Beetroot Mayonnaise

Name: Beetroot Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: Asian
Ingredients: 1 large beetroot (cooked, peeled, diced) Beet; ¼ tsp fennel seeds (0.5 g) Fennel Seed; ½ tsp ginger chopped (2 g) Ginger; ½ tsp garlic chopped (2 g) Garlic; ¼ tsp green chilli chopped (1 g) Green Chile; 2 tbsp mayonnaise (30 ml) Mayo; salt (2 g) Salt

Independent adaptation of a publicly published Vineet Bhatia recipe. Not affiliated with, sponsored by, or endorsed by Vineet Bhatia.

Vineet Bhatia's Beetroot Mayonnaise, from the published recipe.

Ratio

Mayo 30 ml

Ingredients

Beet — 1 large beetroot (cooked, peeled, diced)
Fennel Seed — ¼ tsp fennel seeds (0.5 g)
Ginger — ½ tsp ginger chopped (2 g)
Garlic — ½ tsp garlic chopped (2 g)
Green Chile — ¼ tsp green chilli chopped (1 g)
Mayo — 2 tbsp mayonnaise (30 ml)
Salt — salt (2 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Vineet Bhatia — published sauce recipes in the PantryFlex catalog. Michelin 1* (Zaika / Rasoi lineage).

Adapted from a Vineet Bhatia recipe (Vineet Bhatia / Great British Chefs).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Vineet Bhatia / Great British Chefs (published as “Beetroot Mayonnaise”). Full citation lives in Provenance.