Extra heavy mayonnaise, used in restaurants, differs from standard mayo by containing more egg yolks, enhancing both flavor and texture to create a richer experience.
The egg yolks in heavy duty mayo contribute significant umami, adding depth to flavor and preventing the mayo from becoming watery when combined with other ingredients.
For a homemade version of restaurant-quality mayo, increase the number of egg yolks in a classic recipe from two to four to achieve that custardy texture.
By exploring options available at restaurant supply stores or choosing brands like Duke's or Kewpie, home cooks can replicate the creamy, rich texture of extra heavy mayo.
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