September 10, 2008
Variations for flavored mayoChipotle mayonnaise: Add one-fourth cup puréed canned chipotle chiles in adobo to a bowl of basic mayonnaise.
Piquillo pepper mayonnaise: Follow the basic mayonnaise recipe, substituting sherry vinegar for the white wine vinegar. Add one-fourth cup puréed piquillo peppers and a pinch of cayenne to the mayonnaise.
Saffron mayonnaise: Soak a pinch of saffron threads in 1 tablespoon of hot water for 15 minutes, then add the water and threads to the egg-yolk base in place of the plain water. Continue with the recipe for basic mayonnaise.
Tarragon-mustard mayonnaise: Add one-fourth cup finely minced fresh tarragon and one-fourth cup stone-ground mustard to the basic mayonnaise recipe.
Cilantro-lime mayonnaise: Make the basic mayonnaise, replacing the lemon juice with lime juice and adding one-fourth cup finely minced fresh cilantro to the sauce.
Cumin-caraway mayonnaise: Toast 1 tablespoon each of cumin seeds and caraway seeds in a small saucepan, then grind in a spice grinder. Add to the basic mayonnaise.
Garlic mayonnaise (aioli): Using a mortar and pestle, crush 4 garlic cloves with one-fourth teaspoon kosher salt, then add to the egg-yolk mixture. Omit the salt, and continue with the rest of the recipe for basic mayonnaise.
Mustard-caper mayonnaise: To a recipe of basic mayonnaise, add 3 tablespoons Dijon mustard, 2 tablespoons minced capers, 1 mashed anchovy and 1 tablespoon each minced fresh chervil, tarragon and parsley.
Wasabi mayonnaise: To a recipe of basic mayonnaise, add 1 tablespoon fresh or prepared wasabi (Japanese horseradish).
-- Amy Scattergood
Copyright © 2014, Los Angeles Times