While we have never had this particular recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it. The recipe we’ve shared tries to prevent this a few ways: we use a whole egg, which adds a little more liquid to the mix, mustard acts as an emulsifier from the get-go and we are careful to stream our oil in slowly. When making mayonnaise, the worst, but not unfixable, thing that can happen to you is that the mixture breaks, leaving you with a curdled mess. ![]() Fresh herbs, roasted garlic, chipotle, Sriracha or curry powder are all amazing options, as well. I almost always add a squeeze of lemon juice to brighten things up a little. I love this classic mayonnaise as-is, but love it even more when I make it my own. The mayonnaise is done! Thick and so creamy.
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