Mayonnaise is often made by emulsifying eggs, oil, and lemon juice, or vinegar. The condiment has a thick and creamy consistency and is commonly used in sandwiches and salads. But did you know that commercially-made mayonnaise does not need to be refrigerated?
Commercially produced mayonnaise has a high enough acidity to slow the growth of bacteria associated with food-borne illnesses, and it does not need to be refrigerated.
Debunking the Refrigerator Myth
It is widely assumed that if commercial or industrial mayonnaise is not refrigerated, it spoils quickly. Adding preservatives and acids to the emulsion extends its shelf life and kills harmful bacteria when applied to salads.
For years, restaurant diners have been kept away from mayonnaise by keeping it in the fridge, under the mistaken assumption that the condiment was prone to spoiling. However, a recent push to dispel that myth has increased the product’s distribution.
Mayonnaise manufacturers innovated by taking a classic product and repackaging it for a new purpose. This all-purpose staple now has its rightful place on the restaurant table, and restaurant customers can literally ‘hold the mayo.Annie Roberts, Vice President of SupplyTrack
Putting the condiment in the hands of diners has made a difference. Mayo shipments to commercial and noncommercial food outlets increased by 3% between April 2015 and April 2016. According to the NPD Group’s SupplyTrack, a monthly food tracking service, this is in addition to an 18 percent increase during the same period last year.
And for those skeptical, food scientists determined that commercially produced mayo has a high enough acidity that bacteria growth associated with food-borne illnesses is slowed, and the product does not need to be refrigerated, according to SupplyTrack.
Refrigerating commercial mayonnaise after opening has more to do with quality and extending its shelf life than it does with spoilageAnnie Roberts, Vice President of SupplyTrack
(Source: Facts Legend)
Who Invented Mayonnaise?
Mayonnaise is said to have been invented in 1756 by the French chef of Duke de Richelieu. While the Duke defeated the British at Port Mahon, his chef prepared a victory feast with a cream and egg sauce. When the chef realized there was no cream in the kitchen, he improvised by replacing it with olive oil. In honor of the Duke’s victory, the chef named the new culinary masterpiece Mahonnaise.
Mahon is located on Menorca, a now-Spanish Mediterranean island. In 2010, food writer Tom Nealon called this story ludicrous and proposed that salsa mahonesa evolved much earlier from the ancient Mediterranean combination of garlic and olive oil is, known variously as allioli, alholi, and aioli. (Source: Facts Legend)
Is Mayonnaise Good for Your Skin?
Mayonnaise is an excellent exfoliator for your face. Simply heat some mayonnaise in a bowl in the microwave. Allow it to cool down to room temperature. Apply it to your face and gently scrub in a circular or upward motion to give your face a lovely glow. Dead skin cells will be removed, pores will be cleaned, and your face skin will soften. (Source: Facts Legend)
Image from Epicurious