Also Known as
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. Mayonnaise is an emulsion, which is a mixture of two liquids that normally can't be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another.
Nowadays there are reduced-fat, low-fat, and fat-free mayonnaise products readily available for those watching their diet, but do not expect them to taste like the real thing.
Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks and is generally flavored with mustard, lemon juice and/or vinegar, salt, and pepper. It can also be made at home. Homemade mayonnaise is tastier, prettier, and more rewarding than store-bought mayonnaise, and once you get the knack of it, making mayonnaise is a snap.
How to Select
It is very easily available in grocery, in small and large jars. Purchase from the various brands accessible in the market. Confirm on the manufacturing and expiry dates stamped. Eggless and with eggs variety is easily available for one to choose.
· Mayonnaise has been the inspiration for many meals in many kitchens, and making it at home means the cook can "doctor" it up according to preference. Like it hot? Add a little cayenne pepper or Tabasco to heat it up.
· Although electric mixers, blenders, and food processors make short work of homemade mayonnaise, a simple wire whip will also do the trick.
· You can brighten up the flavor of store-bought mayonnaise by adding good wine vinegar, lemon or lime juice.
· When using mayo as a binder such as in a salad, try reducing the calorie content by using half mayo and half plain yoghurt.
· Garlic mayonnaise is known as aioli.
· Any variety of herbs, spices or flavorings can be added to flavor mayonnaise. Mince your favorite fresh herbs and add to the mayo. Let sit in the refrigerator for an hour or so to let flavors blend. Try any green herb, garlic, onion, chile powder, curry powder, horseradish, citrus zest, pureed fruit, pesto, chutney, mustard, sun-dried tomatoes, anchovy paste.
· Perhaps one of the most common uses for mayonnaise is as a condiment for sandwiches, along with ketchup, mustard and relish.
· A layer of mayonnaise spread across the bread provides moisture and the satisfying feeling of fats. Mayonnaise as a condiment works well on hamburgers, cold cuts and deli sandwiches.
· One of the other uses for mayonnaise is as a base for salad dressings or sauces.
· Adding pickle relish, chopped onions or cabbage to mayonnaise can create a good tartar sauce for dishes.
· Blending ketchup and relish with mayonnaise yields a decent Russian dressing for Reuben sandwiches.
· Over the years, consumers have developed other uses for mayonnaise. Some prefer mayonnaise to ketchup as a dipping sauce for French fries.
· Mayonnaise is also used in certain fruit dips, after a bit of sweetening has been added.
How to Store
Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
· Mayo contains Vitamin A and is heart friendly oil as free from Trans fats.
· It also contains Omega 3 fatty acids.
· Excess could cause obesity and lead to further complications.
Garlic mayonnaise is best used as a spread on toast, open sandwiches, canapés, grill sandwiches etc. It can also be used as a dressing in chilled salads or as a dip with crackers and fritters. It can be made with egg based or vegetarian mayonnaise. Combine mayonnaise with minced garlic or crushed garlic and mix well. Always store under refrigerated conditions.