Re: Re: EVOO Recommendations?

[Guest guest]

At 11:16 PM 4/2/2010, you wrote:

It is. It's the egg-free recipe

I had (for unknown reasons) and now that I can add an egg yolk it

thickens more reliably but still tastes good (to me).

I make remoulade sauce (mayo with extra mustard, plus white pepper,

Tabasco, and horseradish). One time, I had put th mustard, the pepper,

the Tabasco, the horseradish in and started the blender whirring. I flat

forgot the egg! And then I added in the oil... and it tasted fine. Came

out fine. Mustard is an emulsifier like egg yolk, you know.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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