only memers as it seems

mayonaise is just egg + shit ton of oil (usualy some vinegar/mustard to help the emulsifying process)

for those who spoke about it before

thx

can be made in 1-3 minutes with stickblender and pint glass

I don't get how it can be so fucking fattening

It has to be a shitton of oil

that there is 1 egg and around 3-4 cups of oil

or more depending on things

half litre of oil for 2 eggs

if even that is enough

restaurants usualy use only the yolk of the egg

tyhen throw some limejuice/best white vinegar house hass there

some pepper and shit ton of oil

industrial (those readytubes of mayonaise) have shit ton of preservatives to keep it emulsified

vegan versions have soya & pean protein to act as the "egg"

was making a joke about mayonnaise sandwiches but `kay

there is no joking with autism

(and yeah this belongs to off-topic my bad)

just wanted to share the knowledge

were all thankfull

is cool brahs, i like kenji lopez-alt and serious eats too (his vid about mayonnaise was such great)

(also the ratio is 1/1 and half eggs per 1 cup (~2.5 DL) of oil

i have done this for living so

thats why

americuck and jappers alike have lost the capacity to home-make simple sauces

and yeah kenji is damn good at what he does

half the things in the jap grocer are some permutation of sugar, sake, vinegar, dashi and soy sauce

in different ratios

mixing miso + soy sauce + smth else often results in smth good though

i cringe when ppl harp on about how great frank's redhot is >_<

how do you make mayonaise for a living?

made food for living

yeah not denying that, but, it's silly that people insist on buying premade bottles of stuff

ah k

hotel restaurant.. burgers have mayo on them

homemade chilimayo and such

nothing beats fresh mayonnaise

sound nice

(see what i did there)

nagas were from our own bush when we had them ..most of the time we needed to order from local grower