mayonnaise
蛋黄酱· danhuanjiang
Taste & Role
In Chinese cooking, mayonnaise acts as a rich binding sauce for salads and a creamy coating for fried dishes, most famously honey walnut shrimp and pineapple shrimp. It is also used as a glaze or drizzle for baked dishes and as a base for fusion-style dipping sauces.
What it is
Mayonnaise is a thick, creamy condiment made by emulsifying egg yolks with neutral oil and an acid such as vinegar or lemon juice. While it is a Western staple, it has been widely adopted in Chinese cooking, especially in Shanghainese, Hong Kong, and Taiwanese cuisine. Japanese-style Kewpie mayonnaise, made with only egg yolks and a touch of MSG, is especially popular in Chinese home kitchens.
Nutrition
per 100 g- Calories
- 786 kcal
- Protein
- 0 g
- Total fat
- 78.6 g
- Carbs
- 0 g
- Fiber
- 0 g
- Sodium
- 536 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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