Different Types Of Mayonnaise ( Regular Mayonnaise Recipe)

Different Types Of Mayonnaise

We will all have that one friend who would say, ‘I don’t like mayonnaise.’ But then you take them to a new food joint where they savour the mayonnaise and exclaim, ‘Dude, this is lip-smacking.’ We may wonder what happened all of a sudden. Well, it’s just that mayonnaise, the creamy sauce made of oil, egg yolk, and acid like vinegarOpens in a new tab., come in a variety of flavours.

The different types of mayonnaise are Plain mayonnaise, French mayonnaise, Garlic mayonnaise, Eggless mayonnaise, Frtitessaus mayonnaise, Dill mayonnaise, Herb mayonnaise etc. While some of them differ in terms of the seasoning flavours used (garlic, black pepper or basil), some vary in terms of main ingredients (eggless or tofu and cashew).

Originating from the French cuisine in the 18th century, mayonnaise soon emerged as a thick creamy sauce or condiment made of beating egg yolk and oil with acids like vinegar or lemon juice as a third main component. It is commonly used along with sandwiches, french fries, hamburgers, composed salads etc.

Mayonnaise is a popular dip in Asian and Arabian cuisines as it is used with meat products like Alfaham grilled chicken, shawarma, Mutton Mandi etc. But the flavour of mayonnaise varies across different cuisines. Let us have a look at some of the most popular types of mayonnaise flavours around the world.

Mayonnaise might look like a dish that can very easily be prepared with a few ingredients. But behind this simplicity lies a varied set of flavours, spread across many cuisines and countries. For instance, the Kewpie Mayonnaise, popular in Japan, is sweeter, tangier and contains more eggs than the mayonnaise you find in America.

The French mayonnaiseOpens in a new tab. is distinct from the English variety because of its mustard flavour that comes with the addition of Dijon mustard.

Let us look at some of these popular flavours in detail.

Plain Mayonnaise

In its simplest and most common form, mayonnaise is a thick, creamy emulsion of egg yolk and oil with acids like vinegar or lemon juice added as a flavour.

It is even claimed that the word mayonnaise comes from either the French word mayeu (meaning ‘egg yolk’) or the French word manier (meaning ‘to stir’). There are also legends that say the word comes from the town of Mahon in Minorca.

French Mayonnaise

French mayonnaise is made with five ingredients, namely, egg yolk, salt and pepper, vinegar, oil, and Dijon mustard. It is this Dijon mustard that gives a particular flavour to the French variety.

In French mayonnaise, neutral oils like vegetable oil, sunflower oil or vegetable oil is used. Olive oil is not usually used in the French version because it is not a neutral oil and can create a stronger flavour.

Garlic mayonnaise

Garlic mayonnaise is commonly prepared with ingredients such as olive oil, egg, lemon juice, salt, and pepper, along with mashed garlic. The flavour of garlic combined with the flavour of olive gives a particular aroma and flavour to this dish.

Although the name garlic mayonnaise is used interchangeably with Aioli sauce, there is a slight difference between the two: the authentic Aioli sauce does not have egg while egg is usually used in garlic mayonnaise.

Eggless Mayonnaise

Although egg has always been an essential ingredient of mayonnaise ever since its conception, there is an eggless variety of mayonnaise, catering to the taste of vegans as well as those who do not like the flavour of eggs. In this eggless variety, the mayonnaise is made by the constant stirring of flour and milk along with other flavours.

Fritessaus Mayonnaise

It’s a Dutch version of mayonnaise that is less in fat content than regular mayonnaise. It usually has a maximum if 25% fat and is generally tastier and thinner than the regular variety.

The key ingredients are sunflower oil, egg yolk, salt, lemon juice, dejon mustard, and green chives. Some add sugar and cornstarch as well. Fritessaus got popular because of its use by the American based food company MacDonald’s and is sometimes called the American sauceOpens in a new tab..

