I've just got back from France, where I had only limited internet access. It was refreshing.
One thing I learned was that I could get away with breaking an apparently important rule when making mayonnaise (previous entries here and here). All the ingredients for the sauce, Harold McGee says, should be at room temperature. But a batch of my mayonnaise went wrong; and I had to make do with a couple of eggs from the fridge. They did the job fine.
The problem, when I mess up mayonnaise, is not that I split the sauce, but that I produce a runny yellow liquid. I amalgamate the oil with the egg yolk, but don't allow it to thicken too before adding the next drops. Once you've made that mistake, you cannot get the mixture to thicken no matter how vigorously you beat it.
One thing I learned was that I could get away with breaking an apparently important rule when making mayonnaise (previous entries here and here). All the ingredients for the sauce, Harold McGee says, should be at room temperature. But a batch of my mayonnaise went wrong; and I had to make do with a couple of eggs from the fridge. They did the job fine.
The problem, when I mess up mayonnaise, is not that I split the sauce, but that I produce a runny yellow liquid. I amalgamate the oil with the egg yolk, but don't allow it to thicken too before adding the next drops. Once you've made that mistake, you cannot get the mixture to thicken no matter how vigorously you beat it.
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