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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Mayonnaise and hollandaise are classic emulsions that rely on egg yolk proteins and lecithin to stabilize oil‑water interfaces.
Origin: French (17th–18th century) — France
See full technique reference →The stability of both emulsions relies on the amphiphilic properties of phospholipids and the interfacial tension reduction provided by egg yolk proteins. Precise temperature control (60–75 °C) and gradual incorporation of fat prevent curdling and phase separation.
Primary Reaction
Emulsification of oil and water stabilized by egg yolk proteins and lecithin
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