Basil Mayonnaise

Apart from the general ingredients such as olive oil, egg yolk, lemon juice and salt, you can add a few mashed basil leaves to make the Basil version of mayonnaise.

Dill Mayonnaise

If you add fresh dill with the other usual ingredients of mayonnaise such as olive oil, egg yolks, salt, lemon juice, and mustard, you will get the really delicious dill mayonnaise that goes well with sandwiches and tuna salads.

Herb Mayonnaise

This variety can be made by mixing the usual ingredients of general mayonnaise with a few tablespoons of chopped herbs such as parsley, oregano, chives, thermil etc.

Black Pepper Mayonnaise

If you like to make your mayonnaise more creamy hot, you can try the black pepper mayonnaise in which the extra ingredient is the freshly ground black pepper.

Blue Cheese Mayonnaise

If you add a few finely chopped pieces of cheese to your regular salad, you will get yummy Blue Cheese mayonnaise

Smoky Bacon Mayonnaise

In this variety, you add to regular mayonnaise some cooked, cooled and finely chopped bacon along with garlic to the regular mayonnaise to make smoky bacon mayonnaise.

Apart from those listed above, there are other flavours of mayonnaise such as Honey Mustard Mayonnaise, Barbeque Mayonnaise, Lemon Mayonnaise, Ginger-Sesame Mayonnaise, Chive Mayonnaise, Green Mayonnaise etc.

What are the best combinations with mayonnaise?

The best combinations with mayonnaise are crispy chicken, grilled chicken, smoked meat, French fries, tuna dishes, salmon items etc. The flavour of the mayonnaise can be adjusted to enhance the tastiness of the dish it is combined with. Let’s look at some of these combinations in detail.

  • Broasted Chicken with Chilly Mayonnaise: Mayonnaise and chicken is a always a great combo.When you are making broasted chicken with bread crumbs or oats as the coating, try to eat with chilly mayonnaise as dip. Chilli mayonnaise can very easily be made by blending regular mayonnaise with a few spoons of finely chopped chilli.
  • Chicken sandwich and mayonnaise: If you want to make your morning breakfast special, add a few layers of mayonnaise to a chicken sandwich that is already flavoured with cheese slices, tomato pieces, cabbage leaves, and roasted eggs.
  • French Fries with French Mayonnaise: Why can’t we go all French at times? Although french fries can be eaten with any kind of mayonnaise as a dip, it would be quite special to have it with the French version of mayonnaise
  • Mayonnaise in Potato Salad: This is basically potato salad drenched in mayonnaise. You can make this by mixing a few boiled potatoes with yogurt, butter, spring onions, aromatic herbs etc. The x-factor has to be the mayonnaise which this salad is mixed with.
  • Salmon with Mayonnaise: If you are looking for a delicious starter to your meal, combine your oven-cooked salamon with shrimp mayonnaise, and you will not be disappointed.
  • Mayonnaise in Devilled Eggs: It is also known by names such as Russian eggs, egg mimosa, and picnic eggs. This is basically eggs that arr filled with a creamy mayonnaise thar is spiced up using herbs and other condiments.
  • Grilled chicken with Mayonnaise: This is a quintessential Arabain cuisine. When you have grilled or Alfaham chicken for dinner, creamy mayonnaise is a must on the table.

How to make Regular Mayonnaise?

How to make Regular Mayonnaise

With just four to five ingredients that are already present in your kitchen, you can make mayonnaise in about five minutes.

