What You Need to Know
The emulsion forms when lecithin (a phospholipid) in egg yolks acts as a surfactant, reducing interfacial tension between oil and water phases. Mechanical shear (whisking) disperses oil droplets (<10µm) into the aqueous phase.
Fundamental mother sauce used as a base for countless variations and essential for texture and mouthfeel in dressings and dips.
Key Parameters
Temperature
18°C
15°C - 25°C
Time
5-7 minutes
3 minutes - 10 minutes
Equipment
Balloon whiskMixing bowl (preferably chilled)Graduated pourer
Steps
- 1.
Aioli (Mediterranean): Garlic's allicin modifies emulsion stability
- 2.
Rémoulade (French): Mustard contains additional emulsifiers
The Science
Primary Reaction
Emulsion formation (physical, not chemical)