Mixing it up with mayo



There are few things in life as pleasurable to eat as a slice of cold roast chicken dunked in mayonnaise; chomping down on last night’s supper got me thinking about variations.I’d made a honey and wholegrain mustard mayo and a sweet chilli and lime version but thought I should probably start to get a bit more creative.
I threw it open to the floor on Twitter as I often do and suggestions came flooding back – it’s such a great way to get hundreds of hugely varied opinions from people all over the world and a great inspiration for the home-cook.

Here are a few ideas for you to try with your barbecue over the summer; they are also fantastic for dunking potato wedges in as well as for jazzing up sarnies.

A special thank you must go to my great friend Elly who runs the brilliant Pear Cafe in Bristol (thepearcafe.com) – more than half of these must be hers that she serves up in her place every day – and makes me jealous I don’t live near there. I’ve been trying to wrestle her butterscotch brownie recipe from her but alas, no joy yet!

For all the below simply mix with mayonnaise.
•    Wasabi and black sesame seed
•    Harissa
•    Jerk seasoning
•    Tamarind paste
•    Mint and lemon
•    Tarragon
•    Red chilli, coriander and lime
•    Roasted garlic
•    Curry powder and spring onion
•    Smoked paprika
•    Tandoori masala powder
•    Pickled lemons
•    Sundried tomato puree
•    Wasabi and pickled ginger
•    Mango chutney and lime with nigella seeds

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