Ingredients required:

  • 2 large eggs (do not take it directly from the refrigerator)
  • 2 spoons of lemon juice or vinegar
  • 1 cup of neural oils such as sunflower oil, vegetable oil, grapeseed oil etc.
  • A pinch of salt
  • A small spoon of powdered pepper

Equipment required:

  • Wire whisk
  • Bowl with high sides

Method of preparation:

  1. The first step is to separate the egg yolk from the egg whites. Put the two egg yolks in the bowl.
  2. Take two spoons of freshly squeezed lemon juice, pour them into the bowl, and start whisking them well.
  3. The next step is to add oil in stages. You should add it slowly and in small parts. Continue whisking the emulsion while you add the oil. If the oil starts to build up or get separated from the mix, stop adding oil and whisk continuously till the oil gets incorporated into the mix.
  4. You can see the mayonnaise getting thicker and fluffy as the oil gets property mixed in. If you want a thinner version, add a little bit of water to the mix and whisk again.
  5. You can season it with salt and pepper, if you like.
  6. Your mayonnaise is ready to serve

How to make French Mayonnaise?

French mayonnaise can be made using the same preparation method for regular mayonnaise, but you have to blend in Dijon mustard to the mix before adding oil.

It is dijon mustard that gives a special flavour to the French variety. Also, you should use neutral oils like vegetable of sunflower oil, rather than olive oil or oils that have a strong flavour of their own..

How to Make Low Fat Mayonnaise?

You can make low-fat mayonnaise either by reducing the quantity of ingredients such as oil or substituting them with other low-fat ingredients. For instance, if you like to have delicious mayonnaise without eggs and oil, you can try out the Tofu and Cashew Mayonnaise.

Tofu and Cashew Mayonnaise can be made in the following way: Take some silken tofu to blend it with cashew paste, mustard seeds, lemon juice, salt, pepper, wasabi paste and sugar.

What is the fat content of mayonnaise?

The fat content of mayonnaise varies according to the components used. It is measured according to the mass fraction of fat in a specific amount of mayonnaise. Typically, we have three kinds:

  • High-calorie mayonnaise: fat content is 55% or above
  • Medium-calorie mayonnaise: fat content is 40-55%
  • Low-calorie mayonnaise: fat content is below 40%

Sometimes, the fat content of mayonnaise is the reason for people tending to avoid it from their cuisine. However, there are low fat varieties of fat available.

What other sauces can be made with mayonnaise?

Mayonnaise can be used as the base for making several other popular sauces such as tartar sauce, rouille, remoulade, and fry sauce. Often served with seafood dishes, tartar sauce is a condiment made of mayonnaise, chopped pickles, capers, and herbs.

Very popular in the United States, fry sauce is often paired up with French fries. It is a combination made of one part tomato ketchup and two parts mayonnaise

Rouille is a condiment often served as a garnish with fish items. It is made of olive oil, egg yolk, garlic, cayenne pepper, saffron, and bread crumbs.

What are the vegan alternatives to Mayonnaise?

The vegan alternatives to mayonnaiseOpens in a new tab. are those which substitute egg yolk with ingredients such as chickpea water, soy protein, soymilk etc.

The variety which uses chickpea water is called as Fabanaise and the one with soymilk is called as Nayonaise, and the one with soy protein as Vegenaise.

Though vegans are allowed to label these varieties as mayonnaise, the FDA maintains that these are not technically mayonnaise because of the absence of eggs.


How long does homemade mayonnaise last?

Homemade mayonnaise can last for a maximum of three weeks at room temperature before it gets spoiled. It should not be exposed to air because the oil in the mayonnaise has a tendency to oxidise and break down the product. Mayonnaise can last longer if you keep it in the refrigerator.

How long does mayonnaise last in the refrigerator?

If it is kept in the refrigerator and stored properly, mayonnaise can last for months. It can be stored in frozen form in the ice cube tray and whisked to regular shape when required. One thing you should note is that once the mayonnaise is taken out of the refrigerator, it should be used in a few days.

How can you tell mayonnaise is spoiled?

You can find out whether the mayonnaise has become spoiled or not by dipping a bread crumb into the mayonnaise and tasting it. If it tastes sour, the mayonnaise has gone bad. This is because the acidic content in the mayonnaise is an indicator of mayonnaise breaking down quickly.

Hari

Hi, I am Hari, your healthy-eating coach. I can guide and help you to explore different tastes and food tips.

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