Mayonnaise, Remouladen and Dressings

Home / Addictions / Drugs / Mayonnaise, Remouladen and Dressings

Mayonnaise, Remouladen and Dressings

mayonnaise-remouladen-and-dressings

In large kitchens is Mayonnaise, are often made in self-production. What ingredients may include Mayonnaise, legally speaking? How is Mayonnaise on the most effective stored, and for how long you may be the guest in accordance with the manufacture? In the case of mayonnaise, Remouladen or Dressings are emulsified sauces. These are a variety of seasoning, or BBQ sauce-counted sauces to the deli. Emulsified (water and Oil) sauce to the fat content and ingredients, which are characteristic divided into Mayonnaise, salad mayonnaise, Remoulade and Dressing. Preservatives are substances, in contrast to the addition of color in Mayonnaise, salad mayonnaise and Remoulade allowed.

Mayonnaise and its history

Mayonnaise is a thick liquid, cold to the prepared Sauce on the Basis of egg yolk (containing Lecithin), vegetable Oil, vinegar, lemon juice, sugar, salt and spices. Depending on the manufacturer, also mustard can be included. Physically, the Mayonnaise is an Emulsion of fat in water, wherein the Lecithin from the yolks acts as the emulsifier. The Lecithin-containing molecules enclose in the Mayonnaise, the oil Droplets, which behave well due to the Lecithin-sleeve water-repellent and, therefore, with the water containing vinegar mix. The commercial Mayonnaise contains:

  • at least 80 % fat
  • at least 7.5 % egg yolk (relative to the fat content)
  • no thickening agent
  • no dyes

According to the Federal Association of the German fine food industry, the term “delicatessen is justified” only if a significantly higher yolk proportion or a high quality vegetable oil (e.g. soybean oil) is used with a particularly high proportion of polyunsaturated fatty acids.

Historically, the origin of Mayonnaise is not fully understood. The most common Version goes back to the conquest of the Spanish island of Minorca by the French Duke of Richelieu on the 28.06.1756. To honor the conquest of the “Mahonnese have been created”. Also it is said that the Mayonnaise has emerged as a cold-stirred sauce in times of Need, and then to France in the world was spread.

Production and storage of Mayonnaise

For the production of Mayonnaise, one egg yolk, ½ teaspoon mustard and a pinch of salt thoroughly mixed with each other to be first. While it is being stirred, is added, first in droplets, then gently pour 125 ml of sunflower oil. It now needs to be further stirred until the mixture reaches a thicker consistency, and a Mayonnaise of semi-solid texture.

Mayonnaise, especially in summer, but in warm temperatures for only a very short shelf life. A Mayonnaise, which was self-produced, it should only be 2-3 days in the refrigerator. Storable products in jars or tubes should not exceed 6-9 months unopened, stored in its unopened pouch only 2 months. Opened Mayonnaise containers of all type can at best be 4-6 weeks for human consumption, provided they are stored in the refrigerator.

Salad mayonnaise

In addition to egg yolk salad mayonnaise can also be made with chicken protein, milk and/or vegetable protein. The yolk is replaced with vegetable or animal protein, you must inform the manufacturer explicitly. In order to obtain a creamy consistency, are allowed for wheat flour or starch for Thickening. Salad mayonnaise contains:

  • at least 50 % fat
  • no regulations regarding the egg yolk portion
  • Thickener allowed
  • No Dyes

Remoulade

Remoulade or remoulade sauce with herbs-spiced Mayonnaise. To belong to the basic components of Oil, wine vinegar, egg yolk, mustard and herbs. Tartar contains:

  • at least 50 % fat
  • no regulations regarding the egg yolk portion
  • Thickener allowed
  • No Dyes

Tartar sauce can be served with shellfish, breaded fish and meat jelly, as well as boiled beef, roast beef and cold Roast meat of any kind.

Dressing

Dressings sauces liquid salad, which comes in many different flavors. Be distinguished with the clear vinegar-Oil Dressings with herbs and spices and the thick, bound Dressings with seasoning ingredients, natural flavorings and also in part with the dye Beta-carotene. Dressings contain fat to significantly less than 50%. As examples of yoghurt-dressing, French-Dressing, Italian-Dressing, and Thousand-Islands-Dressing.