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