Mayonnaise
lemon juice | |
Mayonnaise (
Mayonnaise is an
Commercial eggless imitations are made for those who avoid
History
This section possibly contains original research. (April 2021) |
Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.[6][7][8] Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca.[9]
According to
Mayonnaise sauce may have its origins in the ancient
Remoulade sauce was known for a long time and there were hot and cold versions of it. In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched vinaigrette.[citation needed]
In the early 18th century, Vincent La Chapelle had the idea of incorporating "velouté", based on roux, a mixture of flour and fat, to bind it. In 1742, François Marin published in the Suite des Dons de Comus a recipe called "beurre de Provence" which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. This recipe is also close to the aioli, the egg yolk appearing later.
In 1750, Francesc Roger Gomila, a
On April 18, 1756, the
Another version is
In 1806,
It is only in 1815 that Antonin Carême mentions a cold "magnonaise" emulsified with egg yolk. The word "mayonnaise" is attested in English in 1815.[26]
.Etymology
The origin of the name mayonnaise is unclear, though some records indicate its introduction to the early 1800s,[citation needed] with numerous suggested, sometimes contradictory suggestions.[citation needed]
A common theory is that it is named for
Another hypothesis is based, according to Marie-Antoine Carême, a famous contemporary French chef, on a derivative of magnonaise (from the verb magner, or manier) or, according to Prosper Montagné, of moyeunaise (or moyennaise), based on moyeu(x) (or moyen) which means 'egg yolk', in Old French. It has also been suggested that the word be linked to the old verb mailler, meaning 'to beat'.[36]
A more controversial hypothesis, put forward by the linguist and historian Nicolas Lepreux, suggests that mayonnaise originated in the Mayenne region, and that the "e" would have changed into an "o" over time: the apocryphal story tells that the Duke of Mayenne, on the day before the Battle of Arques, overindulged on chickens seasoned with a remarkable sauce, so that the next day he fell off his horse and lost the battle.[citation needed]
Preparation
Recipes for mayonnaise date to the early nineteenth century. In 1815, Louis Eustache Ude wrote:
No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.[38]
In an 1820 work, Viard describes something like the more familiar emulsified version:
This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.[39]
In February 1856 the Huddersfield Chronicle and West Yorkshire Advertiser published a recipe for homemade mayonnaise in a segment entitled "The Housewife's Corner." This recipe included six egg yolks, half a bottle of olive oil (volume not otherwise defined) and one-half teaspoon of vinegar. The serving suggestion was to pour this over roast chicken or turkey, with garnish of lettuce and hard eggs.[1]
Modern mayonnaise can be made by hand with a
For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.[45] As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.[46]
Imitations
Miracle Whip was developed as a less expensive imitation of mayonnaise.[47] Because it does not meet the legal definition of mayonnaise, it is marketed as salad dressing.[48]
Egg-free imitations of mayonnaise are available for vegans and others who avoid eggs or cholesterol, or who have egg allergies. In the U.S., these imitations cannot be labelled as "mayonnaise" because the definition of mayonnaise requires egg.[49][50] Egg-free imitations generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.[51] Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.[52][53][54]
Uses
Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and
Chile
Chile is the world's third major per capita consumer of mayonnaise and first in Latin America.[56] Commercial mayonnaise became widely accessible in the 1980s.[56] It is a common topping for completos.[citation needed]
Europe
Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that mayonnaise should contain at least 70% oil and 5% liquid egg yolk. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4.
Japan
Japanese mayonnaise is typically made with
Russia
Mayonnaise is very popular in Russia, where it is made with sunflower oil and soybean oil. A 2004 study showed that Russia is the only market in Europe where more mayonnaise than ketchup is sold. It is used as a sauce in the most popular salads in Russia, such as Olivier salad (also known as Russian salad), dressed herring, and many others. Leading brands are Calvé (marketed by Unilever) and Sloboda (marketed by Efko).[67]
United States
Commercial mayonnaise marketed in jars originated in
Nutritional information
A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, typically soybean, rapeseed, sunflower, or corn oil,[71] depending on region of production, but, in specialty products, sometimes olive or avocado oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.[45] Mayonnaise is prepared using several methods, but on average it contains around 700 kilocalories (2,900 kJ) per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.[72]
The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low
Salmonella
Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.[74] Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In 1984 in the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.[75][76] In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.[77] Some brands use pasteurized eggs which would reduce this risk factor.[78]
See also
- List of mayonnaises
- Fritessaus
- Joppiesaus
- List of common dips
- List of condiments
- List of sauces
- Salad cream
- Peri-peri, added to mayo to make perinaise
References
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Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates.
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External links
- Science Channel's The Making Series: #2 Making of Mayonnaise Archived 15 March 2013 at the Wayback Machine (video in Japanese)
- NPR's Report on the 250th Birthday of Mayonnaise and its history