The best brands of mayonnaise. Without synthetics and chemicals

The autonomous non-profit organization "Russian Quality System" (Roskachestvo) is a national monitoring system that conducts independent research on the quality of goods on the shelves of Russian stores and assigns the "Quality Mark" to the best Russian products.

This article is devoted to the consideration of various brands of mayonnaise, in particular those that have earned the recognition of many thousands of people on the territory of the Russian Federation.

An indispensable product

Mayonnaise has long been a part of city life. This is a quick sauce, always ready to eat. He saves in difficult situations, when guests may unexpectedly turn up or there is nothing else at hand for a snack. It even began to be produced in a lean version. Lenten mayonnaise brands "Schedro", "Ryaba", "Sloboda" will help believers and even those who are losing weight in difficult moments of lack of pickles. With those who lose weight, however, everything is more complicated.

As you know, manufacturers do not consider it necessary to produce brands of mayonnaise without sugar. Manufacturers are in no hurry to get rid of the high-calorie preservative, as it is of the natural type. If this question is fundamental, you should start cooking mayonnaise at home. But how do factories produce real mayonnaise, worthy of owning the “Quality Mark”?

Technology

To begin with, choose vegetable oil. The main condition is refined and deodorized. Further, to convert the mayonnaise into a smooth, thick, creamy emulsion, emulsifiers are added. If we consider the optimal version of quality, then lecithin is used, which is contained in egg yolk. However, the use of dry derivatives of milk, for example, or whey, is also allowed. Mustard powder can also be used as an emulsifier, which gives an incredible piquancy to mayonnaise.

In order to avoid delamination during transportation or temperature changes (especially for low- and medium-calorie products), thickeners and stabilizers are added to mayonnaise. The ideal option is xanthan and guar gums, starches, locust bean gums. These additives are not needed for mayonnaises with a high percentage of fat content.

Preservatives in mayonnaise are citric acid (vinegar) and sugar. Citric acid provides sourness and vinegary flavor, unlike those in which it is not used. Different brands have their own production technologies. Some manufacturers do not want to spoil their product with acetic acid and prefer to stick to the vector of optimal naturalness and taste.

Risk factors

Dangerous in mayonnaise are acids, dyes and flavors. If you do not want to risk your health, you can make mayonnaise at home. As it turns out, it's quite easy. The main advantage of homemade sauce is the freshness of the products and confidence in the cooking process. Mayonnaise from the counter, we can either trust or not. But let's move on to today's realities.

The results were expected

As it turned out, the most popular brands of mayonnaise in Russia with a fat content of 67% (“Provensal”) are the following:

• Billa;
• Globus;
• Baisad;
• Heinz;
• fine life;
• Mr.Ricco;
• Rioba;
• "Vkusnoteka";
• "Bouquet";
• "Deli";
• "Every day";
• "All year round";
• "EZhK";
• "Maheev";
• "Dream of the hostess";
• "Moscow Provencal";
• "Miladora";
• "Novosibirsk";
• "Ryaba";
• "Good";
• "Oscar";
• "Selyanochka";
• "Sloboda";
• "Skit";
• "What you need";
• "Khabarovsk";
• "Thousand Lakes"

Among the products sent for research, 9 were released under their own brands, and 7 samples acted as the largest regional brands.

Purchases for research were carried out in various outlets of the country. The cities included Yekaterinburg, Krasnoyarsk, Kislovodsk, Nizhny Novgorod, Novosibirsk and Saratov.

Quality is beyond praise

According to GOST, mayonnaise is a sauce that contains at least 50 percent fat and 1 percent egg products. These characteristics create a line between mayonnaise and mayonnaise sauce, which can contain at least 15 percent fat. The best mayonnaise is considered to be Provencal, which contains 67 percent fat.

