Flavor Your Mayo

fieldofroses1 has done it again over at the boards onLowCarbFriends.com. Ways to Flavor your Mayo (And she's provided some tips as well!)

Mayonnaise Tips and Hints
• Although electric mixers, blenders, and food processors make short work of homemade mayonnaise, a simple wire whip will also do the trick.

• When using olive oil, extra-virgin is usually too strong in flavor and will not hold together well. Use regular olive oil or half extra-virgin and half vegetable oil. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in a mayonnaise that separates quickly.

• In general, the ratio is 1 egg yolk for 1/2 to 1 cup of oil, plus 1 tablespoon of acid per cup of sauce.

• If you are using vinegar instead of lemon juice, be sure it is a good quality vinegar, preferably white wine vinegar. This will give a more delicate flavor to the mayo.

• Whipping cream, evaporated (not condensed) milk, or hot water can be used to thin mayonnaise that is too thick.

• All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you need them.

• For a richer mayo, use only the egg yolks rather than the entire egg.

• To substitute pasteurized liquid whole eggs for fresh egg yolks, use 1/8 cup liquid pasteurized eggs for each egg yolk called for in the recipe. One whole egg equals 1/4 cup liquid.

• To fix curdled mayonnaise, beat one egg yolk separately. Add one drop at a time to curdled mayonnaise while beating constantly until mayo is once again smooth. Or, slowly drizzle in about 1 tablespoon boiling hot water. Add only enough to re-emulsify the mayo.

• You can brighten up the flavor of store-bought mayonnaise by adding good wine vinegar, lemon or lime juice.

• Avoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result.

• Freezing of mayonnaise is not recommended because it will separate. However, some cooks have successfully re-emulsified frozen mayo with a whirl of the blender.

• Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.

• Previously-frozen egg yolks will be thicker than fresh when thawed. Whisk in one tablespoon lemon juice per yolk and freeze overnight for a thick mayonnaise base.

• When using salt in a cooked mayonnaise, the salt should be added after the egg yolks have cooled to avoid curdling.

• Salt added to egg yolks in uncooked mayo will result in a thicker base. Cayenne and mustard powder also aid in separating the oil for proper emulsion.

• Coat fish filets with a thin layer of mayonnaise and top with your favorite spices. Bake as usual. You will end up with a nicely browned, flavorful coating that keeps the fish moist and tender. This method also works well for skinless chicken.

• Garlic mayonnaise is known as aioli. Any variety of herbs, spices or flavorings can be added to flavor mayonnaise. Mince your favorite fresh herbs and add to the mayo. Let sit in the refrigerator for an hour or so to let flavors blend. Try any green herb, garlic, onion, chile powder, curry powder, horseradish, citrus zest, pureed fruit, pesto, chutney, mustard, sun-dried tomatoes, anchovy paste or even crumbled bleu cheese.


1.5 of Mayo for following recipes.

Chipotle mayonnaise: Add one-fourth cup puréed canned chipotle chiles in adobo to the mayonnaise.


Saffron mayonnaise: Soak a pinch of saffron threads in 1 tablespoon of hot water for 15 minutes, then add to mayonnaise.

Tarragon-mustard mayonnaise: Add one-fourth cup finely minced fresh tarragon and one-fourth cup stone-ground mustard to the Mayo

Cilantro-lime mayonnaise: add lime juice and one-fourth cup finely minced fresh cilantro to mayo.

Cumin-caraway mayonnaise: Toast 1 tablespoon each of cumin seeds and caraway seeds in a small saucepan, then grind in a spice grinder. Add to the mayonnaise.

Garlic mayonnaise (aioli): Using a mortar and pestle, crush 4 garlic cloves with one-fourth teaspoon kosher salt and add to mayo.

Mustard-caper mayonnaise: add 3 tablespoons Dijon mustard, 2 tablespoons minced capers, 1 mashed anchovy and 1 tablespoon each minced fresh chervil, tarragon and parsley.

Wasabi mayonnaise: add 1 tablespoon fresh or prepared wasabi (Japanese horseradish).


Baconnaise: add crumbled bacon to the reciepe, 3-4 strips.


Hot sauce or chilli Oil Mayo- depending on how hot u like it, 1+Tb.


GREEN HERBED MAYONNAISE
1/4 tbsp. parsley, chopped
1/3 tbsp. chives
1 green onion
1/4 to 1/2 tsp. dill weed
2 tsp. lemon juice
1/2 c. mayonnaise
Whirl in food processor until finely chopped. Stir into 1/2 cup mayonnaise


DILL FLAVORED BLENDER MAYONNAISE
2 whole eggs
2 tbsp. lemon juice
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. sweetner
1 tbsp. dried dill
2 c. salad oil
Have all ingredients at room temperature. Combine eggs, lemon juice, spices and seasonings in blender. Cover and blend at low speed. Add oil in slow, steady stream.


