| ||
Wed 2024-11-20
Tue 2024-11-19
Mon 2024-11-18
Sun 2024-11-17
Love, Acceptance, and Screeching Modems Sat 2024-11-16
Fri 2024-11-15
Search
Archives
2023
12 11 10 09 08 07 06 05 04 03 02 01
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
One good site
MDN
Nelson Minar
Blog licensed under a Creative Commons License
|
Mayonnaise, the hydrogen of
condiments, is pretty freaky stuff. It's an
emulsion,
one liquid suspended in another. It's basically
a cup of oil
suspend as tiny droplets in a few tablespoons of lemon juice
and egg. That sounds backwards, but lecithin is a powerful emulsifying
agent. Mustard helps emulsify, too.
Commercial mayonnaise is pretty good but homemade is supposed to be easy and better. I tried last night with a simple recipe and it didn't go so well. The first attempt was going perfectly up until I added the last bit of oil at which point the sauce broke. You go from having a silky suspension of oil in egg to chunky, greasy mess of egg suspended in oil. The second attempt was better but I got the flavouring wrong. All told it took me an hour. I can't imagine what it'd be like with a hand whisk. |
|
