what is in mayonnaise?

Answer 1

Title: Mayonnaise
Categories:
Yield: 1 Servings

1 c Salad oil
1 Egg
-=OR=-
2 Egg yolks
2 tb Lemon juice
-=OR=-
2 tb Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until
slightly thick; add 1 teaspoon oil at a time
beating well after each addition, until 1/3 cup
has been added. Add a few drops lemon or vinegar.
The mixture should be quite thick and perfectly
smooth. If it isn't you added the oil too quick or
didn't beat it enough. Continue to add the oil and
acid alternately until it's used up. Add
seasonings to taste. Store covered in the
refrigerator.

Answer 2

My aunt used to make the best home made Mayo.

To do a Real Mayonnaise:


Have everything at room temperature. To the bowl of your food processor, with the steel blade at ready, add:


2 egg yolks

1 whole egg

1 Tbl. French style mustard

grind of black pepper, or bit of white or red

pinch of salt

juice of lemon


Turn on food processor, and let run for 10-15 seconds. Then, while still running, dribble in:


2 cups oil.


Use corn, peanut or other oil. For the distinctive taste, some or all of the oil can be olive. Be careful though, in a Mayonnaise made with all olive oil, if the oil is the least bit heavy the Mayonnaise will be a heavy thing indeed.


When all the oil has been added, shut off the machine and taste the Mayonnaise. You might want to add a bit more lemon juice or salt. This is also the time to add a bit of Tarragon, or a few chives, maybe a tiny touch of a fine curry powder, or anything else that might give it a distinctive flair. Whirl it few more seconds, and scrape into a stainless steel or glass bowl. Enjoy fresh and warm, or chill well before using.

Answer 3

MAYO:
The vast majority of mayonnaise consumed these days comes from a jar off the supermarket shelves. Many people are extremely brand-loyal when it comes to prepared mayonnaise. And then there are the mayonnaise versus Miracle Whip salad dressing wars.

One thing is certain: there is a vast difference between prepared commercial mayonnaise and homemade mayonnaise. Even a mayo-hater might be turned into a fan after trying a good homemade mayonnaise.

What's in there?
Mayonnaise is a thick, creamy sauce used as a condiment and salad binder. It is an emulsion of egg yolks, lemon juice or vinegar, vegetable or olive oil and seasonings. Without egg yolks, it is labeled salad dressing rather than mayonnaise. United States law requires any prepared mayonnaise contain at least 65 percent oil by weight whereas mayonnaise-type salad dressing must contain no less than 30 percent oil. Nowadays there are reduced-fat, low-fat, and fat-free mayonnaise products readily available for those watching their diet, but don't expect them to taste like the real thing.

Answer 4

1 c Salad oil
1 Egg
-=OR=-
2 Egg yolks
2 tb Lemon juice
-=OR=-
2 tb Vinegar
Salt and pepper
Paprika

Answer 5

Egg whites in oil. You begin whipping the egg whites, and then gradually pour in the oil until it whips together and thickens.

Answer 6

pretty much oil and a bunch of seasoning, plus chemicals to help keep it semi-solid rather than liquid

Answer 7

its ingredients are:
soybean oil, distilled vinegar, egg yolk, water, whole egg, salt, sugar, dehydrated garlic, spices, dehydrated onion, calcium disodium edta (to protect flavor).
calories per serving (1 tbsp... 14 g) ................. 100

Answer 8

It's an egg based condiment. You can make your own.

Answer 9

Things that obviously should be kept apart. Ew.

Answer 10

egg yolks, vinegar, salt, mustard and oil