![]() Now that you know how Mayo works, let’s go through each of the methods to see how they work.īefore that let’s take the basic recipe we’ll be using for the whole methods first: What we end up seeing on the surface is a stable emulsion that we know as mayonnaise.įrom then on, you can season to taste using a variety of ingredients. ![]() It reduces the interfacial tension between the oil and aqueous phase which instantly stabilizes the mixture. This creates a kind of barrier around the oil droplets that prevents them from merging and separating from the aqueous phase.Īnother that helps to keep everything stable is the acidic component too. The lecithin molecules now, quickly surround the oil droplets, with their hydrophobic tails pointing inward towards the oil and their hydrophilic heads facing outward into the water-based mixture. When the Mayo mixture is being made by slowly adding oil into the mixture and whisking or blending it continuously, the oil end up being broken down into tiny droplets and disperses throughout the aqueous phase. Lecithin, just as we have discussed above, is a type of lipid molecule that has both hydrophobic (water-repelling) and hydrophilic (water-attracting) properties. In a Mayo, the main emulsifier is the lecithin content in the egg yolk, although sometimes mustard can serve perfectly well too. In order for the emulsion to work, there has to be an emulsifying agent, which means a substance that both attracts and repels water at the same time, so that it can serve as the medium that brings the two together. The two liquids include oil (usually canola oil, soybean oil, or other oil that doesn’t have flavor) and an aqueous phase supplied by the water based ingredients such as yolks, whites, vinegar, lemon juice and water etc. The whole idea of mayonnaise is basically to combine two immiscible liquids for stability and homogeneity. When making mayonnaise using anything other than a blender, the key is to mix the ingredients consistently and vigorously to form a stable emulsion. Yes, it’s possible to make mayonnaise without a blender, by hand using a whisk, mixer or a fork, but a blender or food processor would always remain the best, fastest and most reliable way to make it. ![]() 9.2 Which Oil Is Better For Mayonnaise? Can You Make Mayonnaise Without Blender? ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |