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Alma Lach

Mayonnaise Information

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Curdled Mayonnaise. See note on how to cure curdled Hollandaise.

Failures in making Mayonnaise are attributable chiefly to two factors: (a) using cold ingredients, and (b) adding the oil too fast.

Oil. The oil may be olive oil, other vegetable oil, a blend of these two, or blends of different olive oils. Experiment until you find what you like. I use a mixture of Italian and French olive oils and Spanish when available.

Egg yolks. Rule of thumb: 1 yolk will absorb about 6 tablespoons oil, but 3 yolks will absorb about 1Β½ cups. Safety in numbers.

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