Should you use whole eggs or only egg yolks for a thicker mayonnaise? Find out how each choice affects the final consistency and richness of your mayo.
1 Answer
Using only egg yolks will result in a thicker, richer mayonnaise due to the higher concentration of fat and lecithin, which are key emulsifiers.
Detailed Explanation:
Mayonnaise is an emulsion, a stable mixture of oil and water-based liquids (like vinegar or lemon juice). Eggs act as the emulsifier, binding these liquids together. Both the yolk and the white contain emulsifying properties, but the yolk is far more effective.
Egg yolks are rich in lecithin, a phospholipid that helps stabilize the emulsion. They also contain more fat than egg whites. The fat contributes to the overall thickness and richness of the mayonnaise. When you use only egg yolks, you're essentially increasing the concentration of these key emulsifying and thickening agents.
Egg whites, on the other hand, are mostly water and protein. While they can contribute to the emulsion, they don't provide the same level of thickness or richness as the yolks. Using whole eggs will still create mayonnaise, but it will be less dense and have a lighter flavor profile.
Therefore, if your goal is a thicker, more decadent mayonnaise, using only egg yolks is the best approach.
Pro Tip:
Ensure your egg yolks are at room temperature before starting the mayonnaise. This helps them emulsify more easily with the oil, preventing the emulsion from breaking.