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Old 08-06-2006, 07:54 PM   #1
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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
fresh tarragon
salt
white pepper
smoked paprika

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.

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Old 08-06-2006, 08:41 PM   #2
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It "broke". You may not have had enough egg yolk--I'll leave it to the real experts to say. But the egg yolk has to incorporate the oil you add. I'm not sure it can be done adequately in a FP either. I'd think a blender--or a stick blender. Maybe too much surface area.
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Old 08-06-2006, 08:48 PM   #3
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Thanks Gretchen. I probably should have just used a whisk. I'll give it another try.
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Old 08-06-2006, 09:10 PM   #4
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Michael will know I think, but my guess is that lemon is the culprit.

Maybe not enough egg vs. lemon juice?
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Old 08-06-2006, 09:13 PM   #5
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Those proportions of ingredients will work fine.

Emulsions can be very tricky. It helps to understand the science behind them.

Good Eat's Mayo Clinic
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Old 08-06-2006, 10:35 PM   #6
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Thanks for the help. I can see where I should have whisked the egg yolk first. Live and learn as they say! I will be trying it again.
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Old 08-07-2006, 08:23 AM   #7
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KElf, I'm pretty sure it was because you used the food processor. While it can emuslify things like a vinaigrette, it's more of a "cutter" than it is a blender and it won't work with all emulsification type sauces. If you used a blender you won't have to whisk the yolk in advance.
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Old 08-07-2006, 08:34 AM   #8
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I've made mayonnaise for years in my food processor and never had it break and it always emulsifies. I make a quart at a time - 3 yolks to 24 oz. oil. You added your oil slowly, so I don't see what might have happened.
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Old 08-07-2006, 08:39 AM   #9
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Oops, I misread the recipe and cjs' post made me remember. KElf, you didn't add enough oil. The ratio is 1 egg or egg yolk to 1 cup of oil. Always 1 to 1. Forget what I said in my other post, just remember 1 to 1 for the oil and egg.
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Old 08-07-2006, 08:41 AM   #10
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oops (nbr. 2) I missed that also! ;)
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