What You Need to Know
Both rely on lecithin and phospholipids in egg yolk to lower interfacial tension, while acid (vinegar or lemon juice) stabilizes yolk proteins and prevents denaturation. Precise temperature control (30–40 °C) and gradual addition of fat, combined with continuous whisking, produce a fine dispersion of droplets that resists phase separation.
The Science
Primary Reaction
Emulsification of oil or butter into egg‑yolk aqueous phase via lecithin‑mediated interfacial tension reduction