I Second that Emulsion…The Lipid Lab Mayonnaise is an example of an oil-in-vinegar emulsion. Mayonnaise, like all emulsions, contains an emulsifier…in this case, the incredible, edible egg. Egg yolk contains the phospholipid lecithin. Each lecithin molecule contains a polar end that is attracted to water and a non-polar end that is attracted to oil. The result is that the lecithin dissolves half of itself in water and the other half in oil. Thus, droplets of oil can be dissolved in vinegar, creating mayonnaise. Each team will need to make a batch of scratch mayo. Then we will use it in two different recipes. MARVELOUS MAYONNAISE 1/2 tsp mustard ¼ tsp salt 2 eggs 2 Tbs vinegar 2 cups vegetable oil In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks. Loaded Potato Salad Peel the baked and cooled potatoes. Cut them into bite size cubes. Rinse and thinly slice the green onions. Mix the potatoes, onions, bacon bits, cheese and salad dressing together in a large bowl until everything is combined and coated. To make the dressing: 1 teaspoon Hidden Valley Ranch dressing mix 1 cup mayonnaise 1/2 cup buttermilk 1/4 teaspoon coarse grind black pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder Pinch of Cayenne Directions: Combine all ingredients in a medium bowl. Mix well. HOMEMADE PIMENTO CHEESE SANDWICHES 3oz cream cheese 1 cup cheddar, grated 1 cup Monterey jack, grated ½ cup mayo 3 T pimentos, smashed or chopped Pinch of salt & pepper Directions: In the bowl of a mixer, beat the cream cheese until smooth and fluffy. Add all the remaining ingredients and beat until well blended.