Oh, one more thing. I do find it curious that so many people worry about food safety with cold emmulsions yet don't have the same concern with hot ones. Hollandaise, bearnaise, all are pretty common sauces that folks don't have too many issues with. Yet in order to make them work you have to use them smack dab in the temperature danger zone. At least with mayo you can keep it in the safe zone for its lifespan. |