Mayonnaise
Create a cold stable emulsion in which egg yolk disperses and stabilizes oil into a thick, creamy sauce.
Prerequisites
- Basic emulsification
- Ingredient temperature awareness
Equipment
Steps
Combine the yolk, mustard, and acid in a bowl and whisk until unified.
The base is smooth and slightly thickened before oil addition.
30 to 60 seconds
A unified aqueous-emulsifier base is necessary before introducing the oil phase.
Add the oil drop by drop at first while whisking constantly.
The mixture thickens early and loses its watery appearance.
1 to 3 minutes
Early emulsion formation is fragile; slow addition lets droplets disperse and stabilize.
Once the emulsion is established, increase the oil flow gradually while continuing to whisk.
The sauce becomes thick, glossy, and homogeneous.
2 to 4 minutes
After the droplet network is established, the emulsion can absorb more fat at a faster pace.
Adjust thickness and flavor with a little water or more acid if needed.
The mayonnaise tastes balanced and spreads smoothly without seeming greasy.
30 to 60 seconds
Water or acid can fine-tune viscosity and brighten a heavy emulsion.
Sensory Checkpoints
- Early oil disappears without pooling
- Texture thickens progressively
- Finished emulsion is glossy, thick, and stable
Common Mistakes
🔴 Emulsion breaks and turns oily.
Cause: Oil added too quickly or insufficient whisking.
Prevention: Start very slowly and keep the base moving constantly.
Recovery: Start a new yolk or teaspoon of mustard and slowly whisk the broken sauce into it.
🔴 Mayonnaise is too thick.
Cause: High oil loading with insufficient water phase.
Prevention: Monitor texture as oil is added.
Recovery: Whisk in a few drops of water or lemon juice.
Variations
Cultural Context
Mayonnaise and related cold emulsions are foundational across European, American, and global pantry and sauce traditions.
Notes
["Ingredient temperature consistency helps stability, especially by hand."]