蛋黃醬用英語(yǔ)怎么說(shuō)

　　蛋黃醬是一種調(diào)味油，是由食用植物油脂、食醋、果汁、蛋黃、蛋白、食鹽、糖、香草料，化學(xué)調(diào)味料、酸味料等原料組成。蛋黃醬的色澤淡黃，柔軟適度，呈粘稠態(tài)，有一定韌性，清香爽口，回味濃厚。那么你知道蛋黃醬用英語(yǔ)怎么說(shuō)嗎?下面來(lái)學(xué)習(xí)一下吧。

　　蛋黃醬英語(yǔ)說(shuō)法1：

　　mayonnaise

　　蛋黃醬英語(yǔ)說(shuō)法2：

　　Bearnaise

　　蛋黃醬的英語(yǔ)例句：

　　嗨，你，過(guò)來(lái).我看到蛋黃醬了

　　Hey, you, come here. i see mayonnaise

　　加入一大湯匙蛋黃醬，攪拌。

　　Add one tablespoon of mayonnaise and mix up.

　　面包、油酥點(diǎn)心和蛋黃醬都是家里做的。

　　The bread, pastry and mayonnaise are home-made.

　　雞蛋美乃滋是用蛋黃醬和煮老的雞蛋做成的。

　　Egg mayonnaise is made with mayonnaise and hard-boiled eggs.

　　蛋黃醬是用蛋黃和油制成的。

　　Mayonnaise is made from egg yolks and oil.

　　俄式蛋黃醬：一種色拉調(diào)味品，(如蛋黃醬)含有辣醬或調(diào)味番茄醬，腌菜條和青椒

　　Salad dressing, such as mayonnaise, with chili sauce or ketchup, chopped pickles, and pimientos.

　　我要一個(gè)加蛋黃醬的培根芝士漢堡.

　　I want a bacon cheeseburger with extra mayonnaise.

　　首先把蛋黃醬抹到面包片上。

　　First put the mayonnaise on a slice of bread.

　　飽和脂肪可能大多數(shù)是來(lái)自蛋黃醬和色拉調(diào)汁。

　　The saturated fat probably came mostly from the mayonnaise and salad dressings.

　　因此蒜泥蛋黃醬的種類將是無(wú)窮無(wú)盡的。

　　So the number of types of aioli is infinite.

　　早餐：三個(gè)夾干酪的煎蛋三明治，生菜，西紅柿，洋蔥和蛋黃醬。

　　Breakfast: Three fried-egg sandwiches loaded with cheese, lettuce, tomatoes, fried onions and mayonnaise.

　　本文對(duì)蛋黃醬研制所用的原料、機(jī)理及產(chǎn)品進(jìn)行了分析;

　　This essay is devoted to the analysis of the raw material and mechanism of manufacturing mayonnaise and its products.

　　你知道，蛋黃醬啦洋蔥啦，還有辣椒粉什么的

　　You know, the mayonnaise and the onions and paprika

　　嘿，你，過(guò)來(lái).我看見(jiàn)蛋黃醬了

　　Hey, you, come here. l see mayonnaise

　　我做的是一份奶蛋素食餐，因?yàn)榘它S油，牛奶和蛋黃醬。

　　The meal I made was a lacto-ovo vegetarian meal as it included butter, milk, and mayonnaise.

　　你又在以太網(wǎng)端口上涂花生醬嗎?-哦，不，我在CD驅(qū)動(dòng)器上放了蛋黃醬。

　　Did you get peanut butter in your Ethernet port again?-No. I got mayonnaise in the CD drive.

　　文章從蛋黃醬乳化液的穩(wěn)定性、脂類的氧化以及主要風(fēng)味成分的穩(wěn)定性三個(gè)方面詳細(xì)介紹了蛋黃醬的穩(wěn)定性。

　　In this paper we introduce three aspects of the stability of mayonnaise: the breakdown of the emulsion, oxidation of the lipid and the stability of main flavour components.

　　他切下開(kāi)胃菜蘆筍的尖，蘸上與之搭配的調(diào)味汁，他宣稱這種調(diào)味汁的味道介于蛋黃醬和奶油蛋羹之間。

　　He cuts off the tips of his asparagus starter and dips them in the accompanying sauce, which he declares to be halfway between Bearnaise and custard.