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Old 07-13-2013, 05:18 AM   #17
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Join Date: 03-15-13
Location: Beaufort, NC

I use only yolks (no whites), since they have all the lecithin. And I use a yolk for every half cup of oil, more than most yolk recipes call for, which I think makes it thicker. Like bucaneer I use a little mustard powder, since that's an aid to emulsification. Greater thickness still could probably be achieved by subbing cream of tartar for a portion of the vinegar. (To make sugarless Miracle Whip type dressing without having it get thinned out, I add Splenda and cream of tartar, instead of more vinegar, to mayo.)
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