this large group of nerds who just entered and have a strong
desire to join them.
So it is with oil. Trickle it into the egg yolk base slowly,
and you can form a strong, stable emulsion. Pour it in too
rapidly, and you’ll never be able to separate it into droplets
small enough, and, what’s worse, even if you’ve already
formed a stable emulsion, you run the risk of breaking it.
This is the great difficulty when it comes to mayonnaise,
and it vexes even the best of cooks.
Mayo breaks if you try to add oil too fast.Mayonnaise is one of my favorite foods. I’m not one of
those folks who wakes up in the middle of the night and
pulls a jar out of the fridge to eat with a spoon—at least not
yet—but I’ve made a lot of it in my life. Some people swear
by the food processor, but the easiest method by far is the