Mayonnaise

Why do you buy mayonnaise from the store when making it at home tastes infinitely better?

Do you respect mayonnaise as a sauce?

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yes, handblender lets me make 3 or 4 days worth in about 3 minutes.
I also use the hand blender to make a weeks worth of creamy vinaigrette.

Do you use olive oil or do you slum like the commercial brands and use canola?

Olive oil makes a shit mayo, desu.
Neutral oils are better.

Obviously depends on what you're using the mayo for and whether you want that flavor or not.

nope, pretty much can't think of a reason to use olive oil over a neutral blank canvas oil.

>Retard takes a blanket position and refuses to see any nuance

Never change, Veeky Forums

>retard says it's situational
>never gives situations.
>ends up shitposting instead

Never change Veeky Forums

will you two fucking faggots get a room?

>somebody says faggot to be edgy

never change, Veeky Forums

but user, olive oils can come in neutral varieties

how easy is it to make asian mayo from scratch?
favorite recipe?

Because I'm afraid of having to come to term with how much oil it's made with

youtube.com/watch?v=mpZgzTpWIjk

/thread

How the fuck do you make it so fast without it being runny and thin?

easily
set bowl on towel
put egg yolk and seasonings in
whisk and add couple drops of oil
whisk
drops of oil
whisk
drops of oil
eventually start adding oil in steady stream or even big globs at a time

it's a piece of piss

You gotta use black market dolphin oil for the best homemade mayo.

I dont consume enough mayo to justify that.

you really gotta beat the fuck out of it initially and go slow as fuck with adding the oil, that's where people fuck up. Once you get it going you can get pretty agressive but initially you gotta treat it like a Vietnamese whore: very little lube, lots of violence

So the last couple of times I've made mayonnaise it didn't thicken up quite as much as it did before. I typically use three egg yolks and one tablespoon each of white vinegar, mustard, and lukewarm water. I combine them in an electric mixer and slowly mix in 400 ml of sunflower seed oil. It gets to a yoghurt-like consistency and then just stops thickening.

What could I be doing wrong? Wrong oil? Not mixing long enough? Yolks too cold? plz help.

Too many egg yolks, not enough lemon juice to suspend the oil/yolk in.

I don't buy it, I just steal the condiment packets from a gas station.

too many yolks. 1 egg yolk has enough lecithen in it to suspend 5 gallons of oil if there is enough water. dribble a bit more water in it and see if that helps with the thickening.

>Not making your own olive oil
pleb

Thanks, guys.