We’ll talk about the Food With Mayonnaise , the different types of mayonnaise, and how to use it in your cooking. Mayonnaise, colloquially referred to as “mayo”, is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.
Food With Mayonnaise
Mayonnaise Recipes:It’s thick, it’s creamy, it’s rich and it goes perfectly well with bread, bagels, potatoes and sandwiches among others. It makes an excellent salad dressing and a perfect accompaniment for freshly grilled meat; it hits the spot each time. But the kind of mayonnaise we’re talking about here isn’t the kind you can pick up from the grocery shelf. It’s the kind you can make at home and which is far healthier than what you buy from a store.
Mayonnaise when done right is really easy to make and can be customized to suit both your taste and your diet. You can opt for regular mayonnaise, tofu mayonnaise, eggless mayonnaise, dairy-free mayonnaise, or give the usual mayonnaise a jolt of fresh herbs and garlic.
There’s a bit of a conflict when it comes to the history of mayonnaise. Where did it originate: France or Spain? One story suggests that ‘the first batch of egg yolks, oil and seasoning was whipped up in 1756 to celebrate the French capture of Mahon, a city on the Spanish Isle of Minorca’. Although many food writers refute this theory and instead endorse the Spanish view which suggests that mayonnaise was invented in Spain. What we can say for certain is that mayonnaise quickly showed up in a lot of cookbooks and was mostly attributed to French cuisine. It transcended countries and made its way to America in 1838 when French chefs migrated to the States.
How to Make Mayonnaise | Tips and tricks To Prepare Mayo (by Chef Niru Gupta)
Take a big clean bowl and break an egg in it. Add 2 Tablespoon vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt. 1/2 teaspoon mustard powder or mustard oil and 1/4 teaspoon powdered black pepper. Whisk these ingredients together till the mix becomes fairly thick.
Now, add 1 Tablespoon of oil and continue beating till it thickens further. Add another spoon of oil and keep repeating the same process till you finish 1 cup oil. Since mayonnaise is made of mostly oil, it’s important to choose the right one. Most chefs recommend extra virgin olive oil, but you can also use canola or sunflower oil.
Tip: If you get the desired consistency of mayonnaise before the one cup oil is over then you can let the remaining oil be. Feel free to add any flavouring at the end: crushed garlic, fresh herbs, lemon etc.
If you’ve managed to follow this recipe to a T and not let your mayonnaise split or curdle, then you deserve a pat on your back. And also a list of deadly recipes you can cook with mayonnaise.
Here are our 13 best mayonnaise recipes:
1. Eggless Mayonnaise
If you’re a pure vegetarian or just don’t fancy the eggy taste in mayonnaise, then we’ve got a brilliant option for you. This eggless recipe uses an intelligent mix of flour and milk instead of eggs which lets mayonnaise keep its silky texture.
2. Tofu and Cashew Mayonnaise
Imagine mayonnaise without oil, without eggs and completely dairy-free. It’s a health freak’s dream come true and one you’ll also want to try. Take some silken tofu and throw it in a blender with cashew paste, lemon juice, mustard powder, salt, wasabi paste, sugar and pepper. Blend this mix and serve with crackers.
3. Chicken Schnitzel with Chilli Mayonnaise
We take on the delicious task of making bread crumb coated chicken breast, chunky potato wedges and a bowl of spicy mayonnaise. After you’re done frying the batter coated chicken to perfection, take a bowl of mayonnaise and blend it with some chopped chilli, lemon juice, salt and pepper. Dip it in and enjoy!
4. Chicken Sandwich with Mayonnaise
Layer after layer of goodness is what you get when you take on the task of cooking this mind-blowing sandwich. Grab some tomatoes, cheese slices, fry two eggs, cabbage leaves, mustard and a bit of mayonnaise. Now dig in!
5. Chilli Mayo With Veggies
If you’re looking for a creative alternative to your everyday dinner, then this is a must-try. Blend together some eggless mayonnaise and then add to that some yellow chilli and parsley. Now take this mix and pour it over some boiled vegetables, season it with salt and pepper, and serve.
Egg-less mayonnaise infused with the flavors of yellow chilli and parsley.
6. Creamy Potato Salad
This mayonnaise drenched potato salad is the perfect comfort food on a nippy rainy night. Take some boiled potatoes and mix them up with butter, yogurt, mayonnaise, spring onions, basil leaves and a bunch of aromatic herbs.
7. Coronation Chicken
This Coronation chicken is an intelligent mix of pre-cooked chicken, creamy mayonnaise sauce, herbs, spices, some curry powder, mango chutney and lemon juice. You can eat it as a salad or use it as sandwich filler.
8. Sweet Potato Fries with Amla Aioli
Sweet potatoes and a mayo based amla dip sounds like an odd combination but we promise it’s probably the best thing you’ll ever have. Thin strips of sweet potatoes fried to perfection served with a bowl of aioli which is made with eggless mayonnaise, roasted garlic, shallots, jalapenos, basil leaves, salt, pepper and thyme.
9. Tartare Sauce
Tartate sauce was named after the Tartars of Central Asia of the French and has been one of the most popular cream-based sauces around the world. It’s always been associated with a plate full of fish and chips but basically goes well with all kinds of batter-fried foods.
