Champagne Mayonnaise Recipe
Mayo, Schmayo . . . How Different Can It Be?
The first thing to know is that a good mayonnaise recipe has vinegar in it. You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar. If those are a little too adventurous for you (you may have a 15-year-old in your house!), you can use a plain white wine vinegar – either way you choose, you will dress up the mundane in no time!
When I was growing up, my mom got her first blender and she began blending everything in sight! I remember it well; it was a Waring blender, and it was a real workhorse. Once Mom made homemade mayonnaise, she was hooked. I, of course, would not touch it with a 10-foot pole. My refined palate at age fifteen was non-existent, and I refused to put ‘real mayonnaise’ in my mouth – I was a Miracle Whip kind of gal! (Yum . . . Miracle Whip on a bologna sandwich is still one of my faves!)
It was not until I was in my twenties that I decided I had to grow up, so I started blending my own mayonnaise concoctions. I realized that by making my own, I could create an egg salad or chicken salad sandwich with a flair and style that it did not have before. When I owned my catering company, I made all of my own mayonnaise with different flavors, and clients often wondered why my salads and salad dressings tasted so fresh. No big secret – it was the mayo!
Recipe, comments, and photos by L. A. O’Neil.
Check out more Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
Champagne Mayonnaise Recipe:
IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.