Mayonnaise

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Mayonnaise is one of the most versatile sauces in world cuisine. On the market mayonnaise can be found in a huge variety of manufacturers and types. Mayonnaise can be prepared with almost any taste - with spices, onions, garlic or other vegetables and products. With a unique taste, however, remains the classic mayonnaise, which has virtually no analogue and replaceable taste among other sauces.

Mayonnaise is classified as a product, an emulsion type (mixing of otherwise immiscible liquids), which is prepared from oil and egg yolk, together with lemon juice. It is actually an emulsion of oil and lemon juice that is stabilized by lecithin in egg yolk. Without the yolk, the fat and lemon juice will never become a homogeneous mixture, no matter how long you beat them together. The original recipe for mayonnaise is prepared by beating egg yolks with the gradual addition of vegetable oil, vinegar, salt and mustard. In our country the sauce is more often prepared without mustard and vinegar.

The word mayonnaise itself comes from the French mayonnaise, which implies the French merit in the discovery of the delicious sauce. According to history, mayonnaise is the creation of a French chef who, pressured by circumstances, created the culinary masterpiece. According to legend, in the middle of the 18th century, Duke Richelieu lived in the English-besieged fortress of Mayon. It was a turbulent time of incessant battles. The French army bravely resisted the British invasions, but gradually supplies and food supplies ran out.

The only ones left were eggs, especially the yolks, as the whites were used as a sticky substance to repair holes in the walls. There were also lemons and olive oil, which were in no way able to satisfy the capricious culinary taste of Richelieu, who liked to indulge. The capricious ruler ordered his cook to invent a dish worthy of his person. Fearing the death penalty, the French chef mixed olive oil and eggs, added some spices and lemon juice and a veil - received thick mayonnaise saucewho satisfied Richelieu's whims.

Another legend also attributes the creation of mayonnaise. Around the same time, Duke Louis of Crillon, who had returned the city of Mayon to the French after a long English siege, organized a grand celebration on the occasion. The master chefs mixed a special mixture of olive oil, lemon and egg yolks, to which they added a lot of red pepper. The duke liked the innovative mayonnaise sauce and for many years it was considered a dish worthy only of aristocrats.

Composition of mayonnaise

1 tablespoon of mayonnaise contains 75 calories and 14 grams of fat

Mayonnaise is a high-calorie product, but today on the market it is available in all variations that advertise its diet and lightness as a food product. Mass mayonnaise in stores is made from egg powder, not real eggs and with little or no vegetable fat. In addition, to ensure the durability of the product, a lot of preservatives, stabilizers, enhancers and colorants are added.

The most common ingredients in the classic kupeshka mayonnaise are sunflower oil (at least 50%), water, sugar, egg powder, stabilizers (E 1412, E412, E 415), vinegar, lemon concentrate (up to 1%), salt, potassium sorbate E 202 and others. These ingredients allow the product to have a shelf life of several months in a closed package. But even open the good taste of mayonnaise with able to keep for a week. The real, home-made mayonnaise should be consumed within 3 days after its preparation.

100 g of mayonnaise contain about 480 kcal / 2008 kJ

Recipes for mayonnaise

Mayonnaise is made with raw eggs, so always choose fresh for the sauce. The older the egg, the less lecithin it contains and consequently its ability to stabilize decreases. For a long-lasting product, it is best to use refined vegetable oil. In the case of unrefined fats, the probability that the mayonnaise will cross and become "rags" is quite high. This is because at low temperatures, unrefined "extra virgin" olive oil, for example, hardens.

All products for the preparation of mayonnaise should be at room temperature. Beating can be done with a blender, mixer and even by hand. The original recipe for mayonnaise is prepared by beating 2 egg yolks in a heated bowl together with 1 teaspoon of Dijon mustard. Gradually add 175 ml of salad oil, drop by drop, beating constantly. The mixture will gradually thicken. Add 1 1/2 tbsp vinegar or lemon juice.

Add salt and pepper. If you use a blender, put all the products at once and beat until you get a thick mixture. If you want a more interesting taste of mayonnaise, add green spices to your taste - dill, parsley, basil, or exotic spices such as nutmeg, turmeric, curry, chili, etc. Excellent mayonnaise is prepared even with horseradish or wasabi, cottage cheese, cheese, etc. Russian mayonnaise is prepared with ¼ tsp. red caviar, ½ tsp. sour cream and chopped dill.

It is possible to prepare milk mayonnaise, which is without eggs. To do this, mix 1 tsp. fresh milk 2 tsp. oil, a pinch of salt and necessarily a pinch of lemon juice. Again, it can be prepared in different variations with the addition of products, vegetables and spices. Light mayonnaise can be obtained by adding to the classic drained yogurt in a ratio of 2 parts mayonnaise, 1 part milk.

