Question about a sauce I made....
OK, I thought what I made would be more like a homemade mayo but it would never thicken - tell me what I did wrong.
1 egg yolk
1 TBS fresh lemon juice
1/2 cup olive oil
I mixed everything in the food processor. I very slowly drizzled in the olive oil through the tube with the little hole in it. I let it blend for quite awhile and realized it was NOT going to get thick.
This was for a lobster salad - lobster, fresh tarragon, capers, spring onion, finely minced celery. I was then going to mix a little of this "mayo" with everything. The sauce I did make was very thin, separated, but it was still really yummy! I mixed everything together and let it set in the fridge for a couple hours. Served on thin, crisply slices of Italian Boule.
Why didn't those ingredients make mayonnaise? Not enough egg yolks? Thanks for any help and suggestions.
"Count yourself...you ain't so many" - quote from Buck's Daddy