Editing Mayonnaise (section)

==Preparation==

Recipes for mayonnaise date to the early nineteenth century. In 1815, [[Louis Eustache Ude]] wrote:

<blockquote>No 58.—Mayonnaise. Take three spoonfuls of [[Allemande sauce|Allemande]], six ditto of aspic, and two of oil. Add a little [[tarragon]] vinegar, that has not boiled, some pepper and salt, and minced [[Sauce ravigote|ravigotte]], or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.<ref>{{cite book|last=Ude|first=Louis Eustache|title=The French Cook, Or, The Art of Cookery: Developed in All Its Branches|url=https://archive.org/details/bub_gb_xYwEAAAAYAAJ|year=1815|publisher=author|page=[https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n45 34]}}</ref></blockquote>

In an 1820 work, Viard describes something like the more familiar emulsified version:
<blockquote>This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small [[Terrine (cookware)|terrine]], with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.<ref>{{cite book|author1=Viard|author2=Fouret|title=Le cuisinier royal|url=https://archive.org/details/bub_gb_6B5fVHfmd8kC|year=1820|publisher=J.-N. Barba|page=[https://archive.org/details/bub_gb_6B5fVHfmd8kC/page/n86 62]}}</ref></blockquote>In February 1856, the [[Huddersfield]] [https://www.britishnewspaperarchive.co.uk/titles/huddersfield-chronicle Chronicle] and West Yorkshire Advertiser published a recipe for homemade mayonnaise in a segment entitled "The Housewife's Corner."  This recipe included six egg yolks, half a bottle of olive oil (volume not otherwise defined) and one-half teaspoon of vinegar.  The serving suggestion was to pour this over roast chicken or turkey, with garnish of lettuce and hard eggs.<ref>{{Cite news |url=https://www.newspapers.com/image/402118111/?terms=mayonnaise%20&match=1 |title=The Huddersfield Chronicle and West Yorkshire Advertiser}}</ref>

Modern mayonnaise can be made by hand with a [[whisk]], a [[fork]], or with the aid of an electric [[Mixer (cooking)|mixer]] or [[blender]]. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while [[lecithin]] and protein from the yolk is the [[emulsifier]] that stabilizes it.<ref name="Exploratorium">{{cite web |url=http://www.exploratorium.edu/cooking/eggs/eggscience.html |title=Science of Cooking: Science of Eggs |publisher=Exploratorium.edu |access-date=17 November 2011 |archive-date=14 April 2020 |archive-url=https://web.archive.org/web/20200414113835/https://www.exploratorium.edu/cooking/eggs/eggscience.html |url-status=live }}</ref><ref>{{cite book|last1=Segil|first1=Wallace|last2=Zou|first2=Hong|title=Eggs: Nutrition, Consumption, and Health|date=2012|publisher=Nova Science Publishers|location=New York|isbn=9781621001256}}</ref>{{Page needed|date=May 2015}} A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.<ref>{{Cite journal|last1=Depree|first1=J. A|last2=Savage|first2=G. P|date=2001-05-01|title=Physical and flavor stability of mayonnaise|journal=Trends in Food Science & Technology|url=https://www.researchgate.net/publication/248485299|volume=12|issue=5|pages=157–163|doi=10.1016/S0924-2244(01)00079-6|issn=0924-2244}}</ref> Addition of [[Mustard seed|mustard]] contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.<ref>{{cite web |url=http://www.goodeatsfanpage.com/Season4/EA1D10.htm |title=Good Eats Season 4 Episode 10 – EA1D10:The Mayo Clinic |publisher=Good Eats Fan Page |access-date=8 January 2012 |archive-date=23 June 2011 |archive-url=https://web.archive.org/web/20110623231136/http://www.goodeatsfanpage.com/Season4/EA1D10.htm |url-status=live }}</ref> If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.<ref>{{cite book|last1=This|first1=Hervé|last2=Gladding|first2=Jody|title=Kitchen Mysteries: Revealing the Science of Cooking|date=2010|publisher=Columbia University Press|location=New York|isbn=978-0-231-14171-0|page=39|edition=Pbk.|url=https://books.google.com/books?id=QB14rlPgSFUC&pg=PT51|access-date=31 May 2012}}</ref>

