What Makes a Great Vegan Mayo?
What’s a homemade turkey sandwich without mayonnaise?! A high quality vegan mayonnaise should look, taste and perform like traditional mayonnaise. When eaten on a sandwich, it should add richness, but have a low mayonnaise flavor intensity so as not to overwhelm the other sandwich flavors. The aroma andflavor profiles should contain vinegar, oil, mustard and ideally some egg-like sulfur notes to be mayonnaise-like. It should not contain vegetal, tofu or sourdough grain notes. The texture of the mayonnaise should be smooth and rich – not gloppy, pasty or astringent.
Associated with creamy and dense mouthfeel; often evident in products containing significant amounts of butter or cream. Example: Alfredo sauce, coffee and super premium ice cream can be described as rich.
A measurement of the strength of a flavor in a particular food. Example: High-quality chocolate will have high cocoa flavor intensity.
The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.
A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.
A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.