2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the production of low-fat mayonnaise, the oil, which is harmless, is excluded from its composition and replaced with ingredients that do not always fill our body with useful substances. High-calorie mayonnaise has less chemistry, more milk powder and egg powder, experts say.
It is not useful to eat mayonnaise if you have increased stomach acidity, allergy to acetic acid and eggs. Mayonnaise is also not recommended for children under five years of age.
As for the benefits, mayonnaise is useful in many ways, especially when it is high quality. The basic component of ordinary mayonnaise is oil. It contains vitamins E, F and beta carotene.
Mustard, which is part of mayonnaise, has essential oils, mineral salts and vitamins B1 and PP, and egg powder contains B vitamins, vitamin A and lecithin.
Lecithin is needed for the prevention and treatment of diseases associated with impaired nervous system function. In addition, it strengthens memory, helps absorb vitamins, especially fat-soluble ones.
Lecithin protects the liver from the harmful effects of preservatives, toxins, drugs and alcohol. B vitamins are involved in all cellular processes, and vitamin E ensures normal oxygen uptake.
Vitamin A helps to neutralize some negative facts affecting the human body. Lack of vitamin A, which is fat-soluble and should be consumed only with oil, olive oil, mayonnaise or cream, leads to hair and skin problems.
This is mainly due to eggs, which are often an allergen. Naturally, the most delicious and useful mayonnaise is the one you make yourself at home. To do this, beat 1 egg yolk at room temperature with a tablespoon of Dijon mustard.
Add salt and ground black pepper and stir with a wooden spoon in one direction. Add drop by drop 150 ml of olive oil, stirring constantly. Once the mixture thickens, the olive oil can now be added in a thin stream.
When the mayonnaise comes off the walls of the bowl, add 2 tablespoons of wine vinegar and stir. The mayonnaise will turn white and become more watery. This homemade mayonnaise can be stored in the refrigerator for no more than three days in a tightly closed jar.
There are at least two versions of the invention of the delicacy, loved by thousands of people around the world. Both stories are related to the city of Mayon, but relate to different historical events.
According to one of them, in 1757 the besieged city of Mayon had to be saved from starvation, and there was nothing but eggs and olive oil. Everyone ate omelets and scrambled eggs, but one chef made a delicious sauce from eggs, olive oil and spices.
According to the second, in 1782 there was a great feast on the island of Mayon, where this amazing product was served. It then became popular throughout Europe, where it was called mayonnaise sauce.
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There Are No Eggs On The Market In 6 Brands Of Mayonnaise
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How To Make Homemade Mayonnaise
As with any other food miracle, so with mayonnaise, it is clear that homemade is the most delicious. But in order to be able to make it thick, without the feeling of the individual ingredients and delicious, you need a skill that is not given to every housewife.
