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The Secret to Making Perfect
Mayonnaise |
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First off, keep your oils refrigerated. I don't know why, but cold
oils work best.
Next, get yourself a coffee frother. A coffee
frother is used to make froth on your home made mochas and lattes
when you don't have an espresso machine. They simply whip air into
the mixture. It's the air in the mixture of oil and eggs that causes the oils to
thicken when making mayo.
Here are two examples of coffee frothers.
Another tool, one I use, is the Hamilton Beach Turbo-Twister.
Normally it comes with three accessories, one being a frother, but
online I've found it only with two accessories, one being the steel
whisk. The whisk works as well, perhaps better, than the frothers.
When you start to whip the oil with the eggs,
within one half cup of oil used, if the concoction is still thin,
then it is time to whip out your frother or your Turbo-Twister
Whisk. Use the frother or whisk till you see it visibly getting
thicker. This will insure your perfect mayo.
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