Why it works: Lemon and mustard match in chemistry and in kitchens. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,816 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Mayonnaise
Ingredients
Directions
Put egg yolk, egg, and salt in the blender.
Add lemon juice and mustard to the blender with 75 ml oil.
Blend for about a minute.
Slowly add the remaining oil in a thin stream.
Continue blending until the mayonnaise reaches the desired consistency.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Lemon + mustardtop 11% of all pairsSmell alikestrongCooked together3,816 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
-
Egg + mustardtop 28% of all pairsSmell alikemoderateCooked together9,210 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolk
- Emulsifies the oil and water, giving the mayonnaise its thick, creamy structure.
- Egg
- Adds additional proteins that help hold the emulsion together and add body.
- Oil
- Forms the bulk of the mayonnaise, providing richness and a smooth, thick texture.
- Lemon juice or wine vinegar
- Adds acidity that brightens flavor and helps stabilize the emulsion.
- Dijon mustard
- Contains natural emulsifiers that help keep the oil and liquid combined.
The step that matters
Slowly add the remaining oil in a thin stream. Oil must be dispersed into tiny droplets gradually so the egg proteins can coat them. Adding it too fast overwhelms the yolk and the mayonnaise breaks into a runny, separated mixture.
Swap the mustard
How well each one fits the dish's main ingredients (egg, lemon):
- Asparagusfits better
- Spinachfits better
- Shallotfits better
- Mustardthe original
Fit is the average pairing score against egg, lemon. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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