Mayonnaise, that stable emulsion that results from the mixture of oil with the water contained in the egg and that is so appreciated by many, is the ideal accompaniment to many dishes such as salad or stuffed eggs and is the base of other emulsified sauces .
Making mayonnaise without eggs: three ways to get it with hardly any complications
Getting two liquids that do not mix naturally end up forming a stable structure and stick together is a challenge. For this reason, many people prefer to use the industrial version instead of making it themselves at home. How are the two types of mayonnaise different? What is this dressing made of and what is the best option?
These are questions and doubts that usually circulate around this valued sauce.
Pros and cons of homemade mayonnaise
Almost no one doubts that homemade mayonnaise tastes better than industrial mayonnaise, despite the fact that there are very tasty options on the market. One of the advantages of the homemade version is that it is basically made from four ingredients: egg, oil, vinegar and salt (with some varieties, like using lemon instead of vinegar).
Therefore, an advantage is that we know exactly all the ingredients it contains. And, precisely due to this particularity, we see, from the products used, that it is a preparation in which attention must be paid to the amount of calories and fat. Oil, the main ingredient in homemade mayonnaise, is largely responsible for the high calorie content of the sauce.
Another disadvantage of homemade mayonnaise is that it is made with natural eggs, which increases the risk of pathogenic microorganisms such as Salmonella, a typically summery problem but that we must not forget the rest of the year. It should be noted that the mayonnaise does not undergo any cooking process that reduces the microbial load.
We can minimize this problem by applying correct hygiene and handling measures: use fresh eggs, with the skin clean and intact; Do not shell them in the same container where the sauce is prepared and keep the sauce in the fridge before consuming (we must always consume it on the same day it is made). It is also important to note that those allergic to eggs should pay attention to homemade mayonnaise.
Pros and cons of industrial mayonnaise
From a nutritional point of view, and unlike homemade mayonnaise consisting mainly of four ingredients, the industrial one usually includes some more in the form of an additive. A simple look at the label of any of this type of mayonnaise will show us the presence of ingredients that, in addition to egg, salt and oil, include sugar, cornstarch and other natural seasonings and preservatives.
The Ministry of Agriculture Explain The fact that the base of industrial mayonnaise is oil makes it a sauce with a very high energy content, with a fat content of almost 79%, especially monounsaturated fatty acids. In addition, its cholesterol content is 260 mg per 100 grams of food.
A tablespoon of mayonnaise would contain about 10 grams of fat and about 100 calories. But few people limit themselves to just one tablespoon. Therefore, a moderate consumption is advisable because excess fat helps promote atherosclerosis, trigger of cardiovascular diseases. In addition, people who follow a weight control diet should limit their consumption.
Regarding security, the Sanitary Technical Regulation requires that industrial mayonnaise can only be made with pasteurized eggs, that is, they have undergone a treatment to ensure their safety. The advantage of this process, in which the egg is usually subjected to about 65ºC for four minutes, is that the risk of salmonellosis is reduced, a risk that, as we have seen, is higher in the case of homemade mayonnaise.
The same regulation establishes that, for a product to be called mayonnaise, it must contain at least 65% vegetable oil and 5% egg yolk. Also the use of vinegar and lemon provide an extra security give a touch of acidity that combats the growth and reproduction of bacteria responsible for food poisoning.
And light mayonnaise? It’s healthier?
As in almost all foods, we also find the light version of mayonnaise on the market: lighter, with fewer calories and less cholesterol. However, even if we choose the light option, its consumption should be limited and moderate, especially in the case of obesity and liver and biliary disorders.
In conclusion, mayonnaise is, like any other sauce, better in the natural version, in small quantities and preferably consume with non-fatty foods.
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