Mayonnaise is Features of the sauce, useful properties, composition and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mayonnaise is a popular cold sauce invented by European chefs. It is made from vegetable oil, egg yolks, mustard, table vinegar or lemon juice. To enhance the taste and aroma, sugar, s alt and various spices are usually added to it. Today's publication will tell you how mayonnaise is useful and how to make it in your own kitchen.

Historical background

Mayonnaise is an integral part of many dishes. It is added to French-style meats, salads, cold appetizers and barbecue marinades. Therefore, many will be interested in how this popular sauce appeared. According to one version, we owe its appearance to the Duke of Mahon, Louis de Crillon. It is believed that it was he who came up with the idea to arrange a feast in honor of the defeat of the British, at which dishes were served seasoned with delicious sauce made according to old French technology.

According to another, no less plausible version, mayonnaise appeared thanks to the Duke of Richelieu,commander of the troops that resisted the onslaught of the British army. The famous marshal was tired of what the cooks were preparing, and he ordered to come up with something new. Since the court cook had only eggs, butter, s alt and various spices at his disposal, he managed to make a delicious sauce named after the city for which the battle was fought.

Be that as it may, today this product is very popular among housewives from all over the world. Many delicious and satisfying dishes are prepared from it, including potatoes with mayonnaise in the oven.

Composition

This sauce contains high concentrations of fats, proteins and carbohydrates. It has a not too thick, but not very liquid consistency. And its color varies from almost white to yellowish-cream. It depends on the presence of mustard and coloring seasonings. The classic sauce contains egg yolks, vegetable oil, lemon juice (or vinegar), pepper, sugar and s alt.

Since mayonnaise is a natural sauce, it should not contain any extraneous additives. But some manufacturers are using preservatives, emulsifiers and flavor enhancers in the pursuit of profit and in the struggle to extend the shelf life of their products.

Benefits and harms

Quality mayonnaise is an excellent source of essential fatty acids that ensure the smooth functioning of the body. In addition, the components contained in it are rich in lecithin and B vitamins, which contribute to the normalization of the nervous system and prevent the development of stress. Regular use of homemade saucehas a beneficial effect on the liver, improves visual acuity and improves the condition of the skin and hair.

Industrial mayonnaise is a product that contains preservatives, emulsifiers and other food additives that do not benefit the human body. It is considered a source of bad cholesterol and may not be safe for those who suffer from obesity and diseases of the gastrointestinal tract.

Classic mayonnaise

This is one of the simplest and most popular recipes for the famous French sauce. The mayonnaise made according to it has an impeccable taste and will be a great addition to any salad. Its only drawback is considered to be a short shelf life, not exceeding three days. To make it at home you will need:

• 250g deodorized vegetable oil.
• 2 tsp mustard.
• 1 tsp fine sugar.
• ½ tsp kitchen s alt.
• 2 raw egg yolks.
• Lemon juice and spices (to taste).

This delicious mayonnaise is prepared very simply and quickly. First, yolks, s alt, sugar, mustard and spices are combined in a deep bowl. All this is intensively processed with a blender, gradually pouring vegetable oil. At the final stage, the sauce is supplemented with lemon juice and whipped again. Keep it in the refrigerator for no more than three days.

With quail eggs

Fans of traditional French cuisine can be advisedpay attention to another interesting mayonnaise recipe. At home, in a blender, you can make a thick sauce that is in no way inferior to store-bought counterparts. For this you will need:

• 150 ml sunflower oil.
• 6 fresh quail eggs.
• 1 tbsp l. natural lemon juice.
• ½ tsp each mustard, fine sugar and s alt.
• Greens and ground pepper.

First, in a deep bowl, combine with sugar and mustard. The resulting mixture is supplemented with a pinch of black pepper and processed with a blender. Literally a minute later, vegetable oil is gradually poured into the future sauce. When it thickens, it is combined with lemon juice, whipped again and sprinkled with herbs.

With milk

Those who love unusual sauces will surely appreciate the recipe below. Without mayonnaise, it is impossible to prepare such popular salads as Olivier or Stolichny. Therefore, any housewife should know how to make it in her own kitchen. To create one of the options for such a sauce, you will need:

• 150ml 2.5% milk.
• 300 ml sunflower oil.
• 1 tbsp l. natural lemon juice.
• 3 tsp mustard.
• Sugar and s alt (to taste).

To begin with, the milk is heated to room temperature, combined with vegetable oil and carefully processed with a blender. The resulting emulsion is supplemented with mustard, lemon juice, sugar and s alt, and then re-whipped and put in the refrigerator.

With garlic

This simple mayonnaise has a savory, moderately spicy flavor andpleasant aroma. It is not suitable for dressing classic salads, but it will be a good addition to non-traditional snacks. To prepare it, you will need:

• 350ml deodorized oil.
• 2 raw yolks.
• 2 tsp natural lemon juice.
• ½ tsp powdered mustard.
• 3 garlic cloves.
• S alt and a mixture of ground peppers.

