On 11/18/2014 11:12 AM, Pico Rico wrote:
> "Janet B" > wrote in message
> ...
>>
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>> Unilever, Suing Over Rival's Use of 'Mayo,' Changes Own Website
>>
>
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> pretty lame they didn't change their website BEFORE bringing suit.
>
>
Pace Unilever, I would say Mayonnaise is a stable emulsion of oil, egg
yolks and either vinegar or lemon juice. There can be other flavorings
added, IMHO, and the oil is not necessarily olive oil nor is the type of
vinegar specified. "Aoli" is a strongly garlic flavored mayonnaise and
"Tartar Sauce" is the ultimate flavored mayonnaise

I see nothing wrong with the term "fat-free mayonnaise" even if it is
made with yoghurt or even tofu. I have never tried, but tofu or yoghurt
might also work as an emulsifier instead of egg yolks in a regular mayo.

I think Unilever is trying to achieve as near a monopoly as it can; a
bit like the sparkling wine makers of France try with "Champagne", even
if the boundary of "the champagne region" has expanded over the years.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.