{"id":14751,"date":"2012-06-13T13:23:09","date_gmt":"2012-06-13T17:23:09","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=13076"},"modified":"2017-01-19T03:35:28","modified_gmt":"2017-01-19T03:35:28","slug":"make-mayonnaise-yourself-by-mixing-two-unmixable-items","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/make-mayonnaise-yourself-by-mixing-two-unmixable-items\/","title":{"rendered":"Make Mayonnaise Yourself By Mixing Two Unmixable Items"},"content":{"rendered":"<p><strong>If you want to make mayonnaise from scratch, all you need to know is<\/strong> a six syllable word, e-mul-sif-ic-a-tion.\u00a0 Emulsification is the mixing of two unmixable ingredients.\u00a0 If you can get oil and water to stay mixed together, you\u2019re a magician.\u00a0 If you mix oil and vinegar, then you\u2019re a student in my culinary college class today.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/TCaNL1dbj8M\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>Yesterday, we discussed oil and vinegar dressings called vinaigrettes<\/strong> in <a href=\"https:\/\/webcookingclasses.com\/how-to-make-salad-dressings\/learn-to-cook \" target=\"_blank\">How To Make Salad Dressings With 3 Ingredients<\/a> and identified the shaking or whisking of oil into vinegar as a temporary emulsification.\u00a0 The oil and vinegar dressing will stay mixed for a few minutes, long enough to pour onto your salad, but then soon separate.\u00a0 But, nobody wants their mayonnaise to separate.\u00a0 We need a permanent mixing of the ingredients.<\/p>\n<p><strong>You can make mayonnaise by whisking oil into egg yolks and vinegar.\u00a0<\/strong> Normally, the oil and vinegar would never mix, but it\u2019s the egg yolk that acts as a liaison, bringing the items together.\u00a0 The introduction of the egg will make this a permanent emulsification and the two ingredients will stay together in a consistent texture<\/p>\n<p><strong>It\u2019s a simple procedure because there are very few ingredients,<\/strong> but it does take a bit of practice and skill.\u00a0 To create a proper emulsification between vinegar, oil and egg yolk, you must follow a specific process.\u00a0 Then, you can start changing the flavors for your own desire.<\/p>\n<p><strong>First, separate two eggs, using only the yolks and saving the whites for another use.\u00a0<\/strong> Many chefs will instruct to add vinegar to the egg yolks and then the oil.\u00a0 I disagree because vinegars can coagulate proteins.\u00a0 Coagulation of yolk protein means little bits of scrambled egg in your mayonnaise.\u00a0 This is not a desirable outcome.<\/p>\n<p><strong>With only the egg yolks in a mixing bowl, pour just a few drops of oil and start to whisk.\u00a0<\/strong> This is a very delicate process where adding the oil too quickly will break the emulsion and ruin the entire thing!\u00a0 The second addition of oil whisked into the yolks should also be very slight.<\/p>\n<p><strong>Then, while constantly whisking, add oil in a very thin,<\/strong> slow stream to the beaten egg yolks.\u00a0 If you\u2019re doing it correctly, you should feel the yolks getting thicker.\u00a0 As the eggs start looking more like mayo, you can add oil in a faster stream, incorporating as much as you\u2019d like to reach the texture you desire.<\/p>\n<p><strong>Once your emulsification is achieved,<\/strong> then you can add any vinegars or flavoring you want to make mayonnaise that is uniquely yours.<\/p>\n<div>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" width=\"810\" height=\"450\" target=\"_blank\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>If you want to make mayonnaise from scratch, all you need to know is a six syllable word, e-mul-sif-ic-a-tion.\u00a0 Emulsification is the mixing of two unmixable ingredients.\u00a0 If you can get oil and water to stay mixed together, you\u2019re a magician.\u00a0 If you mix oil and vinegar, then you\u2019re a student in my culinary college<\/p>\n","protected":false},"author":23,"featured_media":23729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[30],"tags":[268],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14751"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=14751"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14751\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23729"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=14751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=14751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=14751"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=14751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}