Mastering the art of mayonnaise

via SFgate

Nothing illustrates the interweaving of simple art and complex science in cooking better than homemade mayonnaise. One of the classic sauces of French cuisine, mayonnaise is nothing more than tiny droplets of oil suspended in a matrix of egg yolk and water, with a dash of lemon and a pinch of mustard to add flavor and structural stability.

Check out the entire series on basics, from Blanching to Skinning an onion