>keep adding egg yolk
>doestn work
>keep adding egg yolk
>nothing
>keep adding egg yolk
>nothing
>add another one
>nope
>maybe this last one
>it worked!

now there is too much mayo....making mayo is more chaotic and inconsistent than gnocchi or anything else

>>21491317 (OP)
This is how I make my mayo without sneed oils. If anyone is interested. I put just a little bit of olive or avocado oil, a tablespoon maybe.

?
I use 1 yolk, a bit of lemon, a bit of prepared mustard and drizzle in an absolute fucktonne of oil and it works for me. Wonder what differs in our processes for it to work with just one for me and you need to use four.

>>21491317 (OP)
put the yolk in first and then drip the oil in you dumbass

>>21491334
That's not mayonnaise. You ought to be ashamed.

>>21491339
It is in my mind.

>>21491339
>That's not mayonnaise
why?

>>21491334
i did make half of the eggs like that after seeing it on youtube shorts but it tastes like egg salad, i once managed to make regular mayo with just 150ml of olive oil (too little to be noticeable) and 3 egg yolks

>>21491337
thats what i did

if your room temperature is more than 30c this is what will keep happening and the mayo is gonna keep breaking i remember this from an episode of masterchef greece, where the players were out in the summer heat and the mayo kept breaking and noone not even the judges knew why

>>21491353
I do a soft boil so the yolk doesn't harden. It has a little bit of egg salad taste but that's why I put vinegar or lemon to hide some of that.

>>21491317 (OP)
I start with the egg, binder, acid, basically everything but the oil, then I slowly mix in the oil until it's what I want. Unless you know you're going to be needing a shitton then it's best to just do 1 full egg or two yolks and emulsify oil in that until the consistency is right for you, so you don't end up with a bunch trying to get the emulsification going. Stawrting with the eggs means your mayo is always emulsified from the start and it's up to you how far you want to go, instead of playing catch-up.

>>21491336
If you end with the egg instead of starting with it, you're working backwards on what the limit is on what an egg can hold in terms of oil. 1 yolk also holds less oil than one whole egg so if anon is making kewpie-style or something in between kewpie and whole-egg mayo then he will need more eggs for the volume of oil than with full-egg mayo recipes.

>>21491317 (OP)
Mayo is a high tech nanoemulsion.

>>21491351
Because it will not taste like mayonnaise, not have the texture of mayonnaise, not have the utility of mayonnaise and not have them remotely similar macros to mayonnaise IE it's not mayonnaise. It's like asking why scrambled egg with ketchup isn't chakchouka.

>>21491334
That’s egg paste, not mayo. Short-form content is actual retardation.

>>21491394
I didn't see it from the video, I just wanted to show how it looks. But yea short form recipes are a plague and it makes girls and women make shitty meals because they say a 15 sec video. It makes me angry.

>>21491394
short form content is what saved my mayo

>>21491407
Good long-form content would teach you more and you wouldn't have needed a tiktok to remind you to add mustard after the fact.

>>21491317 (OP)
Did you slowly add in the oil, so it properly emulsifies? Also, your hand blender just may not be strong enough to do the job.

What do you do with all that egg white tho? Except meringue. I hate that.

>>21491458
You can either freeze it until you figure out something you actually wanna do with it, add it into your next bake (I beat them to stiff peaks and fold into batters to make fluffier cakes), scramble or omelette (same thing as the batter; beat stuff and fold into already beaten whole eggs, like a souffle), make a souffle, make stock and use it to clarify it, feed it to the dog, use it as egg wash, use it in sausage making or, if it's pasteurised (or you're not concerned about raw egg) add it to your smoothies.
There's also egg white noodles, and white egg drop.

>>21491420
in fact i searched plebbit and they said some bullshit about water content vinegar mustard etc when the simple equation is more egg less oil no matter what any fucking retard online says let me repeat MORE EGG=LESS OIL which is to be expected since the same fucking shit applies to custard and flan

>>21491458
i wanted to make a tiramisu from scratch thats why i decided to make mayo with eggs that were expiring

>>21491527
Wut

>>21491317 (OP)
You're supposed to add the oil slowly. Also don't use the immersion blender method, it often doesn't work and even when it does the emulsion is less stable.

>>21491458
financiers, as extra whites in a scramble or just throw them away. don't think of it as throwing away half the egg, think of it as using only the best part of the egg

>>21491540
MORE EGG=LESS OIL

>>21491527
More dijon means you can do more oil for the eggs you have and get a different texture and flavor so it's not strictly an eggs and oil qeuation. Figure out for yourself how much oil you want for a specific mayo, there' no one best recipe it depends on what you'll be doing with it.

>>21491597
Yes, and?

I hate mustard, and I'm going to try to make this in a food processor. How will I do?

>>21491623
>I hate mustard
ah, vaccinated i see

>>21491623
mustard doesnt play a huge role skip it

>>21491623
You won't really taste it in the amounts that you use it in mayo recipes but if you don't already have a jar of dijon it's not really worth buying one if you won't use the rest.

>>21491684
>Dijon
Ah yes, the famous mustard fields of Dijon. Picrel.
>>21491623
One part mustard seeds, 2 parts decent vinegar, salt. That's all you need for strong mustard. For lighter mustard replace 1 part of vinegar with water and a sip of wine, preferably Chablis. Or get mustard from Beaune or Belgium if you can find them where you live.

>>21491317 (OP)
i make mayo with soft boiled eggs and it works nice

it's one of those foodtuber memes to trick people into wasting a large amount of oil

>>21491966
you saw it on tiktok

>>21491317 (OP)
hey moron. you know you can buy perfect mayo at the store right?

>>21491706
>Ah yes, the famous mustard fields of Dijon. Picrel.
Bitch, I’ll rape your filthy fucking whore face.