What is mayonnaise?
A: Mayonnaise is a thick, cold, and creamy sauce or dressing.
It is commonly used on what?
A: Sandwiches, hamburgers, composed salads, and French fries.
It also forms the base for various other sauces, such
A: Tartar sauce, fry sauce, remoulade, salsa golf, and rouille.
Basic mayonnaise is an emulsion of what?
A: Oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings.
The color varies from near-white to what?
A: Pale yellow, and its texture from a light cream to a thick gel.
The process of emulsifying egg yolk was known for a
long time to pharmacists, who used it to prepare what?
A: Ointments and salves.
Modern mayonnaise can be made by hand with what?
A: A whisk, a fork, or with the aid of an electric mixer or blender.
How is it made?
A: It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil.
The oil and the water in the yolk form what?
A: A base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.
A combination of van der Waals interactions and
electrostatic repulsion determine what?
A: The bond strength among oil droplets.
Addition of mustard contributes to the taste and does
A: Further stabilizes the emulsion, as mustard contains small amounts of lecithin.
If vinegar is added directly to the yolk, it can do
A: Emulsify more oil, thus making more mayonnaise.
For large-scale preparation of mayonnaise where mixing
equipment is being employed, the process typically begins with the dispersal
of eggs, either powdered or liquid, into what?
Once emulsified, the remaining ingredients are then
added and then what?
A: Vigorously mixing until completely hydrated and evenly dispersed.
Oil is then added as rapidly as what?
A: As it can be absorbed.
Miracle Whip was developed as a what?
A: A cheap imitation of mayonnaise.
Since it does not meet the legal definition of
mayonnaise, it is marketed as what?
A: Salad dressing.
Egg-free imitations of mayonnaise are available for
A: Vegans and others who avoid eggs or cholesterol, or who have egg allergies.
In the U.S., why can these imitations not be labelled
A: Because the definition of mayonnaise requires egg.
Egg-free imitations generally contain what as the
emulsifying agent to stabilize oil droplets in water?
A: Soya or pea protein.
Commercial mayonnaise sold in jars originated where?
A: In Philadelphia in 1907 when Amelia Schlorer decided to start selling her own mayonnaise recipe in the family grocery store.
Around the same time in New York City, a family from
Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue,
featured his wife's what?
A: Homemade recipe in salads sold in their delicatessen.
The condiment quickly became so popular that Hellmann
began selling it in what?
A: "Wooden boats" that were used for weighing butter.
In 1912, Mrs. Hellmann's mayonnaise was mass-marketed
and was trademarked in 1926 as what?
A: Hellmann's Blue Ribbon Mayonnaise.
Where is Hellmann's known as Best Foods?
A: In the Western United States.