aem > wrote in
:

> On Jun 6, 8:42*pm, isw > wrote:
>> 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
>> > >> messagg
> io
>> > >> I've been a little disappointed with the
>> > >> > flavor of the stuff I make with one egg and 1 cup oil and lime
>> > >> > juic
> e.
>> > >> > 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
>> > >> lobst
> er, for
>> > >> ex. *Tarragon is for chicken salad. *Someone mentioned dill for
>> > >> s
> almon.
>>
>> > >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.
>>
> True, but he's talking about the emulsifying ability of an egg yolk.
> He doesn't suggest that a good mayonnaise can be produced with a huge
> quantity of oil. And the emulsion won't be stable for long. So,
> about a cup of oil to an egg yolk is still a good starting point for
> mayonnaise. Note that McGee and Russ Parsons both endorse the room
> temperature requirement for the yolk and the oil. It reduces surface
> tension and facilitates the binding/emulsifying. -aem
>

with a stick blender I've had no trouble using fridge cold eggs in fact
I've never used room temp eggs, I can't wait that long. When I want mayo,
I want mayo... not an hour or so later.

Maybe with a food processor where you have to drizzle in the oil; a room
temp egg is critical to emulsification. I've seen mayo recipes calling
for 1 egg and 1 yolk to a cup of oil. Plus the other stuff...lemon/lime
juice, mustard, minced garlic etc...

But even the eggless mayos (Alio I could have the name wrong) that use a
potato instead of the egg have garlic. So I always add garlic to my mayo.
Hell unless it is a dessert I add garlic to most things.

--

The house of the burning beet-Alan