What is the density of mayonnaise?
According to the Physics Hypertextbook (see related link), the density of regular mayo is 910 kg per cubic meter so the specific gravity is 0.91. For cooking purposes therefore, 1 cup (250 ml) of mayo is 227.5g. Much easier to measure by weight than by volume.
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In order to make mayo, you only need three ingredients: Egg yoke, vinegar, and cooking oil. That is it! Anything else that you add just gives it more flavor. My personal favor…ite and simple recipe and instructions can be found in the link below. Mayonnaise is a fairly simple thing on paper, but actually making it takes a little bit of 'touch'. I'll post a link below that has instructions and a video demonstration. It is very helpful. Also, if you add some fresh diced jalapenos and some pureed salmon after its almost become all the way mayonnaise, you'll have a fabulous spread! Happy Cooking! :)
Oil, egg yolk or whole egg, vinegar or lemon juice and seasoning; salt pepper, sugar etc
Mayonnaise is a kind of topping that people can put on sandwiches, salads, and bake with it. It has egg yolk, vinegar and oil. Some seasonings are salt, and some are lemon jui…ce
I wouldn't give babies under a year old mayonnaise because it contains egg and eggs along with some other foods sometimes cause babies to develop an allergy towards it when gi…ven to early.
You can replace dijonaise for mayonnaise.
Mayonnaise is almost all fat; oil and egg yolk. There are very few carbs in it although egg yolk has some carbohydrate; .6 gram per cup of mayo.
It's an emulsion. A blending of dissimilar ingredients like oil and vinegar, or eggs, oil, and lemon juice, in the case of mayonnaise.
corn, tuna, sandwiches, hot dog buns
the components of mayonaise are eggs vinegar and oil hoped it helped thankyou byee
it depends if you eat to much of it sometimes the grease gives you acne or it gets you fatter
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It's not the same as salad dressing , which doesn't co…ntain egg yolks and is generally sweeter than mayonnaise. Mayonnaise is an emulsion , which is a mixture of two liquids that normally can't be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another. However, the two liquids would quickly separate again if an emulsifier were not added. Emulsifiers are liaisons between the two liquids and serve to stabilize the mixture. Eggs and gelatin are among the foods that contain emulsifiers. In mayonnaise, the emulsifier is egg yolk, which contains lecithin , a fat emulsifier.
There are several variations, but the base ingredients are eggs and oil.