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==The [[History]] of Mayonnaise==

==The [[History]] of Mayonnaise==

Mayo was invented in 1756, by [[French]] chef Duc de Richelieu. After the French beat the British at Port Mahon, he created a victory feast that included a cream and egg sauce. Realizing that the kitchen had no cream, Richelieu substituted [[olive oil]] for the cream and a new culinary realization was born. The chef called the new sauce "Mahonnaise" for the victory of the French.  

Mayo was invented in 1756, by the [[French]] chef, Duc de Richelieu. After the French beat the British at Port Mahon, he created a victory feast that included a cream and egg sauce. Realizing that the kitchen had no cream, Richelieu substituted [[olive oil]] for the cream and a new culinary realization was born. The chef called the new sauce "Mahonnaise" for the victory of the French.  

Mayonnaise is an emulsion, which is a mixture of two fluids that normally can not be combined. Not combining oil and water is the traditional example. Emulsifying is done one ingredient to another - slowly adding one to the other while simultaneously rapidly mixing. This spreads and suspends extremely small droplets of one fluid by the other. However, the two fluids would separate rapidly again if a dispersant was not added. The dispersants and the coordination between the two fluids stabilize the mixture. The eggs and gelatin are emulsifiers. In mayonnaise, the dispersant is eggs, which contains [[lecithin]], a fat dispersant. Chemically, the emulsions collide, heterogeneous mixtures are which are composed from extremely small particles which are suspended in another unmixable material. These particles are larger than molecules, but less than one thousandth of an inch in width. Small particles like this do not settle out and will pass right through filter paper. The particles in the emulsion are can be [[solid]], [[liquid]], or [[gas]]. The medium that they are suspended in can be a solid, liquid or gas (although gas colloids cannot be suspended in gas).

Mayonnaise is an [[emulsion]], which is a mixture of two fluids that normally can not be combined. Not combining oil and water is the traditional example. Emulsifying is done one ingredient to another - slowly adding one to the other while simultaneously rapidly mixing. This spreads and suspends extremely small droplets of one fluid by the other. However, the two fluids would separate rapidly again if a dispersant was not added. The dispersants and the coordination between the two fluids stabilize the mixture. The eggs and gelatin are emulsifiers. In mayonnaise, the dispersant is eggs, which contains [[lecithin]], a fat dispersant. Chemically, the emulsions collide, heterogeneous mixtures are which are composed from extremely small particles which are suspended in another unmixable material. These particles are larger than molecules, but less than one thousandth of an inch in width. Small particles like this do not settle out and will pass right through filter paper. The particles in the emulsion are can be [[solid]], [[liquid]], or [[gas]]. The medium that they are suspended in can be a solid, liquid or gas (although gas colloids cannot be suspended in gas).

 

 

==Making Mayonnaise==

==Making Mayonnaise==

Mayonnaise is used as the base for other sauces, such as [[tartar sauce]] and [[thousand-island]] salad dressing. [[Aioli]] is [[garlic]]-flavored mayonnaise. Another classic emulsion sauce is [[hollandaise]], which is a cooked mixture of [[butter]], egg yolks and lemon juice.

Mayonnaise is used as the base for other sauces, such as [[tartar sauce]] and [[thousand-island]] salad dressing. [[Aioli]] is [[garlic]]-flavored mayonnaise. Another classic emulsion sauce is [[hollandaise]], which is a cooked mixture of [[butter]], egg yolks and lemon juice.

[[Category:Food and drink]]

[[Category:Sauces]]