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Vox Humana
 
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"Siobhan Perricone" > wrote in message
...
> On Thu, 27 Jan 2005 12:42:42 -0500, Scott >
> wrote:
>
> >In article >,
> > Siobhan Perricone > wrote:
> >
> >> Mayo is one of those things that is hard to make, not simple (even with
> >> Alton's help in explaining the details on it . It breaks easily, and

is
> >> nowhere near as stable or long-lasting as the stuff you get at the

store.
> >> So you can't whip up a large batch of it with confidence and let it sit
> >> around in you fridge for when you need it. You have to make it every

time
> >> you need it. That's prohibitive to most people who have a lot to do in
> >> their busy lives.

> >
> >
> >Come again? I've made it a bunch of times and always found it easy to
> >do. I've never had it break down, despite using a single batch for about
> >two weeks (starting with pasteurized eggs). I end up tossing it--not
> >because it breaks down or goes bad, but because I don't use mayo all
> >that often and I'm just being careful.

>
> Fair enough. I bow to the superior experience of others.
>


If you haven't tried it because it intimidated you, give it a try. I find
it magical when suddenly, eggs and oil turn into the most luscious mayo.
Before I started making my own, I really didn't care for mayo.