Description
Mayonnaise and hollandaise are classic emulsions that rely on egg yolk proteins and lecithin to stabilize oil‑water interfaces.
Technical
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.
Science
Primary Reaction
Emulsification of oil and water stabilized by egg yolk proteins and lecithin
Sensory Profile
Origin & History
Civilization
French
Era
17th–18th century
Region
France