MAYONNAISE SAUCE

Mayonnaise, informally mayo is a thick cold condiment or dressing usually used in sandwiches and composed salads or on chips. A lump of creamy mayonnaise can transform a boring snack into something exciting. Typically Mayonnaise is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise and vinegar or lemon juice acts as a preservative to improve the shelf life.

Before it became popular as an essential fast food ingredient, this creamy condiment was used as a dip in Spain and then its popularity slowly spread across France and other countries. It is believed that 'Mayonnaise' got its name from the French word 'Moyeu' which means egg yolk. 

Mayonnaise recipes come with different variations and flavours ranging from garlic, mustard and herbs. You can use it in rolls, tacos, sandwiches and hot dogs, it is an all-purpose condiment. The good part is that while the traditional recipe requires egg yolks, you can even make mayonnaise without eggs for those who avoid egg or allergic to eggs. Eggless mayonnaise can be easily prepared at home and very delicious.

Traditional Mayonnaise recipe:

Ingredients:

• 2 egg yolk
• 2 ½ teaspoons lemon juice and/or vinegar
• ½ teaspoons mustard powder or sauce
• ¼ teaspoons salt
• ¾ cup oil

Procedure:

1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
2. Then add the mustard powder, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
3. Then, very slowly, add half the oil with one hand whilst whisking with the other. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
4. Add the rest of the lemon juice, whisk to combine.
5. Add the rest of the oil in the same manner until all the oil is whisked in.
6. You can now stir flavourings such as crushed garlic into the finished mayonnaise, or use the mayonnaise as a base for other sauces.

Eggless mayonnaise recipe:

Ingredients:

• 1 cup oil, any neutral flavoured
• ½ cup full cream milk ice chilled
• ½ tsp sugar
• salt to taste
• ½ tsp mustard powder / mustard sauce
• ½ tsp pepper, crushed
• 1 tbsp lemon juice
• 1 tsp vinegar

Procedure:

1. Firstly, in a large mixing bowl or in a food processor take oil. Further add ice chilled full cream milk (to get thick and creamy mayo). Now add sugar, salt, mustard powder and pepper. Also, add lemon juice and vinegar.
2. Now blend with a hand blender or stick blender till the milk and oil combines and the mixture begins to thicken and emulsify.
3. After 7-8 minutes the mixture turns thick and creamy mayonnaise.
4. Finally, eggless mayonnaise is complete and can be stored atleast for a week when refrigerated.
5. For different variations and flavours: 

• Finely chopped 2-3 cloves of garlic can be added to get a creamy garlic flavoured mayo which is also popularly known as aioli.
• 2-3 chilies and 2 tbsp coriander leaves can be added to get chili chtaka mayonnaise.
• 2 tbsp tandoori masala and 2 tbsp tomato ketchup can be added to get tandoori mayonnaise.