Peeled garlic is cut into thick plates and fried in a small amount of vegetable oil. Then it is transferred to a bowl and left to cool. Once it has cooled, it is sent to the blender tank, which already contains egg yolks, and beaten vigorously. The resulting mass is supplemented with mustard powder and lemon juice. All this is s alted, peppered and whipped again, gradually adding the remaining oil. The finished sauce is stored in the refrigerator and served with meat, poultry or toasted bread.

With citric acid

This homemade mayonnaise, the step-by-step preparation of which will be described below, is equally well combined with salads, meat or dumplings. To make it yourself, you will need:

• 2 yolks.
• 150ml filtered water.
• 350ml deodorized oil.
• ½ tsp citric acid.
• 1 tsp fine sugar.
• 1 tsp mild mustard.
• ½ tsp kitchen s alt.

Step number 1. Pre-boiled and slightly cooled water is combined with lemonacid and put aside.

Step number 2. Yolks are supplemented with mustard, sugar and s alt, and then intensively processed with a blender.

Step 3. Gradually pour deodorized oil into the resulting homogeneous mass and continue whisking until it stops stratifying.

Step number 4. Almost ready mayonnaise is combined with a solution of citric acid and processed again with a blender.

With vinegar

For those who do not like store-bought sauces, we advise you to pay attention to another original mayonnaise recipe. The step-by-step process of its preparation will be described a little later, but now we will find out what is needed for this. In this case, you will need:

• Egg.
• 160ml deodorized oil.
• ½ tsp fine sugar.
• 1 tbsp l. 9% table vinegar.
• ½ tsp kitchen s alt.

Step number 1. In a deep clean container, combine the egg, sugar, vegetable oil and vinegar.

Step number 2. All this is s alted and intensively processed with a blender until a homogeneous thick mass is obtained.

Ready mayonnaise is transferred to a glass jar and put away for storage. Use it for dressing salads and other culinary needs.

With beans

This interesting sauce contains neither milk nor eggs. Therefore, even those who fast or follow the basic principles of vegetarianism will not refuse it. To make mayonnaise at home (a step-by-step description of the process will be posted just below) youyou will need:

• 125 g kidney beans (canned).
• 160ml deodorized oil.
• 1 tsp natural lemon juice.
• 1.5 tsp fine sugar.
• 0.7 tsp mustard.
• 1 tsp kitchen s alt.

Step 1. Excess liquid is drained from the beans, and the beans themselves are transferred to the blender bowl.

Step 2. Sugar, citrus juice, mustard and vegetable oil are also sent there.

Step 3. All this is s alted and intensively whipped until a homogeneous porridge-like mass is obtained.

Ready-made mayonnaise is stored in the refrigerator, in a glass hermetically sealed container.

With flour

This interesting meatless sauce has a pleasant taste and will be a great addition to all kinds of salads. It turns out no worse than classic mayonnaise made with milk or eggs, and is suitable for a vegetarian menu. To prepare it, you will need:

• 100 g white wheat flour.
• 100ml filtered water.
• 25ml lemon juice.
• 3 tbsp. l. deodorized oil.
• 1 tsp each fine sugar and s alt.

Flour is diluted with water, stirred until lumps disappear, boiled until thickened and cooled. The cooled mass is supplemented with sugar, s alt and vegetable oil, and then intensively processed with a whisk. Ready mayonnaise is acidified with lemon juice, whipped again and stored in the refrigerator.

With sour cream

This natural low-calorie mayonnaise can be included in the menu of those who want to get rid of a couple of extra pounds. It has a relatively low energy value and excellent taste characteristics. To make it at home you will need:

• 200 g fat-free sour cream.
• 15g mustard.
• 70ml deodorized oil.
• 1 tsp 9% table vinegar.
• 1 tbsp l. natural lemon juice.
• S alt and spices.

Sour cream is combined with lemon juice and processed with a whisk. The resulting mass is supplemented with s alt, seasonings and vinegar, and then beaten again, gradually adding vegetable oil. Ready mayonnaise is stored in a glass hermetically sealed jar and used as a salad dressing.

With soy milk

This French sauce has an extremely simple composition, and the process of its preparation takes no more than fifteen minutes. To make your own mayonnaise, you will need:

• 60 ml soy milk.
• 50ml deodorized oil.
• 2 tbsp. l. table vinegar.
• ½ tsp mustard.
• Garlic, s alt and spices.

You can beat such mayonnaise with a mixer and a regular whisk. True, in the second case, you will have to make some efforts and spend a little more time. Mustard and seasonings are combined in a deep clean container. All this is supplemented with peeled garlic and s alt, and then mixed until smooth. Soy milk, table vinegar and vegetable oil are added to the resulting porridge-like mass. Almost ready mayonnaiseprocess with a whisk until it stops spreading. Then it is transferred to a glass jar, covered with a tight lid and sent to the refrigerator.