Question via Twitter: “@binkleybloom: @TestKitchen Here’s a Q: When making mayo, is it possible to add the oil too slowly? Mine seems to ALWAYS break no matter how careful I am.”
Answered by:
Christie Morrison, Associate Editor from the Books Team
Full Bio:
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I tend to use my immersion blender to make mayo, it does a good job and you can drizzle the oil a bit faster.
that emulsifier is called Lecithin
i just uncovered alton brown's youtube user name. excellent.
fun fact – egg yolk also has an emulsifier in it that decreases the interfacial tension between oil and water based parts