Mayonnaise provencal

Mayonnaise or the classic cold sauce of French cuisine mayonnaise has long been thoroughly entrenched in the global culinary tradition. Nowadays, in most states on the planet, the earth can be found famous mayonnaise. there are several versions of the origin of the mayonnaise formulation. However, most are inclined to believe that the sauce was invented by the court cook of the descendant of the great and mighty Cardinal Duke Richelieu. The first mayonnaise was made from turkey eggs and olive oil. The sauce was named after the capital of the island of Menorca, the city of Maon.

For a long time, mayonnaise was called nothing more than Maon sauce. Mayonnaise quickly gained popularity and not only for its distinctive taste. The sauce itself is a nutritious food, which is often eaten with fresh bread. However, the main strength of the sauce is that mayonnaise helps to significantly improve the taste as well as nutritional characteristics of finished culinary products. Mayonnaise is among the top three in the international ranking of the most popular and widely distributed sauces.

In addition to mayonnaise, the equally famous ketchup, which was invented in the English navy, as well as another creation of French gourmet mustard sauce, are among the first. According to the recipe, classic mayonnaise is made from egg yolks, olive oil, with the addition of lemon juice, as well as salt and sugar. There are a sufficient number of types of sauce, among which can be distinguished mayonnaise Provencal, which differs from the classic product in its composition.

Composition of mayonnaise Provencal

In addition to the above products, the mayonnaise of Provence must include ready-made mustard sauce. This obligatory ingredient in the composition of mayonnaise Provencal gives the finished sauce an original taste, which is inherent only in this type of product. It is worth noting that the mayonnaise of Provencal belongs to the high-calorie types of mayonnaise. Depending on the subspecies of mayonnaise Provencal, the composition of the product may contain additional ingredients in the form of various spices, tomato paste, capers, garlic, cornichons, onions, as well as horseradish.

The calorie content of Provencal mayonnaise is at a fairly high level and averages 629 Kcal per 100 grams of sauce. This is a fairly high figure, which suggests that you should not abuse the mayonnaise of Provence. However, in moderation, mayonnaise Provencal can not only improve the taste of your culinary masterpieces, but also benefit. The chemical composition of mayonnaise Provencal is enriched with a certain amount of vitamins of group A, B, E, as well as PP.

In addition, mayonnaise Provencal contains such useful compounds as choline, magnesium, calcium, iron, sodium and phosphorus. The delicate and noble taste of mayonnaise Provencal professional culinary experts are not in vain called the ideal addition for meat or fish dishes, as well as salads. Mayonnaise Provencal is able not only to perfectly emphasize, but also to bring new noble and refined shades to the taste of your culinary masterpieces.