Learn To Cook: Making an Emulsion (for Salad Dressing, Mayonnaise, or Sauces)
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- เผยแพร่เมื่อ 22 เม.ย. 2012
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In this clip from the America's Test Kitchen Cooking School, Bridget explains what an emulsion is, and how to make mayonnaise, a common emulsion that uses egg as an emulsifier. Learn more from our Classic Sauces lesson.
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Beautifully concise explanation and practical demonstration!
I like this a leaning. There is concisely and clear.
I love homemade mayonnaise! I started making it about 15 years ago when I needed some for a recipe and didn't want to go back to the grocery store. I haven't bought a commercial brand since. It's so much fresher and you can really taste each and every ingredient. Using a stick/immersion blender is the easiest way I've found to make it.
Great video, thank you!
Could you list the ingredient amounts in the description please? And Thanks! I love ATK!!
Hhaaa!!! gotta start making my own mayonnaise. Thanks ATK!!
Where did they get the glass containers for the oil and vinegar?
There's an episode of good eats that addresses this; something about the acidity in the lemon keeping bacteria at bay.
I'm surprised you aren't using the cuisinart that won in your food processor test.
With an immersion blender it is even easier.
Your using a kitchenaid food processor look in the bottom of the pusher(kitchenaid has one)if it has a small hole it is made for making mayonnaise. So you can't added the oil to fast. In the case of kitchenaid it is designed for the thinnest oil (sunflower) and I found it to be to small so I drilled mine out to 1/16" (1.5mm to 2mm) work way better. As I use olive oil or vegetable oil. And if I did use a thiner oil I could just pour it slowly anyway. On a side note as you first start to emulsify first tablespoon of oil is slow but feed rate can be increased after that.
Hi, what can we add instead of an egg yolk as an emulsifier?
Silken tofu, coconut milk, cashews ground to a very smooth cream, agar powder and chickpea flour mixed with water all work well as substitutes. With a little trial and error you will get the right right consistancy.
I prefer the immersion blender method. It is foolproof.
It's all about the old school technique with me. 😂
How do you make sure you don't get any bacterial issues with the raw egg yolks? Doesn't heat play a part in this?
Use fresh quality free range eggs and use up the mayo fast. Same deal with Tiramisu.
Pasteurized eggs?
Do you have to cook the sauce
No
how long does the mayo last for?
Obviously not long at all as there is raw egg inside.
JAMAICA REPRESENTIN
So I never understood why the oil is added last. Why not add all of the ingredients sans the lemon juice, mix it until it is uniform, then activate the mixture with the lemon juice.
So what she is doing there is whipping the egg yolk up w/ the wet ingredient. This helps to bring out the lecithin in the egg yolk, which is what acts as the emulsifier. You slowly add the oil as to not over-saturate the emulsion, causing it to break away. Earlier in the video she talked about the droplets being separated. I hope that helps :)
What TJM said, mayo is an emulsion and the true emulsying agent that holds the mayo together is the egg yolk. So you can't just add all the ingredients. There is a certain order to adding them in and therefore making the formula consistent. Otherwise you would get a giant glob of stuff and it would just look bad. 90% of the mayo is comprised of oil+ vinegar+ egg yolk.
So the emulsion is the oil and lemon juice? Because the emulsifier is the egg yolk; which is what brings the two things together? Ive been not certain about that part (im trying to understand hollandaise)
CLAHS STUDENT here
No talk of what temperature the eggs should be.
They're raw eggs so I'm guessing room temperature
At 3 mins , by hand. K
What about the raw egg in there
put egg in tap warm water for 5 minutes then break and separate yolk and add. The heat from the tap warm water kills any bacteria on and in the egg. I have been doing this for many years now and have not gotten sick.
Did that dude wipe his nose on his hand at 0:54?
Yes he did. LOL