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Unread 07-13-2013, 08:18 AM   #18
adively26
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Join Date: 07-30-12
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For homemade mayo, all of your emulsification will come from the lecithin in egg yolks. Egg whites really have no functionality. To make thicker and more airy mayo you need less moisture and incorporate more air/whip in to your blending. Not sure what grain vinegar you're using but typical white distilled in 100 grain or 10% acid. Rice wine vinegar can be 50 grain or 5% so could possibly use half as much white vinegar to achieve the same level of acidity. To make fluffier mayo, just turn up the mix speed incorporate more air into it while mixing. If you have a stand mixer, you could use the whisk attachment.
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