Session 22 — Mayonnaise: Emulsion Without Heat
← Block 5–6: The 5 Mother Sauces Overview
Skill: Mayo is a cold emulsion — egg yolk, acid (lemon or vinegar), and oil, whisked until stable. Same principle as hollandaise (fat suspended in water-based liquid via lecithin) but much more forgiving. Start with a small amount of oil and add it very slowly at first to establish the emulsion before adding more quickly.
Full Meal: Seafood Rolls with Homemade Mayo + Vinegar Coleslaw
Make the mayo from scratch for the roll. The vinegar slaw is mayo-free — its tang contrasts the rich seafood roll instead of doubling down on it.
| Component | Recipe |
|---|---|
| Protein | Shrimp, scallop, or lobster roll |
| Veg | Vinegar coleslaw — tangy, no mayo; contrasts the rich roll |
| Starch | Brioche or potato rolls |
🎥 Compare Notes: How to Make Mayonnaise — Watch the oil addition speed — this is where the emulsion either forms or breaks.