In Cortney Burns and Nicholaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, they share the recipe for their Smoked Potatoes with Ramp Mayonnaise. This dish has been obsessed over and blogged about, and has a permanent place on their ever-changing menu. There's a lot going on with these spuds: The potatoes themselves are roasted and smoked, then smashed and deep-fried. They're tossed with herbs and a mushroom-infused black garlic vinaigrette—earthy, sweet, and tangy. The crowning glory is the bright and rich mayonnaise. Individually, each component is brilliant; together, they make you think you've died and gone to umami heaven.
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This is by no means a traditional turkey club sandwich: It is loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise. All those rich ingredients are balanced with fresh tomato slices and peppery baby arugula. And while a classic turkey club has three layers of bread, we ditched the middle layer because we found it makes the sandwich too hard to eat without adding much that the other two bread slices don't already deliver.
It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple above the norm.
Juicy cherry tomatoes are packed full of smoky, crunchy bacon, salty Parmesan cheese, creamy mayo, and a sprinkling of bright, fresh parsley for a simple, crowd-pleasing hors d'oeuvre.
A classic Caesar salad with crunchy garlic-parmesan croutons and a creamy dressing.
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.