Did you know I shoot and edit my videos all by myself? True story. They’d probably look better if I didn’t, but I still want you to clap for me.
Among the magic skills I acquired in culinary school—turning sugar into caramel, turning bones into broth—turning eggs into mayonnaise has got to be one of my favorites. Yes, I have both Hellmann’s and Kewpie in my fridge, and yes, I can find a dozen reasons to make it from scratch.
Mayonnaise is an emulsion of eggs and oil. One egg yolk can absorb about 1 1/2 cups of oil. The thickness can be adjusted by adding liquids to thin it (water, vinegar, lemon juice), or by increasing the amount of oil.
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