For the tips on making homemade mayonnaise, I would skip all of what this article says and just use an immersion blender to simplify things. I don’t have to wait for my ingredients to come to room temperature and the blending cup it comes with has the measurements etched on the side so I know how much oil I’ve added. I’ve never had a problem and it takes about 2 minutes or less this way. Also, rather than using it to toast a grilled sandwich, I’d rather dip my grilled cheese sandwich (grilled with butter) in garlic mayonnaise.
For the tips on making homemade mayonnaise, I would skip all of what this article says and just use an immersion blender to simplify things. I don’t have to wait for my ingredients to come to room temperature and the blending cup it comes with has the measurements etched on the side so I know how much oil I’ve added. I’ve never had a problem and it takes about 2 minutes or less this way. Also, rather than using it to toast a grilled sandwich, I’d rather dip my grilled cheese sandwich (grilled with butter) in garlic mayonnaise.
Yep, do it the Kenji way.
Give it a zip with an immersion blender starting from the bottom and raise as the mayo starts to come together.