cross-posted from: https://sh.itjust.works/post/64572917

I tried to use this recipe and multiply it, only to discover I had almost none of the ingredients. So mine only has white vinegar, salt, American mustard power, 4 duck yolks, 4 chicken yolks, and only 1 teaspoon of msg. I eyeballed the oil, and only used EVOO. It's a bit sharp and tangy, but still tasty.

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[–] 2 points 3 months ago (3 children)

How well does this keep? Uncooked yolk has got to spoil crazy fast, right?

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  • [–] 6 points 3 months ago* (1 child)

    IANAFS, but I believe the emulsion acts as a barrier to that, insofar as diffusing the egg into fatty non-Newtonian gel, along with salt & acid that retard the rot process. To say nothing of the antimicrobial effects of allicin in raw garlic. 🤩

    For example, the crema used on the beloved eloté is often kept at >70F (sitting in the shade [maybe] of the food cart counter), and furthermore, aioli predates the invention of refrigeration. (eg. badgirs, yakhchāls, malqafs)

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