Cookaholics Bulletin Board

So, I tried this last week: http://leitesculinaria.com/32983/writin ... naise.html

Verdict? No so much. While the mixture emulsified fine, it really tasted like whipped cream with flavorings. Which it essentially is. I'm not likely to make it again.

Interesting. I'm not seeing the point of it tbh. Is it simply because eggs are too much fat/cholesterol?

Jean,

Not really, although that would be a nice benefit. It's more because the milk whip is a lot harder to mess up, unlike a proper egg yolk emulsion, which tends to break or refuse to thicken if you handle it too roughly (like by using an immersion blender).

I always use my immersion blender and never have a problem, after I got the proper container, that is.

Mary