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50 Shades of Mayonnaise, Lead - Food Gypsy

50 Flavours of Mayonnaise

Mayonnaise, it’s the ultimate condiment. A foil for flavour that’s smooth and relatively neutral you can bend and twist it to complement almost any taste combination. Add a kick to your sandwich, a blast to your burger, zip to your fish, and a flash to your chicken with 50 Flavours of Mayonnaise!

Originally published in 2015 to commemorate Hellman’s Mayonnaise and its 100th anniversary. The goal was to create a resource file of colourful, tasty mayos to fit every occasion (and sandwich). You can always find a jar of Hellman’s on our fridge door, and in many a post on Food Gypsy – we’re crazy brand loyal.

Having Made Many A Mayo

We spent a year in the pro and home kitchens testing for this post, collecting recipe after recipe and perfecting each one. Just when I thought I had the flavours to create the ultimate collection I would stumble upon one more, and then another until I reached this final compilation.

Some I’ve featured in various posts, used commercially, or in food sport competitions. But every time I found a new flavour I liked I would add it to the 50 flavours of mayonnaise list, shuffle and count.

This represents some intriguing taste profiles, an amazing array of colours and everything mayonnaise and aioli related that I’ve come across in my year long mayo quest. This is a post to bookmark, and come back to time after time, as I intend to update and tweak it as needed so it stays current in today’s ever evolving world of food.

Not The Same Old Thing

So if you’re tired of the same old egg salad, out of ideas for your next barbecue, or looking for a way to hit the wow button with your next feast of calamari, come on back to 50 Flavours of Mayonnaise for a little something interesting.

Each of these recipes starts with the same ingredient: half a cup of mayonnaise.  Yes, in most cases it’s Hellman’s that we’ve used but we’re no stranger to a DIY mayo, it’s a cuisine basic and oh-so-fantastic made from scratch, creamier and richer.  So let’s start with that.

‘You can really taste the difference between a shop-bought and a good homemade mayo.” ~ Yotam Ottolengetti.

No offense Hellman’s – I still heart you!

Making Saffron Aioli - FG

Basic Mayonnaise Recipe

1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon white wine vinegar (or white balsamic vinegar)
1 large egg yoke
1/8 teaspoon cayenne
2 tablespoons Dijon mustard
1 teaspoon salt (Kosher preferred)
1/2 cup olive oil
1/4 to 1/3 cup grapeseed or canola oil

Place all the ingredients except oils in a blender and blend at medium-high speed until smooth.  Pause the blender and remove the lid insert, set blender to medium-low speed, and begin blending again, drizzling the olive oil very slowly to make a smooth emulsified sauce.  Continue with grapeseed oil in the same manner until smooth.  Mayonnaise should be smooth and creamy, with a light yellow hue.

Mayonnaise vs. Aioli.  What’s the difference?

Many people think that aioli is just a fancy way to say mayonnaise. Nope, not true. Aioli is a sauce from Provence, in the south of France which, literally translated, means “garlic oil”.  In many applications ‘aioli’ is generally used to indicate that the condiment contains garlic, but a true aioli does not contain mustard or lemon juice and is generally made with pure extra virgin olive oil for a white, creamy result.


Basic Aioli Recipe

2 teaspoons white wine vinegar
1 large egg yoke
2 cloves garlic, crushed
1 teaspoon salt (Kosher preferred)
3/4 cup olive oil
pepper to taste

Place egg, vinegar, and crushed garlic in a blender and blend at medium-high speed until smooth.  Pause blender and remove the lid insert, set blender to medium-low speed, and begin blending, drizzling the olive oil very slowly to make a smooth emulsified sauce.  If you find your sauce splitting, add a few drops of water and quickly blend again.  Aioli should be smooth, creamy, and white.

The Chef in life, Food Gypsy Technical Director, Chef Benoit Gelinotte, often takes that difference one step further. “When I make mayonnaise I use just the yoke, when I make aioli I use just the egg white.  This gives me a sauce that is defined in colour and flavour and representative of the regional cuisine of France.”

Can you use a store-bought mayo, add garlic and call it aioli?  Yes, you can but now you know the difference.  

50 Flavours of Mayonnaise 2 - FG copy
A tasty selection, right to left: Curried Mayo, Lime Ancho Mayonnaise, Herb Mayonnaise, Saffron Aioli, Pecan Mayo, Roasted Garlic Aioli, and Chipotle Mayonnaise.

Herb-Based Mayos…

Basil Mayo
1/2 cup mayonnaise, 2 tablespoons olive oil, ¼ cup packed basil leaves, ½ teaspoon lemon juice, zest of one lemon, a pinch of salt.

