Why it Works: Oil and Water
Alaskan oil slicks and vinaigrettes are examples of a general rule of nature: Oil and water do not mix. So how do we explain mayonnaise and the sauce for this dish? Both are full of oil and butter, yet they stay creamy and smooth. Both sauces (mayonnaise is technically a sauce) contain emulsifiers, which are attracted to both oil and water. When present in a sauce, emulsifiers act as a bridge between oil and water, preventing them from separating.