The oil should be warm, if it's too hot or too cold, the emulsion breaks. Add oil in increments as last ingredient while mixing, not all at once.
Today's activity in failing to learn is mayonnaise.
Why did this spilt? Can I salvage this?
Every recipe I try for mayo fails to turn out. Does anyone have an actual fail proof whole egg mayo process!!???
This one is:
1 whole egg
1 egg yolk
1tbs vinegar
1 tbs mustard
250ml olive oil
https://video.nostr.build/6ca34be26930f0cedc3eb71246f9a327b584a60f469540adeff884dcab1b0835.mp4
#asknostr
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