For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either [[Powdered eggs|powdered]] or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.<ref name="Mayonnaise Manufacture">{{cite web|url=https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture|title=Mayonnaise Manufacture|publisher=Silverson Mixers|access-date=17 October 2019|archive-date=22 September 2020|archive-url=https://web.archive.org/web/20200922020136/https://www.silverson.com/us/resource-library/application-reports/mayonnaise-manufacture|url-status=live}}</ref> As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.<ref>{{cite web |url=http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3 |title=IKA – 1000 liters Mayonnaise in only 10 minutes! |publisher=Ikaprocess.com |access-date=14 February 2015 |archive-date=14 February 2015 |archive-url=https://web.archive.org/web/20150214223105/http://www.ikaprocess.com/owa/ika/content.news_detail?iNews=147&iDiv=3 |url-status=live }}</ref>{{anchor|Mayonnaise alternatives}}{{anchor|Imitations}}

=== Imitations ===
[[Miracle Whip]] was developed as a less expensive imitation of mayonnaise.<ref name="Oxford">{{cite book   | title = The Oxford Companion to American Food and Drink | author= Andrew F. Smith | publisher = Oxford University Press, USA |url = https://books.google.com/books?id=AoWlCmNDA3QC&q=miracle+whip&pg=PA370 | date = 2007  | page =  370 | isbn = 9780195307962 | access-date = 4 December 2015 }}</ref> Lacking sufficient oil, it does not meet the legal definition of mayonnaise, and so is marketed as salad dressing.<ref>[[Melissa Clark]], "Miracle Whip vs. Mayonnaise", ''Real Simple'', [https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise July 30, 2004] {{Webarchive|url=https://web.archive.org/web/20190228161853/https://www.realsimple.com/food-recipes/shopping-storing/food/miracle-whip-mayonnaise |date=28 February 2019 }}</ref>

[[File:Vegan sandwich (3863098026).jpg|thumb|A vegan sandwich with egg-free variety of mayonnaise]]
Egg-free imitations of mayonnaise are available for [[Veganism|vegans]] and others who avoid eggs or [[cholesterol]], or who have [[Egg allergy|egg allergies]]. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140|title=CFR – Code of Federal Regulations Title 21|publisher=Accessdata.fda.gov|access-date=2016-02-12|archive-date=2 March 2016|archive-url=https://web.archive.org/web/20160302153326/http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.140|url-status=live}}</ref><ref name="fda-warning-letter">{{cite web|url=https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm458824.htm|title=Hampton Creek Foods 8/12/15|date=20 August 2015|publisher=Fda.gov|access-date=9 September 2015|archive-date=9 September 2015|archive-url=https://web.archive.org/web/20150909051709/http://www.fda.gov/iceci/enforcementactions/warningletters/2015/ucm458824.htm|url-status=live}}</ref> Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.<ref>{{Cite book|url=https://books.google.com/books?id=O-t9BAAAQBAJ&pg=RA2-PA670|title=Encyclopedia of Food and Health|date=2015-08-26|publisher=Academic Press|isbn=9780123849533|language=en}}</ref> Well-known brands include [[Nasoya Foods|Nasoya]]'s Nayonaise, [[Follow Your Heart (company)|Vegenaise]] and [[Just Mayo]] in North America, and Plamil Egg Free in the United Kingdom.<ref name="eggfreemayo2">{{cite book|last1=Moran|first1=Victoria|last2=Moran|first2=Adair|title=Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World|url=https://books.google.com/books?id=RSyom6UrjlUC&pg=PT168|year=2012|publisher=Penguin Publishing Group|isbn=978-1-101-58062-2|page=168}}</ref><ref>{{cite web|url=http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html|title=Vegenaise vs. Mayonnaise: Why Vegan-substitute mayo is better than regular mayonanaise|last=Goldstein|first=Katherine|date=27 December 2013|publisher=Slate.com|access-date=27 August 2015|archive-date=3 September 2018|archive-url=https://web.archive.org/web/20180903112216/http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_why_vegan_substitute_mayo_is_better_than_regular.html|url-status=live}}</ref><ref>{{cite web|url=http://www.plamilfoods.co.uk/egg-free-mayo/|title=Plamil: Egg Free Mayonnaise|publisher=Plamilfoods.co.uk|access-date=27 August 2015|archive-date=19 March 2022|archive-url=https://web.archive.org/web/20220319201641/https://www.plamilfoods.co.uk/egg-free-mayo/|url-status=dead}}</ref>