Name: 50人がマヨネーズの手作りに挑戦。| VOGUE JAPAN (50人がマヨネーズの手作りに挑戦。| VOGUE JAPAN)
Uploaded: 2021-01-14T11:20:45.000Z
Duration: 6 min 23 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

I'm gonna make Manning's, uh, make men is what sort of what?

Just go to the supermarket like regular people.

So today we're gonna make Manny's did not know Manny's was made of these things.

So I'm just throwing everything in there and Frankel a miracle.

This oil and I'm just gonna makes it necks smells awful.

But why isn't it Whatever his managers have to set?

I wonder if you feel like there should be more ingredients.

My mom, when she's use this like I taught you nothing.

Sometimes it's all about just having fun.

Looks like something that could, like secure I am way getting the creme de la creme thing Better turn to mayonnaise.

This is a mason jar with a little device.

I guess that's this, officially, is a fail me and A It's like the residue of, like an alien egg.

But I think it's on its way to being right all about this.

I'm just gonna whisk in a little bit of this oil at a little bit here at a time.

Whisk for your life like don't let a trick you because you will add a bunch of oil and and then it's gonna split, and then you're gonna cry yourself to see creating phone.

If you really want to impress someone to make mayonnaise, we're going to make an emulsion, and this is one of the fundamental culinary skills that you need in the kitchen.

The egg yolk is our primary emulsifier here.

That means it's the thing that's going to hold the two things that don't like to go together together in this case, the two things that don't like each other, our oil and vinegar.

We have vinegar both in the form of just plain old white vinegar, but we also have lemon juice, which in the kitchen behaves just like vinegar does because they're both sitting when you're making your man is it actually doesn't really matter because they function the same way.

I'm gonna use a little bit of lemon juice today, mixed the egg yolk and the vinegar together.

And what I'm looking for is this to start to get a little bit foamy.

Alright, and we're looking for this to be pretty liquidy at this point.

The thing that makes mayonnaise thick is the oil content.

I'm just going to start adding the oil and just one or two drops at a time.

You want to keep this moving throughout the entire process, make sure that it's really, really, really well mixed in before I add anymore.

So one of the visual indicators to me that I'm making my mayonnaise correctly is that the color is changing consistently, getting a little bit later.

Agitation is key here because the smaller the bubbles of oil in the mixture, the easier it's going to be for them Toe hang onto that egg yolk.

So if I keep it moving, I really break up the oil in the process.

Then I can start increasing the speed in which I add the oil.

I'm starting to get little ribbons meeting that when I pull the whisked back and forth, it kind of leaves streaks behind in it.

And that shows me that this is starting to thicken up no matter what.

I'm not stopping, whisking during the process.

Sometimes my ball likes to get away from me a little bit.

One good trick is to just take a kitchen towel and just place it under the bull, and this is going to prevent the sliding.

You can see my bowl isn't moving around as much anymore.

I'm doing this by hand because I think it's important to see the demonstration of the process.

But any tool that agitates quickly, like a blender, a whisk, a mixer were actually really great for making mayonnaise.

However, it is possible to over mix the mayonnaise early on and cause it to separate.

So you just want to be careful that you're still adding that oil nice and slowly, regardless of what tool your using.

Now we can see this is really coming together.

In fact, it kind of can almost stand up on its own, so we're gonna keep going until it's no longer dripping off the whisk.

It doesn't drip away from the whisk, so the last thing that you would want to do is just adjust your seasoning.

Make sure that you add a little bit of salt if you want.

The process here really requires a lot of patients.

If you are finding that you're having a problem where you're ending up with thin mixture, where the oil in the vinegar separating away from each other, you're probably just rushing it.

Really go slowly with adding that oil and and you'll be guaranteed much more likely success.

That is our homemade mayonnaise mayo, my mini me, a coil soup egg mess.