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How to Fix a Broken Homemade Mayonnaise
Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, teaches people to make their own mayonnaise all the time. He shows how to recycle a messed-up mayo into a perfect new batch.
Highly useful for me! I was actually making gribiche, and got excited when it came together all satin-like, then dumped in the rest of the oil and it turned to slop.
After a stupid flurry of googling "broken gribiche" I realized mayo simply must have come up on Chow at some point. After seeing this tip, I just whisked a yolk in a new metal bowl, slowly poured in my oily non-sauce, and it turned...+READ
Highly useful for me! I was actually making gribiche, and got excited when it came together all satin-like, then dumped in the rest of the oil and it turned to slop.
After a stupid flurry of googling "broken gribiche" I realized mayo simply must have come up on Chow at some point. After seeing this tip, I just whisked a yolk in a new metal bowl, slowly poured in my oily non-sauce, and it turned into a smooth, rich, eggy, marvel. Thanks!-COLLAPSE
good point Keg! ya it's hard to get 100 percent of the info across in 30 seconds. Especially tips that deal more in food chemistry. but it isn't that important to whip that much air into the yolk in order to add broken emulsion, at least not with my experience. the gradually adding oil to repair mayo IS important and didn't come through. part 2
Not so useful. The broken mayo wasn't made correctly to begin with right? A few more bits of information would make this a lot more helpful, so the poor neophytes don't make one broken mayonnaise after another. The video editing jumped right from the single yolk to a large quantity of mayo under repair, without stressing how important it is to whip air into the yolk until it turns from orange to...+READ
Not so useful. The broken mayo wasn't made correctly to begin with right? A few more bits of information would make this a lot more helpful, so the poor neophytes don't make one broken mayonnaise after another. The video editing jumped right from the single yolk to a large quantity of mayo under repair, without stressing how important it is to whip air into the yolk until it turns from orange to light orange/yellow. Also it's important to gradually add the broken product to the repair yolk if the emulsion is going to be strong. I know this is a short format video, and several points were made, but not the critical ones.....-COLLAPSE
Not so useful. The broken mayo wasn't made correctly to begin with right? A few more bits of information would make this a lot more helpful, so the poor neophytes don't make one broken mayonnaise after another. The video editing jumped right from the single yolk to a large quantity of mayo under repair, without stressing how important it is to whip air into the yolk until it turns from orange to...+READ
Not so useful. The broken mayo wasn't made correctly to begin with right? A few more bits of information would make this a lot more helpful, so the poor neophytes don't make one broken mayonnaise after another. The video editing jumped right from the single yolk to a large quantity of mayo under repair, without stressing how important it is to whip air into the yolk until it turns from orange to light orange/yellow. Also it's important to gradually add the broken product to the repair yolk if the emulsion is going to be strong. I know this is a short format video, and several points were made, but not the critical ones.....-COLLAPSE