Wednesday, August 3, 2011

Wednesday's Helping: Mayonnaise

A historic element to this character

This food ingredient can really add rich flavor and a creamy texture if spread on any savory sandwich. Mayonnaise was first served in France during the nineteenth century after the Duke of Richelieu defeated British invaders and forces at Port Mahon. Folklore asserts that the Duke’s cook prepared a victory feast and boasted of a new sauce made from a mixture of cream and eggs; however, he ran out of cream and substituted olive oil. The new sauce was called “Mahonnaise” to remember and recognize the Duke’s victory. Modern mayonnaise is known as an emulsion, which is a blend of two ingredients that normally resist mixing together. Oil and vinegar (or lemon juice) are the two main ingredients contained in mayonnaise. Egg yolks (or gelatin), an emulsifier, must be added in order to synthesize and stabilize the two other liquid ingredients to make mayonnaise. All ingredients must be mixed gradually while quickly blending. We suggest using a food processor kitchen mixer, or blender to make homemade mayonnaise. Food experts and gourmet cooks tend to think that homemade mayonnaise tastes far better than store-bought mayonnaise.

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