NOTE: This is something different around XPG rather than the same old things, a few TUTs of cooking and how to make good foods may be posted from me through out the time. Enjoy 1. ADD Add 2 egg yolks to a glass bowl with a pinch of sea salt, 1 teaspoon of dijon mustard, and 2 teaspoons of white wine vinegar. In a cup, measure out 3/4th cup of light olive oil. Using a balloon whisk, whisk the egg yolk, slowly adding drops of olive oil. Continue adding the oil, a drop at a time, whisking constantly. It’s easier than you think, and a great base for dips. 2. THE MIXTURE The mixture will begin to thicken and emulsify. Continue adding the oil, a little more quickly now, whisking until all the oil has been added. Don’t add the oil too quickly, as the mixture will curdle. (If this does happen, add an egg yolk to a clean bowl, then add the curdled mixture slowly and whisk until it emulsifies again.) WHEN When the mayonnaise has thickened and all the oil has been incorporated, taste, and add a little more vinegar and sea salt and black pepper, if needed. If it is too thick, dilute with a little warm water. Serve with cold cooked meats, fish, or eggs.
Mayonnaise... As a kid I tried just putting that on bread and nothing else and ate it. I got hooked on it for a bit, now I can't stand it.
