Mayonnaise can be a polarizing condiment, but many of us at Food & Wine are solidly in the mayo-lovers camp. Chef Scott Clark, owner of Dad’s Luncheonette in Half Moon Bay, California, shares our enthusiasm for mayo and has included a homemade mayonnaise recipe in his cookbook, Coastal: 130 Recipes from a California Roadtrip, co-written with food writer Betsy Andrews. Clark suggests various ways to elevate mayo, such as mixing it with kimchi, wasabi, or fish sauce to create unique dips and dressings.
For a flavorful twist, Clark recommends combining mayonnaise with kimchi, which provides a balance of umami, saltiness, and acidity along with a hint of spice and sweetness. Another option is to mix equal parts mayo and sriracha for a zesty aioli, or blend mayo with wasabi for a flavorful kick. Additionally, sun-dried tomatoes, ketchup, fresh lemon zest and juice, or bottled yuzu juice can be added to mayo to enhance its taste and create delicious sauces for various dishes.
These creative mayo upgrades can take your meals to the next level, whether you choose to make your own mayonnaise or use a store-bought jar. Experiment with these ideas to discover new and exciting flavor combinations for your favorite dishes.
You can find bottled yuzu juice year-round at most Asian grocery stores or online at YUZUCO. Bottarga, a salted and dried fish roe, adds briny and unctuous flavor to plain mayo for a delicious dip or spread. Jarred pesto can be mixed with mayonnaise for a creamier pesto sauce. Adding white miso paste to mayo is a simple way to enhance its umami flavor. MSG can also be added to mayo for an instant umami boost. For a lemony saffron allioli, crush saffron and add a little lemon juice to store-bought mayo. Combining Nam prik phao, a Thai roasted chile jam, with mayo creates a flavorful meal with tinned fish. Adding curry powder to mayo is a great topping for roasted potatoes.
