To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another ...

An example of an emulsifier is egg yolk. And that's used in traditional baking or traditional ice-cream making. We use alternatives to egg, use something called Guar which is a natural product but ...

The entire balance of Hollandaise sauce relies on lecithin in the yolks, which acts as an emulsifier. Each yolk can only hold so much fat in suspension, so adding a new egg yolk doubles the amount ...

Hollandaise is a deceptively simple combination of melted butter and warm egg yolks whisked together, but it only comes ...