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Skunk

From Wikipedia, the free encyclopedia

For other uses, see Skunk (disambiguation).

Skunks

Striped skunk

Scientific classification

Kingdom: Animalia

Phylum: Chordata

Class: Mammalia

Order: Carnivora

Suborder: Caniformia

Superfamily: Musteloidea

Family: Mephitidae

Bonaparte, 1845

Genera

Conepatus

Mydaus

Mephitis (type)

Spilogale

Skunks are mammals best known for their ability to secrete a liquid with a strong, foul odor. General appearance ranges from species to species, from black-and-white to brown or cream colored. Skunks belong to the family Mephitidae[1][2] and to the order Carnivora. There are 10 species of skunks, which are divided into four genera: Mephitis (hooded and striped skunks, two species), Spilogale (spotted skunks, two species), Mydaus (stink badgers, two species), and Conepatus (hog-nosed skunks, four species). The two skunk species in the Mydaus genus inhabit Indonesia and the Philippines; all other skunks inhabit the Americas from Canada to central South America.

Skunks were classified as a subfamily within the family Mustelidae, which includes ferrets, weasels, otters and badgers. However, recent genetic evidence suggests that the skunks are not as closely related to the mustelids as previously thought; they are now classified in their own family.[2]

Contents [hide]

1 Physical description

2 Diet

3 Behavior

4 Reproduction

5 Anal scent glands

6 Bites

7 Domestication

8 Classification

9 See also

10 References

11 External links

[edit]Physical description

Skunk species vary in size from about 15.6 to 37 inches (40 to 94 cm) and in weight from about 1.1 pounds (0.50 kg) (the spotted skunks) to 18 pounds (8.2 kg) (the hog-nosed skunks). They have a moderately elongated body with relatively short, well-muscled legs, and long front claws for digging.

Although the most common fur color is black and white, some skunks are brown or grey, and a few are cream-colored. All skunks are striped, even from birth. They may have a single thick stripe across back and tail, two thinner stripes, or a series of white spots and broken stripes (in the case of the spotted skunk). Some also have stripes on their legs.

A Hooded Skunk Skeleton on Display at The Museum of Osteology

[edit]Diet

Skunks are omnivorous, eating both plant and animal material and changing their diet as the seasons change. They eat insects and larvae, earthworms, small rodents, lizards, salamanders, frogs, snakes, birds, moles, and eggs. They also commonly eat berries, roots, leaves, grasses, fungi, and nuts.

In settled areas, skunks also seek human garbage. Less often, skunks may be found acting as scavengers, eating bird and rodent carcasses left by cats or other animals. Pet owners, particularly those of cats, may experience a skunk finding its way into a garage or basement where pet food is kept. Skunks commonly dig holes in lawns in search of grubs and worms.

Skunks are one of the primary predators of the honeybee, relying on their thick fur to protect them from stings. The skunk scratches at the front of the beehive and eats the guard bees that come out to investigate. Mother skunks are known to teach this to their young.

[edit]Behavior

Skunks are crepuscular and are solitary animals when not breeding, though in the colder parts of their range they may gather in communal dens for warmth. During the day, they shelter in burrows that they dig with their powerful front claws, or in other man-made or natural hollows as the opportunity arises. Both genders occupy overlapping home ranges through the greater part of the year; typically 2 to 4 square kilometres (0.77 to 1.5 sq mi) for females, up to 20 square kilometres (7.7 sq mi) for males.

Skunks are not true hibernators in the winter, but do den up for extended periods of time. However, they remain generally inactive and feed rarely, going through a dormant stage. They often overwinter in a huddle of multiple (as many as twelve) females. Males often den alone. The same winter den is often repeatedly used.

