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Memories of a recent series of classes, where I thought it would be 'fun' to make mayo from scratch

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Joined: Jan 1, 2006


Posted to Thread #17314 at 1:53 am on Dec 30, 2009

Shan't be doing that again, I assure you!! I ended up having more luck using a hand whisk in a large bowl.

You can still use the mocking mixture - trust me, I have, & it has worked. Let it come to room temp again, then start with a couple more egg yolk, room temperature, & make sure they are fresh (I had one batch turn out really runny & I suspect those eggs were not as fresh). Drizzle in your mocking mixture (stir it up first), as if it were just the oil. It 'should' emulsify.

In my classes, I was so stressed out after the super thin batch that my heart was pounding during the remaining classes as I prayed 'please emulsify, please emusify' I ended up making the participants take turns whisking the yolks while someone else drizzled in the oil - that way I could at least blame them if it didn't turn out :)

well-behaved women rarely make history ;)

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