Changes

==Making Mayonnaise==

==Making Mayonnaise==

Mayonnaise is made by combining lemon juice or vinegar with eggs. Eggs (containing the dispersant lecithin) bind up the ingredients and prevent separation. Then, oil is added bit by bit while the mixture is rapidly mixed. Adding oil too rapidly (or having an inadequate, fast whisking method) will prevent the two fluids from combining (emulsifying). But once the sauce starts to thicken, the oil can be more rapidly added. Seasoning is mixed in after the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, which many gourmets feel is far superior in taste and consistency to commercial mayonnaise. Since homemade mayonnaise is uncooked, be sure to use the freshest eggs possible, and ones that you are reasonably sure are free from [[salmonella]]. Homemade mayonnaise will last three to four days in the refrigerator. Commercial mayonnaise, which will last up to six months in the refrigerator, contain at least 65-percent oil by weight (except reduced-fat and fat-free mayonnaises). The standard of identity law also requires that all commercial "real mayonnaise" use only egg as an emulsifier. Reduced fat mayonnaise, which isn't considered real mayonnaise, usually contains modified food starch, cellulose gel and other thickeners and emulsifiers.

Mayonnaise is made by combining [[lemon juice]] or [[vinegar]] with [[egg]]s. Eggs (containing the dispersant lecithin) bind up the ingredients and prevent separation. Then, oil is added bit by bit while the mixture is rapidly mixed. Adding [[oil]] too rapidly (or having an inadequate, fast whisking method) will prevent the two fluids from combining (emulsifying). But once the sauce starts to thicken, the oil can be more rapidly added. Seasoning is mixed in after the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, which many gourmets feel is far superior in taste and consistency to commercial mayonnaise. Since homemade mayonnaise is uncooked, be sure to use the freshest eggs possible, and ones that you are reasonably sure are free from [[salmonella]]. Homemade mayonnaise will last three to four days in the refrigerator. Commercial mayonnaise, which will last up to six months in the refrigerator, contain at least 65-percent oil by weight (except reduced-fat and fat-free mayonnaises). The standard of identity law also requires that all commercial "real mayonnaise" use only egg as an emulsifier. Reduced fat mayonnaise, which isn't considered real mayonnaise, usually contains modified food starch, cellulose gel and other thickeners and emulsifiers.

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:Food and drink]]