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The benefits and harms of Mayonnaise

The history of the mayonnaise begins back in the 18th century in the town of Mahon, at that time belonged to France. Today, Mahon is a territory of the Spanish island of Mallorca. Simple recipe, namely the egg mixture with vegetable oil, came up with the chef of the Duc de Richelieu. The chef tried to impress his master a new and unusual sauce, however, are upset the city has no products, except for butter and eggs. Had no choice but to mix the two, previously combined, product. The Duke was delighted with the new sauce. Thus, the mayonnaise got life and began its spread in cooking.

Initially, the white sauce was served separately from the main dishes and only in the late 19th century it began to be added to salads, sandwiches and meat dishes. Today, the mayonnaise has several species, great sharpness, color, cooking method, fat content and chemical additives. Most useful mayonnaise, prepared at home from natural products.

There are two theories about the origin of the name of this sauce. The first is derived the name of the city Mahon, and the second version, the name of the sauce originates from drevnerusskogo of the word "yolk" which is consonant with the mayonnaise.

Properties of mayonnaise

Today recipes mayonnaise very much. In the original ingredients, egg, oil and salt, today, add citric acid or lemon juice, mustard, milk, change proportions, and in the industry to add various additives that increase shelf life, enhancing taste, smell, changing the consistency of the sauce. Mayonnaise can be white or light yellow, thick, dense, free from lumps, bubbles.

The shelf life of mayonnaise – 4 days in fridge, longer life is achieved by adding different chemical additives.

Normal fat mayonnaise – more than 80%. However, the addition of preservatives, you can achieve a fat content of about 40%. Unfortunately, the beneficial properties of this sauce are minimized.

The use of mayonnaise

It should be noted that the useful properties of natural mayonnaise, made from natural products at home. The packaged product contains a large number of chemical additives, which greatly reduce the use of the product.

Mayonnaise contains is necessary for the body's protein is albumin, which falls into the mayonnaise from eggs. It is involved in vital processes in the body.

Mayonnaise-rich vegetable oil that contains low-fat organic acids, normalizes and improves metabolism.

Mayonnaise also contains some b vitamins, particularly choline, which the body needs for normal functioning.

The use of mayonnaise

The mayonnaise used in cooking as a sauce, they fill up salads, add to meat and potatoes.

Because the mayonnaise has vinegar, it's used for pickling meat. The meat liberally smeared with mayonnaise and leave for some time to keep the meat soaked in sauce. Skewers this marinade turns out juicy and soft.

Mayonnaise is produced in industrial scale and at home.

The dangers of mayonnaise

Mayonnaise can cause allergies, so not recommended for people with high sensitivity to food.

This sauce can cause upset digestive system, especially if you do not observe the rules of storage of mayonnaise and dishes that contain it.

Absolutely can not use mayonnaise to people who have observed increased acidity of the stomach and various diseases of the gastrointestinal tract.

Mayonnaise is a very high-calorie product, so it can cause the appearance of fatty tissue. Do not overuse the dishes based on it.