Great ideas for summer. Thanks for the links and the recommendation.bonterra wrote: ↑Apr 18th, 2017 1:15 am
I just bought that sauce about a week ago after enjoying their mustard sauces, Crunchy and the other one. So good on a breaded chicken sandwiches!!
I like to mix horseradish with sour cream as a sauce for corned beef.
I just realized the Russian dressing I make for Reuben sandwiches is very similar to Remoulade.
http://www.foodnetwork.com/recipes/zing ... ich-recipe
No wonder we buy mayonnaise at Costco!! Lol!!
I have to admit I have a thing for cooked mayo - you know those hot dog pizza buns with the squiggle of mayo instead of cheese you find in J-Town? When I was in Japan ordering a seafood pizza from Dominos it said on the menu that it you'd like a regular tomato sauce you have to ask, otherwise you're getting mayo. I like to grill chicken and pork in mayo and spices because it gives a yogurt-baked tandoori like effect but with Western flavours. I'll also add a scoop to a white sauce for e.g., seafood lasagne casserole or seafood stuffed phyllo type thing because the sauce will bake up as a solid then.
Well I am going by On Food And Cooking on the mustard. It helps break up the oil droplets but doesn't really keep a dressing stable. Something like xanthan gum or egg yolk truly stabilizes though - keeps the droplets from coalescing back together. Not so much a glue as a repellent.death_hawk wrote: ↑Apr 18th, 2017 1:27 amSure, but the lecithin has something to do with it too. Otherwise the micro beads would just pool together because they're more attracted to themselves.
https://en.wikipedia.org/wiki/Mayonnais ... properties
That's a FAR more complicated explanation than i was expecting.
AKA "I understood some of those words"
Also this is the first I'm hearing of mustard being more than anything but a bit of an emulsifier and a flavoring agent.