NewsWorldSlovaks love mayonnaise: Find out how it was created...

Slovaks love mayonnaise: Find out how it was created and what delicacies you can make with it – Plnielanu.sk – PlníElánu

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It is an integral part of potato salad, dressings, a popular accompaniment to meat and fish. However, its use does not end there. Take a look at the history of mayonnaise with us and learn which ingredients make it special. It started with improvisation A lot of good things are born by chance. This was allegedly also the case with mayonnaise, which is said to have originated due to a lack of cream. When the French celebrated their victory over the British army at Port Mahon in the second half of the 18th century, a popular cold sauce made from eggs and cream was supposed to be part of the menu. However, the cook didn’t have any cream, so he had to quickly improvise. He decided to replace it with olive oil. The improved sauce was a great success and gradually became a traditional part of feasts mainly in aristocratic circles. Its name is said to be derived from the place of origin. It was originally called “mahonnaise”, literally “mahogany”. Quality raw materials are the basis of perfect taste. Mayonnaise also shows its potential in combination with spices and herbs, but it is most widely used in the kitchen in its universal form. Its excellent taste is ensured first of all by really fresh egg yolks – the yellower, the more beautiful the color of the mayonnaise. It also includes vegetable oil without a strong smell, for example sunflower or rapeseed, and an acidic component such as vinegar, lemon or mustard. Of course, don’t forget the salt either. And how is it prepared? Quite simply. Oil is gradually added to the beaten eggs while continuously beating in order to achieve a creamy, voluminous emulsion, which is supplemented with the aforementioned acidic vinegar or lemon. One of the secrets to avoiding curdling of this emulsion is to use all the ingredients at the same temperature. The story of the blue ribbon The popularity of this sauce is also told by the story of Richard Hellmann, who at the beginning of the 20th century started selling ready-made mayonnaise in a delicatessen in New York. The interest was so great that already in 1913 he opened the first factory for the production of packaged mayonnaise, which he sold under the name Hellmann’s Blue Ribbon Mayonnaise. Yes, it was the blue ribbon on the label that became the hallmark of the now world-famous brand Hellmann’s. Mayonnaise was packaged in traditional glass jars, which allow for repeated preservation, more than a hundred years ago. Thanks to its balanced taste, Hellmann’s has earned the same popularity as in the USA in Slovak kitchens. Today, it is based on free-range eggs and high-quality rapeseed oil, considered a source of omega-3 fatty acids. The best recipes Mayonnaise has a strong place in traditional potato salad and in creamy dips. It is ideal with meat and perfect for pasta or spreads. It will diversify not only festive, but also ordinary dishes. Get inspired by our selection. Potato salad with fresh beans We will need: 500 g of boiled salad potatoes 200 g of green bean pods 4 shallots 1 tablespoon of oil a handful of chopped parsley pink pepper for decoration 4 tablespoons of original Hellmann’s mayonnaise juice of 1 lemon 1 clove of garlic 1 tablespoon of grated Parmesan cheese 1 tablespoon of Dijon mustard 2 anchovies, salt, fresh black pepper Procedure: Put all the ingredients except the first three into a container and mix with an immersion blender. The taste is intense sweet-salty-sour-hot. Put the beans in boiling water and cook for about 2 minutes. Meanwhile, heat the oil in a pan and let the shallots cut into strips become vitrified. After a while, add peeled potatoes cut into moons and reheat. Drain the beans, let them drain and mix them in the pan with the potatoes. Mix with the dressing and add salt to taste. Sprinkle chives and pink pepper on the plate. Creamy pasta We will need: 1 package of penne 1 tablespoon of olive oil 1 large onion 2 coarsely grated carrots 1 zucchini cut into cubes 1 small broccoli Hellmann’s mayonnaise (or tartar sauce) approx. 200g cherry tomatoes or 3 large chopped tomatoes 3 cloves of garlic olives ) parsley Procedure: Cook the pasta al dente. Let the onion and garlic foam in the pan, add the broccoli, carrots and zucchini. Let it soften. Add pasta and two heaped spoons of mayonnaise to the pan. We stir. Add cherry tomatoes and parsley. Sprinkle with cheese and serve. Juicy Tortilla We will need: 1 whole grain tortilla 2 crisp leaves of iceberg lettuce 1/4 of a red pepper 1/3 of a small zucchini 1 small onion 1 spoon of Hellmann’s Light mayonnaise 1 spoon of oil a spoon of chopped chives salt a pinch of black pepper Procedure: Fry the onion cut into strips in the oil . After 1 minute, add paprika and zucchini slices and fry so that the vegetables soften easily but remain crunchy. Salt and pepper. Cut the iceberg lettuce into strips. Spread the entire surface of the tortilla with Hellmann’s Light mayonnaise, sprinkle with chopped chives, evenly arrange the lettuce strips and layer the vegetables. Wrap the tortillas. To make the sandwich crispy, warm the tortillas in the oven at 220 °C for about 5 minutes before serving. We can put it under the gridded contact grill and adjust the tortilla in the panini style. Advertorial prepared in cooperation with Hellmann’s

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