ZESTY MAYONNAISE
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Zesty Mayonnaise is a spicy, zesty, creamy sauce perfect for any burger, sandwich, or wrap this summer.
This mayonnaise will add a zing to all your favorite dishes. Not only is it delicious, but it’s surprisingly easy to make with just a few ingredients and about 5 minutes of your time.
ZESTY MAYONNAISE
This is a simple recipe for kicked-up mayo. It’s good on everything. You can tweak the recipe to suit your tastes by adding more or less of a spice.
Also, try making Homemade Mayonnaise, it’s so much better than bought.
Mayonnaise does not freeze well. It tends to seperate.
You can store unopened ready-made mayonnaise on the shelf up to the expiration date. Once it’s been opened, store it in the refrigerator. It will last 6 months in the fridge past the expiration date.
Zesty Mayonnaise FAQ
No, but they are close. Typically, zesty or spicy mayonnaise is mayo and hot sauce or mayo and horseradish. Whereas, Yum Yum sauce is tomato paste and seasonings mixed in.
Again, they’re close but not the same. You can make fry sauce simply mix mayo and ketchup together.
Easy mayonnaise stir-ins to amp up the flavor
- Paprika
- Pesto
- Sriracha
- Garlic, minced
- Shallots or onions, minced
- Curry paste
- Tomato paste
- Horseradish
- Cajun seasoning
- Blackened seasoning
Surprising ways to use your flavored mayonnaise
- Try more than one sauce on your sandwiches and burgers
- Grilled chicken, smear on or dip it
- Salads instead of traditional salad dressing
- A dip for vegetables
- A dip for boiled shrimp or crawfish
- A dip for fries
You may enjoy these sauces too!
You may enjoy these sandwiches!
Zesty Mayonnaise
Ingredients
- 1 Tablespoon Vidalia onion grated
- 1 teaspoon poppy seed
- 1/4 cup mayonnaise
- 1 Tablespoon dijon mustard
- Worcestershire sauce
- 1/8 teaspoon garlic powder
Instructions
- In a medium bowl, add all the ingredients.
- Whisk to combine.
- Spoon into an airtight container.
- Refrigerate for 2 hours before using.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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