About Mayonnaise
Without mayonnaise our BLT's and macaroni salads would be dry. We would be missing an ingredient for thousand island and ranch dressing, and tuna sandwiches just wouldn't be the same. Mayonnaise is fairly easy to make at home, yet something people rarely do. Store bought mayonnaise is safer for consumers, and much more convenient.
Identification
Mayonnaise is a white, translucent condiment that is made from oil, such as vegetable or olive oil, egg or egg yolk, and vinegar or lemon juice. It is not cooked, but made by whipping the ingredients together at a high speed until the liquid consistency firms into a semi-solid soft spread. It is high in fat, and contains about 100 calories per teaspoon.
Function
Mayonnaise can be used as a base for sauces, salad dressings, as well as dressings for macaroni and potato salads. It is a popular sandwich spread, and can be used as an ingredient in recipes. Mayonnaise has also been used as a hair conditioner, to combat head lice infections, as a facial cleanser, to ease sunburns and as a lubricant to loosen rings.
Warning
Although mayonnaise is fairly easy to make, it requires raw eggs which can be a source for salmonella poisoning. Commercial manufacturers of mayonnaise use pasteurized raw eggs when making mayonnaise. Mayonnaise is high in fat and calories, and those on a limited calorie diet should consider limiting their mayonnaise intake. Low fat mayonnaise spreads are available.
Features
If you decide to try making homemade mayonnaise, purchase raw pasteurized eggs to use in the recipe. Basic mayonnaise can be made by putting a room temperature pasteurized raw egg yolk in a blender with ½ tsp dry mustard, ½ tsp salt, a pinch of cayenne pepper and 1 tbsp of vinegar. Blend, and then very slowly add ¾ cup of oil or vegetable oil. Oil should be added drop by drop and after emulsion it can be added by pouring in a slow stream of the remaining oil.
History
One popular mayonnaise legend claims the sauce was invented in 1756 to celebrate a victory during the beginning of the Seven Year War. The first pre-made mayonnaise was sold at a delicatessen owned by Richard Hellmann in New York in 1905. Mrs. Hellmann's mayonnaise was marketed seven years later, under the label "Hellmann's Blue Ribbon Mayonnaise".
Tags: easy make, fairly easy, fairly easy make, pasteurized eggs