Egg yolk contains lecithin which is an emulsifier or surfactant which acts as a dispersal agentfor fat in water. I don't get the chemistry, but then, I don't have to get it
The short version: they help the water and oil to mix.
The egg in the mayonnaise is not raw. It is pasteurized by cooking at a low temperature.
For its taste and conserving properties.
No, only if you consider eggs dairy. Mayonnaise is made from eggs, vinegar, oil, mustard, and salt.
A normal bottle of any mayonnaise will not contain 12 eggs. While egg yolks are used to make mayonnaise, the main ingredient is oil, not egg.
Mayonnaise contain eggs, vegetable oil, vinegar, lemon juice, salt.
Not true mayonnaise. But check the ingredient statement.
No; mayonnaise is an emulsion of oil, eggs yolk, water, vinegar, mustard, salt, etc.
No; mayonnaise is an emulsion of oil, eggs yolk, water, vinegar, mustard, salt, etc.
Mayonnaise is not a direct substitution for eggs in a cake. You need to calculate the amount of oil as well, and also balance the acidity of the mayonnaise with baking soda.
There are several variations, but the base ingredients are eggs and oil.
Mayonnaise, seaweed, fish eggs, nuri, sushi rice and thats all i know.
It should be. Mayo is made with eggs and oil.
Eggs, vinegar and oil.
Mayonnaise, 1 tbsp per egg i think