#HBC | Nabe
Beneath it all, he had H-cups all along
https://wiki.mafiascum.net/index.php?title=Mayo_Clinic
This recipe is dead simple, so you can just follow along with me at home, okay?
First, set up a medium-sized mixing bowl made of borosilicate glass, and wet a heavy kitchen towel. (We prefer a synthetic blend of materials to best ensure adhesion for the duration of the whisking.) Wrap this towel around the bottom of the bowl -- this will prevent the bowl from wobbling while you whisk. Speaking of, ready your size 4-B stainless steel whisk. You'll need it. If you only have 4-A or lesser, go out and buy a 4-B. And while you're out, do yourself a favour and grab a jar of the store-brand slop they insultingly deem mayonnaise, because you're not ready for the real world, Macaulay. This isn't a game.
... Now that that's all done, let's get a head start on the mise en place.
Ingredients
First, make sure that you have your acids on hand. You can and should measure them out before we begin.
And finally, make sure that you've got an abundance of salt prepared, as we'll be salting this one to taste.
Let me know when you're ready to proceed to the first step!
This recipe is dead simple, so you can just follow along with me at home, okay?
First, set up a medium-sized mixing bowl made of borosilicate glass, and wet a heavy kitchen towel. (We prefer a synthetic blend of materials to best ensure adhesion for the duration of the whisking.) Wrap this towel around the bottom of the bowl -- this will prevent the bowl from wobbling while you whisk. Speaking of, ready your size 4-B stainless steel whisk. You'll need it. If you only have 4-A or lesser, go out and buy a 4-B. And while you're out, do yourself a favour and grab a jar of the store-brand slop they insultingly deem mayonnaise, because you're not ready for the real world, Macaulay. This isn't a game.
... Now that that's all done, let's get a head start on the mise en place.
Ingredients
First, make sure that you have your acids on hand. You can and should measure them out before we begin.
- 1 teaspoon lemon juice (not from concentrate, freshly squeezed if possible, freshly picked if possible)
- 1 teaspoon white wine vinegar (if your wine bowl hasn't picked up a wild acetobacter culture yet, ask your friend for a bottle of theirs)
- 1 teaspoon Dijon mustard (substitute other mustards only at your own peril)
- 2 egg yolks, free-range, farm-fresh, and fancy-free
- 1 cup extra-virgin olive oil, to be added slowly in six 1/6 cup portions so as not to break the delicate emulsion (try if you can to find a recent batch imported from the Valle del Tavo area in the Abruzzo region of Italy, but in a pinch, any old bottle from Abruzzo will do)
- 1 large garlic clove, crushed, allowed to rest 15 minutes for the release of allicin
And finally, make sure that you've got an abundance of salt prepared, as we'll be salting this one to taste.
Let me know when you're ready to proceed to the first step!
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