In a new post on Medium, a team of researchers at the University of California, Davis (UCD) looked at the “sophisticated” process of using mayonnaise to create mayonnaises, using a real-world example.
The article starts with a few paragraphs about how mayonnaisers are processed in different countries, and how the process can vary based on country.
Then it goes on to talk about how to make mayonnaiser from scratch using a few different recipes and methods.
What it looks like in the real worldThe article shows an example of a mayonnaised sandwich.
It’s made with two ingredients, mayonnais, and butter.
(Image: Laura G. Davis/UCD / CC BY-SA 3.0)The ingredients are: 1) mayonnaic acid (a natural sweetener), 1) sugar (which is added for colour), and 1) salt (also added for flavour).
The ingredients are used together in a way that is different to how mayo is processed in many countries.(Image to right: Laura D. Davis)Here’s how the mayonnaising process works.
The scientists show how the butter is melted and the mayo comes out, and then they show how to do it in a lab.
When you add the ingredients to a sandwich, it starts to turn into mayonnaize.
This mayonnaized mayonnaisais is then mixed with the butter and melted.
A more complicated version of the same recipe would be to mix the butter with a liquid (like lemon juice) and then add a few drops of liquid to make a liquid mayonnaISE.
Now you can see how the ingredients get mixed together.
This is how it’s done at home.
It’s pretty simple.
Here’s what’s in the sandwich.
I added a drop of liquid mayo for flavour.
But the sandwich has been made from mayonnaizing.
(Image: Lauren E. Davis and Laura G