What are the different flavours of mayonnaise?
Added: (Fri Jan 21 2022)
Pressbox (Press Release) -
Mayonnaise is available in a variety of flavours. There is mayonnaise for every need, wish, and occasion, including light, eggless, and whole egg types.
The best thing about mayonnaise's neutral flavour and the fact that it's a kitchen staple is that it allows you to try new things. You may improve the flavour composition of mayonnaise by adding other components to it, and you can start incorporating it into additional items on your menu.
Take mayonnaise to the next level with these amazing mayonnaise flavours;
● Spicy mayonnaise:
Spicy mayonnaise has become an all-time favourite condiment, with many establishments now including it as a standard choice on their sauce menu. While buying a pre-made spicy mayo can save time, it isn't always the most cost-effective option. Why? Because this sauce is quick and easy to make, and it uses a lot of common kitchen ingredients. To make a spicy mayonnaise, combine mayonnaise, Worcestershire sauce, and Tabasco sauce in a mixing bowl. It's quick, easy, and effective, and you can make it for one meal or in abundance to get ready for the evening rush.
Modern Food Products is the most excellent and distinct Mayonnaise manufacturer in UAE.
● Lime mayonnaise:
By adding lime to mayonnaise, the condiment retains its silky texture while providing a slight punch of flavour, and it's very simple to make. It's as simple as squeezing the lime juice into a bowl and stirring in the mayonnaise. Add a tablespoon of lime zest and a dash of salt and pepper to the sauce if you want it to have more flavour and texture.
● Lime and wasabi mayonnaise:
So far, we've discussed lime mayonnaise and spicy mayonnaise; now consider combining the two. Your customers will keep coming back for more since the flavour combination is strong, impactful, and memorable. To make this one-of-a-kind dish, place the mayonnaise in a mixing bowl, add the wasabi, and stir until everything is completely blended. Spread it on a burger bun with a fried chicken breast, shredded lettuce, and fresh onions as a side dish to accompany a steak.
● Smoked lemon mayonnaise:
The practise of smoking fruit is growing in Australian restaurants, and it's now made its way into the realm of mayonnaise. Smoked lemon mayonnaise is a fantastic addition to any seafood dish, particularly smoked trout. To prepare this one-of-a-kind mayonnaise, first smoke the lemon for an hour in a smoker. Then, strain the smoked lemon juice into a mixing bowl with mayonnaise and chopped tarragon for added texture.
If you are looking for the leading and well-known Mayonnaise private label manufacturer in UAE, Modern Food Products is the name you can trust.
● Citrus and honey mayonnaise:
Despite the fact that mayonnaise is often thought of as a savoury condiment, the best thing about it is that it can be strengthened with the power of sweet components. Although citrus and honey mayonnaise is rarely found on restaurant menus, it is a sweet condiment that may cut through a savoury dish. Grate the zest of a lemon and lime and blend it with little lemon juice to produce the citrus and honey mayonnaise. Then add some mayonnaise and a tablespoon of honey to finish it off. Combine the items in a mixing bowl, season with salt, and you're done! While the recipe is straightforward, it produces a complex flavour profile.
● BBQ mayonnaise:
Every condiment menu includes BBQ sauce. It's frequently found in baskets on tables in pubs, cafes, and buffets. But what if you supplied a unique BBQ sauce? Then there's the BBQ mayonnaise. BBQ mayonnaise combines the best of both worlds, and it's ideal for any red meat dishes on your menu because it adds a smoky flavour. To make the BBQ mayonnaise, slice and pan-fry a brown onion, then add brown sugar to let the onion caramelise. To assist produce a paste, blend the onions with the mayonnaise and pour the mixture in a Robot Coupe. Finally, blend it with a BBQ sauce in a bowl, and your new BBQ mayo is ready to use on your next burger, wrap, or sandwich.