Hero Mayonnaise: Its History, Production Method, and How to Eat It

(1) Prologue

There was a sauce served at a restaurant in the Spanish port city of Mahon , made by a descendant of Monsieur Richelieu, the final boss of the French literary novel "The Three Musketeers."

This was so tres biens that His Excellency named the sauce "Mahonnaise," which means "Mahon-style" in French .

This was the beginning of the mayonnaise legend.

...

(2) Freedom of Choice

One of my secret pleasures is munching on tuna mayo rice balls made with additive-free yellowfin tuna mixed with chopped cucumber and onion.

The key is to make the mayonnaise yourself, because you can't choose the oil in store-bought mayonnaise.

The so-called omega-6 salad oils made from soybeans, rapeseed, corn, etc., which make up about 70% of commercially available mayonnaise , are not bad in themselves.

The ideal ratio of omega-3 to omega-6 is 1:4. However, in this day and age, our bodies are flooded with omega-6 even if we do nothing, and the ratio is said to be 1:10 to 20.

Excess omega-6 linoleic acid is converted into arachidonic acid in the body.

This stimulates the production of proteins called prostaglandins , which trigger inflammation .

in short.

This makes my naturally aged face, which is 53 years old, look even older lol

This normalizes chronic inflammation, the fearsome enemy of anti-aging .

Omega-3 has anti-inflammatory properties, so to counteract the inflammatory effects of omega-6, the ratio should be closer to 1:4.

In that case, I guess at least my facial age will be 48 lol


(3) Mahon-style sauce

Making mayo is easy.

1. oil
2. Egg yolk (whole egg is also acceptable)
3. pepper
4. Salt
5. Mustard
6. Vinegar

Mix these ingredients thoroughly with a whisk for about 10 minutes. For details, see Cookpad or Classy, ​​but the key is to add oil little by little afterwards.

The good thing about handmade items is that you can freely choose the materials you use!!

Of course, the oil is omega 3 or 9.

The vinegar is not just "vinegar-like seasoning," but proper rice vinegar, apple cider vinegar, grape vinegar, white wine vinegar, etc. The salt is natural sea salt, rich in minerals.

It's a little more expensive, but choosing your own ingredients satisfies your curiosity, is better for your body, and leaves you feeling much more mentally satisfied after eating.

Before we know it, our goal is to reach the pinnacle of Maslow's whatever.

Eating should not be an animalistic act that is done solely to satisfy one's appetite. We are human beings.

By the way, oil is extremely high in calories.

All oils have about 900 kcal per 100cc. Mayonnaise uses 100-200cc of oil per egg, and one tablespoon (15g) contains 100 kcal.

"Food makes me fat"

I'm sure there are many people out there who say things like this in their sleep .

However, reducing your intake of 6-type oils and refined sugar (and high fructose corn syrup) in fried foods and sweets will have a much greater effect on your diet.


(4) Desire for self-actualization

So, I mixed the hero mayonnaise I made with my knowledge and `` additive-free yellowfin tuna'' with some crispy cucumber.

Inside the bomb rice balls made with Milky Queen germ rice... I was completely focused...

Take a bite!

picture?

Is this Ayurveda, which my wife, who is in her 40s, has been very interested in recently?

"Hero Tuna Mayo Musubi" brings you to a state of ecstasy? LOL

A midsummer day when the cicadas are marching and blocking the road. A sweaty junior high school girl expresses her happiness with her whole body as the chocolate mint ice cream melts in her dry mouth .

I think that's what "eating" means. There has to be some kind of emotion in it.

Anyway, as a mayonnaise fan, thank you, Monsieur Richelieu ♡

Your Excellency, too.

I wonder if the moment he tasted the original sauce (at the time) made with eggs, olive oil and vinegar , he felt the "fulfillment of his desire for self-actualization" in the port town of Mahon lol