Themayonnaiseis a universal sauce, but thehandcrafted gourmet mayonnaiseare enormously distinguished from mass industrialists. Let's see why and why they can raise your meals:

• Quality ingredients:

  • Traditional homemade mayonnaise is made withfresh egg, oil (or olive or sunflower), vinegar or lemon, salt. Gourmets often follow this simple base, using field eggs, high-quality oils (many use extra virgin olive oil or high oleic sunflower) and fine vinegars. The result is an authentic egg and oil flavor, without chemical notes.

  • On the other hand, an industrial supermarket mayonnaise sometimes containsup to 8-10 ingredients: vegetable oil (not always of the best, sometimes cheap mixtures with soy), egg or derivatives (or even without egg in some "May-type sauces"),starches, sugar, stabilizers, preservatives (sorbate, benzoate). . This to lower cost and extend service life. It loses flavor purity and adds empty calories (sugar) and preservative sodium.

• Oil and egg content:

  • By Chilean rules (and many countries), a commercial mayonnaise must have a minimum65% oil and 5% yolk. Gourmet usually exceed that: some handicrafts have 70-80% olive oil and quite yolk, giving rich texture. Industrialists usually just meet the minimum and fill with water, starch and emulsification additives.

  • More good oil = more natural taste and creaminess.

  • Data:Mayonnaise is calorie (about 700 kcal/100g) because it is mostly oil. The light fall in half but at the point of water and rubber. Gourmets are usually not light, prioritize flavor, so use it very much enjoying its quality.

• Process and freshness:

  • A small producer can make fresh batches every week, without overpasteurizing the egg (or using pasteurized egg but maintaining profile). That gives ahomemade textureless gelatinous.

  • Industrial factories pasteurize everything (for safety, which is okay) but sometimes that kills nuances. They also mount the emulsion in a very controlled and stable manner (so that it is not cut in months) by adding extra emulsifiers.

  • Gourmets are often stored refrigerated and have shorter expiration (because they do not carry as many preservatives). This usually indicates less chemical intervention, an acceptable trade-off.

• Innovative flavours:

  • Gourmet mayonnaise come in non-typical varieties:truffle, roasted garlic, chipotle, basil, antique mustard, wasabi, etc.Craft brands experiment with real ingredients to taste (real truffle, natural spices). On the other hand, commercials rarely come out of classics and light; and when they do (e.g. May garlic flavor), often use artificial flavors instead of real garlic.

  • Having aMay truffleorMay to curryin your refrigerator lift any sandwich or dip to another level of sophistication.

• No unnecessary additives:

  • Looking at gourmet mayonnaise labels we sell, you see that they do not have artificial preservatives; at most they use a little more vinegar or lemon that already acts as a natural preservative. Nor do they usually include glutamate or dyes (yellowing comes from the real yolk).

  • Industrialists sometimes include EDTA for color stability, or dissodium calcium as a taste preservative, etc., which scare when reading. Gourmet are read understandable: egg, oil, vinegar, spices.

• Handcrafted taste and texture:

  • You will notice this when you try: a gourmet mayonnaise usually has a more "round" and homemade taste: you feel the mild acid touch of lemon/vinegar and the richness of the egg.

  • The texture may be somewhat less firm than the super homogenized commercial, but it is unctuous, integrating perfectly into food.

  • Flavor comparison:A test between a home vs industrial May often has this: industrial one can leave artificial sweet aftertaste (by added sugar) and is salted. The landlord/gourmet is more balanced, real. Many agree that the landlord knows "better" although there are those who get used to commercial boat.

• Health:

  • It is still a fat sauce, but at least gourmet brings the benefits of good oil (e.g. if it is olive, it will have polyphenols, monounsaturated fats) and less chemicals.

  • In addition, they do not usually carry added sugar or in minimum quantities, which is positive (the industry adds sugar to balance acidity and hook to the palate).

  • Eye: there isgourmet vegan mayonesemade with vegetable milks or aquafaba, also without chemicals, for those who do not consume egg. We also have them; they are usually much better than starch and preservatives full of starch and preservatives.

• Examples:

  • Bornibus Truffle May:French heritage brand, its truffle May contains genuine black truffle and truffle oil. Unparalleled elegant taste.

  • Grand Cucina Alioli:Spanish style mayonnaise with natural garlic. Versus buy an industrial alioli with flavourings, it really tastes garlic.

  • Casalta Mayo Organic:made with free chick eggs and organic wonder oil, gluten-free, preservative-free.

At ExtraVirgen.Store we value these niche mayonnaise. Yes, they are more expensive than a common Hellmann's, but they are in another spectrum of experience. They are aAffordable luxurywhich can transform a simple sandwich, brave potatoes or a dip of vegetables.

Council of use:Because of their power, they sometimes surrender more. Unite them in gourmet paninis, accompany meats (a May of mustard for a roastbeef, yum), or mix with yogurt to make a light but tasty dressing.

Once you try a good gourmet mayonnaise, you understand why not all Maya are the same. We invite you to discover it and surprise your taste buds with the difference!

(By the way, if you are concerned about food safety: packaged gourmet may have also been pasteurized or acidified enough to be safe, not be afraid. Enjoy them respecting the cold chain after opening.)