We are passionate about elevating every meal. Our sauces are crafted with the finest ingredients, ensuring a balance of taste, texture, that transforms ordinary dishes into extraordinary culinary experiences. Whether you are a home cook looking to impress, a chef seeking the perfect finishing touch, or a business looking to offer high-quality products, Troy has the solution for you. We produce a wide range of sauces for retail, food service, and business-to-business needs, all adhering to the highest standards of quality and consistency. Our commitment to innovation and excellence ensures that every drop of Sauce enhances the dining experience.
To make our Mayonnaise, last year Troy used 932,995 Litres of Free-Range Pasteurised Egg. This means we used 18,660,000 average sized Free-Range Eggs.
Troy Foods produced 41,000,000 pots of salad in 2023. Laid out, side by side this would stretch from Leeds, England to Paris, France 9 times!
Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce "Mahonnaise" in honor of the Duc's victory.
The beauty of mayonnaise lies in its simplicity. It is typically made with just a few basic ingredients: eggs, oil, vinegar or lemon juice, and mustard. These ingredients are combined to create a smooth and velvety emulsion that we know and love.
Mayonnaise is a combination of two liquids that do not usually mix. Mayonnaise is made from egg yolks, vegetable oil, acidifying agents (vinegar or lemon juice), and seasonings. The emulsifying agent of mayonnaise is the egg yolk. It contains lecithin, a known fat emulsifier.
You can achieve emulsion if the emulsifying agent is slowly poured while the mixture is vigorously whisked. Rapidly whisking the mixture suspends the tiny droplets of another liquid. Moreover, quickly adding the emulsifying agent will separate the mixture.
Mayonnaise’s versatility is one of its greatest strengths. It can be used as a base for sauces, salad dressings, and dips, or as a spread in sandwiches and wraps. It adds a creamy and tangy element to dishes, making them more flavourful and enjoyable.
While classic mayonnaise is made with egg yolks, there are variations available to suit different dietary preferences. Vegan mayonnaise, for example, is made without eggs and is a popular option among those following a plant-based diet. Low-fat or light versions are also available for those looking to reduce their calorie intake.
Japanese mayonnaise is typically made with rice vinegar, which gives it a flavour different from mayonnaise made from distilled vinegar. Apart from salads, it is popular with dishes such as okonomiyaki, Takoyaki and yakisoba and may also accompany katsu and karaage.
Mayonnaise is used as the base for other sauces, such as tartar sauce and thousand-island salad dressing. Aioli is garlic-flavoured mayonnaise.
Mayonnaise makes our hair look shiny, feel soft, and healthier. Applying mayonnaise as a hair conditioner is the same as a regular conditioner. Mayonnaise is good for the hair as it contains eggs, vinegar, and vegetable oil.
Moreover, mayonnaise acts as a natural lice killer. It does not contain any harmful chemicals making it safe for the eyes and hair.
Troy Foods (Salads) Ltd
Unit 1 Stourton Link,
Intermezzo Drive,
Leeds,
LS10 1DF
United Kingdom
Troy Foods (Salads) Ltd
1A George Mann Way,
Hunslet,
Leeds
LS10 1DR
United Kingdom
