Jump to content

Mayonnaise

Page semi-protected
From Wikipedia, the free encyclopedia
For other uses, see Mayonnaise (disambiguation).

Mayonnaise
A jar of mayonnaise
Alternative namesMayo
TypeCondiment
Place of originFrance, Spain
Main ingredientsOil, egg yolk, and vinegar or lemon juice

Mayonnaise (/ˌmeɪəˈneɪz/),[1] colloquially referred to as "mayo" (/ˈmeɪoʊ/),[2] is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed 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.[3]

Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice;[4] there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.

Commercial eggless versions are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegetarian or vegan.[5]

History

Standard ingredients and tools to make mayonnaise

Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.[6][7][8] Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca.[9]

According to Émile Littré, it may have come from Mahón, capital of Menorca, in the Balearic Islands, Spain, occupied by the British at the time and then conquered by the Duc de Richelieu in 1756. His cook would have presented him with this sauce, called the "mahonnaise", made with the only two ingredients he had: egg and oil. Nevertheless, this sauce was starting to be described a little before this event while several versions of similar sauces existed in France and in Spain.

Mayonnaise sauce may have its origins in the ancient remoulade. Another hypothesis is that mayonnaise is derived from aioli.[6] Finally, the process of emulsifying egg yolk was known for a long time to pharmacists, who used it to prepare ointments and salves. Some have pointed out that it would make sense that mayonnaise originated in Spain given its requirement of olive oil, a liquid produced and consumed mostly there at the time.[10] This hypothesis is similar to another that places the origins of French fries in Spain using the same rationale.[11][12][13]

Remoulade sauce was known for a long time and there were hot and cold versions of it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched vinaigrette.[citation needed]

In the early 18th century, Vincent La Chapelle had the idea of incorporating "velouté", based on roux, a mixture of flour and fat, to bind it. In 1742, François Marin published in the Suite des Dons de Comus a recipe called "beurre de Provence" which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. This recipe is also close to the aioli, the egg yolk appearing later.

In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina ('The Art of Cooking'). He calls the sauce aioli bo.[14] If he does not describe precisely the recipe—suggesting that it was known by everyone on the island—the way it is used, the preparations for which it is used as a base and the dishes with which it is associated are most often inconceivable with an aioli. Earlier recipes of similar emulsified sauces, usually containing garlic, appear in a number of Spanish recipe books dating back to the 14th-century Llibre de Sent Soví [es], where it is called all-i-oli, literally 'garlic and oil' in Catalan.[15][16] This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina ('New Art of Cooking').[17]

On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon. A theory states that the aioli bo sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the French court.[18] which would have been known as mahonnaise .[19][20][21] A number of legends arose relating how the Duke of Richelieu first tried the sauce, including his discovery of the sauce in a local inn of Mahon where he would have allegedly asked the innkeeper to make him some dinner during the siege of Mahon,[22] and even that he invented it himself as a quick garnish.[20]

Another version is Grimod de La Reynière's 1808 bayonnaise sauce which is a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."[23][non-primary source needed]

In 1806, André Viard, in Le Cuisinier impérial, transformed this recipe for remoulade by replacing the roux with egg yolk.[24] In another recipe, an Indian remoulade, without mustard, he specifies that the binding is facilitated by incorporating the oil little by little. This is the first modern mention of a stable cold emulsified sauce.[25] In the same book, he also proposes a sauce called mayonnaise (the first recorded attestation of the name) but which is not an emulsion but a sauce linked to velouté and jelly.

It is only in 1815 that Antonin Carême mentions a cold "magnonaise" emulsified with egg yolk. The word "mayonnaise" is attested in English in 1815.[26]

Auguste Escoffier wrote that mayonnaise was a French mother sauce of cold sauces,[27] like espagnole or velouté.

