What is Mayonnaise ? glossary, uses, benefits 

Mayonnaise, a classic emulsion of oil, egg yolk, and acid, has carved out a significant niche in the Indian culinary scene. Though not originally Indian, its creamy texture and adaptability have allowed it to seamlessly blend into a variety of local dishes and snacking habits. Initially, it was more common in cities and modern eateries, but with the rise of global food trends and more packaged options, mayonnaise is now a regular condiment in Indian homes nationwide.

In India, mayonnaise sees diverse applications. It's a popular sandwich spread, often replacing butter or forming the base for vegetable and paneer sandwiches. In North India, you'll frequently find it in burgers, wraps, and rolls, adding a rich, creamy touch to street food and fast-food adaptations. While traditional cuisine still dominates in the South, mayonnaise might pop up in fusion dishes or as a dip for fries and other international snacks. It's also increasingly used in salads, coleslaws, and as a creamy base for various dips, sometimes even infused with Indian spices to create unique condiments like Tandoori Mayonnaise or Curry Mayonnaise.

A major development for mayonnaise in India has been the widespread availability and popularity of eggless mayonnaise, often simply called "veg mayonnaise." Due to India's large vegetarian population, traditional egg-based mayonnaise wasn't broadly accepted. Indian food companies quickly innovated, developing egg-free versions typically using milk proteins, soy milk, or a mix of vegetable gums and starches as emulsifiers. These eggless options have captured a huge market share, making mayonnaise accessible to a much wider consumer base and fueling its rapid growth across the country.

The concept of making mayonnaise without vegetable oil is a newer, health-conscious trend, aligning with India's growing demand for healthier food choices. Traditional mayonnaise is mostly oil, and while it's creamy, many consumers want to cut down on fat. Recipes for oil-free mayonnaise often use ingredients that provide creaminess and act as natural emulsifiers. Common alternatives include cashews, paneer (Indian cottage cheese), Greek yogurt, or even silken tofu, all blended with water, lemon juice, mustard, and seasonings. These alternatives offer a thick, creamy texture similar to conventional mayonnaise but with much less or no added oil.

These innovations, both oil-free and eggless, highlight the dynamic nature of Indian cuisine. Here, traditional preferences merge with global influences and a growing health awareness. Whether used as a creamy burger spread, a tangy dip for samosas, or a light salad dressing, mayonnaise, in its various Indianized forms, has firmly established itself as a versatile and beloved condiment, continuously evolving to meet diverse tastes and dietary needs nationwide.

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.

Culinary Uses of Mayonnaise in Indian cooking 

· 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.

Russian salad sandwich recipe | veg Russian salad sandwich | Indian style cold Russian salad sandwich

· 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.

Health Benefits

· 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.