick creamy seasoning used as a seasoning. Mayonnaise contains high calories including fat. Mayonnaise is a stable oil-in-water emulsion at room temperature. When frozen, the remaining droplets remain suspended as the remaining oil stays in their position. Therefore, when Mayo is open, put the oil in the refrigerator as the oil will stay in place. Otherwise oil will leave that position. So I explained the advantages of mayonnaise here.

We all know that oil and water do not mix, this is where the emulsifier is concerned! Egg yolk not only increases the richness of mayonnaise, lecithin in egg yolk also acts as an emulsifier, leaving the oil and water in soy sauce dispersed and mixed. Hitting egg yolks before adding oil will immediately help add some air to the sauce, so it will not get too dense. Lemon juice is a liquid used for sauce, adding flavor and diluting it. Because citric acid is contained in lemon juice and it becomes very acidic, please add a small amount of lemon juice at one time so that egg protein will not degenerate and solidify. In this case, 1 teaspoonfully appears once, after egg yolk is used once, it is gradually stirred in oil.