Dive into a world where creamy, dreamy mayonnaise transforms everyday meals into something special! Whether you’re whipping up quick weeknight dinners, hosting a summer barbecue, or craving comforting classics, these 18 versatile recipes have you covered. From zesty dips to rich sauces, get ready to elevate your cooking with simple, delicious twists. Let’s explore these mouthwatering ideas that promise to become your new kitchen staples!
Classic Homemade Mayonnaise
Yielding to the quiet rhythm of the kitchen, there’s a simple magic in transforming a few humble ingredients into something rich and velvety. This classic homemade mayonnaise is a testament to that gentle alchemy, a creamy emulsion that feels both timeless and deeply personal.
Serving: 1.5 cups | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large egg yolks
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon fine sea salt
– 1 cup neutral oil, such as avocado or grapeseed oil
Instructions
1. Place the 2 large egg yolks, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1/4 teaspoon fine sea salt in a tall, narrow container or the bowl of a food processor.
2. Blend the mixture on medium speed for 30 seconds until it is fully combined and slightly thickened.
3. With the blender or food processor running on medium speed, begin adding the 1 cup of neutral oil in a very slow, thin stream; this gradual addition over 2–3 minutes is crucial for a stable emulsion.
4. Continue blending until all the oil is incorporated and the mayonnaise is thick, creamy, and pale, which should take about 1 more minute.
5. Stop the blender and scrape down the sides with a spatula to incorporate any unmixed ingredients.
6. Blend again for 15–20 seconds to ensure a perfectly smooth consistency, checking that no oil separates.
7. Transfer the mayonnaise to an airtight container and refrigerate immediately; for best flavor, let it chill for at least 1 hour before using, as this allows the ingredients to meld.
Fresh from the blender, this mayonnaise boasts a luxuriously thick, spoonable texture and a bright, tangy flavor from the lemon and mustard. It’s wonderfully versatile—try it as a base for herbed aiolis, a creamy binder for chicken salad, or simply slathered on a just-toasted sandwich for a touch of homemade warmth.
Garlic Aioli with Lemon Zest
Dipping into the quiet of the evening, I find myself drawn to the simple alchemy of a few humble ingredients, a small ritual that transforms the ordinary into something quietly celebratory. This garlic aioli, brightened with a whisper of lemon zest, is less a recipe and more a gentle pause, a creamy companion waiting to elevate a simple meal.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large egg yolks
– 4 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1/2 tsp Dijon mustard
– 1/4 tsp fine sea salt
– 1 cup neutral oil (such as avocado or canola oil)
Instructions
1. Place the 2 large egg yolks in a medium, non-reactive mixing bowl.
2. Add the 4 cloves of minced garlic, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp Dijon mustard, and 1/4 tsp fine sea salt to the bowl with the yolks.
3. Whisk the yolk and seasoning mixture vigorously for about 30 seconds until it is fully combined and slightly thickened.
4. Measure 1 cup of neutral oil and have it ready in a liquid measuring cup with a pour spout.
5. Begin whisking the yolk mixture constantly while slowly drizzling in a few drops of the oil to start the emulsion.
6. Continue whisking without stopping as you drizzle in the remaining oil in a very thin, steady stream; this entire process should take 3 to 4 minutes. (Tip: For the most stable emulsion, ensure all ingredients are at room temperature before starting.)
7. Once all the oil is incorporated, whisk for an additional 30 seconds until the aioli is thick, creamy, and holds its shape on a spoon.
8. Taste the aioli and adjust seasoning if necessary, remembering the flavors will meld and intensify as it rests. (Tip: If the aioli breaks or looks greasy, stop adding oil, whisk 1 tbsp of warm water into the broken mixture to bring it back, then continue with the remaining oil.)
9. Transfer the finished aioli to a clean jar or airtight container.
10. Refrigerate the aioli for at least 30 minutes before serving to allow the flavors to fully develop. (Tip: For the freshest garlic flavor, use a microplane to mince the garlic into a fine paste instead of chopping it.)
