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There are different stories about how to make mayonnaise in the first place. Many experts believe that in 1756, this sauce was first prepared as a combination of oil and egg yolk. Evidence suggests that this sauce was first made in France. Others believe that this sauce is the same mixture that was prepared in ancient Rome from a mixture of egg and olive oil and is produced and offered in this way these days.
Mayonnaise from the factory to the restaurant!
In fact, the production of this sauce dates back to 1910, when a German immigrant in New York named \”Nina Hellmann\” made a sauce to sell more sandwiches in her husband’s shop and used it instead of butter in her sandwiches. Gradually, by diversifying the taste of his sauces, he was able to build a factory in 1912 to produce this sauce and named it Best Food. Mayonnaise is a high-concentration creamy sauce consisting of ingredients such as lemon juice, vinegar, oil, scrambled egg yolks, and spices. This sauce is used as a delicious and lovely seasoning for a variety of salads and dishes. Do not forget that sauces available in stores and supermarkets, if stored in the refrigerator, usually stay healthy for about six months and should be consumed immediately. According to World Health Organization and US law, the amount of oil used in mayonnaise, except for low-fat and diet models, must contain at least 65% of the oil in its specified weight. Then join us to tell you what ingredients mayonnaise is made of and where to use it.
Mayonnaise is an emulsion:
Mayonnaise is an emulsion. An emulsion is a mixture of two liquids that cannot combine naturally, and to combine them we need a substance called an emulsifier. Otherwise the two liquids remain separate. In the composition of mayonnaise, egg yolk is used as an emulsifier. This sauce is a stable emulsion of a combination of vinegar or lemon juice with oil. Emulsions hold the mixture in place and prevent it from mixing with each other. Mustard, eggs and gelatin are commonly used emulsions. Egg yolk contains a substance called lecithin, which is a fat emulsifier.
Applications of mayonnaise:
Mayonnaise can be used as a base for other sauces such as thousand island sauce, tartar and salad dressing. For example, another classic emulsion sauce is Dutch sauce. Ingredients of this sauce include egg yolk, butter and lemon juice or vinegar. It is cream in color and can be thin or thick. Its ingredients may vary from place to place. Russian sauce is made from a mixture of tomato sauce and mayonnaise. Thousand Island Sauce is made by mixing Russian salad dressing with a variety of vegetables and pickles and is used as a salad dressing. There is a variety of sauces and other condiments all over the world according to the taste of the people of that country. In France, for example, mustard sauce is widely used, while in Spain olive oil is always used as a main condiment.
How to prepare mayonnaise:
Mayonnaise is made by combining egg yolk with lemon juice or vinegar. As an emulsifier, the egg blends the ingredients together perfectly and prevents them from separating.
After combining lemon juice or vinegar with egg yolk, oil is the next ingredient that is added drop by drop to the mixture. Then we have to stir the mixture. Note that the oil should never be added too quickly or insufficiently to the mixture. Also, you should not stir the resulting mixture quickly, as these two liquids avoid emulsion composition. Oil can only be added quickly when the resulting mixture begins to thicken.
Then add the spices to the oil. For variety, you can combine vinegar with small sprigs of French tarragon and oil with garlic and add to the sauce. It should be noted that the nutritional value may vary depending on the ingredients.
Once prepared, you can store it in the refrigerator for three to four days. It is important to note that homemade mayonnaise is fatter and less durable. Homemade mayonnaise is about 75% fat, while factory-made mayonnaise is 65 to 70% fat. In the preparation of factory mayonnaise, water is usually used instead of part of the egg yolk consumed.
Finally, consume mayonnaise only cold. Mayonnaise can be used with a variety of sandwiches or with French fries. The French also use mayonnaise with boiled eggs, cold chicken and many other foods.
Nutritional value of mayonnaise:
| One tablespoon of fatty mayonnaise equals 13 grams | |
| 90 | Calories |
| 1.5 g | Saturated fat |
| 5 g | Trans fat |
| 10 g | Total fat |
| 90 mg | sodium |
| 5 mg | Cholesterol |
| One tablespoon of lean mayonnaise equals 16 grams | |
| 11 | Calories |
| 0.1 g | Saturated fat |
| 0.4 g | Total fat |
| 120 mg | sodium |
| 2 mg | Cholesterol |
| 2 g | Total carbohydrates |
| 0.3 g | Fiber |
| 1.1 g | Sugar Loaf |
| One tablespoon of mayonnaise olive oil equals 13 grams per 15 mg | |
| 100 kcal | Calories |
| 1 g | Saturated fat |
| 3.5 g | Unsaturated fat |
| 85 mg | sodium |
| 5 mg | Cholesterol |
| 0.2 g | Protein |
According to the table above, if you choose low-fat mayonnaise with olive oil, the calorie content will be 65 calories instead of 100. These tables show that the amount of calories in sauces will vary depending on how they are prepared. So before choosing different types of mayonnaise, check its food content and choose the best one. As it is a rich source of calories and fat, nutritionists always recommend its balanced use. Excessive consumption, like overeating, can lead to weight gain, obesity, and eventually cardiovascular disease.
Meta description: There are different stories about how to make mayonnaise in the first place. Many experts believe that in 1756, this sauce was first prepared as a combination of oil and egg yolk.
