Fire Jumper

Fire Jumper
Roger Wright

Tuesday, October 23, 2012

Lets do an écossaise for Mayonnaise!

Albeit, it may sounds intimidating, but making your own mayonnaise is really NOT that complicated! In this video I demonstrate how to make your own mayo-- Enjoy!

* Since we are using raw eggs, it is very important to use the FRESHEST eggs you can get (organic and local is my recommendation). Pasteurization is essential to prevent sickness. This is done by "cooking" the eggs at a very high temptation for a short period of time. *

To pasteurize eggs turn on the heat and bring the water up to 140' F. Keep the water at this temperature for 3 minutes, then remove the eggs and soak in ice water until you are ready to use them.
Quickly cooling the eggs
after pasturization
Pasteurizing the eggs
Pasteurizing the eggs

Right before blending
Final Product

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