Thread: What are you eating? (The Food Topic)

Anyone know an amazingly killer Spicy Mayo recipe? I´m looking online and there are lots of different styles of making one.

Originally Posted by Xavsnipe

Anyone know an amazingly killer Spicy Mayo recipe? I´m looking online and there are lots of different styles of making one.

Mayo + Ketchup + Tabasco = Honduran Delight
Maybe put some chilis in there (canned of course) if you want to be all fancy and shit.

Originally Posted by Xavsnipe

Anyone know an amazingly killer Spicy Mayo recipe? I´m looking online and there are lots of different styles of making one.

If Alton Brown has one

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I´ve tried the one you mentioned Diiiiiicks...it´s good but still missing a kick compared to one I tried in this restaurant I´m trying to foodhack.

Kewpie Mayo + Sriracha + Cajun or Creole Seasoning Blend + Lime Juice ....that one sounds promising.

P.S. I´m going to try it with some chilli´s

For mayonnaise, cholula

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Originally Posted by DJ Mr. White

For mayonnaise, cholula

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sounds good...

Originally Posted by Xavsnipe

I´ve tried the one you mentioned Diiiiiicks...it´s good but still missing a kick compared to one I tried in this restaurant I´m trying to foodhack.

Shit....I was kidding. Mayo with ketchup sounds freaking disgusting.

Originally Posted by Xavsnipe

Kewpie Mayo + Sriracha + Cajun or Creole Seasoning Blend + Lime Juice ....that one sounds promising.

P.S. I´m going to try it with some chilli´s

That sounds MUCH better.

Going on a sandwich? Or is this a dippin' thing?

If it tells you anything, he said Deathgod is providing the mayo.

Originally Posted by Xavsnipe

I´ve tried the one you mentioned Diiiiiicks...it´s good but still missing a kick compared to one I tried in this restaurant I´m trying to foodhack.

If you're really trying to hack food, then make the mayo yourself. With the right tools and a little practice, it's dead simple and takes very little time.

I use an immersion blender (a wand) and a tall glass jar. A hand mixer with a whisk attachment works ok.

A regular kitchen blender works fine, but then you have to get the mayo out. A food processor works ok too, as long as you make a big batch. For larger batches it's great, but you don't want to experiment at commercial quantities.

Make the basic version first: egg yolk, vinegar/lemon juice, salt, mustard powder, and oil. Use a neutral oil (like canola or safflower).

Figure out the basics first (how long to whip the yolk, how to notice the colour change, how fast you can add the oil) then put on a lab coat and play Mad Food Scientist.

Use a richer oil to get a richer mayo. Olive oil brings a lot of flavour.

For hot mayo, I'd stick with a neutral light oil and use lime juice, smoked paprika, and chipotle. That'd be spicy and smokey. If you want more heat, use cayenne (or other hot chile). A little sugar and garlic powder might help. For other flavours, use your Mad Scientist brain.

You work at a small commercial scale, right? Making it yourself will be much cheaper. The downside to extra prep is the time, but you'd already be spending the time by mixing pre-fab mayo with sriracha or cholula, or whatever other name-brand stuff you buy.

If you make it from scratch with any kind of hot pepper, it'll have to sit for a while for the pepper flavour (capsaicin) to disperse.

Keep us posted.


Æ

Also, don't do what my parents did when I was in Elementary school. They confused tablespoon and teaspoon for salt when they tried making mayo. It was like a day on the Gulf but without the water or the beach or the fun.