Abstract

MAYONNAISE: IT’S YUMMY & GOOD FOR HEART & TUMMY

*Shouvik Sarkar, Kushal Nandi, Prof. Dr. Dhrubo Jyoti Sen, Dr. Dhananjoy Saha

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Abstract

Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille. Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial imitations are made for vegans and those who avoid chicken eggs or dietary cholesterol as well as people with egg allergies.

Keywords: Mayo, French cuisine, Sandwich, Hamburger, Salad, French Fries.