Emulsion Calculator

An emulsion is a stable mixture of two liquids that normally do not combine, such as oil and water. In cooking, emulsions are everywhere: mayonnaise, vinaigrette, hollandaise, béarnaise, beurre blanc, and Caesar dressing all rely on emulsification to achieve their smooth, creamy textures. The key to a stable emulsion is an emulsifier — a molecule that has one end attracted to water and another end attracted to oil, bridging the two liquids and preventing them from separating.

Egg yolk is the most versatile culinary emulsifier because it contains lecithin, a phospholipid that naturally bonds to both oil and water. This is why mayonnaise, hollandaise, and Caesar dressing all use egg yolk as their primary emulsifier. Mustard contains mucilage that performs a similar function, which is why vinaigrette often includes Dijon mustard. In butter-based emulsions like hollandaise and béarnaise, the milk proteins in butter serve as emulsifiers, stabilizing the mixture of butterfat and water.

The ratio of fat to liquid determines the character of an emulsion. Mayonnaise uses a ratio of approximately 3 parts oil to 1 part acid (lemon juice or vinegar), with egg yolk as the emulsifier. This produces a thick, spreadable sauce. Vinaigrette uses a similar 3:1 ratio but without sufficient emulsifier to create a permanent emulsion, so it separates over time and must be re-whisked before serving. Hollandaise uses butter (which is about 80 percent fat) as its primary liquid, creating a rich, pourable sauce.

Temperature is a critical factor in emulsion stability. Hollandaise and béarnaise must stay between 145 and 160 degrees Fahrenheit — too hot scrambles the egg proteins, too cold causes the butter to solidify and break the emulsion. Mayonnaise and vinaigrette are more temperature-tolerant but perform best at room temperature. Beurre blanc is the most temperature-sensitive because it has no egg emulsifier and relies entirely on butter proteins and the reduction to maintain stability.

This calculator determines the exact amounts of each ingredient for a stable emulsion based on your target yield. Each emulsion type has a defined ratio that the calculator multiplies by your desired total volume.

The calculator displays each ingredient in grams along with common kitchen measurements: tablespoons for oil and butter, teaspoons for acid, and the number of egg yolks needed. The component labels change based on the emulsion type — mayonnaise shows oil, egg yolk, acid, and mustard, while hollandaise shows butter, egg yolk, acid, and water.

For egg yolk amounts, the calculator converts grams to individual yolks using an average weight of 18 grams per yolk. This is important because most recipes call for whole yolks, not measured grams. The result is always rounded up to ensure sufficient emulsifier for a stable emulsion.

The fat type and acid type are displayed below the ingredient amounts, providing guidance on which specific oils, vinegars, or citrus juices work best for each emulsion. For example, mayonnaise calls for neutral oil like canola or vegetable, while aioli recommends extra virgin olive oil or a blend. Hollandaise specifies clarified butter to prevent milk solids from burning.

Follow these steps to calculate your emulsion recipe:

1. Select Emulsion Type: Choose from mayonnaise, aioli, vinaigrette, hollandaise, béarnaise, Caesar dressing, or beurre blanc.
2. Enter Target Amount: Input the desired yield in milliliters or cups.
3. Review Results: Read the ingredient amounts, egg yolk count, and preparation tips specific to your selected emulsion.

Emulsion science is fundamental to sauce-making in professional kitchens. A line cook preparing hollandaise for eggs Benedict must understand that adding butter too quickly will overwhelm the emulsifier and break the sauce. The technique of streaming warm clarified butter into egg yolks while whisking constantly creates a stable emulsion that holds for the duration of a brunch service. Breaking hollandaise during a busy service is a common and costly mistake.

Mayonnaise production at the commercial scale uses high-shear mixing equipment that disperses oil droplets much more finely than hand whisking, producing a more stable emulsion with a smoother texture. Home cooks can achieve similar results by using an immersion blender: start with egg yolks, mustard, and acid in a narrow container, then slowly stream in oil while blending. The narrow container forces the oil through the emulsifier more efficiently.

Understanding emulsion ratios also enables creative variations. Adding roasted garlic to a mayonnaise base creates aioli. Infusing the cream in hollandaise with tarragon and shallots produces béarnaise. Replacing half the oil in vinaigrette with buttermilk creates a creamy dressing that stays emulsified longer. These variations all follow the same fundamental principles of fat-to-liquid ratio and emulsifier selection.