# Mayo - does the mustard have a purpose other than taste?

**URL:** <https://boards.straightdope.com/t/mayo-does-the-mustard-have-a-purpose-other-than-taste/492778>\
**Category:** Cafe Society\
**Created:** [April 11, 2009, 10:12pm UTC](https://boards.straightdope.com/t/mayo-does-the-mustard-have-a-purpose-other-than-taste/492778 "2009-04-11T22:12:17Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\
**Post date:** [April 11, 2009, 10:12pm UTC](https://boards.straightdope.com/t/mayo-does-the-mustard-have-a-purpose-other-than-taste/492778/1 "2009-04-11T22:12:17Z")

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I made myself some tartare sauce the other day and it was spectacularly good. This time round I omitted the mustard - I usually put in a teaspoon of French-style mustard to cover the mustard and vinegar ingredients - because the mustard I have in the fridge seems to have a particularly potent colouring. So I’m wondering, does leaving out the mustard has any effect other than altering the taste slightly?

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**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\
**Post date:** [April 11, 2009, 10:27pm UTC](https://boards.straightdope.com/t/mayo-does-the-mustard-have-a-purpose-other-than-taste/492778/2 "2009-04-11T22:27:37Z")

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Egg yolk contains lecithin which emulsifies the mayo. Mustard adds flavor and a small amount of additional lecithin.