Posted by Fred Magnussen on February 05, 1999 at 20:48:13:
In Reply to: cooked yolk mayo posted by Gregg Anderson CSC on February 03, 1999 at 18:11:03:
who was one of your typical " I'm only 25 years old, but I have seen the world, I have a cooking school diploma, so I am your God" guys. I was a lowly prep cook at the time, so was after every ounce of knowledge I could get from everyone I worked with. This guy swore he could make Bernaise in a Cuisinart food processor, starting with raw yolks. He claimed the heat from the motor would cook the yolks sufficiently, and that he could have a finished , servable product in 2 minutes. I had enough basic knowledge to know better, so I made sure the entire kitchen staff, sous chef, and owner were present for this little exhibition of culinary prowess. After we finished wiping the broken, tarragon flavored, butter explosion off the walls. ceiling, and exposed surfaces within 25 feet, we all had a better understanding of where this guy's talent lay. He was out of there the next week.
: I have an apprentice who attended le cordon blue and was taught to make mayo with cooked yolks (everytime he makes it though it breaks so I havn't seen one yet) I attended CIA I was not taught thi so is it fisible can you make mayo with hard boiled egg yolks?