FANFOOD RULES: # 6. Never use Plain Mayo Again


Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce “Mahonnaise” in honor of the Duc’s victory.

So now that the history lesson is out of the way, what exactly is mayonnaise?

Mayonnaise is an emulsion of oil and water—two liquids that generally don’t get along. It varies in color but is often white, cream, or pale yellow. It may range in texture from that of light cream to thick. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a “remoulade”, with a different flavor. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles.

Homemade mayonnaise is simple to make and has better flavor than its store-bought counterpart, so we advocate mixing up your own when time permits (recipe follows).
Since homemade mayonnaise is uncooked, be sure to use the freshest eggs possible. Homemade mayonnaise will last three to four days in the refrigerator.

Commercial mayonnaise, which will last up to six months in the refrigerator, contain (by U.S. law) at least 65-percent oil by weight (except reduced-fat and fat-free mayonnaises). The standard of identity law also requires that all commercial “real mayonnaise” use only egg as an emulsifier. Reduced fat mayonnaise, which isn’t considered real mayonnaise, usually contains modified food starch, cellulose gel and other thickeners and emulsifiers.

Making Homemade Mayonnaise

There are a number of techniques for making homemade mayo, with the blender or the food processor being the usual go-to’s—their high-speed whirring blades make short work of dispersing oil droplets. The problem with either of these appliances, however, is that you need to make a fairly large volume of mayo for them to work—start with a single egg yolk, for example, and there’s not enough volume in there to spin around properly. The egg flies up and splats against the walls, leaving you nothing to work with at the bottom of the jar/bowl. They also still require you to drizzle in your oil ever-so-slowly.

The easy solution? Use a hand blender. With a hand blender you can add all of your ingredients—oil included—directly to the blending cup. Because it is less dense than the other ingredients, the oil will float at the top. When you subsequently stick the blades of the hand blender down into the cup, they’ll be in direct contact with the egg yolk, water, acid, and mustard. Turn that blender on, and it creates a vortex, gradually pulling the oil down into the whirling blades.


Homemade Mayo in 2 minutes or less



Another Homemade Mayonnaise Recipe



1 teaspoon large egg yolk
1 ½ teaspoons fresh lemon juice
1 teaspoon white wine vinegar
¼ teaspoon Dijon mustard
½ teaspoon salt plus more to taste
¾ cup canola oil, divided


Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.

Can be made up to 2 days ahead. Keep chilled.

Makes about 3/4 cup



So, now you know what mayonnaise is, the difference between homemade, store-bought, and reduced fat versions. You also know how to make your own in 2 minutes or less. Now I’m here to tell you that you don’t ever need to eat plain mayo again, and if you do feel the need to use store-bought, there are so many ways that you can make it taste better. That’s…


FANFOOD RULES: #6. Never use Plain Mayo Again



There are no limits on what you can mix to make your mayo better, and to help you achieve the goal of never eating plain mayo again, here are the FANFOOD top 20 recipes for flavored mayo plus a couple bonus ones.



Flavored Mayonnaise Recipes




Chutney Mayonnaise

½ cup mayonnaise
¼ cup mango chutney, finely chopped,
1 tbsp chopped fresh cilantro.




Piment D’Espelette Mayonnaise

1 ½ tablespoons finely chopped shallot
2 teaspoons fresh lemon juice
2 teaspoons Sherry wine vinegar
1 1/2 teaspoons finely grated lime peel
1 cup mayonnaise
1 teaspoon piment d’Espelette
Coarse sea salt
Freshly ground black pepper

The mildly spicy piment d’Espelette is France’s very own chili powder. It’s available at specialty foods stores and from

Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d’Espelette. Season with salt and pepper. Cover; chill 2 hours. Can be made 1 day ahead. Keep chilled.




Pickled Jalapeno Mayonnaise

½ cup mayonnaise
¼ cup chopped fresh cilantro
1 to 2 pickled jalapenos, finely chopped.




Ginger-Sesame Mayonnaise

½ cup mayonnaise
2 small green onions, finely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon minced, peeled fresh ginger
¼ teaspoon Asian sesame oil




Pesto Mayonnaise

½ cup mayonnaise
1 tablespoon plus 1 teaspoon pesto




Sun-Dried Tomato Mayonnaise

½ cup mayonnaise
1 small clove garlic
¼ cup chopped and well drained sun-dried tomatoes packed in oil.

Process ingredients in food processor until smooth before adding to mayo.




