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Mayonnaise is an emulsion. Emulsions happen when you combine two or more ingredients that typically do not combine, such as vinegar and oil. They usually have the help of an emulsifying agent, such as egg yolks in mayonnaise. The egg yolks act as a binder to hold the vinegar and oil together. Yolks contain various amino acids (the building blocks of protein) that both attract and repel water molecules, which is why the yolks work at holding the opposite ingredients together. Lecithin is one of the emulsifiers (a phospholipid) that attaches one side of its molecule to the oil and the other side to the water.
If you are making your own homemade mayonnaise at home, you need to add oil slowly to the vinegar and egg yolks, as adding a large amount at once will cause the mixture to "break." A broken mayonnaise will appear separated and curdled. If you add the oil slowly, it allows time for the emulsifying agent (egg yolks) to attach to the two unlike ingredients and help bind them together. When adding the oil slowly, be sure to whisk briskly. The more the mixture is agitated, the more likely it is to hold together. You may even use a food processor or food mill to aid in this process (just drizzle the oil into the machine slowly).
Mustard is another emulsifying agent. It can be used when making your own homemade salad dressing with vinegar and oil. Simply mix the vinegar and mustard together and slowly drizzle in the oil to give enough time for the mustard to bind the vinegar and oil together.

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