Dill Mayonnaise
1/2 cup mayonnaise, 1/4 cup fresh chopped dill, 1 tablespoon lemon juice, 1 tablespoon minced garlic, salt, and pepper to taste.

Caper Mayonnaise
1/2 cup mayonnaise, 1 tablespoon chopped capers, 2 teaspoons minced shallots, a pinch of finely chopped parsley, and pepper to taste.

Chive Mayo
1/2 cup mayonnaise, 2 1/2 tablespoons, fresh snipped chives, 2 cloves roasted garlic cloves, ground black pepper – to taste.

Green Mayonnaise
1/2 cup mayonnaise, 1 tablespoon chopped chives, 1/2 tablespoon chopped tarragon, 1 1/2 tablespoons chopped flat-leaf parsley, 2 teaspoons chopped chervil, 1 teaspoon chopped dill, a squeeze of fresh lemon juice, salt & pepper to taste.

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

Pesto Aioli
1/2 cup mayonnaise, 1 tablespoon pesto.

Ranch Mayo
1/2 cup mayonnaise, 1 clove finely minced garlic, 1 teaspoon Dijon mustard, 1/2 tablespoon finely minced olives, splash of olive brine, 1/2 teaspoon fresh thyme, 1/2 teaspoon fresh chives, 1 teaspoon onion powder, a dash of chili flakes, salt & pepper to taste.

Add a Bit of Creamy Heat…

Black Pepper Mayo
1/2 cup mayonnaise, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice, a touch of lime zest.

Chipotle Mayo
1/2 cup mayonnaise, 1 finely chopped chipotle chile in adobo.  (Process chili in a food processor, then add mayo and zip until smooth.)
– OR –
1/2 cup mayonnaise, 1 teaspoon dried chipotle chili flakes. (mix then refrigerate, overnight to infuse colour and flavour)

Creole Mayonnaise (AKA: Cajun Mayo)
1/2 cup mayonnaise, 2 teaspoons finely chopped green onions, 2 teaspoons finely chopped fresh parsley, 1 teaspoon sweet green relish, 1 teaspoon chopped capers, 1 teaspoon grainy Creole or Dijon mustard, 1/2 teaspoon tabasco hot sauce.

Green Peppercorn Mayonnaise
1/2 cup mayonnaise, 2 tablespoons green peppercorns, drained and lightly chopped

Green Curry Mayo
1/2 cup mayonnaise, 1 tablespoon green curry paste.
(Combine and allow to stand for at least an hour for flavours to marry well before using)

Harissa Mayonnaise
1/2 cup mayonnaise, 1 tablespoon prepared harissa paste, 2 cloves of finely minced garlic, 1 1/2 teaspoons rose water.

Horseradish Mayonnaise
1/2 cup mayonnaise, 1 tablespoon prepared horseradish, squeeze of fresh lemon juice, pepper to taste.
(This is not a made-in-advance flavoured mayo. Horseradish contains an enzyme that acts as a stabilizer, if left for longer than two hours your horseradish mayo will have the same consistency as jello.)

Kimchi Mayo
1/2 cup mayonnaise, 2 tablespoons kimchi, well-drained and finely chopped, zest of one lime.

Lime Ancho Mayonnaise
1/2 cup mayonnaise, zest & juice of 1 lime, 1 tablespoon ground ancho chile pepper, 1 teaspoon cumin.
(Mix and refrigerate overnight before using to allow chili powder to hydrate well and tastes to infuse)

Roasted Jalapeno Mayo
1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, and 1 to 2 roasted jalapenos, finely chopped or blended in the food processor.

Sriracha Mayo
1/2 cup mayonnaise, 1 tablespoon Sriracha brand chili hot sauce.
Variations: substitute sambal oelek, or any Asian chili-garlic condiment for a zippy, red mayo.

Wasabi Mayonnaise
1/2 cup mayonnaise, 1 tablespoon wasabi paste (or powder), a squeeze of lemon juice.

Umami Mayo & Aioli Flavours…

Blue Cheese Mayonnaise
1/2 cup Mayonnaise, 3 tablespoons finely crumbled cheese, squeeze of lemon juice, pepper to taste.

Ginger-Sesame Mayonnaise
1/2 cup mayonnaise, 2 small green onions, finely chopped, 1 tablespoon chopped fresh cilantro, 1 teaspoon minced, peeled fresh ginger, and 1/4 teaspoon sesame oil.

Pecan Mayo
1/2 cup mayonnaise, 1/3 cup pecans, roasted then pulsed in a food processor.
(Mix and stand in the fridge for a minimum of one hour for best results.)
Variations: Use walnuts, almonds, pistachios, and pine nuts in much the same manner for a great, nutty mayo.

Red Eye Mayo (AKA: Coffee Mayonnaise)
1/2 cup mayonnaise, 1 tablespoon instant coffee crystals, 1 teaspoon tabasco sauce, and a splash of sherry vinegar.
(Blend and store for an hour or more for good colour.)

