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Joe

Yep, I think Cathy nailed it. Residual oil in the bowl may have been the culprit. The emulsion

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Joined: Dec 14, 2005

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Posted to Thread #17314 at 4:48 pm on Dec 31, 2009

is very fragile at first.

Also, all of Julia's recipes call for one whole egg with the yolks when using a machine. And whether using a machine or not, the egg yolks have to be beaten well before any oil is added, so that they thicken a bit on their own.

I hope that helps. Cathy's right--homemade mayo is worth the extra trouble.

Speaking of miracles, aren't cheezz' cucumber sandwiches amazing?


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