What cold, thick sauce or dressing is an emulsion of oil, egg yolk, and an acid?
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Mayonnaise
Mayonnaise is a permanent emulsion, meaning the lecithin in the egg yolk acts as a bridge to keep the oil and acid from separating. If you add the oil too quickly during the whisking process, the emulsion will 'break' and turn into a greasy liquid.
Also asked as:
- What thick, cold emulsion is made by combining oil and an acid with egg yolks?