GREEN CURRY MAYONNAISE
1 cup mayonnaise
2 tsp Thai green curry paste - (to 3)
1 tbl fresh lime juice
1/8 tsp Thai fish sauce
1 tbl chopped fresh cilantro or chives


NICOISE MAYONNAISE
1 cup mayonnaise
2 tsp anchovy paste
3 tbl finely-chopped Nicoise olives
2 tbl drained chopped capers
1 lrg garlic clove minced
2 tbl chopped fresh basil - (to 3)


Roasted Red Pepper Mayonnaise
1/2 cup mayonnaise, 1/4 cup finely chopped roasted red pepper, and 1 tablespoon chopped fresh parsley.


Lemon Mayonnaise
1/2 cup mayonnaise, 1-1/2 teaspoons fresh lemon juice, 1 teaspoon freshly grated lemon peel, and pinch ground black pepper.


Ginger-Sesame Mayonnaise
1/2 cup mayonnaise, 2 small green onions, finely chopped, 1 tablespoon chopped fresh cilantro, 1 teaspoon minced, peeled fresh ginger, and 1/4 teaspoon Asian sesame oil.


Chutney Mayonnaise
1/2 cup mayonnaise, 1/4 cup mango chutney, finely chopped, and 1 tablespoon chopped fresh cilantro.


Basil Mayonnaise
1/2 cup mayonnaise, 1/4 cup chopped fresh basil, and 1/8 teaspoon ground black pepper.


Chipotle Mayonnaise
1/2 cup mayonnaise, 1 finely chopped chipotle chile in adobo, 1 teaspoon adobo sauce, and 1/4 teaspoon ground cumin.


Pesto Mayonnaise
1/2 cup mayonnaise and 1 tablespoon plus 1 teaspoon pesto.


Horseradish Mayonnaise
1/2 cup mayonnaise, 1 tablespoon bottled white horseradish, and 1 teaspoon fresh lemon juice.


Pickled Jalapeno Mayonnaise
1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, and 1 to 2 pickled jalapenos, finely chopped.


DIJON MAYO: 1/2 cup mayonnaise 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill.


CHIVE MAYO: 1/2 cup mayonnaise 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste.


HORSERADISH MAYO: 1/2 cup mayonnaise 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste.


HERB MAYO:1/2 cup mayonnaise 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).


DILL MAYO:1/2 cup mayonnaise 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste.


BLACK PEPPER MAYO: 1/2 cup mayonnaise 1 tsp freshly ground black pepper and 1 tsp lemon juice.


HONEY MUSTARD MAYO: 1/2 cup mayonnaise 1 tbsp lime juice, 1 tbsp SF honey and 1 tbsp Dijon mustard.


SUN DRIED TOMATO MAYO: 1/2 cup mayonnaise 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.


Fresh Summer Herb Mayonnaise
Yield: about 3 cups
• 1/2 lb spinach leaves
• 2 Tbsp chopped shallots
• 1/4 cup watercress leaves (stems removed)
• 1/4 cup flat-leaf parsley
• 1 Tbsp tarragon leaves (or more to taste)
• 2 1/2 cups good quality mayonnaise
1. Toss the spinach and all the herbs into a spall pot of boiling water. Cook for just one minute. Dump them immediately into a colander and rinse under cold running to stop the cooking.
2. Pat them dry with a towel and transfer them to your food processor.
3. Pulse a few times until they are chopped very fine. You don’t want a slurry. (Alternatively, you can chop them very fine.)
4. In a medium bowl, add the mayonnaise and stir in the herbs until well blended. Refrigerate until ready to use.


Provençal Anchovy Mayonnaise
Yield: about 2 1/2 cups
• 2 cups good-quality mayonnaise
• 4-5 oil-packed anchovy fillets, finely chopped
• 1 large garlic clove, minced
• 2 hard-boiled egg yolks, pressed through a sieve or a ricer
• 1/4 cup flat-leaf parsley, minced
• 2 Tbsp capers, drained and minced
• 1 - 2 shakes of cayenne pepper (to taste)
1. In a medium bowl, mix all the ingredients.
2. Taste and adjust the seasoning, if necessary.


Goat cheese Sage mayo
• 4 ounces soft goat cheese
• 4 ounces prepared mayonnaise
• 1 tablespoon finely chopped fresh sage leaves
Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste.


Spicy Peanut Mayonnaise:
• 2 tablespoons reduced fat or regular mayonnaise
• 2 tablespoons finely chopped dry roasted peanuts
• 1 1/2 teaspoons minced fresh ginger
• 1 to 1 1/2 teaspoons chili-garlic paste
• 3/4 teaspoon reduced-sodium or regular soy sauce
• 3/4 teaspoon rice wine vinegar
• 1/2 teaspoon dark sesame oil
•
combine ingredients in medium bowl; mix well.