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Magic of mayonnaise
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Magic of mayonnaise
Magic of using mayonnaise has never been tastier. There are many magical concepts for crafting salads, dips and baked dinners. It adds moisture and great texture to a range of baked dishes. Furthermore, it will surprise you with flavour to many other dishes. In fact, mayonnaise is deliciously versatile ingredient in your cooking. It serves as the base for most cold salads. Mayonnaise brings out the flavour in your favourite, potato salad, broccoli salad and macaroni salad. Thus far, it is the star of the many sandwiches. It includes BLTs and chicken salad sandwiches. Devilled eggs taste superb with a good quality mayonnaise.
The fat from the mayonnaise, takes the open grilled cheese sandwich to the next level. So, simply spread mayo on each slice of bread before cooking your sandwich. It brings out the true flavour.
Mayonnaise has a high smoke point. Hence, it helps to make the food golden and delightfully crispy. Since, mayonnaise is a mixture of eggs and oil, offers good fat to any dish. Particularly when you are planning to cook flavoursome and moist chicken. So, you may want to coat chicken with mayonnaise before baking. It helps to seal in moisture. You may want to mix the mayonnaise with seasonings before slathering it on. It gives delightful flavour.
Traditionally mayonnaise preparation includes egg yolk, oil and vinegar. Thus, it crafts a white and creamy cold sauce. Therefore, you may want to add mustard, spices or seasonings to enhance the taste. Generally, mayonnaise is used to spruce up and improve any dish. So, there are many creative ways to use mayonnaise. It simply enhances the taste of any food.
Prior to it becoming a popular essential fast-food ingredient, it was known as Salsa mayonesa in Spain. It was used as a dip. It spread out to France and then other countries. There is a belief that the name was derived from French word moyeu. It means egg yolk. The egg yolk contains the emulsifier lecithin, which is important to form emulsion in mayonnaise. In fact, it contributes the eggy flavour and yellow cast to the mayonnaise
One of the earliest references of mayonnaise dates back to 19th century. It was mentioned in culinary encyclopedia Alexandre Viard. Thus far, mayonnaise scores over cheese and butter. It has a unique blend of sweet and salty flavours. So, it enhances the taste of raw vegetables. Therefore, it is commonly used in salads, makes rolls and warps tastier. For instance, it gives richness to burgers, buns and bread bases.
Mayonnaise is an emulsion. Emulsification means combining two or more liquids that normally don’t mix. Some sort of acid is usually used. So, the common is vinegar or lemon juice. There are temporary and permanent emulsions. For example, vinaigrettes made of vinegar and oil are temporary emulsions. Therefore, you need to shake them before adding to salads. Mayonnaise is a permanent emulsion. It is the lecithin in egg yolk which is an effective emulsifier that helps keep it together. So, mayonnaise is oil in water emulsion. The egg component is the emulsifier. Egg contributes to the emulsification, stabilisation, flavour and the colour.