How do you emulsify oil and water at home?
Online Answer
When it comes to making an emulsification, the key is to add the oil slowly into the mixture with the vinegar and emulsifier. Too fast and the oil and vinegar will want to stay separated. Also pay attention to the temperature of your emulsifier to ensure it's not too hot or too cold compared to the oil and vinegar..
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Mayonnaise, like all emulsions, contains an emulsifier…in this case, the incredible, edible egg. Egg yolk contains the phospholipid lecithin. ... The result is that the lecithin dissolves half of itself in water and the other half in oil. Thus, droplets of oil can be dissolved in vinegar, creating mayonnaise..
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