What is mayonnaise?

mayonnaise is a spice made of acid emulsion and protein, specifically vinegar (or lemon juice) and egg yolks. While mayonnaise is often referred to as a bandage, it is really intended for "dressing" sandwiches and not leaf salads. This differs from a standard dressing of salad, which is usually made of a combination of vinegar and oil, such as olive or vegetable oil. Mayonnaise, however, can be added to other types of salads to lend creaminess such as salads made of tuna, crab or pasta. Creating emulsion, also known as a colloid, requires a two -stage process. First, one component must be added gradually to the other using permanent mixing. Second, the presence of the emulsifier is required. In the case of mayonnaise comes from lecithin contained in egg yolks.

The mayonnaise is a culinary C's chef, which served under Duc de Richelieu in the 18th century. The chef decided to prepare a special feast to celebrate DUC victory over British troops in Port Mahon. One particularThe food was to be made of cream and eggs. However, after finding the cream, the chef used olive oil instead. The result, named Mahonnaise , recalls the successful military campaign DUC, eventually became modern enthusiasts known as simply Mayo .

mayonnaise is produced on a commercial scale and can be found in any grocery store. However, many chefs prefer a fresh taste and texture of homemade mayonnaise. Creating mayonnaise from zero requires a little practice, as getting a mixture for complete emulsification can be complicated. However, the use of a blender or kitchen robot makes this task much easier. It should be noted that they are used raw from eggs, it is very important to use fresh eggs to reduce the risk of salmonella contamination. In addition, the unused parts should be cooled immediately and consumed within three days.

mayonnaise purchased in the store, on the other side, may bI have stored in the refrigerator up to six months after opening. There are also several standards that regulate the production of mayonnaise and separate it from other common spices. For example, a product marked as "real mayonnaise" should contain 65 percent of oil according to weight and use only eggs as an emulsifier. The exception is a version of mayonnaise without fat or fat -free, which as an emulsifier usually contains a modified food starch.