Wasabi flavoured mayonnaise

Let’s take a look at the other side of the world and more specifically Japan! By incorporating wasabi, one of Japan’s native botanical spices, you can infuse a touch of Asia onto your guests’ plates. It's worth noting that in Europe, genuine wasabi is often substituted with ground green horseradish to reduce costs, as cultivating wasabi plants requires highly specific conditions, rendering real wasabi quite expensive

• 1/2 cup mayonnaise
• 1 tablespoon wasabi paste (or powder)
• A squeeze of lemon juice

Curry mayo

Curry is a typical Indian dish that can be made in numerous different ways. From red to yellow or green, and from extremely hot to a little spicy. Curry is a world on its own and the perfect inspiration for an Indian flavoured mayonnaise. Super easy to make, and the perfect spicy partner-in-crime to many savoury dishes.

• 1/2 cup mayonnaise
• 2 ½ teaspoons of madras curry powder
• 1 small clove garlic crushed
• 2 teaspoons of honey
• A squeeze of lemon juice

Avocado mayo

Avocados are booming. There are even restaurants that dedicated their entire menu to these green flavour boosters. We don’t say you should consider doing that as well, but turning your standard mayonnaise into an avocado flavoured mayonnaise could be a great way to up those margins. So why not give the green light to avocado?

• 1/2 cup of mayonnaise
• 1/2 cup of mashed ripe avocado or avocado oil
• A squeeze of lemon juice
• A pinch of salt

Smoked mayonnaise

Sometimes you do not have to add a new ingredient to your mayonnaise to step up your game. By using smoked olive oil instead, you can create a delicious smoked flavoured mayonnaise that surprises your guest with every dip. 

Curious how to easily smoke olive oil yourself? Fill your smoking gun with wood dust of your choice. Pour the olive oil into a dish and place it under the smoking bell. Smoke for 1-3 minutes for a mild smoke flavour or longer than 3 minutes for a heavier smoke flavour.

Kewpie mayonnaise

Last but not least, we added Kewpie mayonnaise to the list. It’s a bit of a stranger in our midst, as it’s a particular Japanese brand of mayonnaise which is made with only egg yolks (instead of using the whole egg). This gives it a deeper yellow colour and a rich and fatty mouthfeel. On top of that, Kewpie has a one-of-a-kind packaging: with its distinctive shape, the use of a ‘soft’ and flexible material for the bottle, and its oxygen-resistant properties, the bottle is known all over the world. But that’s not all. People just love the brand so much that they wear it on t-shirts, caps, and other types of merchandise. Kewpie has a vibe like no other, that’s for sure.

Truffle flavoured mayonnaise

The extravagant flavour of truffle is either loved or hated by guests. As one of the most expensive foods you can buy, truffle is a true delicacy. Of course, there are also different types of affordable oils and paste available, which makes it much more attractive to hype up your flavoured mayonnaise (and menu) with!

• 1/2 cup mayonnaise,
• 50ml truffle oil,
• Optional: 1 small black truffle (bottled, frozen or fresh), finely grated or minced
• A squeeze of lemon juice

Herb mayonnaise

Adding a little kick to your mayo by using some chopped herbs is an easy way to make mayo more interesting. Mainly in fine dining herb mayonnaise is a great hit, and many times based on yoghurt to tantalise those taste buds even more!

• 1/2 cup of mayonnaise
• 2 1/2 tablespoons of chopped herbs (try: parsley, chives, dill, tarragon, oregano, thyme, chervil, basil, or any combination that suits your palate)

Chipotle Mayo

On the lookout for a mayo based sauce that is both smoky and spicy? Say no more! Inspired by the Mexican Chipotle sauce, we love chopping up some chipotle peppers in adobo sauce, mix it with freshly prepared mayonnaise ét voila: a rich, smoky flavoured mayonnaise that delights the palate.

• 1/2 cup of mayonnaise,
• 1 finely chopped chipotle chili in adobo (Process chili in a food processor, then add mayo and zip until smooth.)

Spicy remoulade mayonnaise

Although remoulade was invented by the French, it matches with a lot of fish, seafood and cold meat dishes from around the world. You could say it’s a worldwide favourite. If we were in charge, we would add some hot sauce to this flavoured mayonnaise, to spice up the dish you are serving it with.

• 1/2 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• A squeeze of lemon juice
• Some fresh chopped parsley, a drop of hot sauce
• 1 small clove garlic crushed
• A tablespoon of Worcestershire sauce
• ½ tablespoon of paprika and cayenne pepper
• A pinch of salt
• Let it sit for 1 hour, then serve (or cover and store in the refrigerator)

Sriracha Mayo

A sauce with its own documentary? That must be good (or should we say… tasty?). Documentary maker Griffin Hammond created “Sriracha” as an ode to the origin of this extraordinary sauce. He takes the viewer back to 1949, the year in which Ms. Thanom Chakkapak first created this sauce, which she named after the town she lived in; Si Racha, Thailand. A true must-see and must-eat, when mixed with different types of mayonnaise.

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha brand chili hot sauce

It's clear to see that something as ‘easy’ as flavoured mayonnaise can up your margins in no time. You just have to select the right flavours that match your dishes, and you are good to go. You can even turn your own mayo-invention into a merchandize-line like Kewpie, who knew? The possibilities are endless, so let your creativity rule!