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Mayonnaise: Difference between revisions
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===Rescuing split or curdled mayonnaise=== | ===Rescuing split or curdled mayonnaise=== | ||
With [[homemade mayonnaise]], If you add the [[olive oil]] too quickly and the mixture separates into an oily mess, try the rescue method recommended by the award | With [[homemade mayonnaise]], If you add the [[olive oil]] too quickly and the mixture separates into an oily mess, try the rescue method recommended by the award winning Spanish chef, José Andrés; "measure out 1 tablespoon of lukewarm water and add to the mix little by little until you have the creamy sauce you wanted". | ||
Having tried the above suggestion a few times, to no avail. I would suggest adding another whole fresh egg into the split mixture, maybe a dash of nice vinegar and just blitz for a minute or so. You'll hear the difference as the curdled mixture starts to coagulate properly. This fix has worked for me, every time. | Having tried the above suggestion a few times, to no avail. I would suggest adding another whole fresh egg into the split mixture, maybe a dash of nice vinegar and just blitz for a minute or so. You'll hear the difference as the curdled mixture starts to coagulate properly. This fix has worked for me, every time. | ||