Homemade mayonnaise

1

Food: French mustard (yellow, not replaced by green mustard)

2

In a clean, oil-free bowl, add an egg yolk and French mustard with the same weight and temperature, evenly mixed with an eggbeater。

3

it's about 10 millimeters of olive oil

4

Keep up a little bit of gas, and at the same time mix it in one direction

5

Add 2 small spoons of salt and 1.5 small spoons of white pepper when adding about half of olive oil

6

Continue to add olive oil while mixing it in the same direction (when the egg fluid becomes more and more thick and harder to mix). I'm not sure

7

Smash to mayonnaise in semicondensation, that's all。

[Success Tips] 1. The ratio of egg yolk to French mustard is 1:1; they must be at the same temperature (taken out of the fridge together, or both at room temperature). 2. It is best to use only egg yolks for making it; you can use a whole egg, but it separates easily. 3. When adding oil at the beginning, be sure to add it in very small amounts drop by drop, while stirring constantly to prevent the oil and egg yolk from separating. 4. Stir in the same direction. 5. Using olive oil instead of regular vegetable oil to make mayonnaise will result in a different taste! If you cannot use all olive oil, you can use a ratio of regular vegetable oil to olive oil of 1:1. Add the regular vegetable oil at the beginning of stirring, and switch to olive oil when it is half done. 6. French mustard (as shown in the picture, yellow) cannot be replaced by Japanese mustard (green). The taste will completely change... It is generally sold in supermarkets; if you can't find it, the almighty Taobao has it ^_^ This is considered a "Basic Mayonnaise." On this basis, you can add an appropriate amount of white vinegar, mustard sauce, pepper, herbs, etc. according to your own taste... to make a unique "Flavored Mayonnaise."