A bottle of mayonnaise can be found in every kitchen. Whether it is at a bistro or a la carte restaurant, we all use it on our menus. But what if you could take your mayonnaise flavours to the next level? Here’s how you can – and it’s easier than you think!
What is mayonnaise?
In the kitchen, there are many ingredients that you just can’t live without. Whether that is good quality oil, fresh bread or milk, each has its purpose across your menu.
That’s no different with mayonnaise – the ultimate pantry condiment. But what exactly is mayonnaise?
Mayonnaise is a condiment that is made from vegetable oil, egg yolks, vinegar or lemon juice, combined with a range of spices. Smooth and creamy in texture and neutral on the palate, mayonnaise can complement any flavour combination on your menu.
It is one of the few condiments that is available in a range of formats that’s tailored to suit different dietary needs of consumers, such as dairy-free and vegan. Though, it is recommended you read the ingredient list before attaching claims and adding it to your menu.
So, what is the difference between mayonnaise vs aioli?
Mayonnaise has been a kitchen staple for decades but most recently, aioli has also earned its position front and centre of our pantries. And while they are both white in colouring and contain creamy textures, they offer completely different flavouring.
So, what is the true difference between mayonnaise and aioli? While both condiments are emulsions, aioli is often made by emulsifying mashed or crushed garlic with a neutral-tasting oil, such as olive oil, while mayonnaise is made by emulsifying egg yolk, oil and lemon juice or vinegar.
Meaning, aioli offloads a strong garlic taste and smell and can be difficult to blend with alternative flavours. While mayonnaise remains neutral and is easier to pair with additional ingredients.
Can you make mayonnaise from scratch?
The short answer is yes. Making mayonnaise from scratch is simple. All you need is:
- Raw egg yolks;
- Quality oil;
- Fresh lemon juice or vinegar; and
- Sea salt.
But just because it is simple, doesn’t mean it is right for your kitchen. In Australia, homemade mayonnaise has been “classified as a potentially hazardous food” due to the use of raw ingredients such as eggs, according to the Food Authority of NSW.
Raw ingredients, especially eggs, are commonly linked to salmonellosis cases, which is “one of the leading causes of food poisoning in Australia. And it is estimated that food poisoning costs Australia more than $1.2 billion each year,” the Food Authority of NSW has reported.
If you wish to prepare mayonnaise with raw eggs in your kitchen, it is recommended you follow a safe handling practice or use a safer alternative, such as a commercially made product to remove the risk. Speaking to Food Navigator, NSW Food Authority CEO Dr Lisa Szabo explained: “It is much safer to use commercially pasteurised eggs rather than raw eggs in ready-to-eat products such as desserts and dressings. Businesses must comply with strict requirements around the use of raw eggs in foods.”
There are a range of mayonnaises available that can help your business comply. Mahram Mayonnaise offers a wonderful, entry-level base for you to layer your own flavour profiles into.
Mayo with a twist: the different mayonnaise flavours
There are many different types of mayonnaise available. From light, eggless and whole egg varieties, there is mayonnaise for every need, want and occasion.
But the best thing about mayonnaise being neutral in flavour and a staple in your kitchen is that it opens the door to experimentation. By adding different ingredients to mayonnaise, you can enhance its flavour composition and begin to incorporate it into more dishes that are already established on your menu.
So, to help take your mayonnaise to the next level, we have sourced the trendiest, tastiest and simplest mayonnaise flavours that can be created by using other kitchen staples found in your fridge or pantry.
Chili Mayonnaise:
Chili mayonnaise has become an all-time popular condiment, with many venues now placing it on their sauce menu as a standard offering. And while purchasing a pre-made spicy mayo can be time-saving, it isn’t always cost-effective. Why? Because making this sauce is quick and easy – and better yet, contains many of your kitchen staples. To make a spicy mayonnaise, all you have to do is whisk together mayonnaise, and Pepper Sauce. Quick, simple and effective, it can be made for either one meal at a time or in bulk to prepare you for the evening rush.
