Mayonnaise
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Mayonnaise: the creamy egg-and-oil emulsion behind salads, sandwiches, pâtés and potato salad.
Mayonnaise is a creamy emulsion traditionally made with eggs, oil, salt and a touch of acidity from vinegar or lemon. With a smooth texture and mild flavor, it binds ingredients, adds creaminess and moistens preparations, forming the base of salads, sandwiches, pâtés and cold sauces across Brazil.
Characteristics
The creaminess comes from emulsion: oil dispersed in fine droplets through the water phase, stabilized by the yolk. Homemade is fresher and more delicate, but requires eggs from a good source and quick consumption under refrigeration. Industrial mayonnaise is firmer, standardized and preserved, practical for parties and large amounts. A good mayonnaise is glossy, full-bodied, with no separated liquid and balanced acidity. Once opened, always keep refrigerated, respect the label's shelf life, and never leave mayonnaise salads out of refrigeration for long.
Uses in the kitchen
- Salads: coats boiled potatoes in the classic potato salad with mayonnaise, plus chicken salpicão, vegetable mayonnaise salad and pasta salads.
- Sandwiches and snacks: moistens homemade burgers, hot dogs, turkey breast and shredded chicken, holding the filling in the bread.
- Pâtés and sauces: the base of tuna, chicken and egg pâtés, and of sauces like tartar and golf sauce, with pickles, ketchup or herbs.
- Gratins and oven: in a thin layer over meats and vegetables, it helps browning and keeps moisture.
- Seasoned versions: with garlic, herbs, lemon or paprika, it becomes green mayonnaise and other dips for snacks.
Substitutions
In salads and pâtés, plain yogurt, creamy ricotta or cream cheese-style requeijão give creaminess with less fat, adjusting salt and lemon. For an egg-free version, blend ice-cold milk with oil until emulsified or use ready-made vegan mayonnaise. In sandwiches, cream cheese and seasoned butter moisten well. If homemade mayonnaise breaks, start over with a fresh yolk and add the curdled mixture little by little, beating nonstop until it firms up again.
Fun facts
All ingredients emulsify better at room temperature, and the oil must stream in thinly at first so the mixture does not split. The acidity of lemon or vinegar, besides flavor, helps stability and a lighter color. At parties, keep mayonnaise platters over ice or refrigerated until serving, for safety and to preserve texture.