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Old 07-12-2013, 09:18 PM   #16
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

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.
I'll judge you by your actions, not what others say about you, I'll judge them by that.
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