What: "There is a bit of food chemistry involved in making the mayo emulsion. The acid in the lemon juice and the mustard are reacting with the egg protein and oil fats. Making an emulsion is like building a chain linked fence and to do it successfully you have to allow the reaction to occur at a slow but steady rate. Thus the need to add ingredients in the proper order and at a rate that optimizes the "chain linking" reaction. Any setting on the food processor is too powerful to use. A hand whisk is your best bet."

Writer: Carole S.

LCC:

Where:

Date: Aug 9 2013 3:34 PM