Now that you know (because we showed you) how easy it is to make fresh mayonnaise, here are cinco ways to spice up your mayo that will make any sandwich or vegetables you put it on want to shout “¡verduras larga vida!” (Pssst. you don’t have to make your own…store-bought works.)
make the mayo a day ahead and the flavors will bloom even more. These are each suggestions. When it comes to mix-ins, how much you add will depend on your tastes, but please pay special attention to #5. =)
Cinco Sabores (5 flavors):
- Sun-Dried Tomato: In a food processor, mix one clove garlic with up to 1/4 cup of well drained sun-dried tomatoes until smooth. Stir that mixture into your mayo.
- Basil Pesto: Fresh if you’ve got it, but out of a jar works. If your pesto’s oily, include as little oil as possible when spooning it out. Stir it in by the tablespoon, starting with one, then more to your taste depending on the amount of mayonnaise you’re flavoring.
- Pepper Sauce: Just say yes to Sriracha. A couple of splashes with a little minced garlic added, transform lowly mayonnaise into a mouthful of wow on a sandwich. Smoked chipotle is another great pick.
- Roasted Garlic: Well mashed and stirred in. Garlic mayo is the default style of mayonnaise at my house house.
- Horseradish: Prepared horseradish with a little dried thyme added. Y-U-M. But let me tell you about that time we used garden-fresh, spring-harvested horseradish to flavor our mayonnaise. On second thought, we’ll save that. Let’s just say it was atomic, at a cellular level. Store-bought is safer, but even with that, take a light hand until you’ve got what you like. Remember, horseradish can bring grown men to their knees. We’ve seen it happen.
Co-Author of Garden Candy Basics