Lime mayonnaise:
By adding lime to mayonnaise, it keeps the condiment smooth in texture but offloads a subtle punch of flavour and the best thing; it is super easy to create. All you have to do is simply squeeze the lime juice into a bowl and stir in the mayonnaise. If you want to add some additional flavour and texture to the sauce, you can add a tablespoon of lime zest and a pinch of salt and pepper.
Smoked lemon mayonnaise:
The trend of smoking produce is well and truly thriving in Australian hospitality and now it has reached the world of mayonnaise. Smoked lemon mayonnaise is the perfect condiment for all your seafood dishes, especially smoked trout. To make this one-of-a-kind mayonnaise, you first need to smoke the lemon in a smoker for one hour. Then, squeeze the juice from the smoked lemon and combine it with mayonnaise and chopped tarragon for some extra texture.
Citrus and honey mayonnaise:
Despite mayonnaise being commonly identified as a savoury offering, the best thing about this condiment is that it can also be enhanced with the power of sweet ingredients. Citrus and honey mayonnaise is rarely seen on menus, but it is a sauce that can cut through a savoury dish with its sweetness. To make the citrus and honey mayonnaise, grate the zest of a lemon and lime and combine it with some lemon juice. Then, scoop in some mayonnaise and finish it off with a spoonful of honey. Whisk the ingredients together and season with some salt – and you’re done! While the recipe is simple, it creates an elaborate flavour profile.
Honey Mustard Mayo
This creamy, tangy honey mustard recipe starts with mayonnaise. Honey: Two tablespoons of honey should add the perfect amount of sweetness. Mustard: You’ll need 2 tablespoons of prepared yellow mustard and 1 tablespoon of Dijon mustard. Lemon juice: Lemon juice lends welcome brightness.
BBQ mayonnaise:
BBQ sauce is offered on every condiment menu. It is often found situated in the baskets on the table at bars, cafes and buffets. But what if you offered a BBQ sauce with a twist? Enter BBQ mayonnaise. BBQ mayonnaise is the best of both worlds and is perfect for any red meat offerings on your menu as it releases a smokey flavour element. To prepare your own BBQ mayonnaise, just mix Mehram’s barbecue sauce with masotz and use this mixture for burgers and sandwiches.
Need more mayonnaise flavours? Then why not experiment with:
Sesame mayonnaise:
Sesame mayonnaise is another great option to have available on your menu and it is easy to whip up. All you have to do is combine soy sauce, sesame oil, mayonnaise and you’re done. It’s a great option for your chicken burgers or cold meat wraps.
Herbed Mayonnaise:
Herbed mayo is a customer favourite and deserves a place on your menu. Discover the perfect combination for your recipes by testing various herb blends in your mayo base. Some popular combos include dill and parsley or basil and chives. Other herbs worth testing include fennel, oregano, and rosemary – the options are endless!
Sriracha mayonnaise:
Sriracha has become a popular condiment for many consumers – so why not offer a mayonnaise option for your diners? Simply combine the mayonnaise and hot sauce and serve it as a dipping sauce for all your deep-fried goods, such as chips, nuggets and chicken.
Conclusion:
Mayonnaise is one of those ingredients that can be used across many menu items. Whether it is for coleslaw, potato salad or as the final (but most important) ingredient for your lamb sandwich or chicken burger – it’s a great accompaniment for most meals. Mayonnaise can also be a chef’s blank canvas – the perfect base ingredient for a sauce pairing that’s spicy, smoky or sweet depending on the use-case and your imagination.
Many kitchens are failing to use the ingredient staple to its fullest potential, despite having so many fresh and tasty ingredients within arm’s reach. So next time you want to add mayo to one of your dishes, take a second to think about how you can enhance its flavour components with ingredients already within your kitchen.
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