Mayonnaise and Toum Problems in Restaurants, Fixed

Why these sauces split

Mayonnaise and toum are emulsions: a lot of oil held as tiny droplets in a small amount of water and acid, with the yolk holding it together. Anything that upsets that balance lets the oil separate. In a restaurant the risk grows with big batches, speed and different cooks.

The six most common problems

Splitting while mixing: usually oil added too fast at the start. Add it drop by drop until the mix thickens, then in a thin stream.
Ingredients too cold: work at room temperature.
Too much oil for the yolk: keep the yolk quantity fixed by weight.
Toum melting next to the shawarma grill.
Colour and texture changing daily, because fresh eggs vary in size.
Waste from cracking and separating dozens of eggs.

How egg yolk powder helps

Egg yolk powder is naturally rich in lecithin, the emulsifier that holds oil and water together, so mayonnaise made with it is steadier and less likely to split. You weigh the same amount every time, so texture and colour stay the same. From the kitchens we supply: toum made with egg powder does not split on the grill next to the shawarma and keeps 6 days in the fridge instead of about 3 with fresh eggs.

Reconstituting without lumps

1 kg egg yolk powder + 3 to 3.5 L water = 4 to 4.5 kg whisked yolk.
Make a smooth paste with part of the water first, then add the rest while whisking.
A large egg yolk is about 17 to 20 g, so convert recipes written in eggs to weight once.

Rescuing a broken batch

Put a little reconstituted yolk in a clean bowl and whisk the broken mayonnaise into it slowly until it thickens again. Store the powder dry, use reconstituted yolk the same day and keep finished sauces in the fridge. For burger sauce, mayonnaise seasoning goes in at 5 g per 100 g mayonnaise; for recipes that need the whole egg, see whole egg powder. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates. Send us your weekly volume on WhatsApp for a quote.