There are a lot of mixes out there but these are some of my favourites. They are versatile to use and easy to make. All combinations make about 200 – 250ml of mayonnaise.
Time to get mixing!
I tasted this first time when I got a chicken sandwich for lunch from a local delicatessen shop. The freshness that popped up and balanced the grilled chicken on my sandwich was amazing!
Add about 10-15grammes of fresh basil leaves, shredded or chopped to the mayo and stir well. if you like it fresher, you can add in extra lemon juice or lime.
Yoghurt & Mayonnaise
Yup, you heard me, white yoghurt with mayonnaise. My mum actually taught me how to make this one – the yoghurt makes it taste lighter and fresher and is a great alternative to simple mayonnaise or vinaigrette as a dressing, or also great on grilled kebabs or lamb (especially if you add some garlic in). I like to make it 50-50 yoghurt mayo or more mayo depending on taste and required freshness. Don’t forget to season after, you can add anything from simple salt and pepper, to curry or chilli
Classic Tartar Sauce
You need mayonnaise, 1 finely chopped shallot, 4 tea spoons finely chopped cornichons (gherkins), 4 tea spoons finely chopped parsley, 4 tea spoons finely chopped chives plus lemon juice, pepper and salt to taste. Put all the ingredients in a bowl, mix and flavour to taste. Et Voila, classic tartar!
Cocktail sauce, which you may known as Marie Rose sauce or Thousand Island dressing, is traditionally served with shrimp cocktail and other seafood dishes, but can be perfectly used in salads or as dressing with barbecues.
This sauce is basically half ketchup and half mayonnaise. Variations are made with tabasco, chilli sauce or Worcestershire sauce (USA), lemon juice or cayenne pepper for an extra kick. I remember my mum dropping a little bit of whiskey or cognac for an extra kick with the holidays.
Chives & Parsley Mayonnaise
Take about 50 grammes of chives and another 50 grammes of parsley, wash, cut finely and mix into the mayo. Flavour with pepper and salt.
Probably one of the more easy mixes – just add extra mustard (preferably Dijon) into the mayonnaise and serve.
I’ll be honest, I love garlic, the smell of it cooking in oil, the flavour it gives to food… just yumm! So…it is not surprising I also like garlic mayonnaise, especially on Lebanese kebabs or falafel.
For a delicious garlic mayo, peel and dice 2 large cloves of garlic. Stir into the mayonnaise, and season. If you like your mayo mix a bit smoother, you can add an extra table spoon of olive oil
Last but not least, Avocado mayonnaise… Great as a replacement on wraps, with chicken, as a dip…. and of course, easy to make. Take 1/4 of a ripe, soft avocado and mash with a fork into a bowl until you get a smooth puree. Add on mayonnaise in a 50-50 equation and stir till the mass is nicely mixed. For flavouring I use fresh lemon juice, pepper and salt.
What is your favourite mayo mix?