Understanding Mayonnaise Emulsions

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

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As for vinaigrette, mayonnaise preparation depends on vigorous agitation and on the oil being beaten into the water base very slowly. When making mayonnaise, begin adding the oil to the base literally one drop at a time.

Unlike a vinaigrette emulsion, a mayonnaise emulsion is permanent. It is strongly stabilized by the addition of egg yolk, an ingredient that contains lecithin, a powerful emulsifier (see the sidebar and figure).

Because in mayonnaise the permanent emulsion is achieved without the application of heat, mayonnaise is frequently called a cold emulsion sauce. However, cold is not technically the correct term. To create a successful mayonnaise emulsion, all ingredients must be at just about room temperature—around 70°F (21°C). Remove the egg yolks from the refrigerator or freezer far enough ahead to reach the proper temperature by the time you are ready to begin preparation. If your oil is refrigerated, bring it to room temperature as well.