Description
Real mayonnaise is based on an oil-in-water emulsion (O/W), which is created only by slowly and dropwise stirring oil into egg yolk. Depending on the recipe, one or more egg yolks are first mixed with salt, pepper, and some liquid (water, lemon juice, vinegar), sometimes also mustard. While stirring, oil is then added, initially drop by drop, once thickening is noticeable (indicating the formation of the O/W emulsion), in a thin stream, until the desired consistency is achieved. Both for household and large-scale production, the use of roux was recommended for reasons of time and cost saving. Such an imitation mayonnaise, for example, consists of a stirred roux to which egg yolk and oil are added.
