A classic Caesar salad with crunchy garlic-parmesan croutons and a creamy dressing.
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Entries tagged with 'mayonnaise'
Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren.
Fat slices of heirloom tomatoes with garlicky mayonnaise, olive oil, chives, and sea salt on toasted sourdough bread.
Grilled corn with a rich and spicy Korean chili sauce.
Grilled corn tossed with a spicy chili mayo spiked with fish sauce, coated in toasted coconut, and served with a sprinkle of cilantro and lime.
Although quick and simple, these stuffed creminis leave a memorable impression.
Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich.
Let's say you want a BLT, except it's not quite peak tomato season and you only have a slab of raw pork belly, not bacon. That's the terrible dilemma I faced this week. But was that going to stop me? Of course not. I just had to get creative.
A super quick, one skillet meal made with fresh spring asparagus, Spanish chorizo, and an egg fried to frizzled perfection, all served with a smoky and tangy paprika allioli.
I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue.
Rebecca Lang's Spicy Coleslaw in Around the Southern Table is not your typical styrofoam cup of mayonnaise with a side of cabbage. Yes, the salad contains a bit of mayo, but the dressing is punched up with a generous pour of buttermilk and intense bursts of horseradish, hot sauce, mustard, and jalapeños. Said dressing clings perfectly to each piece of chopped red and green cabbage, grated carrot, minced red onion, and sliced scallion.
A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.
Creamy, tangy, spicy, and garlic-y, this incredible supersauce that adorns many sushi rolls can be achieved with two simple cupboard staples—sriracha and mayonnaise.
This tangy Yuzu Mayonnaise from Susan Feniger's Street Food enhances the salty, briny flavors in her Tatsutage Fried Chicken, but it pairs equally well with a warm summer tomato and a couple slices of bacon on a BLT.
Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.
While French dressing may overpower most everything else in a salad, there's something very intoxicating about that sugary tang.
BLTs are one of my top restaurant orders: toasted bread, ripe tomatoes, refreshing iceberg lettuce, a slather of mayo, and a layer of crisp, greasy bacon. It can't be messed up, but of course, it can get a few alterations. Like candied bacon and tomato jam.
Traditional allioli is made with olive oil pounded in a mortar and pestle with garlic until a smooth, emulsified paste is formed. This modern version uses egg yolks to help bind the sauce into a rich, creamy spread.
[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home...
Feel free to use your favorite brand of store-bought mayo here, but really, the homemade kind is so much better. You'll need a 2.5 ounce jar of nonpareil capers for this recipe....