We are out of mayonnaise, so she is making mayonnaise for her sandwich.
Two eggs.
A nice glop of a mustard of your choice, I used Dijon.
Turn on the food processor for 10 seconds to mix that together.
Add a little oil, you can use any kind but make sure the flavor is one you like (or just a flavorless oil) because it will come out in the Mayo.
Turn on processor for 10 secs - keep adding oil slowly until it becomes thick and white.
The key to this is adding the oil slowly to really allow the emulisification to take place.
Congrats, now you're a jew.
You can add some red colouring in the mix for that extra zip.
I think they prefer period blood.
Mayo is a oil emulsion sauce.
The last picture was taken before the last round in the food processing, the emulsification of the oil is what thickens it up and turns it a creamy off white.
natasha87 said:that looks like oily custard
Custard is made the same way except butter is used as the emulsifier.
In this sense Mayo literally is oily custard. Or, maybe custard is buttery mayo?
Objection your honor but Alice is not a Jew she is just greedy
>mayonnaise.
We are out of mayonnaise, so she is making mayonnaise for her sandwich.
wait wat..i thought u guys were fully stocked up?