Emulsion Calculator

Calculate perfect ratios for mayonnaise, vinaigrettes, and butter sauces

Emulsion Type

Target Amount

Mayonnaise

250ml yield

Oil

188g

13 tbsp

Egg Yolk

20g

2 yolk(s)

Acid

10g

2 tsp

Mustard

5g

Fat: Neutral oil (canola, vegetable)

Acid: Lemon juice or white wine vinegar

Tips for Mayonnaise

• Start with room temperature ingredients
• Add oil drop by drop at first
• Once emulsion starts, stream oil slowly
• If it breaks, start with new yolk and slowly add broken mayo

Emulsion Science

Emulsions combine two liquids that normally don't mix (oil and water)
Emulsifiers (egg yolk, mustard) have molecules that bond to both oil and water
Temperature matters - too hot or cold can break the emulsion
Add oil slowly to give emulsifier time to coat droplets
Broken emulsion can often be rescued by starting fresh and slowly adding the broken mixture