In article >,
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.

Harold McGee in "On Food and Cooking" says "Though cookbooks often say
that the ratio of oil to egg yolk is critical, that one egg can only
emulsify a half-cup or a cup of oil, this just isn't true. A single yolk
can emulsify a dozen cups of oil or more. What is critical is the ratio
of oil to water; there must be enough of the continuous phase for the
growing population of oil droplets to fit into."

He also says that some types of olive oil don't produce stable
mayonnaises.

Isaac