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Unread 07-12-2013, 10:18 PM   #16
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Join Date: 10-23-10
Location: Sunset City Western Australia
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Eggs are emulsions of fat and water themselves, lecithin and cholesterol being the only emulsifying agents.
Mustard is a good emulsifying agent, so I use some.
White vinegar.
I use yolks, a neutral oil and all in a jug with a stick blender.
2 minutes, nary a hitch.
I use sunflower oil, but if I want EVOO flavour I whisk that in later in a bowl.

Hard water will make a difference Jason.
The only current member banned for life!

My mother always told me to finish whatever I start, and my problem with brisket...
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