Ingredients 66%soybean oil, sugar, vinegar (11% acidity), pasteurized whole egg, edible refined salt, wheat starch, mustard powder, carboxymethyl cellulose, citric acid, potassium
Packages: 3 ply sachets (20 gr), 300 in a carton Preparation: Adding flavor to salads, sandwiches, pasta, fast foods, French fries, and sea foods
The earliest footsteps of mayonnaise can be found in a jelly recipe in 1806, though it did not entail eggs, which is the main component of mayonnaise. Therefore, it seems that before the 19th century the word mayonnaise was used for jelly-like combinations. England and France both claim to have invented it, conversely some people believe that mayonnaise or mahonnaise is originally Spanish and it was taken to France after its victory over these countries, then the current ingredients were added to it. Mayonnaise is normally white, however if it contains components like mustard or lime it may change color. In most mayonnaise recipes, egg, olive oil, and vinegar are the main ingredients and it is almost always served cold. After mayonnaise was introduced to Iranians, its main ingredients changed according to people’s taste and today it is one of the ordinary sauces found on Iranian tables.
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