17 Ways to use THE ultimate summer sauce, scratch-made mayo.
You might be scratching your head, why would you make mayonnaise when you can get it off the shelf at the grocery store? You’ll be delighted to find this mayonnaise is silky, surprisingly light, and deeply satisfying due to the emulsification process involving high-quality oil and punchy acidic ingredients. This fresh-made sauce in no way resembles the clumpy, greasy, unhealthy commercial version.
Scratch-made mayonnaise is exceedingly versatile. Indulge where you might use cheese or other dairy products in addition to the straightforward condiment use like on sandwiches. You can… Top your taco, and make the best potato salad or coleslaw you’ve ever had. Try dipping fries, use as a sauce for roasted veggies, and try making a dairy-free veggie dip the whole family can enjoy. It is easy to customize the sauce to your favorite flavor profiles by adding in fresh herbs, seasonings, or mix with vinegarettes to make creamy salad dressings. By using good quality neutral flavored fat like avocado oil, and high-quality eggs, you have nothing to feel guilty about! Avocado oil supports heart health, can lower cholesterol, and is nourishing for skin and hair. Mayo as a health food? Yep, you heard it here first. Enhance the flavor profile across your entire kitchen with scratch-made mayonnaise.
1. Taco Sauce
Use in place of sour cream for a diary-free indulgence. Or, try stirring in a packet of your favorite taco seasoning.
2. Herb Mayo Dip
Highlight seasonal herbs and veggies. Add in some chopped, fresh herbs and enjoy the tastes of summer by dipping zucchini, and cherry tomatoes.
3. Cole Slaw
Restaurants and grocery store counters have bastardized this summer staple by adding in chemical-laden seasonings and commercialized clumpy mayo. Take the time to make your own and you won’t want to go without coleslaw this summer season.
4. Potato Salad
You will be pissing off mothers everywhere. Your potato salad made with scratch-made mayo will have people saying, “don’t tell my mom, but this is the best potato salad I’ve ever had.” Tip, add an extra clove of garlic. Potatoes and garlic are lovers.
5. Chicken salad
Perfect way to offer a gluten-free and dairy-free, high protein option at your next picnic.
6. Condiment for Roasted Veggies
I LOVE veggies, but sometimes they need a little help. Dip your roasted veggies in mayo to break up the routine. The creaminess of the may is a perfect match for the caramelization flavor that occurs when you roast veggies. Love this dip on Brussels sprouts, asparagus, and potatoes.
7. Use as a Salad Dressing. Straight up!
You could add in some vinegar or seasonings, but if you dollop it on your salad, you’ll be taking trip to mid-century America. I love vintage cookbooks, mayo was THE salad dressing before the tidal wave of ranch overtook the nation.
8. Make any Salas Dressing More Creamy
Have a vinaigrette you want to make a little more sumptuous? Add in a few spoonfuls of mayo and mix.
9. Dip Raw Veggies
Let me repeat, you do not need ranch! Go mayo baby! Perfect for you dairy-free friends. They’re tired of hummus.
10. Use as a Thickener
Finish a sauce or a soup with this full-fat condiment to make it feel more luscious. I think you should turn gazpacho on its head this summer, by stirring in some homemade mayo to add a layers of flavor and richness!
11. Sandwich Spread
The classics are the classics for a reason. Is a sandwich really even a sandwich without a yummy condiment? I choose mayo almost every time. You will too when you start keeping this yummy, scratch-made condiment in your fridge.
12. Award Winning Grilled Cheese
The secret to the best-grilled cheese ever? Slather the outside of your sandwich with MAYO for the crispiest, toastiest, samich you’ve ever had. Bonus, mayo is harder to burn than butter.
13. Creamy Quiche
Use in place of cream or milk when making quiche for a dairy-free bake. 1 to 1 ratio or use a little less may than you would milk or cream.
14. Use as a Finishing Sauce for Grilled Veg
Slather on grilled veggies like corn or zucchini. I’m here to make the case that veggies love fat! Kick up the flavor and mouth feel with mayo.
15. Use When Breading Protein
Use for dredging meats for frying instead of milk or egg.
16. Avocado Sauce for Everything
Add in equal parts avocado for the creamiest dip on the planet. You’ll wanna put it on everything.
AND FINALLY… Number 17….
17. Eggs Just Made a New BFF
Add a layer of luxury to a humble egg breakfast by topping with a spoonful of mayo.
Is your mouth watering yet? Here’s the recipe as featured in City Lifestyle Magazine.
Scratch-Made Mayonnaise in 7 Minutes
2 C avocado oil
2 eggs
1 ½-2 T lemon juice
1 T dijon mustard
¼ tsp salt
5-10 cranks of fresh-ground pepper
1-2 cloves garlic
Directions:
Crack eggs into food processor or blender. Add everything except oil and garlic. Blend for 2 minutes. Next, slowly drizzle in avocado oil, this should take about 2 minutes. Just before you’ve finished adding oil, drop in garlic clove or two, and blend for 30 more seconds. Refrigerate and store in an airtight container.
Recipe notes:
This makes a double batch, trust us, you’ll want it all.
Use freshest eggs possible, keeps as long as your eggs are good.
This makes a sauce-like consistency, for a spreadable consistency, blending for another minute.
Add more lemon for a lemon-y version or more garlic for a garlic-y version.
What is your love story with mayo? Have a use I didn’t think about? Shoot me a DM on Instagram.
