Our mayo recipes: the perfect dip for dinner, snacks and parties!
02. July 2024
![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/1/4/csm_Pineapple_mayonnaise_with_Salmon_tacos_1124b1eaac.webp "[Translate to Englisch (UK):]")
ONE RECIPE, TWO THEORIES
The spelling gives it away: mayonnaise hails from France. There are several explanations for the name's origin and the recipe itself. The most popular: to celebrate the conquest of the harbour town of Mahón in Menorca in 1756 and the subsequent victory over the English, a chef supposedly created "Sauce Mahonnaise" - the "Sauce of Mahón". As mayonnaise is whipped, another theory suggests the name derives from the French word "mailler", meaning "to beat". Either way, with a Kikkoman sauce in the mix, our mayonnaise dips are unbeatable!
LOVED AROUND THE WORLD
Mayonnaise in all its forms is a favourite across the five continents. In Africa, it's even used as a hair conditioner due to its nourishing mix of oil and proteins. And surprisingly, mayonnaise is also a key ingredient in Japanese cuisine, even though it only arrived there in 1925. Since then, Japanese mayo has become increasingly popular, enhancing many street food dishes. Check out our recipe for mango-poke mayo dip with deep-fried sushi balls!
THE KITCHEN ALL-ROUNDER
As mentioned, everyone knows mayonnaise with chips, but it's far more versatile than you'd expect. As a cold sauce with a fairly neutral taste, it forms the basis for countless variations. These include many salad dressings, but also sauces for enriching hot dishes. One of its standout uses is as a dip. The possibilities are almost endless. Our pineapple-mayo dip with salmon tacos shows how mayonnaise can be a valuable carrier for fruity flavours.
VEGAN? NO PROBLEM!
Vegan mayo has been around for a while now. The main difference is, of course, the absence of animal products: vegan mayonnaises are purely plant-based and contain no egg. This is often substituted by chickpea water or soy protein. The rest of the ingredients are unchanged. A tip for the lactose-sensitive: commercially produced low-fat mayonnaises may sometimes contain milk proteins, but vegan varieties are 100% lactose-free. If you're a flexitarian and eat eggs, try our poke-mayo dip with avocado and egg!
BEST OF ALL: DO IT YOURSELF!
Why not make your own mayo with your own fresh ingredients? It’s easy and fun to do and you can make it your own way. Whether it's our tahini-mayo dip with stuffed cucumber boats or the taco-mayo dip with baked bean nachos, you can whip up the amount of mayo you need in no time rather than buying it. For the basic recipe, you'll need 1 fresh egg and 1 teaspoon of medium-hot mustard, both at room temperature. Add 1 tablespoon of white wine vinegar, 1 teaspoon of sugar and 200 ml of rapeseed oil. Blend all the ingredients into a creamy mixture with a hand blender and season with salt and pepper to taste. Feel free to experiment with the quantities and ingredients. Enjoy more mayo variety!
![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/8/csm_427-recipe-page-spaghetti-salad-desktop_3ba8b2b6dc.webp "[Translate to Englisch (UK):]")
