Bakery Review — February-March 2018

tRenD BAKERY REVIEw

India is Loving

Mayonnaise

M

ayonnaise or mayo is a thick

white base sauce made generally

from vegetable oil and egg yolks.

Whitish-yellow in colour (like an egg

shell), this stable emulsion is generally

flavoured with mustard, lemon juice and/or

vinegar, salt and pepper. In non-vegetarian

mayonnaise, the emulsifier is egg yolk,

which contains lecithin, a fat emulsifier.

Interesting History

Mayonnaise is said to be invented in the

1750s by Duc de Richelieu’s French Chef.

After the French defeated the British at

Port Mahon, his Chef created a victory

feast that was to include a sauce made

of cream and eggs. On realising that there

was no cream in the kitchen, the Chef

substituted olive oil for the cream, and

a new culinary creation was born. The

Chef named the new sauce ‘Mahonnaise’

in honour of the Duc’s victory. What a

journey it has had been since then for the

mayonnaise...

Ascertaining Good

Mayonnaise

Worldwide, mayonnaise is commonly used

By KS Narayanan