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awarded  Enlightened
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Oct
22
comment Can I make a hot mayonnaise?
I think you may be a little confused about what you're asking and the answers you are getting. NadjaCS and @Elendil are pointing out that all of these sauces have strict definitions. One of the original sources of mayo as an emulsified sauce explicitly says that it is cold. Therefore, you are not asking for mayo. You are asking for something mayo-like that is hot. If it is hotter than 150F the yolks are definitely cooked and what you get is closer to Hollandaise, as Elendil said. You can find many faster and more foolproof methods for emulsified sauces if you aren't hung up on the word "mayo".
Oct
22
comment Xanthan Gum for Cinnamon Rolls
I'm with Stephie here. Gums and stabilizers aren't necessary. Butter and brown sugar turn into caramel in the oven- as gooey as you could want. I'm afraid the answer to your question is a ratio of 1 part sugar to 0 parts xanthan gum.
Oct
19
comment Why does yoghurt need to feed on milk products? Why not plain sugar?
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
Oct
19
answered Why does yoghurt need to feed on milk products? Why not plain sugar?
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accepted Backyard mint too grassy
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