acid is the role of vinegar in mayonnaise.
what is the role of vinegar in mayonnaise?
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mayonnaise (, , also ), informally mayo (), is a thick cold condiment or dressing usually used in sandwiches and composed salads or on chips. it is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. there are many variants using additional flavorings. the proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). the color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. it is also a base in sauces such as tartar sauce.
mayonnaise
japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of msg, which gives it a different flavor from mayonnaise made from distilled vinegar. apart from salads, it is popular with dishes such as "okonomiyaki, takoyaki" and "yakisoba" and may also accompany "katsu" and "karaage". it is most often sold in soft plastic squeeze bottles. its texture is thicker than most western commercial mayonnaise in part because only egg yolks and not the entire egg is used when making it. kewpie (q.p.) is the most popular brand of japanese mayonnaise, advertised with a kewpie doll logo. the vinegar is a proprietary blend containing apple and malt vinegars. the kewpie company was started in 1925 by tochiro nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.
mayonnaise