Description
Mayonnaise and hollandaise are classic emulsified sauces that disperse oil or butter into egg‑based liquids to create stable, creamy textures.
Technical
Both rely on lecithin and phospholipids in egg yolk to lower interfacial tension, while acid (vinegar or lemon juice) stabilizes yolk proteins and prevents denaturation. Precise temperature control (30–40 °C) and gradual addition of fat, combined with continuous whisking, produce a fine dispersion of droplets that resists phase separation.
Science
Primary Reaction
Emulsification of oil or butter into egg‑yolk aqueous phase via lecithin‑mediated interfacial tension reduction
Sensory Profile
Aroma ()
richbutterysavoryacidicegg-like
Origin & History
Civilization
French
Era
17th–18th century