(by Dr. Minakshi Dutta, Unmukt Premium Member)
Mayonnaise, informally ‘Mayo’, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf and rouille.
Classic Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavourings. The colour varies from near-white to pale yellow, and its texture varies from a light cream to a thick gel.
Commercial imitations are made for vegetarians and those who avoid eggs or dietary cholesterol as well as people with egg allergies.
Classic Mayonnaise
Ingredients
- 2 whole eggs
- 1cup any white oil, preferably olive oil.
- 1 teaspoonful white vinegar
- 1 teaspoonful lime juice
- Salt, Sugar, pepper to taste
Method
Add eggs, vinegar, lime juice, salt, pepper, sugar in a long jar or vessel. Churn it with a hand blender. Keep adding oil in small quantities and keep churning till it reaches a smooth creamy consistency.
Eggless Mayonnaise
Ingredients
- 1 measure of full cream COLD milk (eg 1 small cup)
- 2 measures of oil same measure which is used for milk
- 1 teaspoonful vinegar
- Half teaspoonful lime juice
- Salt, sugar, pepper to taste.
Method
Preparation is the same as above. Pour oil in small quantity and churn till a creamy consistency is reached.
A mixer grinder can be used but will have to add oil in small quantities.
It can be stored in the fridge in an airtight container for a week only as no stabilisers like hydrogenated fats are used.
Mayonnaise for high cholesterol and heart patients.
Ingredients
- 4 tablespoonfuls of hung curd (hung for 8-10 hrs)
- Honey to your taste.
- 1 tablespoon of olive oil, salt pepper
Method
Hand whisk briskly. Do not churn in the mixer.
Flavours
You may add one of these three flavours to your taste and store it in an airtight container in the fridge.
1. Add greens like a few pudina leaves or dil or basil leaves in the end.
2. Roast 5-6 garlic cloves wrapped in foil in an oven for 10-15 min at 150 degrees, or brown roast in a little oil in a pan and add with eggs for churning.
3. Add mustard (French or powder or Kasundi) in the end.
Author: Dr Minakshi Dutta practised General Medicine for 2 decades, following which she specialized in hair and skincare, diet, nutrition and fitness for women. She has been running her own clinic in Kolkata for 4 decades now. Dr Dutta has conducted multiple workshops with corporates and has also appeared on regular programs on live television to address questions from viewers in the aforementioned areas.
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