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Date: | Mon, 9 Mar 1998 08:04:59 -0500 |
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Hi all. I've tried twice recently to make the mayonnaise recipe in
Neanderthin. The first time it worked great. The second time, yesterday,
it came out like a salad dressing. Which was actually a good thing,
because I'd gotten a salad and couldn't use the chemical soup dressing
which had been supplied with it (D'Angelo's). And, by the way, if you
screw up the mayo like I did and go ahead and add a bunch of black pepper
and some garlic salt, it makes a great salad dressing. However, I'm
wondering, is there a sure-fire method of ensuring a mayonnaise-like
consistency? What is the liquid factor, the oil? In other words, does
less oil make it more solid?
Thanks,
John Pavao
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