I DISLIKE MAYO.
There. I said it.
Which is weird, right? Minnesotans put mayo on and in everything (it seems). Preparing a salad is almost unfathomable without it….
It’s just that… I find the flavor and texture offensive. It’s unpleasantly gloopy and greasy, like cheap hair product.
And it’s what immediately comes to mind when I hear the word unctuous. Ick. It’s a gross word, I don’t care if it’s mandatory to a FoodNetwork chef’s lexicon.
So, why post a recipe for mayo if I dislike it so much? Because I LIKE THIS MAYO.
I found a way to make something I dislike palatable, even – dare I say – enjoyable.
It only takes 3 ingredients to transform boring old mayo into something truly worthy of eating.
Get your miracle working ingredients in order. Step 1, roast some garlic. Step 2, squeeze a lemon. Step 3, open a can of chipotle in adobo peppers.
The combination of roasted garlic, chipotle in adobo peppers, and lemon juice adds the bold flavors that mayo just needs. Fair warning: this will ruin plain mayo forever. Sorry, not sorry mayo lovers.
I insist you go make this immediately.
And spread it on a sandwich.
Use it to make tuna salad.
Or enjoy it as a cracker dip.
- 1 cup mayo (I used Kraft’s Olive Oil Mayo)
- 1 head roasted garlic
- 2 tablespoons sauce from chipotle in adobo peppers
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Add all ingredients to a food processor, and process until combined.
- And salt and pepper, to taste.
This recipe is adapted from Saveur’s Roasted Garlic Chipotle Mayonnaise.