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Hi! I'm Louis Ortiz on behalf of Expert Village and today we are going to show you how to
prepare basic mayonnaise from scratch. The reason that this is a real nice skill to learn
how to do is because it illustrates the emulsification process that you are going to use in a whole
hosts of other different sauces and cooking techniques. Emulsification is a mixing of
two unmixable things, so we have to have some binding ingredients in there to allow this
to happen. We've got a mixing bowl and a wire whisk here. I've got a couple of egg yolks,
I've got some extra *** Olive Oil and a wedge of lemon. I've got some D'Jon mustard
so what we are going to do is put in the 2 egg yolks first and I am going to add a dab
of mustard and this acidic quality in the D'Jon mustard is going to aid in this binding
process that we are talking about. I'm just going to use a little dab there to start with.
We are going to start mixing these all together so that we can get this one nice opaque yellow
color. Now to achieve this emulsification we can't just take all of our extra ***
Olive Oil and dump it and just start mixing. You have to do a little bit at a time and
because these two ingredients being the egg yolk and the mustard is being one ingredient
and the Olive Oil are two unmixable types of things, it just makes sense. So we are
just going to kind of drizzle this in and mix as we go along. As this starts to gain
volume, it will allow us to add in Olive Oil a little more quickly and a little more at
the time. So I am just going to keep drizzling in this Olive Oil at this point and we will
come right back.