#mayonnaise

#mayonnaise

Salmon and mayonnaise are two ingredients that you might not be accustomed to using together in the same recipe. It may sound like a strange combination, but there are perks to combining the two ingredients when it comes to making baked salmon. When baked, the creamy, tangy condiment enhances the fish by giving it more flavor while ensuring it's moist on the inside - yet also keeps it perfectly crisp on the outside.

The condiment is an emulsion, meaning it combines oil and water (which ordinarily do not mix). To successfully execute an emulsion, the ingredients must be added slowly while quickly mixing nonstop. If that sounds like a lot of work and finicky technique, it's because it is. Texturally, mayo is so persnickety that Costco's creative team actually pulled the plug on developing Kirkland mayo before the product ever hit shelves. Skip the extra steps, advises Garten, and leave laborious mayo-making to the retailers.

G Hughes' Sugar-Free Ketchup is ranked as the worst ketchup brand, exhibiting an unappealing orange hue and a gelatinous consistency that resembles duck sauce.

Mayonnaise is an emulsion, known for its difficulty to achieve stability. Costco's attempt to launch a Kirkland Signature mayonnaise was halted due to this challenge.