Mayonnaise, informally mayo, is a thick cold condiment or dressing commonly used in sandwiches, hamburgers, composed salads or on French fries. It is also a base in sauces such as Tartar sauce.
It is a stable emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise. The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel.
Commercial egg-free alternatives are made for vegans and others who avoid chicken eggs or dietary cholesterol.
History
Before the sauce called 'Mayonnaise' appeared in French cookbooks in the 18th century, several versions of similar sauces existed in Spain and in France.
In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina ("The Art of Cooking"). He calls the sauce "aioli bo".
Copyright 2024 puzzlefactory.com All rights reserved.
