Posted 08 April 2004 - 07:34 AM
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!
Son has been gluten-free since December 2001
Posted 08 April 2004 - 02:00 PM
Posted 09 April 2004 - 09:18 AM
The mayo doesn't seperate, lasts for days, but you do need a high speed hand mixer.
Thanks for all your input!
Posted 11 April 2004 - 05:53 PM
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