Mayonnaise "Moscow Provence" - the advertising of this product practically does not descend from the TV screens. Let's be honest with ourselves - mayonnaise is really the most popular and often used sauce on the holiday tables of Russians. The hostess’s rare dish is not seasoned with them, especially if it is salads. But how often, when using a product, we think about its composition and initial purpose?
Where did it come from?
Mayonnaise, in essence, is a unique sauce, and the history of its occurrence is just as unusual. More precisely, there are several stories, and not one is documented. It remains only to thank that nameless cook, who unexpectedly changed the diet of many generations of people.
All sources lead either to Spain or to France, which fought with Spain once again in the middle of the 18th century. Yes, it was the feuds of these two powers that gave rise to the great-grandfather of the mayonnaise popular today - Moscow Provence classic.
Components
Let's analyze the composition of Moscow Provence mayonnaise. The classic home-made sauce consists of egg yolks, olive oil, English or other mustard, lemon juice, salt and pepper. Perhaps the addition of sugar is a matter of taste.
Delicate, viscous, with a slight smell of freshness, cooked mayonnaise sets off the taste of any dish: a salad of fresh vegetables and herbs or snacks from slices of cold meat or fish.
With modern consumption volumes of Moscow Provencal mayonnaise, the manufacturer is forced to optimize the cooking process by replacing some components with modern concentrates in order to extend the shelf life from 45 to 90 days, depending on the temperature regime. This is an important point, since products are delivered to all corners of the country, and our logistics is not the most developed industry, unfortunately.
Given the high degree of responsibility to consumers and the constant monitoring of regulatory authorities, the product arriving on the shelves worthily represents a series of branded sauces.
The basic components are: water, refined deodorized sunflower oil, sugar, food additives - dry egg yolk, xanthan gum, guar; mustard essential oil, dye beta-carotene, acids - acetic and lactic; preservative - sorbic acid. Does not contain GMOs.
All indicators are below acceptable, which indicates the desire of the manufacturer to maximize the naturalness of the product. To do this, innovative technologies are applied at the enterprises of the agricultural holding, and quality control is carried out at all key stages of production.
Variety of choices
In addition to the usual classic Moscow Provencal mayonnaise, other varieties of cold sauce can be seen on store shelves. These include:
- "Olive" containing unrefined olive oil.
- “Creamy” with natural cream and low vinegar content.
- "Easy".
In the latter, the calorie content is 2 times lower, “Lean” does not contain animal fats, it is also found “With lemon juice” without vinegar, but with natural lemon juice.
In the product line there is also a series of "Solar Line", which is represented by two types of sauce: mayonnaise "Olive" and "Classic". The distinguishing component is first-pressed oil. It is the oil that determines the taste and quality characteristics of any oil and fat product.
Mayonnaise is considered a high-calorie product, but in fact there are three categories:
- high-calorie - from 55% of the mass fraction of fat;
- medium-calorie - 40-55% m.
- low-calorie - up to 40% m.
And there are lean sauces for mass watchers with a mass fraction of fat of 30%.
Issue price
Direct pricing also depends on the process. The cost of the manufactured product includes not only the costs of the constituent ingredients, but the expended resources - the labor of the manufacturer, the depreciation of equipment, transportation costs and many others. Unfortunately, for mayonnaise, so beloved by the Russians, hit the shelves, you still have to pay and outlets. This affects the final price of mayonnaise, but does not affect the quality. Due to the large volumes of production, good marketing and strong sales professionals, Agroholding Solar Products has the ability to reduce all costs not directly related to the production of sauce.
The price of Moscow Provencal mayonnaise on the shelves also depends on the volume, for example:
- "Classic" 150 ml - from 27 rubles .;
- "Classic" 220 ml - from 46 rubles .;
- "Lean" 220 ml - from 46 rubles .;
- "Creamy" 390 ml - from 70 rubles .;
- "Easy" 420 ml - from 62 rubles .;
- "Classic" 750 ml - from 71 rubles .;
- "Classic" 900 ml (bucket) - from 140 rubles. etc.
Customer opinion
The trend of the last 5 years leads to the fact that the housewives undertook to cook mayonnaise sauce at home. But not all men are ready to change the already formed taste preferences. Homemade is softer and softer, but its shelf life is extremely limited, because the components strive to separate. They do not agree for a long time.
Therefore, the "Olive" mayonnaise from the Moscow Provence series became popular among experienced cooks. It is as light as homemade, has a delicate smell, a slight acidity and contains 100% olive oil. In addition, the price of mayonnaise is absolutely budgetary for all social classes.
Production
Mayonnaise "Moscow Provencal" is produced at the production facilities of the agricultural holding "Solar Products". The company’s rating on the Russian market of crop production, production and sale of vegetable oils and related products is high - it is one of the three leaders in the production of oil and fat products.
Giants such as Novosibirsk Fat Combine, Moscow Fat Combine, and Fat Combine CJSC in Saratov produce the popular cold mayonnaise sauce.
Enterprises comply with production technology, and the manufactured product complies with regulatory GOST 31761-2012. No wonder Moscow Provence mayonnaise was awarded the “Star of Quality” by the International Institute of Taste and Quality (iTQi) in Brussels (Belgium).
Where to apply?
Professional chefs and cooks do not recommend baking products with home-made mayonnaise, as it will break down into its constituent components - yolk and oil. But the product of industrial production will convey its softness and some spice to the cooked dish.
Well, “Moscow Provencal” mayonnaise is ideal in salads and cold snacks, although some recommend diluting 50/50 sour cream in Olivier salad.
There is an interesting nuance - mayonnaise gives splendor to baking, if added to the dough. And also try kneading a teaspoon of sauce in an omelette mixture, and while preparing, cover the pan with a lid. It doesn’t matter where to bake - in the oven or on the burner, believe me, the result will pleasantly surprise you with its look and new taste.
Enjoy your meal!