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Understanding Emulsions II: Mayonnaise
In my mind mayonnaise has always been kind of a Jekyll and Hyde sauce. We all know what mayonnaise is and we all have a bottle of mayonnaise in the fridge. But we also have homemade mayonnaise, a sauce that can be richer tasting but which can also vary greatly depending on what oil and Continue reading
chemistry, cholesterol, eggs, emulsifier, emulsions, Food, lipid, mayonnaise, micelle, oil, proteins, Science, vinaigrette#cooking, cholesterol, eggs, emulsifier, emulsion, Food, food science, HDL, LDL, lipid, mayonnaise, micelle, recipe, recipes, salads, Science
The Science of Food 