Handmade mayonnaise and the rescuing of a separated mayo

okay okay if there's something that's fun and easy to do it's homemade mayonnaise home home whisk mayonnaise okay it might not be that easy but it is fun and uh well let me show you exactly how easy it [Music] is and ingredients for mayonnaise is is typically stuff that grows around the Mediterranean Farm we start off by cracking the egg and separating the White and the yolk and this is not my most elegant attempt at that but it worked then I add a little bit of oil just a tiny bit about as much as the the egg yolk then I whisp from the from the egg yope and against the oil and this is a a general principle I use I whisp from what's already there onto the the new stuff that's added it starts to become a little bit creamy and then I add the cup mustard sorry cup is Danish and then can now we can easily see how the the Emulsion is starting it is mostly the egg Yol that does the work here but the the musard actually works a bit too with the Emulsion making it [Music] thicker then I add about a little bit of oil and again I whisp from the the side with the the stuff that's already whisked and against the new stuff if you have a some sort of container where you can pour a small stream that'll work just as well now that it's starting to become a little emulsified I add the the lemon juice this was about a teaspoon tablespoon and again I whisk from the the done side to the new side and the lemon juice is there to to make it well if it's only oil it becomes too boring so there has to be some acid in there to give it some balance and again I add about half the amount of of uh oil to what I already got of of the mixed mayonnaise and I do that generally not not too much new [Music] oil and now it's done and here I have continued to add oil until it became ridiculous it's separated and it's too thick then you add a little bit more liquid you can add lemon juice or you can add some water or you can add add a little bit of egg white actually to make it uh softer because it's the oil that makes ironically the liquid oils is what makes the main is thicken the more oil the thicker it is so we have to add liquid for it to become softer and we see it it doesn't curdle anymore it's it's actually a cream again and if you think it's becoming too acidic or taste too much of lemon juice just just add a little bit of water very quiet now I want to show a a a bad attempt of making a mayonnaise see I add all the ingredients at once you can do this if you use a if you do a blender mayonnaise but this is manually so it's a bit more finicky then I add the oil and I add a little bit too much oil at a time and I mix it all not from one side but all over then I add oil too quickly and see it's it started to become a little bit grainy that's a warning sign you can still save it at this point but if you keep adding oil it will it will completely separate you see it's it's this is this would need a long mixing to be stop being grainy and here I have had about the same amount of oil that was already their finished mix and see now it now it go go completely out of hand it becomes thinner when I add more oil and that's a a clear warning sign now it's just a a fatty liquid yeah this will happen to you when you make a a homemade or handmade mayonnaise it's unavoidable but luckily it can be saved what we have to do is start over a clean Bowl some egg and a bit of oil just like you would when you start up a new mayonnaise instead of using oil you use the the old separated mayonnaise well it's not old it's hopefully but it's separated now it's become creamy and we're ready to add a little bit of the the separated mayonnaise just a little bit and it's it start to gel immediately almost a little bit more and again I only add about half of what I already have and I whisk from one side to the other to make sure that I always work with a a mayonnaise that is not separated if I start from from the separated side I risk I risk spreading the separation to the good side that would kind of suck and trust me I have tried [Music] this and now the magic starts to happen we obviously have a a working mayonnaise now from the separated [Music] one and often you will need to add a bit of liquid at this time in the process too but I have so much done now that I can add the add the rest so this cost me an extra egg but I saved the mayonnaise yeah it'll give you a good workout so try it it's [Music] fun and you can find the list of ingredients and the recipe on quy food

Channel: kvalifood

Views: 159,834

Keywords: cooking, kvalifood, recipe, Mayonnaise (Food), emulsion, Food (TV Genre)

Id: dMEyq95i0xQ

Length: 7min 9sec (429 seconds)

Published: Tue Nov 04 2014