Sorry that was 2 seperate thoughts

you NEED acid in mayo.. as i said above it cooks the eggs

also it does chemically help the mayo stabilize..

As the emulsifier in mayo is the Yolks ..

There is a big scientific breakdown i could post lol but it would bore you to death (I did a paper on this for school)

Your eggs emulsified because yolks have a letchin in them that make very good with oil.