It is possible to make mayonnaise with olive oil and egg whites rather than egg yolks....
It is possible to make mayonnaise with olive oil and egg whites rather than egg yolks. If no other ingredients were added, do you think a homogeneous mixture would result from the oil and whites? Why or why not?
Homework Answers
The egg yolk is the container of soy lecithin, which is the emulsifier between the oil and the water contained in the egg. If only the whites are used, there is no emulsifier and a homogeneous mixture is not formed.
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It is possible to make mayonnaise with olive oil and egg whites
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