The mayonnaise It is one of the most consumed sauces in Spanish homes and that is practically not a dish with which it does not combine. Now, although the process may seem of the simplest, surely on more than one occasion you have cut the mayonnaise and you have had to start over. What are we doing wrong?
Luckily, Dani Garcíaone of the Malaga chefs with more international projection and with three Michelin stars behind him, clarifies on his social networks the step by step he performs in his restaurants to get a delicious mayonnaise and that is always at his perfect point. The secret? One has to Control temperature, oil and acidity.
The trick that makes the difference
The first trick that Dani García tells us is that Eggs should be at room temperature. It is a step of great importance, since if we use them freshly taken from the fridge, the contrast to the oil temperature can cause the emulsion to fail and, therefore, the mayonnaise is cut.
As for the oil, its proportions with the egg are also important. In this case, the chef advises us to be a 20% egg and 80% oil. Thus we will ensure that the sauce has the perfect consistency.
And the vinegar? You may ask yourself this same question and the truth is that you have an explanation. With just a splash, as Garcia explains, we prevent the mayonnaise from being cut, since the acidity of vinegar helps stabilize the emulsion.
Without a doubt, three essential steps that, if you did not know, you will start implementing.
The step by step for a perfect mayonnaise
Ingredients:
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