?

Log in

No account? Create an account
entries friends calendar profile Elf Sternberg's Pendorwright Projects Previous Previous Next Next
The secret to perfect home-made mayonnaise - Elf M. Sternberg
elfs
elfs
The secret to perfect home-made mayonnaise
Right now, in your kitchen-- unless you have a low-sodium diet, and even then you might still have it-- you have the tool needed for making perfect home-made mayonnaise.

There are tricks to making mayonnaise that you only learn later. Cold eggs from the refrigerator do not separate well; bring them up to room temperature and the white readily seperates from the yolk. A warmed bowl helps the emulsion process.

But none of these handle the real tricky part: adding the oil s-l-o-w-l-y. I've tried all sorts of tricks, from just plain ol' pouring from the bottle to an injection-style basting tool too big for hands. And today, while doing the dishes, I found it. The perfect oil-control tool for making mayonnaise: a soy-sauce bottle.

Dude, the thing is made for portion control, and for a slow flow of liquid, controlled by one hand, into whatever you're dousing. I wish I'd discovered this earlier. It's completely made mayonnaise routine.

Tags:
Current Mood: hungry hungry

5 comments or Leave a comment
Comments
shunra From: shunra Date: October 8th, 2009 04:01 am (UTC) (Link)
Drizzling the oil slooooowly as you incorporate it makes or (literally) breaks your mayo. Drop by drop. I use the sound of the machine (slosh-slosh-slosh-glup-done) to tell me when to stop dripping oil in.

If you've got that skill down to perfection, play with the acidic component (lemon, vinegar, etc. - I like balsamic vinegar) and with the oil (olive oil makes divine mayo; add herbs for more kick - oregano-olive-oil lives up to its initials).

That said? vegenaise is a more-than-just-acceptable eggless alternative, if salmonella risks are on your radar.
irismoonlight From: irismoonlight Date: October 8th, 2009 04:07 am (UTC) (Link)
I've never bothered separating the eggs, myself. Grew up on the stuff.
urox From: urox Date: October 8th, 2009 11:50 pm (UTC) (Link)
I honestly never thought of soy sauce bottles regularly existing in the kitchen of anyone not asian.
ben_raccoon From: ben_raccoon Date: October 9th, 2009 02:19 am (UTC) (Link)
Really? I've never seen a household *without* at least one.

Guess it just depends on the region you're from.
taerin From: taerin Date: October 9th, 2009 04:13 pm (UTC) (Link)
Seconded. I've never been without at least one in my kitchen.
5 comments or Leave a comment