Few days a go i made my homemade mayonnaise hurrah. another condiments added to the table. i decided to make mayonnaise because i always read people claiming the one sold on the shelves at the supermarket doesnt taste anywhere close to real mayo and a lot of those that have tasted homemade mayonnaise claim to never buy the commercial mayo anymore. these got me curious about the taste of homemade mayo.
the ingredients to make mayo is so simple actually. you just need egg, oil, and vinegar to be able to make basic mayonnaise. anyway, i used:
4 egg yolk
a splash of vinegar probably 1 tbsp
a squeeze of half lemon
a bit of mustard around 2 tsp i guess
originally i was thinking of adding some chili flakes and other stuffs to make the mayonnaise spicier and more flavourful but decided not to since this is my frist time making mayo. lets try the simple taste first.
even though the ingredients are simple the process to make it is not that simple so basically i have to separate the egg yolk from the white egg. success at my first try. and then i need to beat the egg yolk with the mustard while i slowly trickle down the oil bit by bit. too much oil at once will separate them and it will not become mayo. this thing is easy if i use a mixer as i can just control pouring the oil while watching the egg get beaten by the mixer but i wanted to try beating using my own hand and it makes it harder not to mention that my hand get tired after a while and i ran out of patience. so ignoring the instruction i tried to pour a lot of oil at once and it turn out to be just oil liquid.and not forming into mayo. i originally used only 2 egg yolks and after screwing this part i added 1 more eggyolk hoping it can turn into mayo but it didnt. running out of options i use one more eggyolk into a fresh bowl and trickle down the oil mixture back to it and beat it. this time im being really patient as i trickle the oil mixture to the last drop. luckily they all turn into mayonnaise yeayyy... when done correctly the the egg turns into thick consistency with the oil instead of fluidy. if your mixture is in fluid state youre adding too much oil in one go. then adding a bit of vinegar and lemon juice gives the soury taste and blanches the colour of the mayonnaise from yellow to light yellow. i stop beating when im satisfied with the mayo. yeay. close call to failure. phew.
oh yeah the tase is definitely different though compared to the commercial mayo. mine is sharper probably due to the mustard that i add. cant really describe how differetn they are though.
physical violence on egg is encouraged
my homemade mayo!!!!
next i have the leftover of the egg white which i can use for something else and i decided to make meringue. since im tired from beating the shit out of the mayo i decided to use my mixer to make meringue. yes the egg white need to beaten half dead before you can make it into meringue. well meringue is quite easy to make. beat the egg white while adding lots of sugar and a bit of vanilla extract and you get it. it is not as simple as that mind you. firstly, need to ensure theres no fat/oil at all, so clean the equipment by wping them with vinegar and make sure no egg yolk is mixed into the egg white.the you beat the egg while adding other stuff. the thing is if you dont beat it enough it wont get firm enough to form a soft peak but if you beat it too much it become foamy. me not knowing that ended up beating it too much. so when i bake meringue it can hold its shape but it never get hard even if i bake it until it start to become brownish it is still soft. the meringue is a failure..... too bad
anyway since it has become foamy, it feels like im eating cotton candy or sweet bubble. it melts in your mouth straight away. still tastes good anyway. that night i had a sugar rush from eating all the failed meringues.
it retains its shape but sho shoft and jiggly