MAYONNAISE

 

 

Mayonnaise is a base for many other chilled sauces and salad dressings. Basically Mayonnaise is an emulsion of oil, egg yolk and either vinegar or lemon juice, with other herbs and spices. Lecithin in the egg yolk is the emulsifier. It forms a thick creamy texture. Other common ingredients used in mayonnaise are mustard powder and olive oil.

 

A number of other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used, it is also an emulsifier. In 1756, mayonnaise was invented in France by Duke de Richelieu's chief. In 1905, the first ready-made mayonnaise was sold at Richard Hellman's New York deli. In 1912, mayonnaise was mass marketed and called "Hellman's Blue Ribbon Mayonnaise." Some say that a mayonnaise-like mixture of olive oil and egg can be traced back to Roman times, or even to early Egyptian culture. However, mayonnaise as we know it seems to have been developed in France.

 

The French Larousse Gastronomique 1961 suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg." The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques.

 

Mayonnaise can be made at home with a mortar and pestle, whisk or fork, or with the help of an electric mixer, or an electric blender. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it.

 

Additionally add a bit of black pepper and mustard powder to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. It is a process that requires watching; if the liquid starts to separate or curdles then it simply requires starting again with an egg yolk, whisk it, slowly add the cur-deled while whisking, and it will emulsify to be mayonnaise.

 

Use only the salad oil, olive oil or corn oil. Remember it is essential to beat the mayonnaise using a whisk while adding the olive oil a little, (e.g. a teaspoon) at a time, then it is possible to add the oil more quickly while briskly whisking to incorporate the oil into the emulsion. If there are two people in the kitchen, one person can slowly pour the oil while the other does the whisking. Herbs and spices can be added at any stage. Mayonnaise is commonly served in a sandwich, or with salad such as potato salad or tuna salad. Since homemade mayonnaise is uncooked, be sure to use the freshest eggs possible, and ones that you are reasonably sure are free from salmonella.

 

Homemade mayonnaise will last three to four days in the refrigerator. Mayonnaise has got few nutritional benefits and is a natural source of vitamin E, which is considered to be highly beneficial for postmenopausal women, as it protects them from strokes.  Mayonnaise is also known to reduce the risk of heart diseases in women. Most mayonnaise recipes are prepared from omega-3 fatty acids, people consuming mayonnaise are said to show reduced sudden deaths, resulting from heart attacks. Researches indicate mayonnaise to be highly useful in successfully treating depression, arthritis and colon inflammation.

Recipe: Mayonnaise

Summary: All time favourite dipping for any kind of bread/salads. recipe by tamrapalli

Cooking time (duration): 25

Number of servings (yield): 4

Meal type: snack

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Vahchef.