How to make mayonnaise

This is oil in water emulsion used as sauce to eat foods like salad and bread among others.

The ingredients include:

Winterized vegetable oil, egg yolk, vinegar/citric acid/lemon juice, salt, spice and stabilizer.

Function of the ingredients:

Winterized vegetable oil: this is the main ingredient; this kind of oil prevents the mayonnaise from solidifying under refrigeration temperature.  It gives mouth feel and good texture to the product. Example: cotton seed oil, refined palm oil, soy bean oil, olive oil among others.

Egg yolk: egg yolk acts as a good source of lecithin which is an emulsifying agent; other sources of lecithin include soybean, mustard seed and mono sodium glyceride.

Vinegar /citric acid/lemon juice: any one of these can be used. They acts as preservatives; you would probably like your mayonnaise to keep longer and not spoil the next day. Therefore, preservatives are added to extend the shelf life of this sauce. Also it gives a characteristic sour flavor to the mayonnaise.

Salt: this enhances the flavor and improves the taste and equally acts as preservative.

Spice: spice of difference types may be added depending on your taste and preference. It makes you to have different variety of the product at your disposal.

Stabilizer: these are hydrocolloid added to get a product of good consistency (thick).

Recipe 200ml Mayonnaise

Oil                               160ml

Vinegar                      18.8ml

Salt                              2g

Water                         4.2ml

Egg yolk                   14g (one big egg)

Sugar                        1g or to taste

Spice                         to taste

STEPS

·         Weigh out the various ingredients.

·         Combine the entire ingredient except oil in an electric Blender.

·         Blend at slow or moderate speed for few seconds.

·         Then turn the blender at high speed and start adding the oil at thin stream; turn   off the blender as soon as the oil finishes and package.

Alternatively, hand mixer or egg whisker can be improvised for blending the ingredients where blender is not availabl.e

Quality Control: Maintain sanitary conditions, ensure the equipments are clean.

N.B: Pasteurization at 83˚C should be done in commercial scale production.