Mayonnaise

Mayonnaise is almost all fat; oil and egg yolk. There are very few carbs in it although egg yolk has some carbohydrate; .6 gram per cup of mayo.

If you put mayonnaise in the oven it would get to hot and make a gooey mess everywhere and so for the microwave

Mayonnaise is basically made from eggs, dairy foods and vinegar. These are not high in purines which can be the cause of excessive uric acid in the blood.

Miracle Whip refers to itself as "salad dressing", and it makes a very fine one indeed. It has more sugar, vinegar and spices in it than mayonnaise does, and less egg yolk content per volume as well. Kraft Foods, the maker of Miracle Whip, makes a mayonnaise as well. Try tossing a chilled green salad with just a dollop or two of MW (just enough to lightly coat the ingredients) for a simple and delicious salad.

If you're working with a recipe for, say, potato salad, and it calls for mayonnaise, I would use mayonnaise since the recipe would probably also call for its own flavoring (sugar, mustard, vinegar etc.) to combine with it. Miracle Whip is already seasoned for a sweet, somewhat tangy flavor.

For a better idea of the taste difference, spread regular mayonnaise on a slice of bread and Miracle Whip on another. Your taste buds will tell they are similar, but the tastes are very different. I always have both in my kitchen.

A level Tblspoon weighs 23gram

The chef of the Duke of Richelieu is said to have first made mayonnaise in honor of the Duke capturing the city of Mahón in Minorca in 1756.

Because it's made with either vinegar or lemon juice - both of which have a bitter taste.

Mayonnaise with garlic in it, unsurprisingly.

Man-made mayo does. Good for sore throats too

It is safe, most mayo these days in full of preservatives and things that will prevent it from becoming harmful. It can still spoil, of course. and then there is the fact that its nasty in the microwave.

50p
As of 5/3/2013 in California, USA 30 ounces of brand name prepared Mayo costs approximately $5.50 unless it is on sale.
A jar of mayonnaise costs between $2 and $3 on average. The actual cost varies based on the brand and size of the jar.

Unopened it will last on the self for a year or more. But once it is opened, it will last a couple of months in the fridge. If you've opened the container or used mayo on a sandwich or in a salad, it shouldn't be left unrefrigerated for more than a couple of hours.

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.

49 kkal - 1 tablespoon

EDTA

It isn't necessarily good but not particularly bad, either. Mayonnaise is made from egg yoke, oil, and an acid such as lemon or vinegar. It's usually seasoned with salt. Processed mayonnaise (in lieu of home made) has additional ingredients to extend shelf life. Eating large quantities of mayonnaise over a long period of time can increase cholesterol and it should be considered one of those food products that's used in moderation. A bit of it is good for you but don't go pour on dollops(Loads) because that's when it comes bad for you!

This clear, fragrant jelly, made from the pulp and rinds of citrus fruit, is a 17th century innovation; the original marmalade was made from quince or apple, rather than citrus. There is a widespread myth that says the word marmalade came from the French "Marie malade" (illness of Marie), because it was one of the few things that Mary, Queen of Scots could eat when she was ill. But the idea that a French expression would be adopted by the Scots to describe their queen's preferred food seems a little far-fetched, doesn't it? Actually no it does NOT. Mary Queen of Scots was raised in France at the French court , and was briefly Queen before the death of her young husband and her return to Scotland. Her mother who was Regent of Scotland in her absence, for years, was also French. Mary was a much admired and famous figure from her youth and it would not be surprising if her name became associated with a particular food or other item that she favoured. The word's actual history traces back through French to the Portuguese marmelada (quince jam), from marmelo (quince). Marmelo came from the Latin melimelon (an apple grown from a tree that had been grafted onto quince roots), from meli- (honey) and -melon (apple). (So why is a melon not an apple in English? The English melon, the gourd-like fruit of a cucurbit vine, came from a contraction of the Latin melopepo, or apple-gourd.)

peel some carrots, white cabbage, onions...

then grate all of them into a bowl, add some mayonnaise and stir it in and add other ingredients that tickle your taste buds. :)

Have fun :P

This is a liquid measurement, but the weight in pounds is approximately 8. I got this by taking the liquid measure of the mayonnaise (128 fluid ounces) and dividing by 16 (ounces in a pound). Usually, an ounce of something that is water-like weighs about an ounce. If you wanted an exact number, you would have to find the specific gravity of mayonnaise and multiply it by the 8 pounds.

Or, if you have an empty jar of the same brand of mayonnaise, with the label still attached, and preferably the same lot number, you could weigh that to get the "tare weight," then weigh an unopened jar ("gross weight") and subtract the tare weight to get the net weight.

well it depends what it says in the ingredients. If it does say to use it, I recommend Hellman's but if it says not to use it, don't use it. but it is really your choice! Have fun making your chocolate brownies!

Mayonnaise is made from egg yolks and vinegar, often with an oil as an emulsifier.

Commercial mayonnaise contains mostly vegetable oil, mixed with vinegar, egg yolk, and spices (including mustard).

voulez-vous coucher avec moi se soir 2X= do you wanna sleep with me tonight.

• Margarine comes from plants
• Margarine is made mainly of hydrogenated or refined plant oils and water.

• Margarine can be used both for spreading or for baking and cooking

• It is also commonly used as an ingredient in other food products, such as pastries and cookies.