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.