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Author Topic: Butter mayonnaise???  (Read 507 times)

ThisIsRick

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Butter mayonnaise???
« on: February 02, 2010, 06:11:05 PM »
Anyone ever tried to make mayonnaise using clarified butter as the fat?
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rgillis

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Re: Butter mayonnaise???
« Reply #1 on: May 29, 2010, 05:30:51 PM »
This came up in my gardemanger class the other day..my chef was vague however concluded that butter is best left for hollandaise as the butter would solidify when cooled..
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Red Seal Apprentice attending Humber College Majoring in Culinary Management

primechef

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Re: Butter mayonnaise???
« Reply #2 on: August 02, 2010, 05:04:44 PM »
It could be done... you'd have to serve it immediately and hold it at room temp- refrigerating would pretty well ruin it, just like with hollandaise(not to say you can't bring hollandaise back, but from a food handling stand point its kinda nasty).

Oh, and you can make hollandaise with rendered foie gras fat, too...  ;)
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