bakedbeans18
Active Member
Hi there, just wondering if it's possible to use egg yolks as emulsifiers similar to how sodium citrate would be used.
Don't really want to buy sodium citrate as it only has one use to me, and eggs have hundreds of applications.
Has anyone here ever tried using egg yolks to keep a cheese sauce from breaking in mac and cheese?
Don't really want to buy sodium citrate as it only has one use to me, and eggs have hundreds of applications.
Has anyone here ever tried using egg yolks to keep a cheese sauce from breaking in mac and cheese?