The texture is luxuriously thick and spreadable, with a rich, garlicky base lifted by the bright, floral notes of lemon. It clings perfectly to crispy fries or roasted vegetables, and a dollop swirled into a bowl of soup adds a wonderful creamy complexity.
Chipotle Lime Mayonnaise
Holding this jar of mayonnaise in my hands, I’m reminded of how simple ingredients can transform everyday meals into something memorable. This chipotle lime version brings smoky warmth and bright citrus together in a creamy emulsion that feels both familiar and exciting.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 2 chipotle peppers in adobo sauce
– 2 tablespoons fresh lime juice
– 1 teaspoon lime zest
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
Instructions
1. Place 1 cup mayonnaise in a medium mixing bowl.
2. Finely mince 2 chipotle peppers in adobo sauce, scraping all adobo sauce clinging to them into the bowl.
3. Add 2 tablespoons fresh lime juice to the bowl, squeezing it directly from limes for maximum flavor.
4. Zest one lime using a microplane to yield 1 teaspoon lime zest, avoiding the bitter white pith beneath.
5. Measure 1/4 teaspoon garlic powder and 1/4 teaspoon salt into the bowl.
6. Whisk all ingredients together vigorously for 2-3 minutes until completely smooth and uniformly orange-pink.
7. Transfer the mixture to an airtight container, pressing plastic wrap directly against the surface to prevent discoloration.
8. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Silky with a subtle graininess from the minced peppers, this mayonnaise carries the slow heat of chipotle that builds gradually rather than overwhelming. The lime cuts through the richness with a clean acidity that makes it perfect for grilled fish tacos or as a dipping sauce for sweet potato fries, where its smoky citrus notes can truly shine.
Herbed Dijon Mayonnaise
Zigzagging through holiday preparations, I found myself craving something simple yet transformative—a creamy, herb-flecked condiment to elevate everything from roasted vegetables to leftover turkey sandwiches. This herbed Dijon mayonnaise comes together in minutes, offering a bright, tangy counterpoint to rich winter meals, and it’s become my quiet kitchen companion during these bustling days.
Serving: 1.5 cups | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon fresh lemon juice
– 1 tablespoon finely chopped fresh parsley
– 1 tablespoon finely chopped fresh chives
– 1 teaspoon finely chopped fresh tarragon
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
Instructions
1. Place 1 cup mayonnaise in a medium mixing bowl.
2. Add 2 tablespoons Dijon mustard to the bowl.
3. Pour 1 tablespoon fresh lemon juice into the mixture.
4. Stir all ingredients together with a whisk or fork until fully combined and smooth.
5. Finely chop 1 tablespoon fresh parsley, 1 tablespoon fresh chives, and 1 teaspoon fresh tarragon, ensuring uniform pieces for even distribution.
6. Add the chopped herbs to the bowl.
7. Sprinkle in 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.
8. Gently fold the herbs and seasonings into the mayonnaise mixture until evenly incorporated, taking care not to overmix to maintain a light texture.
9. Taste the mixture and adjust seasoning if desired, but avoid adding more salt initially as flavors will meld over time.
10. Transfer the herbed Dijon mayonnaise to an airtight container, such as a glass jar with a lid.
11. Refrigerate the container for at least 30 minutes to allow the flavors to develop and the herbs to infuse the mayonnaise.
12. Serve chilled directly from the refrigerator, storing any leftovers in the same container for up to 5 days.
The finished mayonnaise is luxuriously creamy with a subtle tang from the Dijon and lemon, punctuated by the fresh, grassy notes of the herbs. It clings beautifully to roasted potatoes or grilled chicken, adding a burst of flavor without overwhelming the dish. For a creative twist, thin it with a splash of buttermilk to make a herbaceous salad dressing or use it as a base for deviled eggs during holiday gatherings.
