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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?

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    escondido123 RE: louuuuu Feb 12, 2011 10:21 AM

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

    4 Replies
    1. re: escondido123
      Antilope RE: escondido123 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 RE: 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.


        1. re: Antilope
          Quine RE: Antilope 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 RE: Quine 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 RE: louuuuu Feb 12, 2011 10:24 AM

      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 RE: louuuuu Feb 12, 2011 05:34 PM

        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. Quine RE: louuuuu 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 RE: Quine 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 RE: louuuuu 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 RE: louuuuu 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 RE: louuuuu 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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