Why cut the mayonnaise?
We could almost ensure that most people who have made homemade mayonnaise have encountered this situation, at least once. Perhaps the worst thing something wrong comes out, in the kitchen, it is not only the loss of the ingredients and the preparation itself, but the uncertainty of what went wrong. Well, this will no longer happen to you with cut mayonnaise, since we then reveal the most common causes that can explain why the mayonnaise is cut:- Excess fat in the preparation. This is the most common error and happens if the oil portion exceeds the amount of egg. When this occurs, the emulsion is cut. Visually, you will find a liquid and lumpy mixture with fat balls. In this way, if the mayonnaise is very liquid and, in addition, it presents these balls, here are the reason.
– Too much oil at the beginning. If you hurry to add abundant oil from the beginning, you brake the egg emulsion capacity when mixing with the oil. Ideally, add the fat little by little until the emulsion is achieved, then you can pour a greater portion of this ingredient.
– Bat quality products. A good ingredient does not imply that it is very expensive, but it must be very fresh, show a good appearance (without abuse) and follow certain standards.
– Very cold or very hot ingredients. The ingredients must have ambient temperature, thus they accelerate the transfer of emulsifiers of the particles of the yolks to the surfaces of fat droplets, according to the words of Gastronomo Harold McGee, specialist in food chemistry.
– Use of complex methods if you are a rookie. If you are learning to prepare homemade mayonnaise, the most successful thing is to apply the easiest technique. The most recommended, at first, is to put all the ingredients inside the blender less the oil, mix at medium speed if it is blender or low if it is immersion blender and gradually incorporate the oil, in the form of a thread and …, clever!
– Beat at high speed and/or move the mixture everywhere before emulsion. If you bathe with an immersion blender, do it with minimal speed until emulsifies and without stopping (for approximately one minute). At first, leave the artifact submerged in the same position until it begins to emulsify the preparation. Then, go up and down, little by little, to cover all areas and get a homogeneous mixture. Instead, if you prepare the mayonnaise in the blender, use the constant average speed without stopping.
– Use inappropriate amounts of the ingredients. Ideally, for each volume of oil a third of the rest of the mixed ingredients is used. This recipe in specific quantities would be like this: 1 egg of 60 grams (or 2 yolks), 160 ml of oil, 5 grams of lemon juice and 3 grams of salt.
– Add additional ingredients before emulsifying the mixture. If you prepare a gourmet mayonnaise, it is preferable to add the extra ingredient after emulsifying the preparation, at least until you acquire more experience in this type of recipes.
Tricks so that mayonnaise is not cut
To prevent the mayonnaise from being cut again, it is worth knowing some good culinary tricks. Therefore, we show the keys below:- A higher percentage of oil, the mayonnaise will be thicker and smaller lighter. If you want to soften a very dense mayonnaise, add 2 tablespoons of warm or temperate water and proceed as if you will fix a cut mayonnaise.
– If you prepare vegan mayonnaise, always include emulsifier ingredients. Soy milk, oatmeal, almonds, rice or any vegetable drink that has approximately 2 percent of fat serves, as well as tofu, lemon juice, vinegar (test different styles), apple, garlic (garlic ( It contains allicin) or mustard (better the old one), among others.
РTo give color and flavor to your veganesa (even to the traditional mayonnaise), you can add turmeric, salt kala namak (know to cooked egg), mustard, garlic, parsley, coriander, climbing spinach (temperate and drained), saffron, peppers roasted, tomato sauce, cooked beet (finely chopped), K̩ptchup, among many other options.
– Olive oil emulsifies more easily than other types of oil, also gives more nuances to the taste of mayonnaise. However, corn oil or sunflower has a more neutral flavor and work very well if you want to add a specific taste to your sauce. A good option is to use soft olive oil when you experience with your first mayonnaise.
– The mayonnaise prepared only based on yolks is tastier and more elegant, since it has a more pronounced egg flavor, much creaminess, softness and certain sweetness. In addition, its preparation is identical to traditional mayonnaise.
– If you want a lighter mayonnaise but with egg, prove the flag mayonnaise, which is prepared identical to the usual but lasts further (even up to a week, provided you prepare it with clear pasteurized).
Do not miss our homemade mayonnaise recipe to discover the detailed step.
If you liked the article how to fix a cut mayonnaise, we suggest that you enter our category of class = ga
