fat
Mayonnaise
In a nutshell
Mayonnaise is an emulsified dressing made from egg yolk and oil, adding richness.
Flavor profile
warm1
sweet1
pungent1
bitter0
floral0
earthy0
citrus0
smoky0
Aroma: egg, vinegary
Good to know
Origin: France
Forms: emulsified sauce
Storage: Refrigerate after opening.
How to use mayonnaise
Sandwich Saver
Mayonnaise's fats create a barrier to keep bread from getting soggy.
Flavorful Coating
In salads, mayonnaise coats ingredients to amplify flavors.
What goes with mayonnaise
- Cabbage. Mayonnaise's fat and acid coat cabbage and soften it in slaw.
- Capers. Capers' tang cuts mayonnaise's richness, as in tartar sauce.
- Crab. Mayonnaise's creamy fat coats crab's delicate sweetness, as in crab cakes.
- Potato. Mayonnaise's fat and tang coat potato's starch in potato salad.
- Mustard Seed. Mustard seed's pungency livens up mayonnaise’s creaminess.
- Tamarind. Tamarind’s tangy sweetness lifts the creamy richness of mayonnaise.
- Black pepper. Black pepper cuts through mayonnaise’s creamy fat.
- Lemon. Lemon juice's acidity lifts mayonnaise's heaviness.
- Anchovy. Anchovy adds umami to mayonnaise's creamy base.
- Garlic. Garlic sharpens the richness of mayonnaise.
Mistakes to avoid
- High heat separates yolks from oil in the emulsion.
- Without acidity, it tastes dull; add lemon juice for brightness.
Ideas for tonight
- Pair with tuna for a creamy salad.
- Add to coleslaw as a binder.
- Serve as a dip for fries.
Mayonnaise: questions
What does mayonnaise taste like?
Mayonnaise is an emulsified dressing made from egg yolk and oil, adding richness., with an aroma that is egg, vinegary.
What goes well with mayonnaise?
Mayonnaise pairs best with cabbage, capers, crab, potato, mustard seed. Mayonnaise's fat and acid coat cabbage and soften it in slaw.
How do you use mayonnaise in cooking?
Sandwich Saver: mayonnaise's fats create a barrier to keep bread from getting soggy.
How should you store mayonnaise?
Refrigerate after opening.
What is the most common mistake with mayonnaise?
High heat separates yolks from oil in the emulsion.
