How To Make Mayonnaise
如何做出美乃滋
Mayonnaise, but don't be scared of making it. Basically, all it is, is the multiplication of raw egg yolks and groundnut oil. Groundnut oil, because it's the neutral oil. It's not flavored.
美乃滋，別害怕做它。基本上，它全部不過就是生蛋黃和花生油加乘的成果。花生油，因為它是中性的油。它是沒有調味的。
Three egg yolks. A tea spoon of English mustard. And the mustard gives the mayonnaise a little bit of heat.
三顆蛋黃。一茶匙的英國黃芥末醬。黃芥末醬會給美乃滋些許辣度。
Now, lid on, if you don't have a mixer, you can whisk it by hand. This is a lot quicker. While you mix it, this is where is really important that we add the oil slowly. The first thirty seconds of making mayonnaise is most crucial, slowly with the oil. That stops it from splitting.
現在，蓋上蓋子，如果你沒有攪拌機，你可以用手攪拌。這個可快得多了。當你攪拌的時候，很重要的是我們要慢慢地把油加進去。做美乃滋一開始的三十秒是最關鍵的，慢慢倒入油。那會防止它油水分離。
This is three hundred mls of groundnut oil. Drizzle it into the eggs. You never season mayonnaise until the end. When you season it to begin with, it destroys the egg yolks.
這是三百毫升的花生油。一點一滴地倒進蛋裡。到收尾之前你都不必替美乃滋調味。如果你一開始就調味，會毀了蛋黃。
Now we can add the oil a little bit quicker. You can just hear that sound...right goes from liquid to really nice thick mayonnaise.
現在我們倒油可以倒快一些。你可以聽到那個聲音...正從液體變成非常美味濃厚的美乃滋。
Now, season it. Salt, pepper, fresh lemon juice. That gives it a really nice sort of zesty freshness, makes it exuberant. And then just a quick blast.
現在，調味。鹽、胡椒、新鮮的檸檬汁。這給它很棒的一種風味絕佳的爽口度，讓它變得豐富。接著就給它個高速攪拌。
And what we are looking for is this really nice, soft, creamy, textured mayonnaise. Beautiful! Look fantastic and taste delicious. Right, keep it in the fridge.
而我們期待的就是這非常美味、柔和、奶油般的，有質地的美乃滋。美極了!看起來迷人，吃起來美味。好吧，保存在冰箱裡。
