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Breaking the Vicious Cycle

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Seth writes:
I thought that some might be curious as to how mayonnaise works.

What is mayonnaise and how is it made?

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 contain egg yolks and is generally sweeter than mayonnaise.

Mayonnaise is an emulsion, which is a mixture two liquids that normally can't be combined. 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.

Chemically, emulsions are colloids, heterogeneous mixtures composed of tiny particles suspended in another immiscible (unmixable) material. These particles are larger than molecules, but less than one one-thousandth of a millimeter (.001mm). Small particles like this do not settle out and will pass right through filter paper. The particles in a colloid can be solid, liquid or bubbles of gas. The medium that they are suspended in can be a solid, liquid or gas (although gas colloids cannot be suspended in gas). Emulsions are liquid-liquid colloids, tiny liquid droplets suspended in
another liquid. Emulsions are usually thick in texture and satiny in appearance.

Emulsions are used in many different ways: by pharmacists, as a vehicle for medication in photography, to coat plates, film and paper in explosives, paints, coatings, make-up and detergents in food, including baked goods and confectionery products Mayonnaise is made by combining lemon juice or vinegar with egg yolks.
Eggs (containing the emulsifier lecithin) bind the ingredients together and prevent separation. Then, oil is added drop by drop as the mixture is rapidly whisked. Adding oil too quickly (or insufficient, rapid whisking) will keep the two liquids from combining (emulsifying). But, as the sauce begins to thicken, oil can be added more rapidly. Seasonings are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, which many gourmands feel is far superior in taste and consistency to commercial mayonnaise.
Since homemade mayonnaise is uncooked, be sure to use the freshest eggs
possible, and ones that you are reasonably sure are free from salmonella.

Homemade mayonnaise will last three to four days in the refrigerator. Commercial mayonnaise, which will last up to six months in the refrigerator, usually contains modified food starch, cellulose gel and other thickeners and emulsifiers. They also contain (by U.S. law) at least 65-percent oil by weight (except reduced-fat and fat-free mayonnaises). Mayonnaise is used as the base for other sauces, such as tartar sauce and thousand-island salad dressing. Aioli is garlic-flavored mayonnaise. Another classic emulsion sauce is hollandaise, which is a cooked mixture of butter, egg yolks and lemon juice.

History of Mayo
Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing 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 honor of the Duc's victory.

Originally from the Long Island listserve.

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The book should be required reading for anyone with Crohn's disease and we wish gastroenterologists would read it as well. The diet is a real alternative to the drug based therapy from the medical community.
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- Bruce Senn
Amazon customer

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