How to make your own mayonnaise

Mayonnaise is used as an emulsion, which is another way of saying that we are in a full cup of oil are capable of producing large yellow egg yellow. Magic? Well, yes - culinary magic.

The trick is to slowly add the oil at first, whisking constantly yellow. Add the oil too quickly, and the emulsion is broken. In this demo, a one egg mayonnaise, a little difficult, as it means adding oil a drop at a time at first. However, you must start with three egg yolks. More egg yolk makes the emulsion more stable, and you have much more room for error. You will end up with about 2 ½ cups mayonnaise.

You must separate the yolk from the egg white. Here is a guide on how to separate an egg.

In addition to the egg yolks, one needs:

• 2 cups vegetable oil normal
• 1-1 ½ tablespoons white wine vinegar
• 1 tablespoon lemon juice (about half a lemon)
• Season to taste Kosher salt and
• Cayenne pepper or Tabasco sauce to taste

Another thing: Plan for a good workout with this arm, the impact will do.