Although they have excellent senses of smell and hearing – vital attributes in a crepuscular omnivore – they have poor vision. They cannot see with any clarity all objects more than about 3 metres (10 ft) away, making them vulnerable to death by road traffic. They are short-lived animals: Fewer than 10% survive for longer than three years.[3]

[edit]Reproduction

A striped skunk kit

Skunks typically mate in early spring and are a polygynous species, meaning that (successful) males usually mate with more than one female. Before giving birth (usually in May), the female will excavate a den to house her litter of four to seven kits. They are placental, with a gestation period of about 66 days.[4]

When born, skunk kits are blind, deaf, and covered in a soft layer of fur. About three weeks after birth, their eyes open. The kits are weaned about two months after birth, but generally stay with their mother until they are ready to mate, at about one year of age.

The mother is very protective of her kits and will often spray at any sign of danger. The male plays no part in raising the young and may even kill them.[citation needed]

[edit]Anal scent glands

The most notorious feature of skunks is their anal scent glands, which they can use as a defensive weapon. They are similar to, though much more developed than, the glands found in species of the Mustelidae family. Skunks have two glands, one on each side of the anus. These glands produce a mixture of sulfur-containing chemicals such as methyl and butyl thiols traditionally called mercaptans, which have a highly offensive smell that can be described as a combination of the odors of rotten eggs, garlic and burnt rubber. The odor of the fluid is strong enough to ward off bears and other potential attackers and can be difficult to remove from clothing. Muscles located next to the scent glands allow them to spray with a high degree of accuracy, as far as 2 to 5 metres (6.6 to 16 ft).[citation needed] The smell aside, the spray can cause irritation and even temporary blindness and is sufficiently powerful to be detected by a human nose anywhere up to a mile downwind. Their chemical defense, though unusual, is effective, as illustrated by this extract from Charles Darwin's Voyage of the Beagle:

We saw also a couple of Zorrillos, or skunks—odious animals, which are far from uncommon. In general appearance the Zorrillo resembles a polecat, but it is rather larger, and much thicker in proportion. Conscious of its power, it roams by day about the open plain, and fears neither dog nor man. If a dog is urged to the attack, its courage is instantly checked by a few drops of the fetid oil, which brings on violent sickness and running at the nose. Whatever is once polluted by it, is for ever useless. Azara says the smell can be perceived at a league distant; more than once, when entering the harbour of Monte Video, the wind being off shore, we have perceived the odour on board the Beagle. Certain it is, that every animal most willingly makes room for the Zorrillo.[5]

Skunks are reluctant to use this weapon, as they carry just enough of the chemical for five or six uses – about 15 cc – and require some ten days to produce another supply.[citation needed] Their bold black and white coloring however serves to make the skunk's appearance memorable. Where practical, it is to a skunk's advantage simply to warn a threatening creature off without expending scent: black and white warning color aside, threatened skunks will go through an elaborate routine of hisses, foot stamping, and tail-high threat postures before resorting to the spray. Interestingly, skunks usually do not spray other skunks, with the exception of males in the mating season. Though they fight over den space in autumn, they do so with teeth and claws.

The singular musk-spraying ability of the skunk has not escaped the attention of biologists. The names of the family and the most common genus (Mephitidae, Mephitis) mean "stench," and Spilogale putorius means "stinking spotted weasel." The word skunk is a corruption of an Abenaki name for them, segongw or segonku, which means "one who squirts" in the Algonquian language.

Most predatory animals of the Americas, such as wolves, foxes and badgers, seldom attack skunks – presumably out of fear of being sprayed. The exception is the great horned owl – the animal's only serious predator – which, like most birds, has a poor-to-nonexistent sense of smell.

Skunks are common in suburban areas. Frequent encounters with dogs and other domestic animals, and the release of the odor when a skunk is run over, have led to many myths about the removal of the skunk odor. Due to the chemical composition of the skunk spray, most of these household remedies are ineffective, with the exception of a peroxide formula or other remedies that break down the thiols.

Skunk spray is composed mainly of low molecular weight thiol compounds, namely (E)-2-butene-1-thiol, 3-methyl-1-butanethiol, and 2-quinolinemethanethiol, as well as acetate thioesters of each of these.[6][7] These compounds are detectable by the human nose at concentrations of only 10 parts per billion.[8][9]

[edit]Bites

This section needs additional citations for verification.

Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (September 2008)

The Centers for Disease Control (CDC) recorded 1,494 cases of rabies in skunks in the United States for the year 2006 — about 21.5% of reported cases in all species.[10][11] Skunks trail raccoons as vectors of rabies, although this varies regionally (raccoons dominate along the Atlantic coast and eastern Gulf of Mexico, skunks throughout the Midwest and down to the western Gulf, and in California). Despite this prevalence, all recorded cases of human rabies from 1990–2002 are attributed by the CDC to dogs or bats.[citation needed]

[edit]Domestication

Main article: Pet skunk

The examples and perspective in this section may not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page. (December 2010)

A domesticated skunk

The keeping of skunks as pets is legal in only certain U.S. states.[12] Mephitis mephitis, the striped skunk species, is the most social skunk and the one most commonly domesticated. When a skunk is kept as a pet, its scent gland is surgically removed. Typical life spans for domesticated skunks are longer than wild skunks.

Domesticated skunks can legally be kept as pets in the UK. However, the Animal Welfare Act 2006[13] has made it illegal to remove their scent glands (it is considered to be a cosmetic operation), thus making them impractical as pets. Many owners abandon skunks in the wild when they discover that vets will no longer perform the operation to remove their scent glands.[14]

A not so long time ago,  in a place on this world, the creators of this site found Jakobalow. it was on a nice warm night, we where settling for bed, when we started playing a game, we took turns saying one word, then it happened, one of the players was trying to remember Jahobo(it came from the miss up of saying Jehovah) when he said "Jakobalow", the night fell silent as his presence came, and it has never left us since then, even now, his spirit is affecting us

all credit goes to wikipedia for this

Note: you can't edit this

Mayonnaise

From Wikipedia, the free encyclopedia

For other uses, see Mayonnaise (disambiguation).

Standard ingredients and tools to make mayonnaise.

Mayonnaise (sometimes abbreviated to mayo[citation needed]) is a stable emulsion of oil, egg yolk and either vinegar or lemon juice[1], with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[2] It is often cream in color, and may range in texture from that of light running cream to thick. In countries influenced by France, mustard is also a common ingredient, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used, it is also an emulsifier.[3][4]

Contents [hide]

1 Origin

2 Making mayonnaise

2.1 Traditional recipe

2.2 Composition

3 Use of Mayonnaise

3.1 Europe

3.2 North America

3.3 Japan

3.4 Russia

3.5 Chile

3.6 Australia

3.7 As a base for other sauces

4 Mayonnaise alternatives

5 See also

6 Notes

7 External links

[edit]Origin

The most probable origin of mayonnaise is that the recipe was brought back to France from the town of Mahón in Menorca (Spain), after Armand de Vignerot du Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as "salsa mahonesa" in Spanish and "maonesa" in Catalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French.[5]

The French Larousse Gastronomique 1961 suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg."[6] The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques[citation needed].

Nineteenth-century culinary writer Pierre Lacam suggested that in 1459, a London woman named Annamarie Turcauht stumbled upon this condiment after trying to create a custard of some sort.[7]

According to Trutter et al.: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made."[5]

According to the Oxford English Dictionary, mayonnaise made its English language debut in a cookbook of 1841.

[edit]Making mayonnaise

Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer, or an electric blender. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.[8] It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisk it, slowly add the curd while whisking, and it will emulsify to be mayonnaise.

[edit]Traditional recipe

A classic European recipe is essentially the same as the basic one described above, but it uses olive oil with vinegar or lemon juice. It is essential to beat the mayonnaise using a whisk while adding the olive oil a little, (e.g. a teaspoon) at a time, then it is possible to add the oil more quickly while briskly whisking to incorporate the oil into the emulsion. If there are two people in the kitchen, one person can slowly pour the oil while the other does the whisking. Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action. Herbs and spices can be added at any stage and the vinegar may have already been infused with sprigs of French tarragon, or the oil may have been infused with garlic to make the variation on mayonnaise called aioli.

