Otis watches a cooking show on making mayonnaise. The chef dissolves salt and sugar in vinegar. She mixes in an egg yolk, and then mixes in oil until the ingredients are completely blended together. The chef says that it's great on sandwiches and that it can be stored without separating. Which best describes the purpose of the egg yolk in the recipe?

Question

Brendon

Chemistry

11 April, 14:04

Otis watches a cooking show on making mayonnaise. The chef dissolves salt and sugar in vinegar. She mixes in an egg yolk, and then mixes in oil until the ingredients are completely blended together. The chef says that it's great on sandwiches and that it can be stored without separating. Which best describes the purpose of the egg yolk in the recipe?

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Gabriel Barr · Answer 1

The egg yolks is there to provide consistency and homogenise the entire mixture that is to bring it to one state so that there are no distinct particles present and that it will not settle down or separate into layers on storage. Also egg gives it flavor probably.