In last week’s Cooking Tip, we learned just what mayonnaise is, how it is made as well as some taste testing results of commercial products. Mayonnaise can be used for so much more than just spreading on sandwiches and that is the subject of this Cooking Tip.
The first thing is that you can do to enliven your mayonnaise is by adding your own flavors. In my local supermarket, the following varieties can be found. Do you have any fun flavors in your store? Let me know.
- Chipotle Lime
- Black Truffle
- Hint of Lime
Mayonnaise also forms the base for many sauces such as aioli, remoulade and others.
This is one of the most famous mayo-based sauces. It originated in Provence and was made by pounding garlic with a mortar and pestle and emulsifying with oil. There were no eggs or acid added. Today, though, it is a mayonnaise flavored with garlic. As opposed to mayonnaise, which normally takes a neutral oil, aioli classically uses a fruity extra virgin olive oil.
Aioli is often used as a sauce or dip with seafood in Mediterranean cuisines. It is also used as a burger spread, on pasta, as a topping for crab cakes or a dip for grilled veggies.
Spanish-style aioli is called allioli and is often served with patata bravas (fried potatoes) or seafood.
Just as with mayonnaise, other flavors made be added to create versions such as sriracha, cilantro jalapeno, roasted red pepper, citrus, sundried tomato, avocado, caper peppercorn, honey basil, orange chive, sesame ginger or smoked paprika.
Remoulade is a mayonnaise-based sauce also with French origins. Although it originated in France, regional variations arose as it spread across the world.
There are four basic types of remoulade.
- French – this is the classic. The base of mayonnaise is enlivened by mixing in herbs (parsley, chives, chervil, tarragon), capers, diced cornichons, vinegar or lemon juice. It may also contain anchovies and/or horseradish.
- Louisiana – this type is spicier because it incorporates Creole and Cajun flavors such as stone-ground or Creole mustard along with paprika, green onions, celery and parsley. Some also add lemon juice, hot sauce/cayenne and hard boiled eggs.
- Danish – An interesting variety that contains minced cauliflower, cabbage and cucumber pickles. It often contains turmeric, which is what gives it a yellow hue. Other possible ingredients are sour cream, red onion and carrots.
- Comeback sauce – This sauce originates from central Mississippi. It is similar to Louisiana-style remoulade with a base of mayonnaise but typically uses a milder ketchup-like chili sauce rather than hot sauce.
Remoulade is used as a condiment or dipping sauce. It is usually paired with seafood, cold meats and fried foods such as fried pickles, fried green tomatoes, fried fish, crab cakes, a po’boy sandwich or French fries.
Although tartar sauce is often described as a type of remoulade that uses mustard rather than anchovy, it actually has fewer ingredients. The main ingredients are mayonnaise, capers and sweet pickles.
This is a French sauce that traditionally does not contain any mayonnaise. I am including it here, though, as modern versions do use mayonnaise. It is ubiquitous in Provence as an accompaniment to the famous fish soup, bouillabaisse. The name means “rust” in French, because of the reddish color of the sauce.
There are two methods to create a rouille.
- The traditional method uses olive oil, chili peppers and garlic. Breadcrumbs are added for texture and thickening. A wide range of spices may be added including, but not limited to, saffron, orange peel and basil.
- The modern method uses mayonnaise instead of olive oil along with chili peppers or red pimentos and maybe garlic. Because mayonnaise is already thick, breadcrumbs are not always used. As with the traditional rouille, a wide range of spices may be added.
It is the ideal sauce to accompany a dish of fish, shellfish or fish-based soups.
There are also many salad dressings based on mayonnaise. These include:
- Thousand Island
- Russian dressing
- Ranch dressing
- Lemon poppy seed dressing
- Coleslaw dressing
- Blue cheese dressing
- Buttermilk ranch dressing
How do you use mayonnaise? Do you have a special sauce that you make with mayonnaise? Let me know.