I just made some homemade mayonnaise, and after having a few of the best BLTs ever (EVER, I say), I'm wondering what to do with the rest.
Posted Jan 16, 2010, 2:01 PM UTC
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Old Timey Devilled eggs! Man, I should make those sometime. They are the shit.
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Oh yes. I can't stand mayonnaise, but for some reason I love devilled eggs.
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I know. I get those two confused all the time.
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Maybe I should say, normally I can't stand mayonnaise.
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Mhh, my favorite. I have been trying different variations lately. Honey mustard instead of yellow... Spicy Mayo instead of normal mayo... I really wanna find some baconaise to use but I can't find any... :-(
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Yea... I've seen it online, but after shipping its too expensive.
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birthday coming up? or you could ask your maybe-would-be valentine?
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where do you live? If in the bay area, Andronico's carries it I think...
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with bacon!
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You can say that again. They are super easy.
http://allrecipes.com/Recipe/Deviled-Eggs-I/Detail.aspx
Try adding some minced pickles, sub paprika for smoked paprika or blend the yolks with some anchovies.
The. Shit.
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Buy a nice slab of fresh Salmon. Clean it and put it in a greased baking pan. Take the homemade mayo, and slather it thickly on top. Add a few dashes of herbs and spices (your choice, but I like ground up dill, parsley, a touch of celery seed, garlic, etc). and sprinkle on top. Bake in the oven at 400 degrees until the center is done. Serve with lemon wedges. Take a bite and die of happiness.
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That's awesome. I mix the herbs + lemon j&z into the mayo...and then grill it. The celery seed is a nice touch.
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i support this suggestion!!
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Make some homemade french fries and dip them in the mayo. So good.
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and sriracha! (lots of other great ideas in the comments)
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I know this is blasphemy, but I actually prefer to mix sriracha with miracle whip. It really just works.
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I don't know about blasphemy. Sacrilege, most definitely. The best thing to do with Miracle Whip is to leave it on the shelf in the grocery store.
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Absolutely - it's the Benelux way. The Dutch version is a tiny bit sweeter than usual, and the Belgian version (the original way) is ever-so slightly saltier. In either version, the mayo shouldn't ever directly taste sweet or salty, just an overall hint of it that you get after a few fries.
You know how to make perfect benelux fries, right? ;)
Bon appetit! / eet smakelijk!
(edited because I forgot the linkity)
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I have always had trouble with getting homemade fries right; when I saw this article this morning my first thought was "I've got to try this!" Great minds... what is that phrase again? Great minds run along the same gutters? Something like that : )
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Dank U weel.
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To get the French version you could also add a bit of Moutarde de Dijon.
When on holidays in France I always use it with this recipe:
Moules Marinières (mussels marinated for a few hours in white wine and onions). Then cook them in it for a minute or 2.
Fries Belgian style (the original).
French style mayonaise.
We always eat this on Fête des Belges (july 21st).
Edit: I drink it with a nice chilled rosé (Roquefeuille).
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I like a mayo/ketchup combo, unless it's sweet potato fries, then it's good with just mayo.
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[deleted]
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[deleted]
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And a bit of horseradish!
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Why is everbody shouting!
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Because it's Mayo dammit!!
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And my Axe!!!
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Just wanted to say that I tested the pH of my mayo and it's 3.7, acidic enough to kill nasties, for those worried about such things.
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Care to share the recipie?
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I used the recipe on Good Eats. I found it on youtube, but I'm not very good at making links...
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When I'm feeling lazy I just copy/paste the url. Works fine.
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I am glad there are other people out there willing to admit they cannot link things, and lazy enough to let this ignorance go uncorrected. Kudos to you!
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Man I tried that recipe 3 times today. Could not get it to start. Followed to the T, then followed again but with an immersion blender. It would never get thick, liquidy every time. I think my eggs weren't fresh enough. Any tips for a beginner?
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What did you use to test the pH? is there a cheap home test? available to buy online?
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Thanks -- I know about strips like that, but I was curious how he got the exact pH instead of a round number. But apparently that'll run ya $50 to $100, not worth the decimal point!
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I use a digital pH tester from a company called Hannah (I do museum work, and have bunches of neat toys, like pH meters and hygrometers and pens that write in invisible black-light-flourescent ink and little portable microscopes... too bad there's not a lot of money in the job!).
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Thanks! Looks like they're $50 to $100 -- not in my price range!
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I'd probably go grab an artichoke, steam it, and dip the leaves in the mayo before eating. If you wanted to fancy it up a bit, a clove of garlic and a squeeze of lemon would make it more 'aioli' like, but not necessary.
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This.
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I do a cilantro-lime cremé that is really good. I'll tell you how to make it, and what I usually use it on (b/c I'm such a nice guy :) )
Cilantro-Lime Cremé
- 1/4 cup well-chopped cilantro
- Juice and zest from two limes
- 2 cups mayonaise
- 2 tbsp chili powder
- red cayenne pepper to desired spiciness (I usually do 2 tbsp which is just a little kick)
Mix together well and put into a squeeze bottle. Refrigerated it'll last maybe a week or so before the cilantro turns. I've never used homemade mayo, so don't know how long the shelf life is on that.
The spices used can change if you want. Paprika is also good, just whatever you want. Also I'm guessing on amounts since I usually do this on the fly.
