How did the mayonnaise?

Mayonnaise (FR. mayonnaise on)- a sauce made from vegetable oil, eggs, vinegar and/pililimonova juice, mustard, sugar and salt by whipping the egg geltype gradually add oil. Often add various seasonings. To our days, there are several plausible legends about the origin of mayonnaise. All of them are connected with the turbulent history of the eighteenth century. The story first. In the Mediterranean sea lies the island of Menorca. Its capital is the ancient city of mahn (or Mayon). In the eighteenth century this land was fought a continuous war between the European rulers. In the midst of those battles, and began the history of the sauce mayonnaise.

First, in 1757, Mahon was captured by the French under the command of the Duke de Richelieu. Soon the city was besieged by the British. Richelieu was going to hold position even under pain of death by starvation. And with products in the besieged city was stress - only had olive oil and eggs. How much can you make from this set? When the French garrison himself Richelieu already could not see on omelets and scrambled eggs, cook to the Duke showed resourcefulness: he carefully rubbed the egg yolks with sugar and salt and mixed it all with olive oil. Richelieu and his soldiers were delighted. So there was a wonderful sauce, named after the besieged city - "moonskin sauce" or "mayonnaise".

The second story. Another version of the origin of mayonnaise also tells us about events in Mahon, this time in 1782. The city then was conquered by the Spaniards, commanded by a Frenchman in the Spanish service, Duke Louis de Crillon. This time the reason for the invention of the sauce was not the scarcity of food, and plenty of it. Was given a great feast in honor of the victory, and the Duke ordered the cooks to cook something "very special". And then on the Banquet tables appeared unprecedented sauce, made from the finest Provencal olive oil, eggs and lemon juice with the addition of red pepper. Great seasoning received since then international fame under the name of "Provencal sauce Mahon, or simply the French mayonnaise on".

The third story. She says that mayonnaise came not in Mahon, he still deeper roots! Imagine, say us experts on cooking, " what man in his right mind would simply take the butter and eggs, and will be their beat and mix, not even imagining what an unexpected result it will turn out in the end? No, whoever was a cook in the city of mahn, he probably relied on someone else's experience and knew what to do.
Indeed, it turns out that mayonnaise was a direct ancestor - spicy Spanish sauce "Ali-Oli", translated from Spanish and means "garlic and oil". It was a great mixture of garlic, eggs and sunflower oil. The inhabitants of southern Europe knew and loved "Ali-Oli" from time immemorial. About this strange seasoning wrote the Roman poet Virgil. Under the name "Ali" this sauce has survived.
And the French nobility in the eighteenth century just released an old recipe and gave it a French name. Since then, a great sauce firmly entrenched in the menu of European aristocrats.

In those days, the mayonnaise was very expensive because oil and egg yolk mix well by hand very difficult. Only in recent times, due to electric mixers, mayonnaise became available to all. Now this is the most common industrial made sauce.

Interesting facts
A recognized leader in the consumption of mayonnaise is, Ekaterinburg, as recorded in the Guinness Book of records".

The same word "mayonnaise" in different countries, it turns out, can be called a variety of products. But in fact, it is a mixture of oil, egg product, salt, sugar and vinegar. This set of products is the Foundation of any mayonnaise. And it is already may be added other components. As a result, mayonnaise differ in the composition, taste, but most importantly, calories and oil content. Hence, there are various designations of similar products. For example, in Germany the classic mayonnaise is recognised only sauce with fat content not less than 80%, which consists of solely natural eggs (other thickeners are not allowed). Anything that contains less fat is called mayonnaise for salads. It is already possible to add various thickeners and preservatives. Sauces with a fat content of less than 50% - this is actually not the mayonnaise. The Germans call them cream mayonnaise.

In England the mayonnaise is divided differently. Mayonnaise for the British has a fat content of 70%. Sauces, where fat is less, up to 40% - this is not the mayonnaise, and salad dressing.

In our country all these products have long been considered as one word "mayonnaise". However, experts know that, depending on your calorie mayonnaise are divided into groups:
� high-calorie (fat content of 55%);
� srednekaloriynye (mass fraction of fat of 40 - 55%);
� low-calorie (fat content up to 40%).

According to the materials of the sites www.ru.wikipedia.org and www.lyka.ru