Etymology

The origin of the name mayonnaise is unclear, though some records indicate its introduction to the early 1800s,[citation needed] with numerous suggested, sometimes contradictory suggestions.[citation needed]

A common theory is that it is named for Port Mahon (Maó in Catalan), itself named after its founder Mago Barca,[28][29] in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name mahonnaise is used by some authors. But the name is only attested several decades after that event.[30][31] One version of this theory says that it was originally known as salsa mahonesa in Spanish,[32][33] but that spelling too is only attested later.[31]

Alexandre Balthazar Laurent Grimod de La Reynière, a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle, rejected the name mayonnaise because the word "is not French". He also rejected the name mahonnaise because Port Mahon "is not known for good food", and thus he preferred bayonnaise, after the city of Bayonne, which "has many innovative gourmands and... produces the best hams in Europe."[34][31] Indeed, the city of Bayonne (sauce à la Bayonnaise) could also have given its name to this type of sauce, by spelling deformation. This form would seem to be confirmed by the fact that there is no written record of the sauce à la mayonnaise before the beginning of the 19th century, long after the capture of the city of Mahón.[35]

Another hypothesis is based, according to Marie-Antoine Carême, a famous contemporary French chef, on a derivative of magnonaise (from the verb magner, or manier) or, according to Prosper Montagné, of moyeunaise (or moyennaise), based on moyeu(x) (or moyen) which means 'egg yolk', in Old French. It has also been suggested that the word be linked to the old verb mailler, meaning 'to beat'.[36]

Joseph Favre, for his part, states in his memoirs that mayonnaise is an alteration of the word magnonnaise, derived from Magnon (Lot-et-Garonne), and that a cook from Magnon would have popularized it first in the South of France; he notes that this sauce has been variously named mahonnaise, bayonnaise and mayonnaise.[37]

A more controversial hypothesis, put forward by the linguist and historian Nicolas Lepreux, suggests that mayonnaise originated in the Mayenne region, and that the "e" would have changed into an "o" over time: the apocryphal story tells that the Duke of Mayenne, on the day before the Battle of Arques, overindulged on chickens seasoned with a remarkable sauce, so that the next day he fell off his horse and lost the battle.[citation needed]

Preparation

Recipes for mayonnaise date to the early nineteenth century. In 1815, Louis Eustache Ude wrote:

No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.[38]

In an 1820 work, Viard describes something like the more familiar emulsified version:

This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.[39]

In February 1856, the Huddersfield Chronicle and West Yorkshire Advertiser published a recipe for homemade mayonnaise in a segment entitled "The Housewife's Corner." This recipe included six egg yolks, half a bottle of olive oil (volume not otherwise defined) and one-half teaspoon of vinegar. The serving suggestion was to pour this over roast chicken or turkey, with garnish of lettuce and hard eggs.[40]

Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.[41][42][page needed] A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.[43] Addition of mustard contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.[44] If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.[45]

For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.[46] As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.[47]

Imitations

Miracle Whip was developed as a less expensive imitation of mayonnaise.[48] Lacking sufficient oil, it does not meet the legal definition of mayonnaise, and so is marketed as salad dressing.[49]

A vegan sandwich with egg-free variety of mayonnaise

Egg-free imitations of mayonnaise are available for vegans and others who avoid eggs or cholesterol, or who have egg allergies. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.[50][51] Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.[52] Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.[53][54][55]

Uses

Mayonnaise from the Zaan district, North Holland, Netherlands and potato fries

Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is a mix of mayonnaise and mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.[56]

Chile

Chile is the world's third major per capita consumer of mayonnaise and first in Latin America.[57] Commercial mayonnaise became widely accessible in the 1980s.[57] It is a common topping for completos.[citation needed]

Europe

Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that mayonnaise should contain at least 70% oil and 5% liquid egg yolk. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4.[58] Most available brands easily exceed these targets.[59] In countries influenced by French culture, mustard is also a common ingredient that acts as an additional emulsifier.[60]

