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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Mayonnaise, hollandaise, and vinaigrette are classic oil‑in‑water emulsions stabilized by egg yolk lecithin, heat‑sensitive protein networks, and mustard mucilage respectively.
Origin: French, Mediterranean, Roman (18th century; 17th century; Roman times) — Port Mahon, France; Mediterranean Sea; Roman Empire
See full technique reference →The emulsification process relies on reducing interfacial tension between oil droplets and aqueous phase, forming a stable dispersion. Droplet size, temperature, and pH control protein solubility and emulsifier activity, while shear forces dictate droplet breakup and distribution.
Primary Reaction
Formation of oil‑in‑water emulsion via lecithin or protein networks
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Key Variables