How to distinguish between good mayonnaise and bad?
Last reviewed: 23.04.2024
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Mayonnaise is a multicomponent system created by mixing vegetable oil, water, egg powder, milk powder, vinegar and spices. Today, this product is present in almost all the cuisines of the world. And Russians are the most mayonnaise-loving people in Europe. So the French invention has now become truly a national Russian product.
- Rule 1.
A good and high-quality mayonnaise, in view of the technological features of the production of this product, can only be found in large and well-known companies that have worked for many years on the food market.
- Rule 2 (arising from Rule No. 1).
The guarantee of quality can be good packaging, such as, for example, "Doi-Pak" ("standing package", especially if it is with a dispenser). To buy and install a line for packing mayonnaise, only a large and solid enterprise can afford such a package.
- Rule 3.
Pay attention to the expiration date and other information shown on the label. The higher the shelf life and less the amount of vegetable oil in the composition of mayonnaise, the more preservatives it contains.
- Rule 4.
Pay attention to the appearance and taste of mayonnaise. If mayonnaise has a lot of air bubbles, it means that it is spoiled. Emulsion stratification and fat release will indicate a violation of the product manufacturing technology or its improper storage.
- Last check.
In order to check the quality of mayonnaise, you just need to drop it on the plate. If a drop within 25-30 seconds does not spread, then, mayonnaise is good.
Today, the market is presented with mayonnaise of three price categories. The first is mayonnaise, not untwisted with a low oil content, where eggs or milk are almost completely absent. The only attractive feature of this mayonnaise is the low price (it is unlikely that most people choose a cheap product due to the fact that it is crazy on diets and counts calories in their diet).
The other extreme is the widely advertised commodity of famous brands. With taste and a recipe here, as a rule, everything is in order. But by purchasing these products, never forget that crazy advertising costs are always ultimately borne by the buyer, concerned with his own image.
It is better to adhere to the "golden mean" - goods with the optimal ratio of price and quality. They are only one or two rubles more expensive than the first category, but their recipes and quality do not differ from expensive brands. The only difference, which should always be remembered - is not so long shelf life and strict compliance with the temperature regime. Therefore, we strongly recommend paying attention to the production date and storage conditions at the outlet, especially when buying mayonnaise on the market.
Historical reference
There are several versions of the origin of mayonnaise. The most reliable evidence indicates that the whole process took place in the French city of Mahon in 1756, when the British occupied French lands during the Seven Years' War (1756-1763).
In the French troops of Marshal Louis François Armand du Plessis, Duke of Richelieu, there was a big problem with the supply of food - only vegetable oil, eggs and lemons remained. Since the daily omelets had already been pandoned, the Duke of Richelieu ordered the cook to cook from the available products some unusual food.
The cook, unable to get any more additional products, decided to make a sauce based on vegetable oil. The sauce, which turned out to be extremely delicious, was liked by the French military. And it was called "mayonnaise" - in French "mayonnaise", that is "Maon", as the French spelling of the name of the city where all this was happening, Mahon - "Mahon". This happened on May 28, 1756.
Another version claims that in 1782 the Duke Louis of Krylin defended the city of Maon from the English. After the battle, a feast was arranged. Present for the first time allowed to taste the sauce from natural products, with which the area was famous. Subsequently, the sauce became widespread in Europe, where it was called the Maon (from the French - "mayonnaise").
