How to make mayonnaise using olive oil, an authentic French recipe. скачать в хорошем качестве

How to make mayonnaise using olive oil, an authentic French recipe.

Here's how to make mayonnaise using olive oil. Olive oil is actually not a good way to make mayonnaise because it coagulates if you put it in the refrigerator for a long time. But if you're going to use it up in a day or two, you don't need to worry about it so much. And this recipe is based on an authentic French recipe. In France, mayonnaise is often made by hand, and not much vinegar is added. Mayonnaise is actually a sauce from France. Adding vinegar is the Japanese way. The original French mustard is added instead. The difference in taste is obvious. It is completely different from mayonnaise sold on the market. The original recipe also uses grapeseed oil or sunflower oil instead of olive oil, but even olive oil, which is easily available in Japan, is good enough. It tastes better than salad oil alone. Please refer to this video for more information. At the end of the video, there is also an easy-to-follow guide on how to fix the problem if it separates. Chapters 0:00OP 0:24Preparing the oil 0:49Mix all ingredients except oil 1:52Adding the oil a little at a time 3:12Finishing 3:37How to fix the problem if it separates 5:27Recipes for ingredients ＜French style homemade mayonnaise 2 egg yolks 1 teaspoon French mustard 1/2 teaspoon salt 2 teaspoons white wine vinegar (or vinegar) If you want to reduce the acidity, reduce a little. (A) 100cc olive oil 100cc salad oil French mustard is the key to the flavor. It can be found in large supermarkets and KALDI. If you use grapeseed oil, which has recently become available, it has a good flavor and does not coagulate in the refrigerator. In this case, replace 200cc of salad oil + olive oil with 200cc of grapeseed oil alone. (Instructions) Combine olive oil and salad oil (A). Put all ingredients except oil in a glass bowl and mix together. Gradually add the A mixture with a whisk, dribbling it in like a thread. When everything is mixed, it is ready to serve. Finally, taste and season with salt if necessary. Storage Store in the refrigerator for 5 days. If it becomes hard, let it come back to room temperature for a while. It is best to eat it up the same day or the next day. There are no preservatives in it, so it is not suitable for lunch boxes. This video contains product PR by J-Oil Mills, Inc. ＝＝＝＝＝＝＝＝＝＝＝ On social networking sites, I'll be posting about what goes on behind the scenes of my videos and dishes that I don't show in my videos. I look forward to your following. Twitter   / toshi76719501   Instagram   / toshitoshi018   ＝＝＝＝＝＝＝＝＝＝＝ ☆ In this channel, I introduce small tips for cooking and answers to questions that beginners have. I want to help you take your cooking to the next level! We want to help you improve your cooking, so please subscribe to our channel! Click here to subscribe to our channel. 　　↓ Please subscribe to our channel! Cook's Restaurant    / @kokkusanshokudo   When you subscribe to our channel, a bell 🔔 mark will appear. If you click that mark too, you will receive update notifications. Don't miss out on our latest videos! ＝＝＝＝＝＝＝＝＝＝＝ Also recommended! 　↓↓↓↓ Recommended videos [Playlist    • おすすめ動画 [Recommended Videos]   ☆ Cooking Basics 【Playlist    • お料理の基礎編 [Cooking Basics]   ＝＝＝＝＝＝＝＝＝＝ In our subchannel, we have a theme of "food that goes well with tea". This is also recommended. Toshi's Tea Room    / @toshistearoom3349   BGM: MusMus Image: Irasutoya #mayonnaise #how to make #olive oil