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The success of mayonnaise is explained by science

The success of mayonnaise is explained by science

Mayonnaise is a homogeneous mixture of oil and water (which the egg yolk contains, i.e. 50% of its mass). But have you ever tried mixing these two ingredients? It does not work. They always end up breaking up. So why does mayonnaise stabilize and hold up?

Because the egg yolk also contains specific proteins that come into playLiaison officers. These complexed molecules don't have extremes on different properties: they contain hydrophiles from the skin (they are the ones that attach to the water), and other hydrophobes (they lie in the water). In oil).

The gesture that consists of Beat oil and egg yolk Using the whisk allows the fatty material to be dispersed in the form of fine droplets. The proteins in the egg yolk, which are already bound to water, can combine with the oil. This way, unlikeDressing It is unstable, and this mixture is stable. Mayonnaise combos! They form what chemists call… emulsion. The more you whisk, the more drops of oil become, surrounded by proteins and packed into the water. It becomes the sauce as well farm That the spoon stands upright in it. Mayonnaise will be more successful if mixed in a glass bowl with a wide whisk to encourage wide movements and thus multiply the drops. Always make sure to pour the oil very, very slowly, especially at the beginning: the idea is to disperse it into the water, not the other way around. Lots of fat at once, no more emulsions, mayonnaise turns…

World Eggs and Mayonnaise Championship

A typical dish of French gastronomy (General de Gaulle loved it), Egg mayonnaise It has a World Championship held every year in Paris. December 4, 2023 He's the boss Maxim Plateau, from Le Moulin à Vent restaurant in Paris, which won. The competition has been organized since 2010 by the Association for the Protection of Eggs and Mayonnaise, under the delicious slogan: “Time passes, eggs last.”

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