Why is mayonaise in Europe better than mayo in the US?!
Answers:
While I am not 100% certain (I have not had mayo in Europe and have to admit that a lot of times, I use "Miracle Whip" because it is tangy and I mostly put it on sandwiches!.!.!.)!.!.!.
It is probably a difference in the formulation!. The basic 'recipe' for mayonnaise is oil and egg yolks!. Most of the mayo you'll find in the US is large scale manufactured!. They produce whatever works with the least cost!.
Per a small comment on Wikpedia, it is very possible that the European version is better due to using more egg yolks than the American recipes!. (We seem to be scared of eggs, and dairy fats here!.) Definitely, if this is the case, the European (more yolks) would be SO much better!.
I'm now very curious to find and try an authentic European mayonnaise recipe!.Www@FoodAQ@Com
It is probably a difference in the formulation!. The basic 'recipe' for mayonnaise is oil and egg yolks!. Most of the mayo you'll find in the US is large scale manufactured!. They produce whatever works with the least cost!.
Per a small comment on Wikpedia, it is very possible that the European version is better due to using more egg yolks than the American recipes!. (We seem to be scared of eggs, and dairy fats here!.) Definitely, if this is the case, the European (more yolks) would be SO much better!.
I'm now very curious to find and try an authentic European mayonnaise recipe!.Www@FoodAQ@Com
Thats YOUR opinion! lol :D
Well, idk!.
I dont eat mayo!.
There is dairy in it :PWww@FoodAQ@Com
Well, idk!.
I dont eat mayo!.
There is dairy in it :PWww@FoodAQ@Com
It's probably because people in Europe make it from scratch!.Www@FoodAQ@Com
I know what you mean, I love salad creme!.!.!.Could be better milk and better eggs!.!.!.!.Www@FoodAQ@Com