Food Science and Molecular Gastronomy
After having talked about egg-based sauces and factors affecting their stability, let’s go practical: arm yourself with eggs and an immersion blender: today, I will show you how to prepare a mayo in no time.
Read MoreMayo is a classic French sauce that is nowadays well diffused all around the globe. Although we can find several versions of mayo (e.g. remoulade, basically a mayo with the addition of mustard), the basic ingredients are eggs, vinegar or lemon juice, oil and salt.
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