Belgian mayo 🥚
I had a question about mayonaise a while ago. So today i’m going to show you how we make our fresh mayo at my restaurant.
We start with egg yolk.
I use pasteurized yolk but of course you could also use normal eggs. Then add some mustard.
Pepper.
Mix this together.
Then add sunflower oil or grape seed oil. And stir till it binds together.
When it’s binding add some more oil.
When you have a good thickness you can add lemon or vinegar. If you use vinegar, you can take tarragon vinegar or regular.
Add some salt and finished.
Belgian mayo for you @s3rg3😉!
Thanks guys, cheers.
Thank you so much for this recipe! Will make it next weekend. It is exactly how my father made it from what I recall. I think my brother @eqko also remembers this recipe.
You’re welcome. Good luck.😄👌
Yeah I’ve been meaning to make homemade mayo our rather made. This’ll help for sure.
Thank you for showing us the way step by step.
Chapeau.
Thanks a lot
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Thanks for pointing me toward your recipe. It’s very similar to what I use but what is this egg yolk in a carton thing. Have never seen this in Australia, beats the hell out of separating eggs.