However, the above samples were selected not just in accordance with GOST, but according to more stringent standards of the Russian quality system, which resemble an extended version of the requirements of the state standard. The composition of the product is always under the gun: 100% natural components are expected here, which should have a low level of acidity, a stable emulsion and increased density. The standard does not allow the presence of artificial preservatives in mayonnaise brands.

Formula

Thus, quality mayonnaise is a mixture of the following ingredients: vegetable oil, eggs and egg products, natural thickeners, mustard products, natural flavors and colors, antioxidants, sugar and salt.

However, according to the deputy head of the quality control organization, Elena Saratseva, mandatory technical regulations allow the use of certain artificial ingredients. It turns out that the naturalness of the product lies in its quality, and not in safety.

All of the listed samples turned out to be high-quality products without artificial components. In addition, not a single testing laboratory found traces of GMOs in the products presented.

What to watch out for

Roskachestvo limits the use of non-natural preservatives in Russian trademarks mayonnaise, which include:

• sorbic acid and its salts;
• benzoic acid;
• antioxidants (including EDTA);
• vitamins;
• multivitamin premixes;
• complex stabilization systems (i.e. food additives).

It may seem absurd to include vitamins in this list, because it is believed that they are of great benefit to our body. As it turns out, these additives reduce the growth of most microorganisms, especially yeasts and molds.

Preservatives help to increase an important characteristic of the product - here we are talking about the shelf life (up to 7-12 months), says Olga Tokmina, head of the Roskachestvo certification body.

open wrestling

However, as practice shows, manufacturers often do not even think about hiding the use of such additives on product labeling, hoping that the target audience is not aware of this issue. And in fact, how many people will think about the dangers of vitamins?

However, the product must be manufactured in accordance with the requirements of Roskachestvo, which indicate the restriction on the use of any artificial preservatives. Violation of this requirement knocks out 16 samples from the 27 listed mayonnaise brands. The "dropped out" of the race for the title of the best 16 products, as it turned out, include benzoic (E210) or sorbic (E200) acids in their composition.

A pleasant exception was the brands of mayonnaise from the manufacturers "Every Day", Mr. Ricco, "SKIT", "Moscow Provensal", "Miladora", "Sloboda", "Ryaba", "Bouquet", "Khabarovsk", "Novosibirsk Provensal", Heinz.

In addition to the listed research procedures, the presence of heavy metals, radioactive nuclides, toxic elements, pathogenic microorganisms (including Salmonella and E. coli) in the composition of the samples is analyzed. As a result, all products submitted for testing turned out to be safe, which is good news.

"Slimmed" mayonnaise

The obligatory technical regulation, which provides for the presence of 67 percent fat content in mayonnaise brands, as it turned out in the course of the study, is often not observed. Packages confidently say that mayonnaise complies with GOST (No. 31761 "Mayonnaises and mayonnaise sauces"), but about half of the submitted samples do not meet the standard.

The fact is that manufacturers of mayonnaise brands deliberately reduce the actual amount of fat in comparison with the information stated on the label.

In 13 cases out of 27, manufacturers reduced the percentage of fat in their products. It turned out that Heinz is the brand of mayonnaise (you can see the product photo below in the article), which “sins” the most in this parameter.

"Provencal" from Heinz contains only 61 percent fat. Such actions can be regarded as a violation of consumer rights in relation to reliable information about the product. Therefore, this information was immediately sent for consideration to Rospotrebnadzor.

Expert opinion

According to Ekaterina Nesterova, executive director of the Association of Producers and Consumers of Oil and Fat Products, as a result of laboratory studies, it was found that the largest inconsistencies were found in the mass fraction of fat. The product must clearly meet the requirements and information declared about it. Unfortunately, the taste of an ordinary consumer is unlikely to be able to detect a difference in the percentage of fat, only a highly qualified taster will be able to navigate well here.

