Ingredients
Method
- Mix. Mix all the spices in a small bowl. Now mix the spice mix with the mayonnaise and the vinegar.
- Age. Cover and let it sit in the fridge for at least 2 hours. This is crucial. The flavors in the mix are oil soluble and mayo is 70 to 80% oil. In those 2 hours the flavors will work their way into the mayo and the dried flakes and seeds will suck in the mayo and soften.
- Enjoy. You can now use the mayo as a sandwich spread, in potato salad, egg salad, tuna salad, whateverrrr. Try this: Spread it on skinless chicken breasts or mild white fish, and grill.
Notes
Optional mix-in. I almost always add 2 teaspoons of sun dried tomatoes, minced fine, and 1 pinch cayenne or other hot pepper flakes. That's the red flakes in the photo above.
About the onions. Don't use powdered onion. Go for those little onion chips. They have been de-fanged. They have a nice concentrated flavor without the bite. I often add fresh onions to my egg salad and potato salad. They add a different dimension.
About the celery leaves. You can use 1/2 teaspoon celery seed instead.
About the garlic. There isn't any! Just because there's onion, doesn't mean there has to be garlic. Resist the temptation.