Title: Science for Kids, Part Iii-Mayonnaise
Categories: Condiment Kids Crafts
Yield: 1 Servings

		Water is not the only liquid
		With which oil doesn't
		Usually mix. Oil also
		Separates from vinegar. You
		May have seen oil and
		Vinegar salad dressings
		That just wouldn't stay
		Mixed
		Mixture in which oil and
		Vinegar have been forced to
		Mix by adding a
		Third liquid.
		Mayonnaise, though, is a

The liquid that traps the oil drops in the liquid is raw egg yolk. To see this happen for yourself, follow the recipe to make some mayonnaise. Be sure to keep everything clean so you can taste the finished product.

Start by breaking two eggs into a bowl. Use a tablespoon to transfer the two

yolks to another bowl. This is a little tricky, so you may want to ask an adult to help with this step. (Put the egg whites aside to use later, if you

want.)

Add 1/4 teaspoon of dry mustard and 1/2 teaspoon of salt to the yolks. Then beat with a wire whisk until well blended.

Next, measure out one cup of vegetable oil. Pour a little of the oil, about 1

or 2 tablespoons into the bowl. Beat this mixture with the whisk. Then pour in a little bit more oil and beat again. Keep pouring in oil, a little at a time, beating well after each addition.

After a while the mixture will get thick and creamy. When all the oil has been mixed in, add two teaspoons of vinegar and stir it in, too.

Pour the mixture in a clear glass so you can see it better. Instead of forming a separate layer floating on top, tiny droplets of oil will remain suspended in the creamy mixture. The egg yolk coats each oil droplet, preventing it from joing other droplets to form bigger and bigger drops. Since they never form a separate layer, the tiny oil droplets are trapped.

Finally, taste the mayonnaise. How does the taste of your homemake mayonnaise compare with what you buy at the store? From: Science (see PT 1)

From: Danial Mannen Date: 05-03-96 (15:00) Online Connections (761) Recipes

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