this post was submitted on 26 Jun 2025
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Mayonnaise doesn't need an emulsifier. It's literally an emulsion of oil and water.
Traditionally, (Dijon) mustard is used as an emulsifier. Having whisked mayonnaise by hand before, the mustard is key.
You're telling me there's food in my food?
Interesting. I make mayo regularly, but didn't realize the mustard has a function. The recipe I use calls for dry mustard, but I usually use a prepared mustard like Dijon instead.