Mistakes Everyone Makes With Mayonnaise - Mashed
Mistakes Everyone Makes With Mayonnaise - Mashed
Mayonnaise has plenty of diehard fans and critics. If you're part of the former group, you'll want to be sure to avoid these common mistakes.
For the tips on making homemade mayonnaise, I would skip all of what this article says and just use an immersion blender to simplify things. I don't have to wait for my ingredients to come to room temperature and the blending cup it comes with has the measurements etched on the side so I know how much oil I've added. I've never had a problem and it takes about 2 minutes or less this way. Also, rather than using it to toast a grilled sandwich, I'd rather dip my grilled cheese sandwich (grilled with butter) in garlic mayonnaise.
Yep, do it the Kenji way.
- 1 egg
- A clove or two of garlic
- Juice of a lemon or equivalent amount of white vinegar (2 ish tbsp?)
- S & P
- 3-4x the volume of that stuff of oil. Usually canola for me. More oil = more thick.
Give it a zip with an immersion blender starting from the bottom and raise as the mayo starts to come together.
putting mayo on your houseplants to make them shiny?
pass
- 2 pieces of bread
- Put a healthy amount of peanut butter on one.
- Put them together like a normal sandwich.
- Put a light layer of mayo on the outside (flats) of bread.
- Drop in a hot pan to toast the outside.
This will be the most buttery peanut butter sandwich you have ever had.
I highly recommend with jelly/jam or some other sweet element because the buttery-ness and the peanut butter might get a bit overwhelming.
I think this would also be good for a toasted peanut butter and bacon sandwich. I also think it would be good for a toasted peanut butter and tomato sandwich.
1 : failing to make aioli yourself and spending far more than 10x the cost of simple ingredients on a shit imposter in a shiny container.
Mayo sear for sous vide cooked steaks.
Thin coating all around, 30s per side including all around. It gives the crustiest of crusts, caramelized af and utterly delicious, while barely reheating the insides. It's magic.
Disable your smoke alarm. Open your windows.
The mayo tip that comes to mind that is not mentioned is to use Kewpie mayo. It's just better than other mayo I've used (but Duke's is good too). I didn't know until I just looked it up now but it has some MSG (good thing) and uses egg yolks. I picked some up at Costco and I'm fully converted.
