Why do many recipes start mayonnaise by adding a bit of water or milk before the oil?

Question

Why do many recipes start mayonnaise by adding a bit of water or milk? Learn how this small amount of liquid can help the emulsion form more easily.

Answer 1

Adding a bit of water or milk at the beginning of a mayonnaise recipe helps to hydrate the egg yolks and other ingredients, creating a more stable emulsion and preventing the mixture from separating. This ensures a smoother, creamier final product.

Detailed Explanation:

Mayonnaise is an emulsion, which means it's a mixture of two liquids that don't naturally combine – in this case, oil and water-based ingredients (egg yolks, lemon juice or vinegar). To create a stable emulsion, you need an emulsifier, which in mayonnaise is the lecithin found in egg yolks.

Here's why adding a bit of water or milk at the start is beneficial:

1. Hydration: Egg yolks contain proteins and lecithin that need to be properly hydrated to function effectively as emulsifiers. Adding a small amount of water or milk allows these components to absorb moisture, making them more efficient at binding the oil and water together.

2. Improved Emulsification: Hydrated egg yolks create a better environment for the oil to disperse into tiny droplets. This makes it easier to form a stable emulsion that resists separation.

3. Temperature Control: The initial water or milk can help regulate the temperature of the mixture, preventing the egg yolks from cooking too quickly when the oil is added. Overcooked egg yolks can lead to a broken emulsion.

4. Viscosity Adjustment: The added liquid helps to create a slightly thinner base, making it easier to incorporate the oil gradually and evenly. This prevents the mixture from becoming too thick too quickly, which can also cause separation.

Pro Tip:

Make sure all your ingredients, including the egg yolks, oil, and any added liquids, are at room temperature. This helps them emulsify more easily and reduces the risk of the mayonnaise breaking.