I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (b
I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly
The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pu
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vi
A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came
A package of milk cocoa powder contains "20% cocoa powder, sugar, emulsifier (soya lecithin), flavouring (vanillin)". I have tried to make cocoa milk drinks to
I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My
I have a recipe that calls for mixing half a stick of butter into 1.5 liters of milk and 4 shots of vodka. Unfortunately, these three things don't mix very we
When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making
I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. L
I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the m
You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yol
Curries or baking, I use coconut milk/cream often with my share of failures. I put it down to the variations in fat content between brands or when measuring out
I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a l
I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like
Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an el
I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that
I make home made buffalo and bbq sauces and I am finding they separate....I want to bottle for family in baskets but don't like them separating in the canning j
Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. T
I was making mustard croutons. I whisked together 2 parts warm melted butter, 2 parts olive oil, 1 part Dijon mustard, 1 part brown mustard (with whole seeds),