Wasabi Mayonnaise

¼ cup mayonnaise
1 teaspoon soy sauce
1 teaspoon wasabi powder




Orange and Ginger Mayonnaise

1/2 cup mayonnaise
1 teaspoon grated orange peel
2 teaspoons minced peeled fresh ginger
1 tablespoon fresh lime juice




Tarragon-Caper Mayonnaise

1/3 cup mayonnaise
2 tablespoons drained capers, finely chopped
1 ½ tablespoons grated sweet onion (such as Vidalia or Maui)
1 tablespoon chopped fresh tarragon
¼ teaspoon celery seeds
¼ teaspoon (or more) hot pepper sauce




Lemon Mayonnaise

1/2 cup mayonnaise
1 ½ teaspoons fresh lemon juice
1 teaspoon freshly grated lemon peel
pinch ground black pepper




Horseradish Mayonnaise

½ cup mayonnaise
1 tablespoon bottled white horseradish
1 teaspoon fresh lemon juice




Basil Mayonnaise
½ cup mayonnaise
¼ cup chopped fresh basil
1/8 teaspoon ground black pepper




Basil and Garlic Mayonnaise

½ cup mayonnaise
½ cup (packed) basil leaves, torn
½ garlic clove, peeled
1 ½ teaspoons red wine vinegar




Lemon-Herb Mayonnaise

1 ½ cups mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 teaspoon fresh lemon juice
½ teaspoon grated lemon peel




Roasted Red Pepper Mayonnaise

½ cup mayonnaise
¼ cup finely chopped roasted red pepper
1 tablespoon chopped fresh parsley




Honey Mustard Mayo

½ cup mayonnaise
1 tbsp lime juice
1 tbsp honey
1 tbsp Dijon mustard




Tarragon-Malt Vinegar Mayonnaise

¾ cup mayonnaise
3 tablespoons chopped fresh tarragon
1 tablespoon malt vinegar or cider vinegar




Dijon Mayo

½ cup mayonnaise
1 ½ tbsp Dijon mustard
2 tbsp chopped fresh dill




Spicy Chipotle Chili Mayonnaise

½ cup mayonnaise
1 to 2 teaspoons minced chipotle chili in adobo sauce
1 teaspoon ground cumin




Redeye Mayonnaise

¼ cup mayonnaise
½ teaspoon instant coffee powder
1 teaspoon water
¼ teaspoon sriracha hot sauce

Stir instant coffee powder into water until combined.
Mix with mayonnaise and sriracha hot sauce.
Stir; season to taste.






3/4 cup rendered bacon fat, melted
3/4 cup canola oil
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon water, plus more to correct consistency
lemon juice to taste
salt and pepper to taste
4 strips crisp bacon, crumbled
2 scallions, white and green parts, finely sliced (optional)


Combine bacon fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.

Add egg yolks, Dijon mustard, mayonnaise, and water to bowl of food processor.

Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula.

With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy.

Stir in cumbled bacon bits and sliced scallions, if using. Store in refrigerator in air-tight container for up to two weeks.


Japanese Mayo



1 cup non GMO canola oil or rice bran oil
2 eggs yolks (60gm eggs), the fresher the better
2 tbsp rice vinegar
2 tsp yuzu juice
½ tsp sea salt
½ tsp hot Japanese mustard
1/2 tsp dashi powder
1 tbsp sugar
50ml hot water



Place the egg yolks into a cylindrical container which is big enough to hold 1L and a stick blender.
In a little bowl mix ½ of the vinegar, yuzu juice, sea salt, Japanese mustard, dashi powder and sugar. This is your vinegar solution.
Add the vinegar solution to the egg yolks and mix well with a stick blender.
Place the oil in a pouring jug, put the stick blender on slow and trickle in the oil. You will need to continuously move the stick around so no oil is missed.
Once all the oil is emulsified, stir in the remaining rice vinegar. Add in the hot water a little at a time and rigorously stir until you achieve the right consistency.

Makes: 2 cups


FANFOOD Burger “Special Sauces”




Burger Special Sauce1


½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon finely grated onion
1 tablespoon sweet relish or 1 tablespoon dill pickle relish
2 teaspoons adobo sauce from canned chipotle chiles in adobo
¼ teaspoon celery salt
¼ teaspoon kosher salt




Burger Special Sauce2


3/4 Cup Mayo
2 Tablespoons soy sauce
1 Tablespoon Dark Brown Sugar
1 Tablespoon Worcestershire Sauce
1 Tablespoon minced fresh chives
1 medium garlic clove, minced or pressed (about 1 tsp)
3/4 teaspoon ground black pepper






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