Spicy Sriracha Mayonnaise
You know, sometimes the simplest things in the kitchen can become the most transformative. Yet, on a quiet evening like this, I find myself drawn to the humble act of blending a few pantry staples into something that feels both familiar and exciting—a creamy, fiery condiment that promises to elevate the ordinary.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 3 tbsp Sriracha sauce
– 1 tbsp fresh lime juice
– 1 tsp granulated sugar
– 1/4 tsp garlic powder
Instructions
1. Place 1 cup of mayonnaise into a medium-sized mixing bowl.
2. Add 3 tablespoons of Sriracha sauce to the bowl with the mayonnaise.
3. Squeeze 1 tablespoon of fresh lime juice directly into the mixture.
4. Sprinkle 1 teaspoon of granulated sugar over the ingredients.
5. Measure and add 1/4 teaspoon of garlic powder to the bowl.
6. Using a whisk, stir all ingredients together vigorously for 1-2 minutes until fully combined and smooth, scraping the sides of the bowl with a rubber spatula to incorporate everything evenly.
7. Taste the mixture carefully; if you prefer a milder heat, you can add an extra tablespoon of mayonnaise and whisk again for 30 seconds.
8. Transfer the finished Spicy Sriracha Mayonnaise to an airtight container, such as a glass jar with a lid.
9. Refrigerate the container immediately for at least 30 minutes to allow the flavors to meld and the sauce to thicken slightly before serving.
On cooling, the mayonnaise firms into a luscious, spreadable texture with a vibrant orange-red hue. Its flavor balances creamy richness with a sharp, garlicky heat that lingers pleasantly on the palate. Try it as a bold dip for sweet potato fries or swirl it into a grain bowl for an instant kick of umami.
Truffle Infused Mayonnaise
Just now, as the evening light fades on this December day, I find myself thinking about the quiet luxury of simple things—like the way a single, earthy note can transform the ordinary into something quietly extraordinary. This truffle-infused mayonnaise is that kind of alchemy, a humble condiment elevated to a whisper of decadence, perfect for those moments when you want to treat an everyday meal with a little extra care.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large egg yolk
– 1 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/4 tsp fine sea salt
– 3/4 cup neutral oil (such as avocado or grapeseed oil)
– 1 tbsp truffle oil
– 1 tbsp finely grated Parmesan cheese
Instructions
1. Place 1 large egg yolk, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/4 tsp fine sea salt in a medium mixing bowl.
2. Whisk the ingredients together vigorously for about 30 seconds until they are fully combined and slightly thickened.
3. While continuously whisking, slowly drizzle in 3/4 cup neutral oil, starting with just a few drops at a time to emulsify the mixture properly—this gradual addition is key to preventing the mayonnaise from breaking.
4. Once all the neutral oil is incorporated and the mayonnaise is thick and creamy, gently fold in 1 tbsp truffle oil and 1 tbsp finely grated Parmesan cheese until just combined; avoid overmixing to preserve the truffle’s delicate aroma.
5. Transfer the mayonnaise to an airtight container and refrigerate it for at least 1 hour to allow the flavors to meld and the texture to firm up slightly.
The finished mayonnaise is luxuriously smooth with a rich, velvety texture that clings beautifully to sandwiches or roasted vegetables. Its flavor is a subtle dance of earthy truffle, bright lemon, and savory Parmesan, making it an elegant spread for artisanal bread or a decadent dip for crispy fries. Try it dolloped on a warm baked potato or as a secret ingredient in your next potato salad for a touch of gourmet simplicity.
Avocado Lime Mayonnaise
Unwrapping the last avocado from the market bag, its dark skin cool against my palm, I remembered how a simple condiment could transform the ordinary—this creamy blend of ripe fruit and bright citrus feels like a quiet kitchen revelation, a whisper of summer in the depths of December.
Serving: 1 cup | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large ripe avocado
– 3 tablespoons fresh lime juice
– 1/2 cup mayonnaise
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl.
2. Mash the avocado thoroughly with a fork until completely smooth, with no visible lumps.
3. Add the fresh lime juice to the mashed avocado and stir to combine.
4. Fold in the mayonnaise gently until the mixture is uniformly creamy and pale green.
5. Sprinkle the salt and black pepper evenly over the mixture.
6. Stir all ingredients together for about 1 minute until fully incorporated and the seasoning is distributed.
7. Transfer the avocado lime mayonnaise to an airtight container.
8. Refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the texture to firm slightly.
9. Serve chilled directly from the refrigerator.
This mayonnaise emerges with a velvety, spreadable consistency that clings to sandwiches without dripping. The flavor balances rich avocado with a tangy lime zing, making it ideal for dolloping on grilled fish or as a vibrant dip for crisp vegetable sticks—it turns a simple meal into something quietly celebratory.
