Zwergenwiese Organic Zwemoulade
Ketchup or mayo? Even though fries are also served with mustard, remoulade or even vinegar, the two seasoning sauces are associated mostly with takeaways and fast food. The mayonnaise has much more uses, though. Mayonnaise is one of the most important basic sauces of the classic haute cuisine. No saucier could do without it. Although the mayonnaise was discovered by a Frenchman, it does not come from the French national cuisine. Louis François Armand de Vignerot du Plessis, the Duke of Richelieu, was known at the French royal court both for his numerous love affairs and for his fine taste buds. In the spring of 1756, Richelieu received the order from the French king to conquer Menorca as a marshal of the French army. The small neighboring island of Mallorca was still in the possession of the English crown at that time. The combat for the island lasted three months and ended on June 28, 1756 with the capitulation of the British troops. Marshal Richelieu then recovered from the strains of his military campaign. In Mahón, the capital of Menorca, he received plenty of visits from women and spoiled himself with culinary delights. He was particularly impressed by a female cook who refined her dishes with a viscous, light sauce.
While Richelieu left behind the female cook in Menorca, he took the recipe of her sauce back to France. At the court in Paris, Marshal Richelieu was celebrated not only as the conqueror of Menorca, but also as the discoverer of the "Sauce de Mahón". The sauce, named after the capital of Menorca, soon got the name "mahonnaise". And because the Spanish "h" was so difficult to pronounce for the French, they eventually only referred to it as "mayonnaise". After a few decades, the originally Balearic sauce was considered a French delicacy.
In Europe, the classic mayonnaise can now look back on a 250-year success story. America, on the other hand, has long been considered a stronghold of tomato ketchup. At least until recently. Meanwhile, the Americans buy almost twice as much mayonnaise as ketchup. The reason for the triumph of mayonnaise in the home country of hamburgers and hot dogs is the enormous versatility of mayonnaise. It is much more than just a seasoning sauce for deep-fried potato strips. Countless dishes from simple salads to sushi can be prepared with mayonnaise. The basic ingredients are simple and down to earth: vegetable oil, egg, sugar, salt, vinegar and a dash of lemon juice. If mayonnaise is seasoned with herbs or other ingredients, it is called remoulade. In France, Germany and Scandinavia remoulade is especially popular.
Today, more and more people are looking for vegan alternatives for traditional mayonnaise and remoulade. The organic pioneers from Zwergenwiese created two creams without egg, but with a lot of taste. The vegan salad cream Organic Zwergannaise is the plant-based counterpart of the classic mayonnaise. Instead of egg and milk, the light cream is prepared on the basis of organic soy and organic peas. Organic Zwergannaise is a tasty companion to fries, salads, sandwiches, dips and much more. Zwergwiese's alternative for the classic remoulade is called Organic Zwemoulade. The vegan garden herb cream, refined with cucumber, herbs and onions, goes well with hot dogs and sandwiches. Organic Zwemoulade and Organic Zwergannaise are available in a glass and - for more precise portioning - also in a tube.
