In praise of mayonnaise — Return to Blender

After last week’s hollandaise disaster, I approached the challenge of mastering the art of mayo with trepidation. Luckily, the sauce is served cold, which makes it significantly easier to create than its creamy cousin. As with hollandaise, egg yolks are used as emulsifiers, only this time rather than melted butter, the sauce is made with […]

via In praise of mayonnaise — Return to Blender

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