The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tip - Mayonnaise, Souped Up

DanAyo's picture
DanAyo

Tip - Mayonnaise, Souped Up

I love Mayo. Recently came up with a super nice tweak. 

Put some mayo in a sealable container and add finely diced onions. Lastly add finely chopped garlic that has been sprinkled with salt and turned into a paste by pulling against a chopping block with a knife. Mix together and place in the fridge overnight to marinate. It is better when aged a few hours.

It remains good for weeks.

If you try it, please let us know how you like it.

Danny

BreadLee's picture
BreadLee

Man I'm with you on the mayo. Love that stuff.  You are right on here. 

I do something similar for my homemade tartar sauce with my cod. But I add lemon juice,  black pepper, and obviously the sweet pickle relish.  

That stuff is so good it'll make your eyes roll back in yer head.  

Wild-Yeast's picture
Wild-Yeast

Danny,

We make "blender-stick" mayonnaise as there is no substitute for fresh homemade mayo. Just search YuoTube for "blender-stick mayonnaise" for a quick how to. One key to the doors of Heaven is to use a teaspoon or so of Key Lime juice (if you can find them fresh is highly recommended) - this is a guaranteed "never look back" item once the palate is given the few seconds required to make the connection. 

We use our house-made tarragon flavored wine vinegar that is simply a flowering sprig of tarragon placed into a tall bottle with either white-wine or champagne vinegar and allowed to steep for several weeks.

Another interesting use of the blender-stick method is the blending of the olive oil with herbs and spices prior to its use in making the mayonnaise. Adding fresh garlic cloves to the olive oil completely "dissolves" the cloves into the oil with the blender-stick in the making of aioli mayonnaise.

In the South of France a constant condiment in trattorias is a hot flavored olive oil called "Pili-Pili" (means hot pepper in Swahili). It can be used directly as the olive oil ingredient in the mayonnaise recipe for a unique spread for both sandwiches and salads. It will definitely take your imagination around the track for few laps to be sure.

We also create a garlic bread butter by blender-sticking one-half melted butter with one-half Pili-Pili Olive oil (by weight), sea salt, black pepper and fresh garlic cloves to personal taste. The mixture is then kept under refrigeration and used like butter on french bread that is then placed under the broiler for ~8-9 minutes prior to placing grated cheese on top to finish. It quickly became a best seller...,

Best regards, Wild-Yeast   

DanAyo's picture
DanAyo

You have definitely broadened my horizons. I have made mayo from scratch and olive oil is the oil of choice. But have you found that EVOO is way too strong. I have been using a very light olive oil for mayo. What are your thoughts on that?

I’m going to have to try some of that deliciousness!

I think it is worth your while to try the onions and garlic. Make sure you rest it overnight.

Danny

sugarfree's picture
sugarfree

Danny, I use Avocado oil. It's clear, tasteless, and really good for you. Makes great mayo! 

DanAyo's picture
DanAyo

Oil without strong flavoring is best. I love dark and strong tasting olive oil. But it is terrible, IMO for mayo.

Never tried the stick blender for may, but today sounds like the day.

Danny

sugarfree's picture
sugarfree

> Oil without strong flavoring is best

Right. Try avocado oil. It's flavorLESS and perfect for mayo. 

DanAyo's picture
DanAyo

Just ordered avocado and grape seed oil.