Regarding the ban on preservatives, which is included in the Roskachestvo standard, Ekaterina responds approvingly, considering it to be correct. The executive director says that even today manufacturers of many brands of mayonnaise have tightened the requirements for their products, refusing to use preservatives. Such a turn for the better is regarded as the restoration of a high production culture and the appropriate sanitary conditions necessary for this. It is no secret, says Nesterova, that preservatives are used to get rid of pathogenic microorganisms, which, however, are unlikely to appear if the production process is carried out under the necessary conditions: here are bactericidal lamps, disinfection of equipment, cleanliness of industrial premises, air, water and so on.

What brand of mayonnaise is best?

The samples subjected to examination turned out to be safe products in accordance with established standards. Some products even meet the increased quality requirements that were established by the Roskachestvo regulations. Five trademarks of domestic production received the "Quality Mark". These include:

• "Skit";
• Mr.Ricco;
• "Ryaba";
• "Bouquet";
• "Liberty".

Mayonnaise of the brand "Novosibirsk Provensal" became a high-quality product.

According to the expertise, 8 more items were recognized as high-quality goods: "Selyanochka", "Oscar", Fine Life, Globus, "Housewife's Dream", "Thousand Lakes", "EZhK", "Gastronom".

We hope that the information provided in this article will help you make a choice in the grocery store.

Today I want to talk about a popular product, without which no holiday can do. Of course it's mayonnaise.

Of course, you can try to choose the best mayonnaise, but keep in mind that home-made sauce is still the most healthy. Do not be lazy, try to cook mayonnaise yourself and your guests will be satisfied.

But, if you still decide to buy mayonnaise, then in the store you will come across different types of sauces, different shelf life, different composition. Let's try to figure out how to choose the best mayonnaise so as not to harm our health?

What is in the best mayonnaise?

• Compound;
• Shelf life;
• calories.

On the label, you usually see the following composition:

• Vegetable oil;
• Eggs or maybe egg powder;
• Powdered milk;
• Salt;
• Sugar;
• Cream;
• Mustard;
• Water;
• Vinegar;
• Citric acid;
• Flour;
• Starch;
• Soy protein.

Also, other ingredients that manufacturers forget to tell us about are not excluded.

According to the European classification, true mayonnaise must have a fat content of at least 80%.

In our stores you can find different types of mayonnaise:

• Low-calorie - fat content 30-40%;
• Medium calorie-fat content 40-55%;
• High-calorie - fat content more than 55%.

If you want to buy mayonnaise without a huge amount of additives, choose high-calorie, even those who are losing weight should not choose low-calorie mayonnaise.

Why? In light mayonnaise, vegetable oil is replaced with water, and a lot of thickeners, additives, stabilizers are added to make the mass look like mayonnaise.

Maybe you save on calories, but clog your body with unnecessary chemicals. The choice, of course, is yours.

What should be the composition of the best mayonnaise?

The best mayonnaise should be made using extra virgin olive oil. It is expensive, so manufacturers always save money and mix olive oil with vegetable oil.

If you read the composition, according to GOST, all components are written in descending order of mass fraction.

If olive oil follows sunflower oil, then it is not enough in its composition. But if there is no olive or sunflower oil on the package, then you should be wary. This means that the manufacturer saved a lot and used cheap soybean, rapeseed, cottonseed or peanut oil.

If you read hydrogenated before the name of these oils, then the mayonnaise contains modified trans fats. The shelf life, of course, increases, but the benefit from this does not increase.

It will be great if the mayonnaise contains egg yolks, and egg powder, or even worse, chemical substitutes. Manufacturers rarely add eggs to mayonnaise, as they quickly deteriorate and care must be taken that eggs do not contain harmful microorganisms, such as salmonella.

Egg powder has its advantages, it forms a strong emulsion and you don’t have to add a lot of thickeners, stabilizers, emulsifiers.

Read the composition carefully, spices and seasonings should be natural, not flavorings. Manufacturers even save on spices, replacing already cheap mustard with synthetic flavors.

How to choose the best mayonnaise?

How to choose the best mayonnaise?