[edit]Composition

Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaises are more typically 70-80% fat. "Low fat" mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.

Some recipes—both commercial and homemade—use the whole egg, including the white. It can also be made using solely egg whites, with no yolks at all, if it is done at high speed in a food processor. The resulting texture appears to be the same, and—if seasoned, for example, with salt, pepper, mustard, lemon juice, vinegar, and a little paprika—the taste is similar to traditional mayonnaise made with egg yolks.[citation needed].

Commercial producers either pasteurize the yolks, freeze them and substitute water for most of their liquid, or use other emulsifiers. They also typically use soybean oil, for its lower cost, instead of olive oil.

[edit]Use of Mayonnaise

Worldwide, mayonnaise is commonly served in a sandwich, or with salad such as potato salad or canned tuna ("tuna mayo" or tuna salad). Regional uses are listed below:

[edit]Europe

In Western Europe, mayonnaise is often served with French fries or chips, especially in Belgium and the Netherlands. It is also served with cold chicken or hard-boiled eggs in France, the UK, Belgium, the Netherlands, Russia, Poland, Lithuania, and Ukraine.

Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5% respectively, although this is not legislated. Most available brands easily exceed this target.[9]

[edit]North America

Commercial mayonnaise sold in jars originated in New York City, in Manhattan's Upper West Side. In 1905, the first ready-made mayonnaise was sold by a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, between 83rd and 84th Streets. In 1912, Mrs. Hellmann's mayonnaise was mass marketed and called Hellmann's Blue Ribbon Mayonnaise.

At about the same time that Hellmann's Mayonnaise was thriving on the East Coast of the United States, a California company, Best Foods, introduced their own mayonnaise, which turned out to be very popular in the western United States. In 1932, Best Foods bought the Hellmann's brand. By then, both mayonnaises had such commanding market shares in their own half of the country that it was decided that both brands be preserved. The company is now owned by Unilever.

In the Southeastern part of the United States, Mrs. Eugenia Duke of Greenville, South Carolina, founded the Duke Sandwich Company in 1917 to sell sandwiches to soldiers training at nearby Fort Sevier. Her homemade mayonnaise became so popular that her company began to focus exclusively on producing and selling the mayonnaise, eventually selling out to the C.F. Sauer Company of Richmond, Virginia, in 1929. Duke's Mayonnaise, still made to the original recipe, remains a popular brand of mayonnaise in the Southeast, although it is not generally available in other markets.

[edit]Japan

Kewpie, a Japanese mayonnaise.

Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise[citation needed]. A variety containing karashi (Japanese mustard) is also common.

Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage. It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chuka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also common in Japan to use mayonnaise on pizza.

Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. It is made with egg yolks instead of whole eggs, and the vinegar is a proprietary blend containing apple and malt vinegars.[10]

[edit]Russia

Mayonnaise is very popular in Russia where it is made with sunflower seed oil which gives it a very distinctive flavor. A 2004 study[citation needed] showed that Russia is the only market in Europe where more mayonnaise is sold than ketchup by volume. It's used as a sauce in the most popular salads in Russia such as Russian Salad [oliv'e] and Dressed Herring and also many others. Leading brands are Calve (marketed by Unilever) and Sloboda (marketed by Efko).

Furthermore, in many Eastern European countries (Russia, Ukraine, Belarus, etc.), one can find different commercial flavors of mayonnaise, such as olive, quail-egg, and lemon.

[edit]Chile

Chile is the world's third major per capita consumer of mayonnaise and first in Latin America. Since mayonnaise became widely accessible in the 1980s[citation needed] Chileans have used it on locos, hot dogs, French fries, and on boiled chopped potatoes, a salad commonly known as papas mayo".

[edit]Australia

When purchased premade it may contain sucrose, corn sugar, citric acid, thickeners, emulsifiers, EDTA, flavour enhancers, and water. Such mixtures allow for the production of products which are low in fats and/or sugars. Premade mayonnaise is also readily available without these additional ingredients.

