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Recent questions in Emulsification

by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Can I use alternative emulsifiers (like soy lecithin or avocado) in mayonnaise?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 4 views
How do I decide whether to use a whisk, immersion blender, or food processor for best results?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
What is the science behind why emulsions like mayonnaise stay together?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
How can I adjust the consistency of mayonnaise (thicken or thin it) after it’s made?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Why did my mayonnaise taste bitter, and how can I fix the flavor?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Can I add mayonnaise to a hot soup or sauce without it separating?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 2 views
Why do some recipes use whole eggs and others use only yolks for mayonnaise?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
What are the differences between French-style and American-style mayonnaise recipes?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 5 views
Does adding mustard to mayonnaise help emulsification, and can I use different types of mustard?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
How do I incorporate chopped herbs or spices into mayonnaise without breaking the emulsion?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Why did my mayonnaise curdle or break when I added lemon juice too quickly?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 5 views
How can I make a low-fat or “light” mayonnaise that still holds up well?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
How can I make flavored mayonnaise (for example, garlic aioli or spicy chipotle mayo)?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 4 views
What are common mistakes people make when making mayonnaise, and how do I avoid them?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
How can I stabilize homemade mayonnaise to make it last longer?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Why did my mayonnaise turn green or change color slightly after making it?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 2 views
What whisking technique (speed, motion) should I use for the best mayonnaise emulsion?
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1 answer
by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Can I use an immersion blender, food processor, or stand mixer instead of whisking by hand?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Should I use whole eggs or only egg yolks if I want a thicker mayonnaise?
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Recent questions in Emulsification
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