Mayonnaise (mayonnaise sauce) is one of the most common additions to dishes. Store shelves bend under the jars of mayonnaise. Only which one to choose? Which mayonnaise is the he althiest? Does home mayonnaise have the same properties and nutritional value as store mayonnaise? How many calories does mayonnaise have?

Mayonnaiseis a thick sauce based on oil and egg yolks, which originates in France. Currently, only a few prepare mayonnaise at home, although it is not a very difficult process. Most often, we reach for mayonnaise from store shelves. However, home mayonnaise and store mayonnaise have different properties and nutritional values, as well as caloric value (calories, kcal).

Mayonnaise - nutritional values, calories

Mayonnaise is a well-known addition to dishes. Mayonnaise is bought by 93% of Poles, and we eat up to 51 million liters a year, which means that we spend nearly PLN 600 million on it. Its consumption increases significantly during the holiday season.

But are we wondering what exactly is mayonnaise? It's actually a mayonnaise sauce - cold emulsion sauce, one of the base sauces that every good cook must know. According to the Polish Standard, mayonnaise is a product obtained by emulsifying vegetable oil in the water phase, in the presence of chicken egg yolk. A distinction is made between:

  • mayonnaisehigh-fat- over 78.5% fat
  • mayonnaisetable- 50.5-78.5% fat
  • mayonnaiselow-fat- less than 50.5% fat

Producers also use the following terms: mayonnaisesalad(thinner, lower fat, often with a worse composition) and mayonnaisedecorative , which it has a firmer consistency and does not melt, which makes it more suitable for decorating dishes.

The classic ingredient in the preparation of mayonnaise is mustard, which is a natural stabilizer, while egg yolk is a natural emulsifier. A good mayonnaise contains 70-80% fat and 6-7% egg yolks. In addition to mustard, it may contain vinegar and sugar.

According to the classic recipe, mayonnaise is made with olive oil. Currently, in the food industry, oils used to make mayonnaise are rapeseed, sesame, sunflower, cotton, soy and corn.

Nutritional valuemayonnaise depends on its composition, mainly on the amount of oil used. It can be assumed that 100 g of mayonnaise provides on average:

  • 700 kcal
  • 2 g protein
  • 2 g carbs
  • 70 g fat
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Author: Time S.A

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Mayonnaise - store and home-made

Goodmayonnaisemust have a shortcompositionand only contain:

  • oil
  • egg yolks
  • mustard
  • vinegar
  • water
  • flavors - natural spices

The vast majority of mayonnaises on the market do not meet this requirement. What undesirable ingredients are most often found in them?

  • calcium disodium EDTA (E385) - Strongly binds minerals, may lead to serious disturbances in metabolism. Children under 2 years of age should not eat it. Used as a drug in poisoning with heavy metals. Used as an antioxidant to extend the shelf life of mayonnaise
  • modified starch (E 1404-1452) - modified starch does not come from genetically modified plants, but its structure is subject to physical and chemical modifications, thanks to which it has emulsifying, thickening and stabilizing properties. In mayonnaise, it is added to mask too little oil or egg yolks
  • carotenes (E 160a) - carotenes are not harmful to he alth. It is quite the opposite, because they are the ingredients of vitamin A. However, we cannot be sure whether they are natural or synthetically obtained carotenes. In mayonnaise, they extend their shelf life and add color if too little egg yolks are used
  • citric acid (E 330) - acidity regulator. It occurs naturally, e.g. in citrus, but synthetic acid is used in food products. It is considered safe
  • guar gum (E 412) and xanthan gum (E 415) - stabilizing and thickening agents whose task is to maintain the proper structure of the mayonnaise by using too small amounts of its specific ingredients
  • potassium sorbate (E 202), sodium benzoate (E 211) - preservatives, are needed in mayonnaise that contains too much water
  • powdered eggs - theoretically not a harmful product, but processed - pasteurized,drying and grinding. He's far from natural eggs
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Mayonnaise may contain gluten. Therefore, people who cannot consume this gluten should read labels carefully.

Dietary mayonnaise substitutes

To reduce the amount of calories, in many cases it is enough to replace the mayonnaise with natural yoghurt. It will work well in salads and sauces, e.g. garlic, horseradish or tartare. For a thicker consistency, use Greek yoghurt as a base.

A great dietary flavor imitation of mayonnaise is the mayonnaise sauce - just mix cottage cheese with mustard and egg (boil the egg until the yolk is not dry).

Cut warm egg, mix with cottage cheese and mustard. Blend until smooth. Some cakes, such as cakes, may have mayonnaise to make them fluffier and less dry. The same effect, with much less calories, will be achieved by adding half an apple, thinly sliced ​​into small cubes.

How to save brewed mayonnaise? In a clean vessel, mix the yolk with a teaspoon of mustard using a whisk or a blender. Slowly add the oil with a thin stream (2-4 tablespoons), stirring constantly. Once an emulsion is obtained, slowly add the layered mayonnaise while stirring.

Worth knowing

There are several theories as to the origin of mayonnaise, but it is virtually impossible to say for sure where it was invented. The most popular story about the origin of mayonnaise is related to the Battle of Mahon Harbor in Menorca in 1756. After the triumph of the forces led by Prince Richelieu, his cook wanted to make a "victorious sauce", but was faced with a lack of cream.

But he had enough oil and eggs to prepare a sauce from and called it "mahonnaise" from where it was made. Another version suggests that the cook learned the recipe for mayonnaise from the locals. Other theories say that the name "mayonnaise" comes from the French city of Bayonne, or from the word "manners", which in French means "to mix." Culinary historians argue whether mayonnaise was invented by the Spanish or the French, but there is no doubt that it was the French who popularized its use.

The industrial production of mayonnaise began at the beginning of the 20th century in the United States with the well-known Hellmann's brand. In Poland, the first mayonnaise produced on a large scale was Kielecki Mayonnaiseproduced since 1959 in Wytwórcza Spółdzielnia Pracy "Społem". Its recipe was developed by Zbigniew Zamojski and the currently binding Polish Standard that characterizes the properties of mayonnaise is based on it.

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