Mayonnaise needs no introduction. You either love it, as I do, or hate it just as passionately. I’ll admit I don’t quite get what’s not to love about fat masquerading as condiment. Everywhere it goes it brings with it luxurious mouth-feel turning even mean little things like boneless, skinless chicken breasts into something worth eating. A burger of any sort without mayonnaise is unthinkable to me, as are fries and sandwiches too.
Making your own is dead simple and a good homemade version is well suited to customization. If there is a standard-bearer for the way I think over here at HRN, it’s mayonnaise and all of it’s possible iterations. You probably don’t need a recipe for a sandwich, or a burger, each easily solved by what’s on hand, a heat source, a bit of salt and pepper. What your food does need is a new outfit every now and again, a different loaf of bread, a softer bun, new flavours. The quickest way there is through the condiments you use, and mayonnaise is more than meets the eye.
Likely because it’s an emulsion of fat and water, it’s capable of carrying flavour of all sorts, wether fat-soluble or water-soluble – it gets along with pretty much everything you can throw at it meaning it’s a great way to introduce all sorts of new flavours to things you already know how to make.
Today’s post is the first of three featuring 10 new customized mayos each. There’s something here for virtually everything worth eating this summer. Stay tuned for Parts 2 & 3.
- 2 egg yolks
- ½ tsp (2 mL) mustard powder
- ¾ tsp (3 mL) salt
- Pinch white pepper (optional)
- 2 tsp (10 mL) apple cider vinegar
- 2 tsp ((10 mL) lemon juice
- 1 ½ cups (375 mL) grapeseed or sunflower oil
- 1 tbsp (15 ml) cool water
- In a medium bowl (or bowl of a stand mixer), combine egg yolks, mustard powder, salt, and white pepper if using; drizzle over vinegar and lemon juice. Using an electric mixer (or stand mixer fitted with the whisk attachment) beat on medium speed for 30 seconds or until combined.
- Slowly drizzle oil down the side of the bowl, drop by drop at first then in a thin stream as mixture begins to thicken, continuing to beat as you go, until only about ½ cup oil remains. Add water and whisk until blended; slowly beat in remaining oil.
- Best Burger Mayo: Whisk together ½ cup (125 mL) mayo, 2 tbsp (30 mL) ketchup, 1 tsp (5 mL) Worcestershire, ½ tsp (2 mL) marmite, 1 tbsp (15 mL) grapeseed or sunflower oil. Keeps well in refrigerator. [Classic beef burgers with sliced pickles, tomato, and crisp cool lettuce, with or without cheese.]
- Harissa Mayo: Lightly crush 2 tsp (10 mL) dried coriander seed in a mortar & pestle (or place them in a small re-sealable plastic bag and give them a whack or two with a rolling pin); whisk together with ½ cup (125 mL) mayo, 1-2 tsp (5-10 mL) harissa, and 2 tbsp (30 mL) finely chopped drained oil-packed sundried tomatoes. Stores well in refrigerator. [Lamb burgers!]
- Japanese Tartar Sauce: Stir together ½ cup (125 ml) mayo, 1 tbsp (15 mL) sichimi togarashi, 2 tbsp (30 mL) drained and finely chopped pickled ginger, 2 finely chopped green onions. [Salmon burgers, or even deep fried fish burgers.]
- Tomato Curry Mayo: In a small frying pan, combine 1 tbsp (15 mL) tomato paste, 1 tbsp (15 mL) grapeseed or canola oil, and 2 cloves finely chopped garlic; cook over medium heat, using a spatula to combine, for 2-3 minutes or until the garlic is golden and tomato paste is noticeably darker and caramelized. Add ½ tsp (2 mL) mild Indian curry paste and cook 30 seconds longer. Let mixture cool and stir into ½ cup (125 mL) mayo. Stores well, refrigerated. [Pretty spectacular on pork and chicken burgers or any sandwich on which you’ve spread some hummus.]
- Cheddar & Beer Mayo: In a blender, combine 2 tbsp (30 mL) white beer (such as Hoegarden) with ½ cup (125 ml) mayo, ⅔ cup (160 mL) medium cheddar, 2 cloves garlic and a generous pinch cayenne; process until smooth. Keeps well in fridge. [Serve as a dip with sweet potato fries, or with deep fried pub-style snacks like hush puppies, chicken fingers, or even deep-fried pickles.]
- Apple Horseradish Mayo: Whisk together ½ cup (125 mL) mayo, 1 tbsp (15 mL) prepared horseradish, 1 ½ tsp (7 mL) caraway seeds, and ¼ cup (60 mL) grated apple. Use immediately. [Roast beef and red onion sandwiches.]
- Orange & Saffron Mayo: In a small bowl, combine 1 tbsp (15 mL) orange juice with a pinch of saffron; let stand 5 minutes. Whisk in 1 finely chopped or grated clove garlic, ½ cup (125 mL) mayo, 1 tsp (5 mL) orange zest, 1 tbsp (15 mL) finely chopped cilantro. [Use as a dunk for seafood, particularly chilled shrimp, or spoon over grilled mild white fish like cod or halibut.]
- Walnut & Raisin Mayo: Soak ¼ cup (60 mL) finely chopped yellow raisins in just enough warm water to cover for 30 minutes; drain and add to ½ cup (125 mL) mayo along with ⅓ cup (80 ml) finely chopped walnuts. Stir to combine and whisk in 2 tsp (10 mL) walnut oil (optional). Use immediately as finished mayo doesn’t store well. [Fantastic on a cheddar and chicken sandwich, or a vegetarian one with bitter greens like rapini or dandelion leaves.]
- Korean Mayo: Whisk together ½ cup (125 mL) mayo, 2 tsp (10 mL) gochujang, 1 ½ tsp (7 mL) honey and ½ tsp (12 mL) sesame oil. Stores well in fridge. [Use on southern fried chicken sandwiches, or serve alongside fries.]
- N’duja Mayo: Heat 1 tbsp (15 mL) n’duja (available from well-stocked Italian delicatessens) in a small frying pan over medium until melted; let cool to room temperature. Stir into ½ cup (125 mL) mayo along with ¼ cup (60 mL) finely chopped roasted and peeled green pepper. Keeps well, refrigerated. [Use this seriously delicious mayo on gutsy salami and cheese sandwiches, or grilled vegetable sandwiches. So good spread on corn on the cob.]