YumSugar

Why Mayonnaise Could Really Be the Next Big Thing

Susannah Chen — Wed, 21 Sep 2011 10:42:20 PDT

Yesterday, news that pastry chef and Dinner With the Band host Sam Mason is opening a mayonnaise shop spread faster than a dollop of Hellmann's on white bread.

The chef's shop, Empire Mayonnaise Co., will open in Prospect Heights in Brooklyn this November, and it will be dedicated solely to high-end aioli and mayonnaise. He plans to serve roughly 40 different types of the condiment, ranging from coffee to foie gras and mushroom.

Specialization in a singular craft is something that's flourished these days; we've seen stores that sell everything from just pickles to just hot sauce. What is newly fascinating here is seeing such a big name focus on such a specific condiment - although given mayo's ability to make burgers, fries, salads, and sandwiches transcendent, it sort of does make sense. Tell me your thoughts: does mayonnaise have the potential to be the next big food trend?

Source: Flickr User jules:stonesoup

The Basics: Flavored Mayonnaise

Katie Sweeney — Mon, 13 Jun 2011 03:12:00 PDT

Once you've learned how to make homemade mayonnaise, it's fun to get creative and make different mayonnaise flavors. My favorite, shown here, is basil-garlic mayo. It's a creamy, tangy, and fragrant spread that's delicious slathered on sandwiches or served as a dip alongside grilled vegetables like artichokes and zucchini. It's easy to put together: simply whisk the mayo with the herbs and seasonings of your choice. The addition of citrus goes a long way, as do other condiments like hot sauce or horseradish. All you need to know are the basic proportions; to find out what they are, keep reading.

The Basics: Mayonnaise

Katie Sweeney — Mon, 09 May 2011 03:39:06 PDT

When I first started cooking, I thought homemade mayonnaise was incredibly intimidating. The traditional method, which involves whisking oil drop by drop into egg yolks, sounds like an arm ache waiting to happen!

Luckily, modern technology allows home cooks to enjoy the luxury of creamy and rich mayonnaise without working up a sweat. If you have a food processor or immersion blender, mayonnaise takes only a feel minutes to put together.

The resulting condiment is unlike any jarred mayo; it's thick, but light and perfect for making dips or spreading on sandwiches. In the end, I've realized it's quite easy to make homemade mayonnaise! Want to give it a try? Here's the recipe.

Do You Pair Fried Foods With Mayonnaise?

partysugar — Thu, 23 Sep 2010 08:30:33 PDT

I just got back from Spain, where I enjoyed a lot of fried fish and French fries. I'm not ashamed to admit that I always paired them with mayonnaise. There's something about European mayonnaise that's absolutely divine. How about you?

Yum's September Must Haves

partysugar — Wed, 01 Sep 2010 13:00:44 PDT

For me, the arrival of September is always bittersweet. Bitter because it's the end of my favorite season; sweet because it's my birthday month and I like to treat myself to multiple celebrations! Since students return to school, September is also a time of getting back to the basics. The weather turns cooler and as we welcome Fall, the grill is retired in favor of more slow-cooked methods. To make the transition more tolerable, we've rounded up the items we can't live with out: here are our must haves.

Come Party With Me: Bridal Shower - Menu

partysugar — Tue, 10 Aug 2010 08:00:09 PDT

I'm hosting a bridal shower in a little over a week! Now that the invitations are out of the way, it's time to think about the menu. The party is at 1 p.m. on a Saturday, so I'm thinking a light spread of lunchy appetizers. I'll put together a cheese plate with fresh figs and apricots, crackers, honey, nuts, and tapenade. From there, I'll throw in some homemade dishes that can be eaten out of hand. Shrimp with spicy mayonnaise is delicious and can be made in advance. Mini frittatas packed with veggies are bite-sized and addictive. A simple tomato and goat cheese tart rounds out the female-friendly menu. Want to see the recipes? Please read more.

BBQ Condiment Breakdown

FitSugar — Thu, 01 Jul 2010 09:08:30 PDT

When it comes to barbecue fare, ketchup mustard, and relish are necessary accessories for most grillables. If you like to dress up your dog with condiments take a few moments to learn how many calories those little dollops add to your meal. Learn the nutritional stats on all the fixings when you

2 tbsp	Calories	Fat (g)	Sodium (mg)	Carbs (g)	Fiber (g)	Sugars (g)	Protein (g)
Heinz Ketchup	30	0	380	8	0	8	0
Heinz Organic Ketchup	40	0	380	10	0	8	0
Simply Heinz Ketchup	40	0	380	10	0	8	0
Heinz One Carb Ketchup	10	0	380	2	0	2	0
French's Classic Yellow Mustard (2 tsp)	0	0	110	2	0	1	0
Grey Poupon Dijon Mustard and Country Mustard (2 tsp)	10	0	240	0	0	0	0
French's Honey Mustard (2 tsp)	20	0	60	1	0	0	0
Kraft Mayonnaise	180	20	140	0	0	0	0
Bread and Butter Pickles (1 slice)	6	0	54	1.5	.1	.7	.1
Sweet Pickle Relish	39	.1	243	10.5	.3	4.8	.1
Frank's Red Hot Sauce (1 tsp)	0	0	200	0	0	0	0
Chili Sauce	20	2	70	10.5	0	0	.1
BBQ Sauce	21	.5	231	3.6	.3	1.1	.5

Fast & Easy Dinner: Roasted Vegetable Wraps

partysugar — Thu, 22 Apr 2010 10:30:18 PDT

If you're looking for a simple but versatile vegetarian recipe, stop your searching! This roasted vegetable wrap recipe is quick, uncomplicated, and totally adaptable.

All you do is roast some veggies, layer 'em in a wrap, fold, and voilà, dinner is done. Use whatever vegetables you prefer and if you dislike mayonnaise, skip the garlic mayo step.

For additional flavor and heft, consider adding in cheese, fresh herbs, or beans. Learn the method that you'll use over and over again after the break.

Say Cheese! Pimento Cheese

partysugar — Thu, 17 Sep 2009 10:30:50 PDT

I am not from the South, so before this week, I had never tasted the comforting spread native to the region that's known as pimento cheese. However, I was eager to experience this seemingly exotic food, so I decided to make it. Pimento cheese isn't a type of cheese, but rather, a seasoned cheese mixture. The main ingredients are sharp cheddar cheese, jarred pimentos (a type of sweet succulent aromatic red pepper), and mayonnaise. The history of pimento cheese is fairly unknown, although it appeared in grocery stores and home kitchens somewhere in the early 1900s. It's delicious simplicity made it a hit during the Depression, and since then, pimento cheese has remained popular in the South. The tasty spread can be enjoyed on crackers, celery or other veggies, toast, or plain, old crustless white bread. To look at the recipe I used - it's Paula Deen's - keep reading.

Fast & Easy Dinner: Veggie Burgers With Lime Mayonnaise

partysugar — Thu, 02 Jul 2009 09:15:58 PDT

Looking for an exciting new vegetarian recipe to serve on the Fourth of July? Consider this recipe: an upscale take on the classic veggie burger.

The patty is a filling combination of bulgur, pinto beans, walnuts, and spices. Serving the burger open-faced on toasted multi-grain bread adds an air of sophistication.

Don't skip the lime mayonnaise - it provides a creamy zing to the completed burger. To look at the uncomplicated recipe, please

Veggie Burgers With Lime Mayonnaise
From Gourmet

Ingredients

1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 tablespoon soy sauce
3/4 cup walnuts (2 1/2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread,toasted
lettuce, sliced tomato, for serving

Directions

Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes.
Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.

Serves 4.

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