Sauce Making
— **Broken mayo (greasy pools of oil):** Oil added too fast before emulsion established, or ingredients too cold. Rescue: new yolk in a clean bowl, whisk the broken mixture in drop by drop.
— **Broken mayo (greasy pools of oil):** Oil added too fast before emulsion established, or ingredients too cold. Rescue: new yolk in a clean bowl, whisk the broken mixture in drop by drop.
This is the professional-depth technique entry for Mayonnaise, including full quality hierarchy, species precision, and cross-cuisine parallels.
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