Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
Thick cold sauce
Mayonnaise, colloquially referred to as "mayo", is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, bound salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Salmonella typhimurium DT170 → was not associated with → kebabs with mayonnaise-based relish
“but not with eating kebabs with mayonnaise-based relish (odds ratio 2.4, 95 % confidence interval 0.4-13.9, P = 0.53)”
Listeria monocytogenes → detected in → mayonnaise based deli salads
“it was highlighted in 4/392 (1%) pastries, 23/112 (20.5%) vacuum-packaged sliced salami samples, 2/108 (1.9%) cream cheese samples, 31/115 (27%) mayonnaise based deli salads and 45/132 (34.1%) smoked salmon samples.”
milk, pasta, mayonnaise, and jam → remained microbiologically safe → even six months after the 'best before' date
“Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the 'best before' date.”
“Whereas no emulsions were formed by water ‐and low‐salt suspensions at pH 4.0, thick mayonnaise‐like emulsions were formed by the high salt treatment at this pH.”
high salt concentration → forms → thick mayonnaise-like emulsions
“Stability of mayonnaise prepared from 10% salted egg yolk was decreased by freeze‐drying”
mayonnaise stability → decreased by → freeze-drying
“Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.”
50% fat-reduced mayonnaise (FR) → stabilizes → mayonnaise
“Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.”
50% fat-reduced mayonnaise (FR) → increases → storage time
“All the mayonnaise samples exhibited higher values of maximum stress amplitude which guarantee linear viscoelasticity than either the reduced calorie mayonnaise samples or salad creams.”
mayonnaise → exhibits → higher values of maximum stress amplitude