• FinalBoy1975@lemmy.world
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    1 year ago

    For the tips on making homemade mayonnaise, I would skip all of what this article says and just use an immersion blender to simplify things. I don’t have to wait for my ingredients to come to room temperature and the blending cup it comes with has the measurements etched on the side so I know how much oil I’ve added. I’ve never had a problem and it takes about 2 minutes or less this way. Also, rather than using it to toast a grilled sandwich, I’d rather dip my grilled cheese sandwich (grilled with butter) in garlic mayonnaise.

    • OminousOrange@lemmy.ca
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      1 year ago

      Yep, do it the Kenji way.

      • 1 egg
      • A clove or two of garlic
      • Juice of a lemon or equivalent amount of white vinegar (2 ish tbsp?)
      • S & P
      • 3-4x the volume of that stuff of oil. Usually canola for me. More oil = more thick.

      Give it a zip with an immersion blender starting from the bottom and raise as the mayo starts to come together.