HOW TO: Make MagicalButter Mayo
Once upon a time in an archaic era known as childhood, mayo was best known as the spread that was smeared between two pieces of white bread that mom threw in a brown paper bag and sent you off to school with for #brainfood. And while old habits die hard, everyone seems to be embracing the good ol’ goop these days.
Restaurants and at-home foodies alike are getting increasingly creative with their mayo concoctions. From exotic Thai basil mayo to savory baconnaise to the new restaurant staple of Sriracha mayo, mayonnaise has reinvented itself to become the most in-demand condiment. But listen here, buds, why should we settle for mayo that is just elevated in flavor? Let’s crank the flavor and experience up to an 11 by making magical mayo. What say you, Chef Boyar-deelicious - you down to raise it high?
Using the oil produced from the MagicalButter machine, we can create magical mayo. Use this magical mayo the same way you’d use any other kind - spread it, smear it, dunk it, chug it (all eyes on you crazy challenge junkies out there), sauce it. Mayo is the incredible, edible wunderkind of the condiment family - endless opportunities, powerful and tasty delights. Get ready to start spreadin' MagicalButter Mayo on... well, ev'rythaang!
- 1 egg yolk
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 2 pinches sugar
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
1. In a glass bowl, whisk together the egg yolk, salt, dry mustard and sugar.
2. Combine lemon juice and vinegar in a separate bowl. Pour half of this into the yolk mixture made in step 1 and whisk thoroughly.
3. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a wee bit!) and increase the oil flow to a constant and thin stream. Once half of the oil is in add the rest of the lemon juice mixture.4. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.