One, you can sandwich bread to eat, or eat with toast, fragrant.

The second is to make sushi to eat, with mayonnaise mixed with canned tuna crumbles, and then make sushi, especially delicious.

Third is to mix vegetable salad.

The color of mayonnaise is yellowish, soft and moderately thick, with a certain toughness, crisp and refreshing, with a strong aftertaste. The phospholipids in the egg yolk have a strong emulsifying effect, thus forming a stable emulsion. When consumed, the water-phase portion comes into contact with the tongue first, so it first gives a smooth, refreshing sense of sourness before the oil-phase portion can be detected.

The food culture of mayonnaise

Mayonnaise was invented by the French. In countries such as the United States, Western Europe and Japan, mayonnaise is as common as Chinese condiments such as noodle sauce and bean paste. Mayonnaise originated in Europe. Medieval European masters of gastronomy separated egg whites and egg yolks, then gradually added olive oil, then added refined salt and lemon juice, it became a creamy thick lesser sauce for modifying and decorating various salads, which is mayonnaise.

Mayonnaise contains a lot of calories, which can be harmful to your health if you eat a lot of it. Most salad dressings on the market use a lot of cooking oil, which leads to more and more calories. 100 grams of salad dressing, its calories often account for more than a quarter of the overall nutritional content. A vegetable salad with 3-4 tablespoons of dressing can contain more than 300 kilocalories, which is equivalent to the calories in a meatloaf.

Reference: Baidu Encyclopedia - Mayonnaise