The food lab better home cooking through science ( PDFDrive ) 1004

wide enough that the head of the blender fits in the bottom Carefully pour the canola oil on top Slowly submerge the head of the blender, reaching the bottom of the cup Holding the cup flat and steady, turn on the blender It should create a vortex, slowly pulling the oil down and creating a smooth, creamy mayonnaise Slowly lift the head until all the oil is incorporated Scrape the mixture out into a medium bowl set in a heavy saucepan lined with a towel to stabilize it Whisking constantly, slowly drizzle in the olive oil Add salt and pepper to taste and whisk to combine Whisk in up to tablespoon more water, until the desired consistency is reached The mayonnaise can be stored in a sealed container in the refrigerator for up to 2 weeks TO MAKE THE MAYONNAISE WITH A FOOD PROCESSOR Pour the canola oil into to compartments of an ice cube tray and place in the freezer until fully frozen Combine the egg yolks, mustard, lemon juice, garlic if using, and tablespoon water in the bowl of a food processor Add of the frozen oil cubes and run the machine until the large chunks are broken down, about 5 seconds Remove the lid and scrape down the lid and sides with a rubber spatula Add the remaining frozen oil cubes and run the machine again until the mayonnaise is smooth, about 5 seconds longer Transfer the contents to a medium bowl set in a heavy saucepan lined with a towel to stabilize it Whisking constantly, slowly drizzle in the olive oil Add salt and pepper to taste and whisk to combine Whisk in up to tablespoon more water, until the desired consistency is reached The mayonnaise can be stored in a sealed container in the refrigerator for up to 2 weeks FLAVORED MAYONNAISE Once you’ve got the basic process for constructing a mayonnaise down, it opens up the possibilities for a world of flavor variations Here are a few of my favorites: TYPE OF MAYONNAISE PROCEDURES Garlic Mayonnaise (see “Mayonnaise Versus Aioli” here Combine 1 cup mayonnaise, and 2 to 4 cloves garlic minced or grated on a Microplane, in a food BES ... more water, until the desired consistency is reached The mayonnaise can be stored in a sealed container in the refrigerator for up to 2 weeks FLAVORED MAYONNAISE Once you’ve got the basic process for constructing a... Once you’ve got the basic process for constructing a mayonnaise down, it opens up the possibilities for a world of flavor variations Here are a few of my favorites: TYPE OF MAYONNAISE PROCEDURES Garlic Mayonnaise (see “Mayonnaise Versus Aioli”... here Combine 1 cup mayonnaise, and 2 to 4 cloves garlic minced or grated on a Microplane, in a food BES