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?
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?
How do you make it?
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
After mixing this, slowly add 250 ml of neutral oil (vegetable/canola/…) while still blending.
You can add more of anything to taste.
Wait, what? Is this included in your 10 minute figure? Seems like a waste of an egg.
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.