[JRandomFreeper]

Think smooth creamy mayo. Think scrambled eggs surrounded by liquid.

When you break handmade mayo, you will know. It's pretty obvious when you've seen/done it once.

Unbreaking mayo(or bechemel)... that is why I got a 4.0 in the sauces class.

/johnny

[ViLaLuz]

Thank you for the excellent explanation on breaking mayo.