Why does mayonnaise curdle with the bamix?

The Bamix mixes with such high shear forces that the bonds holding the oil droplets to the surrounding droplets break, causing them to aggregate into larger droplets. This process is called coalescence.

Coalescence is one of the main causes of mayonnaise curdling. Other factors that can contribute to mayonnaise curdling include:

Adding too much acid: Acid can cause mayonnaise to curdle because it disrupts the chemical reactions that occur when forming an emulsion.

Using too much egg yolk: Egg yolks contain a high amount of lecithin, which acts as an emulsifier. Too much lecithin can cause the emulsion to become unstable and curdle.

Not mixing the mayonnaise slowly enough: When mixing mayonnaise, it is imperative to mix it slowly. Mixing too quickly can incorporate too much air into the mayonnaise, which can cause it to curdle.

Adding the oil in too fast.

Using a blunt knife.

Chilling the mayonnaise too quickly: Chilling mayonnaise too quickly can cause the oil to coagulate and the mayonnaise to curdle.