Dr Oz: Full-Fat Mayonnaise Comeback
“Fat is back!” Wait, what? That’s right, according to Dr Oz, it’s time to once again change the way you think about fat in your food. According to Dr Oz, fat could actually be the secret to keeping you fuller longer, which means a better chance of losing weight. First, it’s time to welcome mayonnaise back into your diet! Mayonnaise was originally made with just eggs and olive oil, but through the years it became a processed condiment. In the 80’s and 90’s, fat-free and low-fat food items became all the rage and full-fat mayonnaise became a thing of the past, until now.
Julia Collin Davison from America’s Test Kitchen is all about the full-fat mayonnaise comeback. She began by explaining that regular, homemade mayonnaise is made with eggs, oil, and maybe some vinegar and lemon juice. “There’s nothing scary in a true mayonnaise,” she stated.
But in the 80’s, the oil was taken out and sugar, cornstarch, and xanthan gum were added. But now mayonnaise companies are getting back to the original, true ingredients. The reason full-fat mayonnaise is so good, is because it actually contains quite a bit of omega-3 and omega-6 fatty acids. Additionally, it can prevent you from over-eating. Dr Oz explained that by adding full-fat mayo to a healthy meal, you’re less likely to indulge on an unhealthy item later on.
Dr Oz: How To Use Mayonnaise The Healthy Way
Dr Oz made a point to clarify that while he is promoting full-fat mayonnaise, it’s important to not overdo it. One serving is a tablespoon, so you don’t want to use much more than that. As for how to use it, Julia loves using mayonnaise in her Mexican Street Corn recipe. You can also use mayonnaise on baked fish to help panko bread crumbs stick, with an extra layer of flavor. And of course, you can use mayonnaise in a vegetable salad as a flavorful, full-fat dressing. Click through to get the recipe for Mexican Street Corn made with mayo.
Dr Oz: Shopping For Mayonnaise
Dr Oz then shared his guide to finding the tastiest and healthiest mayonnaise at the supermarket. Julia explained that basic mayonnaise is made from two egg yolks, canola oil, Dijon mustard, lemon juice, salt, white pepper, and just a little sugar. Puree the ingredients in a food processor and keep in mind that the more oil you add, the thicker the mayo gets. Obviously, that’s much different than that “whipped dressing” so many of us are familiar with. To be called mayonnaise, the product has to be at least 65% oil by weight, otherwise it’s called dressing. The problem is that those dressings are loaded with sugar instead of oil. Aoli is more like mayonnaise but only contains olive oil and often times has garlic.
In terms of other mayonnaise options available at the grocery, mayonnaise with olive oil typically has the same amount of fat as regular mayo. Avocado oil mayonnaise has a lighter flavor and is full of vitamin E, which means it may be the better option if you don’t mind the different flavor. Vegan mayo is now being made with aquafaba which is essentially water from chickpeas.
Dr Oz: Mexican Street Corn Recipe Ingredients
- 3 tbsp sour cream
- 1 medium garlic clove – minced
- 1/4 tsp ground black pepper
- 4 tsp lime juice
- 4 tsp vegetable oil
- 6 large ears corn – husks and silks removed
- 1/4 C mayonnaise
- 3 tbsp minced fresh cilantro leaves
- 3/4 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 C Pecorino Romano cheese
- 1/4 tsp table salt
Dr Oz: Mexican Street Corn Recipe Directions
- Turn the grill burner to high
- Heat the grill with the lid down for about 15 minutes until very hot
- Scrape the grate clean using a grill brush
- Dip a handful of paper towels in vegetable oil then hold the dipped paper towels with tongs to wipe the grate
- While the grill is heating, mix sour cream, mayonnaise, garlic, cilantro, black pepper, lime juice, cayenne pepper, 1/4 tsp chili powder, and cheese in a large bowl
- In a second bowl, mix the salt, oil, and the last 1/2 tsp chili powder
- Add the corn to the second bowl and toss until coated all over
- With the burners on high, cook the corn with the lid down, 12 minutes in total, turning occasionally, until slightly charred all over
- Remove from the grill and put in the bowl with the mayonnaise mixture
- Toss to coat evenly and serve right away