Latest news with #mayonnaise
The Guardian
05-07-2025
- General
- The Guardian
Meera Sodha's recipe for omelette rolls with rice, carrot pickles and wasabi mayonnaise
We eat a lot of omelettes in our house: they're the perfect solution for an impromptu dinner, and they're also endlessly customisable, so we never get bored with them. You can add butter, beat the eggs in the pan and roll to make it French, add spices, coriander and onion to make it Indian, or mirin and soy, as in today's dish, for a trip to Japan. You could add any condiment or pickle from mayonnaise to ketchup and chilli oil to chimichurri, and bolster the meal with bread or rice. Today's recipe is merely one of many wonderful scenic routes on which to take your omelette. Simply double the quantities to serve four. Sushi rice vinegar is widely available in the UK, and has been very helpfully pre-seasoned. If you can't find it, use regular rice vinegar and add a tablespoon of sugar when you make the sushi seasoning. Prep 10 min Cook 30 min Serves 2 200g sushi rice Fine sea salt 8 tbsp sushi rice vinegar – I like Saitaku1 large carrot, peeled and cut into matchsticks1-2 tsp wasabi paste, to taste 3 tbsp mayonnaise ½ tsp black sesame seeds 6 medium eggs 1 tbsp mirin 1 ½ tbsp soy sauce 2½ tbsp sesame oil First make the sushi rice. Put the rice in a saucepan for which you have a tight-fitting lid and cover with 280ml cold water. Bring to a boil, then cover, turn down the heat to a whisper and set a timer for 10 minutes. When the time is up, take the pan off the heat but leave the lid on for at least another 10 minutes. Meanwhile, make up the sushi seasoning by mixing a teaspoon of salt with four tablespoons of sushi rice vinegar. When the rice has cooled down to almost room temperature, fold in the seasoning using a wooden spoon. To make the pickled carrots, put the carrot matchsticks in a shallow-lipped dish, pour over the remaining four tablespoons of sushi rice vinegar, sprinkle on three-quarters of a teaspoon of salt and mix well. To make the wasabi mayo, mix the mayonnaise with the wasabi paste (start with one teaspoon and add a second if you like it hotter), then sprinkle the black sesame seeds over the top. Finally, to make the omelette rolls, crack the eggs into a large bowl and whisk with the mirin, soy sauce and half a tablespoon of sesame oil. Put a tablespoon of sesame oil in a nonstick frying pan on a medium heat and, once it's very hot, pour in half the egg mixture and cook until golden on the bottom and semi-set on top (that is, with only a little liquid egg still visible). Using a spatula, roll it up, slide out on to a plate and repeat with another tablespoon of sesame oil and the remaining beaten egg mix. To serve, cut the omelettes into 2cm-wide rolls, place on two plates and serve with bowls of sushi rice, pickled carrots, wasabi mayo and more soy sauce nearby.
Yahoo
18-06-2025
- General
- Yahoo
I compared Heinz mayo with supermarket versions (my favourite might surprise you)
Condiments are a great addition to many dishes, and choosing which one to pair with your food can take a second or two, but for me, mayonnaise is usually a good option. Whether I'm having a burger and chips or enjoying a salad, I find myself reaching for the mayo, and sometimes I'll be a little bit more adventurous and have an extra sauce with it too. As someone who doesn't like spicy food, mayo has been the solution when I've needed something to cool it down. While I always find myself reaching for cheaper mayo, specifically Aldi's own brand, I thought it would be interesting to see if I am missing out on anything by not paying for the usually more expensive big-name brands. I compared four different mayonnaises (Image: Newsquest) The prices and bottle sizes are accurate at the time of writing, but may change. First of all, I gave Hellmann's mayonnaise a try. It was one my family had in the cupboard, but it can be bought in Aldi for £2.49 for a 430ml bottle. My first thoughts were that the bottle was difficult to squeeze, and it takes a bit of time to actually get some mayo on your plate. The flavour was quite strong and I'd say it had a bit of a sharpness to it, which isn't really what I'm looking for when eating mayonnaise. It's not one of my favourites – you can see my overall thoughts below. Next up was Sainsbury's own brand, and my first impression was poor since the mayonnaise seemed to be separated in