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 Liquid Test Formulas:
White Hot Mayonnaise
with Original TABASCO® brand Pepper Sauce
and TABASCO® brand Crushed Pepper
Spice up an old faithful condiment.
Ingredients
Manufacturing Procedures
- To the mixing tank, add the water and salt. Blend until salt is dissolved.
- Under slow agitation, add the egg yolks and mix until blended. Then slowly
add the vinegar and the Original TABASCO® brand Pepper Sauce. Blend well.
- Under high-speed agitation, slowly add the vegetable oil. Reduce the agitation
to slow speed as the mayonnaise begins to thicken from the addition of the oil.
- Pump the product through a coiled mill with a close setting of about 0.1"
(0.25cm).
- Pump to a holding tank and after the batch is completely milled, add the TABASCO®
brand Crushed Pepper and agitate just to blend the seeds well into the mayonnaise.
Do not over mix.
- Take QC checks:
pH 3.80-3.90
Viscosity = dependent upon the mill pumping speed and setting
- Fill into containers and seal under vacuum or with a nitrogen flush.
Back to all Liquid Test Formulas
Test Formula Disclaimer
The information presented is based on laboratory work
and is, to the best of our knowledge, true and accurate. However, since the exact
conditions under which this information or our products may be used is beyond
our control, any recommendations or suggestions are made without warranty of any
kind, either expressed or implied. Users are urged to make their own tests and
investigations to determine the effectiveness of the products in their process
and products, and to prevent any possible patent liability arising out of such
use. Use as an ingredient does not confer rights to use the TABASCO®
trademark or servicemark in packaging and marketing materials without the express
written consent of McIlhenny Company
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