From Baking To Marinating, Why You Should Use Mayonnaise

One of the most consumed condiments worldwide is mayonnaise. The majority of Indian cafés are consumers of mayonnaise, which means that many of them now have a jar of the creamy condiment in their refrigerator or pantry and serve it to their customers with every other snack they order. And we understand the reason for it: Potato wedges gains richness from the addition of mayo, and pasta's spice is subdued by the sour condiment. Without mayonnaise, where would a sandwich be? 

Mayo is often not vegetarian because it contains egg yolk. As a result, many types of mayo that are typically found are inappropriate for people following a plant-based diet. But as more individuals explore with plant-based diets, several companies have introduced vegan mayo in response to the expanding market. There are people who hate mayonnaise, we are not those people. Instead, we emphasise the condiment's positive qualities by savouring its initial burst of tangy acid, as well as its subsequent eggy, custard-like creaminess and velvety smooth texture. Even yet, the oil-based spread has a lot more uses than just as a salad or sushi dressing. For resolving common household issues, it might be the best ingredient. About this delicious condiment, there is so much to learn. 


There are no secret processes involved in making mayonnaise. Mayonnaise is made by emulsifying or combining oil, eggs, and acid. Its ingredients are simple and straightforward. The recipe does not call for dairy, despite the condiment's creamy white colour, which suggests it may contain milk. The condiment is simple to create, but we advise using precise timing and proportions to ensure that emulsification goes smoothly. 


Since forever, people have warned us that mayonnaise should be refrigerated after opening it out of fear that eating it could cause food poisoning. However, because commercial brands often contain stabilisers and pasteurised eggs, Hunker advises room-temperature pantry storage for these products. Mayonnaise can be kept in the pantry since the acids in the vinegar will prevent bacteria from potentially growing there. Since the pantry won't have these ingredients, it is not the best place to store your homemade sauce. 

Keto Friendly 

Some mayonnaise varieties may have nutritional benefit, offering heart-healthy omega-3 and omega-6 fatty acids, depending on your diet and lifestyle (via WebMD). Mayonnaise is the ideal condiment to smear on your food or swirl into delectable avocado egg salad if you follow a low-carb, keto-friendly diet. When producing keto mayonnaise, the oil used as the base of the condiment is the item that matters most when choosing or making the best alternative. The ideal oil for making keto-friendly mayonnaise is avocado oil because it is mostly monounsaturated fat and has a mild flavour. 

Baking Friendly 

Mayonnaise can help freshly baked foods taste more moist and soft. The egg-and-oil-based sauce, according to How Stuff Works, gives baked items richness and moisture. It will make your upcoming batch of muffins better, result in sumptuous desserts, and make your mashed potatoes creamier. It is the secret component that will permanently alter your scrambled eggs. In baked items, mayonnaise can be used for oil while maintaining the same egg content. Maintaining the egg count in a recipe will ensure the dish turns out as you intended, with an added dose of delectable richness, despite some mayo manufacturers using less eggs in the product. With the vinegar in the sauce, the mayo not only adds taste but also moisture. 


A simple weekday dinner becomes something your family will think took you hours to prepare by adding mayo to protein. It is the sauce to use with really moist baked chicken, meat, and fish. The mayonnaise's oil-and-water foundation is combined into an emulsion, according to The New York Times. This emulsion is made by mixing two different substances to produce a dense texture that won't separate. 

Crispy Crusts 

Mayonnaise is semi-solid, making it stick to anything it comes in contact with. This makes it an efficient glue for creating a crust or coating to anything. When cooking Mexican street corn, adding mayo with herbs, spices, and crema can help hold the topping of cheese and cilantro in place and bind the components to the corn on the cob. When making fish fingers, the mayo sticks to the fish and keeps the cheese and breadcrumb crust in place. Before grilling, we advise spreading a generous amount of mayo on the outside of the bread to make the perfect grilled cheese sandwich. The mayo coating will guarantee that the sandwich has a crisp, evenly toasted crust while preserving the delicate, tender inside of the bread. Cooking the sandwich in a cast iron skillet with uniformly high heat distribution will give the sandwich a great crispy sear and help you get the most flavour out of your mayo.