{"id":1092,"date":"2016-01-01T13:07:01","date_gmt":"2016-01-01T13:07:01","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1092"},"modified":"2016-01-26T16:59:28","modified_gmt":"2016-01-26T16:59:28","slug":"mayonnaise","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1092","title":{"rendered":"Mayonnaise"},"content":{"rendered":"
\n
Mayonnaise<\/div>\n
<\/div>\n
Recipe Type<\/span>: Sauce<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Germaine<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 3 egg yolks<\/li>\n
  • salt and Cayenne pepper<\/li>\n
  • 2 tsp. Dijon mustard<\/li>\n
  • 2 cups (5 dl.) oil<\/li>\n
  • 4 tbsp. wine vinegar<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. All ingredients must be at room temperature.<\/li>\n
    2. In a bowl, warmed with hot water if room is too cold, beat the yolks, salt, pepper, 2 of the 4 tbsp. of vinegar and the mustard with a wire whisk or electric beaters.<\/li>\n
    3. Add the oil, drop by drop, at first and as the mayonnaise thickens, add it faster.<\/li>\n
    4. When all the oil has been added and well incorporated, taste for additional seasonings (lemon may be added for taste).<\/li>\n
    5. To make sauce more resistant to curdling, add at the end the other 2 tablespoons of boiling vinegar.<\/li>\n
    6. Mayonnaise is best stored in a covered bowl at room temperature.<\/li>\n
    7. If mayonnaise curdles during the beating or after it is made due to the ingredients being too cold or pouring the oil too fast, it can be resuscitated.<\/li>\n
    8. Put a tablespoon of boiling vinegar in a bowl with 1 tablespoon of the curdled sauce, and beat, adding drop by drop, instead of the oil, the curdled mayonnaise.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.4.3177<\/div>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Cold, Emulsified Sauce<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-1092","post","type-post","status-publish","format-standard","hentry","category-abcs","course-sauce","cuisine-french"],"yoast_head":"\nMayonnaise - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1092\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mayonnaise - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"Cold, Emulsified Sauce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/columbinekitchen.com\/?p=1092\" \/>\n<meta property=\"og:site_name\" content=\"Columbine Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-01T13:07:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-01-26T16:59:28+00:00\" \/>\n<meta name=\"author\" content=\"Germaine Allegrina Sharretts\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Germaine Allegrina Sharretts\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/columbinekitchen.com\/?p=1092\",\"url\":\"https:\/\/columbinekitchen.com\/?p=1092\",\"name\":\"Mayonnaise - 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