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Unread 07-12-2013, 09:18 PM   #16
buccaneer
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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.
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Unread 07-13-2013, 05:18 AM   #17
creekwalker
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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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Unread 07-13-2013, 08:18 AM   #18
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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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