Ingredient
Mayonnaise
Thick cold sauce
Cook with Mayonnaise
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Stainless saucepan for sauces, reductions, emulsifications
Conical fine-mesh — silken consommés, fruit coulis, custards
Foundational understanding of the four elements of good cooking
Multi-size strainer set for sifting, straining, washing
About
Mayonnaise, colloquially referred to as "mayo", is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, bound salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.
Source & License
Research Evidence
Safety thresholds
Salmonella typhimurium DT170 → was not associated with → kebabs with mayonnaise-based relish
“but not with eating kebabs with mayonnaise-based relish (odds ratio 2.4, 95 % confidence interval 0.4-13.9, P = 0.53)”
Listeria monocytogenes → detected in → mayonnaise based deli salads
“it was highlighted in 4/392 (1%) pastries, 23/112 (20.5%) vacuum-packaged sliced salami samples, 2/108 (1.9%) cream cheese samples, 31/115 (27%) mayonnaise based deli salads and 45/132 (34.1%) smoked salmon samples.”
milk, pasta, mayonnaise, and jam → remained microbiologically safe → even six months after the 'best before' date
“Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the 'best before' date.”
What science says
“The best formulation of vegan mayonnaise from 4% durian seed gum was compared to commercial and the control as well. This result is as good as mayonnaise with egg yolk, and the commercial mayonnaise.”
4% durian seed gum → produces → vegan mayonnaise
“The material shows pseudoplastic behaviour”
mayonnaise → exhibits → pseudoplastic behaviour
“and also exhibits a yield stress”
mayonnaise → exhibits → yield stress
“and time‐dependent characteristics”
mayonnaise → exhibits → time-dependent characteristics
“The storage modulus G′ in the linear region showed significant correlations (p<0.001 or p<0.01) with all of the sensory attributes.”
mayonnaise → correlates with → storage modulus G′