Question

Write a recipe for someone else to make a good mayo. In your recipe include the ingredients, their amounts and directions on how to combine the ingredients in order to end up with a stable emulsion.

Answer 1

1 large egg (room temperature)

1 tablespoon Dijon mustard

250 ml oil( preferably neutral tasting vegetable oil)

1 teaspoon fresh lemon juice

salt to taste

Method: In a food process, pulse the egg, lemon,salt and mustard till frothyand well mixed. Then start pouring in the oil (very little at a time). start slowly and then increase the speed till the mixture emulsifies and thickens.

The mustard acts as an emulsifier and provides flavour.

When making mayonnaise, one must thoroughly whisk/blend the egg yolk and mustard, other seasonings and the lemon juice first. When you add the oil slowly while whisking or blending so as to disperse the droplets,the little oil droplets get surrounded by the egg/mustard lecithin's hydrophobic side thus creating an emulsion of oil in the hydrophilic phase.



The vinegar/lemon juice mixture forms what is called the "continuous phase" because it surrounds all the oil droplets and it forms the surface of the emulsion. What the mouth and tongue feel and taste first is the continuous phase, and this is why, even though mayonnaise contains mostly oil, it doesn't taste greasy!