Chutney mayonnaise is very good, especially for turkey sandwiches.

Minced chipotle! Plus a little of the adobo sauce it came in, and a squeeze of lemon.

I like to add grated parmesan cheese and fresh ground pepper to mayo for a Parmesan Peppercorn flavor to go on turkey sandwiches.

A combination of Ranch dressing and mayo is also good. I just use some dressing from the single serve packs that come with salads.

Since I like Duke's sandwich spread with chopped sweet pickle relish in it, this would be another addition or finely chopped dill pickle. Add a little minced or grated onion if desired. Mashed capers added to mayonnaise with some Dijon mustard, salt and pepper would be good too.

Teresa

Pesto! I freeze my homemade pesto in little blobs. I add a little mayo to one and it makes a wonderful spread for just about any flavor sandwich.

Grace

I never thought to flavor the mayo! Great idea.

I second the chutney! I also like to mix Tiger Sauce with mayo.

I'm another chutney mayo lover. I also love pesto mayonnaise. Sometimes I'll add curry powder, and I often add a wonderful spice blend from Savory Spice Shop. It's called Black Canyon Chili Powder. What makes it different is the inclusion of cocoa & cinnamon, so it tastes like mole. And I'll make my own wasabi flavored mayo using wasabi paste. It's amazing what a little bit of flavoring in the mayonnaise can do for a boring sandwich.

What a coinkidink.

I just made some special burgers (3 parts chili-grind beef, 1 part ground pork, with chopped onion, mushroom, pepper, fennel seed). Provolone on top. On toasted bagels with sun-dried tomato.

The MAYO: into 1/4 cup mayo, I put 1 Tbs tomato paste, 2 Tbs roasted red pepper (finely chopped), fresh-milled black pepper, 1 Tbs chopped parsley and 2 Tbs extra-virgin olive oil.

Would have been perfect with a glass of good red wine. But the iced tea was fine.

I LOVE the curry idea.

Joe

Flavored Mayo..I'm still trying to get HOMEMADE mayo off my to do list. LOL Now that I get 2 dozen farm fresh eggs every week..I really have no excuse! LOL

What oil do you use Lars? I was thinking Grapeseed..but the color is a gorgeous avocado green..Does that turn the mayo, non white?

Terri, when I make mayo, I generally use 1/2 cup of olive oil and 1/4 to 1/3 cup grapeseed oil. Here's the recipe I use:

1-1/2 tbsp freshly squeezed lemon juice
2 tsp white balsamic vinegar (or white wine vinegar)
1 egg
1/8 tsp cayenne
2 tbsp Dijon mustard
1 tsp sea salt or Kosher salt
1/2 cup olive oil
1/4 to 1/3 cup grape seed or canola oil

Place all the ingredients except the oils in a blender and blend. With the top of the blender open, drizzle the olive oil in slowly to make an emulsification. Drizzle the grape seed oil until no more oil can be combined.

When I make aioli, I use a higher proportion of olive oil - generally 3/4 cup olive oil and 2 tbsp grape seed oil. I haven't noticed the oil changing the color of the mayo that much - most of the color comes from the egg yolk and mustard.

When I lived in San Francisco, I frequently added Parmesan to mayo when making sandwiches, but more often I would add bleu cheese.

Lars

Darn it, Lars, you just reminded me what I meant to buy at Trader Joe's, it was the orange muscat vinegar, I meant to try that in homemade mayo.

Oh darn, I guess Elery and I will have to make another Trader Joe's run. (grin)

I like mayo mixed with salsa or some of Penzey's Buttermilk Dressing seasonings, and sometimes I'll add horseradish if I have it with roast beef.

I really like mustard better than mayo on most things so I have a bunch of different mustards. I wonder why they don't make all different flavored mayo like that? Lars, you might have a marketing hit here...

Annie

I don't even like mayo unless it has black pepper directly on it. Never thought to premix it. Certainly going to try the curry paste/mayo... sounds very interesting.

: )
lyra

Hubby used to buy a sandwich that was called "southwest tuna" and it had a flavored mayo on it. I tried to recreate it and came pretty close. I'd mix mayo with some ground chipotle chili, dijon mustard, ground cumin, and fresh minced cilantro. Probably 3:1 mayo and mustard, then the rest to taste.

Lisa

I love Jalapeno mayo. My favorite. I've also made ranch mayo, lime with cilantro mayo and avacado mayo.

Mmmmm, I think I'll have a chutney mayo turkey sandwich for lunch.

Grat thread Lars!

Lyra, I often mix black pepper with mayo on my sandwich, but I just spread the mayo on the bread, add the black pepper, and mix it together on the bread. I wouldn't mix up a batch ahead of time because I like the freshness of the just ground black pepper. I tend to use cayenne and hot sauce more than black pepper, however, although I like both.

I think some of the "secret sauces" that go on fast food hamburgers are simply flavored mayonnaise, and most of those I can't stand. I like the hamburgers at In 'N' Out, but I have to tell them to hold the secret sauce, or else I will have to wipe it off. I think they use sweet pickles in it, which I hate. Anyway, if it is sweet, I won't like it, although I think most people do.

Lars

Lars:

I', pretty sure that the "secret sauce" of most fast-food hamburger places is a barrelled and cheap version of thousand island dressing.

Joe

Cilantro Mayo

3/4 cup reduced-fat mayo
3/4 cup loosely packed cilantro leaves
1 Tbsp fresh lime juice (I've used lemon)
1 tsp light soy sauce
1 small clove garlic

Place the mayo, cilantro, lime juice, soy sauce and garlic in a blender or food processor. Blend until smooth.

This is in the South Beach Diet Book

We love it on meats rolled up in butter lettuce.

Linda

Teresa, I forgot about the capers addition. I haven't done that in awhile--just last week I was wondering why I bought a jar of chopped capers.

Lars, I have three bottles (I don't know why) of white balsamic. Your recipe sounds good plus it will help me use the WB.

Linda, that recipe sounds really good, but I will use the lime juice, since I have way more many limes than lemons lately. I've made that recipe (or very similar) without the mayo, and so that will be something interesting to try.

Annie, I personally would not buy flavored mayo, but you could be right that other people would. I much prefer to flavor it myself! I've had many ideas that could have been marketed, but I'm not a marketer, and so others will have to do that. Fortunately someone is now doing that for me, although it is furniture and not food!

Cathy, that recipe won't make a dint in your collection of white balsamic, but I go through white balsamic in making vinaigrette salad dressing. Here's my vinaigrette recipe that will use more vinegar:

Ingredients

3 tbsp Dijon mustard
6 cloves garlic
1-2 shallots, depending on size (optional)
1/3 cup chopped fresh sweet basil
3 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme (stems removed)
1 tbsp Balsamic vinegar, aged eight years
2 tbsp Balsamic vinegar, medium quality
2 tbsp white Balsamic vinegar
2 tbsp red wine vinegar
1-2 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Directions

Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or puréed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time. Do not substitute dried herbs - leave them out if you do not have them.

I used a combination of vinegars for this because that is what I found made a balance of flavors that I liked. You can experiment to find your own personal preference of flavors, but I liked this combination, which gives a complex flavor. I've been criticized for using too many disparate vinegars in this recipe, but I really like the results. If you collect vinegars, you might like it also.

Lars

Lars, I did notice only "2 tsp" of white balsamic; thanks for helping out with another recipe. It makes me crazy when I buy a seldom used ingredient only to find I already have it in the pantry.

A few years ago, I thought I had talked one of our company's programmers into designing a program for home pantry inventory using a hand held bar code reader. He cam back to me and said that it wouldn't be feasible to mass produce and market because most people weren't organized.