Mayo part the second

The poached salmon, with cilantro and scallions, the latter growing in the kitchen from those roots I planted, went like this.

The mayo on it tasted okay but wasn't what I was looking for. It had mixed like this.

Not the plan. Incidentally I was a bit concerned about using a raw egg, but found that the acid lemon juice actually cooks it without heat, so I calmed down about that.

I was quite downhearted about the mayo situation, though it tasted okay, part of the mayo taste is the texture, creamy with a bite.

So in the afternoon I watched a couple of videos and realized two things. One was that I'd mixed too hastily, not waiting long enough before raising the blender up the container, and the other that a bit of fermented ingredient could help.

So I took it out of the fridge, without warming, added half a tsp of yogurt, and blended again. Magic!

Whereupon I made egg salad to celebrate. And found it tasted much better with this texture.

Quite a few people find they don't get it to emulsify, and I think the blending method is critical. 

Raise the blender too fast, even when you think it's slow, and it won't work. Keeping the blender at the bottom of the mixture, running until you see emulsion happening, is the trick. Ta-dah.

I have now joined the ranks of people who say oh, it's so easy! Easy when you know how.

And on that triumph I continue what people call my hearing journey today. I'm consulting the audiologist about hearing aids. So we'll see if it works like mayo -- learning in stages.

Happy day, everyone, I hope your learning goes smoothly. Another mayo reference, she's getting obsessed here.

Late breaking news: James by Percival Everett, the audio book, has finally arrived for me. Now I'll see what it's all about.