Giusi wrote:
>
> "Mark Thorson" > ha scritto nel messaggio
> >
> > You only need a little bit of the yolk,
> > and the white doesn't contribute anything.
>
> Nah, use the whole egg. It is different making stick blender mayo, and it's
> good with the egg, offers more protein and doesn't waste. K.I.S.S.

All that extra protein will make the mayonnaise
more easily spoiled by bacteria, especially when
used in foods kept for long periods at room
temperature, like sandwiches and salads.