Description
Combining oil and egg yolks to create a stable emulsion.
Technical
Mayonnaise is made by slowly adding oil to egg yolks while whisking, creating a stable emulsion. The lecithin in the egg yolks acts as an emulsifier, allowing the oil and water to mix.
Culinary Significance
Emulsified mayonnaise is a fundamental component of many Italian sauces and condiments.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
richcreamyeggy
Wine Analogy
Like a full-bodied Chardonnay with buttery notes
Coffee Analogy
Similar to the creamy mouthfeel of a latte
Perfume Analogy
Reminiscent of rich, buttery fragrances with eggy top notes