Mayonnaise for us today has become almost the most popular product, along with soy and balsamic sauce, ketchups, or mustard. The current mayonnaise is made from several mixed between self products:
- Vegetable oil
- Eggs
- Mustard
- Lemon juice or vinegar
- Salt
- Sugar
Manufacturing technology consists in whipping an egg yolk. with the gradual addition of olive or sunflower oil. However, when this famous product just started appearing, its recipe and composition was not at all like that.
Mayonnaise took its name from the city of Mahon, the capital of the island Menorca in the Mediterranean.
History of creation
In 1757, an English attack on the island surrounded him. the french army. The siege of the French began a shortage of food, but there were many turkey eggs and olive oil. Cooks I had to cook omelets and fried eggs, as well as other egg dishes. And then the Duke of Richelieu, who was the island’s commander in chief French, ordered the cooks to invent something special. Then one of them tried to beat eggs with butter and spices. It turned out a sauce that tasted like Richelieu. And after the siege was lifted, a simple composition reached France itself. Received wide popularity and they began to make it, calling it mayonnaise sauce.
There is another, but unproven variation in the appearance of the recipe. AT 1782, in the same Mahon, on the orders of the Duke Louis de Crillon, the cooks received orders to prepare a new and unusual taste, according to the occasion of the defeat of the Spaniards. Using olive oil, fresh eggs, salt, pepper and lemon juice cooks received sauce, which became a decoration on the table. But this option is more commonplace and not so episodic.
Although there are well-founded suggestions that the “mayonnaise sauce” originates from the earliest times. Butter with eggs in these parts were all the time. And it’s hard to believe that before arriving at French island none of the locals tried to mix them between themselves.
For example, even before the appearance of mayonnaise, Spain has long been known garlic-butter sauce “Ali-oli” about which he wrote more Publius Virgil. It was made by mixing eggs, vegetable butter and garlic. Nowadays, this sauce is called “aoli” and despite the outward similarity with modern mayonnaise is completely different. Due to the fact that mayonnaise does not include flour, it has second name – Noble sauce.
According to established traditions, it includes:
- egg yolk,
- sunflower or other vegetable oil,
- lemon juice,
- salt and optional spices and sugar.
Mustard is also added to the Provencal brand.
But products are only half the battle. No less important technology in making this sauce. Original homemade mayonnaise beat manually without the help of mixers so that it does not form air bubbles. To make it at home you Such products are suitable:
Olive oil. Preferably cold pressed. By experimenting with different varieties (and there are many) choose the one that suits your taste priorities. Not forget that first-class mayonnaise can only be made from quality oil. Defining it is not difficult. Leave the oil bottle in the refrigerator. Real olive high-quality oil will thicken first, then it will cloud and whiten. BUT after returning to normal temperature will restore its consistency. In low-quality oil, sediment may form in the form white flakes, or it will thicken long enough. Such an oil could be diluted during production, or squeezed from waste, or maybe just a fake. Do not buy such oil. Hardly get high-quality mayonnaise.
The eggs. You need to choose the freshest, with a bright and saturated yolk. Suitable eggs are chicken, quail, turkey. Because add them to raw, do not add duck, or goose. They are unsuitable for mayonnaise at all. Next, carefully breaking the egg, you need to separate the protein from the yolk, after making sure of its freshness and suitability.
Lemon juices. Bright acidity, so necessary for mayonnaise spicy taste. Fresh juice is the best option. Allowed as a substitute, the use of vinegar. But it’s on accustomed to the vinegar taste and smell of the average man. Using vinegar, get a completely different mayonnaise. And vinegar is enough harmful product. For real homemade mayonnaise, it is recommended gradual substitution of vinegar with lemon juice.
Sugar. It needs a little bit, just emphasize the gamut. Icing sugar is sometimes used. For people with sugar diabetes, an alternative would be replacing sugar with fructose. AT some author’s recipes, for individual dishes, to emphasize taste, dry frayed in a mortar is allowed fruits.
Salt. It is better to use fine salt like “Extra”. Need her just a little bit. Although salt is added relative to taste, try do not overload. The same goes for spices. Add them moderately if you want to experiment with taste and aroma. Although there are no spices in classic mayonnaise. Relate to cooking scrupulously and with a sense of proportion. From spices and spices which can be added to the sauce, use spicy basil herbs, dill and tarragon. Lemon zest, ground pepper for pungency. WITH pepper should be especially careful, it is very important not to pepper. The sharpness in this sauce should not be a priority.
Mustard. It is added only to “Provence”.
Proportions for self-made mayonnaise approximate. If you want it to be thick and full, add more eggs. But remember that such a sauce will remain completely not for long and only in a cold place. When adding more the amount of oil, the shelf life can be extended, but not substantially. So try to cook it a bit to serve. fresh.
Proportions
70–85% of vegetable oil contains 10–20% egg yolks, 6–5% lemon juice, 2-3% icing sugar, 1-2% salt. And 5-6% mustard, with provided that you are preparing provence. No more auxiliary there are no ingredients in homemade mayonnaise. In the store (factory) mayonnaise can sometimes be read on the package what it contains soda, milk or other components. Making homemade mayonnaise of these products, you will understand that the same for these sauces there will be only a name. Different recipes appeared for a reason. Initially, factory mayonnaise was slightly different in its recipe. and was pretty high quality. Although he had some inconsistencies.
For example, here is the composition of 1950 mayonnaise products. Times of excellent quality and delicious and nutritious foods nutrition.
- Refined Oil – 68%
- Egg Yolks – 10%
- Mustard – 6.7%
- Sugar – 2.3%
- 5% Vinegar – 11%
- Salt, spices – 2%
The presence of vinegar can be explained by the fact that it is also a preservative. Therefore, it was added to increase the shelf life. Overall color such a sauce was not yellowish, but white. And the taste was slightly pungent and vinegar. The first mayonnaise in the USSR, made in 1936. It was the highest quality “Provence”, a classic mayonnaise with mustard. Later, he joined the “spring” variety with dill and “southern” variety with tomato paste, odorous horseradish and cucumber for cooking vegetable salads. To satisfy everyone, vskoe Mayonnaise appeared for people with diabetes.
Over the past 30 years, the chemical industry has stepped far forward. This is especially seen in the food industry. WITH the appearance of many products of “glutamate sodium” and others flavor enhancers, manufacturers have gone down the road. Did not stay aside and producers of mayonnaise and sauces. Once the most a product popular in Russia, has become more affordable, but has lost its former quality.
In the composition, you can often see that the oil is replaced by water, eggs powder, and mustard with identical natural flavorings. Butter, which in its pure form exfoliates from water, whipped with powerful mixers. And fix the resulting incomprehensible mass of emulsifiers, stabilizers with preservatives and flavorings. As a result we we have snow-white mayonnaise, with a low content natural oils and many chemical additives. Such sauces can have any possible taste shades and odors. About the benefits there is no need to speak of such mixes. Yes, and about 20% of mayonnaise, penetrating the market, made in a handicraft way, easier saying fake. Classic, natural mayonnaise, invented in the XVIII century, emphasized the piquancy of the dish, and did not dominate other tastes. For its preparation was not required special equipment, or a lot of time. Patience and consistency were the main components. Original the French recipe of the 57th year did not reach our days, or was not recorded anywhere. Nowadays, chefs and creators of the “mayonnaise sauce” experimenting with components, getting variety and originality of tastes.
