Mayonnaise is a thick, creamy dressing often used as a condiment. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Do you like Mayonnaise? Buy it now before lose it forever.
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The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). Team Colonizer Mayo. The color of mayonnaise varies, but it is often white, cream color, or pale yellow. It may range in texture from a light cream to a thick gel.
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The Oxford English Dictionary records the utilization of “mayonnaise” in English in 1815. The Larousse Gastronomique recommends: “Mayonnaise, in our view, is a famous defilement of moyeunaise, got from the extremely old French word moyeu, which implies yolk of egg.”
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The sauce may have been named mayennaise after Charles de Lorraine, duke of Mayenne, since he set aside the opportunity to complete his feast of chicken with frosty sauce before being vanquished in the Battle of Arques. According to Trutter et al.: “It is profoundly plausible that wherever olive oil existed, a basic readiness of oil and egg came to fruition — especially in the Mediterranean district, where aioli (oil and garlic) is made.