Mayonnaise, a staple in French cuisine, is more than just a condiment—it's a scientific marvel. At its core, mayonnaise is an oil-in-water emulsion, a delicate dance between two immiscible liquids. The secret to this culinary ballet? Emulsifiers.
These molecules, with a love for both fat and water, are the matchmakers that bring oil and water together. Egg yolk, rich in lecithin, is the emulsifier of choice, ensuring that the oil droplets stay suspended and separate, giving mayonnaise its stable, creamy texture. But what goes into this emulsion?