Mayonnaise is light yellow in color, moderately soft and waxy, sticky and tough, fragrant and refreshing, with endless aftertaste. When eating, the water phase comes into contact with the tongue first, so it gives people a smooth and refreshing sour feeling before the oil phase can be detected. Add tomato juice, green pepper, pickled cucumber, onion, etc. You can make a sauce for fresh vegetable salad or macaroni salad.

The source of mayonnaise:

In the United States, Western Europe and Japan, mayonnaise is as common as China's noodle sauce and bean paste. Mayonnaise originated in Europe. Medieval European gourmet masters separated egg whites from egg yolks.

Then gradually add olive oil, then add refined salt and lemon juice, and it becomes a cream sauce for making and decorating various salads. This is mayonnaise. /kloc-At the end of 0/9, many European delicacies were introduced to China, and mayonnaise followed.