I primarily use this on fried chicken tacos. Here's that recipe:
Fried Chicken Tacos
- Chicken breast (cut into strips)
- Chicken spices (see below)
- Dredging flour
- Pan frying pan and oil (I use butter)
- Cilantro-Lime Cremé
- Romaine Hearts (cut into strips)
- Avocado (cut into strips)
- Soft taco shells (heated or cold, your choice)
Once you have a few chicken breasts cut into strips and laid out on a flat sheet pan, sprinkle with paprika, salt, a little red cayenne pepper, and whatever else you think would be good (I like to do garlic and onion powder). Give the chicken pieces a good coating of the spices. Dredge in flour and drop in heated oil. Frying takes only a couple minutes per side, it goes quick. Between batches you may need to add more butter/oil to the pan. I take from pan and put on a plate with a paper towel on it to wick away excess oil.
Once you have the chicken fried, it's time to build the tacos. I throw down a line of the cremé, chicken on top of that, a little lettuce and top with slices of avocado. When serving I build three per person and it's usually plenty.
If you're making just for yourself, you can probably cut the cremé recipe to a third or so. Making just for my wife and myself, I probably make half of what I listed. What makes the whole dish is the cremé, so when building it, taste and adjust to make sure it's good.
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Put in some chopped olives, a few chopped capers, a bit of chopped parsley, a sprinkling of dill and stir in a squeeze or two of lemon or lime juice. Voilá, you have the best tartar sauce!
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I've never been a big fan of commercially prepared tartar sauce, but I'm curious as to how yummy a homemade brew could be.
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There is no comparison. None. I make it as above but without the dill. That's just because I don't use much dill, not that it doesn't add an excellent aspect to the sauce. I also use chopped cornichons.
It's so good, and so unlike commercial tartar sauce, I call it remoulade instead.
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I like adding relish, but I'm a traditionalist.
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i'd leave out the olives, personally. never even heard of olives in tartare sauce before, and it seems to me that they'd be a rather dissonant note (everything else is tart or sharp)
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The obvious answer. MORE BLTS!
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I have actually made another BLT since posting this.
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In honor of your BLT, I will be going to the store, so I too can feast on BLT
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We'll be there in an hour.
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I'd skip the taters and make tuna or chicken salad.
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Artichoke aioli. Puree a can of artichoke hearts or bottoms and a couple cloves of garlic. Mix that with your fresh mayo, and season to taste with dijon, lemon, white pepper. Use this as a sauce with fried calamari. Also might be used with batter-fried fish (like for fish and chips), fish and vegetable pakoras or fritters, tempura. Might also have some usefulness as a sandwich spread, say, for more BLTs with basil leaves and a fried egg.
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that sounds really good
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Home made mayo is one of the key ingredients to home made ranch dressing, and it will be one of the best ranch dressings you have ever had!
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Cole slaw? Crab cakes with homemade tartar sauce? Add a chipotle pepper to a cup of it. Add some garlic and lemon juice to some of it.
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Just the fact you made homemade mayo... wins.
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deviled eggs!
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Having been beaten to the Vlaamse friet ( "french" fries), I must offer lobster with mayo.
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Make Mayonnaise wine!!!!
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While I have no desire to actually try this, I love this suggestion.
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Chicken salad with pecans, grapes, cranberries, and celery!
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I vote potato salad.
Show me potato salad!
I'd vote patatas alioli, a Spanish potato salad. Before adding the mayo to the potatoes, add about 2 cloves of garlic (minced as well as you can get it) per cup of mayo and a little bit of parsley. Then add that mixture as you would to potatoes, maybe with a little more parsley for garnish. Damn good stuff.
I agree with Spanish but make Tortilla Espanola and then some garlic aioli, dip, and eat. AMAZING.
Edit: spelling - thanks spongebue
You, ma'am, have blown my mind. I've had that before, but never thought to combine the two. It makes too much sense!
Out of curiosity, where are you from? "Espagnola" isn't the right Spanish spelling, and I'd imagine you'd say "Spanish Tortilla" if you stuck with English. Portuguese or Italian, maybe? Or I suppose a simple misspelling is possible :-P
You got me there! I'm typically pretty good with correct foreign spelling especially if google is involved but I have to admit that I'm halfway through a bottle of cheap Zin after finishing a bottle of Pinot and I'm prrrretty tipsy.
Wait.. what was I saying? oh yeah.. I'm a Chinese-American woman living in San Francisco, CA.
I concur, this is my potato salad recipe I'm using a lot lately
Also mix up the mayo with some sour cream and djion mustard.
Throw in some cornichons and you and I could be friends.
I counter with coleslaw.
As much as I like mayo based coleslaw, I much prefer German style vinegar based coleslaw. The vinegar cooks the cabbage and adds a subtle sweetness.
http://allrecipes.com/recipe/german-coleslaw/detail.aspx
This recipe is pretty good but I would cut out the onions then add a 1/4C sliced almonds and an 1/8C black sesame seeds.
Yay! I'm came here to say potato salad. I am going to commemorate this event by celebrating with potato salad today.
Here's a great how-to video for potato salad.
Make sure to let the potatoes cool in the fridge before adding the mayo. Otherwise it becomes a big bloated mass of non-salad.