Why is all added in small amount making mayonnaise?

You're right! Adding ingredients one at a time, in small amounts is crucial for making a successful mayonnaise. Here's why:

* Emulsification: Mayonnaise relies on emulsification, which is the process of combining oil and water (which normally don't mix) into a stable mixture. This is achieved through the use of egg yolks, which act as an emulsifier.

* Gradual Incorporation: Adding ingredients slowly allows the egg yolk to gradually incorporate the oil, creating a stable emulsion. If you add too much oil too quickly, the emulsion will break, resulting in a watery, oily mess.

* Consistency: Adding ingredients gradually also helps control the consistency of the mayonnaise. You can adjust the thickness and texture by adding more or less oil, depending on your preference.

* Preventing Curdling: Adding ingredients slowly prevents the mayonnaise from curdling, which happens when the emulsion breaks down.

Here's how the process typically works:

1. Whisk egg yolks: Start by whisking egg yolks until they're pale and thick.

2. Add oil slowly: Gradually drizzle in oil, whisking constantly, until the mayonnaise starts to thicken.

3. Adjust consistency: Once the mayonnaise is thick enough, you can add other ingredients, such as lemon juice, vinegar, salt, and pepper, slowly and while whisking.

By following this gradual approach, you can ensure that your mayonnaise is smooth, creamy, and delicious!