"Mark Thorson" > ha scritto nel messaggio
> Giusi wrote:
>> > 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.

Sorry, I don't believe it, and who leaves things sitting around these days
anyway?