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Water fluffs up homemade mayo

ProChef SmartBrief | May 23, 2012

Whipping up eggs and oil to create homemade mayonnaise is a great way to add a punch to salads and sandwiches, but getting these two ingredients to combine uniformly can be frustrating. Chef and CIA instructor Tucker Bunch says adding a teaspoon of water can solve any emulsifying problems and take your mayo to the next level. "Without any added water, mayonnaise can be like petroleum jelly," says Bunch. "Water gives you that nice, light texture." New York Times (tiered subscription model), The (05/22)


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