Homemade mayonnaise surpasses some store-bought versions with just a few simple ingredients in less than 10 minutes. A major hurdle in making mayonnaise is preventing it from splitting, but adding a spoonful of Dijon mustard acts as an emulsifier. This binds oil with water-based components, ensuring stability. Both methods, immersion blender and whisking, benefit from this addition. Egg yolks naturally contain lecithin, necessary for emulsifying water and oil, while Dijon mustard enhances this property without changing ingredient ratios. Store-bought mayonnaise includes added lecithin for stability, typically derived from soy.
Adding a spoonful of Dijon mustard to homemade mayonnaise enhances stability by acting as an emulsifier, binding oil with water-based ingredients to prevent separation.
Egg yolks contain lecithin, a natural emulsifier that helps bind oil and water together, making it essential in mayonnaise preparation.
Using mustard in mayonnaise increases emulsifying properties without altering the ratio of the main ingredients such as egg and oil.
Store-bought mayonnaise often incorporates additional lecithin from sources like soy, which contributes to its stability and shelf-life.
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