Flavored Mayonnaise

Have you ever tried making flavored homemade mayonnaise?  I found a recipe on The David Blahg for Milk Mayonnaise that was posted over two years ago.  Where have I been?  He writes about the secrets and science behind milk mayonnaise.  It only takes five minutes to make.

Milk Mayonnaise

makes 1 Cup

1/3 cup very cold milk

3/4 teaspoon fresh lemon juice

1 small garlic clove, peeled

1/8 teaspoon freshly ground white pepper

About 3/4 cup vegetable oil, or 1/2 cup vegetable oil plus 1/4 cup olive oil

Kosher salt

Directions:

Combine the milk, lemon juice, garlic, and pepper in a 2-cup glass measuring cup.  Using a handheld blender, buzz on high for 30 seconds until frothy.  With the motor running on high, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread, moving the blender up and down, until the mixture thickens lusciously and resembles a soft mayonnaise. You may need more or less oil.  Season with salt to taste.  The mayonnaise will last atleast 1 week in the fridge.

Now comes the fun part.  To get you started with other flavors, David gives several other variations.  I've made both the Cilantro/Ginger and the Tomato mayonnaise.  I think they are delicious.  We make a lot of panini sandwiches at our house, and these flavored mayo's are a perfect addition.  One of my most favorite ways to spice regular mayonnaise is to add Sriracha.  Just add a little at a time, until you've got the heat that you want. 

Cilantro and Ginger Mayonnaise

Add 1 loosely packed cup of well-dried fresh cilantro leaves and tendril-soft stems and a 1 1/2-inch peeled and grated thumb of fresh ginger to the cup along with the milk, 1 3/4 teaspoons of lemon juice, and the pepper.  Omit the garlic.  Whir in the oil as directed above.  Stir in 1 scallion cut into thin slices on the diagonal.

Anchovy Mayonnaise

Add 6 anchovy fillets (generous 1 tablespoon) packed in oil to the cup along with the milk, lemon juice, garlic, and pepper.  Whir in the oil as directed above.  Omit the salt.

Curry Mayonnaise

Add 2 teaspoons of your favorite curry powder to the cup along with the milk, lemon juice, garlic, and pepper.  Whir in the oil as directed above.  Before using, let this sit for an hour or so in the fridge to bloom.

Tomato Mayonnaise

Add 1 1/2 tablespoons of double-concentrate tomato paste to the cup along with the milk, garlic, and pepper.  Omit the lemon juice.  Whir in the oil as directed above.  Stir in 1 tablespoon minced oil-packed sun-dried tomatoes.