Japan

Main article: Kewpie (mayonnaise)
Kewpie mayonnaise

Japanese mayonnaise is typically made with rice vinegar, which gives it a flavor different from mayonnaise made from distilled vinegar.[61][62] Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage.[63] It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.[64] Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise,[65] advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars.[66] The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.[67]

Russia

Mayonnaise is very popular in Russia, where it is made with sunflower oil and soybean oil. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than ketchup is sold. It is used as a sauce in the most popular salads in Russia, such as Olivier salad (also known as Russian salad), dressed herring, and many others. Leading brands are Calvé (marketed by Unilever) and Sloboda (marketed by Efko).[68]

United States

Commercial mayonnaise marketed in jars originated in Philadelphia in 1907 when Amelia Schlorer began marketing a mayonnaise recipe originally used in salads sold in her family's grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.[69] Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. After numerous corporate iterations, Hellmann's is now marketed in the Eastern United States and as Best Foods Mayonnaise in the Western United States.[70] Mayonnaise sales are about US$1.3 billion per year in the U.S.[71]

Nutritional information

A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, typically soybean, rapeseed, sunflower, or corn oil,[72] depending on region of production, but, in specialty products, sometimes olive or avocado oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.[46] Mayonnaise is prepared using several methods, but on average it contains around 700 kilocalories (2,900 kJ) per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.[73]

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 aw of 0.925, restricts the growth of yeasts, a few bacteria and molds.[74] Yeasts of the genus Saccharomyces, Lactobacillus fructivorans, and Zygosaccharomyces bailii are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by Z. bailli are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of Bifidobacterium bifidum and B. infantis prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.[citation needed]

Salmonella

Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.[75] Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and six fatalities. In 1984 in the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.[76][77] In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.[78] Some brands use pasteurized eggs which would reduce this risk factor.[79]

