Does adding mustard to mayonnaise help emulsification, and can I use different types of mustard?

Question

Does adding mustard to mayonnaise really help emulsification? Discover the scientific reason why mustard is a key ingredient for a stable mayo.

Answer 1

Yes, adding mustard to mayonnaise can help emulsification due to mustard's natural emulsifying properties. You can use different types of mustard, but Dijon mustard is often preferred for its strong emulsifying capabilities and flavor.

Detailed Explanation:

Mustard contains compounds, including mucilage, that act as natural emulsifiers. Emulsifiers help to stabilize mixtures of oil and water, preventing them from separating. Mayonnaise is an emulsion of oil, egg yolks (which also act as emulsifiers), and an acid like vinegar or lemon juice. Adding mustard can further enhance the stability of the emulsion, especially if you're making mayonnaise from scratch or trying to revive a slightly broken mayonnaise.

Different types of mustard will have varying degrees of emulsifying power and will also impart different flavors. Dijon mustard is a popular choice because it contains a higher concentration of mucilage and has a relatively neutral flavor that complements many dishes. Other mustards, such as whole-grain mustard or spicy brown mustard, can also be used, but they may affect the final flavor profile more noticeably. Experiment to find the mustard that best suits your taste preferences.

Here's how to incorporate mustard into mayonnaise:

1. For homemade mayonnaise: Add about 1 teaspoon of Dijon mustard per cup of mayonnaise while you are blending the ingredients. Add it after the egg yolks and acid have been combined, before slowly drizzling in the oil.
2. For store-bought mayonnaise: If you want to add mustard to store-bought mayonnaise, simply stir in a small amount (start with 1/2 teaspoon per cup) until it is fully incorporated.

Pro Tip:

If your mayonnaise is already separating, whisk in a teaspoon of mustard along with a tablespoon of warm water. The mustard will help re-emulsify the mixture, and the warm water will aid in the process. Whisk vigorously until the mayonnaise comes back together.