Thu, Feb-25-10, 09:25
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Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Mayo is very finicky. I spend a lot of time adjusting. For the last batch I made, which may be the best yet, I re-did it about 4 times - I started with 3 egg yolks and maybe 1 1/2 cups of chicken fat, and I added one egg yolk plus some lemon juice and salt each time I re-did it. It came out impossibly smooth, with the perfect mayonnaise texture.
Thickness is hard to guess at because adding more oil seems to make it thicker up to a point, but then it seems to get thinner. One thing that always makes it thinner is adding water-based liquids like lemon juice or vinegar.
Chicken fat itself seems to vary in thickness a lot too. I have some that's almost as hard as lard, and other parts seem to stay liquid even in the fridge.
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