Elf Sternberg

Some of the fear comes from that if you do this with an extra virgin olive oil, you end up with a yellow runny mass. There's something in the unrefined olive solids (McGee can fill you in) that blows up the egg yolk emulsification in bad ways.

So someone will grab the extra virgin oil, say "I tried that and it didn't work", and go buy a jar.

Which was amusing to me recently when I needed to get some refined olive oil to make mayo, went to Whole Foods, and out of two full height shelves full of olive oils they didn't have one that was refined.