Cooked with mayonnaise

Many people don’t like the taste and consistency of mayonnaise, plus it is also considered a wine killer, meaning that the mixture of oil and eggs makes it impossible to enjoy the flavours of wine drunk afterwards.

This article is available for reading in Trade magazin 2025/8-9.

Now in New York mayonnaise is being rehabilitated, as mayonnaise is completely transformed when cooked: neither its texture nor its scent is preserved. Its smoke point is around 230°C, which is much higher than that of butter or extra virgin olive oil, making it an excellent fat for frying.