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How do you prepare small amounts of mayonnaise?

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How do you prepare small amounts of mayonnaise?

pass | Nov 5, 2009 11:44 AM

Hello all,

I love making fresh mayonnaise and similar egg emulsion based salad dressings, but at a minimum they all produce too much for me to use before they start to go bad.

How do you avoid making so much mayo for just yourself to use? I have recipes reduced to one egg yoke but they still produce too much (like +1 cup approx.). How can I reduce the yield? Use half an egg yoke or just use a full yoke but less oil (does that work)?

It maybe a silly question but I avoid making these types of dressings because I waste so much oil in doing so...

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