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 Mayonnaise is among the most popular sauces. None of the other sauces is perhaps as popular as it is. Mayonnaise is added to borscht, cabbage soup, vinaigrette salads, pasta, etc.
Many mayonnaises are very tasty, but at the same time, one should take into account the fact that on store shelves often with the label "Mayonnaise" they sell something that cannot be called mayonnaise by European standards.
For example, in Germany there are centuries-old culinary traditions, and there sauces with a fat content of more than 80% are called mayonnaise. Sauces with lower fat content are called salad mayonnaise there. And if the fat content of the sauce is very small, then it cannot be called mayonnaise at all.
In Russia, we have very few real mayonnaise with a fat content of more than 80%. And if they do occur, they are very expensive. And foods with low fat content can only be classified as egg-butter sauces. The recipes for their preparation are similar to the recipes for mayonnaise, but the difference is in the low fat content, which affects the taste of the product and the amount of calories it contains. These sauces contain mustard, vinegar, egg yolks, spices, etc. To reduce the fat content in the product, manufacturers often add gelatin, pectinas well as milk concentrate. Unscrupulous manufacturers put cheaper in sauces starch... Moreover, sauces with starch in their composition are not very tasty. Although you can identify a not very tasty product not only by the starch in its composition. The very first sign of poor quality mayonnaise is its flaking.
When choosing mayonnaise, in any case, you should carefully study the label. The composition of the product usually indicates the mass fraction of certain components in the finished product. In this list, milk and eggs should be in the first place, and not flavors, stabilizers and other additives, albeit natural. There are always stabilizers in low-calorie and medium-calorie mayonnaises, but sometimes manufacturers do not indicate them.
It should be noted that the composition of the same mayonnaise from different manufacturers may differ. Even if the products were taken the same, the taste of the finished mayonnaise may be different. The only thing you can focus on when comparing products from different manufacturers is the fat content, because it is always determined unambiguously. The higher the fat content of the mayonnaise, the tastier it is, but the price of such a product will also be more expensive.
The product quality can be guaranteed by the popularity of a particular manufacturer. Usually, each settlement has its own "leaders", that is, the most popular manufacturers. And transportation does not in the best way affect the quality of the product, although with them it retains its properties for some time. Moreover, unsterilized mayonnaise of various Russian manufacturers does not tolerate transportation well, and is not intended for long-term storage, so before buying it, you should check the product's release date and expiration date.
Imported mayonnaise can also be seen often on the shelves of Russian stores, but it is sterilized, and therefore its shelf life can be long, provided that the established storage rules are observed. It must be bought only in trusted places, where the quality of the products does not cause you any doubts. It often happens that the familiar by name mayonnaise with normal shelf life could lose all its flavor properties, being overheated or frozen during transportation or storage. Make mayonnaise you can also at home.
Mikhailova O.
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