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Secret to THICK mayo - Page 2

post #31 of 32
9/11/11 at 1:08pm

I don't think eggbeaters have lecithin.

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post #32 of 32
9/16/11 at 9:39am

I make a great mayo with an egg poached 1-2 mins (cool slightly) put in blender with 1 tsp dijon, 1 tsp red wine vinegar, a little lemon juice, crushed garlic clove, cayenne and maybe smoked paprika. Give it a zap and add 1 cup peanut oil slowly through top. Super thick. My problem is, I saw somewhere on this site that you can't make mayo with poached egg. Please tell me this isn't true. I have concerns about the raw egg yolk and this mayo is delicious!  By the way the peanut oil makes it half the calories of mayo make with olive oil. (If anyone cares).

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