Mayonnaise has long been firmly established in the list as the most loved and the most dangerous health products. Increasingly heard allegations that the sauce, put up for retail shelves - the achievement of most of the chemical industry than food, because even the Standard permits the use in its manufacture many artificial additives. While homemade mayonnaise - a natural product, besides preparing it pretty quickly.

And during the war, and at the feast

Versions of the origin of the sauce, known as "mayonnaise", there are several. One of them says that the first time he had been prepared in the XVIII century, the British besieged the French city of Mayon. Garrison cooks, having a very limited number of products (a turkey eggs, lemons but olive oil), prepared additives, which even ordinary bread became amazingly delicious.

Another story tells that the cause of the mayonnaise was not the lack of food, but on the contrary, their abundance. At the end of the XVIII century the Spaniards conquered Mayon, and in honor of this event will cook previously unknown sauce, eggs, sugar, lemon juice, red pepper, olive oil and salt.

At the beginning of the XIX century there was another option sauce, which became by the time extremely popular. Its author - French chef Olivier dynasty, which was added to the classic recipe mustard and some seasoning (their exact list is unknown). So there was olive sauce, mayonnaise, better known as "Provence". Later came from this family, Lucien moved to Russia, where he applied for the preparation of the famous mayonnaise salad "Olivier". The Soviet mayonnaise first released in 1936, and its recipe was personally approved by Stalin.

Industrial sauce

The sauce, which is now commercially available in a manner reminiscent of a real mayonnaise name. Thus, the vegetable oil is partly replaced by water yolks - egg powder and mustard - flavor. Clearly, in most cases, the mayonnaise has a vivid and memorable taste - but it is a merit, first of all, monosodium glutamate. That is why in most salads taste of mayonnaise, usually interrupts the taste and aroma of other components, while currently it is intended to emphasize the sauce.

Furthermore, industrial mayonnaise includes milk powder, flour (including soy), emulsifiers, protein concentrate, starch, stabilizers and other agents, very far from the original recipe. Such a composition is hazardous to health, so the mayonnaise in any case can not be included in the children's menu Children's menu: the basics of good nutrition baby , And its use by adults is desirable to limit.

The basic recipe

Unlike shops, homemade mayonnaise is not only not harmful, but even useful product, though calorie. In its composition should include a few components. Firstly, this olive oil is extra virgin (virgin). Second - eggs, turkey or quail desirable. In addition, mandatory ingredients - lemon juice, salt, sugar and mayonnaise, "Provencal" - and even mustard. The proportions of food - very rough, seventy-five percent of oil, fifteen - yolks, six - lemon juice, two percent sugar and salt. And the sauce is so tasty, the more eggs it added. But the increase in the amount of oil the mayonnaise will keep longer.

Egg yolks pounded with sugar, then in small portions (just a few drops) infused oil, you will need to continue to stir the mass (not whisk). Experienced cooks start to mix products slowly, gradually increasing speed. Very important is the temperature of the components of domestic mayonnaise - about fifteen degrees, that is slightly below room temperature. Stir need to clockwise in the same direction. It completes the process of adding lemon juice and salt. On prepare a cup of mayonnaise usually takes about ten minutes.

The variety of tastes

Taste prepared for basic recipe sauce can vary. For example, fish to be perfectly combined mayonnaise with tomato paste, and in the sauce, cooked meat, can add grated horseradish Horseradish: vigorous root   or chopped gherkins. Taste vegetable salads Vegetable salads: the generous gift of nature   emphasize dill mayonnaise (in Soviet times it was called "Spring). Spicy sauce you get when you add the orange juice, apple sauce, garlic, tarragon.

Keep in mind that the shelf life of homemade mayonnaise - no more than two days, and cook it should be no earlier than an hour before feeding. Hermetically sealed, opaque container, the temperature of about six degrees - optimal conditions for storage of delicious homemade mayonnaise.

Darya Tsvetkova