[CnD] Questions About Making Mayonnaise with a Kitchen Machine

[Parham Doustdar via Cookinginthedark]

Hi,
I and my wife decided to make our own mayonnaise on Saturday. However, we had a 
couple of questions that came up after we looked at a few different recipes 
online:
1. How do you separate egg whites and yokes? For mayonnaise, we don’t need the 
egg whites, so we were wondering what ways you use to separate them. More 
specifically, how do you get the yoke?
2. A lot of websites suggest not turning off the mixer as we drip the oil down 
the tube. However, we were wondering how we can check to see if the sauce has 
the right consistency, and is ready for us to add more oil. In other words, we 
need to add a bit of oil, wait until it thickens, add more, wait until it 
thickens, and so on. At this stage, we have read that if we don’t add the oil 
soon enough, the egg and the oil will end up separating, and the sauce will be 
destroyed.
Very curious to see how people on this list do this!
Best,
Parham
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