Mayonnaise
Binder
Mayo is a tricky ingredient. They make mayo that can be dairy-free, as well as soy free if it doesn't have soybean oil in it.
Functions
Dietary Info
Allergen Warning
About Mayonnaise
Mayonnaise is a creamy emulsion made from oil, egg yolk, vinegar or lemon juice, and seasonings. In baking, it acts as a binder, enhancing moisture, tenderness, and flavor in recipes. Its creamy texture and subtle tang make it an excellent addition to cakes, breads, and muffins, often replacing eggs or oil to create a moist crumb. The emulsifying properties of mayonnaise help create a uniform texture, while its fat content contributes to a rich mouthfeel, making it a versatile ingredient for home bakers seeking to enhance their baked goods.
History
Mayonnaise is believed to have originated in the mid-18th century, with its roots tracing back to the town of Mahón in Menorca, Spain. It gained popularity in France and was solidified as a culinary staple under the name "mayonnaise" in the mid-19th century. The use of mayonnaise in baking became more prominent in the 20th century, particularly during the Great Depression and World War II, when home bakers sought economical substitutes for eggs and butter. Its ability to keep baked goods moist and tender made it a popular choice, and it has since become a beloved secret ingredient in many classic recipes.
Common Uses
Have feedback or suggestions about this ingredient page? We're listening.
Share your feedback