An emulsion in the making

Hervé This, Vo Kientza (1)

1 SayFood - Paris-Saclay Food and Bioproduct Engineering

The sauce that we call today "mayonnaise" was derived from "rémoulade" (or "rémolade"), which existed already in the 15th century (Tirel, 1419): both sauces are hot or cold oil in water (O/W) emulsions for which the liquid fat is dispersed in an aqueous solution (stock, vinegar, wine) using mustard as a surfactant' containing ingredient (Menon, 1755). Egg yolks were first added to rémoulade as a seasoning (Blancmesnil, 1850), and

Mots clés: emulsion; picture; microscope

Domaines: Chimie

Hervé This, Vo Kientza. An emulsion in the making. International Journal of Molecular and Physical Gastronomy, 2023, 1, pp.1-3. ⟨hal-04040652⟩