Mayonnaise is a kind of seasoning oil, which is composed of edible vegetable oils, vinegar, juice, egg yolks, egg whites, salt, sugar, vanilla, chemical seasonings, sour ingredients and other raw materials.

Refined salad oil is generally used instead of hydrogenated oil. The emulsified form is oil-in-water. Mayonnaise is light yellow in color, moderately soft, viscous, with a certain toughness, fragrant and refreshing, and has a strong aftertaste. The phospholipids in egg yolks have a strong emulsifying effect and can form stable emulsions.

The oil is dispersed in the vinegar in the form of fine particles of 2-4 microns. 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 can be detected. part.

Using mayonnaise as the basic raw material, you can prepare sauces for fried fish, steak, shrimp, eggs, oysters and other cold dishes. Add tomato juice, green peppers, pickled zucchini, onions and more to create a dressing for a fresh green salad or macaroni salad.