Hello, I'm Dr. Emily Carter, a food scientist specializing in emulsion chemistry and food processing. I've been researching the science behind food for over 20 years, and I'm happy to share my knowledge about real mayonnaise.

Mayonnaise is a classic emulsion, a mixture of two liquids that would normally separate, such as oil and water. In mayonnaise, tiny droplets of oil are dispersed throughout a watery phase, creating a creamy, stable sauce. The key to this stability is the emulsifier, which acts as a bridge between the oil and water.

The traditional emulsifier in mayonnaise is egg yolk. Egg yolk contains lecithin, a phospholipid with a hydrophilic (water-loving) head and a hydrophobic (oil-loving) tail. These dual properties allow lecithin to form a protective coating around the oil droplets, preventing them from coalescing and separating.

**So, what constitutes "real" mayonnaise?** The definition of "real" mayonnaise depends on the regulatory context. For example, in the United States, the Food and Drug Administration (FDA) defines mayonnaise as a food that contains egg yolk, oil, vinegar, and seasoning. However, the term "real" mayonnaise is often used to refer to mayonnaise made with traditional ingredients and methods, avoiding artificial ingredients and preservatives.

**Let's break down the key components of "real" mayonnaise:**

* Oil: The primary oil used in mayonnaise is vegetable oil, such as canola, soybean, or sunflower oil. Olive oil can be used but may result in a more intense flavor.
* Egg yolk: As mentioned before, egg yolk provides the essential emulsifier, lecithin.
* Vinegar: Vinegar provides acidity, which helps to stabilize the emulsion and enhances the flavor.
* Seasoning: Common seasonings include salt, pepper, and sometimes sugar.

**In addition to these basic ingredients, "real" mayonnaise might also include:**

* Lemon juice: Lemon juice adds a citrusy flavor and acidity.
* Mustard: A small amount of mustard adds a tangy flavor and helps stabilize the emulsion.
* Garlic: Garlic can be added for a savory flavor.
* Herbs: Fresh herbs like dill, chives, or parsley can add a unique flavor profile.

**Making mayonnaise at home can be a fun and rewarding experience. Here's a simple recipe for classic mayonnaise:**

* Ingredients:
* 2 egg yolks
* 1 tablespoon lemon juice
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup vegetable oil
* Instructions:
1. In a blender or food processor, combine the egg yolks, lemon juice, mustard, salt, and pepper.
2. With the blender running, slowly drizzle in the vegetable oil until the mayonnaise thickens.
3. Taste and adjust seasoning as needed.

**It's important to note that homemade mayonnaise is perishable and should be refrigerated.** It's best to use it within a few days.

In conclusion, "real" mayonnaise is a creamy emulsion made with traditional ingredients like egg yolk, oil, vinegar, and seasoning. The term can be subjective, but generally emphasizes the use of natural ingredients and traditional methods. Whether you're enjoying it on sandwiches, salads, or as a dip, "real" mayonnaise is a delicious and versatile sauce that adds richness and flavor to any dish.
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Just Mayo is a phony trying to pass itself off as the real thing. ... These regulations decree mayonnaise to be an emulsified semisolid food that must contain three things: vegetable oil, an acidifying ingredient (vinegar, lemon and/or lime juice), and egg yolks (or, technically, an egg-yolk-containing ingredient).read more >>