Momos Linked To A Death In Hyderabad, Mayonnaise Banned: What You Need To Know About Making Veg Mayo At Home

Mayonnaise – for better or for worse – has become a commonplace sight in street food dishes around India. But for Telangana, that’s set to change. In response to a series of severe food poisoning incidents, including a fatality, the Telangana Food Safety Commissioner has enacted an immediate one-year ban on the production, storage, and sale of raw egg mayonnaise. This decisive action was prompted by recent cases in Hyderabad where contaminated mayonnaise in street food led to multiple hospitalisations.The ban follows a tragic incident involving a family in Hyderabad's Banjara Hills area. Reshma Begum, 31, and her two daughters, aged 12 and 14, fell seriously ill after consuming momos from a street vendor. While her daughters remain under medical care, Reshma succumbed to food poisoning while being rushed to the hospital. The incident wasn't isolated, as numerous other residents who ate from the same vendor also reported severe illness requiring hospitalisation.Also Read:

The Risks Of Egg MayonnaiseThese health emergencies have drawn attention to the risks associated with raw egg mayonnaise, particularly in warm climates and uncontrolled storage conditions. Mayonnaise, a creamy condiment created through the emulsification of egg yolks with oil and typically seasoned with vinegar or lemon juice, is a versatile sauce used extensively in various dishes from sandwiches to salads. However, its raw egg component makes it particularly susceptible to bacterial contamination, especially salmonella.Salmonella contamination in improperly stored mayonnaise can lead to severe gastrointestinal complications. When exposed to unsuitable temperatures or stored for extended periods, the bacteria can multiply rapidly, creating a significant health hazard. The symptoms of salmonella poisoning typically include acute stomach pain, persistent diarrhoea, and severe vomiting.

How To Make Vegetarian And Vegan Mayonnaise At HomeFor those who simply can’t imagine giving up on mayonnaise, there are plenty of alternate options, including the extremely common vegetarian mayo which is found in stores across the country. But if you want to take an extra step towards protecting your health and that of your family, here’s an easy recipe that is completely egg and dairy free, ensuring your mayonnaise is suitable for any occasion. Ingredients

• 1 cup cashews (125 grams)
• 2 tablespoons sunflower oil or any neutral-flavoured oil
• 1 teaspoon Dijon mustard or mustard powder
• 1 tablespoon apple cider vinegar or lemon juice
• ½ teaspoon raw sugar
• 1 pinch turmeric powder
• 6 black peppercorns
• ½ teaspoon rock salt (edible, food-grade)
• 7–8 tablespoons water

Method

• Rinse the cashews thoroughly in water, then drain and discard the water.
• Place the rinsed cashews in a bowl and cover with warm water. Soak for 30 minutes, then drain and discard the soaking water.
• Add the soaked cashews, Dijon mustard, raw sugar, turmeric powder, black peppercorns, and rock salt to a blender.
• Pour in the apple cider vinegar (or lemon juice) and the sunflower oil.
• While blending, gradually add 7–8 tablespoons of water in parts. Continue blending until the mixture is smooth and creamy.
• Transfer the cashew mayonnaise into a clean jar or airtight container. Seal tightly and refrigerate.
• This eggless mayonnaise keeps well for up to a month in the refrigerator and can also be frozen for up to 3 months.