n interesting thing happens when you freeze mayonnaise then thaw it.  It separates into it's components of oil, egg goo, and miscellaneous crud.

Ever wonder just how much oil there is in the world's favourite artery clogging condiment?

Follow a brave jar of Helmann's mayonnaise through a journey of wonder and discovery!

I prepare the 1.5 litre jar for it's journey into the nether regions of cryogenic suspension.

The following morning I removed the jar from it's frozen crypt. The mayo is now at room temperature and slowly separating.

1 hour
3 hours
5 hours, 54 minutes
48 hours

9 days later the mayo hasn't really changed that much.

oday we put the specimen in the patented GrubLab Motorized Mayonnaise Agitation Device (MMAD) for 120 seconds.

Specimen being restrained into the MMAD

Specimen at the 60 second mark during agitation

Specimen after agitation

96 hours later

It now has the consistency of whole milk with a bit of yogurt.  All the lumps that were in the initial separation are now broken up.  We can only imagine how it will separate now.

Watch for updates.

If anyone knows of a good sized centrifuge in the Winnipeg,  Manitoba, Canada area that would be willing to let us send the mayo for a spin, please contact our Lab Administrator.  GrubNet Laboratories has already spent it's yearly equipment budget on our new Cray supercomputer and equipment for our clean room, we can't afford a new centrifuge.