Roasted Garlic Mayonnaise
Zigzagging through the quiet kitchen this evening, I find myself drawn to the humble alchemy of transforming a few simple ingredients into something deeply comforting. Roasted garlic mayonnaise is one of those quiet revelations, a spread that whispers of patience and warmth rather than shouting its presence, perfect for these slow, reflective days where time seems to stretch and soften.
Serving: 1.5 cups | Pre Time: 5 minutes | Cooking Time: 45 minutes
Ingredients
– 1 whole head garlic
– 2 teaspoons olive oil
– 2 large egg yolks
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1 cup neutral oil (like avocado or grapeseed)
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F (204°C).
2. Slice about 1/4 inch off the top of the garlic head to expose the cloves.
3. Place the garlic head on a small piece of aluminum foil, drizzle it with the 2 teaspoons of olive oil, and wrap it tightly to create a sealed packet.
4. Roast the foil packet directly on the oven rack for 40-45 minutes, until the garlic cloves are deeply golden brown and very soft when pierced with a knife.
5. Remove the packet from the oven and let it cool until safe to handle, about 15 minutes.
6. Squeeze the soft, roasted garlic cloves from their papery skins into a medium mixing bowl; you should have about 2 tablespoons of paste.
7. Add the 2 egg yolks, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard to the bowl with the roasted garlic.
8. Using an immersion blender or a whisk, blend these base ingredients until completely smooth and emulsified, which takes about 30 seconds.
9. While continuously blending or whisking vigorously, begin adding the 1 cup of neutral oil in a very slow, thin stream; this gradual incorporation is key for a stable, creamy emulsion.
10. Once all the oil is incorporated and the mayonnaise is thick and glossy, blend in the 1/4 teaspoon of fine sea salt.
11. Transfer the finished mayonnaise to a clean jar or airtight container.
Heavenly in its simplicity, this mayonnaise carries the deep, caramelized sweetness of roasted garlic through a luxuriously smooth and velvety base. Its rich flavor makes it a transformative spread for sandwiches, a decadent dip for crispy fries, or a secret whisk-away into mashed potatoes for an instant depth of flavor.
Sweet Chili Mayonnaise
A quiet evening finds me in the kitchen, drawn to the simple alchemy of a condiment that transforms the ordinary. This sweet chili mayonnaise is a whisper of heat and a ribbon of creaminess, a humble companion waiting to elevate a weeknight meal.
Serving: about 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large egg yolk
– 1 tablespoon fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon fine sea salt
– 3/4 cup neutral oil, such as avocado or grapeseed oil
– 1/4 cup sweet chili sauce
Instructions
1. Place the egg yolk, lemon juice, Dijon mustard, and fine sea salt in a medium mixing bowl.
2. Whisk the ingredients together vigorously for about 30 seconds until they are fully combined and slightly thickened.
3. Begin adding the neutral oil drop by drop while continuously whisking; this slow emulsification is key for a stable, creamy base.
4. Once about 1/4 cup of oil is incorporated and the mixture has thickened noticeably, you can drizzle in the remaining oil in a thin, steady stream, whisking constantly until all oil is added and the mayonnaise is thick and glossy.
5. Gently fold in the sweet chili sauce with a rubber spatula until no streaks remain and the sauce is uniformly pale orange.
6. Transfer the finished sweet chili mayonnaise to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
The result is a luxuriously smooth emulsion with a gentle, building warmth that plays against the rich, fatty base. It clings beautifully to crispy sweet potato fries or becomes a radiant swipe inside a turkey sandwich, its sweet-heat complexity unfolding slowly with each bite.