Beating the mayonnaise it should be done in metal or porcelain, slightly warmed and with a round bottom and with the help of a wooden spoon. At the very beginning, the oil is added in drops, and then in larger portions. The new amount of oil is completely poured only if the previous one is completely absorbed by the yolks and the mixture is smooth.

If the mayonnaise becomes thin during cooking, add a little oil, beating vigorously. Conversely - if it is very thick, add 1 tablespoon of water just before serving. If you want to stop crossing the mayonnaise, it is good to beat in it 1-2 teaspoons of boiling water before you start adding oil. In case this method is not effective either, beat a new yolk and add it very slowly to the beaten mixture.

Selection and storage of mayonnaise

Mayonnaise is a widespread product that can be found in any store. When choice of mayonnaise you need to buy mayonnaise, which is tightly closed and with a clearly stated expiration date. Mayonnaise must be stored in the refrigerator, and after opening it must be consumed within a few days.

Mayonnaise in cooking

The huge application of mayonnaise in cooking is the reason for its widespread popularity around the world. There is no restaurant or shop where the French sauce is absent. Mayonnaise is widely used as an excellent side dish to burgers, sandwiches, salads and various sauces and marinades to them. Russian salad or potatoes would not be the same if no mayonnaise was added. Mayonnaise is also a main product for the preparation of popular other sauces for meat, fish and dressings. Mayonnaise is an excellent gadget and garnish to vegetables, meats, even fish and fruits. there are many simple options and can be used to turn a variety of meats, fish and salads into something extraordinary.

A good idea for a delicious and flavored mayonnaise is to replace half of the salad oil with walnut oil and add chopped fresh green spices, such as fragrant wormwood, thyme, fresh onions and chervil. Mayonnaise is used as a main sauce, from which derivatives are prepared such as green sauce (addition of parsley and its juice), tartar sauce (with pickles, onions, olives and parsley), mustard sauce, etc. To the standard mayonnaise you can add even 2 hard-boiled and crushed eggs with a little green spices. The taste becomes even denser and more appetizing.

Making cooked mayonnaise sauce is also an interesting idea for any housewife. In a small saucepan put 4 beaten eggs, 3 tbsp. water, 1 tbsp. vinegar and 3 tbsp. oil. Beat the mixture in a water bath on the stove until it thickens, then remove from the heat and continue beating until completely cooled. Then add 2-3 tbsp. whipped yogurt and finely chopped dill, parsley or pickle. In case the mayonnaise sauce crosses, pour 1 tbsp into another bowl. cold water and put a little of the mayonnaise while beating constantly.

Benefits of mayonnaise

General benefits for the human body from kupeshka mayonnaise in practice, it can not be, because of its content. If you prepare the French sauce only from natural and natural products, however, mayonnaise can be useful in many ways, especially when it is high quality. Due to the oil contained in mayonnaise, it is rich in vitamin E, vitamin F and beta carotene. The mustard itself in mayonnaise contains a lot of essential oils, mineral salts and vitamins B1 and PP. B vitamins, vitamin A and lecithin can be found in egg yolk.

Lecithin itself protects the liver from the harmful effects of preservatives, toxins, drugs and alcohol. In addition, it is necessary for the prevention and treatment of diseases associated with impaired nervous system activity. Lecithin has the ability to strengthen memory and help absorb vitamins, especially fat-soluble ones.

The B vitamins it contains quality mayonnaise, are involved in all cellular processes, and vitamin E is needed for normal oxygen uptake. Vitamin A can neutralize free radicals. It is fat-soluble and must be consumed with oil, olive oil, mayonnaise or cream. Lack of vitamin A has a detrimental effect on human health - there are problems with hair and skin.

Harm from mayonnaise

Like most mass foods, mayonnaise is capable of causing great damage to the health of the human body. The problem comes mainly from the excessive use of mayonnaise and its poor quality in its bulk. Mayonnaise is a high-energy product, it contains an extremely high amount of fats, carbohydrates, colors, sweeteners, substitutes and any other additives.

Many studies by specialists and physicians indicate that mayonnaise is one of the most harmful products or they put it in the category of foods that shorten human life. Egg yolk itself can be an allergen. Eating mayonnaise is not recommended if you have increased stomach acidity, allergy to acetic acid and eggs. It is not good to give mayonnaise also to children under five years of age. Excessive use of salt lowers blood pressure, disturbs the balance of salts in the body and is a prerequisite for the accumulation of toxins.