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>tfw every attempt at making mayo ends in watery failure

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Thread replies: 18
Thread images: 2

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>tfw every attempt at making mayo ends in watery failure
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>>7049118
Too much water every time!
I can't brain storm on how to resolve having too much water!
I better consult Mr. Peabody.
>>
Made it first time last week, mine wasn't watery but still kinda sloppy. Later I read adding oil makes it stiffer, can anyone confirm? Kinda expected the opposite...
>>
>>7049141

my parents taught me to always do it with oil
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>>7049158

My parents told me to avoid being a dumbass.
Fuck off.
>>
How in fuck does it get watery? Seriously 1 cup of oil to whatever the fuck measurement you are using. It SHOULD be thick as fuck and feel like nothing is there. Then use tiny TINY bits of water to make more.
>>
>>7049174
/ck/ is cattier than I remember
>>
>>7049186
>use tiny TINY bits of water

see >>7049174
>>
If dit becomes too watery, add a little bit of oil and mix a really small part of the mix with the oil. Increase the size of your mixture as it gets more and more consistent
>>
How do you whisk?

Don't tell me in a circular motion.
>>
is /ck/
>>
>>7050550
retarded?
>>
>>7050548

The pros make an infinity symbol.
>>
>>7050575
I wouldn't call myself a pro, but I'll take the compliment.
>>
>>7050584

I wasn't complimenting anyone, just passing on one of the things I was taught by a strict, old-school French chef that's actually practical.
>>
http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe.html

The episode he does on this is good too. I have had great success making my own mayo this way
>>
Add corn starch
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>>7049118
Use an immersion blender
Thread posts: 18
Thread images: 2


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