1. Mayonnaise should be creamy, thick, homogeneous.
2. Spice particles may be visible.
3. You can check the mayonnaise - squeeze a little on a plate and leave for five minutes. High-quality mayonnaise will retain its original appearance, does not spread.
4. If the mayonnaise is too thick, then there is a lot of starch in it, if it is liquid, then there is a lot of water.
5. Whether there is a lot of starch in mayonnaise, you can check for yourself by dropping a drop of iodine into it, if it turns blue, then there is starch.
6. If you notice lumps in mayonnaise, then the production process is broken or the product has deteriorated.
7. The color of the mayonnaise should be white to creamy yellow.
8. The shelf life of mayonnaise should not exceed 2-3 months.
9. You can also check the presence of water by pouring mayonnaise into a hot pan, if water is added, mayonnaise will foam.

I think homemade mayonnaise is the best. After all, it is very quick and easy to cook, and it will taste no worse than store-bought. In addition, you will know that mayonnaise is natural, without chemical additives.

I want to offer a recipe for mayonnaise without eggs.

Mayonnaise base:

• 200 ml - odorless vegetable oil;
• 100ml-milk.

When preparing mayonnaise, the base should be two parts butter, one part milk.

Butter and milk should be cold, so put them in the fridge for 20 minutes. Then pour into a blender, add half a teaspoon of salt, a spoonful of sugar, a little black pepper, a spoonful of mustard, lemon juice, a clove of garlic. Whisk. The sauce is liquid, put in the refrigerator and whisk again. You will get a fairly thick mayonnaise. Add spices, salt, sugar to taste.

Conclusion: now you know how to choose the best mayonnaise and your salads for the holidays will be the most delicious.

Two things surprise us the most. Firstly, how did it happen that mayonnaise became the main element of the festive table in Russia? And secondly, how did it happen that the Uralweb natural scientists have not yet reached it. If the first question is purely philosophical, then we decided to deal with the second immediately. So let's check the mayonnaise.

Moreover, we did not rely on our own extensive knowledge in the process of making mayonnaise, but went straight to the Yekaterinburg Fat Plant (EZhK), where this mayonnaise is brewed (it is brewed) on an industrial scale and quite successfully. Actually, in the Sverdlovsk region, the Ural mayonnaise is the undisputed leader.

The visit to the EZhK began with an informative conversation with the chief technologist, which significantly deepened our knowledge of mayonnaise production.

First, mayonnaise, as we have said, is boiled. In fact, it is difficult to call this process cooking - the ingredients are mixed for about 30 minutes at a temperature of 60 ° C. Although we have always believed that this is a cold sauce, which is made from cold products - egg yolks and vegetable oil. However, industrial production makes its own adjustments.

Secondly, the fat content of classic mayonnaise is 67%, but all manufacturers have long moved away from this figure. Now you can even find 25% fat mayonnaise. How do you get the right consistency? First of all, by adding starch. Not very useful, but mayonnaise has never been related to a healthy diet.

Thirdly, classic mayonnaise has a pure white color, almost like sour cream, but in practice it has a yellowish tint. This is achieved with the help of a natural dye - beta-carotene.

Fourth, one of the ingredients of mayonnaise is mustard. It is added in order to bind moisture, as well as to give the sauce a sharp aftertaste. In fact, practically the only manufacturer that adds mustard powder to mayonnaise is our EZhK, which is why its taste is so recognizable. In their mayonnaise, you can see small black blotches - this is mustard. The rest, if they add it, then in the form of flavors "identical to natural".

Fifthly, the main component of mayonnaise is vegetable oil. As a rule, sunflower is used. Some manufacturers may use other types of oil, up to palm oil. It is better not to buy such mayonnaise.

There are a lot of other cognitive moments, but we will talk about them below. However, the main point is that today's mayonnaise is very different from that which was produced back in the Soviet Union, and practically does not look like the classic Provencal sauce.

So, for verification, we bought six different brands of classic mayonnaise: Calve, EZhK, My family, Maheev, Mechta Mistress and Sloboda.

