Comment on Why do we all have mayonnaise in our fridges instead of béarnaise sauce?

• CiderApplenTea@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  You need a blender, I always do it with a hand blender, but I’ve seen a regular blender work too.

  In a receptacle you add

  • 1 egg
  • 1 tsp dijon mustard
  • any form of vinegar (you can also use pickle juice)
  • (optional) 5-6 small capers with juice
  • some lemon juice
  • salt and pepper Blend it all together. It can happen that while blending the parts don’t mix together. Take them out, clean everything and start over.

  After mixing this, slowly add 250 ml of neutral oil (vegetable/canola/…) while still blending.

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  • prole@lemmy.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

    It can happen that while blending the parts don’t mix together. Take them out, clean everything and start over.

    Wait, what? Is this included in your 10 minute figure?

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    • CiderApplenTea@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      I didn’t say anything about 10 mins, but what I did forget to say is that you can put the unmixed stuff back in once the new mayo is working out

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  • howrar@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

    What do you typically use your mayo for? I’m curious because all the stuff you add to your mayo is stuff that I would normally have in whatever dish is using the mayo, so I’m wondering if it actually makes a difference to have it blended in the sauce versus separate.

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    • CiderApplenTea@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      On burgers or with fries, or on a sandwich, with a ham and cheese toast, as a basis for other sauces, not so much in cooked dishes. But I suppose if you can get the taste without so much oil you’re better off doing what you’re doing 😅

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