Wasabi Mayonnaise
Musing on the quiet hum of the refrigerator, I find myself reaching for the jar of mayonnaise, its creamy potential a blank canvas. Sometimes, the most profound flavors emerge not from hours of simmering, but from a few thoughtful moments of whisking, a gentle nudge of heat that awakens the senses and transforms the ordinary.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 1 ½ tbsp wasabi paste
– 2 tsp fresh lime juice
– ¼ tsp fine sea salt
Instructions
1. Place 1 cup of mayonnaise into a medium mixing bowl.
2. Add 1 ½ tablespoons of wasabi paste to the bowl.
3. Pour 2 teaspoons of fresh lime juice over the mixture.
4. Sprinkle ¼ teaspoon of fine sea salt into the bowl.
5. Whisk all ingredients together vigorously for about 60 seconds, or until the color is uniformly pale green with no white streaks remaining. For the best emulsion, ensure all ingredients are at room temperature before mixing.
6. Taste the mixture carefully; if a stronger wasabi flavor is desired, add an additional ½ teaspoon of wasabi paste and whisk again for 30 seconds. Remember, wasabi’s heat is sharp but fleeting, so adjust gradually.
7. Transfer the finished wasabi mayonnaise to a clean, airtight container. For optimal flavor development, let it rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
The result is a sauce with a luxuriously smooth, almost silken texture that clings beautifully. Its flavor is a cool, creamy wave followed by that distinct, nasal-clearing kick of wasabi that brightens everything it touches. Try it as a bold spread for a cold roast beef sandwich or as a daring dip for crispy sweet potato fries.
Smoked Paprika Mayonnaise
Holding this small jar of smoked paprika mayonnaise feels like cupping a secret in my hands—a simple condiment that transforms the ordinary into something quietly extraordinary, its deep rust color hinting at the warmth within. It’s the kind of kitchen project that asks for little but gives back generously, a slow stir on a quiet afternoon that promises to elevate sandwiches, roasted vegetables, or a simple plate of fries with its smoky, creamy depth.
Serving: about 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large egg yolk
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon fine sea salt
– 3/4 cup avocado oil or a neutral oil like grapeseed
– 1 1/2 teaspoons smoked paprika
Instructions
1. Place the egg yolk, lemon juice, Dijon mustard, and fine sea salt in a medium mixing bowl.
2. Whisk the ingredients together vigorously for about 30 seconds until they are fully combined and slightly thickened.
3. Begin adding the avocado oil drop by drop while continuously whisking; this slow emulsification is crucial for a stable, creamy base.
4. Once about 1/4 cup of oil is incorporated and the mixture has thickened noticeably, you can drizzle in the remaining oil in a thin, steady stream, whisking constantly until all oil is added and the mayonnaise is thick and glossy.
5. Add the smoked paprika to the bowl.
6. Whisk the paprika into the mayonnaise for a full minute until the color is uniformly deep orange-red and no streaks remain.
7. Transfer the finished mayonnaise to a clean glass jar or airtight container.
8. Refrigerate the mayonnaise for at least 30 minutes before serving to allow the flavors to meld and the texture to firm up slightly.
Using it feels like unlocking a new layer of flavor in your kitchen. The texture is luxuriously thick and spreadable, carrying the distinct, woody sweetness of smoked paprika without any sharp heat. Try it as a bold spread for a turkey club, a dollop on grilled corn, or stirred into potato salad for a smoky twist that feels both familiar and entirely new.
Curry Mayonnaise with Turmeric
Evenings like this, when the light fades softly and the kitchen feels like a quiet sanctuary, I find myself reaching for spices that warm from the inside out. This curry mayonnaise, gently laced with turmeric, is a simple condiment that transforms the ordinary into something quietly special, a golden-hued companion for simple meals.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 1 1/2 tsp curry powder
– 1/2 tsp ground turmeric
– 1 tbsp fresh lemon juice
– 1/4 tsp garlic powder
– 1/8 tsp cayenne pepper
Instructions
1. Measure 1 cup of mayonnaise into a medium mixing bowl.
2. Add 1 1/2 teaspoons of curry powder and 1/2 teaspoon of ground turmeric directly to the mayonnaise.
3. Pour 1 tablespoon of fresh lemon juice over the spice and mayonnaise mixture.
4. Sprinkle 1/4 teaspoon of garlic powder and 1/8 teaspoon of cayenne pepper into the bowl.
5. Use a whisk or a fork to stir all ingredients together for about 60 seconds, or until the color is uniformly golden and no dry spice streaks remain. For the best flavor integration, let the mixture rest for 10 minutes before serving, which allows the spices to bloom fully in the fat.
