The lemon juice, or white wine vinegar typically found in store bought mayo, serves to facilitate the interaction between the egg yolk and the oil, enabling the whole liquid conglomeration to emulsify. Alton Brown had a brilliant lesson on this a while back on Food Network's Good Eats.
Mayonnaise contain eggs, vegetable oil, vinegar, lemon juice, salt.
No, mayonnaise is not an instrument. It is a condiment made from oil, egg yolks, and vinegar or lemon juice.
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.
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.
mayonnaise is made with these ingredients
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.
No. Mayonnaise is made from an egg yolk base with oil, vinegar (or lemon juice) and seasonings.
No, mayonnaise is not an instrument. It is a condiment made from oil, egg yolks, and vinegar or lemon juice.
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.
Because it's made with either vinegar or lemon juice - both of which have a bitter taste.
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.