Preparation info
  • Makes

    ¾ to 1 cup

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

Surely one of the greatest examples of using the egg as a tool is its potential to change the texture of oil. With some vigorous agitation, you can transform clear, flavorless, fluid cooking oil into a rich, thick, creamy sauce. The key to making this happen is water (or some sort of water-based liquid, such as lemon juice) and a molecule called lecithin, abundant in egg yolk. When, with a whisk or a blade, you break the oil into countless infinitesimal orbs to create a mayonnaise, the reas