In commercial kitchens, mayonnaise is often produced in-house. What ingredients may a mayonnaise legally contain? What is the most effective way to store mayonnaise and how long may it be offered to diners after production? Mayonnaises, remoulades or dressings are emulsified sauces. Like various condiments or barbecue sauces, these are categorized as delicatessen sauces. Emulsified (combination of water and oil) sauces are divided according to fat content and characteristic ingredients into mayonnaise, salad mayonnaise, remoulade and dressing. Preservatives are allowed in mayonnaise, salad mayonnaise and remoulade, unlike the addition of colorants.
Mayonnaise and its history of origin
Mayonnaise is a thick, cold-produced sauce based on egg yolk (and the lecithin it contains), vegetable oil, vinegar, lemon juice, sugar, table salt and spices. Depending on the manufacturer, it may also contain mustard. Physically, mayonnaise is an emulsion of fat in water, with lecithin from the egg yolk serving as the emulsifier. The molecules contained in lecithin enclose the oil droplets in the mayonnaise, which are now no longer water-repellent due to the lecithin shell and can therefore mix with the water-containing vinegar. Commercially available mayonnaise contains:
- At least 80% fat
- At least 7.5% egg yolk (based on fat content)
- No thickeners
- No dyes
According to the Federal Association of the German Delicatessen Industry, the designation “Delikatess” is only justified if a significantly higher egg yolk content or a high-quality vegetable oil (such as soybean oil) with a particularly high proportion of polyunsaturated fatty acids is used. Historically, the origin of mayonnaise is not fully understood. The most common version goes back to the conquest of the Spanish island of Menorca by the French Duke of Richelieu on June 28, 1756. In honor of the conquest, the “Mahonnese” is said to have been created. It is also said that mayonnaise originated as a cold-stirred sauce in times of need and then spread around the world from France.
Mayonnaise production and storage
To make mayonnaise, first thoroughly combine an egg yolk, ½ teaspoon mustard and a pinch of table salt. While continuing to stir, add 125 ml of sunflower oil, first drop by drop, then pouring carefully. Continue stirring until the mixture reaches a thicker consistency and a semi-solid mayonnaise is obtained. Mayonnaise has a very short shelf life, especially in summer but also otherwise in warm temperatures. A mayonnaise made by yourself should be stored in the refrigerator for 2-3 days at most. Shelf-stable products in jars or tubes should be kept unopened for a maximum of 6-9 months, while unopened bags should be kept for only 2 months. Opened mayonnaise containers of any kind can be offered for consumption for 4-6 weeks at most, provided they are stored in the refrigerator.
Salad Mayonnaise
In addition to egg yolk, salad mayonnaise can also be made with chicken egg white, milk protein and/or vegetable protein. If the egg yolk is replaced by vegetable or animal protein, the manufacturer must explicitly indicate this. To obtain a creamy consistency, wheat flour or starch are permitted for thickening. Salad mayonnaise contains:
- At least 50% fat
- No rules regarding the egg yolk content
- Thickeners allowed
- No dyes
Remoulade
Remoulade or remoulade sauce is a mayonnaise flavored with herbs. The basic ingredients include oil, wine vinegar, egg yolk, mustard and herbs. Remoulade contains:
- At least 50% fat
- No rules regarding the egg yolk content
- Thickeners allowed
- No dyes
Remoulade can be served with shellfish, breaded fish and aspic, as well as with boiled beef, roast beef and cold roasts of all kinds.
Dressing
Dressings are liquid salad dressings that come in many different flavors. A distinction is made here between the clear vinegar-oil dressings with herbs and spices and the thick, bound dressings with seasoning ingredients, natural flavorings and sometimes also with the dye beta-carotene. Dressings sometimes contain significantly less than 50% fat.Examples include yogurt dressings, French dressings, Italian dressings and Thousand Island dressings.
