Mayonnaise amps up the flavor of just about anything. Read up on all you need to know about this incredibly versatile and delicious classic condiment.
- ...contains healthy fat. Since mayonnaise is made from oil and egg yolks, its fat is composed mainly of "good" unsaturated fatty acids.
- ...is extremely caloric. Although mayonnaise contains mainly healthy fats, it should still be eaten in moderation, as it is very high in calories. A quick way to take down the calorie count a bit is by substituting a full portion of mayonnaise with some low-fat yogurt.
- ...should be made using only the freshest ingredients. If you’re making your own mayonnaise at home, make sure to use very fresh eggs, otherwise the sauce could contain salmonella.
- ...is an extremely fatty food. Traditional mayonnaise contains at least 79 percent fat. However low-fat variations are available which clock in at around 50 percent fat.
What You Should Know About Mayonnaise
Mayonaisse has been an indispensable condiment in the American diet for years, and a staple of classic dishes from potato and pasta salads to hamburgers.
The basic mayonnaise recipe has been the same for centuries: simply mix egg yolk with salt, pepper and a little water, lemon juice or vinegar and then beat in oil drop by drop until the right consistency is achieved.
Homemade mayonnaise tastes best to many people, however can be tricky to master for the inexperienced. Since it uses raw egg yolks, homemade mayonnaise also runs the risk of being infected with salmonella. Therefore store-bought mayonnaise is the best option for most people, as it tastes delicious, doesn't carry a risk of salmonella-contamination and spoils much less quickly then homemade varieties.
Mayonnaise is said to have originated in Menorca, an island off the coast of Spain. From there, the Duke of Richelieu is said to have brought it to France as a culinary souvenir, where it quickly became a diet staple.
Our Favorite Recipes With Mayonnaise
Find all our mayonnaise recipes here.
How Healthy is Mayonnaise?
Unfortunately, it can hardly be denied that the classically produced mayonnaise made from egg yolk and vegetable oil is bursting with cholesterol and fat. Mayonnaise should definitely be considered more of a treat, and not consumed on a regular basis, especially for those with high cholesterol levels or who are watching their weight.
|MAYONNAISE NUTRITIONAL INFO (100 g)|
Shopping and Cooking Tips
Mayonnaise is available in various variations in every supermarket or discount store. In the health food store you can also find mayonnaise made from organic eggs, or vegan varieties made without eggs. Inexpensive mayonnaise doesn't necessarily taste better than expensive varieties-- it's best to try out different kinds to discover your favorite.
If you're watching your figure, look out for light variations of mayonnaise, which contain up to 60 percent less fat.
Freshly prepared mayonnaise made from egg yolk and oil must be chilled well and consumed on the same day. You can keep homemade mayonnaise from ready-made ingredients in the refrigerator for a day, but it can be kept unopened for up to several months if kept in a cool place. Once opened, it should be consumed within about a week.
If you want to make your own mayonnaise, take the eggs out of the fridge in time for them to reach room temperature. As only the yolk is needed, you have to separate the eggs before preparation.
What To Make With Mayonnaise
The basic recipe for a classic mayonnaise is simple: For a 250 grams serving, beat two very fresh egg yolks with a teaspoon of mustard (medium hot or hot). Then add 50 millilitres of vegetable oil such as olive oil drop by drop, beating constantly, until you have an emulsion, i.e. a smooth cream. Then gradually add 200 millilitres of vegetable oil in a thin stream, beating constantly. If you add the oil too quickly instead of patiently working it in in a thin stream, the mayonnaise will curdle quickly. Finally, season with salt, pepper and possibly some lemon juice. It is important that all ingredients are at room temperature.