43
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What's the difference between hollandaise, mayonnaise, and aïoli?
Mayo, at its most basic, is egg yolk and oil, with a little vinegar, whipped into an emulsion.
Aioli starts with oil and garlic, and sometimes vinegar or lemon. Some versions (French-Provençal, ...
- 11.8k
26
votes
Does mayo "break"/decompose if you stop whisking then whisk the other way?
Welcome to the world of urban legends and old wives' tales.
Handmade mayonnaise can be a fickle thing to create if you don't work within the laws of physics and chemistry and don't achieve the ...
- 59.6k
21
votes
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Which regions of the world prefer mustard in their mayonnaise?
The difference in Mayonnaise is varied. For example, in the USA Hellman's and Best Foods Mayonnaise (Same company by the way and same product) add sugar to reduce the acidity. Regional tastes are also ...
- 492
8
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Does mayo "break"/decompose if you stop whisking then whisk the other way?
This is an old chef's tale. The important things when making the emulsion that is mayonnaise are that the oil is evenly dispersed and that it is broken into the smallest possible droplets. The ...
- 3,221
8
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Why different techniques for mayonnaise and hollandaise sauces?
You can make mayonnaise with butter, using the same technique. The probable reason you don't find it on shelves is that it hardens up in the refrigerator, nobody wants to have to warm up their mayo to ...
- 76.3k
7
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What's the difference between hollandaise, mayonnaise, and aïoli?
Yes, hollandaise is a warm mayo. The melted butter should denature the egg yolks a little bit, so even if it's made with olive oil, I'd expect there to still be some heat involved to classify it as '...
- 80.7k
7
votes
What caused the spoilage of my homemade mayonnaise before 48 hours
Mayonnaise - unless made by a recipe that is explicitly designed to yield a shelf stable version (as many commercially made mayonnaises are) - is not a shelf stable food. That means the common ...
- 15.2k
6
votes
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Use yellow mustard to make mayonnaise?
The mustard is used as a flavouring - either you like whatever flavour the alternative mustard yields, or you don't - and as an added emulsifier. The emulsifier effect can be achieved with pretty much ...
- 15.2k
6
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How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
The sulfur content in the distilled white vinegar used in commercial mayo really emphasizes the egg flavor. If you're using a different vinegar, I think that you should switch to see if it does the ...
- 3,063
6
votes
Emulsifier: is it safe to cook mayonnaise?
The mayonnaise itself is only a stable emulsion in certain temperature ranges. If you are talking about standard mayonnaise (made with egg yolk), it will split when heated, and won't help your new ...
- 139k
6
votes
What influence does the properties of fat in vegetable oil affect emulsification of oil?
Fatty acids are not the emulsifiers here. Long chain fatty acids are excellent for emulsification, if they are deprotonated. But then they would be called “fatty acid salts”, and their flavor would ...
- 1,003
5
votes
Mayonnaise advise
The fizzing is a warning sign: There is unwanted life in your mayonnaise. The fizz indicates microbes - bacteria and/or yeasts - growing in your bottles. The fizz is likely CO2, a byproduct of their ...
- 59.6k
5
votes
Mayonnaise gets too thin after adding solids
I'm going to step out on a limb based on experiences I've had. I suspect that adding garlic and or chopped clams after you have emulsified your other ingredients is simply adding moisture and making ...
- 18.3k
5
votes
Why does some mayonnaise burn when toasted?
With the exception of the water and salt, any of those ingredients will burn if you heat them hot enough. If you're seeing it more with a particular brand, though, and if it's happening at ...
- 29.2k
5
votes
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Mayonnaise versus chicken spread
These are not much alike.
Mayonnaise is made from oil (generally a neutral-tasting oil), an emulsifier (traditionally an egg yolk and some mustard), some acid (vinegar and lemon juice, e.g.), and ...
- 5,084
5
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Why different techniques for mayonnaise and hollandaise sauces?
The techniques are not actually different. Both sauces are supposed to be made at a higher temperature.
The heat is not meant to melt the butter, it is used because of the way the egg yolk proteins ...
- 139k
4
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What's the difference between hollandaise, mayonnaise, and aïoli?
Megha's answer covers contemporary usage among hobbyists. There is an alternative point of view: the standard classification schema for French sauces. It is still in use in posh restaurants today.
...
- 139k
4
votes
How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
The Organic way:
You're saying that you've tried adding more raw eggs to your recipe, but do not provide any details, so I'm assuming you make mayonnaise with the entire egg (like my aunt does) ...
- 5,837
4
votes
Accepted
Emulsifier: is it safe to cook mayonnaise?
Mayonnaise is safe to cook. Prepared mayonnaise that you purchase in the store has been pasteurized and usually has more than enough acidity to keep any harmful pathogens from growing. Cooking with ...
- 75k
4
votes
Accepted
Vegan mayonnaise never emulsifies?
Well this is ... disturbing. Switching to a different brand of soy milk let me succeed on the first try. I have no idea what the manufacturer of my usual brand does to it, but after more testing, even ...
- 161
4
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How to make vegan mayo with soy lechitin, oil and water without failing
When you add soy lecithin to your water-oil mixture and agitate it, it only helps to combine oil and water but does not give it the consistency of egg-based mayonnaise. It's way more fluid/watery. ...
- 803
4
votes
Quantity of ingredients to make 150 veg sandwiches
(Hopefully someone else can give a more specific recommendation, as I know this doesn’t completely answer your question)
The search term to use when looking for this sort of information is ‘quantity ...
- 80.7k
3
votes
How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
Use black salt, kala namak. It have a very strong egg flavour and aroma.
- 4,091
3
votes
Accepted
Did I turn my frosting into mayonnaise?
It might have the consistency of mayonnaise but so do many sauces, sweet or savory. If it tastes good to you, it's fine so use it.
What I do when I want a tart citrus taste (for many things, not just ...
- 3,953
3
votes
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How does pH and temperature affect emulsification of vegetable oils?
This is a rather complicated issue, so I will answer it in steps.
Only oil and water
This is not something that is usually done in the kitchen, since the emulsion is not stable. But it is useful to ...
- 139k
3
votes
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What is the difference between ranch dressing and ranch mayonnaise?
I don't know whether the "ranch mayonnaise" you had was a commercial product or simply something the supermarket whipped up to put on sandwiches. I personally had never heard of "ranch mayonnaise" as ...
- 32.2k
3
votes
Which regions of the world prefer mustard in their mayonnaise?
From experience, mayo across Europe differs widely from country to country. Even within a country, the differences brand to brand are huge. Just compare the colours (hey, that tells you I'm in the UK) ...
- 131
2
votes
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How Long is the Shelf Life of Refrigerated Eggless Mayonnaise?
According to the recipe here, Milk Mayonnaise will last about a week in the fridge.
- 58.5k
2
votes
What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?
I have used kelp stock powder (konbu dashi) to season a homemade mayo, which I thought made it taste a lot like kewpie.
- 577
2
votes
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Store bought Mayonnaise is too vinegary?
You cannot. I hate vinegar too, and can assure you, there is no way to remove the taste. If dilution works for you, do it, it doesn't matter what you use. If you really can't stand the taste, dilution ...
- 139k
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