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In his book, On Food and Cooking: The Science and Lore of the Kitchen, author Harold McGee defines an emulsion as “a mixture of two incompatible liquids, one of them broken up into tiny droplets ...
Mayonnaise (/ ˌ m eɪ ə ˈ n eɪ z /), [1] colloquially referred to as "mayo" (/ ˈ m eɪ oʊ /), [2] is a thick, cold, and creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, composed salads, and French fries.
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 ).
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Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...
Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. [35] Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. [36] Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace. [37] Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil. [37]
In 1903, Richard Hellmann emigrated from Vetschau, Germany, to New York City, where in August 1904 he married Margaret Vossberg, whose parents owned a delicatessen. [1] In mid-1905 he opened his own delicatessen at 490 Columbus Avenue, where he developed his first ready-made mayonnaise, dished-out in small amounts to customers.
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