Calvet

The first participant of our test. Price - 45.30 rubles. This is the most expensive participant in the audit. Manufacturer: OOO Unilever Rus, Moscow. Shelf life - up to 7 months. The hint of preservatives is quite understandable.

Actually, the first thing that surprised us was its fat content, only 40%. As we have already said, this is a sign of a high content of starch and water - otherwise you simply cannot achieve the correct consistency. And indeed, water was in the first place in the list of ingredients, that is, it is there most of all.

But the ingredients also included natural egg yolk. True, pepper and mustard were present only in the form of flavors.

The mayonnaise appeared to have a pleasant color and smooth texture, and was also quite viscous. The aroma is harmonious and slightly sour. However, his taste turned out to be very insipid and inexpressive, starch was felt very clearly. As a result, not everyone liked the mayonnaise - the score was only 3.5 points, and this at such a price. In general, we are disappointed.

Mayonnaise "Provensal EZhK"

The next participant, the cost is 21.80 rubles. Actually, this is the main "culprit" of the fact that Yekaterinburg is the world leader in terms of the volume of mayonnaise produced per capita. Shelf life from 2 to 10°C - up to 6 months.

The mass fraction of fat in Yekaterinburg mayonnaise is 67%. That is why there is more sunflower oil here than water and all other components. Natural egg yolks are not used here - powder is used. In addition, as we have already said, mustard powder is used here as an additional component for binding moisture.

The consistency of mayonnaise turned out to be very thick, while the smell was quite intense and sour, and a pronounced bitterness was felt in the taste. To some, it may even seem sharp. But most natural scientists liked this product - 3.8 points.

"My family"

The next participant in our mayonnaise feast is classic Mayonnaise "My Family". Manufacturer: OOO "Petroprodukt-Otradnoe", Leningrad region. Cost - 35.10 rubles. Frankly speaking, not the cheapest product.

The manufacturer, apparently, rests on the dietary nature of his product - the mass fraction of fat is only 28%, that is, not much fatter than sour cream. As a result, in the list of ingredients in the first place we see water, and immediately after vegetable oil (by the way, it is not indicated which one) - a long list of thickeners and preservatives.

In the refrigerator, such mayonnaise can live for a "standard" 6 months. By the way, "Soviet" could be stored for a maximum of a month. Those were the standards.

The consistency of mayonnaise turned out to be moderately thick, while there is practically no pronounced smell, only a little mustard is “caught”, which is present here in the form of flavoring. By the way, mustard is also present in the taste, but mayonnaise suffers from a typical problem of all "low-calorie" counterparts - a very bland taste that cannot be pulled out by any flavorings. 3.7 points - such a low-calorie result.

Mayonnaise Provencal Maheev

Fourth member. Manufacturer: CJSC "Essen Production AG", Tatarstan, Elabuga. Price - 23.30 rubles.

We found the fat content of this mayonnaise with difficulty - it is written in nanoletters on the back of the pack. Mass fraction of fat - 55.5%. But the list of ingredients here turned out to be the shortest compared to all the other participants. So short that we will even quote it: refined sunflower oil, water, starch, egg yolk, salt, acetic acid, preservative potassium sorbate, natural mustard flavor, beta-carotene dye, black pepper extract, sweetener "Saccharin". Shelf life at a temperature of 0 +10 - 180 days.

Maheev does not have any pronounced smell, and the consistency is quite thick and uniform, without lumps. Vinegar is clearly felt in the taste, and there is also a slight bitterness. Evaluated by all - 3.72 points.

Mayonnaise classic "Housewife's Dream"

produced by the same company as "My family" - LLC "Petroprodukt-Otradnoe", Leningrad region. The cost is 41.30 rubles, which makes it one of the most expensive participants in the test.

