What You Need to Know
Mayonnaise is made by slowly adding oil to egg yolks while whisking, creating a stable emulsion. The lecithin in the egg yolks acts as an emulsifier, allowing the oil and water to mix.
Emulsified mayonnaise is a fundamental component of many Italian sauces and condiments.
Steps
- 1.
Aïoli (Provence, France): Garlic-infused emulsion base
- 2.
Tartar sauce (France): Stable base for pickle and herb additions
- 3.
Rémoulade (Denmark): Emulsified foundation for spiced condiment
The Science
Primary Reaction
emulsification