See also

References

  1. ^ "mayonnaise". Oxford English Dictionary. Archived from the original on 26 October 2020. Retrieved 15 June 2022.
  2. ^ "mayo". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 14 February 2015.
  3. ^ Holly Herrick, The French Cook: Sauces, 2013, ISBN 1423632397
  4. ^ McGee, Harold (2004). On Food and Cooking : The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. p. 633. ISBN 978-0684800011. Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates.
  5. ^ Moran, Victoria; Moran, Adair (2012). Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World. Penguin. p. 168. ISBN 9781101580622. Retrieved 28 November 2015.
  6. ^ a b Glenn, Joshua; Larsen, Elizabeth F. (2013). Unbored: The Essential Field Guide to Serious Fun. Bloomsbury Publishing Plc. p. 158. ISBN 978-14-08830-25-3. Archived from the original on 13 May 2023. Retrieved 19 March 2023.
  7. ^ Aragon, Marine (2009). "La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique". Neuphilologische Mitteilungen. 110 (1): 7–26. JSTOR 43344390. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
  8. ^ Héron de Villefosse, Éloge (1971). "Éloge des Délices de la Table". Revue des Deux Mondes (1829–1971): 116. JSTOR 44600984. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
  9. ^ Trudgill, Peter (2021). European Language Matters: English in Its European Context. Cambridge University Press. pp. 50–51. ISBN 978-11-08832-96-0. Archived from the original on 7 May 2023. Retrieved 19 March 2023.
  10. ^ Revista, Litoral (2006). "Salsa Mayonesa". Litoral. 241 (241): 165. JSTOR 43433620. Archived from the original on 18 March 2022. Retrieved 18 March 2022.
  11. ^ Rupp, Rebecca (8 January 2015). "Are French Fries Truly French?". Culture. Archived from the original on 18 January 2022. Retrieved 26 October 2021.
  12. ^ Ilegems, Paul (1993). De Frietkotcultuur (in Dutch). Loempia. ISBN 978-90-6771-325-2.
  13. ^ Swalec, Andrea (28 July 2010). "In Belgium, frites aren't small potatoes". Reuters. Archived from the original on 3 March 2022. Retrieved 26 October 2021.
  14. ^ Pelfort, Pep (24 November 2019). "La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO" [The True History of Mayonnaise Sauce Otherwise Called Aioli BO]. cegmenorca.org. Archived from the original on 3 April 2020. Retrieved 8 April 2021.
  15. ^ Martín Mazas, Eduardo (2008). Teodoro Bardají Mas, el precursor de la cocina moderna en España. Ciudad de edición.
  16. ^ Anónimo (1979). Llibre de Sent Soví. Ed. Barcino.
  17. ^ Juan de Altamiras (1745). Nuevo Arte de Cocina. Ed. La Val de Onsera. p. 101.
  18. ^ Mitford, Nancy; Amanda Foreman (2001). Madame de Pompadour (reimpresa ed.). NYRB Classics. p. 214. ISBN 094032265X.{{cite book}}: CS1 maint: multiple names: authors list (link)
  19. ^ Bardají Mas, Teodoro (1928). La salsa mahonesa. Impr. Julián Peña.
  20. ^ a b Pisa Villarroya, José M.ª (1999). La salsa mahonesa antes y después de Teodoro Bardají. Angües: La Val de Onsera. OCLC 433597489.
  21. ^ Dr. Thebussem (1998). Segunda ristra de ajos. Zaragoza: La Val de Onsera. pp. 217–219. ISBN 9788488518293.
  22. ^ Lorenzo Lafuente Vanrell (June 1914). "La salsa mayonesa". Revista de Menorca. No. tomo IX, cuaderno VI. Mahón.
  23. ^ Grimod de La Reynière, A.B.L. (1808). Manuel des amphitryons. Capelle et Renand. p. 99. Retrieved 1 July 2018.
  24. ^ Viard, André (17–1834) Auteur du texte (1806). Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes, avec différentes recettes d'office et de fruits confits et la manière de servir une table depuis vingt jusqu'à soixante couverts / par A. Viard,... Archived from the original on 1 December 2021. Retrieved 26 November 2021.{{cite book}}: CS1 maint: numeric names: authors list (link)
  25. ^ "Maho, magno, bayo ou mayo ? – 1re partie". culture.uliege.be (in French). Archived from the original on 26 November 2021. Retrieved 26 November 2021.
