Thursday, May 31, 2012

Separated or Curdled Homemade Mayonnaise?

I know.  I should have taken a picture.  But I was in denial.

Last week, I made Caesar dressing with my homemade mayo.  And it curdled.  Separated.  Looked gross.  Probably tasted fine, but I couldn't get past the way it looked.

Well, I just so happen to have in my possession Julia Child's Volume One:  Mastering the Art of French Cooking.  And lo and behold... Mrs. Child discusses curdled homemade mayonnaise, and more importantly, a precaution to keep your beautiful mayo the way it should be.

Just a quick note:  Do this with every batch of mayonnaise you make.  That way you never have an unexpected and unwelcome surprise.
Drum roll please!

While stirring, add 2 tablespoons boiling water to your finished mayonnaise.

That's it.

And it works.

No flowers, please.  Gifts of money would be greatly appreciated, though.

This recipe shared on Real Food Wednesday.

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