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processor makes this process nearly foolproof) As the oil falls into the bowl, the rapid action of the whisk quickly breaks it up into tiny droplets, which are kept suspended with the help of the emulsifiers in the egg yolk Here’s what happens to that mayonnaise in the bowl as you add more and more oil to it: • When the oil and water is at a 1:1 ratio , or one with less oil, there is no possibility of a stable emulsion forming The fat won’t break up and get coated by the water, nor will the water be able to suspend the fat within it At this stage, your mayonnaise looks like a thin, cloudy liquid • As the oil to water ratio approaches a 3:1 , your mixture begins to resemble a mayonnaise, albeit one that flows more like a vinaigrette As more and more oil is incorporated into the emulsion, the mayonnaise starts to become opaque, because the tiny drops of oil refract light differently than a liquid mass of oil • As the ratio passes a 5:1, the mayonnaise begins to get much thicker—thick enough that the peaks will hold when you pull the whisk out of it It seems counterintuitive: mayonnaise is thick, oil is thin, so adding oil to mayonnaise should make it thinner, right? Wrong We know that oil droplets in a sea of oil can swim around and float past each other quite freely and that in an emulsion, they are trapped in a tight matrix of droplets separated by water In order to flow, that water needs to be able to move freely around the system As you add more and more oil to the mayonnaise, the water separating each droplet of oil gets stretched thinner and thinner, severely limiting its movement Eventually, if you keep adding oil, the mayonnaise will start to turn from creamy and luscious to pasty and overly thick Try it now, and it will coat your mouth like candle wax—there isn’t enough water in the emulsion to adequately coat each of the oil droplets, and they end up spilling out and breaking Your mayonnaise turns greasy So, the key to a nice, creamy mayonnaise is to adjust the ratio of oil to water until you get the exact consistency you’re looking for Since I already know that, flavorwise, I like to use about 1 egg per cup (see “How Much Mayo Can I Make from One Egg?” here), the rest is just a matter of adding a little water a drop at a time to the finished product until it thins out to the consistency I’m after Foolproofing The rate at which the oil is added is a key factor in determining whether or not your mayonnaise will be successful Looking back at the metaphor of a college mixer, imagine that only one or two MIT boys trickle into that girls-college mixer at a time The emulsifiers have a fairly easier time of separating them from each other and getting them into the mix of things, completely surrounding them with girls A steady stream of nerds is easy to mix, so long as they trickle into the party slowly Now imagine the opposite: a whole group of them suddenly shows up at once, clinging tightly to each other Suddenly it’s much harder to get them to mix nicely Not only that, but any nerds who have already been inserted into the fray will see ... girls-college mixer at a time The emulsifiers have a fairly easier time of separating them from each other and getting them into the mix of things, completely surrounding them with girls A steady stream of nerds is easy to mix, so... long as they trickle into the party slowly Now imagine the opposite: a whole group of them suddenly shows up at once, clinging tightly to each other Suddenly it’s much harder to get them to mix... each of the oil droplets, and they end up spilling out and breaking Your mayonnaise turns greasy So, the key to a nice, creamy mayonnaise is to adjust the ratio of oil to water until you get the
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