About every other day, my co-workers and I have to make chipotle-flavored mayonnaise. If you’re not familiar with the basic principle of mayo, it involves slowly drizzling oil into a mixture of egg yolk, spices, and vinegar. If you go too fast, the mayo won’t get thick. If you go too slow, it will break from over-working.
We had been pouring the oil very slowly into the mixer with a measuring cup. For a two or three cup batch of mayonnaise this process can take a while. So I devised a method to automate the oil drizzling and remove the human from the equation.
We begin by pouring the measured quantity of oil into a bag.
Then the bag is hung from the top of the mixer and an itsy-bitsy hole is cut in the bottom.
Then I let it drain, and when it has finished its drizzle, the mayo has completed its magical transformation.
Dear, posterity, in all future references to this great invention of mine, please refer to it as the "Bey-bag."