The Physics and Chemistry of Emulsions and Blender Mayonnaise
I am a big fan of mayonnaise. I like it on my fries, on my burgers, and combined with different ingredients to create a variety of amazing sauces. Even if you don’t like mayo, I think you should agree with me that there is something magical about how egg yolk and oil blended together in just the right way can result in something with a texture so different from either base ingredient. And if... »










