Dishbeginnerdraft
Mayonnaise
Also searched as: mayo, aioli
In short: Mayonnaise is an : one egg yolk can hold a whole bowl of oil in fine droplets, as long as the oil goes in slowly.
Picture it
Like lots of guests coming through a door one at a time instead of all at once.
The decisive moments
- 1Stir egg yolk, mustard, acid and salt together
Egg yolk and mustard bring the .
Emulsion - 2Whisk in the oil drop by drop at first
At the start there is little water to take up droplets.
Emulsifying - 3Once it thickens, add oil in a thin stream
The stable emulsion now takes up oil faster.
Emulsion - 4Too thick? A few drops of water
Water gives the droplets room again.
Mayonnaise splits
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)