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Infused Homemade Mayo

louuuuu Feb 12, 2011 10:17 AM

After many years, have returned to making my own mayo, which is a breeze with a food processor. I have ideas for infusions of wasabi or basil or terragon -- any other suggestions?

  1. e
    escondido123 Feb 12, 2011 10:21 AM

    Lemon Lime Anchovy Garlic
    Caesar flavors
    Smoked paprika
    All kinds of mustards

    4 Replies
    1. re: escondido123
      Antilope Feb 13, 2011 06:48 PM

      Herbed mayo - fresh dill & chives
      Blue cheese mayo - stir in crumbled cheese
      Lime mayo - use lime juice instead of lemon

      1. re: Antilope
        Antilope Feb 14, 2011 10:31 AM

        I just found a restaurant recipe for Mandarin Chicken Salad and the dressing (made with mayonnaise) is really good:

        Mandarin Dressing:
        1 cup mayonnaise
        1 1/2 Tablespoons granulated sugar
        1 1/2 Tablespoons balsamic vinegar
        3 Tablespoons hoisin sauce
        2 1/2 teaspoons sesame oil
        1 teaspoon soy sauce

        Combine all dressing ingredients and mix well. Makes 1 1/2 cups.

        http://news.google.com/newspapers?id=...

        1. re: Antilope
          Quine Feb 14, 2011 01:10 PM

          Looks fantastic! That will a one to try. I would add all but the soy and sugar, let meld a bit then taste. It might not need the extra sweet and salt those last two bring.

          1. re: Quine
            Antilope Feb 14, 2011 07:58 PM

            The strange thing about this sauce is, it tastes like a peanut sauce but contains no peanut products.

    2. m
      mateo21 Feb 12, 2011 10:24 AM

      Siracha
      Saffron
      Garlic (not sure if the above poster meant to combine all four flavors or not, but garlic mayo is classic)
      bacon (save those drippings!)
      herbs! (thyme, chives, rosemary)

      1. f
        foodloverlori Feb 12, 2011 05:34 PM

        Some great suggestions already here...a few additions

        Roasted garlic.
        Sun dried tomato
        saffron
        capers with lemon zest...ends up almost like a tarter sauce

        Happy dipping and spreading!

        http://foodloverlori.blogspot.com/

        1. Quine Feb 12, 2011 05:47 PM

          What are you intending to infuse? Some things are oil based and infuse great in the oil. Sometimes the *taste* is water based. Wasabi, water, as is basil. Terragon, as well as rosemary, oil. So if oil based; infuse the oil you will use. If other, infuse the non-oil base.Homemade mayo is a single use product. If you want to make a batch product, then you have to again look at what flavor you wish. Example: aioli. made from raw garlic. Then there is mayo made from roasted garlic olive oil.
          It's a great thing. Have fun.

          2 Replies
          1. re: Quine
            louuuuu Feb 13, 2011 10:03 AM

            thanks... very helpful. didn't think to infuse the oil first... with an oil based herb. so the correct procedure for the waterbased wasabi or basil would be?.

            1. re: louuuuu
              Quine Feb 13, 2011 08:17 PM

              Do you use vinegar or lemon juice? I think you could just infuse either of those. If you are using wasabi, if it is the powder, just whisk it in with the mustard and let set a bit. Or make the paste and use in place of the mustard.

          2. greygarious Feb 13, 2011 06:51 AM

            Curry powder mixed into mayo brushed onto chicken before baking/broiling, or for the outside of a grilled cheese sandwich, instead of buttering bread or oiling the pan. This means the curry gets cooked, enriching its flavors. A more complex, better overall taste than when using curry mayo in something like chicken salad or a pourable salad dressing.

            1. j
              jjjrfoodie Feb 13, 2011 07:39 AM

              I was going thru chef Mark Miller's "Coyote Cafe" book this morning and he has a Cilantro mayo paired with seared tuna, a green onion mayo for oyster po boys, an orange mayo matched with chipotle mussels and a red chile mayo made with yolks, oil, sherry vinegar, lime juice and soaked pureed whole ancho chiles.

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