Sam is making garlic mayonnaise at home this evening to have with some boiled then fried artichoke hearts cooked from frozen, and it split. Then I remembered seeing on a *really* old Delia Smith show on TV over Christmas (or somewhere else that I can’t pin down) to add a dessert spoon of hot water to the mix to bring it back together as an emulsion. I did this, then gave it a good whisk, and it worked! Silky smooth and luscious. Previously I had thought the only way back from a tragic mayo break up was by using another egg yolk with some oil and then re-introducing it into the split mix, but this is *so* much easier. Yes!
Dinner Document 