10. Thousand Island Dressing
You might have heard of this dreamy salad dressing time and again, but did you know it’s made with mayonnaise? Grab a bowl of freshly made mayonnaise, take a boiled egg, some tomato ketchup, chilli powder, chopped celery and blend till you get a thick, sauce like texture.
11. Fish Mayonnaise
Succulent fish fillets basted with lemon and salt, steamed to perfection. Topped with celery and dollops of salted mayonnaise. This is a perfect starter to any party at home since it is easy, quick and fuss-free to prepare.
12. Devilled Eggs With Mayonnaise
Devilled eggs, also known as picnic eggs, egg mimosa and Russian eggs, are stuffed with a creamy mayonnaise filling that can be spruced up in numerous ways using spices, herbs and sauces.
13. Poached Salmon With Shrimp Mayonnaise
Light, fresh and delicious – Oven poached salmon in fish stock served with perfectly cooked prawns and a bowl of shrimp mayonnaise.
Recipes That Would Be Nothing Without Mayonnaise
- Sardine Toasts with Tomato Mayonnaise and FennelWhen it comes to sardines, we go for with Matiz sardines in olive oil.
- BLT Lettuce WrapsBibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps.
- The Greatest” Deviled EggsThe filling for these eggs is coarsely mashed and studded with crunchy celery and scallion.
- Ding’s ColeslawThis signature slaw is made with Hillstone’s own pickle relish, which can be purchased at its restaurants, but it’ll work with a store-bought brand
- Iceberg with Tomatoes, Blue Cheese, and BaconThe iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
- Kale BLT SaladThick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.
5 ways to cook and bake with mayo, for lovers and haters alike
People tend to have strong opinions about mayonnaise, whether they love it or loathe it. After many years as a skeptic, I’ve come around to its merits.
Even so, it’s easy to buy a jar for one particular recipe or use and then have a lot of it left over, destined to languish in the refrigerator. (For the record, the USDA’s Food Keeper App recommends using open mayonnaise within 2 months.) If you want to make your own mayo, we have a recipe for that, too.
Here are few different ideas beyond spreading it inside your sandwich to help make a dent in your mayo supply.
Use on the outside of the sandwich. My grilled cheese sandwiches entered a whole new level of golden and crispy when I started spreading mayo on the outside of the bread instead of using another fat to griddle it in the skillet. The color and flavor can’t be beat, especially when compared to oil or, arguably, butter. Just keep an eye on the sandwich, as I have found the window for not burning the outside with mayo is smaller.
Slather it on poultry. Much like sandwiches, the skin of your chicken or turkey will reach new heights when you incorporate mayo into whatever you coat the meat with. Here’s a tidbit from cookbook author and recipe developer Ali Slagle: “Mayo acts as a preventive coating to anything that you’d like to brown, including grilled steaks, skillet chicken thighs and grilled cheese. As mayonnaise cooks, its own (contentious) flavor dissipates, but because it’s a great carrier of flavor, any ingredients you stirred into it can cook and bloom without burning.” In her Chipotle Mayo Brick Chicken, the mayo lets you incorporate lots of ground cumin, lime zest and chipotles in adobo without them scorching in the heat of a cast-iron skillet. Similarly, Herb-Slathered Turkey incorporates a veritable bouquet of sage, thyme, rosemary and oregano for a next-level bird that will wow your guests at Thanksgiving, or any other time. (It would make for a great week of turkey sandwiches, too.) Yes, I’ve eaten it, and yes, I loved it.
Add it to dips and dressings. Mayo’s thick texture and tangy flavor make it a natural in all sorts of dips and dressings. In my colleague Aaron Hutcherson’s Buttermilk Ranch Dressing, it teams up with sour cream and buttermilk for an enticing take on a favorite. A tablespoon or two added to dips can lend heft and taste in a concentrated package. You’ll find that in such recipes as Armenian Blistered Eggplant Dip, Warm Spinach and Artichoke Dipand Buffalo Fish Bites With Blue Cheese Dip. Similarly, consider using mayo as a binder in other dishes, such as crab cakes.
Make a cheater’s aioli. Before I upset anyone, let me say that I know aioli is a garlicky sauce similar to mayonnaise that’s popular in Spain and the Mediterranean (see Le Grand Aioli from our Eat Voraciously newsletter for a from-scratch option). However, I’m not the first one to say that you can capture a similar vibe by starting with mayo, as in Tortilla Española With Two Aiolis, from our Meal Plan of Action newsletter. In that recipe, you get one aioli flavored with Spanish smoked paprika and another with basil. In the United States, aioli has come to also mean basically a flavored mayo, and if that’s more your interest, have a look at these recipes using lemon, orange and lime.
Bake with it. You’ll find plenty of retro, or retro-inspired, chocolate cake recipes that call for mayo. After all, it includes eggs and oil, two primary baking ingredients. Fans will tell you it makes cakes even more moist and tender, too. Give it a shot with Duke’s Chocolate Cake, which calls for the cult favorite Southern brand. Yes, we made it, yes, I tried it, and YES, it’s outstanding. (And no, you can’t taste the mayo.)