The Cook wrote:
> On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> > wrote:
>
>> In article >,
>> "Giusi" > wrote:
>>
>>> "Melba's Jammin'" > ha scritto nel messaggio
>>> I've been a little disappointed with the
>>>> flavor of the stuff I make with one egg and 1 cup oil and lime juice.
>>>> FWIW.
>>>> -Barb, from Bayeux.
>>> But that's just the base, Barb! You can add any kind of seasonings you
>>> please. I add a bit of garlic and paprika when making it for lobster, for
>>> ex. Tarragon is for chicken salad. Someone mentioned dill for salmon.
>>
>> Yes, yes, of course. My point was that I was given this recipe by a
>> Frenchman and it was much lighter on oil than what I've done before.
>> I'm eager to make it his way at least one time.
>
> Julia Child in "The Way to Cook" says that and egg yolk can only
> absorb about 2/3 cup of oil.

I'm going to try 2/3 cup for the next batch. I have to make some deviled
eggs in a couple of weeks for a party and I'm going to do them up with
the stick blender mayo. I'll season the mayo instead of the egg mixture.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life