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
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