what is the role of vinegar in mayonnaise
Mayonnaise Mayonnaise (/ˈmeɪəneɪz/, /ˌmeɪəˈneɪz/, also US: /ˈmæneɪz/), informally mayo (/ˈmeɪoʊ/),[1] is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice.[2] There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce).[3] The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel.