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The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low water activity a w of 0.925, restricts the growth of yeasts, a few bacteria and molds. [ 74 ]
Read on for a selection of recipes that feature mayonnaise in an expanded role, including an ultra-delicious homemade mayonnaise recipe. Lilechka75/istockphoto Avocado Deviled Eggs
Mayonnaise does not always need to be the star of the recipe – this recipe is proof. Here, the creamy condiment takes a family-favorite gameday staple up a notch. get the recipe. Homemade Mayonnaise
This is a list of notable mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. [ 1 ] It is an emulsion of oil , egg yolk , and an acid (usually vinegar or lemon juice ).
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
In Argentina and Uruguay, a similar condiment known as salsa golf (golf sauce) is a popular dressing for fries, burgers, steak sandwiches, and seafood salads. According to tradition, the sauce was invented by Luis Federico Leloir, a Nobel laureate and restaurant patron, at a golf club in Mar del Plata, Argentina, during the mid-1920s.
Baconnaise is a bacon-flavored, mayonnaise-based food spread that is ovo vegetarian and kosher certified. It was created by Justin Esch and Dave Lefkow, founders of J&D's Foods, in November 2008, and sold 40,000 jars within six months. [3]
Some definitions encompass spices and herbs, including salt and pepper, [2] using the term interchangeably with seasoning. [3] Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or mint sauce. [3]