Mayonnaise is a kind of thick semi-solid sauce mainly made of vegetable oil, egg, lemon juice or vinegar, and other seasonings. Usually used in salads and other dishes. In general, only the yolk portion is used for eggs, but there are also practices where the whole egg is used.
The color of Mayonnaise is light yellow, soft and moderate, viscous, with a certain toughness, refreshing fragrance, and a strong aftertaste. The phospholipids in egg yolk have a strong emulsifying effect, thus forming a stable emulsion. Oil is dispersed in vinegar in the form of 2-4 microns of fine particles. When consumed, the aqueous part first comes into contact with the tongue, giving a smooth and refreshing sour taste before the oily part can be detected.
If you use Mayonnaise as the basic raw material, you can prepare a wide range of famous delicacies. Adding finely chopped onions, pickled watermelons, boiled eggs, celery, etc. can create seasonings for fried fish, beef steak, and cold dishes such as shrimp, eggs, and oysters. Add Tomato juice, green peppers, pickled cucumbers, onions, etc. to make a sauce for fresh vegetable salad or macaroni salad. It is commonly used to mix with cooked potatoes cut into blocks to make potato salad, or with fruits and vegetables to make Fruit salad and vegetable salad.
Importance of Mayonnaise: mix water and brewing vinegar, and add nucleoside gum to make the solution while stirring. Add 1/3 of the above solution to egg yolk, salt and Spice, and make it into a paste.