[edit]As a base for other sauces

Mayonnaise is the base for many other chilled sauces and salad dressings. For example:

Fry sauce is a mixture of mayonnaise, ketchup or another red sauce (e.g., Tabasco sauce, Buffalo wing sauce, or one of many smokey barbecue sauces popular in the Northwestern United States), spices, and sometimes a strong tasting salty liquid (such as worcestershire or soy sauce) is added to balance out the sweeter red sauces. Commonly eaten on French fries in Utah, Idaho, eastern Washington and rural Oregon.

Marie Rose sauce combines mayonnaise with tomato sauce or ketchup, cream, flavorings and brandy. In North America, a processed version of Marie-Rose, called "Russian Dressing" sometimes uses mayonnaise as a base. However, most homemade varieties and nearly all commercial brands of "Russian dressing" use little or no mayonnaise as a base. They are very dark red and sweet dressings made with vegetable oil, tomato paste, vinegar, sugar, and a variety of herbs and spices (often including mustard).

Ranch dressing is made of buttermilk or sour cream, mayonnaise, and minced green onion, along with other seasonings.

Rouille is aïoli with added saffron, red pepper or paprika.

Salsa golf created in Argentina is Mayonnaise with ketchup as well as spices such as red pepper or oregano.

Sauce rémoulade, in classic French cuisine is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.[11] An industrially made variety is popular in Denmark with French fries and fried fish. It is quite different from most of the remoulade sauces that are frequently found in Louisiana and generally do not have a mayonnaise base.

Tartar sauce is mayonnaise spiced with pickled cucumbers and onion. Capers, olives, and crushed hardboiled eggs are sometimes included. A simpler recipe calls for only pickle relish to be added to the mayonnaise.

Mayoketchup is a Puerto Rican sauce combining ketchup with mayonnaise and garlic. Used for sandwiches and for tostones.[citation needed]

Thousand Island dressing is a salmon-pink dressing that combines tomato sauce and/or tomato ketchup or ketchup-based chili sauce, minced sweet pickles or sweet pickle relish, assorted herbs and spices (usually including mustard), and sometimes including chopped hard-boiled egg—all thoroughly blended into a mayonnaise base.

Certain variations of honey mustard are based on mayonnaise and are made by combining mayonnaise with plain mustard, brown sugar, and lemon juice.

[edit]Mayonnaise alternatives

Vegetarian taro veggie burger with relish, tomato, salad and Vegenaise.

For people with serious health conditions, where cholesterol is of big concern, or egg allergies, but also for vegans and religious vegetarians, who abstain from egg consumption (like for example in many places in India) there are growing amounts of egg free mayonnaise-like spreads available[12][13][14]. The most well known American brands are Nayonaise[15] and Vegenaise[16]. Some egg-free mayonnaise alternatives are also soy-fre

Mayonnaise

From Wikipedia, the free encyclopedia

For other uses, see Mayonnaise (disambiguation).

Standard ingredients and tools to make mayonnaise.

Mayonnaise (sometimes abbreviated to mayo[citation needed]) is a stable emulsion of oil, egg yolk and either vinegar or lemon juice[1], with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[2] It is often cream in color, and may range in texture from that of light running cream to thick. In countries influenced by France, mustard is also a common ingredient, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used, it is also an emulsifier.[3][4]

Contents [hide]

1 Origin

2 Making mayonnaise

2.1 Traditional recipe

2.2 Composition

3 Use of Mayonnaise

3.1 Europe

3.2 North America

3.3 Japan

3.4 Russia

3.5 Chile

3.6 Australia

3.7 As a base for other sauces

4 Mayonnaise alternatives

5 See also

6 Notes

7 External links

[edit]Origin

The most probable origin of mayonnaise is that the recipe was brought back to France from the town of Mahón in Menorca (Spain), after Armand de Vignerot du Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as "salsa mahonesa" in Spanish and "maonesa" in Catalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French.[5]

The French Larousse Gastronomique 1961 suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg."[6] The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques[citation needed].

