COMMISSARY-NOTES
Recently some of our mayonnaise and sandwich spreadwere received with a notice
able oil film in the jars, fere is a partial reprint from the Navy Food Service
August 1960 edition entitled "How to Mend Broken Mayonnaise Emulsion."
"Mayonnaise and salad dressing serve two purposes; To give,or to develop flavor
in foods and to bind' certain food ingredients. For these reasons, both are
frequently-used items."
"Upon opening a can or jar, cooks will now and then find a disappointing pro
duct with an oil film on top of the container. This stops short any cook bent
upon quick, easy dressings because immediate action is needed to avoid addit
ional quality loss in the product.
WHY THE OIL FILM . • "Oil separation - or so-called broken emulsions in dress
ings - are the result of one or several causes; (a) The wrong proportion
ingredients or poor mixing methods were used in their initial preparation, (b
The products were damaged by extreme heat or by excessive vibration during
transit and storage.
Once a single drop of oil separates on the surface of the dressings,it attracts
additional drops, and a layer of oil forms rapidly. Merely stirring the oil
into the remaining dressing only causes the entire contents of a container :to
separate."
HOW TO RECOMBINE THE SEPARATED DRESSINGS AND OILS
1. Pour off the oil layer into a clean, dry measuring -cup.
2. Place the remaining contents of the container of mayonnaise or salad dress
ing into a clean, dry mixing bowl. Mix this for one minute at high Speed on an
electric beater.
3. Add the oil back to the mixture, taking care to- proceed 6lowly with a few
drops at a time. Keep the mixer set §t high speed.
4. Beat for one minute after all of the oil has been recombined.
5. Return the reformed mixture to the original container which has been clea
m
ed free of oil traces. It's ready to use.
SAFEGUARDS FOR STORING DRESSINGS
_ ► * "Temperatures at which stocks of dress
ings are stored are extremely important. Oil and liquid ingredients expand at
different temperatures, and a fairly constant temperature is essential to pre
vent their separation. Keep unopened mayonnaise or salad dressing at a temper
ature of 70° F. pr below, or at a refrigerator temperature above 30^ F. Expo
sure to air causes evaporation of liquid and also increases the possibility of
oil separation. Once a container is opened, cover tightly and ALWAYS refriger
ate it to prevent bacteria from entering and to keep the product from decompos
ing and becoming rancid in flavor."
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