Necessity is the Mother SAUCE of Invention: Mayo | OOF 120

Discover how an 18th-century military siege on a Spanish island accidentally created a multi-billion dollar culinary staple. We break down the boundary problem of mixing oil and acid, revealing how egg yolk lecithin acts as a microscopic chemical bridge. Learn why applying mayonnaise to your bread is actually a high-level waterproofing operation that protects your sandwich structure.#mayonnaise #foodscience #culinaryphysics #kitchenchemistry ---------- Mayo Inspiration ---> https://youtu.be/YxKlXGn1jg0?si=Y8n7cxg1Ar6hKRUr---------- ☕ SUPPORT THE PODCAST:Keep the host caffeinated without selling out to corporate bosses, toss a few bucks into the virtual tip jar:https://www.buymeacoffee.com/LTS2020 ----------- 📲 FOLLOW US:Twitter/X: @ltsundry Instagram: @lts.pod YouTube: @LifeTechSundry ---------- ⏱️ CHAPTERS00:00 - Intro: Culinary Physics04:02 - Origin: Military Siege08:38 - Chemistry: The Boundary11:11 - Stabilizing with Yolks12:38 - Homogenization and Emulsion16:45 - Architecture: Moisture Barrier19:37 - Base Secondary Sauces20:25 - Sandwich Structural Integrity22:09 - Evolution: Culinary Science