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colloid mill for making Mayonnaise sauce, 1.Capacity:300KG-2000Kg per hour, 2.High quality/efficiency, 3.Energy saving - details see: https://www.machineto.com/colloid-mill-for-making-mayonnaise-sauce-10050239

vacuum mixing machine for making Mayonnaise

Introduction:

Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.]It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisking it, slowly adding the 'curd' while whisking, and the mixture will emulsify to become mayonnaise. If water is added to the yolk it can emulsify more oil, thus making more mayonnaise.

As a base for other sauces

Mayonnaise is the base for many other chilled sauces and salad dressings. For example:

Fry sauceis a mixture of mayonnaise, ketchup or another red sauce (e.g., Tabasco sauce, Buffalo wing sauce, or one of many smoky barbecue sauces popular in the Northwestern United States), spices, and sometimes a strong tasting salty liquid (such as Worcestershire or soy sauce) is added to balance out the sweeter red sauces. Commonly eaten on French fries in Utah, Idaho, eastern Washington and rural Oregon.

Marie Rose saucecombines mayonnaise with tomato sauce or ketchup, cream, flavorings and brandy. In North America, a processed version of Marie-Rose, called "Russian Dressing" sometimes uses mayonnaise as a base. However, most homemade varieties and nearly all commercial brands of "Russian dressing" use little or no mayonnaise as a base. They are very dark red and sweet dressings made with vegetable oil, tomato paste, vinegar, sugar, and a variety of herbs and spices (often including mustard).

Ranch dressingis made of buttermilk or sour cream, mayonnaise, and minced green onions, along with other seasonings.

Rouilleis aïoli with added saffron, red pepper or paprika.

Salsa golfcreated in Argentina is mayonnaise with ketchup as well as spices such as red pepper or oregano.

Sauce rémoulade, in classic French cuisine is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.^[20]An industrially made variety is popular in Denmark with French fries and fried fish. It is quite different from most of the remoulade sauces that are frequently found in Louisiana and generally do not have a mayonnaise base.

Tartar sauceis mayonnaise spiced with pickled cucumbers and onion. Capers, olives, and crushed hardboiled eggs are sometimes included. A simpler recipe calls for only pickle relish to be added to the mayonnaise.