Nineteenth-century culinary writer Pierre Lacam suggested that in 1459, a London woman named Annamarie Turcauht stumbled upon this condiment after trying to create a custard of some sort.[7]

According to Trutter et al.: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made."[5]

According to the Oxford English Dictionary, mayonnaise made its English language debut in a cookbook of 1841.

[edit]Making mayonnaise

Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer, or an electric blender. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.[8] It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisk it, slowly add the curd while whisking, and it will emulsify to be mayonnaise.

[edit]Traditional recipe

A classic European recipe is essentially the same as the basic one described above, but it uses olive oil with vinegar or lemon juice. It is essential to beat the mayonnaise using a whisk while adding the olive oil a little, (e.g. a teaspoon) at a time, then it is possible to add the oil more quickly while briskly whisking to incorporate the oil into the emulsion. If there are two people in the kitchen, one person can slowly pour the oil while the other does the whisking. Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action. Herbs and spices can be added at any stage and the vinegar may have already been infused with sprigs of French tarragon, or the oil may have been infused with garlic to make the variation on mayonnaise called aioli.

[edit]Composition

Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaises are more typically 70-80% fat. "Low fat" mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.

Some recipes—both commercial and homemade—use the whole egg, including the white. It can also be made using solely egg whites, with no yolks at all, if it is done at high speed in a food processor. The resulting texture appears to be the same, and—if seasoned, for example, with salt, pepper, mustard, lemon juice, vinegar, and a little paprika—the taste is similar to traditional mayonnaise made with egg yolks.[citation needed].

Commercial producers either pasteurize the yolks, freeze them and substitute water for most of their liquid, or use other emulsifiers. They also typically use soybean oil, for its lower cost, instead of olive oil.

[edit]Use of Mayonnaise

Worldwide, mayonnaise is commonly served in a sandwich, or with salad such as potato salad or canned tuna ("tuna mayo" or tuna salad). Regional uses are listed below:

[edit]Europe

In Western Europe, mayonnaise is often served with French fries or chips, especially in Belgium and the Netherlands. It is also served with cold chicken or hard-boiled eggs in France, the UK, Belgium, the Netherlands, Russia, Poland, Lithuania, and Ukraine.

Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5% respectively, although this is not legislated. Most available brands easily exceed this target.[9]

[edit]North America

Commercial mayonnaise sold in jars originated in New York City, in Manhattan's Upper West Side. In 1905, the first ready-made mayonnaise was sold by a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, between 83rd and 84th Streets. In 1912, Mrs. Hellmann's mayonnaise was mass marketed and called Hellmann's Blue Ribbon Mayonnaise.

At about the same time that Hellmann's Mayonnaise was thriving on the East Coast of the United States, a California company, Best Foods, introduced their own mayonnaise, which turned out to be very popular in the western United States. In 1932, Best Foods bought the Hellmann's brand. By then, both mayonnaises had such commanding market shares in their own half of the country that it was decided that both brands be preserved. The company is now owned by Unilever.

In the Southeastern part of the United States, Mrs. Eugenia Duke of Greenville, South Carolina, founded the Duke Sandwich Company in 1917 to sell sandwiches to soldiers training at nearby Fort Sevier. Her homemade mayonnaise became so popular that her company began to focus exclusively on producing and selling the mayonnaise, eventually selling out to the C.F. Sauer Company of Richmond, Virginia, in 1929. Duke's Mayonnaise, still made to the original recipe, remains a popular brand of mayonnaise in the Southeast, although it is not generally available in other markets.

[edit]Japan

Kewpie, a Japanese mayonnaise.

Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise[citation needed]. A variety containing karashi (Japanese mustard) is also common.

Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage. It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chuka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also common in Japan to use mayonnaise on pizza.

Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. It is made with egg yolks instead of whole eggs, and the vinegar is a proprietary blend containing apple and malt vinegars.[10]

[edit]Russia

Mayonnaise is very popular in Russia where it is made with sunflower seed oil which gives it a very distinctive flavor. A 2004 study[citation needed] showed that Russia is the only market in Europe where more mayonnaise is sold than ketchup by volume. It's used as a sauce in the most popular salads in Russia such as Russian Salad [oliv'e] and Dressed Herring and also many others. Leading brands are Calve (marketed by Unilever) and Sloboda (marketed by Efko).

Furthermore, in many Eastern European countries (Russia, Ukraine, Belarus, etc.), one can find different commercial flavors of mayonnaise, such as olive, quail-egg, and lemon.

[edit]Chile

Chile is the world's third major per capita consumer of mayonnaise and first in Latin America. Since mayonnaise became widely accessible in the 1980s[citation needed] Chileans have used it on locos, hot dogs, French fries, and on boiled chopped potatoes, a salad commonly known as papas mayo".

[edit]Australia

When purchased premade it may contain sucrose, corn sugar, citric acid, thickeners, emulsifiers, EDTA, flavour enhancers, and water. Such mixtures allow for the production of products which are low in fats and/or sugars. Premade mayonnaise is also readily available without these additional ingredients.

[edit]As a base for other sauces

Mayonnaise is the base for many other chilled sauces and salad dressings. For example:

Fry sauce is a mixture of mayonnaise, ketchup or another red sauce (e.g., Tabasco sauce, Buffalo wing sauce, or one of many smokey barbecue sauces popular in the Northwestern United States), spices, and sometimes a strong tasting salty liquid (such as worcestershire or soy sauce) is added to balance out the sweeter red sauces. Commonly eaten on French fries in Utah, Idaho, eastern Washington and rural Oregon.

Marie Rose sauce combines mayonnaise with tomato sauce or ketchup, cream, flavorings and brandy. In North America, a processed version of Marie-Rose, called "Russian Dressing" sometimes uses mayonnaise as a base. However, most homemade varieties and nearly all commercial brands of "Russian dressing" use little or no mayonnaise as a base. They are very dark red and sweet dressings made with vegetable oil, tomato paste, vinegar, sugar, and a variety of herbs and spices (often including mustard).

Ranch dressing is made of buttermilk or sour cream, mayonnaise, and minced green onion, along with other seasonings.

Rouille is aïoli with added saffron, red pepper or paprika.

Salsa golf created in Argentina is Mayonnaise with ketchup as well as spices such as red pepper or oregano.

Sauce rémoulade, in classic French cuisine is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.[11] An industrially made variety is popular in Denmark with French fries and fried fish. It is quite different from most of the remoulade sauces that are frequently found in Louisiana and generally do not have a mayonnaise base.

Tartar sauce is mayonnaise spiced with pickled cucumbers and onion. Capers, olives, and crushed hardboiled eggs are sometimes included. A simpler recipe calls for only pickle relish to be added to the mayonnaise.

Mayoketchup is a Puerto Rican sauce combining ketchup with mayonnaise and garlic. Used for sandwiches and for tostones.[citation needed]

Thousand Island dressing is a salmon-pink dressing that combines tomato sauce and/or tomato ketchup or ketchup-based chili sauce, minced sweet pickles or sweet pickle relish, assorted herbs and spices (usually including mustard), and sometimes including chopped hard-boiled egg—all thoroughly blended into a mayonnaise base.

Certain variations of honey mustard are based on mayonnaise and are made by combining mayonnaise with plain mustard, brown sugar, and lemon juice.

[edit]Mayonnaise alternatives

Vegetarian taro veggie burger with relish, tomato, salad and Vegenaise.

For people with serious health conditions, where cholesterol is of big concern, or egg allergies, but also for vegans and religious vegetarians, who abstain from egg consumption (like for example in many places in India) there are growing amounts of egg free mayonnaise-like spreads available[12][13][14]. The most well known American brands are Nayonaise[15] and Vegenaise[16]. Some egg-free mayonnaise alternatives are also soy-free[17].

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