Mayonnaise: Eating Belgium. The difference between homemade mayonnaise and that jiggly stuff you get at the supermarket is like day and night.
The tricky thing with making mayonnaise is that you're trying to make an emulsion, binding egg yolk and oil into a consistent smooth cream. Add too much oil and the yolk can't absorb it causing your mayonnaise to break. - 3 egg yolks, at room temperature - 1 tablespoon of white vinegar or lemon juice - pinch of kosher salt - 1 1/2 cup of olive oil Vigorously whisk the egg yolks until they start to become a light yellow. Historic Recipes - Historical Foods.
Dinner. Vegan/vegetarian. Desserts. Homemade cheez-it crackers.