Parmesan Mayonnaise
1/2 cup mayonnaise, 1/4 cup finely grated parmesan-romano cheese, 1 teaspoon cracked black pepper.

Roasted Garlic Aioli
1/2 cup mayonnaise, 6 – 7 cloves of roasted garlic crushed to a paste, and a generous grind of coarse black pepper.

Saffron Aioli
1/2 cup mayonnaise, 3 – 5 saffron threads, lightly crushed between your fingertips, 1 clove of garlic, thinly sliced, and a pinch of salt.
(Mix and refrigerate overnight for beautiful, golden colour and the rich bitterness of saffron.)

Za’atar Aioli
1/2 cup mayonnaise, 1 clove crushed garlic, 2 tablespoons za’atar spice, 2 tablespoons fresh lemon juice.
(Blend and reserve refrigerated for a minimum of 1 hour to infuse flavours.)

Smoky Mayo…

Bacon Mayonnaise
1/2 cup mayonnaise, 1/4 cup crisp cooked bacon (drained, cooled & finely chopped), 2 cloves roasted garlic, pepper to taste.

Smoked Cheddar Mayonnaise
1/2 cup mayonnaise, 3 tablespoons finely grated smoked cheddar cheese, squeeze of lemon juice, pepper to taste.

Smoked Paprika Mayonnaise
1/2 cup mayonnaise, 2 tablespoons smoked paprika, 1 teaspoon lemon juice.

Tangy & Tasty Mayos…

Curry Mayo
1/2 cup mayonnaise, 2 teaspoons curry powder, 1/2 teaspoon cumin, a dash of cayenne, a squeeze of lime juice.
(Variation: 2 teaspoons honey. The sweeter version makes a mean chicken salad.)

1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 tablespoon grainy Dijon mustard.

Honey Mustard Mayonnaise
1/2 cup mayonnaise, 1 tablespoon lime juice, 1 tablespoon honey, and 1 tablespoon Dijon mustard.

Sundried Tomato Mayo
1/2 cup mayonnaise, 1 clove garlic (minced), 3 tablespoons sun-dried tomatoes packed in oil (drained & minced), 1/2 tablespoon oil from sun-dried tomatoes.  Process ingredients in the food processor until smooth before adding mayo, add salt & pepper to taste.

Tomato Roasted Red Pepper Mayo
1/2 cup mayonnaise, 2 tablespoons tomato paste, 1/4 cup roasted red pepper (finely chopped),  1 tablespoon chopped parsley, 2 tablespoons extra-virgin olive oil, black pepper to taste.

Barbecue Mayonnaise (or Barbanaisse)
1/2 cup mayonnaise, 2 tablespoons barbecue sauce, a grind or two of fresh black pepper.
(Use your favorite off-the-shelf sauce or your homemade family recipe)

Teriyaki Mayonnaise
1/2 cup mayonnaise, 2 tablespoons teriyaki sauce.

Mango Chutney Mayo
1/2 cup mayonnaise, 1/4 cup mango chutney, finely chopped, and 1 tablespoon chopped fresh cilantro.

Lemon Mayonnaise
1/2 cup mayonnaise, 1-1/2 teaspoons fresh lemon juice, 1 teaspoon freshly grated lemon zest, and pinch black pepper.

Lemon Pepper Aioli
1/2 cup mayo, 1 clove roasted garlic (minced), 1/2 teaspoon lemon juice, 1/2 teaspoon freshly ground black pepper.

Roasted Red Pepper Mayonnaise
1/2 cup mayonnaise, 1/4 cup finely chopped roasted red pepper, and 1 tablespoon chopped fresh parsley.

Sweet and savory mayonnaise…

Cranberry Mayo
1/2 cup mayonnaise, 3 tablespoons finely chopped dried cranberries, juice of one lemon.
(Mix and stand overnight in the refrigerator before use. This will allow colour and flavour to infuse.)
Variation: Add the zest and juice of one orange and omit the lemon juice altogether for Orange Cranberry Mayo.

Caramelized Apple Mayonnaise
1/2 cup mayonnaise, 2 tablespoons well-chopped caramelized apples (cooked in butter and brown sugar, with a squeeze of lemon), 1/4 teaspoon of cinnamon, a dash of nutmeg, salt, and pepper to taste.

Pomegranate Mayonnaise
1/2 cup mayonnaise, 1 1/2 tablespoons pomegranate molasses, 2 teaspoons honey, 2 teaspoons Dijon mustard, a splash of apple cider vinegar.

Raspberry Mayonnaise
1/2 cup mayonnaise, 1 tablespoon raspberry preserves, zest and juice of one lemon, 1/8 teaspoon black pepper.


