Mayonnaise & Remoulade



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Mayonnaise - not just for french fries

As popular as mayonnaise is in Germany and many other countries, its origin remains unclear. It is generally assumed that mayonnaise was invented in the Balearic Islands - specifically in the port city of Mahón. In the mid-18th century, the French troops' victory over the British occupation is said to have been the occasion for serving a new type of sauce. The Duke of Richelieu eventually took the recipe for "Mahonnese" to France. Regardless of whether this is the correct theory regarding the origin of mayonnaise or not, we can now choose from three types of this sauce: real mayonnaise, delicacy mayonnaise, and salad mayonnaise. Real mayonnaise should contain at least 70 percent fat and the egg yolk content should be at least five percent. Once these product characteristics are exceeded, the manufacturer is allowed to advertise with the label delicacy mayonnaise. This is possible, for example, if the egg yolk content is over five percent or a high-quality vegetable oil is used. According to the guidelines for the German delicatessen industry, salad mayonnaise must have a fat content of at least 50 percent. The manufacturer has the option of replacing part or all of the egg yolk content with vegetable or milk protein. Additionally, thickening agents such as starch or wheat flour may be added. If vegetable protein is used as the basis for a mayonnaise, the product is also referred to as "vegan mayonnaise."

In our shop, you can find mayonnaise in a glass, in a tube, and in a plastic bottle. Of course, you can choose from various brands and compositions to ultimately order your favorite product from this subcategory. A popular delicacy mayonnaise with sunflower oil and eight percent egg yolk is the Thomy Delicacy Mayonnaise 82%. If, on the other hand, you are looking for a mayonnaise with which you can prepare a salad dressing, the Thomy Salad Mayonnaise 50% is a good option.

Remoulade and Remoulade Sauce

Actually, remoulade is simply a mayonnaise seasoned with various ingredients (mostly herbs). Like mayonnaise, remoulade can be divided into various types. The "normal" remoulade in the tube is particularly suitable for decoration due to its consistency. Products of this type available from us include Kühne Remoulade with Herbs and Thomy Remoulade 80%. In addition, you can also choose from some remoulades in a glass or plastic bottle if you want to make your own remoulade sauce, for example. A special type of remoulade is Danish remoulade. This is characterized by a sweet-sour flavor note. In addition to herbs, herb essences, and spices, Danish remoulade typically contains small vegetable pieces - mainly from white cabbage and pickled cucumbers. The typical yellowish color is usually achieved by adding turmeric. In our range, there is Kühne Danish remoulade sauce and P&W Danish remoulade sauce with garlic, among others. Danish remoulade can be used excellently as a dip or sauce on the one hand, but also makes a good bread spread. Finally, Louisiana remoulade, which tastes very spicy and is reddish in color, should be mentioned. This extraordinary remoulade sauce is due to a combination of Afro-Caribbean cuisine and French cuisine. Comparable to Danish remoulade, Louisiana remoulade has finely chopped vegetables. Typical ingredients also include mustard, salt, cayenne pepper, and black pepper. Chopped garlic, horseradish, and Worcestershire sauce are also among the usual ingredients. The reddish color of the sauce is achieved by adding tomato paste or paprika. For many, Louisiana remoulade is an indispensable accompaniment to lobsters and other seafood.

The Treatment of Mayonnaise and Remoulade as Delicacies

The guidelines of the Federal Association of the German Delicatessen Industry state that salad mayonnaise may also contain chicken egg white as well as vegetable and milk protein. The addition of seasoning and thickening agents is permitted. As soon as the egg yolk content is at least 7.5 percent, the manufacturer can indicate this. The addition of coloring agents is considered not customary by the Federal Association of the German Delicatessen Industry. Products to be labeled as mayonnaise cream or mayonnaise sauce must have a minimum fat content of 40 percent. In principle, remoulade must meet the requirements that mayonnaise and salad mayonnaise must fulfill. In addition, it should contain herbs and/or chopped plant parts that serve to season the sauce.

Modern Production Processes for Mayonnaise

As mayonnaise and remoulade have been popular for some time, the industrial production processes have been optimized in recent decades. On the one hand, it is necessary to produce an emulsion of water and oil. On the other hand, the use of an emulsifier is essential, which reduces the interfacial tensions between these two different phases. In order for the emulsifier to accumulate appropriately, it must be used in sufficient quantity. In principle, the more precise the oil droplets are distributed in the water phase, the greater the overall surface area of the oil phase - but the more emulsifier is needed. Finally, all oil droplets are to be surrounded by the emulsifier. If this is not the case, the emulsion becomes unstable and the oil visibly separates from the water. Those companies that produce mayonnaise industrially usually have high-speed homogenizing machines. The raw emulsion is first fed into the homogenizing machine with the help of a feed tube. Pistons belonging to the machine generate the required homogenization pressure. The pressure is then transformed into a fairly high speed. The eddies and voids generated by the speed lead to a reduction in all involved particles and droplets. The end product that leaves the homogenizing machine's outlet tube is smooth and homogeneous.

The vigorous mixing and beating of the mayonnaise produces a more viscous consistency. If the mayonnaise has become too thick through this process, a liquid (preferably water, lemon juice, or vinegar) can be added without problems. The addition of liquid causes a loosening of the emulsion. In general, the amount of oil used per egg depends on the recipe used. Normally, no more than 0.1-0.2 liters of oil are added to one egg yolk. The egg itself contains very little water. Common recipes for mayonnaise call for two to three teaspoons of water per cup of oil. When using an egg at the same time, it is possible to produce a maximum of 24 liters of mayonnaise. When making mayonnaise yourself, only the egg yolk serves as an emulsifier: it is thanks to the egg yolk that the mixture of egg, lemon juice (or vinegar), and oil becomes a creamy substance.

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