We didn’t see this in the store, and maybe it hadn’t happened yet, but when we got it home, the jar of mayo had separated - it was apparently no longer emulsified. Maybe it was that way on the shelf and we didn’t notice, but there was about 1/2 jar of yellowish oil and about 1/2 jar of, what?, egg white? Could it have happened in the car? Could it have happened spontaneously? Could some contaminant of some sort have been introduced inadvertently in a factory? So weird. What do you suppose happened?
It may have gotten frozen somewhere in shipment. You can try to recombine it with a whisk, but I’d just take it back and get a refund.
Irreconcilable differences?
Did that (took it back). Still wondering.
Freezing, as mentioned, is the most likely cause.
Now that is funny!
To answer the OP’s other question, mayonnaise is made with egg yolks not egg whites.
Was it made with olive oil? Mayo made with olive oil can spontaneously separate only a few hours after it’s made. This is most likely with old or badly stored oil. It seems unlikely with commercial mayonnaise, but you never know. . .
Mayo will separate if it freezes. Heating can also cause it to break, as can agitation.
BTW, most commercial mayo is made with whole eggs in addition to egg yolks.
As is the original homemade thing, the one which only contains olive oil, eggs and salt.
? Whole eggs? Typically, it’s just yolks.
I said the original recipe. As made in Mahón, and spread from there way before anybody came up with commercial versions.
There are several theories in re: the origins of mayonnaise. Nobody knows what the original mayonnaise was exactly.
Regardless what is and isn’t the original mayo and whether it contained whole eggs or not is not that important in this thread.
Sure, but I think we can agree it was unlikely to have been invented in Chicago.
Um, yes?