Como recuperar una mayonesa cortada, Secretos, Consejos y Técnicas. Clase de cocina

Hello friends welcome once again to our cooking channel I'm Chef Jorge Fernández Prendes and today I'm going to show you how to recover a mayonnaise breaks often when making mayonnaise it can break what does this mean that the emulsion will not be formed properly Therefore many people throw away all this liquid thinking it won't be useful to us however it's very easy and quick to recover it and achieve A good mayonnaise with that diluted liquid I posted a video a few days ago ow to make homemade mayonnaise some subscribers have asked me to make it for them A video on how to recover a broken mayonnaise and this is the reason why we are Here now doing it without further ado I'm going to cut a mayonnaise to show you how We will get it back we already have this poorly made mayonnaise it's a mayonnaise tha It is cut off in the case of the mix when I do it if air enters the Mayonnaise will then be cut which is one of the issues I explain in the The video is past however there are many reasons why it may be cut another one is that the elements are not all at room temperature To make a good mayonnaise we must have all the ingredients at room temperature another issue that may arise is the Contamination that the container or utensil we use to make it may have if there is any type of contamination then this ca cause the emulsion not to form however the most important factors and e most common way to cut mayonnaise is precisely by adding it to the It's time to add the oil if we add too much oil all at once the Mayonnaise is going to be cut which was one of the things I did on purpose This is to cut it this is because if the mixing speed is slower than the amount of oil entering it will not allow adhesion between molecules to emulsify therefore this is one of the fundamental issues the other is the speed of beating if you do We make it very fast or very slow we don't do it in a constant motion This can also cause the mayonnaise to break another of the causes tha It can cut a mayonnaise and especially if we do it with a mixer or blender is the The stirring speed and not being constant stopping at certain intervals and at the same time adding oil can also cause this It is said that in popular legends there are also some questions about the cutting of mayonnaise in women and they say that Popular belief because scientifically it is obviously not proven that when they have their period they cannot or should not do mayoresses on the other hand when they say the popular legends that when men are in a bad mood or are really angry then We can also end up cutting the mayonnaise but this is not really proven all these are elements we must consider for a good one Our mayonnaise production but anyway if for any reason our mayonnaise runs out then we will see that there are four available ways to recover them the first one we have here is with the whole egg with the whole egg including the white this white tha It has albumin it has a large amount of protein and that is also something watery Then it will help us make the emulsion however when we use the whole egg we will have to use more oil therefore the The amount of mayonnaise we use will increase so we need to keep that in mind if no It's okay to have a little more mayonnaise after all it's one of the ways to do it We can use it the other way the other method is with the yolk of the egg this is Very good I highly recommend it in fact it's the one I'm going to show however Okay here you can slightly change the color it will look a bit more yellow so I recommend doing it this way if it doesn't bother us too much color make the French mayonnaise or French sauce which is also called that by adding a little mustard to our sauce Mayonnaise to obviously combine this color of the mustard the other way we have is with a little milk both the milk as the fourth form which is water will give us a semi-aqueous substance milk has a advantage over water is that it contains proteins especially casein Casein will help us emulsify better so we will get better recovery of the mayonnaise water is also very Good however both of us must warm them up this is important So that the molecules can then come together and help us well it's always extremely important not to throw away these mayonnaises because many many Sometimes here it will cause a loss and obviously in the economic part we will have a loss I really don't have a preference for any of the four ways to recover the mayonnaise it's really good and will depend a lot on what we have on hand and the quality we want obviously if no We have a lot of material to choose from we will take the water but if we want it to be enriched and approximately the amount we had planned then it will be the one egg yolk if we can stretch a bit more then we will use what is available It is the whole egg and if we want it to be more nutritious well with mil It will be very good I will choose the egg yolk as I had mentioned to you First we will break the egg yolk and start mixing and beating it But let's start adding our chopped mayonnaise little by little and keep emulsifying we'll see that the movement of my balloon whisk goes Mix all the chopped mayonnaise in one motion We will observe how it is being made the emulsion is already being formed it can be seen The denser it becomes it is important to gradually add the chopped mayonnaise in a thin stream then with regular movements Continuing to emulsify we can see the texture that gradually takes shape mayonnaise we already see the sauce almost done all that's left is to finish adding the ingredients We've added every last drop of chopped mayonnaise and we can see how well we've recovered our mayonnaise for nothing at all We have to throw it away it's a matter of recovery it's really about not wasting food and resources as we can see It has a more yellowish color than the normally white it is Mayonnaise so I'm going to add a little bit of mustard to it for better flavor Among other things having a mustard sorry a mayonnaise different from the one we made in the previous video this one is a French-style mayonnaise or a French mayonnaise we mix well to maintain the emulsion the mustard as well I mean to tell you that it's an excellent emulsifier and if we start from a We can also make a nice mayonnaise with it that really doesn't separate No don't cut us since it will help the emulsion as well as by hand Because I did it by hand and especially in the crystal bowl so it would go smoothly Seeing the whole process we can do it in a blender or a mixer even that We can make it in a more artisanal way using a mortar any of the forms Good we always have to keep in mind all the tips I've given you if You like what we do and really value our work subscribe don 't forget to click the bell so you don't miss any of them Our videos as always has been a pleasure sharing cuisine with you see you next time goodbye