On the outside, the hostess' dreams turned out to be ... how to say, thin. The consistency of mayonnaise was fluid, and it just spread on the plate, while the rest of the participants held their shape tightly. But it also turned out to taste very sour - the manufacturer obviously overdid it with vinegar. At the same time, a rather unpleasant "enveloping" sensation remained in the mouth. Actually, we don’t even know what hostess will dream about it. Only 2.9 points.

Mayonnaise Provencal "Sloboda"

Our last participant is the Manufacturer: OJSC "EFKO", Sverdlovsk region, Sysert district. The cost is 19.10 rubles.

The mass fraction of fat is 67%, which, according to some sources, is considered the canonical "Provencal" MJ. The composition is extremely brief: sunflower oil, water, egg yolk, milk powder, sugar, table salt, vinegar, mustard oil. No starch is indicated here, which is slightly alarming. However, the shelf life is 6 months at temperatures from 0 to +10°C.

The color of mayonnaise is more white than yellow, besides, we did not find beta-carotene in the composition. The consistency is thick, and the smell is quite strongly felt vinegar. The taste, however, is quite balanced and pleasant. Actually, given the low price, Sloboda is clearly among the leaders - 4.1 points. Although, it turns out that this is the leader.

So, our results.

2. Maybe we don’t understand something, but the cheapest mayonnaises turned out to be the most delicious. All expensive brands - in flight.

Mayonnaise is used in many dishes: this versatile sauce is suitable for both salads and the second, and some people put it in soups. We figure out how to choose mayonnaise and what it happens.

Everyone knows that mayonnaise is a high-calorie product that cannot be called a healthy diet. And yet, salads with it are very popular, and the question of which mayonnaise is better to buy becomes especially relevant on the eve of the New Year.

How to choose mayonnaise

• Compound. It must contain natural oils: olive or sunflower. Also, the composition should include eggs (or egg powder), mustard, milk powder or cream, salt, sugar, vinegar or lemon juice. Moreover, all these products should be in the first lines of the composition. High-quality mayonnaise should not contain corn oil, starch, emulsifiers and monosodium glutamate. If you didn’t see any oils in the composition at all, you shouldn’t take such a sauce: the lowest quality oil could be used for its preparation.
• Calorie content. Interestingly, higher-quality mayonnaise will be high-calorie - it has the fewest extraneous additives. Mayonnaise with a fat content of more than 55% is healthier than lean or low-calorie mayonnaise: thickeners, emulsifiers and artificial fats are added to such sauces, which negatively affect the body.
• Package. It is best to buy mayonnaise in glass jars. So you can look at the sauce itself, and the glass will not emit harmful substances, unlike low-quality plastic.
• Consistency and color. Mayonnaise should be homogeneous, thick, without extraneous inclusions. Color can vary from white to light yellow. Many people think that the pleasant yellow mayonnaise is more natural, but this may mean that a dye has been added to it. By the way, to determine whether mayonnaise contains starch, put a drop of iodine on a spoon with mayonnaise: if the speck turns blue, then the starch was still used. There will be no harm from it, but if starch is not indicated in the composition, this is a reason to talk about the manufacturer's dishonesty.
• Shelf life. Good mayonnaise has a short shelf life: 2-3 months. For six months or more, the sauce will be stored if there are preservatives in the composition.

What is mayonnaise

• "Provencal". The most popular and versatile mayonnaise that goes well with all dishes. It should contain at least 65-67% fat, and Provencal tastes sour and tender. This sauce should contain mustard, vinegar or lemon juice.
• "Olive". Unfortunately, you can’t just buy mayonnaise with real olive oil: the cost of this product is too high. The most ordinary vegetable oil is put into the "Olive" mayonnaise, and if olive oil is added, then in such quantities that it has neither benefit nor smell.
• "On quail eggs". Some people think that such mayonnaise is lighter and healthier than usual. In fact, everyone makes a similar sauce using the same chicken eggs or egg powder, and there are very few quail eggs, otherwise it would be very expensive. There can be only one real mayonnaise on quail eggs: the one that you cook yourself.
• "With Lemon Juice" Such mayonnaise should have a pleasant sour taste and, accordingly, the composition should contain lemon juice.
• "Cheese". When buying such mayonnaise, be sure to read the composition. It may contain additional flavorings and dyes, which give the sauce the taste and smell of cheese. Most often, two flavors are present in cheese mayonnaise: cheese and mustard, but there is no cheese itself in the sauce.
• "Low calorie". Let's talk about this mayonnaise again: it is this type of sauce that is most harmful due to the presence of preservatives, emulsifiers, artificial fats and thickeners. Roughly speaking, it has much more chemistry than all other types of mayonnaise, although it really has fewer calories.

