It seems like it’d be useful to have a jar of béarnaise or hollandaise, but I have to make those. Can’t buy good béarnaise or hollandaise. Good mayo is easy to get tho. WTF?

  • CiderApplenTea@lemmy.world
    9·
    21 hours ago

    You need a blender, I always do it with a hand blender, but I’ve seen a regular blender work too.

    In a receptacle you add

    • 1 egg
    • 1 tsp dijon mustard
    • any form of vinegar (you can also use pickle juice)
    • (optional) 5-6 small capers with juice
    • some lemon juice
    • salt and pepper Blend it all together. It can happen that while blending the parts don’t mix together. Take them out, clean everything and start over.

    After mixing this, slowly add 250 ml of neutral oil (vegetable/canola/…) while still blending.

    You can add more of anything to taste.

    • howrar@lemmy.ca
      2·
      5 hours ago

      What do you typically use your mayo for? I’m curious because all the stuff you add to your mayo is stuff that I would normally have in whatever dish is using the mayo, so I’m wondering if it actually makes a difference to have it blended in the sauce versus separate.