اللَّهُمَّ اجْعَلْنِي مِمَّن تَوَكَّلَ عَلَيْكَ فَكَفَيْتَهُ، واسْتَهدَاكَ فهَدَيْتَهُ، واسْتَنصَرَك فنَصَرْتَهُ
Eggs+Olive Oil = Mayonnaise
Mayonnaise is widely used in our foods, it is made with egg-yolks, vegetable oils, mustard & Xanthan Gum (E415 as a thickening agent), the gum is also used in some Ketchups, salad dressings, etc. Xanthan is made by fermentation, after which the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum. Many food manufacturers will not write Xanthan Gum on the label, but they use it.
All extracts are made in alcoholic mediums, so we are not sure if they are Halal OR doubtful.
Allah Made the egg as yolk+white, using yolks alone is not advisable, the egg-white acts as a neutralizer for the yolk.
It is better to make your own Mayonnaise, with whole eggs & vegetable oils replaced by the blessed olive oil.
With 2 eggs, add a teaspoon of ground mustard seeds, salt, spices, 5 tablespoons of pure vinegar & 150 ~ 200 ml of the blessed olive oil, blend in a food processor till you get a thick paste, you may add another egg if the liquid is not so viscous.
Eggs in bulk from the egg farms are of low quality, a friend of mine working at Poultry projects told that hens are fed a special diet; with which they can lay large sized eggs without fertilization with a rooster, and Hatchability of those eggs is ZERO, the eggs which you eat can not hatch a chick.
Such eggs will be low in Lecithin & will not emulsify the Mayonnaise. Thanks to Allah that a shop near to my house sells Organic eggs (very small in size). When I made my Mayonnaise with those eggs, it was thicker.
Mayonnaise is applied to sandwiches, added to scrambled eggs for enhancing the taste, but you can also cook scrambled eggs by adding some of your home-made Mayonnaise, you will not need the oil in the frying pain, Mayonnaise itself will be enough & with Mustard & vinegar, the taste of your eggs will be great.