the bottle. I decided to give the bottle a shake, but when it didn't make things any better, I thought I needed to give it a real chance and do the taste test. The taste of this mayonnaise reminded me of the one that is sometimes offered at takeaways or at takeaway trucks. While it tasted a bit like salad cream (weird, I know), this mayonnaise had a strong flavour but was nicer than the Hellmann's version. It was easy to squeeze out of the bottle too, so that's a bonus! I then tried Heinz mayonnaise, which was on offer with a Nectar card, so the £2.20 bottle cost £1.10 instead. This mayonnaise had quite a sharp taste, and I'd even say it got the tastebuds tingling, which I'm not sure I want when opting for a bit of mayo. The Heinz bottle felt like it was made from a thicker plastic, but easy to squeeze, and I was surprised to see the mayonnaise comes out from a smaller opening, so it may take you longer to get the desired amount of mayo. Thinking about it, this is probably not the worst idea since we've probably all had a sauce explosion and ruined our dinner at some point. At the same price as Sainsbury's, this Aldi mayonnaise has a much more subtle flavour than the rest, but it does the job – when I want mayo, this is the kind of mayo I'm looking for. Aldi's mayonnaise did have some flavour, of course, and it was to my taste. The bottle was decent enough too, and easy to get out of the bottle. Recommended reading: I compared Heinz tomato sauce with supermarket versions (this is the one to avoid) Co-op offers members 25 per cent off their shop after cyber attack - how to claim 'Amazing' Cadbury chocolate bar is 'closest you'll get' to discontinued treat Which mayonnaise won the taste test? My favourite mayonnaise still remains as Aldi after the taste test since it does the job for me. I wouldn't be against having any of the others again, but none of them wowed me enough to make me permanently change from my usual Aldi mayo. Having said that, if I wanted a mayo with a bit more flavour, Sainsbury's would be my pick.
Telegraph
17-06-2025
- General
- Telegraph
Parmesan-crusted chicken fillets
Very quick and very popular with children (and teens). Serve with a green or tomato salad (or both) and wedges of lemon. Overview Prep time 10 mins Cook time 12 mins Serves 2 Ingredients 2 medium-large chicken breast or thigh fillets (or you can use 4 small ones) 50g Parmesan, grated 70g white breadcrumbs 50g mayonnaise 2 tbsp olive oil, or as needed 10g butter, or as needed lemon wedges, to serve (optional) green salad or tomatoes and basil, to serve
The Guardian
07-06-2025
- General
- The Guardian
‘The closest I tried to homemade': the best supermarket mayonnaise, tasted and rated
I've spent my whole adult life making mayonnaise from scratch, turning my nose up at store-bought versions with chef-like snobbery, but after this tasting, I'm ready to accept that jarred mayonnaise is a valid addition to the store-cupboard. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. I wanted to consider in more depth what it is we want from a mayonnaise. According to Harold McGee in On Food and Cooking, mayonnaise is an emulsion of two liquids that don't normally combine – oil and water – stabilised by egg yolk's lecithin, which allows the oil to form tiny droplets dispersed in the water and creates that wonderful, unctuous, fatty texture we so love. I think texture is the No 1 priority but, of course, flavour and the quality of the ingredients are also important factors. Mayonnaise lubricates and adds umami savouriness to our food, making otherwise bland ingredients desirable. I prefer a gently flavoured mayonnaise with a subtle tang of lemon juice or white-wine vinegar, but most shop-bought options, including 'premium products', use spirit vinegar, which gives them the aroma of a chip-shop pickled egg. Mayonnaise isn't meant to be eaten straight from the jar, but tasting these that way was invaluable, because it let me see how each brand might have a more distinctive or pronounced sweetness or sourness or salt content. I also sampled each mayo with salad leaves and chips to see how it behaved in real-life conditions. For me, the best vehicle for mayo is a crunchy lettuce leaf or a chicken sandwich; for my wife, it's tuna. Either way, a good mayo should enhance our food. I'm normally firmly of the opinion that you get what you pay for, but surprisingly, while I'm sure the more