Mayonnaise has long been with us in our mealtimes. This creamy dressing is commonly made from the mixture of raw egg yolk, oil, lemon juice or vinegar and other seasonings. Many people have used this as an ingredient to their salad, or as a topping to some foods like steamed fish. Other than that, mayonnaise is also often used as a dip for the snack time favorite french fries (fried potato) or other salted snack chips.

Often times, people think that by using mayonnaise in meals, we are adding to caloric counts of the dish (because the oil content of typical mayonnaise is 65 percent).  While it is true, consumers may have something to look forward to from food manufacturers. Vegetable proteins are being looked into to replace eggs for making mayonnaise and that, certain citrus fibers and other carbohydrates (gums) may be considered an option to create a low-fat vegetable based mayonnaise.

Food scientists have experimented in replacing 50 percent of fat in mayonnaise with other carbohydrate ingredient; when tested with consumers, they did not see any difference. In a separate research, replacing egg protein with vegetable protein was also found to be acceptable among consumers and was rated similar to the usual egg mayonnaise, identifying that is has a clean taste and smooth mouth feel.

Aside from new types of carbohydrates and vegetable protein being added to mayonnaise formulation, other food developers are experimenting on the use of rice bran oil and (another type of protein) soy protein, to put down fat levels while increasing consumer acceptability, not only in taste but also qualifies as a bit more health-friendly (as people becomes more concern on the adverse effects of elevated cholesterol level). These ingredients can make the products contain high levels of antioxidants and phytosterols (which have been linked to help lower blood cholesterol levels.

All these new possible changes for mayonnaise formulation have been brought about by consumer’s clamour for healthier options when it comes to their salad dressings or snack dips.
Now here are two recipes you can try with your favorite mayonnaise.

Cheese – Egg – Tuna Sandwich Spread

Ingredients:

500 gm canned tuna, drained
4 pieces hard boileg egg, peeled
5  handfuls of baby spinach
½ cup mayonnaise
¼ cup shredded cheese
1 tablespoon sweet chili sauce

Mixing Procedure:

1. Arrange spinach leaves on platter.
2. Flake the tuna and place over the spinach
3. Slice the hard boiled egg into quarters and place around tuna
4. Combine mayonnaise and sweet chili sauce and dollop around the salad.
5. Sprinkle shredded cheese on top of the mixture.

Salmayo

Ingredients:

12 pieces Quail’s Egg
¼ cup sliced shrimps
¼ cup cucumber, halved
lengthways and thinly sliced
1/4 cup diced banana
2 tablespoon bottled capers, rinsed
2 tablespoon mayonnaise
1 tablespoon yoghurt
¼ cup watercress, stalks removed
¼ kilo lettuce
¼ cup smoked salmon, sliced
2 teaspoons lime juice

Mixing Procedure:

1. Put the eggs into a saucepan of cold water. Bring to boil and cook for 3 minutes. Lift out of the pan using a draining spoon and plunge into cold water to cool. Peel of f the shells and cut each egg in half.

2. For the dressing, put the capers in a small bowl and mix the mayonnaise and yoghurt.

3. Arrange the watercress, lettuce leaves, diced banana, shrimps and sliced cucumbers on a serving plate or in a large shallow salad bowl. Scatter over the eggs then drizzle with the dressing.

4. Sprinkle the smoked salmon with the lime juice, grind over a little black pepper then scatter salmon over the salad.