Once upon a time, mayonnaise was white and pretty neutral tasting. It was a safe dip for when your food needed a creamy contrast without overwhelming it's taste.
Now you've lots of variants, chilli mayo, garlic mayo, curry mayo, mustard mayo, etc. But I say they all taste terrible. Now don't get me wrong, I like chilli sauce, garlic sauce, curry sauce etc and I love mayo. But mix them together and yuck 🤮.
I admit I might mix in a bit tandoori powder or paprika at home but commercially available flavoured mayos all tastes like shit.
Mayo with Garlic/herbs is OK, when I do my own I'll add a tea spoon of English mustard, I use a Bamix stick blender to the recipe/method below, you can add the Garlic/herbs in with other ingredients, If you use prepared tubed garlic you can add small amounts til you find the level of taste you like.
B A M I X M A Y O N A I S E
MAKES: 500ml approx
APPROX PREP TIME: 5 Mins
I N G R E D I E N T S
1 whole egg (room temperature)
1 tblspn vinegar
1-2 tea-spns mustard to taste
350 ml sunflower oil
Lemon juice
Salt to taste
M E T H O D
Have all ingredients at room temperature.
Place egg in mayonnaise beaker, followed by other ingredients. Making sure you add the oil LAST. Use ‘B’ attachment (blending blade).
Hold the Bamix on the bottom of the container for at least 10 seconds (this helps to emulsify mayonnaise) before drawing up the Bamix.
Having the beaker on a slight angle helps.
Mayonnaise can be stored in the fridge for up to a week.
i like handmade aioli with sun-dried tomatoes, chilies, saffron, whatever chef wants to do
i think everyone's forgetting all those burger sauces and what-not are just mayonnaise with something else in it, ketchup, relish, dijon, lemon, all sorts. also holiday dips are mayonnaise-based and sometimes combined with sour cream or cream cheese
For salads I make sometimes home made mayonnaise with olive oil extra virgine and real egg yolks. It's different than usual industrially mayonnaise. Other variant is remoulade sauce for fired fish. Other mayonnaise mixes aren't my taste.
Flavored mayo can be a hit or miss, much like any culinary experiment. It's akin to my experience at a street food stall in Tokyo, where I tried wasabi mayo for the first time. The fiery bite of wasabi combined with creamy mayo was a surprise, yet I discovered an intricate balance. Commercially prepared variations can sometimes miss this delicate dance, but the beauty of personalizing at home, as you do with tandoori or paprika, allows for a perfect symphony of flavors tailored to one's own taste. 🍣✨
I've never had any of those I would like to try them but I would say that you're probably right I probably wouldn't like them they're almost probably like a salad dressing maybe have you ever had ranch salad dressing it's with mayo and it's pretty good
I agree the premixed flavored mayos aren't very good although I do like the horseradish mayo. I like regular hot horseradish I can buy in a jar at the grocery store but over time it loses it's potency and if I mix it with a bit of the horseradish mayo it has that sinus clearing effect again. I also make some of my own aoli's which can be very good.
Nah. Only Original mayonnaise. I don't like the crap they add to my mayonnaise. I like different sauces tho. But Cheese-oregano Mayonnaise or something like that? That's a reason to Un-Invite myself from a party if someone serves that !
There is way too much of this going on. You have to be careful what you buy in the supermarket. You could get home and find that you have just purchased ammonia flavored potato chips or the new improved Onion Coke.
Flavoured mayo, yes. Tandoori mayo is mostly used in burgers. For other items like momos, rolls, and fries, both options are given, plain and flavoured.
Nope but if you ever come to America or you wanna make a special order, I would recommend Hellmann’s mayonnaise. It’s pretty good. Google it and you’ll see but you have to taste it. Not just look
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