![]() ![]() Eventually, I ended up with something a bit darker yellow and looser than the motorized batches it would have been ideal for egg salad. One crucial benefit to the By Hand (Whisk) trial was I could control the thickness of the resulting sauce with more precision while the batches done with motorized blades whipped up into fluffy thickness almost instantaneously, I had to work for each successive aeration stage with the whisk. Making mayo by hand like this is, of course, a bit of an arm workout, but it’s also a live demonstration of the process of emulsifying. Because there is a moment a few drops later when, as though it had planned to all along, the mixture comes together and begins to resemble mayonnaise, thick and pudding-like in consistency. This is a cruel phantasm-keep dribbling in the oil, and keep whisking ferociously. There is always a moment when whisking mayonnaise together by hand when you become sure that it will, under no circumstances, emulsify. Season to taste with additional salt as needed. It should start to come together as a thick, pale paste. After 3 tablespoons or so of oil have been integrated, you can begin adding the rest in a thin, steady stream as you whisk. Begin to add the oil a drop at a time, whisking vigorously after each addition. Combine egg, mustard, lemon juice, and a big pinch of salt in a mixing bowl. ![]()
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