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Journal Articles International Journal of Molecular and Physical Gastronomy Year : 2023

An emulsion in the making

Abstract

The sauce that we call today "mayonnaise" was derived from "rémoulade" (or "rémolade"), which existed already in the 15th century (Tirel, 1419): both sauces are hot or cold oil in water (O/W) emulsions for which the liquid fat is dispersed in an aqueous solution (stock, vinegar, wine) using mustard as a surfactant' containing ingredient (Menon, 1755). Egg yolks were first added to rémoulade as a seasoning (Blancmesnil, 1850), and
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Dates and versions

hal-04040652 , version 1 (22-03-2023)

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Cite

Hervé This, Vo Kientza. An emulsion in the making. International Journal of Molecular and Physical Gastronomy, 2023, 1, pp.1-3. ⟨10.17180/ijmpg-2023-art02⟩. ⟨hal-04040652⟩
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