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Mayonnaise: Difference between revisions
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|title=Mayonnaise: Wiki | |title=Mayonnaise: Cooking Wiki | ||
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|keywords= | |keywords=#mayonnaise #oliveoil #vegetableoil #mustard #lemonjuice #vinegar #saffloweroil #homemademayonnaise #eggyolk #condiments #dipsandsauces | ||
|description=Mayonnaise (often abbreviated mayo) is a thick condiment made primarily from vegetable oil and egg yolks | |hashtagrev=12032020 | ||
|description=Mayonnaise (often abbreviated mayo) is a thick condiment made primarily from vegetable oil and egg yolks | |||
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[[Image:Mayonnaise.jpg|250px|thumb|right| | |||
[[Image:Mayonnaise.jpg|300px|thumb|right|Hellman's 'real' mayonnaise]] | |||
[[Image:Squeezy Hellmans Mayonnaise.jpg|250px|thumb|right|An expensive way of buying the above!]] | |||
Mayonnaise (often abbreviated mayo) is a thick condiment made primarily from [[vegetable oil]] and [[egg yolks]]. Whitish yellow in colour, it is a stable emulsion formed from the [[vegetable oil|oil]] and the yolks and is generally flavoured with [[lemon juice]] and/or [[vinegar]], [[salt]], and sometimes [[mustard]]. Numerous other sauces can be created from it by adding additional seasonings. | Mayonnaise (often abbreviated mayo) is a thick condiment made primarily from [[vegetable oil]] and [[egg yolks]]. Whitish yellow in colour, it is a stable emulsion formed from the [[vegetable oil|oil]] and the yolks and is generally flavoured with [[lemon juice]] and/or [[vinegar]], [[salt]], and sometimes [[mustard]]. Numerous other sauces can be created from it by adding additional seasonings. | ||
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===Rescuing split or curdled mayonnaise=== | ===Rescuing split or curdled mayonnaise=== | ||
With [[homemade mayonnaise]], If you add the [[olive oil]] too quickly and the mixture separates into an oily mess, try the rescue method recommended by the award | With [[homemade mayonnaise]], If you add the [[olive oil]] too quickly and the mixture separates into an oily mess, try the rescue method recommended by the award winning Spanish chef, José Andrés; "measure out 1 tablespoon of lukewarm water and add to the mix little by little until you have the creamy sauce you wanted". | ||
Having tried the above suggestion a few times, to no avail. I would suggest adding another whole fresh egg into the split mixture, maybe a dash of nice vinegar and just blitz for a minute or so. You'll hear the difference as the curdled mixture starts to coagulate properly. This fix has worked for me, every time. | Having tried the above suggestion a few times, to no avail. I would suggest adding another whole fresh egg into the split mixture, maybe a dash of nice vinegar and just blitz for a minute or so. You'll hear the difference as the curdled mixture starts to coagulate properly. This fix has worked for me, every time. | ||
==See also== | ==See also== | ||
* A huge variety of [[Garlic mayonnaise recipes|different mayonnaise recipes]][[Category:Ingredients]] | * A huge variety of [[Garlic mayonnaise recipes|different mayonnaise recipes]]{{CategoryLineIngredients}} | ||
[[Category:Ingredients]] | |||
[[Category:Condiments]] | [[Category:Condiments]] | ||
[[Category:Dips and sauces]] | [[Category:Dips and sauces]] | ||
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