What is the binding agent in mayonnaise?

The binding agent in mayonnaise is egg yolks. Egg yolks contain emulsifiers, primarily lecithin, which play a crucial role in combining the water and oil components of mayonnaise. This emulsification process ensures that the mixture remains stable and does not separate.

Oil, though a key ingredient in mayonnaise, acts as the dispersed phase that is emulsified by the egg yolks. The vinegar and mustard are flavoring agents that contribute to the overall taste but do not serve the primary function of binding the emulsification.

Understanding the role of egg yolks as the emulsifying agent helps clarify not only the composition of mayonnaise but also the broader principles of creating stable emulsions in various culinary applications. It illustrates the importance of selecting the right ingredients that work together to achieve desired textures and flavors in sauces and dressings.