The article discusses the inherent challenges of creating mayonnaise, an emulsion notoriously difficult to stabilize. It highlights Costco's attempt to produce a new mayonnaise under their Kirkland brand, which was abandoned due to difficulties in maintaining emulsion stability while attempting to introduce healthier omega-3 ingredients. This situation is contrasted with the humorous portrayal of emulsions in pop culture, particularly a scene from the film "The Menu,") illustrating the complexities of gourmet food preparation that even chefs face.
Mayonnaise is an emulsion, known for its difficulty to achieve stability. Costco's attempt to launch a Kirkland Signature mayonnaise was halted due to this challenge.
Costco's team tried to innovate by adding omega-3s to their mayonnaise, but the change resulted in a less stable emulsion, ultimately leading to the product's abandonment.
Collection
[
|
...
]