Post by Marty (Seppy) on May 1, 2013 19:19:16 GMT -5
Mother “May-I-naise”
Remember back, way back, to when warm afternoons were filled
with fun “Duck, Duck, Goose!” “Red Rover, Red Rover,” and “Kick-the-Can.” Such a highlight of childhood days, I
remember begging my mom, “Please Mama, may I …?”
Mom’s approving “okay”—mothers seem to always know what’s
best, meant everything.
I got to play the “Mother May I” game again recently…only I
was the one saying, “Yes you may.” Last
week, Lori and her son Jacob joined me for lunch. With the salad, Jacob asked Lori, “Mom, can I
have mayonnaise on my salad?” Lori
hesitated to answer then squeamishly said, “On the side.” She tries to limit the amount of fat in the
foods Jacob eats--after all too much could increase his weight too much and
risk of heart disease. Lately however,
Jacob had taken a relentless liking to the creamy tang, especially on fresh
salads and vegetables, which before, she couldn’t get him to touch.
“What should I do?” she queried.
Sure limiting fat is good, especially saturated fat.
We have gotten so accustomed to the conveniently purchased
jars of delectable ivory spread that it is easy to forget it begins with a
round golden globe---in French the moyeu meaning “egg yolk” and perhaps
the origin of the name “mayonnaise.” The
compact yolk is where the villainous saturated fat and cholesterol
resides. However, before “mother may I…”
receives the “No you may not,” mayonnaise is mostly made from vegetable
oils. Store bought mayonnaise recipes
have to be 65% oil by weight. A typical
mayo recipe whisks 1-cup vegetable oil with that single yolk to make over a cup
of mayonnaise. One serving, 1
tablespoon, counts the same as 1 teaspoon of margarine or other unsaturated
oil.
When making your own, rape seed or white sesame seed oil
creates a lighter flavor while extra virgin olive oil births the distinct
flavors of the living earth.
Today, we are fortunate to have even more choices--low-fat (must
contain less than 3 grams of fat per serving) and fat-free mayonnaise, salad
dressing which is sweeter and made with no eggs, tofu mayonnaise as well as
creative recipes for tofu and low-fat yogurt mayonnaises.
Whether you choose the convenience of purchasing your mayo,
start from scratch or enjoy the alternative tofu or yogurt, you’ll have your
friends and family asking, “May we have more?” when you blend in spices, herbs
and chopped vegetables to make a southwestern aioli, dilly tartar sauce, savory
Thousand Island dressing or other creative favorite.
Spanish-style
Aioli
2 tbs. sherry vinegar
1 egg yolk
(very fresh)
2
tbs. chopped garlic
1 cup of extra
virgin olive oil
1/2 tsp. salt
Put egg yolk and chopped garlic into a blender or food processor. Whirl
until garlic is smooth. With the motor
running, add the oil in a slow stream, until the sauce is thick and
emulsified. Add the vinegar and
salt. The sauce should be creamy and
will have a nice garlic bite. Use within
3 days.
Makes about 20 servings
Per serving
Calories 104.5
Protein 0.2g
Carbohydrate 0.1g
Fiber 0.01g
Total Fat 11.5g
Saturated Fat 1.7g
Polyunsaturated Fat 1.04g
Monounsaturated Fat 8.7g
Cholesterol 10.6mg
Sodium 58.6 mg
written by Libby Mills MS, RD, LDN
posted by marty o