Chef Linton Hopkins demonstrates an easy recipe for homemade mayonnaise at the Chefs Club by Food & Wine.
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]