Assorted Mayonnaises – a delicious recipe with egg yolks, lemon juice, mustard, salt, olive oil, extra virgin olive oil. Easy to follow and perfect for any occasion.
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Combine the egg yolks, lemon juice, mustard, and salt in a food processor or blender.
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Turn the machine on and start by adding the oil very slowly, in a thin stream, and then gradually increasing the amount you add.
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When youve added all the pure oil and the mayonnaise starts to thicken, transfer the mayonnaise to a bowl and gently work in the extra virgin olive oil using a wooden spoon.
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As the mayonnaise gets very thick, add water as needed.
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Add more salt if needed.
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VARIATIONS:
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RED BELL PEPPER MAYONNAISE
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4 red bell peppers, charred, peeled, stemmed, seeded, and chopped fine
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1 cup Basic Mayonnaise
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Salt and pepper to taste
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Combine the peppers with the Basic Mayonnaise and season to taste with salt and pepper.
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MUSHROOM MAYONNAISE
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1 pound mushrooms of any variety
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1 cup Basic Mayonnaise
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Salt and pepper to taste
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Clean the mushrooms and chop by hand or in a food processor until fairly fine.
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Be careful if youre using a food processor to avoid making a puree; about 10 short pulses should do it.
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Put the mushrooms in a small pot over medium heat.
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When theyve released their water, after 1 to 2 minutes, turn the heat up to high and boil, stirring now and then, until the mixture is dry, about 10 minutes.
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Let cool and fold into the Basic Mayonnaise.
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Season to taste with salt and pepper.
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MOREL MAYONNAISE
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Regular mushroom mayonnaise is great but dried morels give this mayonnaise a distinctive smoky flavor.
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1 ounce dried morels, soaked in 1/2 cup water for 30 minutes and moved around every 5 minutes
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1 cup Basic Mayonnaise
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salt and pepper to taste
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Drain the morels into a bowl, squeezing any additional liquid out of them; note that you can save the liquid for sauces, but dont add it to the mayonnaise unless you want it to be thin.
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Chop the morels fine by hand or in a food processoravoid over processing and turning them into a pasteand stir them into the Basic Mayonnaise.
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Season to taste with salt and pepper.
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CAPER AND HERB MAYONNAISE
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1 cup Basic Mayonnaise
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1 tablespoon Dijon mustard
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4 tablespoons capers, drained and chopped coarse leaves from 15 sprigs fresh tarragon, chopped
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1 small bunch parsley, large stems removed, leaves and small stems chopped
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salt and pepper to taste
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Combine the Basic Mayonnaise with the other ingredients.
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Season with salt and pepper to taste.
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HAZELNUT MAYONNAISE
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This mayonnaise catches people by surprise because its redolent of hazelnuts but there are no hazelnuts in it.
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Only a small amount of hazelnut oil is worked into a basic mayonnaise.
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Its important to use a hazelnut oil thats been made with roasted nutsit will have much more flavor and be far less perishable.
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As of now there is only one producerLe Blancwho makes his oil this way.
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Its expensive, too, so unless you use a lot of it, buy the smallest amount possible and keep it in the freezer.
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1/4 cup hazelnut oil made from roasted nuts (Le Blanc is a good brand)
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1 cup Basic Mayonnaise
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salt and pepper to taste
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Mix the oil, a few teaspoons at a time, into the Basic Mayonnaise.
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Season to taste with salt and pepper.
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CURRY MAYONNAISE
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1 tablespoon vegetable oil (or more as needed)
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1 tablespoon curry powder (or more as needed)
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2 tablespoons cilantro, chopped fine (optional)
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1 cup Basic Mayonnaise
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Heat the oil and curry powder in a small pan over medium heat while stirring until you smell the curry, about 1 minute.
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Stir this mixture into the Basic Mayonnaise.
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Taste to judge if the amount of curry is enough; if not, heat some more and add it to the mayonnaise.
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If the mayonnaise starts to get too thick (which can cause it to break) thin it with a teaspoon or two of water.
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Stir in the cilantro.
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SAFRRON AIOLI
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4 egg yolks
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4 teaspoons fresh lemon juice
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1 teaspoon salt, plus more as needed
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1 teaspoon saffron threads soaked in
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3 tablespoons water for 30 minutes
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3 medium cloves garlic, chopped and crushed with the side of a chefs knife
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1 cup pure olive oil or vegetable oil
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1 cup extra virgin olive oil
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In a large mixing bowl, whisk together the egg yolks, lemon juice, and teaspoon of salt.
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Add the saffron with its soaking liquid and beat in the garlic and pure olive oil with a whisk.
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(Alternatively, you can use a food processor.)
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Start by adding the oil very slowly and then gradually increase the amount you add at one time.
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When youve added all the pure oil, and the mayonnaise starts to thicken, transfer the mayonnaise to a mixing bowl (if you were using a food processor) and gently work in the extra virgin olive oil using a wooden spoon.
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Add more salt if needed.
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TIPS FOR MAKING AIOLI:
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Aioli is garlic mayonnaise traditionally made with a mortar and pestle, but most versions now are made in a blender, food processor, or by hand with a whisk.
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The problem with any method but the mortar and pestle is that the hard beating action turns the extra virgin olive oil bitter.
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One solution is to work the oil very gently into the egg yolks with a wooden spoon, but this is tedious since the oil has to be added very slowly.
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Another solution is to make a mayonnaise with pure olive oilwhich is essentially flavorless and doesnt turn bitter when beatenusing a hand whisk.
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Once the mayonnaise has established itself, and you can add the oil more quickly, switch to a wooden spoon to gently work in the extra virgin olive oil.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 egg yolks, 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, plus more to taste, and more.
Yes, Assorted Mayonnaises falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.