Once you've learned how to make homemade mayonnaise, it's fun to get creative and make different mayonnaise flavors. My favorite, shown here, is basil-garlic mayo. It's a creamy, tangy, and fragrant spread that's delicious slathered on sandwiches or served as a dip alongside grilled vegetables like artichokes and zucchini. It's easy to put together: simply whisk the mayo with the herbs and seasonings of your choice. The addition of citrus goes a long way, as do other condiments like hot sauce or horseradish. All you need to know are the basic proportions; to find out what they are, keep reading.
A sandwich sounds like a healthy meal, but if yours isn't a real sandwich without a thick layer of mayonnaise, then you're looking at added cholesterol and calories you could do without. So the next time you make or order a sammy, spread a quarter of a ripe avocado on your bread instead of mayo. As you can see from the chart below, you'll end up with plenty of flavor and less calories, cholesterol, saturated fat, and sodium. Avocado also offers fiber and potassium.
|2 tbsp mayo||1/4 avocado|
|Total Fat||9.8 g||7.4|
|Saturated Fat||1.4 g||1.1|
|Cholesterol||8 mg||0 mg|
|Sodium||209 mg||4 mg|
|Carbs||7 g||4.3 g|
|Fiber||0 g||3.4 g|
|Sugar||1.9 g||.3 g|
|Protein||.3 g||1 g|
|Calcium||4.1 g||6 mg|
|Potassium||2.6 g||243.7 mg|
There are bound to be barbecues a plenty this Fourth of July weekend. With this tainted tomato scare, I for one definitely have salmonella on my mind. I typically associate mayo with food poisoning, since people tend to leave this condiment, and the food it's added to, out for long periods of time.
I was relieved to read in the NY Times recently that mayo doesn't really deserve this bad rap. Since most commercialized mayo is made with vinegar or other ingredients that make it acidic, it's actually less likely to spoil. Phew! According to a study published in the Journal of Food Protection, mayo added to foods may even help to prevent food poisoning. The reason mayo may become contaminated is if it's not properly stored, if it's mixed with low-acid foods like seafood or chicken, or if the mayo is homemade.
Fit's Tips: If you plan on hitting a BBQ this weekend (or any other weekend for that matter), be sure the mayo hasn't been left out. Also, check the ingredients. Hellmann's, Best Foods, Miracle Whip, and Kraft all contain vinegar, so they're a better choice than homemade mayo when it comes to spoilage. Steer clear of pasta and potato salads containing mayonnaise that have been left out for more than two hours. If it's above 90° F, then one hour is the limit.
I'm a huge fan of enhancing my meals with a little somethin' somethin'. A slice of cheese here, a pat of butter there, a smear of peanut butter on that. It's just a little bit, so it can't really affect my diet, right?
Well, if you're trying to lose weight, cutting calories is the way to do it. If you're always adding and sprinkling and smearing extras onto your food, well all those little things could start to add up. I'm not saying you need to ditch the little pleasures of life, like a dollop of mayo, but here's a breakdown so you can add them up for yourself. It's just good to be conscious of what they're worth, instead of just pretending that they don't mean much.
Want to see the random list of common tiny tastes? Then read more