My mayonnaise batting average is all the way up from .333 to .500. I followed these instructions. I whirred my immersion blender inside a jar as Lindsay dripped oil in. Nothing happened until the oil was mostly gone, and then all at once the egg yolk and oil turned solid, or at least, very thick. I added some extra olive oil to thin it out a bit, and then we ate some with asparagus. Today we made egg salad. If only we had some brioche or challah; think how much egg we could have consumed in a sitting!
The egg salad had hard-boiled eggs, red onions, carrots, lemon juice, salt, pepper, and our mayonnaise. The bread is my third (and best so far!) attempt at sourdough.
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