Mayonnaise

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Preparation info
  • For

    4

    Portions
    • Difficulty

      Easy

Appears in

By Shaun Hill

Published 2000

  • About

The Californian food scientist Harold McGee, author of On Food and Cooking and, to my mind, as influential a writer as Elizabeth David, has experimented on mayonnaise to discover just how much oil and egg yolk can emulsify. The answer was