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Old 08-08-2002, 12:13 PM   #11
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Quote:
Originally Posted by geraldine
Of course I know that the mayo will emulsify with or without the mustard. My point was, that it wasn't the mustard that was keeping it from emulsfying. I use mustard, dry or prepaired in almost all my dressings, vinegretts etc.
And you said you always have a problem emulsifying without an egg....so what's your point?
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Old 08-08-2002, 12:23 PM   #12
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Darnit! I'm out of olive oil. I'll get some this afternoon. At a restaurant where I worked we made this basil-type dressing and I would whisk by hand. Red wine vinegar, dijon mustard, s & P, and eggs (the whole egg) but I cant remember how many. Then 1 cup of olive oil. I got it quit thick, and a muscle in one arm - :D

Will post my results this afternoon. I'm betting I'm going to have to add that egg.
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Old 08-08-2002, 12:27 PM   #13
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kichenelf,generally speaking you would use 1 yolk for every 3/4
to 1 cup of oil. Hope this helps.

I like to keep it to 3/4 to 1 ratio.
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Old 08-08-2002, 12:35 PM   #14
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Thanks for that info because I really cannot remember, and it could have been just the yolk.

quick story, one time we ran out of this dressing on a very busy night so I handed a couple waiters the recipe card - I was cooking (which will explain the problem) They were gone forever and I asked them what the hold-up was - salad person was standing there waiting. They were all huffy and told me - well, it takes time to whisk in 11 cups of olive oil!!!!!!! A piece of dill or something got on the card and it looked exactly like 11 instead of 1. Needless to say we did not run out of that dressing for awhile!!!!!

I want to say that in this particular recipe had more eggs in it for some reason. Like maybe 3 or 4. Or, am I just totally forgetting!! That really wasn't a question - I can't remember s*&^.

Check back this afternoon around 2:00
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Old 08-08-2002, 12:38 PM   #15
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Yes kichenelf,just the yolk,otherwise it will no emulsify.
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Old 08-08-2002, 01:04 PM   #16
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Geraldine also 4 hours on the counter or 12 hours in the firdge the acidity from vinegar will kill almost any food borne organism.

Quote:
Originally posted by geraldine

And for those who are affraid of eating raw eggs, go to my website: www.thequestingfeast.20m.com and go to the trivia page. You will find a link to a site that tells about egg safety. It seems that you have a chance of getting an egg infected with somonella once every 84 years. So go ahead, enjoy our Ceaser salad, mayonaise, egg nog and steak tatar!

And, good luck with your dressing.
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Old 08-08-2002, 01:09 PM   #17
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Quote:
Originally Posted by foodaholic
Yes kichenelf,just the yolk,otherwise it will no emulsify.
i will too emulsify, it just won't be as thick. Adding whole eggs instead of just yolks is the secret to lower calorie mayo. Not only does it spread thinner causing you to need less of it for coverage, it is also ligherter in calories per teaspoon.
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Old 08-08-2002, 01:12 PM   #18
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Quote:
Originally Posted by kitchenelf
I want to know what kind of blending wands you guys are using.
i have 3 of them a $700 bosch which is industrial strength with a very long shaft. This was bought for professional reasons, but I found that unless the pot is quite deep, i am better off with the $20 models i have. one is a proctor silex, and the other is a hamilton beach.
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Old 08-08-2002, 01:21 PM   #19
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Quote:
Originally Posted by BradTheDog


i will too emulsify, it just won't be as thick. Adding whole eggs instead of just yolks is the secret to lower calorie mayo. Not only does it spread thinner causing you to need less of it for coverage, it is also ligherter in calories per teaspoon.
I was thinking of the classic mayo,yes your right,but I'm thin so I never think in those terms. hehe.

I don't eat rice cakes either.I've actually heard people say there good. Egads.
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Old 08-09-2002, 10:38 AM   #20
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One morning a number of years ago, being tired of all the whole egg, (my mothers recipe always used whole egg) egg yolk, room temp, chilled, blender, mixer, beater, whisk, conflict and controversy over mayonaise, I made over a dozen batches, some whole egg, some egg yolk only, some egg white only, chilled, room temp etc. ANd guess what. THey all worked just fine. My mayonaise is always "tight," (thick) and it stays tight indeffinatelly. As I said before, sometimes, if I use the blender it will break because the blender generates too much heat at the bottom of the jar.

The only thing that is absolutly essential is adding the first half of the oil no faster than one spoonfull at a time. After it thickens you can begin adding the oil a little faster.

Now, back to salad dressing being thick. My point was, I think: there is a difference between mayonaise thick and dressing thick. With an egg, mustard or no mustard, if you add the oil slowly enough, it will become very tight and be mayonaise.

Without an egg, with mustard or without, it may emulsify or become somewhat thickish, but it will not become "tight," and hold like mayonaise.

It is possable that your resturant uses some aditional thickiner that you are not being told about.
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