  26. ^ "mayonnaise". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  27. ^ Escoffier, Auguste (1912). Le guide culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. Archived from the original on 21 October 2020. Retrieved 8 December 2020.
  28. ^ "Magon Barca". tropasdemagon. Archived from the original on 5 August 2019. Retrieved 23 August 2019.
  29. ^ Estallo, Ignasi Garces (1999). Historia antigua de Hispania. Edicions Universitat Barcelona. p. 74. ISBN 978-84-8338-107-6.
  30. ^ Trésor de la langue française, s.v. Archived 21 June 2018 at the Wayback Machine
  31. ^ a b c Oxford English Dictionary, 3rd. ed, s.v. Archived 22 December 2022 at the Wayback Machine
  32. ^ "mayonesa". Diccionario panhispánico de dudas (in Spanish). Real Academia Española. October 2005. Archived from the original on 28 August 2017. Retrieved 28 August 2017.
  33. ^ Trutter, Marion; Beer, Günter (2008). Culinaria Spain (Special ed.). Germany: H.F. Ullmann. p. 68. ISBN 9783833147296.
  34. ^ Grimod de La Reynière, A.B.L. (1808). Manuel des amphitryons. Capelle et Renand. p. 211. Retrieved 1 July 2018.
  35. ^ Jean Vitaux, « Le nom des plats dans l’Histoire », chronique Histoire et gastronomie, sur Canal Académie, 4 novembre 2012
  36. ^ Le Grand Robert, t. 4, Paris, 2001, s.v. « Mayonnaise », p. 1280.
  37. ^ Joseph Favre, Dictionnaire universel de cuisine. Encyclopédie illustrée d'hygiène alimentaire,
  38. ^ Ude, Louis Eustache (1815). The French Cook, Or, The Art of Cookery: Developed in All Its Branches. author. p. 34.
  39. ^ Viard; Fouret (1820). Le cuisinier royal. J.-N. Barba. p. 62.
  40. ^ "The Huddersfield Chronicle and West Yorkshire Advertiser".
  41. ^ "Science of Cooking: Science of Eggs". Exploratorium.edu. Archived from the original on 14 April 2020. Retrieved 17 November 2011.
  42. ^ Segil, Wallace; Zou, Hong (2012). Eggs: Nutrition, Consumption, and Health. New York: Nova Science Publishers. ISBN 9781621001256.
  43. ^ Depree, J. A; Savage, G. P (1 May 2001). "Physical and flavor stability of mayonnaise". Trends in Food Science & Technology. 12 (5): 157–163. doi:10.1016/S0924-2244(01)00079-6. ISSN 0924-2244.
  44. ^ "Good Eats Season 4 Episode 10 – EA1D10:The Mayo Clinic". Good Eats Fan Page. Archived from the original on 23 June 2011. Retrieved 8 January 2012.
  45. ^ This, Hervé; Gladding, Jody (2010). Kitchen Mysteries: Revealing the Science of Cooking (Pbk. ed.). New York: Columbia University Press. p. 39. ISBN 978-0-231-14171-0. Retrieved 31 May 2012.
  46. ^ a b "Mayonnaise Manufacture". Silverson Mixers. Archived from the original on 22 September 2020. Retrieved 17 October 2019.
  47. ^ "IKA – 1000 liters Mayonnaise in only 10 minutes!". Ikaprocess.com. Archived from the original on 14 February 2015. Retrieved 14 February 2015.
  48. ^ Andrew F. Smith (2007). The Oxford Companion to American Food and Drink. Oxford University Press, USA. p. 370. ISBN 9780195307962. Retrieved 4 December 2015.
  49. ^ Melissa Clark, "Miracle Whip vs. Mayonnaise", Real Simple, July 30, 2004 Archived 28 February 2019 at the Wayback Machine
  50. ^ "CFR – Code of Federal Regulations Title 21". Accessdata.fda.gov. Archived from the original on 2 March 2016. Retrieved 12 February 2016.
  51. ^ "Hampton Creek Foods 8/12/15". Fda.gov. 20 August 2015. Archived from the original on 9 September 2015. Retrieved 9 September 2015.
  52. ^ Encyclopedia of Food and Health. Academic Press. 26 August 2015. ISBN 9780123849533.
  53. ^ Moran, Victoria; Moran, Adair (2012). Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World. Penguin Publishing Group. p. 168. ISBN 978-1-101-58062-2.
  54. ^ Goldstein, Katherine (27 December 2013). "Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise". Slate.com. Archived from the original on 3 September 2018. Retrieved 27 August 2015.
  55. ^ "Plamil: Egg Free Mayonnaise". Plamilfoods.co.uk. Archived from the original on 19 March 2022. Retrieved 27 August 2015.
  56. ^ Robuchon, Joël (2009). Larousse Gastronomique (Updated ed.). London: Hamlyn. p. 1054. ISBN 9780600620426.
