Mayonnaise: This cold sauce is a true classic!
You will find out in the following article the most interesting facts about mayonnaise. Why is it so popular and can you truly enjoy mayonnaise without hesitation? These and other questions are explained in detail.
The good old mayonnaise should not be missing from your grill party!
A mayo, as the sauce is often called colloquially, is very popular with many people. It is probably the most widely used sauce at a barbeque next to the ketchup. Children and adults alike love to mix both of these cold sauces to get a softened version of the cocktail sauce. The mayonnaise is also part of a good pasta salad, which for many is also part of grilling. A mayonnaise also forms the basis for a few more sauces for a successful barbecue. Which are those exactly, is presented in the next paragraph.
Which derivations of mayonnaise are popular for grilling?
The mayonnaise is called by chefs, not without reason, the cold base sauce. There are many other cold sauces that are based on mayonnaise and should not be missed at a proper barbecue. Very popular is for example the Aioli. This garlic mayonnaise goes well with meat but also with fish and even with vegetables. You can of course also serve the aioli with bread and, for example, olives as an appetizer. Of course, one of the classics, as before, is the remoulade sauce. It is also a derivative of the classic mayonnaise and, for example, it goes well with breaded fish. In the previous paragraph, another sauce based on mayonnaise was mentioned, the so-called cocktail sauce. In addition to mayonnaise and ketchup, cognac, tabasco, horseradish and lemon juice are included in the original cocktail sauce as ingredients. This sauce goes well with grilled fish. It also tastes great on the burger or nuggets, just try it! The most popular derivatives of mayonnaise are:
- Aioli (Garlic Mayonnaise)
- Remoulade Sauce
- Cocktail Sauce
This is how you easily make your own mayonnaise!
A homemade mayonnaise is not too difficult to cook. To accomplish it, you will only require a few ingredients and some courage. The basis for your own mayonnaise is egg yolk. You have to mix this with some mustard, a drop of oil and salt. The mustard is in this case not only for the taste buds, but it fulfills a much more important purpose: It serves as an emulsifier. This means that it ensures that the liquid later also connects to the remaining oil. A successful mayonnaise is therefore always a successful emulsion, so a combination of two liquids that cannot actually mix.
Once your mayonnaise has reached a certain level of binding, you can add a little water and a little lemon juice. To complete the mayonnaise, more oil is now added. However, this step must first be carried out gradually, with constant stirring. If you have done everything right, you will recognize the consistency, as well as the color of the sauce. So, a good mayonnaise does not really contain many ingredients. It consists of the following ingredients:
- Egg yolk
- Mustard (as emulsifier)
- Lemon juice
Tip: Also make sure that the ingredients have the same temperature, otherwise no emulsion will form!
Can the consumption of mayonnaise be questionable and if so, why?
Because mayonnaise is traditionally made from raw egg yolks, it carries the risk of being contaminated with dangerous salmonella. Especially people with a lower immunity, such as infants, sick people and seniors are at risk. For these people, such food poisoning can even be fatal in the worst-case scenario. On average, every third egg is contaminated with the unhealthy germs. However, as the pathogens die off at around 70 ° C, industrially produced pasteurized mayonnaise is a safe alternative to the homemade cold sauce.
What are the consequences of salmonella poisoning and how can you prevent it?
Foods that are not fully cooked can be dangerous to your health. Especially pork and poultry can be dangerous. For example, poisoning with salmonella can cause you severe symptoms. Particularly affected in this case is the gastrointestinal tract. The symptoms include severe diarrhea, vomiting and nausea. But fever, in response to the body, is a consequence of salmonella. It is a really serious food poisoning.
In order to prevent spreading with the dangerous salmonella, you must cool the mayonnaise, especially in the warm season, so in the barbecue season, always make sure it is good and fresh and eat it as quickly as possible. Because, the germs start to feel good at about 10 ° Celsius. At the latest at room temperature, however, a sudden increase in the number of dangerous salmonella begins.
Pros and cons:
On the plus side, of course, is the popularity of the cold sauce. The many derivatives for barbecue sauces is a plus. On the other hand, the risk of Salmonella is not to be underestimated. This is especially true if you prepare the mayonnaise yourself for your barbecue. Industrially produced mayonnaises are produced from pasteurized eggs for safety reasons.
A short conclusion:
The mayonnaise is a true classic at every barbecue party. But not only the cold basic sauce itself is very popular. Also, some derivatives are often a must, especially at barbecues! For example, a delicious garlic mayonnaise should not be missing. But also, the cocktail sauce and the remoulade sauce are based on mayonnaise.
Making your own mayo is not that hard. However, you should be careful of the danger from salmonella. Therefore, you should store the mayonnaise immediately after its preparation in a cool place and you should consume it very quickly. If you want to minimize the risk of Salmonella food poisoning, you should always use purchased mayonnaise to be on the safe side. These are made from pasteurized eggs. This means that the eggs are heated to 70 ° Celsius for a while before being used. This kills possible pathogens in advance and thus reduces the only negative point mayonnaise has. With the purchased variants you and your barbecue, so at least on the subject of Mayo, have nothing more in the way of success.