expensive mayonnaises use higher-quality, ethically sourced ingredients, my taste buds couldn't always tell the difference; some of the humble, lower-priced options delivered just as much satisfaction as their premium counterparts. While I've discovered that there are some worthy shop-bought options that deserve a place in my pantry for convenience, there's still a special magic to homemade mayonnaise that can't be replicated in a factory. £4.50 for 500g at Waitrose (90p/100g)£4.55 for 500g at Ocado (91p/100g)★★★☆☆ This really packs a punch, but it's one of the more processed options. Naturally sweet from sake lees (the grain mash left over from making sake), which brings a unique depth, this is sweet, sour, salty and has an umami-rich profile that's enhanced by MSG and vegetable oils (soya and rapeseed), while mustard adds complexity. With a high egg yolk content of 17%, this is rich and satisfying, making it a good choice if you want full-on flavour. It's also well priced compared with its main competitor, Kewpie (see below). £3.25 for 250g at Ocado (£1.30/100g)£3.30 for 250g at Waitrose (£1.32/100g)★★★★★ A pale mustard yellow colour with a distinct scent of white-wine vinegar, egg and dijon mustard. Well emulsified but loose, this has a natural sweetness with no added sugar – a refreshing change. The vinegar acidity is clear but not overpowering, while the dijon really stands out, landing a satisfying punch. The closest I tried to homemade, with classic ingredients, and lemon juice instead of concentrate. It also uses sunflower oil rather than rapeseed oil, which I prefer for environmental reasons due to the lower pesticide levels and the natural weed-suppressing benefits of sunflowers. 99p for 500ml at Tesco (20p/100ml)★★☆☆☆ Pale ivory in colour and glossy. The aroma is eggy and acidic, probably due to the spirit vinegar, and it's thick, with a slight jelly-like consistency from the corn starch. On tasting, it's quite sweet but still enjoyable, with a clear vinegar acidity that's not overpowering. There's also a hint of lemon. Worryingly cheap (how do supermarkets make such cheap food and at what cost?), but pretty good for the bottom of the price range. £6.50 for 175g at Ocado (£3.71/100g)★★★☆☆ Dairy cream in colour, with a gentle egg aroma. This was the only mayonnaise tested that didn't have a strong acidic smell. It has a light texture, partially thickened with xanthan gum, which is perhaps used to play it safe and avoid separation. Sweet but enjoyable, with a balanced acidity and a pleasing complexity from the mustard and olive oil. It's a nice choice, but a bit disappointing given the extremely high price, especially because I usually find organic mayonnaise to be leagues ahead of conventional options. £2.50 for 170g at Ocado (£1.47/100g)★★★☆☆ Nice, golden-yolk colour with specks of mustard seed. The aroma is sour, with complex notes of egg and mustard, and it's thick-textured, with a slight jelly-like consistency. A subtle, natural sweet taste with a sour kick, though sadly the apple vinegar doesn't come through clearly, possibly due to the addition of concentrated lemon juice and white vinegar. Overall, a good all-rounder, with balanced flavours and a loose texture that maintains good emulsification. A nice option, though not a heavy hitter. B-Corp certified, meaning it meets high social and environmental performance standards. Sign up to The Filter Get the best shopping advice from the Filter team straight to your inbox. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. after newsletter promotion £4.95 for 470g (500ml) at Sainsbury's (99p/100ml) £5.90 for 355ml at Amazon (£1.66/100ml)★★★☆☆ Creamy in colour, with a faint pink hue from the red-wine vinegar. The aroma is dominated by egg, with a sharp acidity. Firm and thick, with a well-emulsified consistency, and sweet with a noticeable sour tang. Mustard and a blend of vinegars (spirit, apple and red wine) add depth and complexity. The high 14% egg yolk content gives it a rich, satisfying texture and its umami-rich flavour is boosted by MSG and the preservative calcium disodium EDTA. Despite its industrial production using caged hens' eggs, Kewpie's popularity could stem as much from its brand recognition as its distinctive flavour. £2.28 for 400g at Asda (57p/100g)£2.80 for 400g at Tesco (70p/100g)★★☆☆☆ Pale cream-white, with an acidic aroma and subtle eggy notes. It has a thick texture and a