How to Make Mayonnaise by Gordon Ramsay
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@duffauctions mustard has emulsification properties so helps blend with the oil.
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@duffauctions Actually, mustard is quite literally an emulsifier. It helps make mayo; all mayonnaise is is an emulsion of egg yolks and oil, and the mustard helps that happen on a chemical level. It also helps your oil and vinegar mix if you're making a marinade; just a little pinch of mustard powder makes a world of difference.
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How much oil is there in the mayo?
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raw eggs.. I'll pass
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@duffauctions salt starts breaking down the egg yolk, season generically means salt+pepper
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@Trukkerkeps Agreed! That's how I always make mayonnaise.
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No no, That's vegetable oil, if u want, u can use half to half oil and olive oil.
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Gordon states that you don't season the Mayo until later because it ruins the egg yolks.. yet puts mustard right away in there.. I would assume because the mustard is prepared and in liquid form that it is ok... This is just my common sense based on cooking for over 25 years.. Am I correct to assume this? Well, stupid question I guess, I have made Hollandaise enough to know what elements produce a splitting of sauces...to make this a ceasar dressing add anchovy paste and garlic..
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all ingredients in tall container + hand mixer (mixer, not "whisker") = win
Why does he always dance around like he's got to pee?
refboy4 10 months ago 469
what if the regular ordinary swedish meal time guys saw this?
kasuturo 9 months ago 85