It is only the egg yolk that contains lecithin which is the emulsifier that makes it possible to create the oil emulsion. Mayonnaise usually also contains vinegar or lemon juice (which are mostly water) to enhance the flavor. The egg white is also mostly water and it is pretty easy to successfully make "whole egg" mayonnaise. Perhaps, the white is traditionally left out because it has its own valuable uses in cooking other things.
Mayonnaise is basic. I saw a program on the Science channel ("How It's Made") where a technician poured the indicator phenolphthalein into mayonnaise. It turned violet. That indicator only turns violet in the presence of bases between pH 8.2 and pH 12.
No, only if you consider eggs dairy. Mayonnaise is made from eggs, vinegar, oil, mustard, and salt.
No. Only time will heal it.
no only a little doesn't hurt
White bread and mayonnaise sandwiches. He only drinks mountain dew.
Yes, in fact mayonnaise can only be made with raw eggs.
Mayonnaise is heterogeneous because some mixtures are only recognized as heterogeneous when observed through a microscope. This is because mayonnaise is an emulsion, which is a type of colloid, a heterogeneous mixture composed of tiny particles suspended in another non-mixable material.
Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions.
No, Hellman's mayonnaise does not contain gluten.
There is more than 10 foods that only the Midwest understands. The top ten foods only the Midwest understands are ranch dressing goes on everything,mayonnaise for dipping french fries, sweet corn is two colors, onions and fried potatoes, chili with peppers and tomatoes, soda is called pop, there is only one good mayonnaise and cheese goes on apple pie.
In an apple cake recipe, it probably would not make much difference if you were to only use two eggs instead of three. If you are concerned, add a tablespoon of mayonnaise for the last egg. In many, many recipies a tablespoon of mayonnaise can be substituted for an egg without any difference in taste.
raw egg yolk, cooking oil and vinegar The related link below tells you how.