Emulsifying. Oil and water just don't mix--unless you emulsify them, which means binding liquids with another agent to keep them from separating. For mayonnaise, oil is blended with a vinegar-water mixture and held together with egg yolks. Here's how:
Recipe by Cooking Light September 2015
Credit: Jennifer Causey; Styling: Claire Spollen
102 calories; fat 11.3g; saturated fat 1.2g; mono fat 2g; poly fat 7.7g; cholesterol 18mg; sodium 49mg; calcium 2mg.