自製美乃滋 Homemade Mayonnaise

蛋黃 Egg yolk 2 個 each 鹽 Salt 1/2 小匙 tsp 糖 Sugar 1/2 小匙 tsp 檸檬汁 Lemon juicer 3 大匙 Tbs 白醋 White vinegar 2 大匙 Tbs 橄欖油 Olive oil 1-1/2 杯 cup

註﹕橄欖油可以用其它食用油取代。我個人習慣用店裡買的因為有殺菌過。
Note: Olive oil can be substituted with other cooking oil. I prefer the store-bought mayonnaise because it is pasteurized.


做法

1.	如果蛋剛從冰箱拿出來﹐放在水龍頭下用熱水沖成室溫。
2.	將糖﹐鹽和蛋黃放進攪拌缸內用中速打成泛白。
3.	攪拌機要全程一直開著。加入檸檬汁用中速打 20秒。
4.	攪拌機轉成中高速﹐再慢慢加入一半的油 -一開始先數滴數滴的加﹐等開始變稠後就以穩定線狀慢慢加入。
5.	加了一半油後﹐加入白醋打 20 秒。再以線狀加入剩餘的油繼續打到所有的油都打發。

Procedure

1.	If the eggs are ice cold, put them under running hot water to make them room temperature.
2.	Place sugar, salt and egg yolks in a mixing bowl and whisk them in medium speed until turning white.
3.	Keep the mixer all the way on. Add the lemon juice and whisk in medium speed for 20 seconds.
4.	Turn the speed up to medium-high. Slowly add ½ of the oil – start adding the oil a few drops at a time. When the liquid thickens, increase the oil flow to a constant thin stream.
5.	After adding ½ of the oil, add the white vinegar and whisk for 20 seconds. Then add the remain oil in a constant thin stream. Continue whisking until all of the oil is incorporated.

運用食譜(Application)

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最後更新 (Last Update): 10/02/2020
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