[quote=“Icon”]
Let’s hope there will be a price war between Jason’s and City Super and have mayo reduced at least 50 nts. [/quote]
Mayonnaise: one egg, one 8oz. cup salad oil, 1 tablespoon chopped onion, pinch of pepper, 1/2 teaspoon vinegar.
Oh, and a food processor.
Put egg, onion & pepper in food processor, blend at high speed until color changes from yellow to light yellow. DO NOT TURN OFF THE FOOD PROCESSOR. Add oil slowly. Voila: Mayonnaise.
For much less than NT$50.
The vinegar makes the concoction runny, so you need to decide if you like firm mayonnaise, leave out the vinegar. If you like vinegar-y mayo, it’ll be more like a salad dressing.
If you turn off the food processor after you’ve started to add the oil, but before it becomes mayonnaise, then you will have what is technically called, “Goop”.
This can’t be emphasized enough. EXTREMELY slowly, at first a drop at a time. You have to get an emulsion going before you can add it a tad more quickly. Using a little plastic bottle ($10 NT at your local dime store) with a fine spout for the oil so you can control the speed helps.
This can’t be emphasized enough. EXTREMELY slowly, at first a drop at a time. You have to get an emulsion going before you can add it a tad more quickly. Using a little plastic bottle ($10 NT at your local dime store) with a fine spout for the oil so you can control the speed helps.[/quote]
Yep, this shows the process well: monkeysee.com/play/630-caesa … ing-part-1 It’s really a caesar salad video but that whole first part is making the mayonnaise for it.
Sorry, sorry, sorry.
My mistake.
I meant with a person.[/quote]
Oh for god’s sake! A root’s a root’s a root. Talk about being picky!
And anyway, last time I checked, I’m a person.
[quote=“Icon”]You guys are funny. Hilarious. Might give it a try, now that free range eggs are on sale.
OFF TOPIC: how do you guys find time to make all te stuff you do?[/quote]
To me its like therapy. I don’t do it all the time. I might spend a Fri night and a Sat cooking for a Sat evening meal - invite some freinds, gets some nice booze, and have a party. Also, as you get more practice, it takes less and less time.
No need for a food processor. Just whisk the stuff with a bunch of chopsticks or something. No comparison with the bottled stuff. Impossible to overstate the need to add the oil literally drop by drop at first. It’s illegal now in the UK to make this stuff in restaurants unless you use pre-prepared Tetrapaks of pasteurised egg. Unbelievable isn’t it!!!
Best instructions I ever saw for making mayonnaise were in Delia Smith’s Complete Cookery Course, published in 1798.
Almost zero TV, and efficient planning and multitasking. Plus large batches, with portions then frozen for convenient consumption later, freeing me up to be trying something else new. Even the garlic and onions are all prechopped and frozen, ready to just toss into a recipe.
