Emulsions: mayonnaise and hollandaise Mayonnaise and hollandaise are classic oil-in-water emulsions where dispersed oil droplets are stabilised by emulsifiers—egg yolk lecithin in mayonnaise, and lecithin plus partially denatured egg proteins and acid in hollandaise. Stabilisation occurs when amphiphilic molecules orient at the oil‒water interface, reducing interfacial tension and allowing fine droplets to be suspended within a continuous phase. Temperature, shear rate, dropl