One of our common daily quests is to prepare and enjoy healthy foods that are packed with flavor, varied and interesting, and (for the most part) easy to prepare.
One of the ways we do that around our kitchen is to use the incredibly versatile avocado or olive mayo recipe we keep referencing in recipes here on the Older Bolder Life; with an immersion blender in hand making this is child’s play, and having practiced a bit, it takes me all of 3-4 minutes to blend up a double recipe in a quart Mason jar every 7-10 days.
Technically we’re making a mayonnaise, even though some good folks out there call it an aioli; they’re kissing cousins, but there are some critical differences (for a reasonable take on the distinctions, see this).
The avocado oil mayo recipe we’ve shared (link above) is a perfect vehicle to carry a host of great flavors to compliment whatever you’re serving; here are fifteen of our favorites. The beauty of every one of these suggestions is your ability to add as much or as little of any ingredient you want to to suit your own (or your family’s) tastes.
Two quick tips: one, when incorporating whole ingredients, for example roasted garlic, roasted red peppers, chipotle peppers in adobo, etc, the more finely you chop them (or blend in a mini-food processor), the smoother your finished mayo will be. Prefer some texture in the finished product? Don’t blend as much. And two, remember that when adding spices to a mayo or aioli, their flavor tends to intensify over time.
Roasted garlic. Cut a head of garlic in half, rub the cut sides with avocado or olive oil, and roast until browned and soft. Squeeze into your mayo, add a bit of lemon juice, salt, and pepper.
Cilantro Lime. One of our favorites; don’t forget a bit of fresh lime zest along with the juice too.
Roasted red pepper. Roast your own or used a quality jarred brand, allow to drain before chopping or blending in. We like this with a little bit of Dijon or Cajun mustard and lemon juice too. Try with a few soaked and softened sun-dried tomatoes too.
Chipotle. Use either dried and soaked chipotles or those packed in the little cans with clinging adobo (which I tend to reach for first as it’s easier, and the clinging adobo sauce is so well flavored). Consider a whiff of cumin too.
Chipotle lime. Ditto the above; lime juice and lime zest make this one probably one of the all time flavor favorites.
Smoked Paprika. Surprisingly tasty, this one needs a bit of cumin to really bring out the flavors, at least in our book, and is very good with a quality sweet paprika too.
Lemon Dill. Fresh dill is best, though dried works, and use both fresh lemon juice and zest to make this one pop.
Truffle. Just a few drops of truffle oil are all it takes; I have to admit perhaps my personal least favorite but my wife loves this one.
Sriracha. Try different sriracha brands, or use this paleo version.
Avocado or avocado garlic. A recent addition to our rotation, this one is great and even better with roasted garlic. Don’t forget a bit of lemon juice to keep this one fresh.
Roasted garlic and chipotle. ‘Nuff said and better with a splash of lemon or lime juice.
Creole mustard. We keep reaching for Zatarain’s Creole mustard when making this one; even better with a bit of a Cajun spice blend mixed in.
Ginger sesame. Best with minced fresh ginger, though fresh ground ginger works too; try it with a splash of toasted sesame oil.
Blue cheese. Try this one with good blue cheese crumbles, and splashes of Worcestershire and lemon juice.
Curry. This one sings with a good, fresh curry powder, lime (or lemon juice), and perhaps even a whisper of cayenne.
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