Cookbook:Mayonnaise
| Mayonnaise | |
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Mayonnaise is a condiment or sauce made from primarily from oil and egg yolk.[1]
Characteristics
editAt its core, mayonnaise is an emulsion of oil in aqueous (watery) solution.[2][3][4] As oil is beaten into the mixture, it is broken into millions of minuscule droplets dispersed in the aqueous phase[5][3][6]—this thickens the mixture and makes it pale.[7] Normally, these oil droplets would simply pool back together and separate back out of the aqueous phase, so it is necessary to stabilize the mixture with so-called tensioactive or surfactant molecules.[6] These molecules have a water-attracted end and an oil-attracted end, which allows them to surround the oil droplets and ease the incorporation into the aqueous phase.[2][5][6][7] Furthermore, if you acidify the mixture, the coated oil droplets repel each other more readily,[6][7] thus making it even harder for them to pool back together and separate out. The key tensioactive molecules that can be used to make mayonnaise are lecithins and protein,[6][7] usually coming from egg yolks or whole eggs.[2][5][6][8] Technically, another proteinaceous substance like gelatin could also be used,[6] since it also has tensioactive properties, but this is uncommon.
A finished mayonnaise is typically high in fat—as much as 70–95%[1][7][8]—with a thick, stiff texture and pale off-white color.[1][9] It should be completely homogeneous to the eye, and the flavor should be generally balanced with a hint of salt and acidity.[9]
Selection and storage
editThough it does contain a high proportion of oil and has a low pH,[8] mayonnaise is still a perishable food.[1] As a result, fresh and opened mayonnaise products should be stored in the refrigerator for safety.[3][9] Fresh mayonnaise will typically not keep as long as commercial varieties,[5] the latter of which are very stable and can be kept in the fridge on the order of months.[3] If exposed to extreme cold, heat, or agitation, mayonnaise can begin to separate;[9] as a result, avoid freezing it.
Use
editMayonnaise has a wide variety of applications in cooking. As a base, it can serve as the jumping-off point for many other dressings and condiments,[5] and other flavorings can be easily incorporated into mayonnaise to elevate it.[3][10] For example, remoulade, tartar sauce, and aioli are all based on mayonnaise.[9] It is also a very popular sandwich spread, contributing moisture and flavor.[3] However, mayonnaise may also be used in cooked preparations, where the egg yolk and protein content contributes texture and body to mixtures, and the fat adds a certain richness.[1]
Techniques
editIngredients
editSeveral varieties of oil may be used, depending on the application. If the mayonnaise is meant to be neutral in flavor or otherwise a blank canvas, a neutral vegetable oil is the best bet.[3][9] More flavorful oils have their place in specialized applications.[3][5][9] Do note that use of unrefined extra-virgin olive can make the mayonnaise extra prone to separation due to the structure of its fatty molecules.[1] Multiple vinegars can also be used, under the same principles as the oil—more neutral vinegars make for a clean base, while flavored vinegars are best for specialty mayonnaises.[3][9] Additional seasonings may be incorporated, such as garlic, mustard, or herbs.[3][9] When preparing mayonnaise with egg, you may wish to use pasteurized eggs in order to reduce the risk of salmonella.[1][3][5][9]
In order to facilitate the formation of the emulsion, make sure all the ingredients are at room temperature[1][2][3]—it's easier to break the liquids into small droplets at room temperature.[5][7]
Ratios
editThere is some discussion over the required ratios of ingredients in mayonnaise. The common advice is that one standard egg yolk can only emulsify up to 8 fluid ounces (240 ml) of oil before breaking;[3][5][9] however, this is actually somewhat misleading,[1] since it assumes no addition of extra water to the mayonnaise. The reason behind this advice is that there needs to be enough water in the mixture for the oil droplets to be properly separated and dispersed into the emulsion[1]—if no extra water is added, a single yolk can only emulsify this small amount of mayonnaise before the oil concentration gets too high and the emulsion breaks.[6][7] But, if you maintain the correct ratio of oil to water, a single yolk has enough tensioactive molecules to emulsify many liters (at least 24) of mayonnaise,[1][6] and even more if a whole egg is used.[7] As such, make sure the water-to-oil ratio is anywhere from 1:19 to 1:3[1][2][6][7]—a lower water ratio will result in a stiffer mayonnaise.[3] If you want the mayonnaise to have less of an egg flavor, you can decrease the proportion of egg while keeping the water-to-oil balanced.[6][7]
Mixing
editTo make mayonnaise, start by whisking or whipping the egg with any seasoning and a little—but not all—of the aqueous components.[2][3] This stage loosens up the components in the egg and dissolves the seasonings, especially the salt.[1][3][5][9] But, by withholding some of the aqueous components at the start, you'll be able to form smaller oil droplets due to the higher viscosity.[1] Next, begin very slowly and gradually incorporating the oil while beating vigorously,[2][3][5] which will break the oil into tiny droplets and prevents them from pooling.[9] You'll want to make sure the previous addition of oil is fully incorporated before adding more,[2] until the stable emulsion forms. Once you get a stiff, stable emulsion, you can start alternately incorporating the remaining oil and aqueous ingredients,[3][5] still beating vigorously to incorporate them. Remember that the mixture can split if the proportion of oil to water gets too high at any point or if too much oil is added at once.[2][3][5][9]
The mayonnaise can be made by hand, with a whisk, if you are able to beat it vigorously and continuously. You can also make it using an electric mixer or a blender,[5][9] which makes a more stable emulsion and is especially useful for large batches.[5][9]
Rescue
editIf the mayonnaise splits, it can be rescued in a couple ways.[2] First, try vigorously beating in a little water to encourage the emulsion to reform.[2][7] Another option is to simply brute force it by using a strong mixer or blender.[5] If these fail, beat a fresh egg/yolk or some ready-made mayonnaise, and very gradually beat in the broken mayonnaise as if you were starting over from the beginning.[2][3][4][5][9] Alternatively, let the broken mayonnaise fully separate, then pour off the oil and fully start over from the beginning.[7]
Substitution
editSome mayonnaise substitutes exist. For example, so-called salad creams or boiled dressings have a similar appearance and texture, though they are lower in fat and may be sweeter.[3][4] Miracle Whip is one well-known brand.[4]
Recipes
editFor mayonnaise
editUsing mayonnaise
editReferences
edit- ↑ a b c d e f g h i j k l m n McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g h i j k l Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b c d e f g h i j k l m n o p q r s t u Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l m n o p q Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d e f g h i j k This, Hervé (2006-01-04). Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press. ISBN 978-0-231-50807-0.
- ↑ a b c d e f g h i j k l This, Hervé (2007-11-15). Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press. ISBN 978-0-231-51203-9.
- ↑ a b c Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.
- ↑ a b c d e f g h i j k l m n o p q The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.