Conclusion

Mayonnaise cannot be called a useful product, moreover, in large quantities it is completely harmful. Of course, if you use mayonnaise several times a year, in salads, nothing terrible will happen - if you do not have a predisposition to diseases in which you can not eat fatty foods.

It is worth remembering that mayonnaise is a fatty and high-calorie product, and it is better to buy the kind that contains the fewest ingredients. A short shelf life is also an indicator of better mayonnaise.

And the best thing, of course, is to cook mayonnaise at home, on your own. Then you can adjust the amount of additives yourself, put quail eggs, natural mustard and lemon juice, even cheese - whatever you want. We told and even showed how to make mayonnaise at home: check out ours - making the sauce is very simple, it only takes 5 minutes.

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What is the New Year's table without Olivier and herring under a fur coat? And for the preparation of these dishes, you will definitely need mayonnaise. On the site www.aif.ru, our readers voted for the most delicious and natural sauce, which will emphasize the taste of dishes familiar from childhood.

Taste and composition

“What is the most important thing for you in mayonnaise?” we asked. Most readers agreed that the most important thing is taste (in the first place for 40% of respondents) and good composition (important for 41% of respondents). As a rule, these two concepts are closely related: if the composition of the product is simple and natural, without "synthetics" and "chemistry", then the taste of the sauce is balanced and rich. The presence of flavors, dyes, stabilizers and thickeners in the composition may indicate that the manufacturer took not the highest quality vegetable oil or modified the classical production technology.

The survey showed that the cost of choosing your favorite sauce fades into the background. Only every tenth responded that the priority when buying is the ratio of price and quality. Respondents also pay little attention to the calorie content of the product - only 7% named “lightness” as an important criterion.

It turned out to be interesting that, having made the choice of a brand of mayonnaise, people rarely change their habits. On the eve of New Year's feasts, readers confidently say that they will not give up their favorite sauce in favor of more affordable offers. 85% of respondents are going to buy the same mayonnaise as always.

Who has won? Name, trademark Opinion of site visitors "Provencal with lemon juice", "Maheev" 28% "Provencal", "Sloboda" 27% "Provencal", "Ryaba" 14% "Provencal", "Calve" 10% "Classic", Moscow Provencal 10% Provencal, Mr. Ricco 4% Provensal, Heinz 3% Provensal, Skit 3% Provensal, Vkusnoteka 1%

We also asked readers to name their favorite type of mayonnaise. The traditional Provencal took the first place. It is he who, according to almost half of the respondents, has a balanced taste and is perfect for the festive table. The classic recipe for this sauce has been known since Soviet times: vegetable oil, egg yolk, mustard, salt, sugar and lemon juice.

One of the main competitors of the classic "Provencal" is olive mayonnaise, in which the manufacturer added olive oil in addition to sunflower oil. But light, low-calorie mayonnaise sauces and mayonnaises on quail eggs are significantly inferior in popularity.

The most interesting was the last, fourth question. We asked readers to answer which mayonnaise they consider the best. The top three were Maheev, Ryaba and Sloboda. The first place, according to the readers of the site, deserves "Maheev", made according to the classic technology of "Provencal" with the addition of lemon juice.

In total, 950 people took part in the survey on the site - you can trust such a number of experienced mayonnaise lovers.