Mayonnaisebased-Sauces

Mayonnaise is an emulsion of oil and a water-based liquid. Because liquids such as lemon juice, vinegar, and wine do not mix readily with oil, a third component, an emulsifier (traditionally egg yolks), is required to bind the two. The egg yolks are first seasoned with salt and pepper, and a small amount of lemon juice or vinegar is added. Oil is then slowly stirred or beaten into the yolks until the mixture starts to thicken. At this point, the emulsion is established and the oil can be added more quickly.