Mayonnaise.

Mayonnaise is light yellow in color, soft and moderately viscous, with a certain toughness, refreshing fragrance and strong aftertaste. When eating, the water phase comes into contact with the tongue first, so it first gives people a smooth and refreshing sour taste, and then the oil phase is noticed. Add tomato juice, green peppers, pickled zucchini, onions and more to create a dressing for a fresh green salad or macaroni salad.

Origin of mayonnaise:

In countries such as the United States, Western Europe and Japan, mayonnaise is as common as Chinese noodle sauce, bean paste and other condiments. Mayonnaise originates from Europe. Medieval European gourmet masters separated egg whites and egg yolks.

Then gradually add olive oil, then add refined salt and lemon juice, and it becomes a creamy and thick sauce for preparing and decorating various salads. This is mayonnaise. At the end of the 19th century, many European delicacies were introduced to China, and mayonnaise followed.