A World Of Flavour

I considered grouping flavours of mayonnaise by pairing, I.e.: mayo that works with fish, aiolis that accent pizza, your perfect cheese sandwich mayo, etcetera but thought instead I would group by taste category.  This way you can play, mix and match and discover flavour combinations all your own.  I absolutely LOVE Curry Mayo with chicken fingers and Red Eye Mayo with onion rings. Saffron Aioli works so well with seared tuna, and Cranberry Mayonnaise will make you excited about a turkey wrap, even on the fourth day of Christmas leftovers.

Please, by all means, leave us a note and tell us what taste combinations you came up with inspired by 50 Flavours of Mayonnaise.  Always love hearing from you!

Now, get cookin’.

50 Flavours of Mayonnaise - FG copy

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

This Post Has 47 Comments

    1. Hi Marian –
      The reason we use the egg yoke, and not the whole eggs is because the yoke contains lecithin, a natural thickening agent. This is what gives mayo natural stability, richness and texture.
      Happy Cooking,

    2. Egg white contains protein, anything related to protein unable to keep longer. For a good mayonnaise, it should be thickened and egg yolks can be a very important role in making it thicken and richness.

      If you want to increase the shelf life of your mayo, can try to put lemon or lime.

  1. I recently saw lemon & celery mayo billed as an ingredient … how would I do that ??? Have you seen this combo listed ?

  2. You inspired me! Just found your page and I’m glad I did! Needed a quick mayo fix. Store bough Mayo, fig jam, and pepper. SOOO good! It’s going to be great on a turkey sandwich tomorrow! Thank you!


  4. Interested to make a good brand of Mayo, in our local market, experts in Industrial production are requested to contact me.

  5. Howdy just wanted to give you a quick heads up and let
    you know a few of the pictures aren’t loading properly.
    I’m not sure why but I think its a linking issue. I’ve
    tried it in two different web browsers and both
    show the same outcome.

    1. Thank you. I’ve recently changed to a new format, there seems to be some loading issues with some of the older posts. We’re working on it!
      Thank you for your patience.

      Can I ask what browsers were you using?

  6. Thanks for sharing your info. I really appreciate your efforts and I will be waiting for your
    next post thanks once again.

  7. I have a challenge in my commercial mayo recipe that I would like you to guide me through please.
    After making a batch of mayo, it takes just two to three months to change taste and produce odors. please can you tell me the cause, while also recommending a solution .
    Also, recommend commercial preservative and antioxidant one can use.
    Thank you.

    1. Hi Johnpaul,
      Interesting question, thanks for reaching out. I have a couple of questions, with solutions:
      1) Are you using fresh eggs? If so, that’s the source of the taste change/ going off. Solution: source dry, powdered egg lecithin. Talk to your suppliers.
      2) Are you using any preserving agents at all to reduce oil spoilage? Solution: Acetic acid (vinegar, also offered in powdered form commercially) is a preservation agent, by acidifying the spread and preventing spoilage. Some long life mayos contain Potassium Sorbate or Benzoate to further prevent mould and to maintain the flavours/fats from oxidizing

      The other option; if this is for say, restaurant usage as opposed to retail sale, is to reduce your batch size and make fresh every 6 – 7 weeks. I think that might be the most cost effective and food safe option.

      Hope that helps, if not, will dive deeper.
      Good luck,

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  10. I made what I call Island Mayo. I used about 1t each of: thyme, allspice, powdered annato (I would imagine sweet paprika would be a good, easy to find substitute), scotch bonnet hot sauce, garlic powder, onion powder, a pinch of salt and pepper, 1/2 t Dijon. I used lime essential oil; two drops, because I didn’t have a fresh lime, so a teaspoon of grated lime zest would probably work. I’d also have added lime juice, if I had it, but the mayo I was using was already rather tart, and I think the hot sauce added some tartness as well.
    I also have a version of curry mayo that I did: 1 T curry powder, 1 1/2 t ginger puree, 1/2 t each garlic powder and onion powder, pinch of salt, A couple grinds of pepper, 1/2 t Dijon, I T coconut oil. I was considering putting in some apricot preserves or mango chutney.
    I think a mayo with sage, thyme, rosemary, powdered bay, perhaps marjoram or parsley, along with some garlic and onion powder would be great with chicken and turkey dishes, and perhaps sweet potatoes, pumpkin, or squash.

  11. of course like your web-site however you need to check the spelling on quite a few of your posts. Several of them are rife with spelling issues and I to find it very troublesome to tell the truth however I’ll definitely come again again.

    1. Please feel free to be my editor… for free. Until then, just dyslexic ‘ol me doing this free thing you seem to like.

      Always revising old posts to make them better. Cheers,

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