Condiments and seasonings
Mayonnaise - is an emulsion, prepared mainly from plant
butter and egg yolks with the vinegar and mustard. For the preparation of
mayonnaise egg yolks rubbed with salt and mustard. In the mixture
pour a thin stream of oil and vinegar and whisk until it
homogenous creamy mass.
At present, commercially available mayonnaise and widely
used in catering. Mayonnaise industrial
production is more resistant. In the absence of the finished mayonnaise
it can be made in catering. For the preparation of
1 kg of mayonnaise is required (in g): egg yolks 96 (6 pieces), oil
plant 750, finished 25 of mustard, vinegar, 3% 150, 10-15 salt.
To the sauce "otmaslivalsya", ie, the emulsion is not destroyed, mayonnaise
Store in sealed container at a temperature of 5-10 °.
You can not freeze mayonnaise, as well as his naprevat above 40-50 °, as this
leads to the destruction of the emulsion.
Mayonnaise served mainly to cold meat, fish and vegetable dishes.
Mayonnaise, adding to it a variety of products, receive a number of derivatives
sauces such as mayonnaise with a white sauce with gherkins, greens, with
sour cream, pickles and capers, etc.
Mayonnaise dishes taste better and increases their calorie content. In addition, he
contributes to a more intensive secretion of gastric juice and, therefore,
better digestion of food.