6. Transfer the finished curry mayonnaise to a clean, airtight container. Store it in the refrigerator for up to 5 days.
Perhaps its most charming quality is the velvety, spreadable texture it maintains, carrying the earthy warmth of turmeric and the complex, aromatic notes of curry without overwhelming sharpness. It pairs beautifully as a dip for roasted sweet potato wedges, a spread for turkey sandwiches, or a dollop atop grilled salmon, adding a subtle, golden richness to every bite.
Honey Mustard Mayonnaise
Wandering through my kitchen on this quiet December evening, I found myself craving something simple yet transformative—a condiment that could elevate the ordinary. Honey mustard mayonnaise is that humble alchemy, turning pantry staples into a creamy, tangy-sweet companion for countless meals. It’s the kind of recipe that feels like a small, comforting ritual, perfect for a reflective moment like this.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons honey
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. In a medium mixing bowl, combine 1 cup mayonnaise and 2 tablespoons Dijon mustard using a whisk or fork.
2. Add 2 tablespoons honey to the bowl, stirring continuously until fully incorporated for a smooth base.
3. Pour in 1 tablespoon lemon juice, whisking gently to balance the richness with acidity.
4. Sprinkle 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper evenly over the mixture.
5. Whisk all ingredients together for about 1-2 minutes until the consistency is uniform and no streaks remain.
6. Taste the mixture; if a sweeter flavor is desired, add an additional 1 teaspoon honey and whisk again.
7. Transfer the honey mustard mayonnaise to an airtight container, such as a glass jar or plastic tub.
8. Refrigerate the container for at least 30 minutes to allow the flavors to meld and the texture to thicken slightly.
9. After chilling, give it a final stir before serving to ensure an even consistency throughout.
The result is a velvety, pale-yellow sauce with a perfect balance of sweet honey and sharp mustard, punctuated by a subtle garlic warmth. Its creamy texture clings beautifully to sandwiches or acts as a decadent dip for crispy fries. Try drizzling it over roasted vegetables or mixing it into chicken salad for an instant flavor upgrade that feels both familiar and delightfully new.
Basil Pesto Mayonnaise
Wandering through my kitchen on this quiet December evening, I find myself craving something that bridges the familiar comfort of mayonnaise with the vibrant, herbaceous lift of summer. This simple fusion transforms a humble condiment into a versatile spread, perfect for elevating the everyday.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 1 cup fresh basil leaves, packed
– 1/4 cup grated Parmesan cheese
– 1/4 cup pine nuts
– 2 cloves garlic, peeled
– 1/4 cup extra virgin olive oil
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions
1. Place the 1 cup fresh basil leaves, 1/4 cup pine nuts, 2 cloves garlic, and 1/4 teaspoon salt into the bowl of a food processor.
2. Pulse the ingredients 8-10 times until they are coarsely chopped, scraping down the sides of the bowl once with a spatula to ensure even processing.
3. With the food processor running on low speed, slowly drizzle in the 1/4 cup extra virgin olive oil through the feed tube until the mixture forms a coarse paste.
4. Add the 1/4 cup grated Parmesan cheese and 1 tablespoon lemon juice to the food processor bowl.
5. Process the mixture for 15-20 seconds on medium speed until all ingredients are fully incorporated and the pesto is mostly smooth.
6. Transfer the prepared pesto to a medium mixing bowl.
7. Add the 1 cup mayonnaise to the bowl with the pesto.
8. Using a rubber spatula, fold the mayonnaise and pesto together gently for about 1 minute until they are completely combined and no streaks remain.
9. Taste the mixture and adjust seasoning if necessary, though the salt from earlier should be sufficient.
10. Transfer the finished Basil Pesto Mayonnaise to an airtight container.
Zesty and herbaceous, this mayonnaise boasts a creamy, speckled texture from the finely chopped basil and pine nuts. Its rich, garlicky flavor makes it an exceptional spread for sandwiches, a bold dip for roasted vegetables, or a quick sauce to toss with warm pasta for an instant, elegant meal.
