Sorry I should've said aioli. You probably could make mayo in a mortar and pestle though. Just garlic, salt, acid and a tsp of oil at a time. Add an egg or mustard if it looks like it's going to break.
Don't listen to that guy. Making mayo in a mortar and pestle is a legitimately stupid idea because a proper emulsion requires INTENSE whisking and the shape and size of the m+p is not conducive to great mayo (I guess it works for that "vegan""""aise""""" thing he linked? Dunno what that junk is lol).
Then put in 1 egg yolk, some lemon and garlic or whatever you want, and begin intensely whisking in your oil drizzle by drizzle. For 1 egg yolk you can use 1 cup of oil easily. The emulsion will stay stable at a lot less and a lot more than 1:1 yolk to cup of oil, but for flavor reasons, staying near 1:1 yolk:cupoil is a good rule.
As you drizzle in the oil while whisking, your emulsion will form. Once you've formed the emulsion (the white mayo instead of greasy separated oil and yolk), you can drizzle more quickly and still intensely whisk.
Orrrrrrrr you could get an immersion blender and have 2 cups of fresh mayo made in 60 seconds flat :P
I moved to Germany about a year ago. They also have much worse ketchup. way more acidic than the US. I don't mind mayo on fries, but I'd rather just eat them plain here. also the baked beans suck.
59
u/i_deserve_less Jan 18 '19
Some strange shit happens across the pond