@communekitchensg: The magic of mayonnaise with Rhea @mrssaldos ✨ Did you know? Mayonnaise is an emulsion — it’s what happens when you force oil and water (two things that normally repel each other) to come together. This is possible thanks to lecithin, a natural emulsifier found in egg yolks. The secret? Add the oil SLOWLY, drop by drop, while whisking like your life depends on it. Too fast, and the whole thing splits. Slow and steady, and you get that velvety, luscious mayo. ⸻ 🥚 Here’s the recipe we used: ✨ Basic Mayonnaise: • 1 large egg yolk • 1 tbsp Dijon mustard • 1 tbsp lemon juice or apple cider vinegar • ¼ tsp salt • ¾ to 1 cup neutral oil (like canola, sunflower, or grapeseed) 👉 Method: 1. Whisk egg yolk, mustard, lemon juice/vinegar, and salt in a bowl. 2. Add oil slowly, drop by drop, whisking constantly to start the emulsion. 3. Once it thickens, add the rest of the oil in a steady stream. 4. Adjust with salt, mustard, or lemon to taste. ⸻ 🍋 And it doesn’t stop there — we turned this mayo into 5 incredible sauces: • Aioli: Add 1–2 tbsp minced garlic. • Caesar Dressing: Add 1 tbsp garlic, 2 tbsp anchovies, 1 tsp Worcestershire, 1 tsp Tabasco, and 1 tbsp olive oil. • Remoulade: Add 2 tsp Dijon, 1 tsp Tabasco, 1 tsp garlic, ½ tsp paprika, 1 tsp scallions, pinch of cayenne & onion powder. • Tartar: Add 1 cup chopped dill pickles, 1 tbsp dill, 1 tsp sugar, 1 tbsp chopped red onion. • Honey Miso Soy: Add 2 tbsp honey, 2 tbsp soy sauce, 1½ tsp white miso. ⸻ 🍟 Perfect Pairings: French fries, pan-seared salmon, pan-fried chicken… or honestly, anything! ⸻ 💡 Big shoutout to the inspiring women at TP who whisked, laughed, and nailed the science of mayo together. What a fantastic day of learning, laughing, and (of course) eating. ⸻ #CookingIsScience #WomenInFood #TPWomen #CommuneKitchen #CommuneKitchenSG #KitchenMagic #HomemadeMayo #MindBodySoul #CookingClassSG #FoodWithLove #foodscience

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Friday 27 June 2025 10:37:34 GMT