Home Cooking

Mayonnaise Olive Oil

EVOO v.s. Regular Olive Oil- for Making Mayo?

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EVOO v.s. Regular Olive Oil- for Making Mayo?

opinionatedchef | Oct 12, 2012 05:58 PM

Over on the Boston board there is a discussion about this. Some insist that EVOO can make mayo emulsifying much trickier; others disagree. I found this web mention but it doesn't say EVOO affects the emulsifying of the mayo, only how it acts after it is chilled. Chemists and other knowledgeable CHs out there?
Thnx.
http://whatscookingamerica.net/Sauces...

http://chowhound.chow.com/topics/872981

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