It is raw. . .

Mayonnaise (English: Mayonnaise), transliterated as mayonnaise, sometimes also known as salad dressing and white sauce, is a kind of sauce mainly made of vegetable oil, eggs, lemon juice or vinegar, and other seasonings Thick, semi-solid sauce. Generally used in salads and other dishes. In general practice, only the yolk part of the egg is used, but there is also a practice of using the whole egg.

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 part comes into contact with the tongue first, so it first gives people a smooth and refreshing sour taste, and then the oil phase part can be noticed.

If you use mayonnaise as the basic raw material, you can prepare a wide range of delicacies. For example, by adding finely chopped onions, pickled courgettes, boiled eggs, celery, etc., you can prepare a sauce for fried fish, steak, and cold dishes such as shrimp, eggs, and oysters. Add tomato juice, green peppers, pickled zucchini, onions and more to create a dressing for a fresh green salad or macaroni salad. It is commonly used to mix with cooked potatoes cut into chunks to make potato salad. It can also be mixed with fruits and vegetables to make fruit salad and vegetable salad.