Source / patrickjst

Mayonnaise is a stable emulsion of oil, and vinegar or lemon juice, with many options for embellishment with other herbs and spices. Egg yolk is the traditional emulsifier. It is often cream in color, and may be anything in texture from that of light running cream to thick. In countries influenced by France, mustard is also a common ingredient, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used it is also an emulsifier.

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