Being a passionate home cook and a lover of condiments, I have spent years developing the craft of making mayonnaise from scratch.
The recipes will work their magic on your sandwiches, salads, and dips and they will be turned into the best version ever. I guarantee you, nothing will be able to replace a homemade mayo from a store.
Whether you are on a specific diet or you enjoy the process of cooking from zero, these recipes can help to satisfy your taste buds and unleash the creative spirit within you.
1. Classic French Mayonnaise
The main mayo recipe is the foundation upon which the greatest mayonnaise recipes stand. To produce the best possible mayonnaise, I blend fresh egg yolks, Dijon mustard, neutral oil, and white wine vinegar.
The secret to making really good mayonnaise is to drizzle the oil in slowly while whisking constantly – with this method, a creamy emulsion is formed, giving the dressing that special, quite pleasant texture.
My tip is to have all ingredients at room temperature and at the end of the process squeeze a little lemon juice to bring up the flavor.
2. Olive Oil Mediterranean Mayo
When looking for a homemade Mediterranean mayo, I often choose very high-quality, extra virgin olive oil. The version I am talking about has an evident fruity, and delicately flavored taste that is highly paired with fresh herbs such as basil and oregano.
You can use the intense taste to dip artichokes in it, or else, you can spread it on top of a bruschetta. Make sure to use mild olive oil to avoid the terrible taste of bitterness.
3. Vegan Aquafaba Mayo
It makes my day to see people’s reactions when they taste this plant-based version that replaces the eggs with the leftover water from chickpeas, called aquafaba.
The protein-rich liquid blends perfectly with the oil to produce a mayo-type product that closely resembles the real one. The secret ingredient that you need to add is a pinch of black salt (WHO) that will give the dish that egg-flavor that the traditional mayonnaise fans covet.
4. Japanese-Style Kewpie Mayo
My version of the traditional Japanese sauce focuses on rice vinegar and dashi powder, which give it that signature umami taste.
If you add MSG (if you like) and an extra egg yolk, you can obtain the typically Kewpie-like flavor. It perfectly fits the bill for your afternoon meeting or as a ketchup for your fries.
5. Garlic Aioli
This mayo prepared in Provençal way is a garlic lover’s fantasy come true. To be more accurate, I crush fresh garlic in a mortar with the sea salt until it reaches a nice, smooth paste stage, before the basic mayo recipe is completed.
The end result is an intense and warm spread, which brings any sandwich or vegetable platter to the realm of fine cuisine.
6. Avocado Oil Mayo
For those looking for healthy sources of fat, my avocado oil interpretation is oily yet quite neutral, and that is why it does not overshadow the other flavors.
The oil’s high smoke point and its stable nature make it suitable for the long-term preservation of the mayonnaise. Moreover, its understated green hue provides eye-catching effects on your condiment collection.
7. Spicy Chipotle Mayo
To the traditional mayonnaise base, I mix the smoky chipotle peppers in adobo sauce not only to enhance but also to spice it up.
The hotness comes out gradually, while the hint of smokiness gives it a ring of complexity. I prefer this version to use in fish tacos and burgers as toppings – just adjust the amount of chipotle to your preference of spiciness.
8. Herb-Infused Green Mayo
By adding fresh herbs to the regular mayo, I get to achieve a brilliant colorful spread. I incorporate a combination of parsley, tarragon, chives, and dill for creating a delicious garden-fresh flavor that is perfect for spring sandwiches.
The secret is using soft herbs and placing them at the end to protect their full flavor and color.
9. Lemon-Dill Mayo
10. Truffle Mayo
When I feel like I’m in the mood, I enrich the flavor with some truffle oil and the finely grated black truffle to whet my guests’ appetite. A little bit of truffle goes a long way – start with that and then adjust it to your liking.
This is the dish to go to when you feel like dressing up some simple ones with either potatoes or carrots, roasted or fried.
11. Wasabi Mayo
This mayo fusion version brings the real wasabi paste (if you have hardly any at home you can use horseradish instead) to the table to transform it into an Asian-fusion.
I like the fact that the spice used in this mayo is such that it has a different effect than the one from chili. It’s amazing on sushi rolls or in roast beef sandwiches as a spread.
12. Low-Fat Yogurt Mayo (Keto)
For those who are conscious of their health and like to eat well, I typically use half a portion of highly acidic olive oil and replace it with Greek yogurt.
This yogurt is not indigenous, but is served as a tangy, protein-rich alternative that is nevertheless tangy and appetizing. The yogurt indeed proffers a nice tang, especially in the mixture of chicken or tuna salad.
Conclusion
What I have found out through experimenting with these twelve mayo recipes is that mayonnaise can become so much more than a dressing at a family dinner – it can be the entrance to an unlimited land of culinary delights.
Each of the recipes is unique and adds a lot of flavor, thus, you are able to select the tastes you want to enjoy with the meal you eat, or the mood you are in.
Realize when creating the ideal homemade mayonnaise that using good quality ingredients is the most necessary step, besides patience in the emulsification process, as well as being open to the flavor of new ingredients.
Traditional or not- these recipes are perfect for everyone. Once you give it a try, the ingredients are the ones to prove it. To be specific, making your mayonnaise from scratch not only results in great tasting preparations but also provides you an enjoyable journey.