  57. ^ a b "Chile – Consumo de mayonesa | Latin American Markets". 26 November 2005. Archived from the original on 26 November 2005. Retrieved 12 February 2016.
  58. ^ "Wet- en regelgeving – Warenwetbesluit Gereserveerde aanduidingen – BWBR0009499". wetten.nl. 24 March 1998. Archived from the original on 4 September 2015. Retrieved 30 January 2014.
  59. ^ "Mayonnaise sales in Europe". Foodanddrinkeurope.com. 29 April 2004. Archived from the original on 14 September 2007. Retrieved 23 June 2009.
  60. ^ "Making an Emulsion". Science Project Ideas. 1 October 2010. Archived from the original on 30 October 2019. Retrieved 17 November 2011.
  61. ^ Hachisu, Nancy Singleton (2012). Japanese Farm Food. Kansas City, Mo.: Andrews McMeel Pub. pp. 312–313. ISBN 978-1449418298.
  62. ^ "Kewpie mayo wins the condiment game". Food Republic. 25 April 2012. Archived from the original on 10 September 2015. Retrieved 30 June 2014.
  63. ^ Okonomiyaki World (4 November 2015). "Ingredients – Okonomiyaki World – Recipes, Information, History & Ingredients for this unique Japanese Food". Okonomiyaki World. Archived from the original on 5 July 2014. Retrieved 28 November 2015.
  64. ^ "What Is Japanese Mayonnaise and How Is It Different from American Mayo? | POGOGI Japanese Food". Pogogi.com. 31 July 2012. Archived from the original on 14 February 2015. Retrieved 14 February 2015.
  65. ^ Itoh, Makiko (22 March 2013). "Why not just add a dollop of mayonnaise?". The Japan Times. Archived from the original on 11 June 2016. Retrieved 1 July 2016.
  66. ^ "おいしさロングラン製法｜キユーピー". Kewpie.co.jp. Archived from the original on 27 July 2011. Retrieved 17 November 2011.[self-published source][non-primary source needed]
  67. ^ "What is Japanese Mayo?". japanesemayo.com. Archived from the original on 22 November 2023. Retrieved 3 August 2017.
  68. ^ "Moscow's particular taste in sauces". FoodNavigator.com. Archived from the original on 31 March 2013. Retrieved 27 March 2013.
  69. ^ "The Milwaukee Journal". Google News Archive Search. Retrieved 27 August 2015.[permanent dead link‍]
  70. ^ Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. New York: Oxford University Press. p. 397. ISBN 9780195307962. Retrieved 14 February 2015.
  71. ^ "Hellmann's mayonnaise America's best-selling condiment". New York Post. 17 September 2011. Archived from the original on 6 April 2018. Retrieved 13 December 2017.
  72. ^ Ferreira de Menezes, Rose Carla; de Carvalho Gomes, Queliane Cristina; Santos de Almeida, Beatriz; Filgueiras Rebelo de Matos, Márcia; Cedraz Pinto, Laise (2022). "Plant-based mayonnaise: Trending ingredients for innovative products". International Journal of Gastronomy and Food Science. 30 (1): 100599. doi:10.1016/j.ijgfs.2022.100599. S2CID 252345527. Archived from the original on 1 January 2023. Retrieved 1 January 2023.
  73. ^ "10 Healthy Substitutes For Mayonnaise". Huffingtonpost.com. 26 February 2014. Archived from the original on 26 August 2015. Retrieved 27 August 2015.
  74. ^ Jay, James M. (6 December 2012). Modern Food Microbiology. Springer Science & Business Media. ISBN 9781461574767.
  75. ^ Garcia, Jose Santos (1 April 2009). Microbiologically Safe Foods. John Wiley & Sons. ISBN 9780470439067.
  76. ^ Squires, Sally. "MAYONNAISE MALAISE?". washingtonpost. Retrieved 25 March 2024.
  77. ^ Lund, Barbara; Baird-Parker, Anthony C.; Gould, Grahame W. (31 December 1999). Microbiological Safety and Quality of Food. Springer US. ISBN 9780834213234.
  78. ^ Steinhart, Carol E.; Doyle, M. Ellin; Institute, Food Research; Cochrane, Barbara A. (6 June 1995). Food Safety 1995. CRC Press. ISBN 9780824796242.
  79. ^ Keerthirathne, Thilini Piushani; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet (18 November 2016). "A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products". Pathogens (Basel, Switzerland). 5 (4): 63. doi:10.3390/pathogens5040063. ISSN 2076-0817. PMC 5198163. PMID 27869756.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Mayonnaise&oldid=1264234390"