Mayonnaise is one of the easiest and most versatile condiments to make at home. Start with just a few simple ingredients and you’ll have a delicious, creamy spread that’s perfect on sandwiches or burgers, in salads, or even as a dip for fries. But what if you want more than plain old mayo? That’s where this article comes in! We’ve got six different ways you can upgrade your mayo—each with its own unique flavor profile and all of which take less than 10 minutes to make.
Gochujang is a Korean red chili paste that has been made for centuries. It’s made from fermented soybeans, red chili peppers, and salt. It has a sweet and spicy flavor that’s perfect for adding some extra flavor to your favorite foods! To make gochujang mayo: Mix 1 tablespoon of mayonnaise with 1 teaspoon of gochujang paste in a small bowl until well combined (you can add more or less depending on how spicy you want it). Use immediately or store covered in the fridge for up to 3 days (it will thicken as it sits).
Herbs and spices. Garlic and shallots. Lemon juice. Vinegar. Oil. These are all staples in my kitchen, and for good reason–they’re super versatile and can be used in a variety of ways to add flavor to your favorite dishes (or make them even more delicious). So why not put them to work making mayonnaise? The only thing better than homemade mayo is herb-y herby mayo! It’s so simple: just add herbs and spices to store-bought mayo, then blend it up until smooth like normal. I’ve been using this technique since last summer when I discovered how much better it makes sandwiches taste compared with plain old Miracle Whip; ever since then I’ve been experimenting with different combinations until I found my favorite combo: parsley, basil leaves (chopped), chives (finely chopped), garlic powder and sea salt mixed into Hellman’s Light Canola Mayo –the result is creamy goodness that goes well with just about anything from burgers to pizza crusts!
Grapefruit mayo is a great alternative to traditional mayonnaise. It’s made with grapefruit juice, olive oil, mustard powder and other spices. You can use it as a dressing for salads or as a dip for vegetables. You can also use it as a spread on sandwiches and burgers!
Miso paste is a fermented soybean paste that can be used to make sauces, soups and dressings. It has a salty, sweet and umami flavor that makes it perfect for adding to mayonnaise. The high concentration of protein in miso makes it an excellent addition to any diet–so if you’re looking for ways to cut back on meat consumption but still get enough protein without eating tofu or other forms of soy products regularly (which some people have trouble digesting), then this recipe is definitely worth trying out!
You can make a quick mayonnaise by mixing together 1 cup (250 mL) of plain yogurt, 2 tablespoons (30 mL) of olive oil and 1 teaspoon (5 mL) anchovy paste. Stir in some garlic, lemon juice and salt and pepper to taste. This makes enough for two servings; store extra in an airtight container in the fridge for up to 3 days.
Honey mustard is a classic condiment. It’s delicious on sandwiches and burgers, but it can also be good on fish, chicken, and pork. Making honey mustard isn’t hard at all–you just need some mayonnaise (or sour cream), mustard (of course!), plus honey if you want it sweet or dry ingredients like paprika for color or garlic powder if you want more flavor.
We hope you’ve enjoyed this journey into the world of mayonnaise and all its variations. There’s nothing like a good upgrade, and we think these six options will make your next sandwich taste even better.