Yes, lemon can curdle mayonnaise if added in large amounts or too quickly. The acidity from the lemon juice can cause the emulsified fats in the mayonnaise to break down, resulting in a separated or curdled texture. To prevent this, it's best to add lemon juice gradually and mix thoroughly to maintain the emulsion.
Best to use lemon zest to flavor whipping cream. While the lemon juice will not curdle the whipped cream it will effect the peak and thickness.
Sure, but it will curdle it.
Mayonnaise contain eggs, vegetable oil, vinegar, lemon juice, salt.
No, but the milk will curdle and it will not taste very good
No, mayonnaise is not an instrument. It is a condiment made from oil, egg yolks, and vinegar or lemon juice.
No. Store bought mayonnaise contains pastuerized ingredients in addition to many chemicals for stabilization. The hot water bath or pressure bath method would cause the eggs to cook/curdle and the fat in the mayonnaise would seperate.
Real mayonnaise is made from vegetable oil, egg yolks (an emulsifier), mustard and lemon juice or vinegar.
Yes, lecithin in the egg yolk is the emulsifier that emulsifies oil and vinegar/lemon juice to make a mayonnaise emulsion.
Mayo is a shortened term for mayonnaise. Mayo refers to the same condiment as mayonnaise, which is a creamy sauce made from oil, egg yolks, and vinegar or lemon juice.
Mayonnaise is an example of a thick, creamy condiment commonly used in sandwiches, salads, and dips. It is made from a mixture of oil, egg yolk, and vinegar or lemon juice.
Cocktail sauce is a red sauce that is tomato based and slightly spicy. A mayonnaise sauce as the name implies has a mayonnaise base which typically has lemon juice and pickles added.
Mayonnaise is a creamy condiment made with oil, egg yolks, and vinegar or lemon juice. Aioli is a type of mayonnaise that includes garlic and sometimes other flavorings like herbs or spices.