Cilantro Lime Mayonnaise
Beneath the quiet hum of the kitchen light, a simple condiment can transform the ordinary. This cilantro lime mayonnaise brings a bright, herby lift to sandwiches and tacos, its creamy base cut with a fresh, citrusy zing that feels both familiar and new.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 1/2 cup fresh cilantro leaves, packed
– 2 tbsp fresh lime juice
– 1 tsp lime zest
– 1/4 tsp salt
– 1/4 tsp ground black pepper
Instructions
1. Place 1 cup mayonnaise into a medium mixing bowl.
2. Finely chop 1/2 cup packed fresh cilantro leaves until they are very fine, which helps release their oils for maximum flavor.
3. Add the chopped cilantro to the bowl with the mayonnaise.
4. Juice one lime until you have 2 tbsp of fresh lime juice, straining it to remove any seeds.
5. Add the 2 tbsp lime juice to the mixing bowl.
6. Use a microplane or fine grater to zest the lime, measuring out 1 tsp of lime zest.
7. Add the 1 tsp lime zest, 1/4 tsp salt, and 1/4 tsp ground black pepper to the bowl.
8. Whisk all ingredients together vigorously for about 60 seconds, or until fully combined and the mixture is uniformly green-speckled and smooth.
9. Taste the mixture; if you prefer a stronger lime flavor, you can carefully add an extra 1/2 tsp of lime juice and whisk again.
10. Transfer the finished mayonnaise to an airtight container.
11. Refrigerate the mayonnaise for at least 30 minutes before serving to allow the flavors to meld together.
Mayonnaise emerges with a luxuriously creamy texture, punctuated by the bright, grassy notes of cilantro and the sharp, clean acidity of lime. It clings beautifully to grilled chicken or fish, and for a creative twist, try it as a vibrant dipping sauce for sweet potato fries or drizzled over a simple corn and black bean salad.
Roasted Red Pepper Mayonnaise
Kindly, I find myself returning to this simple condiment on quiet afternoons, its vibrant color and smoky sweetness offering a gentle comfort that transforms everyday meals into something quietly special. It’s a humble blend that carries the warmth of roasted peppers into a creamy, versatile spread, perfect for when you crave a touch of homemade richness without fuss.
Serving: about 1.5 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large red bell peppers
– 1 cup mayonnaise
– 2 cloves garlic
– 1 tbsp lemon juice
– 1/2 tsp smoked paprika
– 1/4 tsp salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place 2 whole red bell peppers on the prepared baking sheet.
3. Roast the peppers in the preheated oven for 20-25 minutes, turning them once halfway through, until the skins are charred and blistered.
4. Remove the baking sheet from the oven and immediately transfer the peppers to a bowl, covering it tightly with plastic wrap to steam for 10 minutes—this loosens the skins for easy peeling.
5. After steaming, peel the charred skins from the peppers and discard them along with the stems and seeds.
6. Roughly chop the peeled roasted peppers and place them in a food processor or blender.
7. Add 2 peeled garlic cloves, 1 tablespoon of lemon juice, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of salt to the processor.
8. Pulse the mixture until it forms a smooth, uniform puree, scraping down the sides as needed to ensure even blending.
9. Transfer the red pepper puree to a medium mixing bowl.
10. Gently fold in 1 cup of mayonnaise until fully incorporated and creamy, being careful not to overmix to maintain a light texture.
11. Taste and adjust seasoning if desired, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Lusciously smooth with a subtle smokiness, this mayonnaise boasts a vibrant orange-red hue and a velvety texture that clings beautifully to sandwiches or dips. Try it as a spread for grilled chicken wraps, a dollop on roasted vegetables, or stirred into potato salad for a colorful, flavorful twist that feels both familiar and new.
