I had wanted to eat in one day and decided to make a sandwich. I had saw jars of mayonnaise, which was in the fridge. Idea to write an article on how to choose the best mayonnaise came to me at that time.
Classic mayonnaise is a kind of cold sauce. The composition of mayonnaise includes whipped mixture of vegetable oil, egg yolks, salt, sugar, vinegar and spices, so these products are the main mayonnaise ingredients.
History of mayonnaise is long and ambiguous. Most researchers agree on the version that the word “mayonnaise” is derived from a French word, which, in turn, derived either from city name or the name of egg yolk.
This sauce has appeared somewhere in the middle of the 18th century, and today production of mayonnaise, as well as its use, acquired enormous proportions.
Homemade mayonnaise is usually the best to use, but it is not always possible to make such mayonnaise product at home. So let’s look to the basic characteristics of mayonnaise to understand how to choose it:
1. Mayonnaise fat content.
Mayonnaise fat content, also as sour cream fat content, indicates the mass fraction of fat that it contains. It is measured in percentage. Under this option there are following types of mayonnaise:
- High-calorie mayonnaise. The proportion of fat in this sauce is 55% or more;
- Medium-calorie mayonnaise – 40-55 % of fat;
- Low-calorie (low fat) mayonnaise – fat percentage below 40 %.
According to the standards a real mayonnaise should have a fat content at least 50%. If the fat content is less such product called “mayonnaise sauce”. Even at mayonnaise sauce fat content should not be less than 15 %.
Mayonnaise fat content choice is often on the requirements of a particular dish recipes or personal attitude to the high-calorie or low-calorie food.
Some experienced housewives still give preference to high-calorie mayonnaise. In their opinion, high-calorie mayonnaise contains more natural ingredients, while low fat mayonnaise can contain more “chemical” ingredients. This statement has some logic.
In addition, homemade salads better to prepare with Medium-calorie mayonnaise. Incidentally, a popular dining mayonnaise “Provence” has 67% fat content.
2. Components quality.
The basic ingredients of mayonnaise are egg yolks and vegetable oil. These are the two main ingredients to look out for.
Sunflower or olive oil is often used in mayonnaise, but can be used soy, corn, peanut and other oil.
In principle, the choice of mayonnaise based on the type of used for its cooking oil is a matter of taste. True olive oil mayonnaise will cost a bit more, because olive oil is more expensive then sunflower.
Modern food technology has left a strong imprint on the use of egg yolks in mayonnaise. You will not almost find delicious mayonnaise, which contains real egg yolks now. Real egg yolks are replaced to the “egg powder” or “egg products”. So basically, at the label in the list of components you can find egg powder and it is considered almost the norm.
In general, the composition of mayonnaise should include as little as possible any components that are “identical to natural”.
3. Mayonnaise shelf life.
Natural homemade mayonnaise which is made from eggs and other natural products without preservatives, stabilizers, etc. can be stored for no more than a few days. It is clear that industrial production of mayonnaise with such shelf life is unacceptable. Almost all manufacturers of mayonnaise, with few exceptions, use preservatives. Thanks to this “conservative” technology shelf life of mayonnaise can be 3-4 months or more.
I can recommend only one thing – to choose mayonnaise which shelf life is no more than 3-4 months.
4. Mayonnaise packaging.
Mayonnaise Packaging can take many forms and types. Some types of packaging can be with distinguished jars, plastic buckets or polymers bags. Personally I like glass jars because glass is the material which is more environmentally friendly than plastic and other polymers.
When choosing a package pay your attention to its durability, convenience, availability of required labeling (including manufacturer data, composition and shelf life) and the number (volume) of the product inside.
Choose the amount of packaging which tailored to your needs. It is better to buy such packaging size that will allow you to consume the product during only one week.
I hope this information will help you better navigate the best mayonnaise on store shelves.