jelly-like wobble. It's quite sweet but otherwise bland, with a balanced sourness and a hint of mustard in the background. Although it contains calcium disodium EDTA, there's nothing especially alarming about the ingredients list. Overall, a classic and inoffensive option. £2.90 for 540g at Tesco (54p/100g)£3.40 for 540g at Sainsbury's (63p/100g)★★☆☆☆ Snow-white in colour (an indication that little yolk is used in the recipe), with a pungent aroma of vinegar and egg. Light texture, yet stiff from the added starches. Mildly sweet, with a balanced acidity and subtle egginess, it's less salty than others. While it's neutral and inoffensive, the overall flavour is fairly bland and uninspiring. Like Hellmann's and Kewpie, it contains calcium disodium EDTA. If you're looking for a mayo without strong character, this one will fit the bill, but it falls short if you want depth and richness. £3.25 for 165g at Ocado (£1.97/100g)★★☆☆☆ A lovely pale-mustard yellow with a strong vinegar aroma. The texture is loose but well emulsified, and there's a subtle sweetness, but the acidity dominates, with a little complexity from mustard and olive oil. Disappointingly, the olive oil didn't add the depth I was hoping for, and the dominant flavour was vinegar. A nice enough mayo, but it falls way short of expectations for the price. £4 for 345g at Waitrose (£1.16/100g)£15.95 for 3 x 345g at Amazon (£1.54/100g)★★☆☆☆ A pale ivory colour and a glossy sheen. The aroma is pungent with acetic acid, and the texture is thick and slightly jelly-like. Very sweet and a touch too sour, though the mustard and olive oil bring some complexity. Made with British free-range whole eggs, it has a slightly looser texture than the others, but is still well emulsified, although there was some oil separation – a big faux-pas. £2.75 for 500ml at Waitrose (55p/100ml)★☆☆☆☆ Pale custard-yellow (coloured with paprika), with an aroma that's quite acidic from the spirit vinegar. The texture is thick and slightly jellified, and it's fairly sweet, though with a touch of sourness. The mustard flavour adds a subtle complexity. The addition of 5% olive oil adds nothing and doesn't justify the price, making it underwhelming overall.
Telegraph
30-05-2025
- Health
- Telegraph
Minute sirloin steak panini
This is all about big flavours packed into a neat little package. Minute steaks are used in these paninis, but the real magic is in the layers. Tomatoes add freshness, rocket brings peppery zing, and the shallot mustard mayo has a sharp acidity that ties everything together. Requires marinating and cooling time. Overview Prep time 15 mins Cook time 20 mins Serves 4 Ingredients 4 minute steaks, about 120g each (you could also use frying steak) 3 tbsp light olive oil 2 garlic cloves, finely chopped 4 sprigs of thyme, leaves picked and finely chopped 4 banana shallots, halved and thickly sliced 8 tbsp mayonnaise 2 tsp hot English mustard 2 tsp hot horseradish sauce To assemble 4 paninis, split in half 2 Vesuvio or heritage tomatoes, sliced 4 handfuls of rocket 1 tbsp red wine vinegar Method Step Lay 4 minute steaks on a tray, rub them all over with 1 tbsp light olive oil and generously season both sides. Sprinkle over 2 finely chopped garlic cloves and 4 finely chopped sprigs of thyme and leave to marinate for a few minutes. Step Meanwhile, heat 2 tbsp light olive oil in a medium frying pan. Add 4 banana shallots, halved and thickly sliced, and cook for about 15 minutes on a medium/low heat until softened, browned and well caramelised. Remove from the heat and leave to cool. Step Transfer the caramelised shallots to a small bowl, add 8 tbsp mayonnaise, 2 tsp hot English mustard and 2 tsp hot horseradish sauce, and mix well. Set aside. Step When you're ready to eat, lay the steaks on a very hot part of the barbecue and cook for 1 minute on each side (or to your liking) or until well charred. Remove from the barbecue and place on a tray to rest. Step Now you're ready to layer up your sandwich. Spread the bottom half of each panini with some shallot mustard mayo. Slice the steaks and arrange over the mayo. Season 2 sliced Vesuvio or heritage tomatoes and lay on the steak. Dress 4 handfuls of rocket with 1 tbsp red wine vinegar and pile on top of the tomato. Spread the remaining shallot mustard mayo on the cut surface of the panini tops, position over the filling and press down. Cut each panini in half, if you like, and serve.
