How I Make Tuna Salad скачать в хорошем качестве

How I Make Tuna Salad

Homemade mayo recipe: one cup avocado oil one raw egg yolk plus one whole egg (pasteurized is the safest to use) half teaspoon salt one tablespoon lemon juice one tablespoon liquid whey optional: truffle oil and/or garlic for aioli sauce I do this in the food processor. First I add the whole egg plus one egg yolk to the processor, salt and the lemon juice. Then I start my food processor and then VERY slowly stream in one cup of avocado oil. Towards the end, once the mixture starts to emulsify, you can add the avocado oil faster. You can add a splash of truffle oil and/or raw garlic for an aioli sauce if you want to. Spoon out your blended mayo into a clean glass jar. Add one tablespoon of liquid whey and stir to blend (you get liquid whey from straining the liquid that collects in plain, live-culture yogurt.) Leave the jar out on the kitchen counter at room temperature for at least 6 hours to ferment, then refrigerate. It will keep up to 2 months. If you see any kind of pinkish, green or gray cast on the top, it's gone bad, so throw away. I always smell it first before I use just to make sure. My nose, knows! America's test kitchen has another way to make mayonnaise safely by microwaving the eggs beforehand. Here is a link to their method: https://www.americastestkitchen.com/a...