Good-quality prepared mayonnaise is readily available on the market, and few establishments make their own. But it is such a basic preparation and, like the mother sauces you studied in Chapter 8, the foundation of many others.Therefore,it is important to know how to make it.
Homemade mayonnaise is not as stable as the commercial product,which is prepared with special equipment that creates a finer emulsion and which may have added stabilizers to increase its shelf life. Also,the commercial product is usually less expensive. Nevertheless, making mayonnaise in your operation takes only minutes with a power mixer, and by carefully selecting your ingredients you can make a superior-tasting product.
To make mayonnaise, you must observe several conditions in order to get an emulsion. Study these guidelines before proceeding with the recipe:
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