(isim) mayonez

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Определение (isim) mayonez в Турецкий язык Английский Язык словарь

mayonnaise

A dressing made from raw egg yolks, oil, and seasoning, used on salads and in sandwiches

US standard of identity An edible emulsified semisolid made of: vegetable oil (at least 65%); vinegar and/or lemon juice; raw egg (whole eggs or yolks); and, optionally, any of various flavor-related ingredients, sequestrants, acids, and crystallization inhibitors.

French thick creamy dressing made of egg yolks

The oily condensate discharged by lubricated air compressors The name is derived from the appearance of the condensate Under normal conditions oily condensate should just be cloudy, like a small amount of milk in a bucket of water When a lubricated compressor goes wrong, then the condensate becomes thick and sticky In fact almost identical in appearance to the name it has been given (445)

An emulsified sauce made from oil, egg yolks, and lemon juice Recipe: Blender Mayonnaise

This is the mother of all of the cold egg and oil emulsified sauces Commercial versions are made with inferior oils and are far to thick for proper utilization A hand made version has a rich, subtle flavor and silky texture You should always use a neutral oil or a good olive oil Avoid using an extra-virgin olive oil, which will offer too strong of a flavor for most usage

Mayonnaise is a thick pale sauce made from egg yolks and oil. It is put on salad. a thick white sauce, made of raw egg yolks and oil, often eaten on sandwiches or salad (perhaps from mahonnais , from Mahón port in Minorca)

{i} dressing made of beaten raw egg yolks with oil and lemon juice (or vinegar) and condiments used for salads and sandwiches

A salad dressing made of eggs, oil vinegar or lemon juice and seasonings The egg yolk acts as an emulsifying ingredient to keep the oil and the vinegar from separating In making mayonnaise, remember to add the oil to the egg-liquid mixture very slowly Melt To heat a solid food until it becomes liquid or semi-liquid

A thick, creamy emulsion of vegetable oil, egg yolks, and seasonings This product is called "salad dressing" if no eggs are used Commercial mayonnaise must contain at least 65% oil by weight Mayonnaise is of French origin

used in dressing salads, fish, etc

A smooth, creamy emulsified mixture of egg yolks, vegetable oil, vinegar and seasonings Salad dressing is similarly prepared but without the egg yolks

egg yolks and oil and vinegar

Also, a dish dressed with this sauce

A sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc

A dressing made from raw egg yolks, oil and seasoning used on salads and in sandwiches

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(i·sim) ma·yo·nez