Rumor says: «There is no such food that you could not eat with mayonnaise» — but do we really need such a «universal lubricant»?
We deal with this issue.
Mayonnaise — Emulsion sauce made in a cold way. In fact, the mayonnaise turns out to be thickened with vegetable oil, while the eggs (raw or boiled yolks, whole eggs) and soy lecithin for vegetarian mayonnaise, tofu, etc. can act as a thickener.
A common place for all sauces such as mayonnaise is the highest calorie content — about 700 kcal / 100 g (about 0.8 cups of vegetable oil are contained in a glass of mayonnaise), a combination of oil and vinegar and a thick consistency.
Russia is not the main lover of mayonnaise — Latin America and the United States overtake our country in mayonnaise consumption. After mayonnaise became a cheap and affordable product of mass production, they began to add it to those dishes where it had not been previously used and where its use was not justified. Latin American dishes of legumes with mayonnaise instead of traditional vegetable sauces; Japanese sushi, rolls and tempura with mayonnaise inside and outside; our notorious «meat in French», baked under a layer of mayonnaise; Italian lasagna with mayonnaise instead of bechamel sauce; Mayonnaise in Ukrainian borsch instead of sour cream, mayonnaise as a sauce for french fries — all of these abuses have created mayonnaise with a disrepute «product of the lazy mistress».
But is it worth refusing mayonnaise at all?
Do not warm!
Vegetable salads, classic mayonnaise salads with meat and fish (Olivier, herring under a fur coat), various meat and fish sauces, including French remoulade sauces (mayonnaise base with pickled vegetables, spicy herbs and spices) and tartar (mayonnaise base with marinated onions and pickled cucumbers), Spanish aioli sauce, containing a lot of garlic, snacks (egg under mayonnaise) — this is the area of proper application of mayonnaise.
Any baking of products with mayonnaise contradicts the very idea of this sauce — when heated, the delicate structure collapses, and in the finished dish it makes almost scrambled eggs with oil and vinegar.
Mayonnaise is not suitable for filling the second course — it is brewed in the hot, spoils its appearance and taste.
Perhaps the most important issue related to mayonnaise is the good quality of the industrial product. It should be stored for a long time, so it contains chemical components that prevent the oxidation of fats, as well as preservatives. To reduce the cost, manufacturers often add dry milk to mayonnaise, thickeners — carrageenan, modified starch, and food phosphates.
Thus, the purchase of mayonnaise may be far from the product that we expect to buy. It is best to do it yourself, since it is absolutely not difficult. A glass of vegetable oil, an egg, a little mustard, salt, sugar and vinegar can be found in any kitchen, and you can mix the mayonnaise in an immersion blender in 5 minutes.
So you can be sure that it contains only high quality ingredients and is absolutely fresh.
Of course, there are also industrially cooked mayonnaises made “like at home”, but there are not so many of them on the market.
The big advantage of homemade mayonnaise is the possibility of adding products that are especially popular with homemade (aromatic oils — sunflower, sesame; greens, essential oils of dill and cumin, chili oil, etc.), the ability to remove allergic ingredients and adjust the content of vinegar and mustard.
In addition, homemade mayonnaise can be made thicker (adding oil) and thinner.
It is important that any mayonnaise is practically pure vegetable oil.
Abuse leads to weight gain and digestive problems.
But moderate use of high-quality mayonnaise allows you to get more beneficial unsaturated fatty acids.
Evgeny Kulikov, a biochemist and virologist, a senior researcher at the Institute of Microbiology of the Russian Academy of Sciences, a great culinary amateur, now leads a column on culinary myths in Gastronom magazine.
Of course, with their exposure.
Or with confirmation — as it happens.