Green Goddess Mayonnaise
Venturing into the kitchen on this quiet evening, I find myself drawn to the simple alchemy of blending fresh herbs into something creamy and transformative. This Green Goddess Mayonnaise is less a recipe and more a gentle ritual, a way to capture the bright essence of the garden in a jar.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup mayonnaise
– 1/2 cup fresh parsley leaves, packed
– 1/4 cup fresh chives, chopped
– 2 tbsp fresh tarragon leaves
– 2 tbsp fresh lemon juice
– 2 anchovy fillets
– 1 clove garlic, minced
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
Instructions
1. Rinse 1/2 cup of fresh parsley leaves, 1/4 cup of fresh chives, and 2 tbsp of fresh tarragon leaves under cold water, then pat them completely dry with paper towels to prevent a watery mayonnaise.
2. Place the dried herbs, 2 anchovy fillets, 1 minced garlic clove, 2 tbsp of fresh lemon juice, 1/4 tsp of kosher salt, and 1/8 tsp of freshly ground black pepper into the bowl of a food processor.
3. Pulse the mixture for 15-20 seconds until the ingredients are finely chopped and form a coarse paste, scraping down the sides of the bowl once with a spatula to ensure even blending.
4. Add 1 cup of mayonnaise to the food processor bowl with the herb paste.
5. Process the mixture on low speed for 30-45 seconds until it is uniformly green and smooth, with no streaks of white mayonnaise visible.
6. Transfer the Green Goddess Mayonnaise to an airtight container. For best flavor, refrigerate it for at least 1 hour before serving to allow the flavors to meld.
But the true magic lies in its texture—silky and lush, with tiny flecks of herbs that promise freshness in every bite. Its flavor is deeply savory from the anchovies and garlic, balanced by the bright, licorice-like notes of tarragon. Try it as a bold spread for roasted vegetable sandwiches or whisk a spoonful into potato salad for an instant upgrade.
Sun-Dried Tomato Mayonnaise
Zigzagging through my memories of summer kitchens, I recall the first time I tasted a homemade mayonnaise infused with the deep, concentrated sweetness of sun-dried tomatoes. It was a revelation that turned simple sandwiches into something quietly extraordinary, a condiment that felt both nostalgic and entirely new. This version is my slow, deliberate attempt to capture that feeling in a jar, a small luxury for everyday meals.
Serving: 1.5 cups | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large egg yolks
– 1 tablespoon fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon fine sea salt
– 1 cup neutral oil, such as avocado or grapeseed oil
– 1/2 cup oil-packed sun-dried tomatoes, drained
– 1 small garlic clove
Instructions
1. Place the 2 large egg yolks, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon fine sea salt in the bowl of a food processor or a tall, narrow container if using an immersion blender.
2. Process the mixture on high speed for 20 seconds until it is fully combined and slightly pale.
3. With the processor running on high, begin adding the 1 cup of neutral oil in a very slow, thin, steady stream; this should take a full 2 to 3 minutes to prevent the emulsion from breaking.
4. Once all the oil is incorporated and the mayonnaise is thick and glossy, stop the processor.
5. Add the 1/2 cup of drained sun-dried tomatoes and 1 small garlic clove to the processor bowl.
6. Process the mixture again on high speed for 45 to 60 seconds, pausing to scrape down the sides once, until the tomatoes and garlic are fully pureed and the mayonnaise is uniformly pink-orange with tiny specks.
7. Transfer the finished mayonnaise to a clean, airtight jar or container.
8. Refrigerate the mayonnaise immediately for at least 1 hour before serving to allow the flavors to meld; it will keep for up to 5 days.
But the true magic lies in its texture—lusciously creamy with a subtle graininess from the tomatoes that makes it cling perfectly to bread or vegetables. Its flavor is a rich, savory-sweet umami that elevates a simple turkey sandwich or acts as a stunning dip for crispy roasted potatoes. Try spreading it thickly on grilled corn or swirling a spoonful into a warm potato salad for an instant flavor transformation.
Summary
Ultimately, this collection proves mayo’s incredible versatility—from classic spreads to bold, creative dishes. Whether you’re hosting a party or whipping up a quick weeknight meal, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your new favorite! Share your thoughts in the comments below and pin your top picks to Pinterest to inspire fellow home cooks.
