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Author	Topic: Raw egg custard
jay 04-01-2003 08:42 AM	Egg yolks contain lecithin which emulsifies oil and water and this is used to make mayonnaise. By adding sweetener and vanilla instead of mustard salt pepper etc you get a sweet sauce instead of a savoury one. For a sweet sauce olive oil from ripe olives (often called fruity, fruited, fruit&eaccute, fruttato) is usually better but you may need to experiment. Use much less oil than normal mayo recipes. For each day's supply about 60ml/4Tbsp (500kcals) oil (some of which can be flax, hemp etc) is mixed with 2 or 3 egg yolks. I use Agave syrup for sweetening as this tastes good and has a very low Glycemic Index (11 compared to glucose 100) about 15ml for the above quantity or about the same amount of sugar or 10g fructose. If you use a powdered sweetener you can put a vanilla pod in the jar to flavour it otherwise add vanilla essence to taste. Pour over any peeled fruit.
engesongwok 04-06-2003 05:37 PM	That sounds cool. I have tried vanilla in egg yolk, I haven't tried it sweetened. Where can you obtain agave juice? thanks
jay 04-09-2003 11:48 AM	This agave isn't juice, it's an extract of the root that has been hydrolysed, naturally the agave plant stores energy in the root in the form of polymerised fructose and this is broken down by the hydrolysis. In the UK you can buy it in most health food and whole food stores (about 3.00UKP/4.50eurosdollars per 250g) It is made in the US and mexico and bottled for the UK by Allos in germany.