TECHNIQUE KNOWLEDGE
Mayonnaise
Mayonnaise is a cold oil-in-water emulsion stabilised primarily by egg yolk, producing a thick sauce that can carry acid, mustard, herbs, garlic, chilli, and other flavours.
Why It Works
Lecithin and other yolk components surround tiny oil droplets while vigorous mixing keeps them dispersed through the water phase.
Method
- Use clean ingredients and equipment.
- Whisk yolk with acid and mustard if used.
- Add oil drop by drop at first, then in a thin stream as the emulsion strengthens.
- Whisk continuously and maintain enough water phase.
- Adjust thickness with a little water or acid and season at the end.
Food Safety
For mayonnaise served without a cooking step, use eggs or egg products appropriate for raw or lightly cooked preparations and maintain refrigeration according to local food-safety guidance.
Common Mistakes
- Adding oil too fast before the emulsion establishes.
- Making the sauce excessively thick and then adding more oil.
- Using extreme ingredient temperature differences.
- Leaving homemade mayonnaise warm during service.
Professional Application
Base for aioli-style sauces, remoulade, sandwich spreads, salads, dips, dressings, and cold sauce systems.
Chef’s Notes
A broken mayonnaise can often be restarted with a fresh yolk or small amount of water, then the broken sauce whisked into it gradually.
Related Techniques
Emulsification, vinaigrette, hollandaise, seasoning, and cold-food safety.