Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 12, 2011 10:17 AM

Infused Homemade Mayo

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. Click to Upload a photo (10 MB limit)
  1. Lemon Lime Anchovy Garlic
    Caesar flavors
    Smoked paprika
    All kinds of mustards

    4 Replies
    1. re: escondido123

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

      1. re: Antilope

        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.

        1. re: Antilope

          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

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

    2. Siracha
      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. Some great suggestions already here...a few additions

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

        Happy dipping and spreading!

        1. 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

            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

              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. 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.