Mayonnaise is an example of an emulsion, which is defined as the non-polar and polar end of molecules coming together and staying together with the assistance of a stabilizer. In plain terms: two ingredients mixing and staying together. In this particular Mayonnaise recipe, the addition of one large egg yolk acted as our "glue". The egg yolk contains Lecithin, which is a fatty substance that acts as our emulsifier. Canola oil is added to the egg yolk DROP by DROP. Canola oil is the source of Triglycerides. It is essential that the oil is added slowly because if not, the oil will separate out and will not be stabilized by the Dijon mustard. The mustard acts as a stabilizer and a source of carbohydrates. Once the oil, egg, and mustard is added, keep whisking to prevent separation and at this time the mixture will be a vanilla-yellow color, and a sticky consistency. Keep whisking the mixture until a whipped texture is reached. Add the lemon juice to kill any present bacteria and to bleach the mixture a whitish-yellow. The last step is to add a pinch of salt for taste and to aid the breaking down of yolk granules to become more viscous. The end product is a whitish, creamy texture that can be smoothy scooped in a dish. The texture is creamy and the constancy is fluffy and a taste dominated by the Dijon mustard and the sweet lemon juice.
No comments:
Post a Comment