Chef Linton Hopkins demonstrates an easy recipe for homemade mayonnaise at the Chefs Club by Food & Wine.
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Right now we're gonna focus on mayonnaise. This is one
of my favorite sauces in the world. We wanna crack
an egg so we don't drive the shards into the
yolk and we get this mixture of yolk and white.
Because we wanna make the mayonnaise just with the yolks.
So we do it on the flat side. Little crack
right there, little depression. And then we can just pull
it off, we can just go back and forth and
let the white fall off. Salt mixed with a yolk,
we're looking for the yolks to lighten, similar to when
we are creaming butter for a cake. And also we
are creating a homogenous mixture so it pours like smooth
ribbons. Now we have some apple cinder vinegar, and then
were going to just whisk in the peanut oil. So
were going to start slow, and you should start noticing
that the mayonnaise gets a little thicker, now we can
go for a little more Speed on the oil. Develops
that sticky quality. You can see how it glistens and
then absorbs. You pour in, absorb. It's sort of this
back and forth until you can go with a nice,
steady stream and rotate it in. Now we have some
lemon. We cut right down the side. Looks good. And
look, we have one little seed. We can just pop
right out there and all of the cells are open.
So it becomes very easy to squeeze then. Little whisk
You see that. We can mix in a little paprika,
a little curry, fresh thyme, fresh rosemary and it's one
of our great sauces. [MUSIC] [BLANK_AUDIO]