mayonnaise

Mayonnaise is a culinary preparation based on the "emulsion of egg yolk and oil, which is successfully combined with different dishes. In the category of food sauces, its versatility is unprecedented; some of the classic examples of the combination with mayonnaise are: pitch and peach products both cold and hot, cold meat, hard-boiled eggs and vegetables.

Mayonnaise is also used as base in the preparation of other accompanying sauces: tonnata, russo, rosa, tartar, cocktail, boscaiola etc.
Mayonnaise was born approximately in the 12th century, but the origins of the name are still a matter of discussion. Some historians associate the term “mayonnaise” with an archaic French word: Moyeau, whose term means “egg yolk”; more romantic, the theory according to which in 1757, in the Spanish city of Mahon, the military cook Armand De la Port successfully improvised a raw sauce based on egg yolk and olive oil.
Mayonnaise is a remarkably caloric food and its use should be limited to a teaspoon or at most two at a time, and in any case sporadically. The frequency of consumption of this raw sauce depends on: composition of the diet, quantities consumed and any overweight and alterations in the lipid profile.

For 100g of edible portion, the mayonnaise provides:

Energy 655 kcal - Proteins 4.3g - Carbohydrates 2.1g - Lipids 70g of which:
B.C. Saturated fat total 6.93g - Ac. Monounsaturated fat tot 14.14g - Ac. Polyunsaturated fat tot 46.06g - Ac. Linoleic 40.88g - Ac. Linolenic 5.18g - Cholesterol 70mg
Ac report. Polyunsaturated / Saturated Fats 6.6.

Bibliographic source: "Food Composition Tables"

The energy conferred by 100g of mayonnaise is provided above all by lipids (96.2%), and although the ratio of fatty acids clearly favors polyunsaturates, mayonnaise must be used in quantities similar to those of a condiment.
In terms qualitative, mayonnaise "could" be an excellent food; the fatty acids contained are mainly polyunsaturated and the egg yolk proteins are distinguished by their high biological value. However, a clear distinction should be made between industrial mayonnaise and artisanal mayonnaise, better known as “homemade mayonnaise”. The two products do not differ so much for their energy contribution, as for the origin of the raw materials and the presence of food additives contained in them; the “grandmother's” mayonnaise has a rather demanding procedure and the shelf life, as well as the microbiological safety of the raw materials, are severely limited by the peroxidation of fatty acids and by the contamination (especially bacteriological) of ubiquitous saprophytes. On the other hand, it is a product that differs in terms of "high food quality raw materials; the ingredients are: raw egg yolk of free-range hen (no feed and raised on the ground), seed oil or rather extra virgin olive oil (between the two there are substantial organoleptic and biochemical differences, but on the other hand, "de gustobus non est disputandum "), wine vinegar “made from wine”, fresh lemon juice, iodized sea salt and white pepper.
On the contrary, the industrial product has an excellent shelf life and, as they say in the "culinary environment," it doesn't hurt even on the balcony in August! "The over-the-counter mayonnaise is undoubtedly a product that allows you to make countless preparations which, compared to the food hygiene regulations of collective catering, they would have no way of being supplied. Among the ingredients we find: sunflower oil, pasteurized eggs (even fresh), wine vinegar, salt, sugar, lemon juice, natural flavors, acidity regulator (lactic acid), acid esters (p-hydroxybenzoic and its salts), antioxidants (ascorbyl palmitate, natural extracts containing tocopherol, synthetic tocopherol), thickeners (alginates) and emulsifiers.
A final consideration in favor of home mayonnaise: its domestic preparation, rather demanding if done by hand, allows you to considerably moderate the consumption of this sauce, counteracting the high calorie content of dishes consumed inside the home. At the same time, it is also advisable (especially for those who eat frequently in bars and fast-food restaurants) to carefully evaluate the amount of mayonnaise present in fast food dishes; the content of this ingredient significantly affects the caloric balance and the percentage of fat of the meal consumed .
Let it be clear to kind readers that the article is beyond any controversy or fruitless moralism and has the simple function of illustrating the strengths and weaknesses of 2 apparently similar products but, ultimately, very different in chemical composition and organoleptic quality.

Light Homemade Mayonnaise - Alice's Video Recipe

Undoubtedly cheaper and lower in calories than industrial mayonnaise, it is unmatched in terms of flavor. Word of Alice, the Personal Cooker of MypersonaltrainerTv who in this video recipe shows in detail how to prepare a light homemade mayonnaise, with its tantalizing variant of yogurt. Alternatively, you can try the video recipe of vegan mayonnaise without eggs and without cholesterol or that of light mayonnaise without oil.