Ive got a unique issue. I’ve seen this asked a few times, along with plenty of google answers and YouTube videos, none of which answer my issue.
I have been making my own mayonnaise for years. I think I’ve had an issue once, maybe twice, and was able to fix it. Tonight, I tried making mayo THREE separate times, every single time the same issue. It just stays a liquid and will not emulsify. Trying to fix each of them still not working. I went through an entire carton of eggs (and with the prices they are at, that was real dumb) and I could not get it to work. I am at my wits end and don’t know what’s going on.
Here is my process: in a mason jar I add 4 egg yolks (the highest quality I can find at my local store), one large garlic clove, a squirt of lemon juice, a spoonful of Dijon mustard and a pinch of salt. I blend them with the emulsion blender. Then I add 2 cups of vegetable oil. I tilt the jar to the side and pour it down the side, slowly adding it. I then give it a few minutes, just in case and let the oil settle to the top. I then blend with the emulsion blender at the bottom of the jar for a few seconds to get the emulsion started, then slowly raise it to the top, until I get the consistency I want.
Again, I’ve done this for years (since COVID) without fail, and now all of a sudden it’s not working. And I have no idea why. I haven’t changed my measurements or my method since starting this 5 years ago. Is it the eggs? Is my emulation blender not working correctly and I need a new one? Is it the season and things are too cold? Any ideas or advice would be greatly appreciated.
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