Advertisement
Mayonnaise
- Makes
¾ to 1 cup
mayonnaise - Difficulty
Easy
Published 2011
Surely one of the greatest examples of using the egg as a tool is its potential to change the texture of oil. With some vigorous agitation, you can transform clear, flavorless, fluid cooking oil into a rich, thick, creamy sauce. The key to making this happen is water (or some sort of water-based liquid, such as lemon juice) and a molecule called lecithin, abundant in egg yolk. When, with a whisk or a blade, you break the oil into countless infinitesimal orbs to create a mayonnaise, the reas
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe