Home Cooking

Different mayos [moved from LA board]


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Home Cooking

Different mayos [moved from LA board]

lebelage | Mar 29, 2007 03:46 PM

Well, I'm not in LA but as a chef I can give you some recommends for stuff I make at home... I do most of my development and planning at home before it hits my menus.

I love Kewpie mayo as a base, especially for Asian style stuff.
Hellmans is OK as is Dukes if homemade is out of the question.

I love making miso mayo... that's right...miso, mayo, couple drips of yuzu or rice vinegar... if you want herbs or spices add those too. Scallions, cilantro, chile.. any of these work well.

Ume/umeboshi makes an excellent tart mayo... sometimes I'll make this with chopped up chives, shiso, takuan(japanese pickle) and daikon to make a sort of Japanese tartare sauce for tempura fish- halibut or cod cheeks work well.

For an Island themed party menu I had to do once I made a mayo seasoned with jerk paste and kecap manis for burgers (they wanted burgers for those not into authentic food)...

I whisked some saag paneer into a mayo for a curried chicken sandwich and that came out nicely as well.

Liquors can work well in mayo too... Sambuca mayo on a grilled veggie panino... Frangelico mayo on a grilled ham and brie....

I know you were looking for a resto, but I hope maybe these are useful to you anyway

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