18 replies to this topic

[kejohe]

Hi Connie! I have never tried making mayo using a whole egg, I was taught by my chef/professors that it wouldn't work because of the albumin in the whites being a different consistancy than the yolk. However, I have found them to be wrong an a few other issues as well, though not tt many. It sounds more like a salad dressing mix because you talk about getting the "air" in the mixture. The yolk method emulsifies the oil and the yolk without air, so it's really easy for first time mayo makers, because you don't need the speed of a mixer, you can just use a whisk if you want.

The only thing I want to mention for everyone elses benifit, is that when using egg yolks, like in my recipe, it is essential to add the lemon juice or other acid (such as vinegar or wine, or a combination) at the begining. It is necessary to denature the protiens so that they become able to emulsify with the oil. I think when you use the egg with the white, the whites do the work of emulsification, so you can get away with adding it later, if you mixter if fast enough, but I don't know how that would stand up over time, or if it would begin to separate. Connie could probably answer that question. Also, drizzle in the oil slowly, so the eggs have a chance to blend well.

Good Luck all!

[Connie R-E]

It works great for me, probably because I was never taught... Kinda a happy blunder (You should see how I make a cheese sauce!! )
The mayo doesn't seperate, lasts for days, but you do need a high speed hand mixer.

Thanks for all your input!

Connie

[S_EBarr]

Thanks for all the replies!

Beth