In culinary school, we only used the egg yolk, not the whites. We were taught that was because the protein in the egg whites would go bad very quickly and also gave the mayo a "gummy" consistency.
We absolutely love the consistency, but that's interesting info. I also have no worries about it going bad because we use eggs fresh from our chickens.
While I've not personally tried it, apparently you essentially make it how I do, but instead of an egg, you add 1/4cup milk with 1 teaspoon of apple cider vinegar.
Thank you! I'm loving your videos more and more. You are a very good teacher! GOD BLESS YOU!!!
Thank you so much!! I'm so glad you are enjoying them!
Im so trying this, thanks!
You will be so happy you did!!
Thank you,I love mayo, I'm on it😊
You're welcome 😊!!
In culinary school, we only used the egg yolk, not the whites. We were taught that was because the protein in the egg whites would go bad very quickly and also gave the mayo a "gummy" consistency.
We absolutely love the consistency, but that's interesting info. I also have no worries about it going bad because we use eggs fresh from our chickens.
The mayo looks GREAT but do you now how to make it without egg? I know, I know, but we don't eat raw egg. I buy vegan mayo but it isn't the same...
While I've not personally tried it, apparently you essentially make it how I do, but instead of an egg, you add 1/4cup milk with 1 teaspoon of apple cider vinegar.
I'll give that a go. I suppose the milk should be room temp. Thank you!@@TheHomesteadingHousewife
@suzyvance7328 you're welcome 😊 if you remember, let me know how it turns out! I'm curious