What is mayonnaise? About the ingredient mayonnaise. Including 983 recipes with mayonnaise, nutrition data, and where to find it.
Mayonnaise (sometimes abbreviated to its slang "mayo) is an emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices.
Lecithin in the egg yolk is the emulsifier. It is often cream in color, and may be anything in texture from that of light running cream to thick.
Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer, an electric blender, or a food processor.
Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it.
Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.
It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisk it, slowly add the curd while whisking, and it will emulsify to be mayonnaise.
Mayonnaise is usually found in the salad dressings section or aisle of the grocery store or supermarket.
Mayonnaise is a member of the Fats and Oils USDA nutritional food group.
|British (UK) term:||Mayonnaise|
There are 992 recipes that contain this ingredient.
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