In this blog post, we discuss whether it is mayo a dairy product. We give you a recipe for homemade mayonnaise and talk if it is healthy to consume mayo or a sauce that we should avoid.
Is Mayo a dairy product?
No, mayo is not a dairy product. This delicious sauce’s main ingredients are egg, oil, lemon (or vinegar), and salt. None of these components is dairy or derived from milk, so, in principle, lactose-free mayonnaise is the traditional one.
The whitish color and creamy texture of it should not confuse you. If you make it at home with the ingredients that we have named, you will see that you obtain a very similar tone and creaminess with the guarantee of not having a trace of lactose.
But … is there mayonnaise with lactose?
Yes, there is. Milk sugar is used in many processed foods to improve their taste and texture. And that’s why mayonnaise sometimes contains lactose.
Consequently, you have to be very cautious and always check the labeling of this sauce’s cans before buying them.
The truth is that, as a result of this possible appearance of milk sugar among the components of this sauce, the American Gastroenterological Association concludes that mayonnaise contains lactose only on some occasions.
Therefore, in intolerance to milk sugar, the most important thing is to check the product’s ingredients before ingesting it carefully.
The origin of mayonnaise
The origin of mayonnaise is very disputed. It may have come from Bayonne or Mayenne, created in honor of Richelieu’s victory over the English and Prussians at Port-Mahon, or it may derive from the term magnionnaise (from spinning by hand) or moyeunaise (moyeu meant yolk in Old French).
Nowadays, pasteurized mayonnaise occupies an important place in the kitchen. Suppose this can be justified by the fact that this eliminates bacteria and, implicitly, the risks of foodborne infections when served in communities. In that case, pasteurized mayonnaise does not have many places in our country. So you better get on the mixer, because no effort is too much for real mayonnaise!
You can flavor the sauce as you wish, adding herbs, flavorings, and spices. However, it is preferable to add them at the last minute to avoid oxidation or fermentation of chopped herbs, for example.
You can make whole egg mayonnaise. In this case, it is advisable to use a vertical mixer; place the ingredients in the order of emulsification (mustard, salt, raw egg, oil) in a tall, narrow bowl, immerse the mixer head to the bottom of the bowl and slowly lift it to the surface; the emulsion will be made gradually and smoothly.
How to make mayonnaise
1. Keep warm the ingredients
The ingredients should all be at room temperature: 25 ml oil, a tablespoon of mustard, a yolk, a pinch of acceptable salt, a bit of white pepper, a tablespoon of vinegar.
2. Dissolve the salt and mix the emulsifying elements
Mix the salt and ground white pepper with the vinegar. When the salt is completely dissolved, add the mustard, then the yolk. Do not add salt at the end – there is a risk of staining the sauce with small white dots.
3. Grind the mayonnaise
Grind everything vigorously. Pour the oil thinly as it is absorbed and incorporated into the emulsion. Be sure to gather the mayonnaise at the end with a few quick, vigorous strokes.
4. Improving the mayonnaise
Sometimes it happens that the mayonnaise is cut: the proportion of water and oil in the emulsion is no longer correct. Don’t be scared! To fix the mayonnaise, put a tablespoon of cold water in a bowl and beat by adding chopped mayonnaise after the spoon. It will grow and regain its homogeneous texture without problems! It will be a little lighter in color, but just as good …
Chef’s tip: for maximum efficiency, use a small-diameter bottom bowl. For stability, immobilize it with a towel or other bowl, so you don’t have to hold it while rubbing mayonnaise.
Mayonnaise is tasty. But is it healthy?
If we consider the content of vegetable oil, the mayonnaise found on the market is of several types:
- mayonnaise with high vegetable fat content (from 50 to 80%);
- mayonnaise with low vegetable fat content (between 40 and 50%);
- mayonnaise with very low vegetable fat content (less than 40%).
The following necessary ingredients are used in the preparation of mayonnaise: refined vegetable oils, egg powder, salt, sugar, mustard, dairy products, food additives. If the yolk is chosen, its content in the finished product must be at least 2.8%.
However, commercial mayonnaise also has an advantage: it contains egg powder, made from pasteurized eggs, so it is a safer product in terms of microbiological contamination than home-made.
Preparing mayonnaise at home involves using fresh, often raw eggs, and raw egg yolk can have Salmonella, a bacterium that causes food poisoning.
Homemade mayonnaise is usually made from more eggs and more vegetable oil. The yolk has phosphorus in its composition, easily assimilated by the body, representing a brain tonic. It contains iron, which prevents anemia, calcium, vitamins A, D, and some B-complex vitamins.
But, the yolk has a lot of cholesterol, so we should not overdo it with consumption. Due to its high-fat content, it brings many calories, the mayonnaise prepared in the classic version being not recommended for people who are on a diet and want to lose weight.
The bottom line
Mayonnaise is not dairy and does not contain any dairy products. It is made from simple ingredients, such as egg, oil, lemon (or vinegar), and salt. The yolk has phosphorus in its composition, easily assimilated by the body, representing a brain tonic. It contains iron, which prevents anemia, calcium, vitamins A, D, and some B-complex vitamins.
However, make sure you do not exaggerate with mayonnaise, as it also contains a lot of cholesterol, and it is also high in fat content.
If you have any questions or comments on the content, please let us know!