Description
Mayonnaise is a stable emulsion of oil in water stabilized by lecithin from egg yolks.
Technical
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.
Culinary Significance
Fundamental mother sauce used as a base for countless variations and essential for texture and mouthfeel in dressings and dips.
Science
Primary Reaction
Emulsion formation (physical, not chemical)
Parameters
Temperature
18°C optimal
15°C to 25°C range
Time
5-7 minutes
3 minutes – 10 minutes
Equipment
Balloon whiskMixing bowl (preferably chilled)Graduated pourer