Once you've got the mayo -- you've got to flavor it!

by Monika Bartyzel, Posted Jun 20th 2008 @ 12:01PM

As promised, here's the post about flavoring that tasty and quick mayonnaise you've just whipped up. Coincidentally, a few of you mentioned some of the flavors I was planning on discussing. In the Ricardo feature, there are a number of simple flavor additions in order to get: Indian-style, aioli, remoulade, and American-style.

I whipped up a lazy version of the aioli, above. It's the first time I got to use my freshly grown herbs (delicious chives!), but I had no garlic, so I used my trusty garlic powder as a cheat. It was tasty, easy, and was oh-so-good whipped up with chunks of turkey for a super-speedy turkey salad sandwich. I also whipped up some harissa from the Fresh cookbook and added that into the mix for American-style. That was also quite tasty in a one-potato salad, although I had to cheat on the spice roasting, so it wasn't quite right.

Check out the specifics for the mayo additions after the jump. And please -- weigh in with your own!

Indian-style: add 2 tbsp chopped green onions and 1 tsp of curry powder

Aioli: 2 tbsp fresh chives and 2 cloves of finely chopped garlic

Remoulade: 1/4 cup finely chopped flat-leaf parsley, 1 tbsp whole-grain mustard, 1 tsp lemon juice, and 1 tsp creamed horseradish

American-style: 2 tbsp tomato paste and 2 tsp harissa or hot pepper sauce

Filed Under: Ingredients
Tags: condiments, flavored mayo, FlavoredMayo, mayo, mayonnaise

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Reader comments (Page 1 of 1)

6-20-2008 @1:39PM Rt said... Along the Gulf coast the recipe varies with taste but this is a good start. I don't know what you made. I like a little hotsauce in mine :)

Food Lover's Companion: rémoulade

[ray-muh-LAHD] This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.

Reply

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6-20-2008 @1:41PM Rt said... Along the Gulf coast the recipe varies with taste but this is a good start. I don't know what you made. I like a little hotsauce in mine :)

Food Lover's Companion: rémoulade

[ray-muh-LAHD] This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.

Reply