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Old 05-22-2013, 12:14 PM   #11
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Originally Posted by Aunt Bea View Post
Sounds nice!

How long will this keep under refrigeration?
As there is an egg in it, I would not keep this more than 1 or 2 days in the fridge...
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Old 05-22-2013, 12:16 PM   #12
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Originally Posted by pacanis View Post
I'm pretty sure he is listing all that can be used, either a bowl, a food processor... but the terms he uses are not always correct for us English speaking types. His recipes have been like that, which haven't really confused anyone else here until now.

If I was making this I would probably use a bowl with my stick blender and the whisk attachment

Thanks for the recipe. I always wanted to try making my own mayo.
Thanks Pacanis. My english has to improve a bit, and, when some words are wrong or not precise please do not hesitate to tell me ;)
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Old 05-22-2013, 12:42 PM   #13
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Originally Posted by frenchguycooking View Post
As there is an egg in it, I would not keep this more than 1 or 2 days in the fridge...
Thanks for the reply!

I usually go by the three day rule.

I was was just checking to see if French eggs were different than American eggs!
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Old 05-22-2013, 01:15 PM   #14
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Originally Posted by bethzaring View Post
If you watch his video, you will see that he has a whisk attachment for his food processor.

Never seen one of them before ....
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Old 05-22-2013, 01:18 PM   #15
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I've had no problem keeping homemade mayo in the fridge for up to a week. If you want to help prevent it from separating, add about a teaspoon of water the same time you add the mustard, and before the oil. For whatever reason, it creates a more stable emulsion. The acid in the vinegar (or lemon juice) also lowers the pH and preserves freshness.
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Old 05-22-2013, 03:41 PM   #16
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Never seen one of them before ....
he has kindly provided a link to all his videos at the bottom of each of his posts
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Old 05-22-2013, 03:59 PM   #17
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he has kindly provided a link to all his videos at the bottom of each of his posts
yes. i dont usually watch links when i already know how to do something. but it was nicely done.

i was just responding to his list which said whisk not whisk attachment.
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Old 05-22-2013, 05:25 PM   #18
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Originally Posted by frenchguycooking View Post
Thanks Pacanis. My english has to improve a bit, and, when some words are wrong or not precise please do not hesitate to tell me ;)
No problems at all here. You cooking terms are better than mine
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Old 05-22-2013, 10:05 PM   #19
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Yes, your English is excellent! I would guess that very few if any members here could do a vice versa at a French cooking website. So Cudos!!!

Sometimes specific terms are hard to translate correctly.
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Old 05-22-2013, 11:47 PM   #20
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So Cudos!!!
*kudos
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mayonnaise, recipe

Mayonnaise Hello Cookers ! Here's a recipe of the Classic Mayonnaise Sauce. I tried to make it simple, so that it is easy to reproduce. As always , your feedback is really appreciated ;) Ingredients ---------------- - Oil, ground oil or canola oil (just a simple one) - 1 egg - salt - Vinegar ( I use red wine vinegar because I like it because it would make more sense to use white wine vinegar ! lol ! ) - Mustard Kitchenware ------------------ - Food processor - A whisk - Tea spoon - Small bowl Instructions ----------------- - Separate the egg yolk from the egg white - Put the yolk in the food processor - Add one teaspoon of mustard - Add a pinch of salt - Add a drop of oil - Start whisking - Very Slowly add the rest of oil - Add a drop of vinegar - too firm ? add more vinegar - too runny ? add more oil - pinch of salt at the end could be nice - texture : it should not fall off a spoon Et voila ! Simple yet uber cool recipe to make this very classic sauce. It goes really well with many things ... You'll just have to try it. Shrimp and seafood are my favorites with it. Hope you like it ! 3 stars 1 reviews
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