Item No. 22 of my 2016 Cooking Challenge
Homemade condiments are the best. Homemade things generally tend to be better, but condiments are one of the things that really allow you to taste the difference.
This project called for two very different mayonnaises to go into different things over the next week or so, starting with tonight’s dinner of crab rolls. Mayo lends itself well to quite a few summer recipes, so the timing is perfect.
Both began from the same simple base-recipe for mayonnaise, and an accident led to me discovering a new favorite way to go about making mayo.
The two variations I made were a spicy mayo, made with a pretty straightforward blend of sriracha, and an herbal mayo, using the much underrated dill and a little bit of parsley.
Thing I Learned #1 – One of the most popular condiments in Latin America is the surprisingly unexotic “Salsa Golf,” mayonnaise cut with ketchup.
First, make some really basic mayonnaise. Combine a large egg yolk with salt and mix on low. Add the lemon juice, vinegar, and mustard and continue to mix. (Most recipes call for either vinegar or lemon juice, but both tastes are yummy, so why not split the difference?) Turn up the mixer a bit and slowly introduce the oil, bit by bit, to avoid the egg separating.
So that mistake I made? For whatever reason, this mayo wouldn’t thicken. So here’s what I did. I transferred my watery oil mix back to a measuring cup, and once again stirred up an egg yolk and salt, and an again added vinegar, lemon juice, and mustard. Then, instead of added oil, I reintroduced the overly thin mixture from before.
That’ll be good for a base mayo. To make some sriracha mayo, combine with a bit of greek yogurt and some sriracha paste.
To make herb mayo, chop whatever combo of dill, parsley, mint, basil, or chive you prefer. Add in some extra oil, and greek yogurt.
Finally, correct tastes with lemon juice, sea salt, and black pepper.
Thing I Learned #2 – Perhaps you find the taste of mayo disgusting. That’s fine. Apparently it also makes for a great cleaning product of plant leaves, piano keys, and walls.
2 egg yolks
1 cup of parsley, dill, mint, basil, or chive
1 cup of olive oil
3/4 cup of greek yogurt
3 tablespoons of sriracha
1/2 tablespoon of lemon juice
1/2 tablespoon of vinegar
1/2 tablespoon of dijon mustard
Ground black pepper
- Combine 1 large egg yolk and 1/8 teaspoon of salt
- Add 1/2 tablespoon of lemon juice, 1/2 tablespoon of vinegar, and 1/2 tablespoon of dijon mustard and mix on low
- Slowly introduce 3/4 cup of olive oil
- Transfer liquid mixture into another container
- Repeat step 1, combine 1 large egg yolk and 1/8 teaspoon of salt
- Repeat step 2, add 1/2 tablespoon of lemon juice, 1/2 tablespoon of vinegar, and 1/2 tablespoon of dijon mustard and mix on low
- Reintroduce original mixture slowly, mix until thick
- Combine 1/4 cup of the basic mayonnaise with 1/4 cup of greek yogurt and 3 tablespoons of sriracha
- Chop up 1 packed cup of parsley, dill, mint, chive, or basil
- Introduce to 1/2 cup of greek yogurt
- Stir with 3 tablespoons of mayonnaise
- Add an extra tablespoon of olive oil
Serving this Sucker
Well, this is mayo! So, it spreads or mixes well with anything.
I happened to try bits of both on a crab roll and it went over really well.
The next day, I also used some of the herb mayo in a carbonara. Many carbonara recipes call for oil and vinegar and an egg cream sauce, which isn’t too far off from what the herb mayo is.
Thing I Learned #3 – One more bonus thing I learned about the uses of mayonnaise– it can be used to treat sunburns.
In The Future
Combining some basic mayo with a little jalapeño and a lot of avocado can be delicious. Also, more dill would be great. Dill is crazy underrated.