Mayonnaise and Its Disadvantages + Homemade Mayonnaise Recipe

History of mayonnaise

There are various hypotheses about the origin of mayonnaise, but most trace its roots to a historical and cultural narrative between Spain and France. According to this story, the name "mayonnaise" originates from the city of Mahón on the island of Menorca in Spain. The invention of mayonnaise dates back to 1756 when French forces, under the command of the Duke of Richelieu, captured the island of Menorca. It is said that a French chef, seeking to create a new and different sauce, was inspired by a local sauce known as "salsa mahonesa," made in Mahón. At the time, sauces were typically prepared with cream and eggs, but due to a shortage of cream, the Duke’s chef used olive oil instead. By combining a simple mixture of egg and olive oil, he prepared a smooth and delicious sauce. This new sauce was named "mahonnaise" or "mayonnaise" in honor of the French victory at Mahón. In 1806, a famous French chef named Marie Antoine Carême added acetic acid to mayonnaise, which increased its shelf life. The name mahonnaise gradually evolved into mayonnaise, first gaining popularity in France before spreading worldwide. Mayonnaise became widely recognized and used as a key condiment in various dishes. Mayonnaise made its transatlantic journey to America in the 19th century, but it remained primarily handmade in homes and restaurants rather than being mass-produced. Initially, mayonnaise was served only in upscale restaurants in New York. In 1905, Richard Hellmann, a German immigrant, began producing mayonnaise in glass jars in his New York grocery store. His mayonnaise gained popularity due to its high quality and excellent flavor. In 1913, Hellmann officially registered his mayonnaise brand and began mass production. He used a blue ribbon on the mayonnaise jars as a symbol of its high quality. Over time, Hellmann turned his brand into one of the most popular mayonnaise brands in America. In the 20th century, mayonnaise became a widely used condiment in many countries. In Iran, mayonnaise has a relatively recent history, likely introduced during the 1950s and 1960s. During this period, the growing influence of Western food culture in major cities like Tehran, Isfahan, and Shiraz popularized mayonnaise. Increased travel abroad and familiarity with Western cuisine led to the adoption of various sauces, including mayonnaise, in Iran. Initially imported from Europe and the United States, mayonnaise was available in large stores and select grocers in major cities. As demand grew, Iranian food manufacturers began domestic production. By the 1970s, Iran saw its first mayonnaise factories, making it more accessible to families and a common household item. Over several decades, mayonnaise evolved from an imported specialty to a popular condiment in Iranian cuisine.

Global consumption of mayonnaise

The global consumption of mayonnaise has grown significantly in recent decades due to the rise of the fast-food industry and the popularity of processed foods. According to the latest statistics from 2023, the global mayonnaise market value reached $12.8 billion, with worldwide consumption estimated at approximately 4 million tons. Projections indicate that the market value could rise to $18.4 billion by 2032.

Some drawbacks of mayonnaise

High fat content

Mayonnaise is high in fat. For instance, one tablespoon of full-fat mayonnaise contains about 10 to 12 grams of fat. Regular and excessive consumption may lead to health issues. The high fat content can increase blood cholesterol levels, posing a risk of heart and cardiovascular diseases. For individuals with high cholesterol, excessive mayonnaise consumption can further elevate the risk of heart problems. Additionally, uncontrolled intake of high-fat foods like mayonnaise can increase the risk of type 2 diabetes. This is because fat accumulation in the body reduces insulin sensitivity, leading to elevated blood sugar levels.

Sodium benzoate (E211)

Mayonnaise typically contains oil, egg yolk, vinegar, or lemon juice. Industrial varieties also include preservatives such as sodium benzoate to prevent bacterial and fungal growth and extend shelf life. However, continuous and excessive consumption of products containing sodium benzoate may pose health risks, including:

May damage liver function (such as causing inflammation in the liver and metabolic disorders), may cause neurological problems (such as hyperactivity disorder in children), allergic reactions, including respiratory problems and skin rashes (itching, redness, inflammation), which can be more severe in individuals with asthma and allergies, increased cancer risk due to potential genetic mutations caused by sodium benzoate, leading to irreversible DNA changes. Additionally, sodium benzoate can react with acidic ingredients like citric acid, vinegar, or ascorbic acid (vitamin C) to form benzene, a carcinogen. This reaction usually occurs more frequently when mayonnaise is exposed to high temperatures (around 45°C) and direct sunlight.

Potassium sorbate (E202)

Potassium sorbate is another common preservative used in mayonnaise production to inhibit the growth of molds and bacteria. While it helps maintain product quality, prolonged and excessive consumption of foods containing potassium sorbate can have adverse effects:

It may disrupt gut microbiome balance, causing digestive problems such as nausea and stomach pain, chronic inflammation (long-term inflammation), particularly in the respiratory system, can lead to damage to the respiratory epithelium, increasing the risk of lung diseases, overuse may weaken the immune system, making the body more susceptible to infections and long-term consumption could increase the risk of chronic metabolic disorders, including type 2 diabetes.

Homemade mayonnaise without harmful preservatives

Given that daily fat intake comes from various sources, it is wise to manage mayonnaise consumption. Additionally, making homemade mayonnaise can help avoid harmful preservatives. Below are two recipes for healthier mayonnaise:

Recipe 1 (without eggs or preservatives): the required ingredients include 1 cup milk, 1.5 cups olive oil, ⅓ teaspoon sugar, ⅓ teaspoon salt, ⅓ teaspoon mustard powder and 2 tablespoons lemon juice. Instructions: Combine milk and oil, blending for about 10 seconds until thickened. Add sugar, lemon juice, mustard powder and salt. Blend again for another 10 seconds until the sauce reaches the desired consistency. Store in a sealed jar and refrigerate for up to one week.

Recipe 2 (with boiled eggs, without preservatives): the required ingredients include 3 hard-boiled eggs, 80 ml water (approximately ⅓ cup), 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon white vinegar, 1 teaspoon mustard powder, a pinch of salt and ⅓ teaspoon black pepper. Instructions: Combine all ingredients in sequence and blend until smooth. This mayonnaise can be stored in the refrigerator for up to three days.