Here are various recipes based on mayonnaise.

You can find a recipe for mayonnaise here. Or simply use a shop bought version!

Flavoured-Mayo

Aioli (Garlic Mayonnaise)

  • Use the basic recipe, but instead of a plain oil use 1/2 plain to 1/2 olive oil.
  • Add 1-2 cloves of garlic.

Mustard Mayo

How strong you want it really comes down to personal preferences, but as a rule of thumb:

  • 1 tbs. mayonnaise
  • 1 tsp. dijon/whole grain mustard

Rouille

Aioli with added paprika. This is a mediterranean accompaniment to fish soups and stews, and as such is commonly served with bouillabaisse.

  • 1/8 tsp saffron threads (i.e. a pinch)
  • 1 cup mayonnaise
  • 2 tsps chopped garlic (finely)
  • 1⁄2 tsp. paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp fresh lemon juice
  • 1 tbsp. extra virgin olive oil

Tartar sauce

The classic sauce to accompany fish and chips! Mayonnaise spiced with pickled cucumbers, capers and herbs.

  • 200 ml/ 7 fl. oz. mayonnaiseDSC00690
  • 3 tbsp. capers, drained and chopped
  • 3 tbsp. gherkins, (cornichons/ pickles) drained and chopped
  • 1 small shallot, finely chopped
  • Squeeze of lemon juice
  • 3 tbsp. chopped fresh parsley
  • Flaked sea salt and freshly ground black pepper

Marie Rose sauce

A simple British classic, the sauce used for the 70s classic Prawn Cocktail.

  • 200g fresh mayonnaise
  • 2-3 tbsp tomato ketchup
  • Pinch cayenne pepper
  • 2-3 drops of Tabasco, or to taste
  • 1 tsp Worcestershire sauce, to taste

Thousand Island dressing

A salmon pink coloured dressing that combines tomato sauce and/or tomato ketchup, minced sweet pickles or sweet pickle relish, assorted herbs and spices (usually including mustard)

  • 2-3 tbsp. tomato ketchup
  • 200 g of mayonaise
  • A pinch cayenne pepper
  • A pinch of paprika.
  • 1 tsp mustard powder
  • 2-3 tsp. of lemon juice
  • 2 teaspoons of Worcester sauce,
  • 2-3 dashes of Tabasco sauce (to taste)
  • 1 tbsp of minced gherkin (cornichons/pickles)

Mayonesa

A lime-flavoured mayonnaise, usually found in Mexican or Spanish grocers in North America.

  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped red onion
  • 1 tablespoon lime juice
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon finely grated fresh lime zest

Sauce rémoulad

In classic French cuisine, according the Larousse Gastronomique:

  • 250 ml (1 cup) of mayonnaise
  • 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon)
  • 1 tablespoon drained capers
  • 2 finely diced gherkins (cornichons/pickles)
  • a few drops of anchovy essence (optional – or you could use a few drops of fish sauce, or an anchovy as an alternative)

Ranch dressing

The archetypal all-American dressing!

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk (or 1/4 cup of sour cream)
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon msg
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • Pinch dried thyme

Herb Mayonnaise

Add 1 to 2 tablespoons of your favourite fresh herbs finely chopped, e.g. parsley or chives.

Chilli

Add ½ to 1 teaspoon of very finely chopped chilli pepper or alternatively 1- 2 teaspoons of chilli sauce.

Caesar Salad Dressing

  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 1 garlic clove, finely minced or crushed
  • 2 anchovies, mashed
  • 30 g (1 oz.) parmesan or similar hard cheese, grated

Sun Dried Tomato Mayo

  • 1/2 cup of mayonnaise
  • 2 finely minced sun dried tomatoes
  • 2 to 3 leaves of shredded basil.

Blue Cheese Sauce

  • 1/2 cup of mayonnaise
  • 30 g (1 oz.) of blue cheese, softened and pureed

Parmesan Mayo

  • Add ½ to 1 tablespoon of finely shaved parmesan.
Advertisements